Sunbutter Bombs

These are SO good! Like healthy little brownie nuggets…no baking, super easy and all natural ingredients!

This recipe is all approximate! I do it by “feel” but this should give you somewhere to start. If it seems too dry add more liquidy stuff like dates, vanilla or agave…if it is too sticky add more dry stuff like ground nuts.

Play with it a bit until the little bombs hold together with out being oily, crumbly or loose.

Sunbutter Bombs

2 cups of nuts of your choice. I used pecans.

1 to 2 cups of pitted soft dates

3 to 4 teaspoons of vanilla

½ to 1 cup of sunflower seed butter

1 to 2 tablespoons of agave syrup

2 to 4 tablespoons cocoa (optional)

* grind the nuts finely in a small food processor or a high speed blender

* move the ground nuts to a separate bowl

For the next steps, start with the smaller amount of each additional ingredient that is listed above…

* Put the dates into the food processor or high speed blender and blend until chopped very small and sort of chewey

* Add the ground nuts to the chopped dates (if you want you can reserve a small amount of the ground nuts to dip the bombs in after they are rolled)

* Also add the vanilla and agave

* Add the cocoa if desired

* Blend all until it binds together…add dry or wet ingredients as needed

* Roll into small balls and dip in ground nuts if desired.

* Refrigerate until ready to enjoy!

…mmmm

Heavenly Vegan Eggs-Free Benedict

Since finding an awesome Veg-friendly restaurant in Providence, RI called “Julian’s”, where I have had the most amazing Vegan Eggs Benedict, I have been on a hunt to make a great vegan hollandaise sauce at home. I have used a recipe in the past that called for vegan sour cream as a base, but it didn’t taste authentic…more like a creamy cheese sauce. Not bad but not like the beautiful sauce at Julian’s.

After playing around and combining several recipes that I found on the web, THIS IS IT! In fact, I loved it so much, that the first time I made it, I didn’t even wait to photograph it! I had to make it again for my husband so I could take pictures.

It might seem like a lot of work at first, but like most of the recipes I post, once you make them they are pretty simple to recreate.

This sauce would be great over asparagus too!

Let me know what you think.
Enjoy!
Pam

Heavenly Vegan Eggs-Free Benedict

Step 1: Vegan Hollandaise Sauce

2 tablespoons vegan margarine. I use Earth Balance
3/4 cup + 1/4 cup unflavored nondairy milk, divided, I used Soy Milk
1/8 cup or less lemon juice

1-2 tablespoons nutritional yeast

teaspoon sea salt and pepper to taste
dash cayenne pepper
dash dry mustard
2 dashes turmeric

1 tablespoon cornstarch

In a small sauce pan, melt 2 tablespoons margarine. Stir in 3/4 cup nondairy milk, lemon juice, nutritional yeast, sea salt, pepper, cayenne, dry mustard, and turmeric. Simmer. Mix the tablespoon of cornstarch with the soy milk you had set aside until all lumps are gone. Add this mixture to the sauce, and bring to boil. Keep stirring consistently as sauce will thicken quickly. Remove from heat and cover to keep warm.

Step 2: Tofu Poached “egg”

So easy and versatile!

Any firm Tofu (I use Sprouted Tofu)
Nutritional Yeast
Sea Salt and Pepper to Taste
Shoyu (Wheat Free Soy Sauce)

Drain and pat the tofu dry. Cut a small chunk off, the size is personal preference. Mine is usually about ¾” thick by the width of your tofu block.

Sprinkle about 2 tablespoons of Nutritional Yeast on a plate or shallow bowl. Add Sea Salt and Pepper to taste and mix. Gently press all sides of the cut tofu blocks into the powdery mix.

Heat your oil of choice in a small frying pan. Carefully place coated tofu blocks in the heated oil and brown on both sides. They tend to splatter. When they are almost don, drizzle a few drops of Shoyu on the tops. Drain on a paper towel, if need be.

Step 3: Some Add-on Ideas

Sauted spinach
Vegan “meat” – Canadian bacon, sausage
Tomato

Step 4: Assemble

Toast your choice of bread or English muffin

Layer your add-ons, tofu egg and drizzle (or if you are like me, pour) Hollandaise on top

Devour!

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The biggest inspiration for my version of Vegan Hollandaise: http://vegweb.com/index.php?topic=32284.0 submitted by oliviabeans