Tuesday, October 21, 2008

Booya Benedict

The Chef: Lyndsay

The Menu: A brilliant brunch of Faux Eggs Benny, straight from How It All Vegan. Ms. Lyndsay really knocked our socks off with this decadent lunch of brunch. She toasted whole-grain bread and topped it with marinated tofu, perfectly crispy faux bacon, fresh green tomatoes, and one of the richest hollandaise sauces we've ever tasted. Her side salad with spiced-flax-oil dressing was the perfect balance to the super-savory main.

The Goods: As you may already know, we had a little party for Sarah Kramer a couple weeks ago. High on the success of the event, Lyndsay told us that she made this recipe once at home, and was at first a bit daunted by the idea of expanding it for the VN lunch crowd, but we're happy to report that it came off without a hitch. In fact, if Lyndsay were to open an all-eggless-benedict catering company, we're pretty sure we know who would be first in line for her services.

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