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
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.