Vegan Mushroom Benedict

Vegan Benedict

This recipe is a request we have had from a lot of our customers at Six Main after we closed the restaurant doors. This dish has been served many ways over the years, with a biscuit and with gluten free foccacia, but always with our tofu hollandaise, mushrooms, tomato and avocado. The sauce is pretty flexible-we have used it as a sauce bearnaise over crepes with tarragon and it’s delicious served over potatoes as well.
For this incarnation, we are substituting a simple potato cake for the biscuit and serving it with roasted brussels sprouts for a seasonal twist.

Serves 4
For the rosti:
3 small white or yukon gold potatoes, peeled and grated
2 Tablespoons chopped fresh sage
salt and pepper to taste
olive oil

Preheat oven to 375 degrees for 20 minutes
Squeeze out the extra liquid from your grated potatoes by wrapping them up in a clean kitchen towel or paper towels and squeezing with force until the liquid has drained out. Season with sage, salt and pepper to taste.
In a cast iron pan, heat some olive oil until hot. Form the potatoes into a cake about 3″ in diameter and place in the cast iron pan. Fry until first side is golden brown. Place in the oven and bake for 5 minutes.
If you have a ring mold, this can be very helpful for forming a perfectly round rosti. Place the mold directly onto the hot skillet and fill with grated potato and press down on the potato so the cake is fairly compact. Carefully remove the ring mold and use to form more cakes in the same pan until it’s full. When removing the ring mold, if the cake falls apart at the edges, just use a spatula to push it back togehter.
After 5 minutes in the oven, remove the skillet and flip the cake. Return the pan to the oven and bake for 10 more minutes. Remove and set aside until ready to serve.

Potato Rosti

For the roasted brussels sprouts:
1 dozen large brussels sprouts, washed, stemmed and quartered
salt and pepper to taste
olive oil or coconut oil (or other vegetable oil as desired)

Preheat oven to 375.
In a cast iron skillet, heat a few tablespoons of the oil until hot. Add the quartered brussels sprouts and saute until there is color on the edges. They should not be burnt but nicely browned. Season with salt and pepper and put the whole skillet in the oven for 5-7 minutes. Remove and serve immediately.

For the tofu hollandaise:
1 block tofu
1 cup water
2 Tablespoons nut yeast
2 Tablespoons extra virgin olive oil
1 Tablespoon salt
5 Tablspoons lemon juice
1/8 teaspoons chipotle
1/8 teaspoon paprika
1/8 teaspoon turmeric

Blend until smooth, adding water as needed to help the blending process, but not too much so it gets too thin.

To assemble the benedict:
8 large shiitake mushrooms, brushed and halved
1 tomato, sliced
1 avocado, sliced
2-3 sprigs fresh sage
olive oil

In a saute pan, heat a few Tablespoons of olive oil in a pan and saute the shiitake mushrooms until browned and juicy.
On a plate place the rosti and top with a few slices of tomato and avocado. Drizzle with the tofu hollandaise. Serve with the roasted brussels sprouts and garnish with fresh sage.

Vegan Benedict



Beet Tartare

That’s right-BEET, not BEEF! Earthy beets and a tangy mustard aioli make this beautiful appetizer a great starter for healthy, plant based, entertaining. Serves 6-8 2 beets For the roasted beets: Preheat the oven to 400 degrees. Wash the beets and remove the leaves and stems.  Toss the beets with olive oil and salt. Place…

Read More »

Roasted Grape Pizza

Roasted Cauliflower and Grape Flatbread

We hope you enjoy this low fat, vegan, gluten free flatbread with roasted grapes, cauliflower puree and balsamic syrup. As the air gets cooler, grapes become perfectly sweet. The creamy cauliflower puree is a great vegan substitute for cheese and the balsamic adds a sweet note at the end. Serves 8 For the pizza: For…

Read More »

Pumpkin Martini

Pumpkin Cocktails

Yup, you know what time it is! It’s that time of year when everything is scented with cinnamon, ginger and allspice and pumpkin shows up in the most unusual places. So without further ado, we have our own fall madness to attend to- Today we’re sharing some pumpkin cocktail recipes, a spiced pumpkin martini and…

Read More »

Grapefruit Avocado Salad

Everyday Detox Pt.3 Grapefruit

  Grapefruit is a great addition to any cleanse or raw detox-it’s full of water which helps flush the kidneys and liver, and there are abundant fat burning enzymes that will boost your metabolism. Like lemon, it’s considered an alkaline food even though it tastes acidic. Whether you juice it, eat it in salad or…

Read More »