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November 23, 2018

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Savory Cornbread Waffles w Crispy Trumpet Mushrooms & Buffalo Ranch Sauce

Makes 8 Waffles (results may vary - I’m using a mini waffle maker)

For Mushrooms:
4-5 King Trumpet Mushrooms, sliced in half vertically
1-2 tablespoons olive oil
1 1/2 tablespoon dried oregano
1 1/2 tablespoon onion powder
1 1/2 tablespoon smoked paprika
Salt to taste

For Waffles:
1 cup flax milk or plant-based milk of your choice
1 tsp apple cider vinegar
2 tbsp garlic coconut oil
3/4 cup cornmeal
1/2 cup gf flour
1 tablespoon garlic powder
1/2 tablespoon paprika
1 tbsp baking powder
1 1/2-2 tsp salt
1 tablespoon diced jalapeno
1 tablespoon fresh thyme

Buffalo Ranch:
1 cup raw cashews, soaked in hot water for 30 minutes and then drained 
1/2 cup water
1 tbsp lemon juice
1 tbsp apple cider vinegar
Salt to taste
4 small cloves of garlic
1 small bunch of fresh dill
4 tablespoons vegan buffalo sauce

Toppings: chopped parsley, sliced avocado, sliced heirloom cherry tomatoes


For Mushrooms:

Preheat oven to 400 degrees F. Lightly oil a medium-sized baking sheet. Place your mushroom slices cut side down onto the baking sheet and drizzle with olive oil. Sprinkle seasonings onto mushrooms, making sure they are fully coated. Place mushrooms in oven and roast for 20-25 minutes or until golden and crisp on the outside.

For Waffles:

While your mushrooms roast, start on your waffle batter. In a small/medium bowl, combine plant milk and apple cider vinegar. Let this mixture sit for about 5 minutes, allowing it to transform into a “buttermilk”. Meanwhile, combine all dry ingredients (except for jalapeño and thyme) in a medium sized bowl. Be sure to fully incorporate.

Returning to your liquid mixture, add garlic coconut oil and whisk to combine. Pour the liquid into the dry mixture and stir, ensuring there are no lumps. Allow the waffle batter to rest for 5 minutes.

While the batter rests, preheat waffle maker and lightly spray with coconut or olive oil. Be sure the machine is fully heated before cooking your waffles.

Add 1/4 cup of batter to the waffle maker and cook for 3-3 1/2 minutes, or until golden yellow and slightly crisp. Repeat this process with each waffle until the batter is finished.

For Buffalo Ranch:

Place all ingredients into a high-powered blender and blend till smooth and creamy, adjusting water amount to your preferred thick/thinness. Set aside.


Place crispy mushroom slices on top of your waffles and drizzle with buffalo ranch sauce. Add avocado slices, cherry tomatoes, and parsley to waffles for extra flair! 

Enjoy! ♡🍴  
















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