Who says waffles are just for breakfast and must be draped in maple syrup? Adorned with herby tomatoes and oozy eggs, these green waffle stacks are worthy of the fanciest of bistros. Instead of fried eggs, the waffles can also be topped with poached ones. Don’t forget to place the hot sauce on the table. The waffle batter can be prepared up to two days in advance and chilled.
Made by grinding up dried chickpeas, garbanzo flour is one of the most nutrient-dense gluten-free options on the market. Not overpoweringly beany, garbanzo flour has a subtle sweetness that works well in an array of desserts or savoury dishes.
In skillet over medium, heat 1 Tbsp (15 mL) oil. Add shallots and salt; heat until shallots have turned golden, about 2 minutes. Add wine, tomatoes, thyme, and 1/4 tsp (1 mL) black pepper to pan and simmer for 3 minutes, or until liquid is reduced by about half. Cover to keep warm.
In blender container, place milk, 1 egg, 1 Tbsp (15 mL) oil, 2 cups (500 mL) spinach, Parmesan, cider vinegar, lemon zest, and 1/4 tsp (1 mL) black pepper, and blend until smooth. Blend in chickpea flour and baking powder. Let batter rest for 10 minutes.
Grease a waffle iron and heat according to manufactureru2019s instructions. Ladle in about 1/3 cup (80 mL) batter for each waffle and cook until batter has set, about 4 minutes. Keep waffles warm in 200 F (93 C) oven while you prepare remaining batter.
To prepare eggs, in small skillet over medium-low, heat 1 tsp (5 mL) oil. Carefully crack an egg into skillet. For sunny-side up, cook until white is set and outer edges start to curl up. If you prefer over-easy, flip egg and cook an additional 30 seconds. Repeat with remaining 3 eggs.
To serve, place waffles on serving plates and top with remaining spinach, tomato mixture, smoked fish (if using), and egg. Season with freshly cracked pepper.
This recipe is part of the The Green Party collection.
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth. Quick shred If you have a kitchen mixer with a paddle attachment, you can use it to quickly and easily shred chicken for taco lettuce wraps. After chicken has rested, add it to the bowl of a stand mixer with a paddle attachment. Reserve any pan juices that may have accumulated in the baking dish. Turn mixer on to a low-to-medium speed and process the chicken for 30 seconds to 1 minute, so that chicken is just separated, being careful not to overprocess. Add in cooking juices and mix through with spoon. To shred chicken by hand, use two forks to gently pull meat apart before combining with pan juices.
This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fibre. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish. Epazote (Eh-pah-zo-tay) Epazote has a history of use as a medicinal herb throughout Latin America and is a frequent ingredient in bean dishes because of its antiflatulent properties as well as its pleasant aromatic taste. Its flavour has no direct comparison but is reminiscent of oregano, tarragon, or licorice. There is a pungency to the scent, which some have described as having notes of kerosene, but it imparts a pleasing, earthy, and herbal quality to dishes. Dried epazote added to beans can help reduce their gas-causing properties. Epazote contains saponins, which can be toxic in copious quantities, so sparing use is recommended. Look out for it at specialty culinary stores. If you can’t find it, try cilantro, fennel, or oregano.
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.