These cheddar waffles are also great with ripe sliced pears and maple syrup for breakfast.
1/4 cup (60 mL) quinoa flakes
1 cup (250 mL) whole wheat pastry flour
1/4 cup (60 mL) wheat germ
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
1 cup (250 mL) extra-sharp white cheddar cheese, coarsely grated
2 large free-range eggs, separated
1 cup (250 mL) low-fat buttermilk
1 Tbsp (15 mL) extra-virgin olive oil
1 leek, white part only, chopped and rinsed
2 garlic cloves, minced
1 bunch broccoli (about 1 lb/450 g), stems and florets chopped separately
4 cups (1 L) homemade or low-sodium vegetable stock
2 cups (500 mL) spinach, washed
Juice of 1/2 lemon
Salt and freshly ground black pepper, to taste
For waffles, preheat waffle iron according to manufacturer’s instructions.
In large bowl, whisk together quinoa flakes, flour, wheat germ, baking powder, baking soda, and cheese.
In medium bowl, whisk egg whites until stiff peaks form. Set aside.
In small bowl, whisk together egg yolks and buttermilk. Set aside.
Create a well in centre of dry ingredients. Gently pour buttermilk mixture into dry ingredient well. Draw dry ingredients into buttermilk mixture, stirring until just blended. Do not overmix, or waffles will be tough. Gently fold egg whites into batter and let rest for 5 minutes.
Cook waffles according to the waffle iron manufacturer’s instructions. Cooked waffles may be kept warm in a 225 F (110 C) oven or cooled on a wire rack. Wrapped tightly, waffles will keep in the refrigerator for 1 week or in the freezer for 1 month. Warm cooled waffles in a toaster.
For soup, heat olive oil in large pot over medium heat. Add leek, garlic, and broccoli stems, and cook, stirring often, until vegetables are soft, about 10 minutes. Add 3 cups (750 mL) vegetable stock, cover, and bring to a boil. Add broccoli florets. If there is not enough liquid to just cover broccoli, add remaining 1 cup (250 mL) vegetable stock. Reduce heat and simmer soup until florets are just tender, about 10 minutes.
Remove soup from heat and stir in spinach and lemon juice. Purée soup in batches in blender until smooth. Place soup back in pot, warm over medium heat, and season to taste with salt and freshly ground black pepper.
When ready to serve, cut across each waffle, making 4 rectangular “soldiers.” Ladle warm broccoli soup into serving bowls and serve waffle soldiers alongside.
Each serving contains:
352 calories; 19 g protein; 15 g total fat (7 g sat. fat, 0 g trans fat); 39 g carbohydrates; 9 g fibre; 447 mg sodium
Source: “Cheese Please,” alive #347, September 2011