When I’m serving brunch, I like to serve half a waffle per person, especially if I’m serving more food. If this is your entire brunch, though, you may want to double this recipe.
These waffles are great with many different toppings, including beans, guacamole, or spinach. Get creative and think of them like eggs Benny.
Per serving:
For basil sauce, in blender or food processor, blend basil, lemon juice, olive oil, cashews, garlic cloves, salt, and pepper until smooth. Set aside.
For waffles, in medium-sized bowl, combine chickpea flour, baking soda, and baking powder.
In small bowl, combine water, corn, and olive oil.
Add water mixture to dry ingredients and blend with whisk until incorporated. Let sit for 30 to 60 minutes to settle.
Heat waffle iron. Spray with nonstick spray. When ready, pour batter (about 1/2 cup/125 mL) onto waffle iron and cook according to waffle iron manufactureru2019s instructions. Remove.
Place 3 to 4 slices of tomato on top of waffle. Top with fried or poached egg. Drizzle 1 to 2 Tbsp (30 mL) of basil sauce on top of egg and tomatoes. Repeat for additional waffles, ensuring that waffle iron is repeatedly oiled before adding more batter to prevent sticking.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
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).