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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Gluten-free vegan basics | Best-ever guacamole and hummus

Know anyone who doesn’t like guacamole? Didn’t think so. What about hummus? Yep, didn’t think so either. They are the king and queen of dip land.

Both being extremely fast and easy to make, it’s no wonder people buy pre-made tubs from the shops. But, last week I needed avocado for Mexican night and, with no ripe avocados at home, I had no choice but to look at alternatives, and that meant a visit to the dip section of my local supermarket. I was in despair, almost all of the options contained cream cheese or yoghurt. The whole point of guacamole is the fact that it is an avocado-based dip, not a dairy-based dip. In fact, it shouldn’t even contain dairy. Anyway, I digress. Did you know the easiest way to make guac is on a flat plate and mixed with a fork? Neither did I until recently and let me tell you, it levelled-up my guac game. Not too lumpy, and not too smooth. The guac was just right.

Now, are you ready to find out the secret to great hummus? I’m a big fan of sumac and am constantly thinking of all the things I can do with it. One day I sprinkled it on top of hummus and from then on, we all lived happily ever after.

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Guacamole

2 avocadoes
6 baby tomatoes
1 lime, juiced
1/2 red onion, finely sliced
Pinch of salt

Add all the ingredients to a large flat plate and mash it together with a fork until combined. Adjust ingredients to taste, otherwise refrigerate until ready to eat.

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Hummus

2 cans chickpeas, drained
1/3 C olive oil
1 1/2 lemon, juiced
1 tbsp tahini
Pinch of garlic powder
Pinch of salt
Sumac and olive oil, to serve

Blend all ingredients on high until smooth. You may need to scrape down the sides of the bowl one or two times.

Adjust ingredients to taste blend for a few seconds longer if necessary and plate. Drizzle with olive oil and pinch of sumac.