Vegan green buckwheat waffles with miso cream and salad
6 servings
60 minutes
Recipe from Alexandra Belegova, owner of the waffle shop "Zhön".
1
Pour water over green buckwheat so that it exceeds the level of the grains by three fingers. Leave it for 5 hours at room temperature or put it in the fridge if soaking for more than 10 hours.
- Green (raw) buckwheat groats: 100 g
2
Put buckwheat in a blender bowl, add 50 ml of coconut milk and a pinch of salt. Blend until it reaches a porridge-like consistency.
- Coconut milk: 100 ml
- Salt: to taste
3
Add 10 grams of spinach and blend it with the buckwheat. Then add the same amount of spinach again and blend again. It's better to add spinach in parts, making it easier for the blender to handle.
- Spinach: 40 g
4
Transfer the whipped mass to a bowl, add rice flour and baking powder. Mix thoroughly.
- Rice flour: 20 g
- Baking powder (raising agent): 2 g
5
Let the waffle batter rest while preparing the filling. Place tofu in a blender, add coconut milk (50 ml), miso paste, and lime juice.
- Tofu: 100 g
- Coconut milk: 100 ml
- Miso paste: 5 g
- Lime juice: 5 ml
6
Whip into a smooth, homogeneous cream. If you want the cream to resemble a sauce more, you can add a bit more coconut milk.
- Coconut milk: 100 ml
7
Place the dough in the preheated waffle maker and bake the waffles, timing it according to how long the waffle maker takes.
8
Prepare vinaigrette sauce. In a blender bowl, add cane sugar, lemon juice, and cold olive oil. Blend the sauce until smooth, ensuring the sugar completely dissolves.
- Cane sugar: 5 g
- Lemon juice: 10 ml
- Olive oil: 50 ml
9
Prepare a green salad. Place the remaining spinach in a bowl. Use a vegetable peeler to take 2 thin strips from the carrot and add them to the spinach. Add 2 thin slices of kumquat to the salad.
- Spinach: 40 g
- Carrot: 1 piece
- Kumquat: 1 piece
10
Dress the salad with vinaigrette.
11
Generously spread tofu cream on the ready waffles. Top with salad.
12
Serve the waffles while they are warm.
