Summer Market Waffles

>> Tuesday, July 16, 2013

Quick recipe today. We haven't had waffles in a while, so I've been itching to get out the maker again and mix up a batch. I don't know about you, but this time of year our fridge is bursting with local yellow squash and leafy green basil from our CSA share.

You see where this is going.

vegan + veggie-filled; makes enough for 2-4 people, depending on hunger status

What you'll need . . . 

  • 1 cup shredded summer squash
  • 1/4 cup chopped basil
  • 1 cup all purpose flour
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 teaspoons baking powder
  • pinch salt

Method . . . 

  1. Mix together all dry ingredients in a large bowl. Then add the squash, basil, and liquid ingredients. Mix until fully combined, but do not over-mix. 
  2. Preheat your waffle maker. When it's ready, generously grease the top and bottom with Earth Balance or spray oil. Then scoop heaping 1/4 to 1/3 cupfuls and cook as directed. 
  3. Eat immediately or follow the instructions in this post storage.

Sweet? Savory? So, here's the best part: This waffle can go either way, depending on your mood. Top it with peppery fried eggs + hot sauce, like Stephen did. Or some Earth Balance + maple syrup like I did. Both were absolutely appropriate and fantastic at the same time.

I love when recipes turn out to be so customizable!

Don't have a waffle maker? No problem. This recipe would work well for pancakes, too. You can get an adequate waffle machine for under $20, scratch that, under $10. It may not be fancy, but it does the job!


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