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Halo, welcome to Vegetarianism: The Noble Way of Living
Today, weˇll be making Vegan Egg Florentine with Non-Alcoholic Mimosa
So where does this dish come from? This is really a very American dish, and itˇs
served for fancy breakfast, usually Sunday morning
And youˇre going to need some fresh baby spinach, silken tofu, vinegar, some olive
oil, a vegan brand of Canadian bacon, some seasoned salt, and some English muffins
This has a beautiful vegan Hollandaise sauce And for the sauce youˇre going to need some
unsweetened soymilk, some vegan butter, some cornstarch, a pinch of turmeric, a pinch of
red pepper, the juice from about 1 lemon, and some dill weed
So what do we do first? Weˇre going to saute our spinach
So first thing, Iˇm going to take about a teaspoon of olive oil
And Iˇm going to go ahead and put in the spinach, and Iˇm going to have you stir that
spinach for me And put in on about a medium flame
And then Iˇm going to take 1/3 cup of water, and not quite a whole tablespoon of vinegar
Iˇm going to go ahead and add that in and thatˇs going to help it steam up
Now if youˇll just quickly stir that so that most of it is in the middle
The best way to do this quickly is to cover it and let it steam up
Weˇre going to be using silken tofu, and for anyone whoˇs ever worked with silken
tofu, you know that itˇs very, very fragile So whatever you can do to try not to break
it Just takes a lot of patience and care
There we go That was close
Now, letˇs check on our spinach All right
So weˇre pretty much done with our spinach now
So weˇll turn our flame off, and let it just sit there
So, our spinach is just about ready now Iˇm going to take the lid off
And Iˇm just going to salt it a little bit with some seasoned salt
You can leave the salt off, or you can just do it to taste
And then Iˇm going to remove all the spinach and just place it in a bowl here
Iˇm going to keep the sauce because Iˇm going to want the sauce for the tofu
So, cover that back up to keep our sauce Turn it way down so it doesnˇt all evaporate
And Iˇm going to cover my spinach so that it stays warm
Now here comes the other tricky part Iˇm going to have to slice this into two
parts And you want to do this horizontally because
you canˇt work with silken tofu any other way or itˇll just fall apart
Gently slide this off, very gently Now, weˇve got our sauce
You donˇt want a whole lot, just a little bit
So if you can see here, itˇs just really enough liquid so it still covers the bottom
of the pan And then Iˇm going to go ahead and add another
teaspoon of oil And again, you can do more or less depending
on your taste, but olive oil is not bad for you, so you can use more
Iˇm just going to swirl that around a little bit in there
Ready for my tofu! Weˇre going to lift this and put it into
the pan Now I just turned my flame up, so get a little
bit of a sear on this Thereˇs one
You want a really thin spatula that is going to be able to lift this without hurting it
There we go All right! Now we take my seasoned salt again,
and Iˇm going to go ahead and cover both sides
All right, weˇre going to let that cook on that side for just a moment
Iˇll go ahead and cover it Covering it just helps it cook through faster
So, itˇs time for us to flip these We have to be very careful again
These are delicate Thatˇs right! Be very, very careful
There we go Thereˇs one, and hereˇs another one
There we go, all right Now weˇre going to salt these again, so theyˇre
salted on both sides And cover it up again, and turn off your flame
So the next thing we need to do is toast our English muffins
Now you can just slice them with a knife, but itˇs much nicer if you take a fork and
you just go around the edge, because theyˇre usually sort of sliced already
But the reason I like to do this is because then you get all these little crevices
You see, like this? Let me shake the crumbs out a little bit
Now Iˇm just going to have you pop them in the toaster
Now you can toast these a light toast, you can toast them really dark; that is up to
your own taste, but you do want to toast it so itˇs warm because itˇs a warm dish
So is that all we need for the Vegan Egg Florentine? Well we have everything except our sauce,
which weˇre going to do next But first weˇre going to need to heat up
this vegan Canadian bacon So again, weˇre just going to use a little
bit of oil in the frying pan, donˇt need much; a little more than a teaspoon there
Okay And then weˇre going to put these in here
Now these donˇt really have to cook, right? Because theyˇre made from soy and so you
can just already eat them This is just enough to heat them up
Weˇre going to turn this up to a high flame And that should be enough on that side
Flip it, and flip it Think about God and weˇre done!
There we go! Now weˇre done cooking everything for the
actual vegan eggs Oh smells good doesnˇt it? Yeah (Yeah)
And then these are our tofu ¨poached eggs〃 And they came out pretty good
There we go Thereˇs that one
And the other one And weˇre going to put a little bit of sauteed
spinach on top That looks good
And once weˇve done this, weˇre ready to start making our sauce, and the sauce goes
on top of everything