So, I’ve always been fascinated by the obsession with adding waffles to food. Somehow, I managed to last 32 years without trying anything other than a breakfast waffle, so the whole idea just seemed nuts to me. Waffles? With something savory? What the what? But then I moved to Brooklyn, and off the top of my head I can think of at least 2 restaurants in Williamsburg alone devoted to this – a chicken & waffles place, and a sweet and savory waffles sandwich spot. Obviously I tried a savory waffle sandwich, stat, and finally understood the hype. Who knew waffles with hummus, avocado, tomato and sriracha were such a delicious combination!? (Apparently, everyone but me.)
So when I started thinking about recipes for bacon week, I immediately wanted to do something savory with waffles, with bacon pieces cooked in. And I do love me some chili when it gets cold, so, chili n’ waffles it was! And come on, can you think of a better pairing than cornbread waffles to go with bacon and chili? Nope, didn’t think so.
I have to say, this dinner is embarrassingly easy to make. I used my dutch oven but you could also absolutely just program your slow cooker and it would work just as well. Hell, you could even just cook this for 45 minutes – but the flavor will be better the longer you cook it and let the flavors develop. I adapted this recipe from Minimalist Baker’s awesome recipe for Blue Cornmeal Waffles. Although I switched out blue cornmeal for standard cornmeal, these are the bomb diggity. The come out moist and fluffy and pair perfectly with the chili. And honestly having skied and half day (um, my legs got tired after 3 hours, shush) this was a healthy, stick to your ribs kind of meal. I was full, but still felt good. And if you’ve ever gotten full on bad for you food, you definitely know the difference. The vegan bacon adds a nice bit of saltiness to an otherwise deliciously sweet cornbread waffle, and I just dropped the pieces right into the waffle iron before cooking. Unlike the “bacon” I made for the Bao, these I wanted to be crispy, so I used smaller shreds of coconut and didn’t make them with the juice. They come out nice and crunchy and are the perfect addition. I hope this dinner keeps you warm and full on some blustery fall night! Happy Eating, and don’t forget to Like us on Facebook and Follow us on Twitter!
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons liquid smoke
- 1 cup shredded unsweetened coconut
- 1 cup unsweetened almond milk +
- 1 tablespoon Lemon Juice
- 1/4 cup melted Coconut Oil
- 1 1/2 teaspoon vanilla extract
- 2 tablespoons Agave Nectar
- 1 1/2 cup Whole Wheat Pastry Flour or Whole Wheat All Purpose Flour
- 3/4 cup Corn Meal
- 2 tablespoon Flaxseed Meal
- 1 1/2 tsp Baking Powder
- 1 tablespoon sugar
- pinch Salt
- 1 1/2 tablespoons coconut oil
- 1 onions, chopped
- 4 garlic cloves, chopped
- 1/2 teaspoon cayenne powder
- 1 tablespoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 32oz can diced tomatoes
- 2 15 oz can black beans, rinsed
- 1 2 1/4-pound butternut squash, cubed, (about 3 cups - can be frozen)
- 1 cup Corn
- Preheat oven to 300°. Mix soy sauce, liquid smoke, maple syrup and coconut in a bowl and ix until well coated. Place coconut without any additional liquid on a foil lined baking sheet and bake for 25-30 minutes until crisp and light brown.
- Mix almond milk and lemon juice in a large bowl and let sit for 10 minutes until curdled. Add melted coconut oil, vanilla extract, and agave nectar to measuring cup.
- In another large bowl mix flour, corn meal, flax meal, baking powder, sugar and salt
- Slowly add dry ingredients to wet ones until thoroughly mixed.
- Preheat waffle iron if needed. Drop "bacon" pieces into bottom of iron and add batter. Drop more pieces on top. Bake according to iron instructions. Repeat until all batter is used. Waffles can be made earlier and reheated.
- In a dutch oven, heat over medium high heat and add 1 1/2 tablespoon coconut oil. Add chopped onions and cook until softened. Then add garlic and cook until fragrant. Add cayenne, coriander, black pepper and salt and cook, stirring occasionally for 2-3 minutes.
- Add tomatoes, black beans, squash, and corn, and mix all ingredients together. Cook in oven at 200° for 2-3 hours.
- Serve hot over warm waffles.