Savory waffles

Ingredients:

1 medium zucchini
1 large carrot
1/2 cup sweet corn
1/2 cup vegan shredded cheese (I used Follow Your Heart, Cheese Alternative, Cheddar Shreds)
1 TBS olive oil
1 1/2 cup pancake mix (I used Birch Benders, Pancake & Waffle Mix, Plant Protein)
3/4 cup unsweetened almond milk

Dash of salt and pepper

Method:

1. Grate or food process zucchini and carrots and add to a bowl.
2. Add all other ingredients to form the batter.

3. Grease the waffle press

4. Spoon batter into a waffle press, panini press, or pan. 

My family these in a few different ways:
1 - with marinara
2 - with salsa
3 - topped with black beans and avocado (and salsa)
4 - topped with avocado (my favorite)

5 - with a side of pickles --> a kiddo favorite!

Homemade Vegan Nutella

Adapted with slight modification (to reduce bitterness) from one of my favorite vegan bloggers, Sadia at Pick Up Limes.

Ingredients:

1 1/2 cups roasted and peeled hazelnuts
1/3 cup almond milk
1 TBS liquid coconut oil
3 TBS maple syrup
6 pitted dates
1/4 cup cocoa powder
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp salt

Method:

1. Using a food processor, process the hazelnuts until they resemble any nut butter. Smooth and creamy!
2. Add the remaining ingredients and continue processing until smooth.
3. Enjoy on EVERYTHING!!
4. If any is left, store in an airtight container in the fridge.