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A pumped up, healthy version of cornbread and chili that couldn’t be any easier!
For Lentil Chili:
Heat oil in a pot. Add onions and cook for a few minutes. Add garlic and cook for an additional minute. Add can of tomatoes, spices, lentils, water and corn. Bring to a boil and simmer for 20 minutes. Add kale and Smart Dog and cook for an additional 10 minutes or until lentils are tender.
Serve over savory sun dried tomato cornmeal waffles.
For Sun Dried Tomato Cornmeal Waffle:
Blend together rehydrated sun dried tomato and milk until smooth. Add eggs and pulse. In a separate bowl, combine flour, cornmeal, baking soda, baking powder, salt, parmesan cheese. Gradually pulse in dry ingredients until just combined and smooth (make sure to scrape the sides of the blender). Pour into a hot waffle iron, bake for 3 minutes or until golden brown and cooked through. Makes 2 huge belgian waffles and probably a few regular waffles. Enough for 4 people.
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dixiechik on 10.5.2010
This looks great – I’m gonna have to get a waffle maker now!
Shea
katkturner on 9.17.2010
This sounds amazing, but unfortunately, it’s not vegan. The waffles have eggs and dairy in them, which are not included in the vegan diet. You might want to adjust the tags. It looks amazing, though! Will have to try it (with a few adjustments :-D)