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
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.