Wheel Wobblin' Waffles

Siri and I are about to head out for a wintery mass ride on our bikes with some friends. We had a couple of brews left over from last night that we decided we wanted to incorporate into our breakfast waffles this morning. We'll probably need the extra carbs right? Siri's roommates gave them positive reviews, so we thought we'd share! Here's how it went down.

Prep Time: 35 mins 
Serves 4

Ingredients:

1 bottle of spare beer
1 cup whole wheat flour
1 tsp salt
3 tsp baking powder
2 1/2 Tbsp brown sugar
1/3 cup vegetable oil
2 tsp vanilla
2 eggs
1 Tbsp cinnamon

First things first, plug in your waffle iron so that it has some time to start heating up. While that's going on, grab a large mixing bowl. Put your flour, salt, baking powder and sugar in it. 

In a second, medium sized bowl, beat the eggs first and then stir in the vegetable oil, vanilla and beer. Once mixed, combine the two mixtures into one super mixture. 

Make sure that the waffle iron is hot and then pour the batter into it. Some of you may have fancy waffle makers that tell you when there done. For everyone else, pull them when they're golden brown and slightly crunchy (roughly 4-5 minutes).   


Serve them up immediately and enjoy. Top with peanut butter if you feel so inclined, I would certainly recommend it. Biking is far and away the best way to burn off these carb-packed behemoths. 

Brassicas N' Beans

Hey everyone, 
Martin here, going rogue for a second. I just wanted to bring you all a quick tasty recipe that's filling and pretty healthy. It's a hot salad I'm affectionately calling Brassicas N' Beans

Prep time: 15 mins
Serves 1

Ingredients:
1 cup Purple Cabbage
1 cup chopped Broccoli
4 leaves of Collard Greens
dash of Salt
Dash of Pepper
2 Tbsp Balsamic Vinegar 
3 Tbsp Olive Oil
1/2 cup cooked Beans.
2 Tbsp Garam Masala Spice

Okay, so you're going to want to start out by covering the bottom of your cast iron in water. Not deep, I'd say no more than 1/4'' of water. I actually used a smaller, 7'' cast iron for this one. Add the shredded cabbage and turn the heat on high. This will start to steam the fibrous leaves and soften them up a bit. 

After about 4-5 minutes add in the broccoli to begin steaming it as well. Note that if you begin to run out of water do add more otherwise you're definitely going to burn it. 

After another 3 minutes or so add the shredded collards, balsamic, olive oil and the salt n' pepper. Place a lid over the skillet and let the leaves steam for about 2 minutes. At this point there shouldn't be much liquid in the pan but still enough so that you're not going to burn it. It would probably be a good idea to turn down the heat at this point too.

Once your collards are steamed to your liking add the beans and the garam masala. I added this spice because I am pitifully low on other spices but was pleasantly surprised by the outcome. Feel free to add whichever spices you prefer though.

Make sure the beans have a second to warm up and voila, you're ready to go. A light, tasty snack/meal that packs a healthful kick. I might also recommend adding a scrambled egg or two if you're feeling fancy.

Stuffed Cabbage Rolls

Time Required 90 minutes

Serves 2-3

Ingredients

Sauce

2 cloves garlic chopped

2 cups veggie broth

2 Tbsp olive oil

salt and pepper

Cabbage Rolls

1/2 head cabbage

1/2 onion chopped 

3 garlic cloves minced

2 Tbsp olive oil

1 carrot shredded

1/2 cups zucchini chopped 

1/2 cups rice cooked

We made these at the last minute for our friend Liz and impressed ourselves a few weeks ago. This is a cheap, but surprisingly flavorful veggie version of a traditional Italian favorite. 

Start by carefully tearing the leaves off the head of cabbage.  We made 3 rolls per person both times we tried this recipe. Place the leaves in a medium sized bowl and cover them with boiling water. Let them sit for 10 minutes, then place in a strainer. 

While the cabbage is soaking, prepare the stuffing and the sauce. 

Saute the onions and garlic together for 4 minutes. Then add the cubed squash and saute for 5 minutes. Finally add the vegetable stock, salt, and pepper. Simmer for 10 minutes. 

While the sauce mixture is cooking, saute the other half on the onion in a different pan for 4 minutes.  Add the carrots, garlic, and zucchini and cook for an another 5 minutes.  Stir in the rice and cook for about 5 minutes. Set aside. 

Scoop the sauce mixture into a blender and liquefy.  Pour into 1/2 of the sauce the skillet and simmer on very low heat. 

Spoon the rice and vegetables into the cabbage leaf and roll up. Place the cabbage rolls in the skills with the sauce and cover with the remaining sauce. Cook on low heat for 30-40 minutes.  We ate ours with more rice, greens, and topped them with nutritional yeast and cilantro.  

 

Wild Rice and Squash Fritters

Time Required 1 hour



Ingredients

1 small acorn squash

1 medium yellow onion

3 eggs

1 Tbsp paprika

1 Tbsp tumeric

1/4 cup flaxseed meal

2 cups cooked wild rice blend

1/4 cup raisins

1/4 cup olive oil

3 cloves garlic



Cook the wild rice according to the directions.  We used a blend of one half wild rice and one half brown rice because that's what was in the pantry.  The wild rice gives these fritters a wonderful nutty flavor, so use pure wild rice if you have it.  Try cooking the wild rice in a rice cooker. For especially plump raisins, add them to the rice while it's cooking about 10 minutes before it's done. 



While the rice is cooking, chop the squash into 2 in long rectangles and chop the onion into thick slices.  We used the grating function on our food processor to grate the squash and onions.  Chopping up the vegetables makes them fit easily into the food processor; the exact size and look of the squash isn't important at this point. The squash skin cooks into the pancakes and can be left on.  



Grate the squash, onions, and garlic using the food processor. 



Place the squash mixture in a medium sized mixing bowl and add the rice, raisins, eggs, spices, and flaxseeds.  The

original recipe we based ours off of called for one egg, but once we saw the batter we decided to add 3.  The batter should be moist and clump together a bit when it's completely mixed.

Form the batter into patties 3 inches in diameter using your hands.  

​Add oil to a pan 1 Tsp at a time to cook the fritters. Cook the fritters on each side for about 3 minutes on each side. They should be lightly browned when they're done. 



We ate our fritters with ginger steamed broccoli and roasted root veggies. Enjoy!