SOOOO guys I finally bought myself a waffle iron!! I have wanted to buy one ever since my mom bought one. This is because I got to see how great it is to have some freshly made waffles for breakfast. Plus, it also reminds me of the lovely breakfasts in family we have in our balcony or garden every time I go back home for the holidays.
This is my most recently acquired kitchen appliance and I am over the moon with it! It is seriously such a breakfast/lunch/dinner game-changer!! It comes so in handy when I am having a crazy week with overtime and everything else we all deal with. In busy days, I surely prefer speed and convenience over anything else.
The recipe of the savoury waffles I am sharing with you today is something really easy that you can throw together in literally 5 minutes. All you need to have on hand are 6 real simple ingredients. I use chickpeas flour in place of regular refined flour for an extra punch of protein and because I personally love its taste. However, for a gluten free version, you can also use quinoa, buckwheat or even rice flour instead. Ok, enough of waffling around (pun obviously intended because I am that funny)! Here is the recipe:
Savoury chickpea waffles (makes two)
- 40 gr chickpeas flour
- 5 gr psyllium husk
- 4 Tbsp water
- A splash of unsweetened almond milk (or any other plant-based milk of your choice)**
- 1 tsp baking soda
- 1 tsp baking powder
** I always eye ball it but I probably use around 30ml
- While you are heating your waffle iron, combine all dry ingredients together in one bowl.
- Add in the wet ingredients (water and milk) and stir them together/combine them
- Let waffle batter sit for 10 minutes.
- Scoop a few heaping spoonfuls of mixture into waffle iron and let it cook until it stops steaming and the light turns on. I actually leave for another minute or so because I like my waffles golden brown.
- Repeat with remaining batter.
- Transfer waffles to a plate, serve optional add-ins and enjoy!
Note: I never use cooking spray or oil because my waffle iron has non-stick plates. However, please bear in mind that you might have to use some oil in your batter or cooking spray in your iron in case this is not the case with the waffle maker you use.
I love to pair my crispy waffles with tofu scramble (you can find my recipe here: Tofu Scramble) but you can top them with whatever you like. I have also topped my waffles with some smashed avocado, sautéed mushrooms, capsicum and scallions and they tasted great.
Wish you all a great week ahead xx
Nothing beats a slow and steady weekend brunch at home with your beloved one(s)!♥ It was so wonderful to slowly wake up to a bright and sunny day this morning and since my boyfriend was at home, I decided to treat him (well, treat us..) to an entirely homemade brunch. Since my boyfriend is British, I promised that I’d include a sort of vegan English breakfast in our brunch. Gladly, he was not disappointed with the result. *phew*
So, today I am here to share my absolute favourite brunch staple: TOFU SCRAMBLE!! It is not only super easy and quick to prepare but it is also very nutritious due to its high protein content and 0% cholesterol.
The recipe below includes the basics I usually use often but you are free to play around with the spices and use any veggies you have left in the fridge.
- 200g firm tofu
- 1 small thinly sliced red onion
- 1/2 red, yellow or orange pepper diced (I actually used a mix of the three)
- A big handful of spinach leaves
- 50 gr mushrooms thinly sliced
- 1/4 finely sliced leek
- Fresh parsley to garnish
- 1 teaspoon of turmeric
- 1 teaspoon of garlic powder
- 2 tablespoons of nutrional yeast
- Cracked black pepper to taste
- Salt to taste
- Start by pressing the tofu, which increases its capacity to absorbe any flavourings and seasonings added to it. You can leave it draining with something heavy on top for about 10-15 minutes
- While the tofu is draining, you can prepare and chop all the veggies.
- Warm a skillet over medium heat with some water on it. Once hot, you may add the already thinly sliced onion and pepper(s) and saute until fragrant (about 3 to 5 minutes). Stir ocasionally.
- Once the tofu is well pressed, you can crumble it slightly using a fork (or simply your hands) to get the preffered consistency for your scrambled tofu.
- Add the sliced mushrooms, leek and crumbled tofu to the skillet as well as the nutritional yeast and the rest of the seasonings (make sure that the tofu is well coated). You will have most likely to add some more water to thin. Stir until well combined and let it cook it for approximately 5 to 7 minutes, until the tofu starts to get brown.
- Serve immediately with some fresh parsley on top.
We served our tofu scramble over some gluten free multiseed toasted bread and paired it with vegan sausages. I do not consume processed meat-alternatives like this on a regular basis but it is good fun to switch things up every once in a while. Plus, I could not call it a vegan English breakfast without the sausages, could I?
If you try this recipe, please let me know in the comments how you like it! 🙂
Small remark: I always buy organic tofu and would advise everyone to do it since, from what I have read, non-organic tofu is most likely genetically-modified and sprayed with toxic chemicals, which is just stuff our bodies do not need.