Start your day like a King (or Queen!) Grilled Asparagus on a bed of spinach, avocado and chickpea scrambled "egg", drizzled with almond hollandaise sauce!
Ingredients
Almond Hollandaise
1 cup almonds (blanched if possible), soaked overnight or at least an hour in boiling water
1 cup non-dairy milk (I used rice)
2 tbsp nutritional yeast
1½ tsp dijon mustard
1 tsp tahini
1 tsp coconut oil
½ tsp onion powder
¼ tsp turmeric
juice of half a lemon
Chickpea Scramble
2 cups chickpea flour
2½ cups water
½ tsp ground black salt (optional)
¼ tsp turmeric
1 tsp garlic powder
1 tsp onion powder
The Other Bits
16 asparagus spears
2 handfuls of spinach
1 avocado, sliced
4 slices of sourdough toast
Instructions
Drain your almonds and place in a blender and blend on high until smooth. Set aside.
Whisk together the chickpea flour, black salt, turmeric, garlic powder and onion powder together in a bowl. Then whisk in the water until there are no lumps.
Heat ½ tbsp. of olive oil in a non stick frying pan.
Pour in a thin layer of the batter in the pan (about the thickness of a crepe). Cook for 3-4 minutes, or until crisping at the sides. Flip the mixture over and break up with a spatula and continue to fry for 3-4 minutes. Transfer to a bowl and set aside. Repeat until the batter has been used.
Heat 1 tbsp oil in a griddle pan and add the asparagus and fry for 5-6 minutes, turning occassionaly.
To serve, load spinach on top of the toast along with the chickpea scramble, avocado, asparagus and drizzle on the hollandaise sauce.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/chickpea-scramble-asparagus-almondaise-toast/