VEGAN

Vegan Buckwheat Waffles with Miso Cream and Salad

Baking and Desserts | Author's cuisine

⏳ Time

1 hour + 5 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe by Sarah Johnson, owner of the Waffle House.

Ingredients

Buckwheat Groats - 3.5 oz
Spinach - 1.4 oz
Coconut Milk - 3 fl oz
Glutinous Rice Flour - 0.7 oz
Baking Powder - 0.1 oz
Tofu - 3.5 oz
Miso Paste - 0.2 oz
Lime Juice - 0 fl oz
Olive Oil - 1 fl oz
Raw cane sugar - 0.2 oz
Meyer Lemon Juice - 0 fl oz
Salt - to taste
Carrot - 1 piece
Kumquat - 1 piece

Step by Step guide

Step 1

Pour water over the green buckwheat so that it rises three fingers above the level of the grains. Leave it for 5 hours at room temperature, or refrigerate it if the buckwheat will be soaking for more than 10 hours.

Step 2

Place the buckwheat in a blender, add 50 ml of coconut milk and a pinch of salt. Blend until you achieve a porridge-like consistency.

Step 3

Add 10 grams of spinach and blend it together with the buckwheat. Then, add the same amount of spinach again and blend once more. It's better to add the spinach in portions, as it will make it easier for the blender to handle the task.

Step 4

Transfer the whipped mixture to a bowl, add rice flour and baking powder. Mix thoroughly.

Step 5

Let the waffle batter rest while preparing the filling. Place the tofu in a blender, add 50 ml of coconut milk, miso paste, and lime juice.

Step 6

Whip until you have a smooth, homogeneous cream. If you want the cream to be more like a sauce, you can add a little more coconut milk.

Step 7

Place the batter in the preheated waffle maker and bake the waffles, keeping an eye on the time it takes for the waffle maker to complete the task.

Step 8

Prepare the vinaigrette sauce. In a blender, combine the cane sugar, lemon juice, and cold olive oil. Blend the sauce until smooth, ensuring that the sugar is completely dissolved.

Step 9

Prepare the green salad. Place the remaining spinach in a bowl. Using a vegetable peeler, shave off 2 thin strips from the carrot and add them to the spinach. Add 2 thin slices of kumquat to the salad.