Waffle Makers and the Minimalist Paradox

So last weekend while shopping with Maciej, we happened upon this factory warehouse. While he took a gander at man toys, I headed straight to the back with the dimly lit sign labelled, “Kitchen”. This section is usually where my husband can find me at most department stores … Winners I’m talking to you … heh. Anyway, while browsing the mish-mash of items and reiterating the internal self-control narrative of necessity, I saw something that I have always wanted to try but felt it an unnecessary kitchen appliance. A waffle maker. And not just any waffle maker … a Star Wars waffle maker for $10.

Sorry about the waffle evidence above … I sent this photo to one of my good friends while I was too excited to clean it after use. Anyway, needless to say, I bought it. I figured for $10 I could try it out and if it was not for me or if I did not use it enough to justify the space it takes, I can donate it or give it away to someone who can get more value from it.

Now my husband saw this purchase and rolled his eyes while smiling with an exaggerated sigh (he is a Star Wars fan as well, after all). On the drive home, I discussed how we could have waffles for dinner. After using my verbal imagery to describe waffles stacked with berries, whipped cream, maple syrup, the works, Maciej commented, “that doesn’t sound like dinner” much to my disappointment. Men.

Alright, savoury waffles that need to be vegan and gluten-free? Bring it on. Pinterest here I come. The flavour combo that I found appealing was “Cheese and Chive”; however, cheese is not vegan, and I am not a fan of Daiya – I find the texture unappealing and the taste unconvincing at a higher price point. After some thought, I came up with this delicious hit. These cheezy waffles are the perfect texture and do not contain any dairy! Nope, these are vegetable-based! Seriously! Don’t even get me started on the fantastic creamy egg yolk flavour and texture in the vegan Hollandaize sauce. Furthermore, this recipe is mostly pantry ingredients making it easy to make when your fridge is looking empty before grocery day!

Kudos to my husband for taking a chance at the food photography above! I hope you enjoy this recipe as much as I did! Who said you couldn’t have waffles for dinner! If you try the recipe, share below!

Vegan Cheddar and Chive Waffles with Savoury Hollandaize Sauce

These cheezy waffles are the perfect texture and not a lick of dairy. They are also gluten-free and vegan! Don't even get me started on the amazing creamy egg yolk flavor and texture in the vegan Hollandaize sauce. Furthermore, this recipe is mostly pantry ingredients making it easy to make when your fridge is looking empty before grocery day! I strongly recommend weighing your ingredients as it is more accurate
Servings: 8 Waffles


Cheezy Chive Waffles

  • 360 g red potatoes peeled and diced (approx. 2 1/2 C)
  • 140 g carrots peeled and diced (approx. 1 C)
  • 1 clove garlic
  • 1 tbsp ground flax seed
  • 2 1/2 tbsp water
  • 6 tbsp nutritional yeast
  • 3 tbsp light oil olive oil, grapeseed oil
  • 1 1/2 C almond milk
  • 1 tsp apple cider vinegar
  • 1/2 C gluten free flour blend
  • 3/4 C cornmeal
  • 1 1/2 tsp baking powder
  • 1/4 C chives I keep freeze-dried chives in my pantry; however, you can use fresh chopped

Hollandaize Sauce

  • 2 tbsp olive oil
  • 4 cloves garlic
  • 1/2 onion chopped finely
  • 2 1/2 tbsp arrowroot powder
  • 1 C almond milk
  • 1 C water
  • 2 tbsp vegetable boullion powder
  • 1/2 lemon juiced
  • 2 tbsp nutritional yeast
  • 1 tbsp red miso paste
  • 1/4 tsp ground mustard
  • 1/8 tsp ground turmeric


Chezy Chive Waffles

  • Peel and chop the potatoes and the carrots* and place into a medium-size saucepan.
  • Fill the saucepan with water and place on the stove on high. Bring the potatoes and carrots to a boil for 5-7 minutes until tender.
  • While the potatoes and carrots are boiling, add one clove of garlic to a blender and turn on to chop finely.
  • In a small cup, make a flax egg by mixing the ground flax seed and water and letting it sit until ready to use.
  • When the potatoes and carrots are boiled, drain the water and place them into the blend with the garlic clove.
  • Add nutritional yeast, light oil, almond milk and apple cider vinegar to the blender then blend on high for 3 minutes**.
  • Preheat your waffle maker.
  • While the blender is running, mix the dry ingredients in a separate bowl. That is the gluten free flour, cornmeal, baking powder and chives.
  • When the blender has pureed the cheezey sauce, pour it into the mixing bowl with the dry ingredients.
  • Add the flax egg and hand mix the batter using a rubber spatula until consistent.
  • When the waffle maker is ready, pour your batter and shut the waffle maker. Most waffle makers have a "ready" light when the waffles are done; however, if not, these waffles take 5-7 minutes to cook***.
  • Remove the waffle from the waffle maker when it is slightly browned and allow the waffle to cool for 3-5 minutes.

