My husband likes beer, a lot. He brewed his own beer and it was so delicious; it even passed the german-taste-bud-stamp-of-approval from my parents. When we visit our favorite bars and breweries, we are overwhelmed by the beer selections. But when it comes to ordering food, we usually end up getting a grilled cheese off the kid’s menu because the are not many meat-free options. In our make-believe bar that would serve good beer and hippie food this would be the best seller on the menu.

The beer waffles are yeasty and delicious. The smokey tempeh is savory and full of flavor. The relish has that whole spicy, sweet and roasted thing going on, it’s pretty amazing. This dish is a visual feast that leaves you so satisfied but good feeling at the same time.

1 package yeast

1/4 cup warm water

1 (12 oz) can/bottle of your favorite beer at room temperature (I used a light summer ale)

1 egg

1/4 cup olive oil

1 tablespoon lemon juice

2 cups whole wheat flour or spelt flour

2 tablespoons sugar

1 and 1/2 teaspoons salt

1/2 teaspoon cinnamon

Ingredients for the Tempeh 

1 package tempeh (8 oz)

1 tablespoon garlic powder

1 tablespoon curry powder

1/2 tablespoon cumin powder

2 dashes liquid smoke

3 dashes of your favorite hot sauce

4 dashes of your favorite soy sauce

maple syrup to serve

Ingredients for the Summer Relish

1 peach

1 jalapeño

3 big slices pineapple

1 small cucumber

1/2 small shallot or some green onion

6 basil leaves

2 dashes red wine vinegar

Directions 

Start by breaking the tempeh up into bite sized pieces and place into a bowl with the seasonings and sauces to marinate. While the tempeh is marinating make the waffle batter. Dissolve yeast in warm water, making sure no clumps remain. Mis dry ingredients together then whisk in remaining ingredients in large bowl until smooth. Cover and let stand in warm place until bubbly, about 45 minutes. While the batter rises prepare the relish. Roasting the pineapple and jalapeño on a low broil for 15 minutes until brown and fragrant. Finely chop all the relish ingredients and place them in a bowl. When the batter is ready, cook waffles per instruction for your waffle maker. While the waffles are cooking you can begin sautéing the tempeh. Pour a couple glugs of your favorite high heat oil in a hot pan (I used rice bran). Place the tempeh with any leftover marinade into the hot pan and quickly fry until fragrant and light brown, about 10 minutes. Place tempeh nuggets on cooked waffles and serve with maple syrup and relish on the side.

Photography by Paige Alisa

Vegan {Zucchini} Fritter with Avocado Cream

Everyone likes fritters, ok maybe I’m being a little presumptuous, but what’s not to love about a cute, little, crispy, pan-fried, fresh veggie, potato cake. These fritters are so good I wanted to be sure everyone could enjoy them to the fullest extent so I made three different versions: Vegetarian, Vegan and Gluten-free. Each comes with their own custom dipping sauce and step-by-step guide so everyone can join in on this fritter party! Here’s why I love fritters; you can eat them for breakfast or on a salad for lunch or bring them to a picnic. You can easily whip them up for a quick weeknight dinner that’s wholesome and really tasty. You can make the batter ahead of time and just keep it in the fridge until you’re ready to fry them up. You’re getting a bunch of healthy vegetables without that ‘I’m eating like a bunny’ feeling. And most importantly the minimal cook time keeps you and your kitchen cool. Fritters are all-around cool.

I made the vegan ones with chia seeds to hold them together in place of the egg. If you don’t have a zucchini, try any other vegetable. Feel free to mix and mach veggies to your heart’s content. The avocado cream tastes so good, kinda blows my mind that it’s vegan.

