Wednesday, April 11, 2018

Traveler's Lunches #11

A hasselback potato, vegan "hollandaise sauce" made from cashews, baked beans, and steamed asparagus.

The sauce was good, but not really very hollandaise-like; more like a creamy lemon mustard sauce. Still, it went very well with asparagus and the potato.

Hasselback potatoes are decidedly not worth the trouble but I'm glad I experimented with one nonetheless.

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