It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
I tried to make this dish a few months ago when the morel mushrooms juuuust started popping up at farmers markets, and right after I made the batter, and put the first waffle in, my waffle maker died.
I tried the waffle solo and it was AMAZING, so I knew I'd need to get a replacement and try round two.
This is a great alternative for breakfast if you're not into sweets (I'm always looking for new things to use the waffle maker for, so if you have tips, hit me up!). If you don't have one of the herbs on hand, you can get away with using dried, or just using more of one of the other ones.
Make Your Meal Even Healthier Tip:
This is vegan, so there are some great replacement for what you'd usually put in waffles (eggs, milk, etc) and because it's savoury, it doesn't have sugar.
If morel mushrooms aren't in season, pick ones that you can find at the time, as any should really do.
Click through for recipe!...
Makes ~4 Waffles (Serves 2 - 4 people)
INGREDIENTS:
WAFFLES:
- 2 tbsp ground flax
- 5 tbsp water (room temp)
- 1.5 cups of non-dairy milk
- 1 tbsp of apple cider vinegar
- 1.5 cups of flour (whole wheat)
- 1/2 tsp salt
- 1 tbsp baking powder
- 5 tbsp melted vegan butter
- 2 tsp chopped fresh tarragon
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh parsley
- 2 tsp chopped fresh chives
- 2 tsp chopped fresh basil
MUSHROOMS:
- 1 tbsp butter
- 1 small shallot or onion, chopped
- approx. 1 cup and a half of mushrooms (I used morels)
- 1/4 cup dry white wine
- 1 can of coconut milk (do not shake, you want the solid thick part at the top!)
- 1/2 tsp lemon zest
- 1 tbsp parsley
- salt and pepper
INSTRUCTIONS:
Make your flax egg by whisking together the flax and the water and letting sit for at least 5 minutes.
In a medium sized bowl, add the apple cider vinegar to the non-dairy milk to create a vegan buttermilk. And let that sit for at least 5 minutes (it will get chunky-ish, that is what you want).
Preheat your waffle iron.
In a large bowl add the flour, baking powder, salt and the fresh herbs (tarragon, thyme, parsley, chives, and basil) (reserve a bit of the mixture for garnish), and stir to combine.
Whisk the melted butter into the 'buttermilk' mixture, add it slowly and whisk constantly. Then add in the flax egg mixture.
Add the wet ingredients to the dry ones, and fold them in, being careful not to over mix.
You can make the waffles while you're making the mushroom mixture, and keep the waffles warm by placing them on a plate or pan in the oven on the lowest temp.
Make the waffles in the iron according to the instructions on your machine. Each should take 3mins or so. I preferred my crispier for this recipe so I left them in a little longer.
In a frying pan, head the 1 tbsp of butter until melted, then add the chopped shallot or onion and stir, cooking for a few minutes.
Next, add the mushrooms, cooking for a few minutes (5-ish) and adding some salt and pepper - until they have softened.
Add the wine and cook for another minute, and then add the coconut milk (solid part only!), and stir until combined and smooth in the pan.
Continue to cook until the mixture thickens (I added some corn starch to help this along, as I didn't use a full fat coconut milk), and then add in the lemon zest and parsley until combined.
Plate the waffles, either 1 per person, or two, and then pour some of the mushroom mixture over top, adding some parsley, or extra herbs as garnish.
ENJOY!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos and recipe by: Christine McAvoy
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