Veggie Benny
Vegan Hollandaise Sauce (the recipe makes enough for 2-4 people, depending on how much you love hollandaise)
English muffins - (we like Food For Life's brown rice, gluten free variety)
portobello mushrooms - one for each person
fresh spinach - about 1-2 cups
10 sun dried tomatoes, soaked in hot water for about 30 minutes, and sliced (or the kind on a jar with oil)
Earth Balance buttery spread - optional
sweet smoked paprika - optional
Make the sauce first, and warm it slowly in a saucepan while you prepare the rest.
Peel the dark skin off the mushrooms with your fingers (or not - it just makes them prettier), trim the stems, and slice the mushrooms in half sideways, so you have two large rounds from each.
Grill the mushroom slices on both sides, in a grill pan if you have one, on an outdoor grill, or in a frying pan.
Place a mound of spinach on each mushroom slice, and top with some strips of sun dried tomato. Sprinkle on a bit of smoked paprika. Turn off the heat, and cover to steam the spinach for a few minutes.
While the spinach steams, toast the English muffins, and butter them with Earth Balance spread if you like. Layer the mushroom stacks on top of the muffins, and pour on the warmed hollandaise. Garnish with a little more paprika if you have it. And of course, mimosas are the suggested beverage to go with this!
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