Here is a vegetarian inspired breakfast treat. This recipe is from Vegetarian Times magazine, October 2002. You can turn the heat up by adding hot pepper sauce and a chipotle chile salsa.
Cheddar Cornmeal Waffles
3 large eggs
1 3/4 cups buttermilk or soy milk
2 Tbls vegetable oil
1 cup all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 Tbls sugar
1 cup fine cornmeal
1/2 cup shredded cheddar or soy cheese, plus extra for garnish
1/2 cup fresh corn kernels, can use rinsed canned corn if necessary
Hot pepper sauce to taste
1/2 cup chopped fresh coriander for garnish
1 ripe avocado, diced, for garnish
Salsa topping (or use your favorite)
1 cup thinly sliced petted black olives
1/2 cup corn
1 cup salsa
1 cup canned black beans, drained and rinsed
Preheat waffle iron and spray with non-stick vegetable spray.
Beat 3 eggs well in mixing bowl, and stir in buttermilk and oil. In a separate bowl, sift together: flour, baking powder, baking soda, salt and sugar. Stir into egg mixture, then stir in cornmeal, cheese, corn and hot pepper sauce.
Bake waffles according to manufacture’s instructions.
To make salsa, stir together olives, corn, salsa and black beans in small saucepan, and bring to a boil over medium heat, Cook for 5 minutes, or until mixture reduces slightly.
To serve, place one on a plate, top with salsa, and garnish with cheese, fresh coriander and diced avocado.
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