Crispy Whole Grain Honey Cornbread Waffles

Crispy Whole Grain Honey Cornbread Waffles | veggieandthebeastfeast.com
Dear Cornbread,

I’m sorry for all the smack I used to talk about you. I was out of line.

I used to wish you were something different – something saltier, maybe cheesier, and definitely less sweet. I used to think you looked better on the outside than you tasted on the inside.

Crispy Whole Grain Honey Cornbread Waffles | veggieandthebeastfeast.com

Then I had a raspberry cornbread cake that altered my whole cornbread outlook. Then I made some high protein jalapeño cheddar cornbread muffins (book recipe!), and THEN I made some golden brown, crispy, cornbread waffles.

I now realize that you are perfect in that grey area of salty and sweet. You shine in that grey area.

Crispy Whole Grain Honey Cornbread Waffles | veggieandthebeastfeast.com

These waffles are lightly sweetened with honey, just slightly salty, and oh-so-crispy. They become golden brown on the outside, but have a fluffy center with just a bit of cornbread texture.

I’ve made this recipe 3 times in the past 2 weeks, and every time they turned out fantastically crunchy and flavorful. You can make them with non-dairy milk and a flax egg, or with the standard dairy milk and chicken egg – either way is perfect! The recipe makes 3 Belgian waffles (slightly smaller than 8″), but if you are serving a larger crowd you can easily double (or triple?) it.

Crispy Whole Grain Honey Cornbread Waffles | veggieandthebeastfeast.com

You just keep being you, cornbread, because you are pretty great.
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Blueberry Arugula Salad with Lemon Honey Dressing

Blueberry Arugula Salad with Lemon Honey Dressing | veggieandthebeastfeast.com

As I’m writing this from bed at 9pm, the daylight is almost gone, and Teia is licking my fingers as I try to type. She wants to go outside and soak up that last sliver of light. Maybe she’s adopted the Minnesotan need to make the most of these summer days.

Or maybe she’s just acting like a dog who has to pee. Either or.

Blueberry Arugula Salad with Lemon Honey Dressing | veggieandthebeastfeast.com

I’ve apparently been soaking up the tastes of summer, because it’s come to my attention that this is my third lemon-y recipe in the past 2 1/2 weeks.

Overarching statement of truth: Summer should be citrus-y and fresh and enjoyed on as many patios as possible. Preach it, right?

Blueberry Arugula Salad with Lemon Honey Dressing | veggieandthebeastfeast.comBlueberry Arugula Salad with Lemon Honey Dressing | veggieandthebeastfeast.com

If you’re not into blueberries, this salad would be fabulous with strawberries. Feel free to swap out the feta for goat cheese, or omit the cheese entirely if you’d prefer.

My favorite part of this salad is the mix of the juicy blueberries with the crunchy almonds – so much flavor and texture and then a summery POW of lemon and honey dressing.

Blueberry Arugula Salad with Lemon Honey Dressing | veggieandthebeastfeast.com

The salad is best when dressed right before serving, since baby arugula is delicate and gets limp when coated in dressing. To make this a more filling meal, serve it with a scoop of your favorite grain. I loved eating it with a scoop of millet, but barley or quinoa would be great too.

Blueberry Arugula Salad with Lemon Honey Dressing | veggieandthebeastfeast.com

This salad + chilled white wine with a lemon slice + patio = summah bliss.

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Easy Vegetable Chow Mein

Easy Vegetable Chow Mein | veggieandthebeastfeast.com

It was 7:30 on a Monday, we were driving Teia home from her doggy obedience class (she’s in level II now, dontchaknow) and suddenly I needed chow mein. NEEDED it. It was a “gotta have it/can’t stop/won’t stop thinking about it until I get it” type thing. You know the drill.

That craving resulted in a recipe that has graced my kitchen multiple times over the past few weeks, and I’m sharing it over on Greens & Chocolate today! Get the recipe here.

Grilled Tomato and Lemon Mascarpone Galettes

Grilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.com

July is my favorite summer month. My friends think I’m crazy for it, but I live for the summer heat. I know this is strange coming from a Minnesota girl, but I love the humidity, even if it does make my hair look like it belongs to Weird Al.

