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For the fritters:
1/2 cup quinoa, or 1 cup cooked
4 medium avocados
1 medium lime
3 1/2 ounces kale
1 medium jalapeño
1 bunch fresh cilantro
Salt
Freshly ground black pepper
1 cup polenta
Coconut oil
For the vegan hollandaise:
5 ounces raw cashews
3 tablespoons hot water, plus more for soaking the cashews
1/2 teaspoon ground turmeric
Juice of 1 medium lime
1 tablespoon olive oil
Salt
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