It always takes me a few weeks to fully embrace the fact that it’s fall and I *should* do fall things or cook fall things. These waffles were my jump into fall. I LOVE waffles and pumpkin so these are a total win, plus they’re gluten free and full of different grains. SO gather your favorite waffle toppings and get ready. Save the REAL maple syrup for me please (I’m a total syrup snob!).
- 1/4c brown rice flour
- 3/4c white rice flour
- 1/4c chickpea flour
- 1/8c PLUS 2 tbsp sorghum flour
- 1/4c tapioca starch
- 2 tbsp baking powder
- 1/2 tsp xanthan gum
- 1 tsp cinnamon
- 1 1/4c almond milk (or other plant based milk)
- 1/2 c pureed pumpkin
- 1 tsp vanilla
- 1/4c plus 6 tsp water
- 2 tbsp canola oil
- 1/8c maple syrup
- Turn on belgian waffle maker to medium-high, let heat up for a few minutes. Heat oven to 200 degrees and put a baking sheet in it to keep waffles warm. Whisk wet ingredients in a bowl. Mix dry ingredients in another bowl and add to wet ingredients. Mix well. When waffle maker is hot, spray it with baking spray and put about 1/4c plus 1/8c (or less depending on the size of your waffle maker) and close. Let cook for 4-5 minutes then check. Slowly try to open it, if it opens easily it should be done....if it can't open, let it cook for a few more minutes. Once done, put waffle in oven to keep warm. Repeat. These can be frozen for a few weeks too!
Have I mentioned how much I love breakfast food?
I LOVE it. I think I might have already said this, but I can say it again. I love making a huge brunch on Sundays. It’s really fun once in awhile to create a big and amazing brunch with a main dish, side dishes, and sometimes dessert. I really go all out. This recipe is one of those special ones. It’s pretty time consuming because it takes awhile to cook, but I promise it’s really worth the effort. It also requires a lot of patience waiting for the omelette to cook before you close it. But patience my young Padawan, all will be revealed at the end. (If you don’t get this please watch Star Wars)
A couple of notes: let the pan heat up for about 5 minutes before cooking the first omelette; the first omelette is always ugly; wear some protective clothing because the pan gets incredibly hot and by the 3rd one the oil splatters; this takes a lot of oil to avoid sticking so there’s a good amount of fat. This pairs really well with something easy like roasted potatoes or toast.
Here’s the lowdown and basic procedure kids (scroll down to the recipe for more precise instructions):
Put everything into the food processor, except the oil, like this…
It should look like this all processed with no chunks.
I use a normal sized ice cream scoop (about 1/4c size) to put the batter into the hot, oiled pan. Use two scoops or 1/2c of batter, but keep in mind you should get 4 servings out of this recipe. Spread the batter out slowly into a circle like this.
Let it cook for awhile. It’s very similar to cooking a pancake…when the top looks a bit cooked/dry add the cheese and fillings to one side and cover to melt the cheese. Once it starts looking more brown on the edges, take a spatula and scrape underneath it slowly to loosen it from the pan, then flip the one side over to close. Cover again and cook until done.
Once it’s done, it should slide out of the pan. Keep warm in the oven on a cookie sheet. Then eat!
- 1 container (15 oz) extra firm tofu, cut or torn into large chunks
- 1/2 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 3/4 almond milk or milk of choice
- 4 tbsp nutritional yeast
- 1 tsp tahini
- 2 tbsp flour-wheat or chickpea
- 1/4 tsp black pepper
- 1/4 tsp black salt
- Daiya vegan cheese
- veggies of choice, chopped and precooked or raw
- olive oil for cooking
- Put 1 tbsp of oil into frying pan and start heating over medium high heat.
- Pre-heat the oven to 250 degrees and put a cooking sheet inside for the omelettes to come.
- Combine all ingredients, except oil, into food processor and process until smooth.
- Scoop about 1/2c of batter into hot frying pan and spread out into a circle, about 6-7 inches wide but not too thin. You want it to be hearty so it will cook well and be able to fold, so about pancake thickness here.
- Let it cook for about 8 minutes or until the outside starts browning and the top starts drying out.
- Add the cheese and fillings to one side of the omelette and cover. Cook for about 4 more minutes. Take a spatula and slowly/softly scrape underneath the omelette to make sure it isn't sticking. If it starts breaking a little, it needs to cook for a bit more before you scrape it. Once you can scrape it easily, flip the top part over the toppings to close. Cover and cook for another 3 minutes to melt the cheese. Slide it out of pan and onto the cookie sheet in the oven. DON'T forget to use an oven mitt!
- Repeat process until all batter is gone. Be sure to use olive oil before every single omelette to prevent sticking.
- You should turn the heat down to medium after the 2nd omelette and you may need to use a pot cover as a shield from the splattering oil. Trust me, it hurts.
- Remember the first one is always weird looking so don't be discouraged.
- Sometimes it takes a few times to get it right.
- Sriracha and hot sauce are your friends.
- Each omelette may take a little less time to cook as the pan heats up.
- Protect yourself from the hot oil! You may need to slide the pan off the hot burner to put more batter in and then put it back on the heat after you spread it out. XOXO
I love breakfast or brunch…honestly I just love breakfast foods. I could eat them any time of the day. One of my absolute favorites, which is also one of the easiest, is tofu scramble. There’s just something about sizzling hot tofu with veggies and seasonings paired with buttery toast or roasted potatoes that makes me feel all warm and fuzzy inside. It’s the perfect weekend brunch and goes well with a movie or netflix. Make it for yourself, or your family, or that hot brunch date you’ve been wanting to have.
This is no plain jane tofu scramble, which sometimes really hit the spot. This one is full of herbs like oregano and fresh basil. It’s a nice twist on a classic. Sometimes we all need a twist. XOXO
- 1 block extra firm tofu, pressed and crumbled
- 1/2c red onion, diced
- 1/2c button or portobello mushrooms, diced
- 3 garlic cloves, minced
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 1/4-1/2 tsp black salt
- 1tbsp ground oregano
- 1 tsp turmeric
- 1 c fresh basil, chopped
- 1/2 c cherry tomatoes, chopped
- 1 c kale, chopped
- 1/4 c nutritional yeast
- 1/4-1/2 c water
- 1 tbsp olive oil (or less)
- Heat oil in pan on medium to high heat. Add onions and mushrooms, cook until onions are translucent. Add garlic and saute until fragrant, about 1 minute. Add crumbled tofu to pan and stir well. Next, add all spices/herbs (including fresh basil, but excluding the yeast) and cook for about 5 minutes, stirring frequently or until tofu is starting to brown. Add the chopped tomatoes and kale, stir very well. Then add the nutritional yeast and enough water to almost cover the scramble. Stir it very well and turn the heat down to medium to let it simmer. You want to just cook off the liquid so stir it once in awhile until the liquid is gone but the scramble is still slightly moist. This prevents it drying out and makes it slightly saucy. Once the liquid is gone it is done! Enjoy!
- You can use a tofu press to get the liquid out of the tofu or just hold the cake in your hands and press without squishing it. It's not a big deal if it still has some moisture.