Savoury breakfast waffles {gluten-free, vegan, soy-free, dairy-free}

I was in Melbourne last week for work. The only thing getting me through said trip, was indulging in some amazing Melbourne food. First stop: Gingerboy for dinner. There, I had the mapo tofu with okra, water chestnut, heirloom tomatoes and pickled thai chili, as well as the stir fried bamboo and fungus with hor fun noodles and korean black bean dressing. To top it off, I also ordered the coconut creamed rice. Of course, it was delicious and of course, I ordered too much food, but when in Rome…

When breakfast came around, I headed to Higher Ground and ordered the kale and cauliflower salad. To say it was delicious was an understatement. I wanted more. The only fault in the dish was the lack of carbs.

A week on, and I’m still thinking about how that cafe dish eclipsed a night of pure Asian delight (at Gingerboy). Because it’s unlikely I’ll be going down to Melbourne again anytime soon (and who knows if that means another visit to Higher Ground… I’ve heard weekend queues are long), I decided to recreate some of the flavours atop some savoury breakfast waffles. Hello carbs, hello happiness!

Kale_Mary_savoury_waffles

Savoury breakfast waffles {gluten-free, vegan, soy-free, dairy-free}
Serves 4

For the waffles
2 cups chickpea flour
2 cups water
1 tbsp extra virgin olive oil
Small bunch of chives, finely chopped
Pinch of salt

For the toppings
1/2 head cauliflower, cut into small pieces
5 kale leaves, roughly chopped
1 punnet cherry tomatoes
Pinch of salt
1/4 cup pumpkin seeds
1/2 avocado, skin removed and sliced
2 cups hummus (hold the sumac and add 2 tbsp chickpea miso powder)

Add all waffle ingredients into a large bowl and whisk until combined. Let stand at least 10 minutes.

Heat your waffle iron and add a little coconut oil to the pan (this helps prevent the batter from sticking). Pour a ladle of batter into the iron and close it for five minutes. Repeat for remaining batter.

While the waffles are cooking, heat a small amount of olive oil in a cast iron pan and add cauliflower, kale and whole cherry tomatoes. Keep it on a medium heat for around 15-20 minutes, stirring occasionally. Remove from heat and transfer contents into a heatproof bowl.

Add pumpkin seeds to the same cast iron pan and toast over a low-to-medium heat. Once browned, remove from heat.

To assemble, place two waffles and a couple of large dessert spoons of hummus on a plate. Top with kale, cauliflower and tomatoes, as well as avocado and pumpkin seeds.

 

Advertisements

The best Buddha bowl | Chickpea scramble breakfast bowl

I only started making chickpea scramble recently. I’m all for a good tofu scramble but lately I’ve been trying to cut down on my soy intake. Not that my intake is particularly high, just because I think tofu is an ‘easy’ option for a vegan – suddenly, you have had a lot of it over a week without even realising it.

When I first made this chickpea scramble, it was good, but something was missing. It needed something fresh, but fresh herbs and lemon juice weren’t the answer. Sure, it made it better, but it was still lacking. Then I picked up some lovely fresh pomegranates at a great little greengrocer in the lower Blue Mountains of Sydney.

Pomegranates were the answer indeed. And, while I’ve called this a breakfast bowl, it’s also a lunch bowl, and even an any-time-of-the-day bowl – also known as a Buddha bowl.

Pomegranate rChickpea bowl 2 rChickpea bowl r

Chickpea scramble breakfast bowl
Serves 2

3 tbsp aquafaba
1 can chickpeas
1/4 tsp ground turmeric
1 tsp ground cumin
1/2 tsp sweet smoked paprika
3 tbsp nutritional yeast
Salt and pepper, to taste
2 spring onions, roughly cut
4 garlic cloves, minced
1/4 lemon, juiced
2 cups baby spinach, roughly sliced
Seeds from 1 fresh pomegranate
1 small sweet potato, roughly chopped and roasted, to serve
1/2 avocado sprinkled with black and white sesame seeds, to serve
1/4 head leftover cooked cauliflower, to serve

Add aquafaba, chickpeas, turmeric, cumin, paprika, nutritional yeast, and salt and pepper to a bowl and mash until only a small amount of chickpeas are still whole.

Heat some oil in a saute pan over a medium heat. Add spring onions and garlic cloves and cook until browning and fragrant. Add the chickpea mix and lemon juice, and let cook for 2 minutes.

Add the spinach and mix through. Cook for a further 5-8 minutes, until spinach has wilted.

Divide the chickpea mix into two bowls and add the pomegranate seeds. Add the leftover cauliflower, sweet potato and avocado, and serve.

