Serves 4 to 6
Looking for an easy meal? Waffles lend themselves as a base for every meal of the day. Breakfast? Dessert? Lunch? Even dinner. In our version, we’ve covered breakfast, lunch, and dessert, serving this recipe with dried fruit compote. But there are also savoury toppings and more ideas to dress up a waffle. Make a big batch and freeze; they’re easy to heat up for any meal.
In medium-sized saucepan, place dried fruit, orange zest, water, orange juice, maple syrup, and cinnamon stick. Tie star anise and peppercorns in small muslin bag and add to saucepan. Bring everything to a gentle boil. Reduce heat; cover, with lid ajar; and simmer for about an hour, or until flavours have amalgamated. Add a little more water if needed. Remove from heat and set aside to cool. Remove cinnamon stick and muslin bag with other spices. Place compote in container and once cooled, cover and refrigerate. It can be refrigerated for up to 2 weeks.
In small bowl, combine flax meal and 1/4 cup (60mL) of water. After 5 minutes, add milk and lemon juice. Set aside for 3 minutes. Then whisk in oil and sugar.
In large bowl, combine flours, baking powder, and sea salt. Stir to blend. Then slowly stir in liquid ingredients and whisk until blended into a smooth batter. Set aside to rest and thicken for several minutes.
Line cookie sheet with parchment paper and set aside. Heat waffle iron and brush with oil. Pour in enough batter to fill the heated waffle maker and cook according to waffle maker instructions. Turn waffle out onto lined cookie sheet. Repeat with batter, brushing waffle iron with oil as needed. Layer cooked waffles between sheets of parchment as they are done.
To serve, place a waffle or two on serving plate. Spoon Spiced Compote overtop and dollop with coconut yogurt, if you wish. Garnish as desired.
Alternatively, cool waffles completely. Then store in an airtight container, with sheets of parchment in between, and freeze. To serve, simply place waffles on baking sheet in 350 F (180 C) oven for 8 to 10 minutes until piping hot and slightly crisped.
TIP! To serve savoury waffles for supper, eliminate sugar or syrup from the batter. Top waffles with vegan cream cheese, sliced cherry tomatoes, and seasonings. Another option: hummus and shaved cucumber and tomatoes. Dot with capers. Drizzle with a fruity extra-virgin olive oil. Yummy!
This recipe is part of the 2020 Pantry Essentials collection.
Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.
Citrusy and slightly sour sumac and a touch of maple syrup enliven pickled onions in a perfect complement to this salad. Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road. This salad is sure to be a favourite for picnics, backyard potlucks, or road trip lunch stops. Dressing for dinner This salad stands up well, even while dressed, for up to 4 hours. (Truth be told, I’ve often happily eaten it the next day.) In fact, time helps kale to soften up and become even more delicious. If you’re travelling for a longer period, make the pickled onion dressing as described above: let it stand for about 20 minutes, and then add all the oil and pack it into a separate container so you can finish the salad when you arrive at your destination. The pickled onions are also great with steaks or chicken.
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.