NEVER ENOUGH GARLIC

Who says waffles always have to be sweet? These savoury, vegan waffles make for a fluffy, crispy lunch or dinner treat. And it's perfect for those of us who want to eat waffles all day long! We served ours with stir-fried kale, fresh pomegranate seeds, and our versatile Cashew Herb Cream, but it's entirely up to you so let your imagination (or stomach) go wild!

Ingredients (makes 6 waffles):

• 60 ml (0.25 cups) olive oil
• 60 ml (0.25 cups) sunflower oil
• 350 ml (1.5 cups) unsweetened plant milk (we used soy)
• 2 tsp. apple cider vinegar
• 2 tsp. baking powder
• 170 g (6 oz) flour
• 1 spring onion, chopped
• 2 cloves of garlic, crushed
• 10 baby potatoes (400 g/ 14 oz)
• 1 tsp. shelled hemp seeds
• 1 tsp. salt
• Pinch of pepper
• Pinch of paprika
  

Instructions:

1. In a small bowl, stir the apple cider vinegar and plant milk together and set aside for 10 minutes.
2. Mix the olive and sunflower oil to the milk mixture and stir in the paprika. 
3. Peel your potatoes if necessary (depending on the kind) and grate them.
4. Put the grated potato in a large bowl, and add the other ingredients one by one, ending with the milk/oil mixture. Whisk together until combined in a dough-like consistency. 
5. Give each waffle 8-9 minutes in the waffle maker until golden brown and crispy.

Enjoy!