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.

 

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Chickpea and kale soup {gluten-free, vegan, soy-free, dairy-free}

So, it turns out I needed a holiday more than I realised. The good news is that I’m back.

One of my not-new-year resolutions (I don’t set new year’s resolutions) is to slow things down. Part of that means setting more realistic goals for myself. That means, I’m going to blog on my own terms rather than religiously every Sunday. I want to make sure I don’t lose the love, because for a while there, I did lose the love.

In the spirit of new beginnings, this chickpea and kale soup is the perfect way to kick start the year (AKA January, the Monday of the year). It has a surprising ingredient of rooibos tea, which has anti-inflammatory properties, has anti-aging powers, and is rich in calcium. I’ve used the tea as a face toner (true story!) and I immediately noticed a reduction in inflammation around spots and patches. I highly recommend rooibos tea for anyone suffering from inflammation in the body.

Speaking of things I love… I have discovered soy-free miso paste made from chickpeas and it has changed my life. I have been adding it to everything, like this soup. It can be very easy to consume a lot of soy products when you are living as a vegan, and I think it’s important to watch your consumption, and enjoy it in moderation.

Chickpea and kale soup

Chickpea and kale soup {gluten-free, vegan, soy-free, dairy-free}
Serves 4

1 brown onion, finely chopped
1 garlic clove, roughly chopped
2 celery sticks, finely chopped
1 tsp cumin powder
1/2 tsp sweet smoked paprika
1 tbsp white miso powder (I use Meru Miso)
1 tin chickpeas, drained and rinsed
2 cups vegetable stock
2 cups rooibos tea
1 bay leaf
6 tuscan kale leaves, finely chopped
salt and pepper, to taste
Juice of 1/2 lemon
1 tsp lemon zest
1 tsp olive oil, to serve
1 tsp nutritional yeast flakes, to serve

Heat some oil in a saucepan and add brown onion. Cook 3-4 minutes until starting to brown. Add garlic and cook a further 2 minutes before adding the chopped celery.

Once celery softens and becomes fragrant, add cumin, paprika and white miso, and stir to combine.

Add chickpeas, stock, tea and bay leaf. Bring to the boil then simmer for around 10-15 minutes.

Next, add the kale, salt and pepper, lemon juice and zest and simmer for a further 5 minutes. Adjust seasonings to taste.

Serve in bowls and drizzle with a light olive oil and some nutritional yeast flakes.

Hidden vegetable ragù {vegan, kid friendly}

I know it looks like I’m a bit obsessed with Asian food, especially with the last few recipes I’ve posted. Truth be told, I am obsessed with Asian food. I love the flavours and the freshness each meal delivers.

I grew up in a small town and my earliest memory of going out for dinner was to an Asian restaurant. Maybe that’s what spurred my love for Asian cuisine.

Enter this delicious recipe for vegan ragù. In addition to being Italian, it contains eggplant and mushrooms – two things I don’t cook with very often. The good news is that if you’re not a fan of these ingredients, you won’t even notice them in this meal. And if you can’t notice them, chances are little kidlets won’t be able to tell the difference either.

Hidden veg ragu

Hidden vegetable ragù {vegan, kid friendly}
Serves 4

1 medium eggplant
200g brown cup mushrooms, blitzed into fine pieces
1 brown onion, finely chopped
2 celery sticks, diced
2 carrots, diced
2 cups red wine
2 garlic cloves, minced
1/2 cup fresh parsley, finely chopped
4 sprigs fresh thyme
4 tbsp tomato paste
4 large tomatoes, roughly chopped
Salt, to taste
Polenta, to serve (see note)

Bake eggplant in the oven for 1 hour. Let cool slightly then remove skin and put flesh into a small bowl. Set aside.

Heat 1 tbsp olive oil in a cast iron pan. Add mushrooms and cook until fragrant and any juices released from the mushrooms have evaporated. Transfer mushroom pieces to a bowl and set aside.

Add a little olive oil to the pan you used for the mushrooms and add the onions. Cook over a medium heat until onions start to caramelise then add celery and carrot and cook until carrot starts to soften.

Add red wine to the pan and let cook for 5 minutes before adding the garlic, parsley and thyme. Once that has been mixed through, add the tomato paste and tomatoes. Season with salt.

Simmer for 15 minutes, stirring occasionally, until liquid has reduced and tomatoes have softened.

Serve with some freshly cooked polenta or enjoy it with pasta.

NOTE: Bring 3 cups of water to the boil. Add salt and 3/4 cup polenta. Stir continuously until polenta thickens then remove from heat. Add 1 tbsp olive oil and 1/4 cup nutritional yeast flakes.

The best vegan san choy bau {gluten-free}

I can finally see. I had LASIK last week and it truly was the best thing I’ve ever done. A few people told me I shouldn’t get it done, not because they had or had known someone who had a bad experience, but because “you suit glasses”, and “glasses are part of who you are”. It kinda shocked me a bit. Glasses are a medical device, but they shouldn’t define a person or be their identity.

So now, here I am. No more glasses, and with that, I can now open the oven and not have my glasses steam up, I can go swimming, I can exercise … properly. I was nervous in the lead up. In fact, that’s a bit of an understatement. This recipe for san choy bau was the best reward for those nerves. For a few minutes while eating this, I forgot about the procedure completely and all was right in the world.

You’ll love this san choy bau. It’s actually mushroom-free. I toyed with the idea of adding mushrooms for some meatiness but I’m not the biggest fan, and I really want to show you that there’s so much more to vegan meals than mushrooms.

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Gluten-free vegan san choy bau
Serves 3-4

250g organic non-GMO firm tofu
80g pine nuts
1 tbsp dry sherry
1 tbsp gluten-free soy sauce
1 tbsp rice wine vinegar
4 tbsp gluten-free hoisin sauce (Ayam makes a good one)
1 tsp sriracha (more if you can handle heat)
1 tsp arrowroot flour
1/2 red onion, diced
3 garlic cloves, minced
1 thumb-sized piece of ginger, diced
2 carrots, diced
2 zucchinis, diced
100g green beans, diced
Gem lettuce, to serve
Thai basil, to serve

Preheat the oven to 200 degrees C.

Cut the tofu into 6-8 even-sized pieces and bake in the oven for 20 minutes.

While tofu is in the oven, gently toast the pine nuts in a wide-based saucepan. Set aside.

Add dry sherry, soy sauce, rice wine vinegar, hoisin sauce and sriracha into a small bowl and whisk. Add arrowroot and mix until combined. Set aside.

Remove tofu from oven and let cool. Once cooled, use your hands to break up/crumble the tofu.

Heat some oil in a saucepan and add the onions. Saute for 10 minutes before adding the garlic and ginger. Once browned and fragrant, add carrot, zucchini and green beans and cook a further 5-8 minutes.

Add the tofu crumbles and pine nuts before adding the sauce ingredients to the pan. Cook until sauce thickens – approx. 5 minutes.

Serve in lettuce leaves with fresh Thai basil.