As you are aware I'm totally crushing on our waffle maker. I've wanted to keep sharing waffle recipes, as the ideas are overflowing in my head, but I also want to avoid turning this into a waffle blog.

Although, that idea doesn't sound half bad.

Maybe you're on the fence when it comes to turning typically sweet things savory, but hopefully this recipe will take you happily to the other side. This is amazingly satisfying for any meal of the day and can be whipped up and ready to eat in about 10-15 minutes!

I think the key to savory waffles are the toppings. You could do something simple like plain cream cheese but this seemed like the perfect opportunity to put an egg on top.

And you know I'm always looking for opportunities to put eggs on top of things.

Finished off with a little avocado and salsa verde.

Happy dance.

I'm thinking cream cheese, salsa, and hot sauce would be another fabulous topping combination.

Print this!

Savory Spinach + Cheese Waffles

gluten-free // yields 2, 6-inch Belgian waffles

adapted from: basic buckwheat waffles

1/2 cup raw/light buckwheat flour
1/4 cup sweet rice flour
3 tablespoons almond meal
1 teaspoon oregano
1/4 teaspoon baking powder
1/4 teaspoon salt + pepper
1 egg
1/2 cup + 1 tablespoon unsweetened almond milk
1/4 cup unsweetened applesauce
1 1/2 tablespoons olive oil
1 teaspoon minced garlic
3/4 cup chopped baby spinach
1/3 cup freshly grated pepper jack cheese
egg, avocado, salsa, cream cheese, butter, optional toppings

Preheat and grease a 6-inch, round Belgian waffle iron, or other.
Stir the flours, almond meal, baking powder, oregano, salt, and pepper together in a bowl.
Whisk the egg, then whisk in the milk, applesauce, oil, and garlic.
Pour the wet into the dry and whisk until you no longer see dry flour. Do not over-mix.
Fold in the spinach + cheese.
Let sit for 2-3 minutes, then pour 1/2 of the mixture into your waffle maker and lightly spread if needed. Depending on your waffle iron, you may get more/less than 2, 6-inch waffles.
Cook according to your preference and your specific waffle iron. I set mine just over medium for a lightly crisped exterior.
Remove + serve immediately with desired toppings. While waffle is cooking, prepare sunny-side up eggs if desired.

notes/substitutions: 2% milk or soy milk will also work. Sharp cheddar, asiago, or grated parmesan would also work well. A sharp cheese will make the waffle more flavorful. Dried basil or parsley can be subbed for oregano if desired.

As speculated the other day the waffle maker now has a permanent position on the counter. Adios stand mixer!

I can guarantee there will be more waffle recipes coming soon.

Yum.

Ashley

Have you ever taken the time to fully caramelize onions? Why has it taken me to the age of 29.65 to do so? Yeah, I work in decimal points this year. Don’t judge.

black bean polenta burrito bowl // edible perspective

I think it’s always been the amount of time it takes to do the caramelizing that holds me back. A solid 30 minutes?? That is just way too long.

But, if you’re not incorporating the onions into another part of the recipe, which would make you wait 30 minutes before getting started on the next step, it is worth 30 minutes of your time to make them.

Because…!!!

In that 30 minutes you can whip up the entire rest of this meal!

I’m only slightly excited.

black bean polenta burrito bowl // edible perspective

The other pieces to this puzzle are a cinch to make.

Polenta. Scratch that. CHEESY polenta. Unless you’re vegan, then plain polenta will do juuuust fine. A handful of sharp cheddar cheese was stirred in right at the end of cooking along with a few splashes of hot sauce. Creamy, creamy goodness.

black bean polenta burrito bowl // edible perspective

And then there are the beans.

These are the b.e.s.t. black beans I’ve ever cooked. You’ll need one pot, a spoon, and a few other ingredients. The KEY is adding liquid to the beans and cooking them down to become flavor packed and tender. No dry beans here!

black bean polenta burrito bowl // edible perspective

Don’t feel like whipping up guacamole? No problem. Mash an avocado, squeeze 1/2 a lime on top, and sprinkle with salt. DONE.

