I think as a general rule of life, breakfast on a weekday morning is always rushed. Even if I try to get up a few minutes earlier (a real struggle when it’s so cold and dark) there isn’t time to slowly savour and enjoy the beginning of my day. Winter weekends are a great opportunity to ease into the day gradually, and lately I’ve been really digging the slow pace of it all. I love being able to sit quietly on the couch with my tea, and think about all the possibilities of the day ahead.
I’m trying to prioritize a ‘taking it easy’ mindset, since my usual tendency is to schedule large chunks of my weekend (ie meal prepping, cleaning, making bread, working on the blog) so I don’t feel like I’ve ‘wasted’ my free days. The downside to having accomplished so much is that when my weekend is over, I feel as if I’ve worked the whole time. My focus now is on having weekends with more balance so that I feel rested and fulfilled, while still being productive. I’m working away on the colouring book I received a couple Christmases ago, reading more Michael Pollan, plugging in my new Saje lamp for some relaxing vibes, catching up on podcasts, and taking the time to make myself waffles every so often. 🙂
savoury miso waffles (vegetarian, gluten free)
makes 4 waffles
1/4 cup whole buckwheat flour
1/2 cup rolled oats
1/2 cup almond meal
1 tablespoon tapioca flour
2 teaspoons baking powder
1/8 teaspoon garlic powder
1/8 teaspoon ginger powder
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
2 teaspoons light, mild miso
1/2 teaspoon tamari
1 tablespoon olive oil
1/2 teaspoon rice vinegar
3/4 cup non dairy milk
7 minute egg (x however many people you are serving)
4 scallions thinly sliced, greens and whites separate
2 cups red swiss chard (loosely packed), sliced, stems and leaves separate
garnish: thinly sliced daikon radish, black and natural sesame seeds, sriracha, honey
Whisk together the dry ingredients (flours –> sugar) in a medium bowl and set aside. Whisk together the wet ingredients (miso –> milk) in a small bowl, and preheat your waffle iron (mine goes from 1 to 5, and I set it at 3.5). Bring a small pot of water to a boil for the 7 minute egg(s) and follow the instructions in the link above; once they are cooked, run them under cold water until cool to the touch, then peel and set aside.
In a small saute pan over medium heat, add a splash of oil. Add the chard stems and cook for 2-3 minutes until slightly softened. Add the sliced white part of the scallions, and cook for another minute. Add the chard leaves, a good pinch of salt and pepper, then cover with a lid, and cook for another 2 minutes until tender but still bright green.
Add the wet waffle ingredients to the dry bowl, and stir just until combined. Oil your waffle iron, then add 1/2 cup of batter and close the lid until your machine indicates they are finished. Repeat with the remaining batter.
Top each waffle with sauteed greens, daikon radish, sesame seeds, a pinch of salt, sriracha and a little drizzle of honey.