Super Seedy Granola

Making your own granola is surprisingly easy, fast and a huge money-saver. This recipe is very flexible to your personal tastes and takes minimal effort—just pop it in the oven  and shift it around once in a while. I’ve made other granolas with pumpkin and walnuts and one with mango, but this time around I wanted something lightly sweetened that I could eat for a protein boost any time of day.

I am going to be posting some amazing desserts next week, but since they’re for my boyfriend’s birthday I need to keep it a secret until then. Trust me, you’re going to want to make them.  I’ve posted some of my experiments for his birthday in the past, and every time I do I always get great responses.

For any of my more regular readers, I apologize for my lack of posts lately and everything is back on track now. Can’t wait to show you all what I’ve been working on and to see your creations as well!

Super Seedy Granola


  • 3 cups large flake oats
  • 1/2 cup unsweetened shredded coconut
  • 1 cup unsalted roasted sunflower seeds
  • 1 cup sesame seeds
  • 1 cup hemp hearts
  • 1/3 cup pure maple syrup
  • 1/4 cup vegetable oil
  • 1/2 tsp. fine grain salt


Preheat oven to 250 degrees F.

In a large bowl, combine the oats, coconut and seeds. In a separate bowl, whisk together maple syrup, oil and salt. Pour the wet mixture into the dry and mix well.

Spread the mixture on two ungreased baking sheets and bake for an hour and a half, stirring every 20 minutes. Rotate the pans halfway through baking for even colour. Once finished, allow to cool then store in an airtight container on the counter for up to 3 weeks.

Super Seedy Granola

Chive Flower Dumplings

Chives are the lowest maintenance garden herb and they grow back every year in full force. It was only this year that it dawned on me—are the purple flowers that grow on them edible too? I took it to Google and everyone said yes. I tried it out and I’m still alive, so there’s my answer. While in my search I found lots of recipes for tempura chive flowers and salads where the flowers are used as a garnish, but not many dumplings. The flavour isn’t over bearing or anything, but it adds a nice light chive flavour and they look so damn pretty.

I have been staring at the steamer attachment for my rice cooker for years, and it’s just sat in the furnace room of my basement, untouched, the entire time. I finally decided to use it for this recipe and it was really handy. Though I will admit in photos the steamed dumplings don’t look as appetizing as the fried ones, they are equally as good if not better. I know there are ways of putting together makeshift steamers with pots and colanders, so if you don’t have a rice cooker not to worry.

This recipe can easily be doubled for larger crowds. They also freeze very well if you have leftovers.

Chive Flower Dumplings


Makes 24 dumplings

  • 1/2 large red onion, finely chopped
  • 1 tbsp. fresh ginger root, minced
  • 1 cup button mushrooms, finely chopped
  • 2 carrots, peeled and grated
  • 1/4 tsp. salt
  • 1/2 tsp. Chinese five-spice powder
  • 2 tsp. sesame seeds
  • Generous drizzle of Sriracha hot sauce
  • 1/2 tsp. soy sauce
  • 1/2 cup chives, finely chopped
  • 3/4 cup chives flowers, stems removed and chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 tsp. sesame oil
  • 1 200g package of square wonton wrappers
  • A small bowl of water
  • A clean damp tea towel


Heat a skillet over medium-high heat; add a small amount of oil. Add onion and ginger, stirring until strong aromas begin to come off the pan. Add mushrooms and carrot, continuing to stir until all the ingredients have softened. Shake in salt, five-spice powder, sesame seeds, hot sauce and soy sauce. Add chives and chive flowers, making sure everything is well mixed, cooking for another 1-2 minutes. Turn off heat and place mixture in a colander to strain excess liquid. Once slightly cooled, add cilantro and sesame oil.

Now for the fun part! Open up your package of wonton wrappers and take out 3-4 wrappers, leaving the rest of the wrappers in the packaging to ensure they don’t dry out. Dip your finger in a small amount of water and trace it along the edges of your wrapper—this will act as glue to hold everything together. Place 1 teaspoon of your mixture in the centre of the wrapper, and fold over one corner onto the opposite one, creating a triangle. Pinch the edges tightly to ensure no leaking will happen when cooking. Once this is done, set your dumpling aside in a clean, dry spot and cover with a slightly damp tea towel so the edges don’t harden and crack. Repeat this process until all of your mixture is used up.

