Slightly Modified a Keepin' It Kind Recipe| Serves: 4 | Too much time
1 head of #cauliflower, chopped into very small florets
Coconut oil or olive oil spray
Few dashes of garlic powder
Few dashes of cumin
Few dashes of smoked paprika
S&P to taste
1 cup red #lentils
2 cups water
1 tsp olive oil
½ red onion, diced
2-3 cloves garlic, minced
½ #RedBellPepper, diced
1 15oz can of fire roasted #tomatoes, diced
¼ cup tomato paste
2 tbsp coconut aminos
2 tbsp sriracha
1 tbsp agave
2 tsp dried oregano
1 ½ tsp ground cumin
1 tsp dried thyme
1 tsp smoked paprika
1 tsp liquid smoke
1 tbsp nutritional yeast (optional and I went for it)
salt/pepper to taste
Preheat the oven to 400. Line a baking sheet with parchment paper. Spread the cauliflower florets out on the baking sheet. Lightly spray with olive oil (or drizzle a tiny bit of olive oil). Sprinkle with spices and add salt and pepper to taste. Toss to fully coat each piece.
Roast the cauliflower for about 15 minutes, tossing halfway through. Remove from oven. Set aside until ready to use.
Once you've placed the cauliflower in the oven, cook your lentils. Place the lentils in a small pot, cover with the water and place the lid on the pot. Bring to a boil, then reduce to a simmer, leaving the lid cracked open a bit. Cook for about 8-10 minutes (if you are using regular lentils, as aopposed to red, this time may be longer), until just barely undercooked (DO NOT FULLY COOK THE LENTILS). Remove from heat, drain, and set aside.
Heat the olive oil in a large shallow saucepan over medium heat for about one minute. Add the onion and garlic and sauté until onions are translucent and garlic is fragrant. Add the bell pepper and sauté for about two minutes. Add the rest of the ingredients, along with the cooked lentils and the roasted cauliflower. Use your spatula/spoon to break up the cauliflower as you mix it in. Let it simmer, stirring occasionally, for about 10 minutes, until heated through and slightly thickened. If it sticks, add a little water to scrape the pan and lower the heat a bit.
Once it is fully cooked, keep warm until it is ready to be added to the waffles.
1 1/2 cups almond milk
2 tsp apple cider vinegar
¼ cup melted coconut oil
2 tbsp agave syrup
1 1/2 cups ground cornmeal
3/4 cup oat flour
1/3 cup nutritional yeast
1 tbsp baking powder
1 tsp of Ener-G egg replacer (I did a Neat Egg)
1 tsp fine sea salt
Combine the almond milk and the apple cider vinegar and allow to sour for about 10 minutes.
In a large bowl, combine your dry ingredients and thoroughly mix. Set aside.
In a small bowl, combine the coconut oil, maple syrup, and soured almond milk. Add the wet ingredients to the dry ingredients and mix until just combined. Let stand for 10 minutes, while you let the waffle maker heat up.
Cook waffles according to your waffle maker's instructions. Top with sloppy joes, vegan cheese (if using), and green onions. Enjoy!
What I ate and drank today (7/1/2018)
2 cups of coffee
72 oz of water
Couple of adult beverages
Breakfast sandwich with kale, almond butter and avocado
Cornbread waffle with lentil sloppy joes