It’s sunny, sweaty, bright, and perfect for cold beer and grilling. Sometimes I love grilling veggie burgers and making sweet potato fries, but sometimes I want to be fancy. When I’m being fancy, I grill galettes.

Grilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.comGrilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.comGrilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.com

In case you’re unfamiliar, galettes are simply free-form tarts. When I make savory galettes, I like to think of them as classy-lady pizzas.

Ryan may object to the “classy lady” label, because he LOVED these. I ate one right off the grill for lunch, and then Ryan ate the remaining 3 in 24 hours. When he finished the last one he asked if we had any more (this coming from a man who usually doesn’t eat unless I remind him).

Grilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.com

I prefer making summer galettes on the grill because A) No extra heat in the house B) It’s July! Let’s grill things! C) More reason to be outside. Our gas grill has a temperature gauge, which made it easy to maintain a fairly steady temp. If your grill does not have a temperature gauge, and you don’t have a thermometer you can use, you will need to either watch the grill like a hawk, or just bake it on your pizza stone in the oven at 375 for 25-30 minutes.

Grilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.com

These galettes are wonderfully flaky, a little nutty from the whole wheat flour, and so darn pretty. The lemon mascarpone puffs up and hugs the juicy, roasted tomatoes. It’s just begging to be paired with a light arugula salad and a glass of chilled white wine.

Total classy lady (/dude) meal.

Grilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.comGrilled Tomato and Lemon Mascarpone Galettes | veggieandthebeastfeast.com

There’s a fair amount of butter and cheese in this recipe, but the ingredients are simple and the crust is whole wheat, so I have no qualms with a little extra fat in my whole-foods goodness. Also, we’ll be eating kale later this week, and balance wins.

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Chocolate Pretzel Ice Cream with Salted Caramel Swirl

Vegan Chocolate Pretzel Ice Cream with Salted Caramel Swirl

Although I’m never one to turn down a dessert, I’m just not into single-flavored ice cream. I’ll take a few licks of a good chocolate cone, but then I get bored. Give me some texture, like broken up graham cracker pie crust, chunks of partially-frozen peanut butter, chocolate chips, sprinkles, chopped peanuts, etc. and it’s a whole new world to me. This is why I love/hate fro-yo bars. When Ryan and I go he asks if I want to split something, but NO, because he’s the guy who gets white chocolate fro-yo then mixes kiwi with caramel and those gelatinous lychee balls. I can’t get on board with that, so we walk up to the counter with very different creations in our hands. Mine is usually double the weight of his, yet it’s gone in half the time.

Now that I have an ice cream machine, I’m having fun putting my favorite toppings into my frozen treats. It’s like Coldstone in here, but without the teenage workers who don’t want your tips because it means they have to sing. I never know what to do there – can I just slip them a buck under the counter and call it good? Or is “the man” always watching? Deep thoughts.

Vegan Chocolate Pretzel Ice Cream with Salted Caramel Swirl

Anyway, I digress. Last week, after discovering Caribou’s salted caramel cold press, my favorite Friday treat, has more sugar than I should consume in an entire day (60 grams!!!), I decided to make myself a proper salted caramel dessert to have at the end of the day, instead of in my morning coffee (…because that’s better, right? Logic?). Since a salted caramel swirl, while delicious, wouldn’t be enough texture for me, I layered in some pretzels for a little extra salted crunch.

Vegan Chocolate Pretzel Ice Cream with Salted Caramel Swirl

The resulting ice cream is super smooth, chocolatey (from both cocoa powder and semisweet chips), and salty from the sweet, buttery caramel and the little pretzel pieces. The pretzels lose a little of their crunch after being frozen, but they still give each lick/spoonful a little extra something…the extra something I need in order to devour the whole thing.

Vegan Chocolate Pretzel Ice Cream with Salted Caramel Swirl

I made the ice cream with light coconut milk, and the result was perfectly creamy and perfect. I can only imagine full fat would make it even dreamier, but it’s not necessary. To keep it vegan, I used vegan butter in the caramel, but regular butter would work fine if you’d prefer to use it. I added just a tablespoon of whiskey to the ice cream base, because vegan ice creams tend to be less scoopable than their dairy counterparts. It should be fine if you want to leave it out, but you’ll probably want the ice cream to sit out for a few more minutes before serving.
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