Sunday, March 04, 2012

Tofu 'n Waffles 'n Sprouts

Dinner 03/04

Tofu 'n Waffles 'n Sprouts

Busby Berkeley called from the 30s and would like his art direction back.

The savory waffle recipe is simply dry ingredients (1 cup of Einkorn flour, 1 cup of cornmeal, 1 tsp. salt, 1 tbs. baking powder) plus wet ingredients (1/2 cup water and 1/2 cup of smoked cashew, pureed together, plus 3/4 cup of rice milk). Whisk the wet into the dry and adjust the liquid (add a little water if it seems too dry). You should be able to get four waffles out of the batter depending on the size of your machine. Cook the waffles to your machine's spec.

The tofu was smoked (25 minutes, hickory wood), marinated (olive oil, tamari, ketchup, pepper, agave) and grilled.

The gravy started with a minced shallot cooked in 1 tbs. of Earth Balance and 1 tbs. olive oil, salt and pepper. Next 2 tbs. of Einkorn flour was sprinkled in to make a roux. After that cooked for a while and got some color, 2 tbs. of nooch was added. Finally, 2 cups of veg stock, plus 1 tbs. of tamari was whisked in making the gravy smooth. It may seem like a lot of gravy, but in our house, it's not. ;)

The Brussels Sprouts were trimmed, cut in half, tossed with 1 tbs. of olive oil, smoked salt and pepper to taste and roasted at 450°F for 15 minutes.

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