Monday, August 9, 2010

Green Waffle Tacos

Yes, you heard it right... a green waffle taco. A waffle, turned green and made into a taco. Talk about difficult, coming up with a compelling name for this one. And just to get it out there, this is the one; this is the meal that I was all twitterpated about last week. The one that was a beautiful, glorious, heavenly concoction in my head, destined for foodie greatness! The one I hyped up as epic. Remember me talking about it over several posts? Yeah. Honey said I probably shouldn't have hyped it up so much. Ooh.

Just to get it out there in the beginning, it didn't turn out the way my mind's eye had painted it: a beautifully full, fluffy yet crispy, waffle made of all things green, (which, if you're here often enough, you know I lurve all things green) topped with a heavenly combination of sweet roasted corn, edamame beans and spicy soyrizo, then finished with a glorious sour cream sauce.

Reality proved that the waffles weren't the large fluffy/crispy ones in my mind. They were more... flat. Still good, mind you... but flat. So I put one together (as I saw it in my head) and Honey was like 'WHAT THE EFF IS THAT???' Don't get me wrong, it WAS delicious, just not delicious looking. So, as most of my concoctions go, we switched it up a bit and made the odd looking heap of whatnot into tacos. Waffle tacos!

And because the flavor was there, they turned good... Just not what I thought. Honey did recant his 'what the eff' statement after he tasted them and I do have to admit, the original idea wasn't nearly as appealing as I pictured it. Don't you love the honesty here? :) Honey said 'don't take this the wrong way honey, it's kind of like a Taco Bell chalupa!' He says don't take it the wrong way because he's comparing it to fast food... ok with me. Nothing like gourmet fast food!


And Note: These were really hard to photograph so please bear with me. They are more tasty than they look... it's one of those meals :)

Need:
For the Waffles:
2 cloves garlic, chopped or smashed
2 garlic scapes, chopped fine
1/2 cup green onions, chopped
1 cup spinach, chopped fine
Pinch red pepper flakes
Salt and pepper
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 Tablespoons baking powder
1/2 teaspoon salt
1 Tablespoon cumin
about 2 cups plain soy milk
For the 'filling':
1 cup roasted corn (you can roast your own or use Trader Joe's frozen roasted corn)
1 cup edamame beans, shelled
1/2 cup soyrizo
For the Sour Cream Sauce:
3/4 cup Tofutti sour 'cream'
2 Tablespoons fresh italian parsley (or cilantro), chopped
1 Tablespoon salsa (I used my fresh salsa but you could use canned as well)
Dash salt and pepper
Fresh chives, chopped (for cream sauce and garnish)

Do:
In a sautee pan, heat some olive oil and add the garlic and garlic scapes. Sautee for about 2 minutes then add the spinach, green onion and red pepper flakes along with a little salt and fresh cracked pepper. Let cook another few minutes until spinach is well wilted then turn heat off and scoop the contents into a small prep bowl.


In the same sautee pan, heat to medium and add the roasted corn and edamame. If your corn and edamame are frozen, let them cook for a bit to defrost. You shouldn't have to add any oil. Once fairly done, add the soyrizo and combine well. Let cook for another 5 minutes or so then turn off the heat and set aside. Note: timing wise, you can tandem this step with the making of the waffles step.


Heat up your waffle iron so it's ready to go.

In a medium bowl, combine both flours, baking powder, cumin and salt. Mix well. Add the soy milk one cup at a time. I used about 2 cups to get to the right consistency. You may need to add a little more... play with it.

To your mix, add the contents of your sautee pan and mix well.


Spray your waffle iron and pour 1/2 to 3/4 cup batter in the center. Note: I found I was able to get away with more batter than I usually use... you want a fairly large waffle so play with it. Put the lid down and let it cook away, about 5 minutes.

While your waffles are cooking, mix your sour cream sauce which is ridiculously simple. All you have to do is combine the sour cream, parsley (or cilantro), salsa, chives and salt and pepper. Mix well and you're done!

When your first waffle is done cooking either begin plating (if you're cooking for whoever is watching) or keep it warm in the oven while the others cook.


Serve:
To plate, simply lay your waffle down and line the middle of it with your roasted corn/edamame mixture. On top of that drizzle the sour cream sauce and garnish with some chopped chives.


To eat, pick it up like a taco, folding the sides inward. It's oh so delicious and inspires me to make more waffle taco combinations! I hope you like my 'accidental success' as much as we did!

like my helpers? Nothing like propping up your food with garlic and lime :)



Enjoy!
Edamame Soybean

5 comments:

  1. Ugly or not, these sound delicious to me!

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  2. Ok, so maybe they're not so beautiful, but they sure sound pretty good and tasty. I don't have a waffle maker, but I guess you could turn the batter into a pancake, right?
    Sue

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  3. Wow!! These look & sound incredible!

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  4. holy cow, these look amazing! I'll let you know if I am ever brave enough to try making them! :)

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  5. Yay! thank you ladies! They were really good... just hard to get a good picture!!

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