Vegan Florentine with turmeric hollandaise

A lovely brunch this, it's a satisfying melange of cooked and raw veg, with an amazing hollandaise-like sauce that just happens to be completely vegan (we have been known to add a poached egg too, but that's entirely optional).

The beautiful plate the food is served on above, by the way, was courtesy of Lucy & Jorge Orta, fantastic artist friends of ours who gave it to us at an amazingly good party celebrating Lucy's 50th birthday in Boissy-le-Châtel, just outside Paris, in June 2016.

Vegan Florentine with turmeric hollandaise

Servings:	Serves 2
Calories per serving:	617
Ready in:	30 minutes
Prep. time:	15 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	26th September 2016

Best recipe review Neat idea 4/5 Just shows how good vegan can be. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• For the sauce
• 50g raw cashew nuts
• 50g canned or jarred artichoke hearts
• ½ teaspoons ground turmeric
• juice of 1 lemon
• 2 tablespoons water
• salt and pepper to taste
• 2 eggs (optional)
• Assembly
• 1 ripe avocado, peeled and thinly sliced
• 12 cherry tomatoes
• 1 bag spinach
• 2 sourdough muffins

Mise en place

• Preheat your oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]

Method

1. Put the cherry tomatoes onto a baking tray and bake for 15 minutes
2. Meanwhile, make the sauce by putting all ingredients into a blender and whizzing them till super smooth (or use a stick blender like we do); it should be a similar consistency to normal hollandaise. Taste, and adjust the seasoning
3. Steam the spinach, and squeeze it very well
4. Split each muffin in two and grill or toast
5. Now is the time to poach your eggs, should you fancy them
6. To assemble, place two half muffins on each of two dinner plates. Divide the avocado and spinach between them (and the eggs, if you're having them). Put six tomatoes beside them, then pour the sauce over and serve

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