I’ve been on a bit of a waffle kick since my dear friend, Anneke, bought me a Cuisinart waffle iron (seriously, did I get lucky in the friend department, or what?!). I’ve always been fascinated with the idea of savory waffles, so I decided to explore this world.
I’ve found that my body feels better when I eat little to no gluten (although I’m not Celiac), so I’ve been playing with gluten free cooking & baking for awhile now. This definitely played a factor in my savory waffle mission.
Through a quick Google search, I found two recipes to use as my baselines for experimentation. This meal took me about 45 minutes/1 hour to cook, from start to finish, which seemed reasonable after a long day. It began at 6 am (I know, I’m crazy and go to a 7am Crossfit class 3 days a week), and included a long ass commute, so I didn’t want to be in the kitchen all night. I was also happy to have leftovers for lunch the next day (or 3).
Chickun Vegetable Curry
(Serves a small army, or maybe 4-5 people)
I used this recipe from About.com as my baseline, and it was very simple.
- 1 onion, chopped
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1 green chili, seeded (I used a serrano pepper and it was a good kick)
- 1 tbsp vegetable oil
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1 tsp cumin
- 1 tsp curry
- 1 package of Beyond Meat (I used the “grilled” flavor), or you could use extra firm tofu (press the water out and cut into cubes)
- 1/2 of a large (or 1 small) cauliflower, chopped
- 1 cup green beans
- 2 medium-sized carrots, sliced
- 1 zucchini, sliced
- 1 can coconut milk (I used “light” to stay on the lower fat side)
- 1/2 tsp salt, or to taste
- Process the onion, garlic, ginger and chili in a food processor until smooth.
- In a large skillet, heat the onion mixture and spices along with the oil and spices. Allow to cook for a minute or two, stirring frequently.
- Add the chickun (or tofu), vegetables and the coconut milk and stir well. Season generously with 1/2 teaspoon salt, or to taste. I thought my skillet was going to overflow because it was so full, but it cooked down a lot. As I was stirring, I spooned the sauce over the chickun/veggies on top, so everything was well coated with the sauce.
- Cover and allow to cook for at least 20 minutes, or until veggies are tender.
- Spoon on top of your waffles and enjoy!
(Makes 3 waffles)
For the waffles, I went to Oh She Glows for Angela’s, “Jumbo Chickpea Pancakes” recipe. I wanted to use what I had on hand, so I omitted some ingredients and added a few of my own. I also doubled the measurements because the waffle iron needs more batter than a normal pancake size amount (and I like to EAT). In hindsight, I would probably have made even more batter, since there was definitely more curried veggies than waffles. The curry can be served over rice (or maybe in a taco!?) as leftovers.
- 1 cup chickpea flour (also known as garbanzo flour or besan)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine grain sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- 1 cup + 4 tablespoons water
- Preheat the waffle iron over medium heat (I set mine to 3 out of 5).
- In a small bowl, whisk together the chickpea flour, garlic powder, onion powder, salt, pepper, and baking powder.
- Add the water and whisk well until no clumps remain.
- When the waffle iron is pre-heated, spray it liberally with a non stick cooking spray (I used coconut oil spray).
- Spoon enough batter into the iron to cover about 2/3 of it. I start pouring it into the middle, and used the back of the spoon to spread it out a little. The rest will spread when you put the top half of the iron down. Cook for about 3-4 minutes (timing will depend on how hot your iron is), until you can easily slide a spatula under the waffle. It will come off of the iron easily when it’s ready (otherwise it will stick like crazy).
- Serve on a large plate topped with chickun veggie curry!