A VEGAN Breakfast | Interview and Cooking with Main Street Vegan Graduate Heather Dahman

Heather Dahman of The Veg Academy is a Master-Certified Vegan Lifestyle Coach, is certified in Plant-Based Nutrition, and is currently working on her certification in Vegan Desserts.

Through one-on-one coaching, she gives others the tools they need to succeed on a vegan diet and loves coming up with vegan versions of traditional non-vegan foods.

She is currently working on her cookbook of delicious vegan, gluten-free, grain-free, soy-free, and nightshade free meals.

Website: thevegacademy.com
Facebook. facebook.com/vegacademy
Instagram: @vegacademy

Vegan Eggz Benedict

Heather Dahman, The Veg Academy
4 portobello caps (or favorite English muffin)
1 avocado, sliced
1-2 cups of spinach
Hollandaise Sauce

Cauliflower Eggz
1 cup raw cashews, soaked in warm water for at least an hour, drained & rinsed 3/4 – 1 cup warm water (more if needed for desired consistency)
juice of 1 medium lemon (about 3 tablespoons)
1 teaspoon dijon mustard
2 tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon turmeric (for color)
shake or two of salt
pinch of cayenne pepper (optional)
Combine all ingredients in a blender and blend on high until smooth. Add more water as needed for desired consistency.

Chill before serving

1 small head cauliflower
1/2 teaspoon turmeric (for color)
1/4 salt or black salt
black pepper to taste
3/4 cup cashews, soaked in warm water for at least an hour, drained & rinsed 1/2 cup warm water
1/2 teaspoon lime juice
2 small jalapeno coins, spines and seeds removed
1/8 teaspoon salt
3-4 shakes black pepper

Chop cauliflower into small florets. Add to nonstick pan with tablespoons of water. Cover and cook on medium low until soft, adding more water as needed to prevent it from sticking to the pan.

As cauliflower is cooking, make the sauce by combining all sauce ingredients in a blender and blending until smooth. Once cauliflower is soft, chop into small pieces with spatula
. Add cashew cream sauce 1/4 cup at a time until creamy. You may not use all of the sauce. Add turmeric, salt, and black pepper and cook to warm.

Warm a skillet over medium heat. Rinse & remove gills (if desired) of portobello cap. Add portobello caps to skillet. You may only be able to do 2 at a time. Season with a little black pepper. Cook until liquid is cooked off and mushroom is browned. Sprinkle with a little salt if desired.

Remove the mushrooms from the pan. Toss the spinach into the pan just until wilted.
To plate, top wilted spinach with a portobello cap. Add sliced avocado, cauliflower eggz, and drizzle with hollandaise sauce. Top with sunflower shoots if desired.

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