A Lovely Weekend Day

This weekend it has been beautiful in Vermont, summer has finally arrived! Bianca’s guest post this weekend inspired me to make my own version of eggs benedict, specifically my absolute favorite version that I used to get all the time before I went vegan at Sneakers in Winooski VT.  It is a California benedict which includes avocado which just makes this dish wonderful.  We enjoyed our benny with homefries, hot sauce and the best coffee ever from Kicking Horse Coffee in British Columbia.

California Benedict (serves 4)

  • 1 avocado, sliced into 16 slices
  • 2 cups arugala, divided
  • 4 whole wheat english muffins, toasted
  • hot sauce (optional)


– 2/3 block of tofu sliced in 2 then again into 4 triangles

  • 1T nutritional yeast
  • 1C vegetable broth
  • 1/4t chipotle chili powder
  • 1/4t cumin
  • 1/4t garlic powder
  • 1/2t dried thyme
  • 1t red wine vinegar
    • Mix all the ingredients together and place the tofu slices in the mixture to marinade for 30 minutes.

Hollandaise Sauce:

  • 1C non-dairy milk
  • 1T lemon juice
  • 3T nutritional yeast
  • pinch cayenne
  • 2T vegan margarine
  • 1T cornstarch
  • 1/2C vegetable broth
  • salt and pepper
    • Blend all the ingredients together and then place in a small sauce pan over low heat.  Whisk occasionally to create a smooth sauce.  Heat until thickened and then remove from the heat until ready to use.  Warm the sauce gently before serving- you may need to add a little more non-dairy milk to thin the sauce.

Putting it all together:

Top each side of the english muffin with 1/4 of the arugula and place 2 slices of avocado on each side.  Top with 1 piece of tofu and the drizzle with the hollandaise sauce.  If you would like top with a few drops of hot sauce.

After breakfast we were feeling pretty full so lunch was light just a wonderful coconut milk yogurt parfait which was delicious and very pretty to eat.

Dinner was per the request of my hubby who was craving some spicy delights- tempeh bites.  I decided to make three variations a Chipotle BBQ, Sriracha Hoisin, and good old Frank’s Hot sauce. I served it with a little sweet corn guacamole and bean and veggie salad.


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