With or without the veggie melange (mixture) the rice waffles are a great way to get whole grains. My whole family loved the waffles-even with syrup. And surprisingly everyone loved the vegetable mix - 'twas only the adults who ate it on the waffle.
Waffles: Mix and cook
2 cups cooked brown rice
1 cup whole wheat pastry flour
1 T mellow miso mixed with 3 T water (miso is a soybean paste used for flavoring)
1 cup water
** I'm going to make these the next time I have leftover rice. The girls demanded them for breakfast the next day.
Vegetable Melange
Sesame oil(recipe doesn't say how much. I used enough to cover bottom of pan)
1 Cup half moon onion slices
1 Cup seitan, thinly sliced (seitan is a wheat protein)
1 Cup carrots, sliced
1 tsp shoyu (organic soy sauce)
2 Cups broccoli florets
2 tsp dark sesame oil
Sliced black olives (optional)
Heat oil in a skillet over medium-high heat. Add onion and saute 2 mins. Add seitan and saute 1 min. Arrange carrots on top of onions and seitan, add 3 Tablespoons water to pan. Cover and simmer for 7 mins, adding more water is it gets too dry. Add shoyu and broccoli to pan, simmer 3 mins. Stir to combine ingredients and remove from heat. Stir in sesame oil.
Place a waffle on the plate, topping with a heap of sauted veggies. Sprinkle on olives if using.
Miso, seitan, shoyu can be found at Whole Foods, Raley's Organic aisle, etc)
(Recipe taken from The Kind Diet by Alicia Silverstone)