Hollandaize Sauce

  • Place a medium-size saucepan on the stove at medium heat and add olive oil.
  • Finely chop garlic and onion and saute until transluscent (not brown).
  • While the onion and garlic are sauteeing, prepare your measuing cup of almond milk.
  • Add the arrowroot starch to the garlic and onion. When it starts to thicken, pour the almond milk a little at a time while quickly stirring so that it forms a gravy-like texture.
  • In your liquid measuring cup, mix the water and vegetable boullion powder together and slowly add the mixture to the cheezy sauce.
  • Whisk in lemon juice, nutritional yeast, miso paste, ground mustard and turmeric so that the sauce is well blended.
  • Heat the sauce on medium high until it thickens ****.
  • Pour the sauce into a blender and blend for 1-2 minutes until smooth.
  • Top the waffles with this Vegan Hollandaize sauce as well as chopped chives and enjoy!


* I like to place my pot on my electronic scale and weigh the potatoes and carrots as I go along.
** literally set a time for three minutes, it is essential that the potato and carrot puree into a thick and cheezy sauce.
*** these waffles are quite steamy! Do not be alarmed (like I was when I thought the recipe was a funk). Make sure that you leave the waffle maker to do its thing and don't open it to check on it for at least 5 minutes.
**** you should be able to see the metal at the bottom of your saucepan when you run a rubber spatula over the bottom. You are looking for the consistency of a thick gravy.

Portable Bananutbutter Baked Oatmeal

Why hello there!

How is everyone in Ontario enjoying their long weekend? I definitely needed the extra day as I have been working a lot lately. To say that my professional life has been emotionally taxing is merely skimming the surface. Yesterday, Maciej and I were talking and he was really keen on spending time together. Today we decided to start the day with breakfast at a “ma and pa” restaurant where I caught up with a friend of mine from college. After, we headed up north to do some winter hiking.

For me, it is important to go outside and get some sunshine in the winter. Admittedly, I have not been doing this as much as I should be. I have been in a bit of a rut. Now, to give myself some credit, I have been working out regularly using the treadmill at home as well as the gym but it is also important for me to get some fresh air; I was long overdue. Furthermore, I need to spend more time doing things with the best friend I live with. I am often guilty of getting myself into such a work cycle that Maciej sometimes has to come out and shout with waving arms tell me he needs some attention LOL. This is a blessing because as the saying goes: “if you both are the same, there is too much of you in the relationship!”. So off we went! And I must say, I felt great when I returned home!

So great, I was inspired to do some meal prep for this week … and recipe development! I have always been a big fan of baked oatmeal; however, I find it is often a “Sunday Brunch” kind of meal.

My goal was to create a portable baked oatmeal that was lightly and naturally sweetened so that it could be made easily on a Sunday afternoon and quickly grabbed in the morning so you can eat it in the car on your way to work.

The inspiration: a peanut butter and banana sandwich … a new and adult take on a classic.

What did you do during the Family Day long weekend?  Comment below on your family to-dos and any tricks you have to get you through the week and if you try out the recipe!

Portable Bananutbutter Baked Oatmeal

This oatmeal is convenient, healthy, naturally sweet and very versatile upon being an entirely plant-based dish. Whether you make it for a brunch or because you are a professional looking to make mornings a bit easier, this baked oatmeal is filled with protein and complex carbs to keep you full on the go!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 8 servings


  • 2 1/4 C rolled oats
  • 1 tsp baking powder
  • 1 tbsp chia seeds
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice optional
  • 2 tbsp brown sugar
  • 1/4 tsp salt *
  • 2 tbsp maple syrup
  • 2 bananas
  • 1/4 C peanut butter
  • 1 1/4 C almond milk


  • Preheat the oven to 375 °F and grease a muffin tin with coconut oil.
  • In a bowl mix the oatmeal, baking powder, chia seeds, cinnamon, pumpkin pie spice, brown sugar and salt.
  • In a saucepan over medium-low, mix the maple syrup, bananas, peanut butter and almond milk until the peanut butter is melted down. Feel free to use a hand mixer to create a smooth puree.
  • Mix the wet ingredients with the dry ingredients then divide the batter using a spoon into the muffin tin.
  • Bake in the oven for 35 minutes.
  • Let cool completely then wrap each oatmeal portion with plastic wrap and store individually in a zip-lock bag in the fridge for up to 4 days.


*If using salted peanut butter, omit.
Nutrition Facts:
Calories: 207
Fat: 7 grams
Carbohydrates: 35 grams
Fiber: 6 grams
Protein: 5 grams