Vegan "Eggs" Benedict Florentine Omelettes with Sage Hollandaise Sauce

By blum099

Ingredients

• Egg Mix:
• To make the "Omelette"
• 1 lb package Nasoya Silken Tofu
• 1/4 cup MimicCreme (or 1/2 cup Soy Milk thickened with 1 TBSP Corn Starch)
• 1/4 + 1/8 cup "Egg" Mix (recipe follows)
• 1 TBSP Mellow White Miso Paste
• Dash of Garlic Powder
• Dash of Turmeric
• Dash of Yellow Mustard Powder
• Dash of Curry Powder
• Salt, to taste
• 5 tsp Agar Powder
• 1/3 cup Raw Walnut Pieces
• 1/3 cup Raw Cashew Pieces
• 3 TBSP Raw Sunflower Seeds
• 1/4 cup Roasted Sesame Seeds
• 1/4 cup Nutritional Yeast
• 2-3 tsp Kosher Salt
• Dash of Garlic Powder
• Dash of Turmeric
• Dash of Yellow Mustard Powder
• To make the Sage Hollandaise Sauce...
• 1/2 + 1/4 cup MimicCreme (or Cashew Mix)
• 1/2 tsp Salt
• Pepper, to taste
• 2 TBSP Earth Balance, melted
• 1 3/4 TBSP Corn Starch mixed with 1 1/2 TBSP Cold H20
• 1 TBSP Fresh Lemon Juice
• 1/8 cup Fresh Sage Leaves
• Dash of Turmeric

Preparation

Step 1

Grease two medium sized skillets with Canola Oil or Non-Stick spray, and set aside.

Blend all of the above ingredients except the Agar Powder in a food processor until smooth. Pour into a sauce pan, and stir in the Agar Powder. Allow to sit for 5 minutes, then bring the mixture to a boil over medium-high heat while stirring occasionally.

Allow it to boil for about a minute, then pour into the greased skillets and smooth out evenly with a spatula or spoon. Allow to refrigerate a few hours until completely set.

When you're ready make your omelettes, gently remove from the pan, keeping the set mixture in one piece, by either turning the pan upside-down over a plate, or pushing out of the skillet onto a plate. It will look like this...
Add a little oil or earth balance the the pan, then brown on each side (flipping gently with a spatula) and fill with either the Florentine Benedict fillings, or whatever else tickles your fancy.

To make the Sage Hollandaise Sauce.
Heat 1/2 cup of the MimicCreme (or Cashew Mix) in a sauce pan over medium high heat until it just begins to boil. Pour into a blender, add salt and pepper, and place the lid on to trap in heat.

In the same sauce pan, whisk the rest of the MimicCreme, Cornstarch and Turmeric together, and heat over medium high, stirring constantly, until thickened/reduced by almost half. Scrape into the blender with the rest of the MimicCreme, add melted Earth Balance, Lemon Juice and Sage, and blend until smooth.

Reheat over low heat or microwave before serving

EGG MIX:
Blend all the ingredients together in a food processor until the just start to stick together. It should smell/taste "eggy" to you when you're finished. Omit the last 3 ingredients to make a bitchin' parmesan substitute. Also great when sprinkled on tofu when making a scramble.