Chickpeas & Spice

We love these waffles for breakfast, lunch, and dinner! Although the recipe is written for spinach, feel free to use kale, collards, chard, or beet greens and if you have less than the recipe calls for that’s fine — we love it with 2 cups and it’s equally delicious with 1 cup.

Serves: 4

Time: 1 hr

Ingredients

1/2 lb cremini mushrooms

black pepper

olive oil

For the waffles:

1 cup all purpose flour (optional Gluten Free: We recommend Minimalist Baker’s Flour Mix with Xanthan Gum)

1/2 cup oats blended to a rough flour (gf option, option to use oat flour)

1 tbsp baking powder

1 tbsp coconut sugar

1/2 tsp salt

3 eggs

1/2 cup olive oil

1 1/2 cup almond milk (or non-dairy milk of your choice)

2 cups chopped spinach

For the scrambled eggs (substitute tofu if you like):

4 large eggs

1/4 cup almond milk

1 tsp garlic powder

1 tsp salt

1 tbsp nutritional yeast

Serve with:

Sriracha (optional)

Almond ricotta (We like Kite Hill)

Vegan butter (We like Miyoko’s) (optional)

Maple syrup (optional)

Preheat waffle iron.

Mix the dry ingredients for the waffles in a large bowl. Mix the eggs, olive oil, and non-dairy milk in a smaller bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients. Stir to just combine. Add the spinach to the batter and fold in. Leave to rest while the waffle iron preheats. When it is hot start making waffles. Anne’s waffle maker makes two large waffles with four quarters with this amount of batter. Their waffle iron does not need be greased, but feel free to add oil if yours needs it. These waffles may take longer to cook than a standard waffle because the spinach releases a lot of liquid. We like to check on our waffles once the steam dissipates, but we often cook them longer because we like a crisp waffle.

While the waffles are cooking, cut the mushrooms into thin strips and sauté with some olive oil for about 15 minutes until soft and slightly browned. In the last five minutes of cooking, pepper the mushrooms generously.

Scramble as much egg as you need for the current meal, we like an egg per serving. Whisk all the “for the scrambled eggs” ingredients in a small bowl. Preheat a large frying pan with some olive oil to medium or medium high heat. Pour in the egg and scramble to your liking.

Anne and Camille assemble this in different ways. Feel free to try one of ours, or make your own!

Anne skips the butter and layers the waffles with first mushrooms, then the scrambled eggs, and then sprinkles the ricotta cheese and tops with hot sauce. This gives a spicy/creamy effect as the hot sauce and the cheese interact.

Camille butters the waffles, then spreads the ricotta cheese thickly on top of that and tops with mushrooms and eggs. She often skips the hot sauce and sometimes tops with maple syrup. This is a buttery, creamy, sweet, and savory experience.

We would love to hear some of your creations in the comments. Enjoy!

This gluten free, dairy free take on cheddar broccoli quiche is divine. The crust is from our cheese cracker recipe, and it pairs perfectly with the sweet onions and cheesy broccoli.

One of my favorite things about this quiche is how easy it is to switch out ingredients. Don’t have broccoli on hand? Add whatever roasted veggies you do have. Obsessed with pickles this week (why yes, yes I am)? Try adding some of the pickle juice into your cheese recipe for a fun variation on the cheddar flavor.

This meal goes great served with kombucha mimosas (we mix kombucha and orange juice together to create a low-alcohol mimosa). It also tastes amazing with freshly squeezed pomegranate juice.

Serves: 4-6

Time: 2 hrs (1 hr 15 active)

Ingredients

5 cups of bite sized broccoli florets (about 1.5 lbs or 2 small heads of broccoli)

Olive oil

1/2 onion

5 cloves garlic

3/4 cup cashew cheese

4 eggs

3/4 cup almond milk

1 1/2 tsp salt, divided

1/4 tsp pepper

pinch of red pepper flakes

For the pie crust:

1/2 cup almond flour

3 tbsp coconut flour

1/4 cup oats

3 tbsp cornmeal

1/4 tsp baking powder

2 tbsp nutritional yeast

1/2 tsp mustard powder

pinch of cayenne

3/4 tsp salt

3 tbsp of cold vegan butter, we like this one: Miyoko’s Vegan Butter

1 cup water

8-10 ice cubes

1 1/2 tsp apple cider vinegar

Pre-heat oven to 350 F. Put a cup of cold water, ice, and 1 1/2 tsp apple cider vinegar in a bowl together.

Put the oats and the cornmeal in a blender or food processor and blend until it becomes floury. Add all the dry ingredients including what you’ve just blended into a big bowl. Add the cold butter into the dry ingredients and cut the butter into the flour.

There are many ways to cut the butter into the flour. You can use knives, a pastry cutter, or your hand. We use our hands to quickly pinch the butter into the dry ingredients. You should have butter chunks about the size of a pea. Do not keep going until the butter feels sandy, this is too far. You need to do this step fairly quickly so that you don’t melt the butter with your hands.

Once you’ve cut the butter into the flour mixture, add the 3-5 tbsp of the water and vinegar mixture 1 tbsp at a time tossing with a fork in between each tablespoon. Eventually this will start to come together. When more than half of your mixture has come together you can start to smoosh with your hands to try and make a ball. Continue to add one tablespoon of water at a time until all the dough sticks together in a nice ball. You do need this to stay cool, however because this is gluten-free you don’t need to worry about ‘overworking’ the dough. You will have a decent amount of water left over, and that is okay.

Once this comes together, put your dough on a plate in the fridge and let rest for 20 minutes.

Cut broccoli into florets. Thinly slice the onions and finely mince the garlic. Spread the broccoli on cookie sheet and roast with olive oil and 1/2 tsp salt for 45 minutes or until starting to brown. Stir every 15 minutes.

Press the chilled pie crust into your pie pan as you would a graham cracker crust. Press it into the corners of the pan and up the sides until you have covered the inside of the pan with dough. Cook for 15 minutes so that the pie crust has been partially baked, and then remove.

Next, heat a frying pan with a bit of olive oil. Once the oil is hot, add the onions, and 1/2 tsp of salt, and cook stirring frequently until caramelized (this takes about 20 minutes). Mince the garlic and add to the onions. Cook for another 5 minutes.

Put eggs, milk, 1/2 tsp of salt and the pepper in a bowl and whisk until the yolks are fully broken up and you have one yellow color. Feel free to whisk for longer then you think necessary.

Add the roasted broccoli into the pie crust and spoon dollops of cashew cheese onto the broccoli and smooth around. Add caramelized onions and garlic. Next pour the egg mixture over all of it and the egg mixture should just cover the vegetables. Bake for about 45 minutes or until a knife goes in and comes out clean.

You can eat this fresh out of the oven, but we like it best if you let it cool for about 15 minutes. Slice and enjoy!