MoFo'n Brussels Sprout Waffles with Creamy Mustard Sauce
It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?
My plan for this prompt was to have no plan and I think it really worked in my favor. When it comes to weekend eats we're typically a two meal family: we'll have a low brow brunch and a big dinner. Weekend mornings start with us rolling out of bed whenever we feel like it. I with my cup of tea and BandMan with his french press of black coffee, go our separate ways to consume the life force. He goes down to the basement and reads the news on his computer. I sit in my thinking chair and also read the news. Snowdrift, or no snowdrift, brunch is compromised of whatever noms we have leftover in the fridge from the week because leaving the house pre-caffeine and food is not a thing we do.
Naturally, I was feeling pretty confident about whatever this post turned out to be, because I think making meals out of a seemingly empty fridge/pantry is kind of my specialty, but man did I get the nerves when I read that Miyoko Schinner was going to be choosing her favorite post of the day (Hi Miyoko!) and sending that lucky MoFo'er a copy of her new cookbook, The Homemade Vegan Pantry. At first I was all "man you better make this good....maybe you should go to the store...no one would ever know if you bend the rules a bit..." but it was a fleeting thought. I would feel so not legit, if I did anything like that; so I stuck with my original plan of not having a plan and it worked out with only a few minor hiccups.
When I first opened my fridge, there was much in there other than leftovers from all my MoFo'n posts. I recently picked some brussels sprouts up for my 3 desert island food supplies post; luckily, every time I buy brussels sprouts, I buy way too much. I thought if I shaved the brussels sprouts and made some really tasty mustard sauce for them to swim in they'd go great in a crepe. The good news is I'm pretty sure I was probably right. Unfortunately, I've never had a crepe and...well...it just didn't work out. I quickly adapted and used the really light weight batter to make this bomb ass waffle.
The waffle is the brunch item of choice in our house, but I was a bit hesitant to go this route since I made Chick'n & Waffles on MoFo Day 1, but I didn't have much in the way of options this late in the cooking brunch game. And damn-oh-man am I glad I made this waffle. The batter makes the lightest, fluffiest waffle, and y'all know how I feel about bsprouts. The mustard sauce is the perf compliment to the earthiness of the sprouts, and any time I can include sauerkraut in my meals, I do (and you should too! Everyone should be spending quality time with the kraut).
This was a cinch to make and took no time at all. Now I have time to go play in the snow with VegKid and then play guitars with BandMan because realistically that's what would happen if our VegFam got snowed in into The Hilton (aka our house).
The BSprouts2 tbsp coconut butter
1lb brussels sprouts, shaved
1/2 small onion, thinly sliced
6-8 garlic cloves, minced
salt and pepper, to taste
- Melt coconut butter over medium heat and get your onions cooking. When they start to turn translucent, add in your garlic. Keep it swirling in the pan so it doesn't burn. After about 45-60 seconds, add in the shaved bsprouts.
- Let cook until tender, only about 4-5 minutes.
The Waffle2 tsp baking soda + 2 tbsp apple cider vinegar
1/2 c dairy free milk
1/2 c sour cream
1/3 c water
1 c rice flour
- Mix all the waffle ingredients together and pour into your waffle maker. Top with some of the cooked shaved brussels sprouts and close lid. Cook until done.
The Sauce2 tbsp spicy mustard
2 tbsp water
3 tsp brown sugar
1 tbsp vegan mayo
- Mix all together and top your waffles with it and sauerkraut.
ICYMI, here's MoFo'n Day 25 - Thai Inspired Greens and Thai Peanut Sauce because Thai food is my main bae and I'm mean without my greens!
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All the love,
All the love,