Gluten-free vegan + soy-free French toast

This weekend I’m babysitting the most beautiful Great Dane puppy. It’s strange to think of him as a puppy because at just four months old he is the size of a full-grown dog. He’s also deaf, but he is perfect, just the way he is. So far, he loves following me around the house. And, he loves the couch even though he’s not allowed on the couch. But, it’s hard to say no when all he wants to do is be close to you … especially when he looks as cute as he does.

I’ve been meaning to share my French toast recipe with you for months and thought that now might be the perfect time with Bastille Day approaching. I came up with the perfect recipe by accident, too. I had been testing ingredients that could replace miso paste in recipes and after having some luck with tahini, I started thinking of where else tahini could be used as an ingredient or a binding agent. Voilà – as the French say – the best gluten-free vegan and soy-free French toast was born.

French toast flatlay rFrench toast making rFrench toast served close rFrench toast served r

Gluten-free vegan + soy-free French toast
Serves 4-6

3 tbsp brown rice flour
2 tbsp tahini
1 tbsp maple syrup
1 tsp vanilla extract
Pinch turmeric powder
3/4 cup filtered water
Coconut oil, for pan frying
As many slices of your favourite gluten-free vegan bread
Maple syrup, to serve
Tahini, to serve

In a shallow dish mix brown rice flour with tahini, maple syrup, vanilla, turmeric and water until combined.

Add slices of bread and allow them to sit for a few minutes to absorb the liquid before turning the slices over to allow the other side to soak.

Heat coconut oil in a pan and add the soaked bread to your pan. Do this in batches to avoid overcrowding in the pan. Cook over a medium heat for 2-3 minutes then flip and cook a further 2 minutes.

Serve with maple syrup and tahini.

Vegan quiche

I’ve been using chickpea flour ever since I discovered socca – a crispy flatbread. It gets crispy on the edges and retains moisture inside – with it sometimes having a scrambled egg-like consistency. I knew it would soon become the base of my quiche recipe.

Growing up, my mum’s quiche was the only one I would eat. It had flaky pastry but the vegetables were the real hero. Oh, and those little bits of bacon. Bacon has always been my achilles’ heel. I toyed with the idea of adding coconut bacon but things were starting to get complicated. I had to let the vegetables shine, just like mum’s.

Quiche ingredients rQuiche before cooked rQuiche cooked r

Vegan quiche
Serves 6-8

1 leek, cut down the middle then sliced
1 zucchini, cut down the middle then sliced
1 head broccoli, broken down into pieces
3 spring onions, cut into 2cm pieces
10 cherry tomatoes, halved
2 roma tomatoes, thinly sliced
2 cups chickpea flour
2 1/4 cups water
2 tbsp olive oil
Pinch of salt and pepper

Preheat the oven to 220 degrees C.

Gently cook the leek, zucchini, broccoli and spring onions until soft. While cooking, whisk chickpea flour with water, olive oil and salt and pepper.

Add the vegetables to the tart dish and add the cherry tomatoes. Evenly pour the chickpea flour mix over the top and then place the sliced roma tomatoes on top.

Cook in the oven for 25-30 mins. Let cool 10 mins before slicing. Serve.

Vegan shakshuka (gluten-free, soy-free)

I never got to try shakshuka before I became vegan. It only really popped up on my radar in the last five or so years. I got to work on veganising it because I felt like I was really missing out. The only problem? What to do about the egg component.

I was just going to use avocado to replace the egg but it’s just not the same. On my third attempt at this dish, it came to me – I make these great savoury crepes from chickpea flour and they sometimes have an egg-like texture. What if I used that for the ‘egg white’, and nutritional yeast, olive oil and turmeric for the ‘yolk’? The first go was too bitter from the turmeric, the second go was better – but I added the ‘yolk’ too soon and it sunk into the ‘white’. Then, I cracked it (pun intended). The trick was to let the ‘white’ cook for almost a minute before adding the ‘yolk’.

It’s the closest I’ve come to a vegan fried egg, and I think it’s the closest I am ever going to get without having to add tofu. It’s easy, soy-free and chickpea flour has a good amount of protein, which always helps a vegan out. I still can’t believe I did it, and I’m sharing it with you with a huge smile on my face.

