Hello, Friday and hello, weekend! The best thing about the weekends are long evening bike rides, challenging afternoon hikes in the woods, and a lazy mid-morning brunch. After all, weekends are like rainy days. They give us an excuse to slow things down a bit. Why get up and shoot into the day with peanut butter toast when we can ease into it like stepping into a warm whirlpool?
Before I was vegan, one of my favorite brunch options was Eggs Benedict. I would go to a café near my home (or occasionally IHOP), wait in line with the others who still hadn’t eaten at 10 am, grab a coffee, and linger in a booth until brunch arrived. Admittedly, it couldn’t have been more of a gut bomb since it’s basically egg yolks and butter poured over eggs and Canadian bacon, and sitting atop a white English muffin. (Did I say IHOP? I meant I-Waddle.) With a glut like that to start the day, it’s amazing that I got anything done at all outside of rolling myself back to the couch for an afternoon nap.
There’s no reason that the bright and creamy flavors of the Benedict can’t still be enjoyed, while leaving the pigs, chickens, and cows out of it. Plus, this version is light enough that brunch can be followed up with all of the bike trails and tree-lined nature walks that Saturdays deserve. Cauliflower and Great Northern beans are back to work their smooth magic on a guiltless hollandaise, while the flavors of freshly squeezed lemon juice make the flavors pop.
I serve it over an easy lemon baked tofu that doesn’t even need to be marinated. (FYI: the tofu also makes an excellent sandwich filling or salad topper.) I chose to use the vacuum-packed Wildwood super firm tofu, because it’s just the right size for an English muffin. Plus, no pressing is necessary. However, feel free to grab the water-packed tofu instead if that’s what you prefer. Just press it for an hour before hand, so that it really soaks up those lemony flavors. Add a slice of tomato and a handful of parsley and serve with a mound of cherries for good measure. Brunch is served…
In keeping with this cruciferous theme, don’t miss Kristy’s post about my creamy cauliflower quesadilla over at Keepin’ It Kind. She made a nectarine and red bell pepper salsa to go with it that looks fantastically fresh.
Also, congratulations to Heather Price for winning the salad spinner from OXO! I predict many tempting leafy greens in your future!