Parmesan-Crusted Avocado and Kale Florentine with Smoked Paprika Hollandaise

Ingredients

pecansraw

3 cup

nutritional yeast

1 1/2 cup

lemon juicefresh

1 1/2 tbsp

garlicminced

1 clove

panko bread crumbs

1/4 cup

avocadolarge

1 large

lemon juicefresh

1 lemon

olive oilextra virgin

1 tsp

olive oil spray

as needed

salt

to taste

black pepper

to taste

garlicminced

1 clove

kaledestemmed, chopped

4 cup

cashewsraw, soaked 1 hour

1/2 cup

apple cider vinegar

1 tbsp

whole grain mustard

1 tsp

turmeric

1/2 tsp

smoked paprika

1/2 tsp

English muffins

2

tomatosliced

optional

Method

1. 01Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 02Combine pecans, nutritional yeast, lemon juice, and garlic in a food processor until mixture resembles bread crumbs. Transfer to an airtight container.
3. 03Combine pecan parmesan and panko in a shallow bowl. Pour lemon juice into another shallow bowl.
4. 04Cut avocado in half, remove pit, and slice each half into 4 quarters. Scoop each slice from peel. Coat each slice in lemon juice, then in crumb mixture. Place on baking sheet, spray with olive oil, sprinkle with salt and pepper.
5. 05Bake avocado slices 15 minutes until golden and crisp.15 min
6. 06Heat olive oil in a large shallow saucepan over medium heat. Add garlic and sauté until golden. Add kale and stir until beginning to wilt. Season with salt and pepper.
7. 07Blend cashews, apple cider vinegar, lemon juice, nutritional yeast, mustard, turmeric, and 6 tbsp reserved soaking water until smooth. Thin with more water as needed. Season with salt and pepper.
8. 08Split English muffins and toast. Place halves on plates cut side up. Top with tomato if using, then kale, then two avocado slices. Drizzle hollandaise over top and serve.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Nut-free