Like all vegans I weekly stare into my vegetable crisper, willing limp tendrils of kale to cook themselves beyond a monotonous garlic and olive oil sauté. Kale waffles deftly solve such quotidian vegan-world problems.
I fear The Bitter so I only pureed a cup of kale to add nutrition and technicolor without evoking memories of grassy kale-grit smoothies. Know that these verdant pretties pack a garlic wallop: my mother haughtily turned on the fan to rid the kitchen of garlic stench after cleanup. Using one jalapeno I barely detected any spice, so others similarly capsaicin-addicted will want to add up to 3 jalapenos depending on your masochistic tolerance.
Ironically, I still have oodles of kale left. Ideas?
Takes 20-30 minutes
Makes 2 1/2 waffles
1 cup kale, very tightly packed and stems removed
3 cloves garlic
1-3 jalapenos, diced
1 1/2 cups almond milk
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cumin
2 T coconut oil
1. In a food processor or blender, puree the kale, garlic cloves, jalapeno(s), and 1 cup almond milk until no large chunks remain. A Vitamix or Magic Bullet is ideal to get a completely smooth end product, but I used an ancient food processor and it was still quite tasty.
2. Preheat waffle iron. In a large mixing bowl, sift together all-purpose flour, baking powder, baking soda, salt, and cumin. In a medium mixing bowl, mix the contents of the food processor (or blender) with the remaining 1/2 cup almond milk and coconut oil. Pour the wet ingredients into the dry and mix gently until combined.
3. Pour whole cups of batter onto the waffle iron and cook according to waffle iron’s instructions. Mine took 5 minutes. These pair well with (Veganomicon) cashew ricotta and sliced fresh tomatoes. Siracha and caramelized onions would also be excellent.