To steam: Lightly coat a steaming attachment for a rice cooker with sesame oil and fill the bowl of the cooker with 1 1/2 cups of water. Place a single layer of dumplings on the greased steaming tray, close the lid, and let the rice cooker do it’s magic. When they’re finished, they should be see-through and soft. This will take roughly 20 minutes.

Steamed Chive Flower Dumplings

To pan fry: Heat a skillet over high heat. Add a generous amount of vegetable oil with a few drops of sesame oil in the mix. Once the pan is hot, cook 4-5 dumplings at a time, turning over after roughly 60 seconds. You should have a nice golden brown finish and crispy, bubbled edges.

Fried Chive Dumplings

Flourless Banana-Oat Greek Yogurt Muffins

This is a seriously healthy muffin (besides the chocolate chips, but you gotta live a little). Only a quarter cup of coconut sugar for the entire batch. Flourless. Greek yogurt. Hemp. All good things. Not like one of those muffins that is actually a cupcake disguised as breakfast—you’re not fooling me, Starbucks.

These didn’t rise as much so they turned out sort of like pucks instead of raised muffins, but the flavour is all there and the texture is still nice and fluffy. I like to warm them up for a few minutes in the oven or a few seconds in the microwave alongside a cup of tea in the morning.

In the upcoming weeks you can expect posts more frequently (hopefully) now that I’ve got a bit more free time. I’m trying to get in a bit of everything: baking, cooking, grilling, etc. but ever since I started working at a bakery my desire to make my own sweets has dropped. I know I’ll be making a super-amazing-special dessert post in early July that I make every year for my boyfriend’s birthday…the gears are turning. Also, one of my co-workers just started her own fitness/food blog called The Active Blondie and you should say hello!


Flourless Greek Yogurt Banana Muffins

Sidenote: A robin laid eggs in my backyard a little while ago and look who I found last week! So cute.

Baby birds


Makes 12 muffins

  • 1 cup plain Greek yogurt
  • 2 overripe bananas or thawed from frozen bananas
  • 2 eggs at room temperature
  • 2 cups whole large flake oats, plus some for sprinkling
  • 1/4 cup coconut sugar
  • 1 tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 3 tbsp. whole hemp hearts
  • 1/2 cup milk chocolate chips


Preheat oven to 400 degrees F. Grease a 12-cup muffin tin or line with papers and spray with cooking oil.

Toss all ingredients except for the chocolate chips and hemp hearts into a food processor. Pulse until well mixed and a batter has formed. Stir in chocolate chips and hemp seeds by hand.

Pour batter evenly between the 12 spaces in the pan, then sprinkle a few whole oats on top of each one. Bake for 10-12 minutes, until the tops are golden and a toothpick can be inserted and removed cleanly. Allow to cool on a wire cooling rack for 5 minutes. For storage, wait until fully cooled and store in an airtight container for up to 4 days.

Olive Oil Mayonnaise

The yolks and olive oil give homemade mayo a much different colouring than the classic blubbering white stuff from grocery stores (appealing-sounding, isn’t it?). I’m honestly not sure what they do to the processed mayo to make it that colour, but I didn’t feel like finding out since I do still eat it from time to time and ignorance is bliss.

My first taste after I was done mixing was unexpected and I wasn’t sure if I was a fan. The taste of olive oil is so strong and I was a little worried about the raw egg, I stuck it in the jar, put it in the fridge, then waited a while. Next time I tried it I knew what to expect and it was a much more pleasant experience—that, plus my parents and boyfriend also really enjoyed it.

This recipe is really basic and especially easy if you have a stand mixer. It only uses 6 ingredients, most of which you would have lying around your kitchen, and 30 minutes of your time, including washing up. If you’ve got a hankerin’ (you’re welcome Heather) for the perfect classic sandwich spread and want to get the way healthier, way more natural and way cheaper alternative, you should make this. As a bonus, you can also split this into batches and flavour them (i.e.- chipotle, wasabi, hickory, etc.) which is something I have yet to do but plan on doing it later in the summer. Olive Oil Mayonnaise Ingredients

