Veggie Benedicts
By Mary McDougall
Leave off the tomato for the vegetable haters and this could also become one of their favorites.
Serves: 2-4
Prep Time: 15 min
Cook Time: 5 min
Ingredients
Sauce:
1 Cup
Cashew milk (recipe in Dressings & Sauces)
2 Tbsp
Lemon juice
1 Tsp
Nutritional yeast powder
1/2 Tsp
Onion powder
1/8 Tsp
Garlic powder
1/8 Tsp
Salt
1/16 Tsp
Turmeric
Pinch of paprika
1 tbsp cornstarch mixed with 2 tbsp cold water
Base:
1
Vine-ripened tomato
1/2
Avocado
4
Fat-free English muffin halves
Directions
1
Place the Cashew Milk in a saucepan. Add all the remaining sauce ingredients and mix well with a whisk. Slowly bring to a boil, stirring constantly, until thickened and smooth. Set aside. (If you need to reheat this just before serving, do it slowly while stirring with a whisk.)
2
Slice the tomato into 4 medium-thick slices. Peel and slice the avocado. Toast the muffin halves. Place the tomato and the avocado on the English muffin halves. Ladle about 1/4 cup of the sauce over each muffin half and serve.
Hints: The sauce may be made 1 day ahead of time and slowly reheated. This saves time on a busy morning. The sauce is also great with asparagus, other vegetables or potatoes.
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