This recipe is one that I have revamped over the years to make it as plant strong as possible by eliminating ingredients that were heavily processed. This is my very own recipe, so if you decide to use it or try it, please link back to this page! I hope that you will try this fun recipe, its a Sunday Morning ritual for Chad and I (and Marcus gets a little hollandaise sauce too!).

As well as being plant powered, this recipe eliminates processed meats, which have been proven to cause cancer. Another plus is the low “bad” cholesterol content and compared to the traditional benedict, quite a savings in calories too!

No animals were harmed in order to make this savory, delicious dish. That, by far, is the most important statistic of all!

Let love rule,

🙂 Coach Michelle

benny

Coach Michelles Vegan Eggless Benedict

Ingredients:

Eggless Eggz:

8 oz Wildwood Firm Sprouted tofu 

1/2C large nutritional yeast flakes

Spray Coconut Oil or 1T Avocado oil

2 Eziekiel Sprouted Grain Muffins

Tempeh Unbacon

4oz or 1/2 package Flax Tempeh 

Tempeh Marinade:

Juice of 1 orange

1t maple syrup

1/4T liquid smoke

Hollandaise Sauce

– A STRONG BLENDER OR FOOD PROCESSOR IS A MUST. Otherwise you need to soak the cashews overnight!

1/3-1/2 C Raw Cashews (depending on how thick you want the sauce)

1/2C almond milk

1T fresh Lemon juice

1/2T Pink salt

1/2T Turmeric powder

pinch of white pepper

Preparation:

Use 1/2 the package of tempeh and cut it into 16 or so thin strips. Whisk the tempeh marinade ingredients and put the tempeh strips in, making sure they are all coated.

Spray a cast iron pan with a light coat of oil and heat to Medium.

Cut the Tofu into 8 , 1/4″ slices and place on a few paper towels to soak up some moisture. Place 1/2 the Nutritional yeast in a small bowl and then coat each piece of the tofu in it individually.

Place the coated tofu in the heated pan and let cook while you move on.

Toss the Tempeh mariande

Place the ezekiel muffins in the toaster unsliced (they come frozen) on medium brown.

Spray a cast iron pan and bring to medium high for the unbacon. Place the unbacon in. It should be ready to flip in 4-5 minutes.

Flip the tofu.

Warm the almond milk on medium heat for 3 minutes.

Cut the partly heated ezekiel muffins and put them back in the toaster as halves.

Place the warm almond milk in the vitamix or other high speed blender with the salt, white pepper and raw cashews. Put the lid on and let it sit for 3-5 minutes.

Flip the unbacon – it’s done when its golden brown. Don’t let it cook until hard, just partly golden.

Blend the almond milk mixture on highest possible mode. While blending add the fresh lemon juice. Blend it 3-4 times or until the sauce is smooth. If the sauce looks too thick add 1T of Almond milk, if its too thin add a few more cashews.

Put 2 tofu squares on each side of the toasty ezekiel muffin. Place 3 or 4 pieces of the unbacon on the tofu. Spoon the hollandaise sauce on top! If you have extra hollandaise left over keep it! It will be good for 3-4 days and is a great base for creamy sauces or a dip some roasted veggies!

You will need a fork knife and a napkin to enjoy. A mimosa can make this meal a real celebration! 

 

Gumsaba Outdoor Fitness Class schedule Tuesday 12/8/15:

5:30AM Sunrise Danville Womens Class – Coach Michelle – TRX Tabata

5:30AM Sunrise Danville Mens class – Coach Joel – TRX Tabata

6AM Sunup Lafayette Co-Ed class – Coach James – Sets N Reps

9AM Sunshine Walnut Creek Womens class – Coach Michelle – Tabata TRX