Makes about 2 cups

  • 3 eggs at room temperature
  • 1 1/3 cups mixed oils (use a general ratio of 3/4 cup olive oil,
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard
  • 1 tbsp. white distilled vinegar
  • 1 tbsp. freshly squeezed lemon juice


Place 3 yolks in your bowl of choice (it should be large enough to mix heavily without spillage). Discard whites or save for another recipe. Using a stand mixer with a whisk attachment (or a hand beater if you’re much stronger than me), set the speed to medium and beat yolks for 2-3 minutes until well mixed and thick. While this is mixing, combine the vinegar, lemon juice, mustard powder and salt in a small bowl until everything has dissolved. Pour this gradually into the yolks over the course of 60 seconds, then allow to beat for another minute.

Combine your chosen oils in a measuring cup with a spout—this will make your life much easier when pouring the oil. Turn up the mixer to medium-high/high, and start drizzling a few drops at a time so that the stream of oil is no thicker than a strand of hair. This process is time consuming and may tire out your arm but the final result is pretty rewarding so keep at it! Olive Oil Mayonnaise Every 4-5 minutes while drizzling, stop the mixer and scrape down the sides of the bowl with a rubber spatula to make sure there is no oily residue remaining. The oil pouring step should take about 15 minutes. Your mayo is done when it reaches a very thick, spreadable consistency. Taste and adjust seasoning to your preference, making sure to mix well after every added ingredient, if any. Store in a glass jar in the fridge for up to 2 weeks and spread onto sandwiches, burgers and flavour to use as a dip. Olive Oil Mayonnaise

Bánh Mì Chay (Vietnamese Vegetarian Meatball Sandwich)

Traditional bánh mì can be made with or without meat, and as I’ve seen in many restaurants and online recipes, tofu is a go-to filling. Now, don’t get me wrong, I love my tofu in soup, sandwiches, whatever. But sometimes a vegetarian needs a break, you know? I’m sick of it. So I went with another soy-based protein, but one that spices things up a bit.

I made the meatball recipe and pickled veggies in advance so putting together the sandwiches took no time. The hardest part of this recipe is cutting all the vegetables into match sticks. It looks great, the texture is perfect once it’s in the sandwich, but damn it’s annoying. Maybe I don’t have a good technique down yet.

I was super hungry when I made this—it was lunchtime and I hadn’t eaten breakfast, so naturally I wanted to take photos as quickly as possible and devour my amazing-smelling masterpiece. Unfortunately, as hungry people tend to be, I was getting impatient and while rushing to take photos, dropped my sandwich on the floor. I was trying to put it all back together nicely for photos, while cleaning sriracha off my kitchen floor and swearing, thinking about my increasingly room-temperature sandwich. Luckily I had just cleaned everything (and the five-second rule is in effect here) so I still ate it and had no regrets, except for maybe being so clumsy.

Bánh Mì Chay

Bánh Mì Chay


Makes 4 sandwiches

For the pickled veggies:

  • 1 small daikon, cut into thin match sticks
  • 2 carrots, cut into thin match sticks
  • 1/2 cucumber, cut into thin match sticks
  • 1/2 jalapeno pepper, finely chopped
  • 1/3 cup white wine vinegar
  • 1/3 cup rice vinegar
  • 1/2 tsp. each salt and sugar
  • Water as needed

For the rest:

  • 1 batch of Spicy Vegan Meatballs (you can make these days in advance)
  • 4 large Vietnamese sandwich buns, or a baguette-style loaf cut into sections and halved
  • Softened butter for spreading
  • A few shakes of garlic powder
  • A bit of mayonnaise per sandwich—this will depend on personal preference
  • 1 cup fresh cilantro, washed with large stems removed
  • Sriracha hot sauce, to taste


Place the daikon, carrot, cucumber and jalapeno in a tall mason jar or an air-tight container that is liquid safe. Cover in both vinegars, salt and sugar. If the liquids don’t cover everything in your jar, use water for the rest. Tightly screw on the lid and give it a good shake, then place in the fridge for at least one hour.*

Have a batch of the vegan meatballs ready. This can be done days in advance, but they also don’t take long to make. Once they’re done, you can move on to the next step.

Set your oven to a high broil. Take each bun and spread a light amount of butter on the insides of the top and bottom, then sprinkle with a little garlic powder. Place open-faced on a baking sheet. Repeat for the remaining buns, then place in the oven (keeping a very close eye) for about 2 minutes until golden brown. Remove from the oven; you are now ready for assembly.