Just call me Rachel Ray.

I suppose if I’m being completely honest this meal probably takes 33.35 minutes to complete. But who’s counting??

I’ve tried to keep things as simple as possible by breaking apart each component into 4 mini recipes. At the end you’ll find a guide for the ordering and timing to make this entire meal.

En-JOY.

black bean polenta burrito bowl // edible perspective

Print this!

Black Bean Polenta Burrito Bowl

gluten-free, vegan option // yields 3-4 servings

for the onions + peppers

1 tablespoon ghee/coconut oil
1 large red onion, sliced
1 1/2 sweet bell peppers, sliced
sea salt

Heat the ghee or coconut oil in your largest pan over medium heat.
Add the onion and peppers and stir frequently until just softened. 5-7 minutes.
Generously sprinkle with salt, stir, then reduce heat to med-low for about 25-30 minutes until fully golden brown and caramelized. Stir every few minutes.

for the black beans

2 teaspoons ghee/coconut oil
1 3/4 cup cooked black beans, rinsed + drained
1 small can diced mild green chiles
1/4 cup no/low-sodium vegetable broth
1/4 cup salsa, not chunky
1/2 – 1 tablespoons chipotle sauce
2 teaspoons minced garlic
1/2 teaspoon cumin
sea salt

Heat the ghee or coconut oil in a pot over medium heat.
Add the garlic and stir for about 30 seconds – 1 minute until fragrant and lightly browned.
Stir in the black beans, green chiles, veggie broth, salsa, 1/2 tablespoon chipotle sauce, cumin, and a few pinches of salt.
Bring to a boil, then reduce heat to simmer uncovered for 10 – 15 minutes until thickened and almost all of the liquid has cooked off, stirring occasionally.
Taste and add more chipotle sauce or salt if desired.

notes/subs: It’s best to use a pureed/thin salsa as the liquid is necessary for cooking. Chipotle sauce comes in a small can in the ethnic aisle of your store. It is very spicy so be sure to taste along the way and add in small amounts.

for the polenta

1 cup dry polenta grits
1 1/2 cups water
1 1/2 cups low/no-sodium vegetable broth
3/4 cup freshly grated sharp cheddar cheese, optional
few splashes of hot sauce
sea salt + black pepper

I used Bob’s Red Mill polenta grits, so be sure to check your package for exact instructions as they may vary.

Bring water + veggie broth to a boil.
Slowly stir in the polenta grits, add a few pinches of salt, and reduce heat to simmer.
Stir occasionally for 5 minutes.
Stir in the cheese [if using], hot sauce, and a few pinches of black pepper, then cover for 5 minutes before serving. If it thickens too much add a bit more water and heat over med-low until smoothed out and creamy.
Taste and add more salt if needed.

notes/subs: The cheese is not necessary if you need this dairy-free or vegan.

for the quick guacamole

2 avocados
1 lime
sea salt

Mash the avocado and add the juice from 1 lime.
Mix together with a few pinches of sea salt.
Taste and add more salt if desired. If you’re not serving this right away, press saran over the surface [touching] of the mashed avocado and keep refrigerated.

<< quick guide for cooking this meal >>

Follow onion + pepper cooking directions.
Open all cans, prep garlic, and anything else that you will need to have on hand.
When the onions/peppers have about 15 minutes left, start heating oil for the black beans and follow the instructions for those.
After starting the beans start the polenta.
Make the quick guacamole.
Garnish with green onion or cilantro if desired. SERVE!

black bean polenta burrito bowl // edible perspective

One more thing before I go!

The new and improved Ashley McLaughlin Photography website went live Friday night! To kick the launch off you’ll find a brand new blog post featuring my sweet cousin, Elizabeth.

Hop on over and check it out! The entire site is brand spanking new!

Ashley

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