This combines several of my current obsessions – kale chiffonade, tahini, and stuffed waffles. We chiffonade kale several times a week, I still eat tahini nearly every day, and this is my third waffle stuffing.
That sounded like a confession.
Just like my cheesy tomato stuffed waffles, these are a savory item perhaps better for lunch… although I wouldn’t kick it out of my breakfast table.
That is where the similarities end. Those cheesy tomato waffles are a scrumptious saucy crunchy comfort food that you might want right before a nap.
These are light and savory, fresh and crisp.
Topped with sliced avocado and more tahini, with a sliced roma it was perfect for me.
tahini kale stuffed waffles
dairy, egg, soy and gluten free, vegan
makes 4-6 (Belgian style) stuffed waffles
2 cups gluten free all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
pinch sea salt
3/4 cup club soda
1/3 cup coconut milk (carton)
2 tablespoons canola oil
1 tablespoon agave
tahini kale chiffonade salad (recipe follows)
Sift together flour, baking powder, xanthan gum and salt. Add soda, milk, oil and agave, stirring until just combined. Pour a small amount (1/4 to 1/3 cup, depending on size of iron) into prepared waffle iron, add tahini kale salad to the middle (leaving an inch or so border), cover with another 1/4 cup batter. Close and cook per machine instructions. I cooked mine about 3-4 minutes on one side, flipping and cooking another minute (using a waffle iron that flips).
tahini kale chiffonade salad
dairy, soy, gluten free, vegan, raw
3-4 tablespoons raw tahini
juice of 2 lemons
sea salt, pepper
2 large bunches kale, stems and ribs removed
In large bowl, whisk together tahini, lemon juice and salt + pepper, set aside.
Remove stems/ribs from each kale leaf, roll tightly and chiffonade. Place in bowl with tahini lemon. Use hands to massage, coating thoroughly. Add sea salt to taste.
What should I stuff in a waffle next?