2 VS-ingredients-r4 Vegan-egg-r3 VS-progress-r5 VS-finished-close-up-r1 VS-HERO-r

Vegan shakshuka
Serves 2

1 brown onion, chopped
2 tbsp tomato paste
1 tbsp garlic powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp powdered vegetable stock
1 tsp dried thyme
1 tsp garlic granules
1/2 tsp chilli powder
1/4 tsp smoked sweet paprika
1/4 tsp turmeric powder
1/4 tsp cinnamon powder
Pinch salt and pepper
8 tomatoes, diced
1/4 cup water
3 sheets lasagna pasta, broken into small pieces
1 tbsp coconut sugar *optional
Pinch sumac, to serve
Pinch nutritional yeast, to serve
Pinch white sesame seeds, to serve
Pinch black sesame seeds, to serve
Avocado, to serve
2 fried ‘eggs’, to serve (see note)

Saute brown onion in coconut oil over a medium heat. Once starting to brown and caramelise, add the tomato paste and mix into the onion for one minute. Add the spices and stir until fragrant.

Add the tomatoes and water and mix until even then add broken lasagna sheets. Let cook fifteen minutes until reduced slightly. Gently loosen the ingredients in the pan while cooking to avoid it catching on the bottom but try not to mix the pasta into itself as it may stick. If it gets too dry, add a couple of tablespoons of water then add coconut sugar – if using – towards the end.

Serve into a bowl topped with two fried ‘eggs’, avocado, sumac, nutritional yeast, and black and white sesame seeds.

NOTE: Whisk 1/4 cup chickpea flour with 1/4 cup water, 1 tbsp olive oil and a pinch of salt. Pour half into a hot nonstick pan with coconut oil and let cook for 1 minute. Mix 2 tbsp nutritional yeast in a small bowl with a pinch of salt, 2 tsp olive oil, 4 tsp water and a pinch of turmeric, then carefully spoon half of it into the centre of the chickpea batter that is cooking. Let cook a minute longer then carefully transfer it to a plate. Repeat with remaining batter and ‘yolk’ and serve.

Gluten-free vegan breakfast bake

Breakfast without gluten, dairy, eggs or meat just isn’t the same. The first meal of the day was once my favourite of all: eggs, bacon, english muffins, sausages, hash browns … I could go on but I probably shouldn’t. This is a safe place after all.

Enter my delicious gluten-free vegan breakfast bake, born when I was tired of smashed avo on GF toast (jokes! Like I would tire of that. More like I ran out of GF bread), wasn’t in the mood for pancakes (more on that later) and hungry for a meal that heroed the hash brown but was more nutritionally sound than a bowl of hash browns (not judging, I’ve done it, too). The other prerequisite? I didn’t want to stand in the kitchen for hours.

What makes it so good? Well, the golden hash browns for one, but I also think there’s something about Notzarella (vegan mozzarella) that gives this dish what it needs. It delivers a saltiness that can’t be replicated by adding salt during prep. Maybe I’m too far gone in this diet to remember what real cheese is like. I’m sure you could use real cheese and it would work just fine. Probably better, in fact. But if you can’t eat real cheese, don’t be to afraid of vegan versions, especially not this one. I’ve been there, and I’m here to tell you that life is a little better with Notzarella.

2-breakfast-bake-progress-r3-breakfast-bake-progress-3-r4-breakfast-bake-progress-4-r5-breakfast-bake-2-r6-breakfast-bake-serving-r7-breakfast-bake-r-hero-copy

Gluten-free vegan breakfast bake
Serves 6-8

1/2 cup chickpea flour
1/2 cup lukewarm water
Pinch salt and pepper
1 tbsp olive oil
2 tbsp tomato paste
1/3 cup water
1 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
2 cups black beans
1 packed cup baby spinach
4 tomatoes, quartered
1 small red onion, finely chopped
1/2 red capsicum, finely chopped
10 hash browns (or more!)*
1/2 cup shredded Notzarella
1/2 avocado flesh, to serve
Pinch sumac, to serve

Preheat oven to 220 degrees C.

Whisk chickpea flour, lukewarm water, salt and pepper and olive oil in a small bowl and set aside.

Mix tomato paste with water, dried oregano, thyme and garlic in a large bowl then add black beans, baby spinach, tomato quarters, red onion and capsicum, stirring through until all combined.

Pour contents of bowl into a stainless steel baking dish then pour the chickpea flour batter over evenly. This adds a bit of extra protein and helps further bind the bake.

Place your hash browns on top and push them into the bake a little, then sprinkle Notzarella over everything.

Cook in the oven for 30 mins. Let cool slightly before slicing and serving with avocado and a pinch of sumac.

* Not sure how to make hash browns? Boil 4-5 medium to large sized potatoes until soft all the way through. Let them cook slightly and mash them in a large mixing bowl. Then add salt, pepper, dried thyme and 1 tbsp gf all purpose flour. Mix and mould into shape then deep fry.