2 lb. seitan, sliced

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Hollandaise (recipe follows)

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Tofu Scramble (recipe follows)

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Confit Tomatoes (recipe follows)

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California Avocado Tempura (recipe follows)

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12 English muffins

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2 Tbsp. smoked paprika

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2 Tbsp. parsley, chopped

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5 Tbsp. oil

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2 cups shallots, diced

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2 Tbsp. garlic, minced

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2 1/2 Tbsp. salt

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1 cup white wine

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5 Tbsp. rice vinegar

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3 1/2 cups soymilk

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Zest of 1 lemon

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2 1/2 Tbsp. white miso

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3 1/2 Tbsp. nutritional yeast

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4 tsp. powdered agar agar

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2 tsp. ground turmeric

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1 cup Fermented Cashew Cream (recipe follows)

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1 cup whole raw cashews

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1/4 cup rejuvelac

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4 1/4 lb. firm tofu

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1/4 cup oil

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1 Tbsp. black salt

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1 Tbsp. nutritional yeast

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1 Tbsp. garam masala

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1 1/2 tsp. turmeric

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12 Roma tomatoes

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As needed Olive oil for drizzling

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As needed Salt to taste

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6 Fresh California Avocados, peeled, seeded, quartered*

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1 cup pastry flour

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1/2 cup potato starch

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1/4 cup rice flour

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1/2 Tbsp. baking soda

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3/4 cup cold water

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As needed Vegetable oil for deep frying

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.