Spread each bun with your preferred amount of mayo. Stuff as many meatballs as you can into your sandwich—I’ll say four or five does the trick—then add your pickled veggies. Fill blank spaces with fresh cilantro sprigs and liberally drizzle sriracha overtop. It’s done! Try not to drop it on the floor like I did.

* This can be made days in advance, as can the meatballs, so you can make your sandwich in no time.

Bánh Mì Chay

Spicy Vegan Meatballs

Sometimes the eternally upset redditors get mad at me for calling things by their meat-based names when there’s no actual meat in the ingredient list. I thought about changing the name of this dish to “mockballs” but something doesn’t quite seem appetizing about that, does it. I don’t feel too guilty calling them meatballs, either; they hold their own. There’s a ton of flavour and heat packed into each ball, plus they’re a great source of protein.

If you’re not a big fan of spicy, you can still alter this recipe to make it work. Take out the chili flakes and hot sauce and maybe throw in some fresh chopped herbs or tangy barbecue sauce instead to get a strong flavour going. As long as the texture is there, you’re in the clear.

Also for those of you following my garden updates, I’ve just begun growing cucumber, beans, sunflowers, onions and beets. I’m also experimenting with re-growing from scraps, so if that works (fingers crossed) you’ll be reading about it.

This is an original recipe.

Spicy Vegan Meatballs

Sidenote: I recently posted an update about some of my writing for the CBC. Here’s a post from Steven and Chris’ Facebook page for you to see!


Makes about 15 balls

  • 1 320g pack of vegetarian ground round
  • 1/4 cup panko breadcrumbs
  • 3 tbsp. whole hemp hearts
  • 1 tsp. nutritional yeast flakes
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 tsp. Dijon mustard
  • Generous squeeze of Asian-style hot sauce
  • Pinch of chili flakes
  • 1/2 tsp. black pepper
  • Salt to taste


Preheat oven to 400 degrees F. Lightly grease a baking sheet and set aside.

Mix all ingredients together in large bowl with a fork. Form teaspoon-sized balls, roll until smooth and place on the baking sheet until all the mixture is used up. Brush the tops of each ball with a light coating of vegetable oil to give them a nice brown colour when baking.

Place in the oven and bake for 20 minutes, turning the balls over halfway. The balls don’t have egg in them, so they will be fragile. Not crack-apart-in-your-hands fragile, but still enough that you want to be careful when flipping. I found using a hard, thin metal spatula worked best for turning them over.

Allow to cool for 2 minutes before tossing into pasta, baking onto a pizza or putting into a fat sandwich. If you’re anything like me, half of them will be eaten before they can serve their intended purpose. Enjoy!

Spicy Vegan Meatballs

Pulled Spaghetti Squash Tacos

Embrace laziness with tacos. The ultimate crowd pleaser and stress-free dinner with room for picky eaters.

These are a great vegetarian option for summer potlucks, weeknight dinners, etc. because they’re light and easy to prep in advance. Realistically you could make everything in advance then just heat up the squash and shells when you’re ready to eat (which means leftovers are easy too).

The other day I had some friends over and one of them asked me what my top 3 goals for the summer were. I said to get my driver’s license (because 18 year olds are now more capable than me), to fix my shoulder injury which has been annoying me for a long time, and to go camping. The more I thought about it, the more I wanted to do the 3rd, which really requires the 1st and 2nd to be enjoyed to the max. Not the mention the good stack of campfire food which will be photographed despite mosquitoes.

Over the past weekend my mom, boyfriend and I picked out all the veggies to grow in the garden. To list a few we got watermelon, swiss chard, Romanian peppers, corn and garlic. I’m pretty pumped (there’s a ton more but if you’re not into gardening you’re probably bored with my list of plants). I also tried a fun experiments with regrowing scallions from scraps—it’s working so effectively I’m going to have to post it up and share.

