Bell Pepper Cornmeal Waffles with Herb Sauce

We enjoyed these as a lovely Sunday brunch. They were delicious. They would also be nice for a light evening supper with a fresh garden salad.

Yield: 7 individual waffles

Ingredients

for the bell pepper cornmeal waffles:

• 1 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• pinch cayenne
• 5 tablespoons vegan margarine, melted
• 2 egg replacements
• 1 ripe bell pepper, orange, red or yellow
• 1 1/4 cups non-dairy milk
• 3 tablespoons chives, chopped, plus more for serving

for the herb sauce:

• 1 cup non-dairy cream
• 1 bunch dill, chopped
• 1 small bunch parsley, finely chopped
• 1 bunch chives, chopped
• 10 basil leaves chopped
• 5 oregano herbs, chopped
• salt and pepper to taste
• dash cayenne (optional)
• 1 teaspoon cornflour to thicken if needed

Directions

to make the waffles:

1. De-seed the bell pepper and chop into small pieces.
2. Saute or steam the bell pepper pieces.
3. Reserve 1/2 the bell pepper pieces to be pieces in the batter and puree the rest.
4. Mix the dry ingredients in a large bowl.
5. In a second bowl, mix the non-dairy milk, pepper puree, pepper pieces and melted vegan margarine.
6. Add the wet ingredients to the dry and add the herbs.
7. Allow the batter to set for 10 minutes.
8. Spray a hot waffle iron with cooking spray and ladle the bater onto the griddle.
9. The waffles can be kept hot in a warm oven until they are all done, or can be served individually.

to make the herb sauce:

1. Chop all the herbs.
2. Heat the on dairy cream in a saucepan.
3. Add the herbs and seasonings.
4. Season to taste with additional herbs.
5. If the sauce is too thin, mix 1 teaspoon of cornstarch in a bit of water and add to the cream.
6. Heat the cream sauce until it becomes thickened.
7. Serve the waffles with the cream sauce on top.