Mmmhummm. It's brunch time, folks!
Being back in Paris, with nothing to do, has been extremely relaxing, but I'm starting to get the itch to be productive again.
I'm in my "transition" phase... the euphemism I coined for my post-masters, pre-real life era. It's always really fun out chatting to people at bars when we get to the ever so famous question of "what do you do?". (insert sarcasm.)
Instead of trying to explain to French people what "funemployed" means, I just go straight to the truth: I am now my sister's official dog walker and personal chef. Yes. I have, as of late, spent my days wandering the streets of Paris with Walter (aka: Wall-diddy), frequenting fruit and vegetable markets, and then later attempting to force my vegetarianism on my sister (to which she replies with this, and then shows up back from work with sausages or a roasted chicken).
The daily dinner regime (that I at least try to do for four days a week...) keeps me somewhat busy. I'm really liking the task of trying to find interesting things to make. It's actually quite a challenge, because unlike me, my sister doesn't seem keen on eating hummus and spinach every night. Imagine?
So, since I'm basically a stay-at-home mom now (or aunt, considering Walter is my sister's dog), it's totally appropriate to provide some brunching materials for our Sunday afternoon! Considering we ate at 2pm, it's more of a lunch... but these waffles are a great idea for your next weekend feast!
Sweet Potato Waffles - What you need:
- 1 1/4 cup mashed sweet potato (I baked a large sweet potato in the oven until mashable, about 45 minutes)
- 1 1/4 cup all purpose flour
- 1/4 cup arrow root (if you don't have arrow root, substitute in corn starch - no problem!)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1 1/2 cup cashew milk (or any sort of milk will work)
- 1 tablespoon white vinegar
Sweet Potato Waffles - What you do:
Preheat your waffle iron.
In a large bowl, combine the flour, arrow root, baking powder, and salt. Set aside.
In a medium bowl, stir together the olive oil, cashew milk, and vinegar.
Add the wet ingredients into the dry ingredients and combine well.
Fold in the sweet potatoes.
Spoon out around 1/3 cup of the waffle batter onto the hot and ready waffle iron.
Cook the waffles according to your waffle maker's instructions.
These waffles are savoury - but if you want to make them sweet, add a tablespoon or so of sugar and cinnamon!
I made eggs benedict with these waffles... goat cheese, mustard, garlic -
sautéed spinach, and poached eggs!
Oh nom. These waffles are egg-free (and vegan if you use cashew milk like me!). Plus, they're super simple to make with not too many ingredients! This recipe made 8 waffles.
Baking soundtrack - Tunes to inspire your inner baker:
Yup. Us three ladies (the Swede joined with my sister for brunch!) totally rocked out to Taylor Swift for the entire brunch. It's fine. It's just like that time I listened to Justin Bieber on the way home from Dar es Salaam in the airplane.
No wait. That never happened.