Pulled Spaghtti Squash Tacos


Serves 4 hungry people
  • 1 small spaghetti squash, halved and gutted
  • Vegetable oil for roasting
  • Salt and pepper to taste
  • 12 crispy taco shells (I got mine from a basic grocery store kit)
  • 1 batch of creamy peanut slaw
  • 1/3 cup smoked barbecue sauce
  • 1/2 tsp. spicy paprika
  • 1 tsp. fresh lime juice
  • A big bowl full of leafy greens for garnish
  • 1 jalapeño, finely chopped (simmered in maple syrup if you’re feeling fancy)


Preheat oven to 350 degrees F.

Rub vegetable oil on each half of the squash, then place cut side down on a baking sheet. Place in the oven and roast for roughly 50 minutes to 1 hour until the insides easily come apart with a fork. Allow to cool until you can touch with your hands, then scrape out the squash threads into a saucepan.

Add the barbecue sauce, paprika and lime juice to the saucepan and give a good stir. Bring the squash to a low simmer. Meanwhile, bake your shells and prep your remaining fillings. Remove from heat and layer tacos to your heart’s desire!

Pulled Spaghtti Squash Tacos

Pulled Spaghtti Squash Tacos

Creamy Peanut Slaw

It’s been a few weeks since my last post, which is the first time in almost 3 years I’ve fallen so behind. I’m now back on track, and I have a bunch of awesome posts coming up to make up for lost time.

As my regular readers may know, each year I harvest a small batch of backyard veggies. I’ve tried zucchini, tomato, hot peppers, radish, beets, eggplant, and many more, but I want your gardening suggestions and tips. I am going to be planting in the next 2 weeks and progressive posts will be going up about the development and recipes that come from the (hopefully) awesome garden.

This recipe is from Thug Kitchen‘s cookbook. I’ve made a few others from their site and it’s a hilarious cookbook with drool-worthy pictures. Plus, I’ve been really getting into coleslaw lately and the Szechuan taste was a nice change (and no dairy!). It’s super easy to make, healthy, fast, and you can do all the prep work in advance then pour the dressing in whenever you’re ready to serve. I’d make the dressing at least 10-20 minutes in advance before pouring it over the salad mix so the flavours have time to develop.

You can eat this alongside a number of meals like rice bowls, soups, tacos (hint to an upcoming post, maybe?)—essentially anything that goes with peanut will go with this. My dad refuses to eat peanut butter in any other way but on toast, and even he liked this slaw.

Creamy Peanut Slaw

Creamy Peanut Slaw

Sidenote: Last week I had my first official freelance piece for the CBC go up. It’s all about vegetarian essentials. Click here to take a look and keep your eye our for a few more recipe posts done for them.


Serves 4-5 as a side


  • 3 cups red cabbage, chopped
  • 3 cups green cabbage, chopped
  • 3 carrots, shredded or cut into thin matchsticks
  • 1 green onion, thinly sliced (I also used from fresh chives)


  • 3 tbsp. smooth peanut butter
  • 2 tbsp. warm water
  • 3 tbsp. rice wine vinegar
  • 2 tbsp. fresh lime juice
  • 1 tbsp. minced fresh ginger
  • 11⁄2 tsp. Sriracha or another Asian-flavoured hot sauce
  • 1⁄2 tsp. soy sauce


Combine all the dressing ingredients in a bowl, whisking until no clumps remain and it can easily be poured.  Set aside and allow to sit for a minimum of 10 minutes so the flavours develop.

Mix together both cabbages, carrot and green onion in a large bowl. Pour the peanut dressing overtop, toss and serve.

Creamy Peanut Slaw

Spiced Black Bean Burgers (a.k.a. the Instant Classic)

In all my years as a vegetarian, I have never made a veggie burger this good. It held its shape when cooking, tasted amazing, it’s high in protein and nutrients, and it stands its ground in the burger game. From now on I’m going to use this as my base for burgers and go from there—if you can’t tell I’m seriously happy with the results.

I need you to understand how hungry I was when I was taking these photos. I get pretty excited over a good veggie burger, especially when they’re homemade and don’t fall apart on the grill or pan. I took a bite half way through shooting and sloppily took the remaining shots while trying not to get burger crumbs all over my camera lens (unsuccessfully, may I add).

I wrote up this post, saved it as a draft and it all got deleted (gah)! So in a fit of tired half-assed rage I re-typed it (never as good as the original rantings, of course) and that’s what you’re looking at now. I based my recipe off of this one from The Pioneer Woman, but instead of cooking mine all up at once I froze or refrigerated most of mine; I separated them with parchment paper to make sure they didn’t all stick. I found that after a day in the fridge the patties really firmed up and the flavours developed even more.

