Plant-Based Recipes Abound Online

Cooking Green Recipe

Eggs-Free Benedict

by Kay Bushnell

It's dairy-free, too. A surprisingly easy dish, ideal for brunch. Amazing meatless bacon has the taste and texture of meat but carries none of its environmental burden. You can prepare the sauce and "bacon" ahead, then simply toast the muffins, assemble, and serve. Most people will eat at least 2 Benedicts. This recipe makes 8.

Make the sauce first:

  • 1/4 c. raw cashews
  • 2 c. water
  • 4 T. fresh lemon juice
  • 4 T. rolled oats
  • 4 t. cornstarch
  • 2 t. onion granules
  • 1/4 t. turmeric
  • 1/8 t. mild paprika
  • 1 t. salt, or to taste

Whiz cashews in a blender until finely crushed. Add water gradually and blend until smooth. Add remaining ingredients and continue to blend until entirely smooth. Pour mixture into a small saucepan and warm over medium heat, stirring constantly with a whisk until thick, 3 to 5 minutes. For a thinner consistency, add a small amount of water and whisk until smooth. Turn off heat and cover saucepan.

Then prepare the other ingredients and assemble the Benedicts:

  • 4 E nglish muffins, sliced in half
  • 4-5 strips "Smoky Tempeh Strips Fakin' Bacon" or 8 slices
  • meatless Canadian bacon
  • 2 large, ripe tomatoes, in 1/4" slices (8 slices needed)
  • 1 large, ripe avocado cut lengthwise in 1/4" slices

1) Lightly toast English muffin halves. 2) Warm the meatless bacon in a skillet in a little olive oil. Use low heat and watch vigilantly to avoid burning. (Meatless bacon is nearly fat-free and does not give off grease.) Turn the bacon pieces frequently so that both sides will be lightly crisp. Remove crisp bacon to a plate. 3) Slice the tomatoes and avocados. 4) Warm the sauce (recipe above). 5) Spread a little sauce on each muffin half, and add a thin layer of sauce after each layer. Begin layering with Smoky Tempeh "bacon" pieces or a round of meatless Canadian bacon. Add avocado slices. Top with a slice of tomato. Generously cover the assembled Benedicts with the very warm sauce. Garnish with a sprig of parsley.

Copyright, Kay Bushnell