I never thought food could taste so good and I am thrilled that the food I love is whole food and not processed. The "hollandaise' sauce is incredible. Well no wonder it is made with cashews. WOW WOW WOW. I read on someone else's blog that she could bathe in it and now I understand. My omnivore husband thought it was great, especially on veggies. This loaf is great. It has everything you need, protein, carbs, veggies add the 'hollandaise' sauce on top and your mouth will be singing. I served it with veggies and more sauce. What a HAPPY dinner. Mmmmmmm
Serves 6 to 8
1 large russet potato, peeled and cut into 1/2 inch dice
1 15oz can artichoke hearts (not marinated)
1/4 cup olive oil
1 large yellow onion, chopped
1 15oz can chickpeas, drained and rinsed
1/4 cup vegetable broth
2 tbsp tahini
1 1/2 tbsp soy sauce
1 1/2 tbsp fresh lemon juice
2/3 cup wheat gluten flour
2/3 cup chickpea flour
1/2 cup nutritional yeast
1 tsp dried marjoram
1 tsp dried thyme
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup chopped oil packed sun dried tomatoes
1/4 cup minced fresh parsley
Preheat the oven to 375 degrees. Lightly oil a 9 inch loaf pan. Steam the potato until tender. Drain well. Set 2 artichoke hearts aside, chop the remaining artichoke hearts and set aside.
In a skillet, heat the oil over medium heat. Add the onion, cover, and cook until tender, about 10 minutes. Stir in the steamed potatoes and artichoke hearts.
Spoon the potato and artichoke mixture into a food processor. Add the chickpeas, broth, tahini, soy sauce, and lemon juice, and blend until smooth.
In a large bowl, combine both kinds of flour, yeast, spices and stir to combine well.
Add the wet ingredients to the dry ingredients. Add the sun-dried tomatoes, parsely, and reserved chopped artichoke hearts and mix until well combined. Scrape the mixture inot the prepared pan. Bake until firm and golden brown, about 1 hour. Let sit at room temperature for 15 minutes before slicing.
Serve with "hollandaise sauce"
Vegan Hollandaise Sauce
3/4 cup unsalted raw cashews
3 tbsp nutritional yeast
1/2 cup hot water
3 tbsp fresh lemon juice
1/2 tsp yellow mustard
1/2 tsp salt
1/8 tsp turmeric
Pinch ground cayenne
3 tbsp vegan margarine
In a high speed blender, process the cashews to a fine powder. Add the nutritional yeast, water, lemon juice, mustard, salt, turmeric, and cayenne and blend until smooth.
In a small saucepan, melt the margarine over medium heat and add to the other mixture. Blend until smooth. Serve as is or return the sauce to the same saucepan and heat, stirring, over low heat. If not using right away, cool the sauce to room temperature, transfer to a container, cover, and refrigerate until needed. Properly stored, the sauce will keep for 3 days. Reheat the sauce in a saucepan on top of the stove over low heat.