Sidenote: My friend and I started up a little photography business in Toronto called Social Imagery, give us a look!

Black Bean Burgers


Serves 6

  • 2 (19 oz.) cans black beans, drained but not rinsed
  • 1 1/3 cups panko breadcrumbs
  • 3 tbsp. grated white onion
  • 3 tbsp. green onion, minced
  • 2 tbsp. fresh jalapeno, minced
  • 1 large egg
  • 1/2 tsp. apple cider vinegar
  • 2 drops liquid smoke
  • 1 tsp. chili powder
  • 1/2 tsp. ground black pepper
  • Pinch of salt
  • 1-2 tsp. hot sauce of choice (optional)
  • 6 burger buns (optional)
  • Toppings of choice for garnish (e.g. avocado, spinach, jalapeno)


Place black beans in a large bowl and use a potato masher to mash them. Work them until they’re mostly broken up, but still have some whole beans visible (imagine “smashed” not “mashed”). Add panko, both onion types, jalapeno, egg, apple cider vinegar, liquid smoke, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.

Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat (if using cast iron, heat the pan before adding oil or butter to avoid sticking). Form the bean mixture into patties slightly larger than the buns you’re using; the patties will not shrink when they cook (this is a great tip from The Pioneer Woman).

This was taken with my phone in the making--not the best quality but it gives you an idea of what the patties should look like!

This was taken with my phone in the making–not the best quality but it gives you an idea of what the patties should look like!

Place the patties in the skillet and cook them about 5 minutes on the first side, covered with a lid. Flip them to the other side and continue cooking for another 5 minutes, or until the burgers are heated through and browned on the outside.

If using, grill the buns until golden. Spread the buns with your favourite toppings (I used avocado and hot sauce), then place the patties on the buns. Finish up your toppings and you’re all set!

Black bean burgers

Low-Sodium Potato Waffles

If you’re anything like me, your stomach can’t handle a sugar-overload kind of breakfast. I love pancake, waffles and french toast just as much as the next person, but I actually prefer them later in the day or I’ll probably feel like I should just crawl back into bed. These waffles give you something fun to eat for breakfast while still keeping you feeling good.

As some of you may have seen, April is going to feature all low-sodium recipes on The Vegetarian Ginger. I see it as an initiative to stop leaning on salt as a flavour crutch and to expand out to try different cooking techniques, seasonings and ingredients.

Admittedly the photos for these didn’t turn out great—it was the morning and I wanted to eat. The most important part is that the recipe works well and you can throw them together in half an hour (or use leftovers for super quick ones). The only issue I had while cooking these was that the outer edges weren’t getting crispy; if I waited for them to crisp up, the middle burnt. I cooked mine on a lower heat and pressed down on the waffle maker which helped a bit as well. It’s still safe to eat the outer edges if they’re a bit softer though. I adapted this recipe from here.

Sidenote: I’ve been getting asked a lot of questions lately about cookware—specifically on what pots and pan are best for certain dishes, and how to safely clean and store everything. I big question that people seem to have is how to cook on a cast iron pan without lots of sticking. The easy answer to that one is heat the pan before adding any oil or butter, but if you’re looking for a more in-depth lesson you can check it out here.

Potato Waffles


Makes 6 waffles

  • 1 tbsp. unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp. black pepper
  • 1 tsp. dried dill
  • 2 cups mashed potatoes (6 potatoes, peeled, boiled and mashed)
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Sour cream for garnish
  • Minced jalapeno for garnish
  • Shredded cheese for garnish


Melt butter over medium heat in a small pan. Add the onion and cook for 3-4 minutes until aromas rise from the pan. Add garlic, stir for one minute, then add in pepper and dill. Allow to cook for 5 minutes on low heat until softened.

Preheat a waffle iron to medium-low heat and coat to prevent sticking.

Combine onion mixture, mashed potatoes, flour, eggs, salt and pepper in a large bowl. Scoop 1/2 cup batter into the centre of your waffle iron, close the lid tightly and cook for 5 minutes until golden brown. Serve immediately with sour cream, jalapenos and cheese.

Potato Waffles