I went to a potluck yesterday, as I am the only vegan that I know at my work/school I had to choose something that could work even if it was the only thing that I could eat. I thought about bringing dessert too, I just didn't have that much time to do it as well.
I had a bunch of veggies in the fridge, but I wanted a really nice sauce to go along.
I wanted the sauce to remind me of a hollandaise sauce.
Surprisingly I did a really good job at getting that 'eggy' flavor and consistency. Not quite sure how I did it, but the interesting this was, this sauce could also be made with a little less liquid and really tastes reminds me of deviled eggs! It would be interesting in future recipes to play with this recipe a little more.. and combine it with some kind of a tofu recipe to actually make vegan deviled eggs!! It would certainly be a fun experiment.
Ultimate Hollandaise Veggie Toss:
Serves 8-10
1 small head of broccoli chopped
1 bunch of kale chopped
1 small head of cauliflower chopped
1/3 head of purple cabbage chopped
3 carrots chopped
1 bunch of asparagus chopped
1/3 cup of tahini
1/4 cup of oil
1 1/2 tsp apple cider vinegar
Juice of 1 1/2 lemons
1tbsp of 1/4 tsp of agave
1/2 tsp of salt
1 tsp of tapioca starch
1/2 tsp of mustard or powder
1/2 tsp turmeric
1/2 tsp of broth powder
1 tbsp nutritional yeast
1/4 tsp of black pepper
1-2 tbsp of smoked paprika
1/4 tsp of cayenne pepper
1 tbsp of all purpose herbs
Steam the asparagus, carrots, cauliflower, and broccoli together in a pot until a bit softer but still with a crunch. Put steamed veggies in a big bowl to stir. Then steam kale for a minute, add to the other vegetables. Steam the cabbage for a very short time, 1-2 minutes, it shouldn't lose it's dark purple color. Let the cabbage cool a bit before blending it with the other vegetables so it doesn't bleed its color onto them.
Whip the rest of the ingredients together, if it's looking anything but creamy, keep whipping :)
If it's still too bitter, you can always add more agave, salt, and apple cider vinegar.
If it doesn't have enough flavor, you can always add more smoked paprika, salt, mixed herbs and
cayenne.
mix the sauce with the veggies, and serve hot!
Unfortunately a couple hours had past before it was served at the potluck and it didn't hold up as well. I may have been overly judgmental of it, because I was very disappointed, but someone did still come up to me and complimented me on the dish... so it's possible that it was fine but I was too critical of it.
I will find out today, if chilling before serving would have improved it. Some dishes are really incredible once chilled, so I am crossing my fingers on this one! I will let you know as soon as I eat this for lunch if chilling it prior is the best method for this guy.
Also, the hosts were so gracious and made the two main dishes vegan--- I'm pretty sure for me, because I'm the only vegan I know in that circle. Amazing, it's these small -- to me big-- acts that really touch the heart!
Best!!
Esther
I had a bunch of veggies in the fridge, but I wanted a really nice sauce to go along.
I wanted the sauce to remind me of a hollandaise sauce.
Surprisingly I did a really good job at getting that 'eggy' flavor and consistency. Not quite sure how I did it, but the interesting this was, this sauce could also be made with a little less liquid and really tastes reminds me of deviled eggs! It would be interesting in future recipes to play with this recipe a little more.. and combine it with some kind of a tofu recipe to actually make vegan deviled eggs!! It would certainly be a fun experiment.
Ultimate Hollandaise Veggie Toss:
Serves 8-10
1 small head of broccoli chopped
1 bunch of kale chopped
1 small head of cauliflower chopped
1/3 head of purple cabbage chopped
3 carrots chopped
1 bunch of asparagus chopped
1/3 cup of tahini
1/4 cup of oil
1 1/2 tsp apple cider vinegar
Juice of 1 1/2 lemons
1tbsp of 1/4 tsp of agave
1/2 tsp of salt
1 tsp of tapioca starch
1/2 tsp of mustard or powder
1/2 tsp turmeric
1/2 tsp of broth powder
1 tbsp nutritional yeast
1/4 tsp of black pepper
1-2 tbsp of smoked paprika
1/4 tsp of cayenne pepper
1 tbsp of all purpose herbs
Steam the asparagus, carrots, cauliflower, and broccoli together in a pot until a bit softer but still with a crunch. Put steamed veggies in a big bowl to stir. Then steam kale for a minute, add to the other vegetables. Steam the cabbage for a very short time, 1-2 minutes, it shouldn't lose it's dark purple color. Let the cabbage cool a bit before blending it with the other vegetables so it doesn't bleed its color onto them.
Whip the rest of the ingredients together, if it's looking anything but creamy, keep whipping :)
If it's still too bitter, you can always add more agave, salt, and apple cider vinegar.
If it doesn't have enough flavor, you can always add more smoked paprika, salt, mixed herbs and
cayenne.
mix the sauce with the veggies, and serve hot!
Unfortunately a couple hours had past before it was served at the potluck and it didn't hold up as well. I may have been overly judgmental of it, because I was very disappointed, but someone did still come up to me and complimented me on the dish... so it's possible that it was fine but I was too critical of it.
I will find out today, if chilling before serving would have improved it. Some dishes are really incredible once chilled, so I am crossing my fingers on this one! I will let you know as soon as I eat this for lunch if chilling it prior is the best method for this guy.
Also, the hosts were so gracious and made the two main dishes vegan--- I'm pretty sure for me, because I'm the only vegan I know in that circle. Amazing, it's these small -- to me big-- acts that really touch the heart!
Best!!
Esther
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