I’m still here!
So it’s been forever and a day since I last posted anything here. But I’m still living, breathing, and sometimes doing other things.
Last night we made tofu florentine. Alas, I did not take a picture, because it really was a pretty sight. It’s much like eggs florentine, except vegan. So instead of eggs, you use broiled tofu, and instead of whatever sauce is normally used on eggs florentine (er… not sure… hollandaise?), you use a vegan “cheezy” sauce made of veggie broth, flour, nutritional yeast flakes, and spices. Ez and I are already pondering other uses for the broiled tofu and cheezy sauce–both were quite tasty and not too hard to make.
I’m knitting a little blanket with Mission Falls 1824 superwash wool. You can even put this stuff in the dryer, which is pretty unusual for decent handknitting yarn. So far so good, though I did have to start over. I’m trying a design that I sort of made up, and after getting through 50 or so rows I decided that I wanted to revise the design a little. It’s easier to decide this now than it would be after 200+ rows!
It’s supposed to be snowing today, but I’ve seen nary a flake. I have my doubts. I feel like I’m the only person in the Greater Boston area who is annoyed that the forecasted snow is not actually falling.
Today for the first time in ages I was actually looking for my 1990 and 1991 high school yearbooks and I can’t find them! So annoying. I have a feeling they might be tucked away in the bowels of the hall closet, or even somewhere in the basement.
So you can see why I haven’t been blogging much–not much to report! I’ll try to be better about it, though.
Hollandaise indeed, although Hollandaise does not contain cheese of any sort: it’s butter, lemon juice, egg yolk, and salt and pepper to taste. You could probably replace the butter with a vegetable oil (as is done in making mayonnaise, though without the mustard that proper French mayonnaise has), and the egg yolk with soy lethicin. Googling for “vegan Hollandaise” does indeed turn up a variety of recipes.
Older versions of eggs Florentine used sauce Mornay, which does have cheese, as well as the milk, flour, and butter that make up bechamel sauce.
Right. I know that hollandaise is used in eggs benedict–didn’t know for sure if it was on florentine as well. We got our recipe from Veganomicon. While it’s obviously not traditional, it’s good stuff.
I always thought florentine included spinach. And here I thought I was some kind of foodie…
ha!
Glad you’re back, Shy Turnip!
Oh it does include spinach!
Oh, I probably have those yearbooks (my copies at least) sitting in my basement somewhere.
I know I have the missing yearbooks *somewhere*, which just makes it more frustrating that I can’t find them.