A few weeks ago, I missed participating in Johanna's Nut roast Challenge. Not everyone likes nut roasts and that includes vegetarians. Its seen as old fashioned and a throwback to 1960s-70s vegetarian cuisine, but I actually think they do still have a place in in this day and age. Anyway, this month Johanna is also hosting the Breakfast Club event #11 on her blog Green Gourmet Giraffe. The Breakfast Club was initiated by Helen of Fuss Free Flavours. The challenge for May is to create a savoury and vegetarian breakfast.
Well as some of you may know, I often indulge in a proper cooked vegetarian breakfast, especially at weekends. For me this can be a veggie fry up or waffles galore. This time though, I thought I’d go one better and make it all vegan. My chosen recipe was Buckwheat waffles with a mushroom gravy sauce.
Brittany last year, land of galettes and savoury crêpes and its still unopened.
I don't know about you, but I have a really bad habit of not using ingredients (sometimes expensive ingredients) and keep them stored well; as if they are an antique of sorts that will gain value if left unopened. Obviously this is not the case, as they go past expiry date and end up down the sink or in the bin. In my store cupboard I also have Carob Syrup from Cyprus, Violet Syrup from France, Tiger Nuts when I was in Whitby, Welsh Laverbread from my nephew, Irish Carragheen, Carob flakes, Liquid Smoke, White Poppy Seeds, Barley flour, Sorghum flour, Chestnut flour, the list goes on.
Makes 6 waffles
240ml/1 cup of soya milk
240ml/1 cup water
2 teaspoons apple cider vinegar
100g/¾ cup Black Buckwheat flour or plain buckwheat flour
100g/¾ cup plain flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon sugar
50ml/¼ cup vegetable oil
Cooking spray for waffle iron
Measure out the milk and water and add the vinegar to it. Set aside to curdle.
In a large mixing bowl, mix together buckwheat, flour, baking powder, salt and sugar. Make a well in the centre and add the milk mixture and oil. Mix together until relatively smooth. Let the batter rest for minutes. Meanwhile make the Tarragon Mushroom gravy and preheat the waffle iron.
2 tablespoons olive oil
4 shallots, finely sliced
2 garlic cloves, crushed
250g chestnut mushrooms, thinly sliced
Salt and pepper to taste
240ml/1 cup vegetable stock
1 rounded tablespoon plain flour
Optional: 1 tablespoon dried tarragon
Heat a large pan over medium heat and saute the shallots in oil until soft, then add the garlic and cook for a couple of minutes. Stir in the mushrooms, tarragon and season to taste. Cook on medium heat until the mushrooms begin to soften.
In a measuring jug, measure out the vegetable stock and stir in the flour ensuring that there are no lumps. Then pour the stock into the shallot-mushroom mixture and gently simmer for 8 – 10 minutes or until the mixture becomes gravy like – thick and creamy.
Whilst the mixture it transforming into a thick gravy, make the waffles according to your waffle mixture.
Then plate up and gently ladle each plate with the mushroom gravy. Adapted from Vegan Brunch by Isa Chandra Moskowitz.