Ingredients for the Vegan {Zucchini} Fritter 

1 zucchini

3 small golden potatoes

1 small white or yellow onion

1 handful parsley

2 heaping tablespoons whole wheat flour

2 heaping tablespoons breadcrumbs (I used panko)

1 tablespoon chia seeds

salt and pepper generously

1 teaspoon garlic powder

1 teaspoon pepper flakes

 

Ingredients for the Vegan Avocado Cream

half an avocado

1 cup cashews (soaked)

1 tablespoon nutritional yeast

2 garlic cloves

1 squeeze lemon (juice)

salt and pepper generously

 

Directions

Start by soaking the cashews in water. Soak the chia seeds in 3 tablespoons water. Grate the zucchini, potato and onion and place in large mixing bowl with the rest of the fritter ingredients. Stir together to combine. Scoop spoonfuls of mixture onto a hot oiled pan. I used rice bran oil, it’s good for high heat. After the fritters are crispy and light brown, flip then over to the other side. Let cook about 2 to 3 minutes per side. Combine ingredients for avocado cream in blender. Serve with fritters.

Vegetarian {Carrot} Fritter with Garlicky Yogurt Dip

These carrot fritters were my favorite. I just love the curry, cilantro and garlic flavor combination. This cool yogurt dip made the perfect topping.

• Step 1

  

  Grate the carrots, potato and onion. Place in big mixing bowl with the rest of the fritter ingredients.

• Step 2

  

  Combine all ingredients well.

• Step 3

  

  Scoop spoonfuls of the mixture onto a hot, oiled pan and fry for about 2 to 4 minutes per side.

• Step 4

  

  Season yogurt and stir ingredients together. I used whole milk greek yogurt (it’s the least processed and the best).

 

Ingredients for the Vegetarian {Carrot} Fritter 

3 to 4 carrots

3 to 4 small golden potatoes

1 small white or yellow onion

3 eggs

2 heaping tablespoons whole wheat flour or breadcrumbs

salt and pepper generously

1 teaspoon curry powder

1 teaspoon cumin seeds

 

Ingredients for the Yogurt Dip

half a cup plain greek yogurt

2 garlic cloves (pressed)

1 squeeze of lemon (juice)

1 handful cilantro (if you don’t like cilantro you can use chives)

salt and pepper, generously

 

Directions

Grate the carrots, potato and onion and place in large mixing bowl with the rest of the fritter ingredients. Stir together to combine. Scoop spoonfuls of mixture onto a hot oiled pan. I used rice bran oil, it’s good for high heat. After the fritters are crispy and light brown, flip then over to the other side. Let cook about 2 to 3 minutes per side. Combine ingredients for yogurt dip in a bowl. Serve with fritters.

Gluten-Free {Eggplant} Fritters with Fresh Tomatoes & Basil

These fancy little eggplant fritters want to be the star appetizer at your next gluten-free dinner party!

• Step 1

  

  Grate the eggplant, potato and onion. Place in a large mixing bowl with the rest of the fritter ingredients.

• Step 2

  

  Stir ingredients together.

• Step 3

  

  Pan fry on medium high heat with your favorite high heat oil (I used rice bran).

• Step 4

  

  Quickly and easily make your own fresh tomato sauce in the food processor – just pulse to combine a couple times.

 

Ingredients for the Gluten-Free {Eggplant} Fritters 

1 small eggplant (or half of a large one)

3 to 4 small golden potatoes

3 eggs

2 heaping tablespoons chickpea flour

salt and pepper generously

1 teaspoon garlic powder

1 teaspoon pepper flakes

 

Ingredients for the Fresh Tomato Sauce

2 cups cherry tomatoes

3 garlic cloves

1 handful thai basil (or regular basil)

salt and pepper generously

2 tablespoons good olive oil

 

Directions

Grate the eggplant, potato and onion and place in large mixing bowl with the rest of the fritter ingredients. Stir together to combine. Scoop spoonfuls of mixture onto a hot oiled pan. I used rice bran oil, it’s good for high heat. After the fritters are crispy and light brown, flip then over to the other side. Let cook about 2 to 4 minutes per side. Combine ingredients for fresh tomato sauce in food processor. Serve with fritters.