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.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased. Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.
Bet you’ve never considered making breakfast or Sunday brunch on the grill. Consider cooking your egg-soaked bread over flames as a way to coax even more flavour out of brag-worthy French toast. You can also use slices of brioche bread and whatever fruit happens to be in season. Of course, nobody could fault you for topping it all off with a drizzle of maple syrup. If you want it dairy free, you can use dairy alternatives such as oat milk and coconut yogurt. Not so fresh Somewhat stale bread is key to great French toast. You want it to be 2 to 3 days old. What if your bread isn’t aged enough? You can speed up the process by slicing bread and then placing it on a pan in 350 F (180 C) oven for about 10 minutes, or until it firms up. Make sure it’s sliced nice and thick to prevent the egg mixture-to-bread ratio being too heavy in favour of egg, resulting in soggy French toast.