
For the chickpea patties:
4 cups water
2 cups chickpea flour
1 teaspoon black salt
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon smoked parika
1/4 teaspoon turmeric
2 tablespoons olive oil
olive oil spray
For the hollandaise sauce:
1 cup cashews, soaked for 1 hour
reserved cashew soaking water
juice of a lemon
2 tablespoons nutritional yeast
1-2 teaspoons dijon mustard (depending on your tastes)
1/2 teaspoon turmeric (for color- optional)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt to taste
To assemble:
2 english muffins (use GF if necessary)
1 recipe of Shiitake Bacon
1 large tomato, thickly sliced (providing at least 4 slices)
8 asparagus spears
Instructions
Timing Notes:
1. Start preparing your patties one day prior to when you want to serve the benedicts.
2. While the shiitake bacon is in the oven, you can make your sauce first, then cook the chickpea patties, steam the asparagus and toast the english muffins about 10-15 minutes before the bacon is done.
For the chickpea patties:
1. Line a 8x8 baking dish with parchment paper. Set aside.
2. In a large bowl, combine the chickpea flour, salt, and spices. In a large pot, bring the water to a boil. Once there is a rolling boil, slowly whisk in the chickpea flour mixture, until there is a mostly smooth texture (a few lumps are okay).
3. Whisk in the olive oil and continue to whisk for about 1 minute, until the mixture has the consistency of a thick pudding.
4. Pour into prepared baking dish.
5. Cover the dish and refrigerate overnight (or at least 8-9 hours).
When it is time to cook the patties (about 10-15 minutes before shiitake bacon is done), use the parchment paper in the baking dish to lift the chickpea mixture out of the dish and set on a cutting board. Using a round cookie cutter or biscuit cutter, cut out 4 round patties. (I also cut the leftover pieces of the mixture into small pieces and also placed them on a baking sheet line with parchment paper, and baked them for about 20 minutes after the bacon was done. They're great to save and use a snack or sandwich filling later.)
PAN-FRY INSTRUCTIONS: Heat a non-stick pan over medium heat and lightly spray with olive oil spray. Cook the patties on one side for about 3-4 minutes, until the bottom gets a little golden and crispy. Flip the patties, then cover the pan for another 3-4 minutes or until the bottoms are also golden and crispy. Remove from pan and set on a paper towel until ready to use.
BAKING INSTRUCTIONS: Preheat oven to 400. LIne a baking sheet with parchment paper and spread the patties and cutouts on the baking sheet. Bake in the oven for 20-25 minutes, flipping once halfway through, until the patties are firm and both sides are golden. Remove from oven and set aside.
For the hollandaise sauce:
1. Make the sauce while the patties are in the oven. Drain the cashews but reserve the water. Combine all of the ingredients (except the water) in the bowl of a food processor and process until smooth. Add water until desired consistency is reached (I used 13 tablespoons). Remove and chill until ready to use.
To assemble:
1. During the last 10-15 minutes that the shiitake bacon is in the oven, steam the asparagus. In a pot, fitted with a steaming device, bring about 1/2 a cup of water to a boil. Place the asparagus in the steamer, cover and let cook for about 5-7 minutes. Remove and set aside.
2. Cut open the english muffins and toast them in a toaster. Remove when done.
3. Place the english muffins on 2 plates, "nook and cranny" side up. Divide the shiitake bacon among the four pieces of english muffin. Place one chickpea patty on top of each muffin. Top each patty with a tomato slice. Top each with two asparagus spears (I cut mine in half and just used the tops to be fancy, but that's unnecessary). Pour hollandaise sauce over each benedict. . Serve immediately. Enjoy!
RECIPE: keepinitkind.com