A Brunch in the Life: Tempeh Benedict with Butternut Hollandaise

It’s not very often that I find myself making brunch anymore. It’s a little sad, but I’m usually heading here or there and grabbing coffee on the way, or meeting friends for brunch at Tube or Hungry Tiger Too, knowing my routine. This weekend, however, was practically a countdown to when I could break out the butternut hollandaise again.  I had made it earlier in the week to pair with pecan breaded tofu, and yesterday became the official day to re-acquaint myself with a vegan Benedict. It was everything I was aiming for, which incorporated Diner Tempeh Patties from American Vegan Kitchen into the rest of the elements of a Tofu Benedict ala Vegan Brunch.

As for the Butternut Hollandaise, 1/2 cup of roasted butternut squash and 1/2 head of roasted garlic were added into the saucepan before it was pureed and warmed once more. The complete Benedict plate has a toasted multi-grain English muffin, diner-style homefries, sliced tomato sprinkled with Alder smoked salt, a baked tempeh patty, hollandaise, and a side of straight up roasted broccoli.

Late in the season tomatoes and peppers from the Saturday farmers market:

I’ll miss them so. Onto a winter of roasted red peppers, which brings us back to the Saturday farmers market in Portland on a very nice day come fall & winter…

Cashew Basil Cream & Roasted Garlic Stuffed Morels

stuffed morels

Only one thing would have these mushrooms even better – if I had foraged for them! Alas, they’re from the farmers market. That being said, my first real NW foraging adventure is in the works and these were darn affordable for fancy mushrooms that could also be mistaken for elven hats.

The mushrooms were stuffed (via makeshift pastry bag) with a puree of soaked cashews, fresh basil, red miso, black pepper, roasted garlic, lemon juice, and a little water. A flavor combination welcome to return to my life any day.  As for blending, the Magic Bullet blender’s small cup really comes in  handy for pureeing small batches of filling like this.

The glass baking pan was lightly greased, and the stuffed mushrooms were sprinkled with coarse salt before roasting. They were baked for 15 minutes at 400F, carefully flipped, and baked another 10 minutes at 425F.

The finished dish was sprinkled with chopped, fresh basil, because it’s spring!

Just Stuffed:

morels, stuffed

Fresh Morels – briefly soaked in cool water and drained, twice.

morels

French Sel Gris – from the Hawthorne Fred Meyer’s affordable and versatile salt bar

sel gris

For the record, I’m shocked I only just added a tag for roasted garlic. It’s like I don’t even know myself.