Posts Tagged With: savoury

Vegan Month of Food, Day 12: Savoury Kale Waffle Sandwich

I really don’t like kale that much.

I know that pretty much revokes any right I’ll ever have to a vegan card, but it’s the truth. Still, as with nutritional yeast, I use the stuff anyway, because I know I should. (Granted, 5 years ago I thought spinach was disgusting and now it’s my favourite green…) So, we’ll see in another five years, I guess.

If it’s steamed or in a soup is the way I like kale mostly.

But best of all is when it’s blended up so I really hardly know it’s there.

Plus, it’s a good way for GooGoo and Lou Who to get greens, since Lou Who still can’t really chew them and GooGoo sometimes eats it, but usually only while she’s in the garden picking it.

The Green Waffle

The Green Waffle

So, here’s a savoury waffle, greened up with kale. This was inspired by Green Monster Bread from “Vegan Sandwiches Save the Day” as well as a waffle recipe from last year’s MoFo that I can’t find now, and also by a waffle from “Of These Ye May Freely Eat“.

Yes, the batter looks like pond scum.

Yes, the batter looks like pond scum.

A few notes:

*Soak lentils overnight, at least 8 hours. I think mine soaked around 14 hours, because I didn’t have time to get to them first thing in the morning.

*You want cold milk and water because it will give you a nice fluffy waffle requiring no leavening when beat well. I don’t really understand the science of it, but it does work.

*Cold water+loads of beating is the magic combo. Since there’s no gluten, you don’t need to worry about overbeating. Blend it at least a minute if not longer, to get lots of air into it.

Green Savoury Kale Wafflewich
2 c lentils, soaked at least overnight
3 c oats, divided
4 c unsweetened almond milk, cold
1/2 c cold water
2 c packed greens: kale and collards were what I used
1 tsp salt
2 cloves garlic
1 tsp onion powder
1 tsp cumin
1/4 tsp California chilli powder

First, get the waffle iron heating.

Fabulous green batter, green waffle, and green waffle iron.

Fabulous green batter, green waffle, and green waffle iron.

Put all ingredients except 1c oats and 1/2 c water into blender. Blend well. If your blender isn’t big enough, you can do it in batches, which is what I had to do.

Pour into a large bowl and fold in oats and 1/2 c water. I cooked them for about 10 minutes fairly high. Just keep an eye on it, since every waffle iron is different.

Ideas for serving:

  • Serve like beans on toast, with some nice savoury black beans on top
  • Use rice-bean combo to fill, maybe with some onions and bell peppers
  • Black bean burger with tomato, lettuce, and hummus
  • Cream cheeze, tomato, and cucumber

green2

What I have in the photo at the top is tomato, cucumber, yellow bell pepper, and Sabra spinach-artichoke hummus. And green beans on the side, because apparently today is green day.

This makes 4 12″ waffles, which means I can get 8 sandwiches out of it. They freeze well and are very filling. And the girls both liked them. Score!

sig

Advertisements
Categories: bread, breakfast, brunch, challenges, freezer meals, gluten-free, lunch, nut-free, oil-free, recipes, snacks, soy-free, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , , , , , , , , , , , | 2 Comments

Vegan Month of Food, Day 9: Cabbage Soup and Dumplings Casserole

So, I really, really, REALLY like Isa’s Chickpea Rice Soup with Cabbage. It’s one of my favourite soups. It’s warm, comforting, simple, and delicious.

I also really like the recipe for Savoury Seitan Pie that I did for last year’s MoFo.

So, this recipe is what happens when you combine the best of both Isa’s soup and my savoury pie. It’s like a potpie on steroids. So filling. So homey.

cabbagepie2

Spray a 13×9 pan and heat oven to 450.

In a soup pot, mix together:
1 c chopped red onion
3 cloves minced garlic
1/2 tsp dry thyme powder
1 tsp salt
1 c cooked rice
1 1/2 c sliced carrots
1/2 lb shredded cabbage (roughly)
3 c garbanzo beans, cooked or from a can
2 T fresh dill
1 1/4 c white sauce
1 T nutritional yeast

Leave on low heat, covered, to heat through while you prepare the biscuits.

This is the filling waiting for the biscuits to go on. Mmmm.

This is the filling waiting for the biscuits to go on. Mmmm.

Biscuit topping:
2/3 c vegan margarine
2 c whole wheat flour
1 1/2 c white flour
2 T baking powder
1 tsp salt
1 tsp dried dill
1/2 tsp dried thyme
2 c non-dairy milk, preferably unsweetened

Combine flours, baking powder, salt, and herbs. Cut in margarine until mixture resembles fine crumbs. Stir in milk just until soft dough forms. It will be sticky.

Pour warmed cabbage soup mixture into 13×9 pan, and then drop biscuit dough in blobs over the top, spreading to cover. It’s okay if it doesn’t completely cover the cabbage mixture.

Bake at 450 for 15-20 minutes.

Bonus picture of GooGoo raiding the bread bag while our lunch cools a bit on the table.

Bonus picture of GooGoo raiding the bread bag while our lunch cools a bit on the table.

sig

Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , , , , , , , , | Leave a comment

Blog at WordPress.com.

Sam's War Room

Historical and Political Musings

Pitch Wars

The Official Site of #PitchWars & #PitMad Contests

Eva Reads Books

gloriously daft, full of bookish nonsense

In the Soup Together

A "Black Dove White Raven" Fansite

declare the causes

i will tell the world

Creative Wending

cooking, crochet, and a few things inbetween

The World of YA

a podcast by and for YA readers

the taste space

steam, bake, boil, shake!

Too Cheap for Pine Nuts

Plant-Based Food and Other Stories

veganinbrighton

This WordPress.com site is the bee's knees

Storyfied Blog

we're all just stories in the end