Lisa's Culinary Atrocities

Multi-seed baguette from Trader Joe’s,  broiled with olive oil and:

top left: black mission fig, walnut and shropshire blue cheese (yellow stilton)

top right: fresh pico de gallo topped with micro greens

middle left: homemade basil/walnut/garlic pesto, made chunky, topped with tomato

middle right: chunky garlic hummus, chive, cucumber

bottom: basil leaf, roasted garlic, olive oil/Herbes de Provence marinated mozzarella

…topped with kalamata olive oil, kale, avocado, chili and Asiago.

SO simple:

-Trader Joe’s Cornbread Mix

-make like a normal ol’ waffle in your spiffy waffle maker

-top with desired ingredients

-consume

-nap

-repeat

I discovered “The Cravings Place” brand gluten/wheat/nut/egg/dairy free mixes and they are really really wonderful.

Using their “All Purpose Pancake & Waffle mix”, make the waffle batter by adding to the mix coconut oil, baked sweet potato, a little pumpkin spice and soy milk until the desired consistency/flavor.

The tofu I used was pre-seasoned and really quite amazing as far as pre-seasoned tofu goes (I usually prefer to make my own). The brand is “Soy Deli” organic, baked, savory flavor. Slice and warm in the oven. I also like to make tofu ‘croutons’ with this tofu by cubing and baking until crisp on the outside…Yum!!

On the side: lightly steamed Italian kale sprinkled with a lightly salted nutritional yeast, garlic and garam masala.

Add some shaved Asiago and your favorite olive oil…and viola!

This is really very simple and delicious. The olive oil is imperative as to help with the breadiness of the Belgian waffle. The slight sweetness of the waffle paired with the bitter/sweetness of the kale and the savory of the tofu was a realllly lovely combination. Even the tomato garnish paired well!