Garlic Spinach Waffles with Sriracha Whip

Garlic Spinach Waffles with Sriracha Whip – crispy warm waffles topped with spicy cool pillows of whipped cream – a colorful and fun breakfast or brunch!

September first.

We’ve been married almost one year.

Many of my friends are at Burning Man, and I am feeling the familiar mixture of Wish I Was There and Good Grief It Has Changed So Much, I’d Not Recognize It Anymore. I mean, Paris Hilton is there, ffs.

Back To School and Crisp Fall Mornings nostalgia – I want to buy all the pens, pencils, and notebooks, and I am already pulling the boots and scarves out of my closets…

September also brings Vegan MoFo, and YAY, today is the first day! People have a choice of blogging or Instagramming this year, and we will be following a list of daily prompts.

Today is breakfast, one of my favorite things ever.

Years ago, Jason and I spent a weekend at The Most Glorious Bed and Breakfast. We were in Tacoma to see Chelsea Lately, live from the front row.

One morning for breakfast, the innkeeper made us waffles. There were a variety of toppings to choose from, and I was headed for the fruit and maple syrup. Jason asked, you don’t do the whip cream?

I had seen this many a time, from pancake houses of my youth to food magazines everywhere. This never appealed to me, but somehow – between Jason and the innkeeper – I tried my first whip cream waffle that day.

I have never looked back.

If you ever find yourself in Tacoma, do yourself a favor and check in for a night. If you ever find yourself anywhere Chelsea Lately might be performing, get yourself a ticket – hilarity.

…and always top your waffles with whip.

So, Garlic Spinach Waffles. These are crispy on the outside, chewy fluffy on the inside. The spinach gives them vibrant color and a bunch of protein, but you cannot taste spinach, you taste a mild garlic flavor. So good. I have made this waffle recipe with onion powder in place of garlic, which turns out great also.

For a sweet green waffle, remove the savory and salt altogether and add your favorite sweetener, and replace the club soda with apple juice. Use a sweet whip, berries, or maple syrup as topping.

This Sriracha Whip, though. I keep thinking of ways to use it, it is so tasty.

Garlic Spinach Waffles

dairy, egg, soy and gluten free, vegan

yield: 2 large (Belgian style) waffles

INGREDIENTS:

1/2 cup club soda
2 cups (packed) fresh spinach
1 clove garlic, peeled and minced
1 cup gluten free all purpose flour
1 teaspoon baking powder
pinch sea salt
2 tablespoons coconut oil

INSTRUCTIONS:

In blender, combine water and a small part of the spinach (about a quarter of the amount) and the minced garlic, blend to liquid. Continue adding spinach while blending, until all spinach is blended to liquid.

In large mixing bowl, sift together flour, baking powder, and salt. Add oil and spinach mixture, stirring until just combined.

Scoop about 1/2 cup into middle of prepared waffle iron (depending on size of iron). 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).

Sriracha Whip

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 (13.5 ounce) can full fat coconut milk, refrigerated overnight
4-8 tablespoons sriracha hot sauce*

*adjust to your heat preference

INSTRUCTIONS:

Refrigerate coconut milk in can overnight.

When ready to use, open can and transfer solid coconut milk to large mixing bowl. Pour liquid into another container for later use – smoothies, salad dressings, etcetera.

Add sriracha to solid coconut milk in bowl, and using hand mixer, whip to stiff peaks. Alternatively, you can use your stand mixer with balloon / wire whip attachment, at highest speed.

so fluffy.

printable recipes:

I shared this with Strange but Good.