A carniverous version of one of my favorite vegan recipes - sweet pumpkin meets roasted chicken and Napa cabbage and the whole thing is bathed in a gingery miso-tahini sauce. The sauce is slightly adapted from Smitten Kitchen. —chezjewels
light coconut milk
butter, melted and slightly cooled
1 1/2 cups
whole wheat flour
freshly ground pepper
Chinese five-spice powder
1 1/2 cups
Napa cabbage, cut into quarters
sweet red pepper, cut into 1-inch pieces
Black sesame seeds, toasted
Miso Tahini Sauce
1 1/2 tablespoons
coarsely chopped ginger
In This Recipe
Make the sauce: put all ingredients into a blender and mix until well emulsified. Set aside
Preheat the oven to 400. Toss the chopped cabbage and red pepper with 1 tablespoon canola oil and put in a roasting pan. Sprinkle with salt and roast for about 20 minutes. Add the chicken pieces for the last 5 minutes and heat until warmed through.
Meanwhile, prepare the waffles. Beat the egg yolks with the pumpkin, coconut milk, and melted butter until smooth. In another bowl, stir together the flour, baking powder, salt, pepper, and five-spice. In a third bowl, beat the egg whites until they hold soft peaks.
Mix the dry ingredients into the pumpkin mixture just until smooth. Fold in the beaten egg whites just until blended.
Heat your waffle iron and bake according to manufacturer's instructions, browning and crisping them on both sides.
To serve , put the waffles on plates. Mix the chicken and veg with the tahini sauce and mound on top of the waffles. Garnish with the sliced scallions and toasted sesame seeds.