Mushroom, Green Tomato and Spinach Florentine
A classic serving of Florentine always contains a protein and spinach, and then it is topped with a mornay sauce (a cheesy béchamel).
My version is somewhat different – perhaps even getting close to a typical serving of benedict…sans egg, of course. I chose strongly-flavored portabella mushrooms and grilled the thick slices, which I placed on top of wilted spinach and roasted green tomatoes. I used my vegan version of hollandaise sauce to replace the mornay because…well…the sauce should bring everything on the plate together, which is certainly accomplished with my sauce selection.
Serve as part of a Sunday vegan
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A classic serving of Florentine always contains a protein and spinach, and then it is topped with a mornay sauce (a cheesy béchamel).
My version is somewhat different – perhaps even getting close to a typical serving of benedict…sans egg, of course. I chose strongly-flavored portabella mushrooms and grilled the thick slices, which I placed on top of wilted spinach and roasted green tomatoes. I used my vegan version of hollandaise sauce to replace the mornay because…well…the sauce should bring everything on the plate together, which is certainly accomplished with my sauce selection.
Serve as part of a Sunday vegan brunch or a late lunch.
Difficulty: simple- to moderate
Yield: makes enough for 4-6 servings