Squash Benedict

Difficulty: MEDIUM Special Menu: Winter

Hollandaise
2 T buttery spread
1 1/2 T flour
1 c water
1 t Vegg (egg yolk replacer)
dash cayenne pepper
small squeeze lemon juice

melt butter in pan over medium low heat and add flour, making a roux.
whisk vegg into water, then add to roux.
heat, whisking often, until thickened.
allow to cool slightly, then add lemon juice and cayenne. Lay plastic wrap over surface to avoid skin forming on top, set aside.

Roasted Squash
butternut squash, peeled, sliced into 1/4 inch thick rounds (use the "neck" of the squash if possible)
olive oil
salt and pepper

preheat 450
toss squash slices in oil and season with salt and pepper, roast for about 5-10 minutes on each side until golden brown town is achieved.

1 pkg tempeh bacon, cooked according to package instructions
1/2 bunch asparagus, washed and cut in half
handful cherry tomatoes
olive oil
salt and pepper
1 pkg crumpets

cook bacon and drain on paper towels, begin toasting crumpets in toaster.
Use the same pan to quickly saute asparagus and tomatoes in olive oil and salt and pepper.
heat up hollandaise in microwave if needed.

Arrange crumpets on plate, top with slices of bacon, 2 slices squash, then generous drizzle hollandaise.
serve with asparagus and tomato, sprinkle of green onion and black pepper.