Cornbread Waffles with Mushrooms

Ingredients:

1/2 cup cashews, soaked
1/4 cup water
1/2 tablespoon lemon juice
1/2 tablespoon apple cider vinegar
1 clove garlic
2 tablespoons dill
2 tablespoons buffalo sauce

3/4 cup cornmeal
1/2 cup flour
1 tablespoon baking powder
1 tablespoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon thyme
1 tablespoon nutritional yeast
1 jalapeno, finely diced
1 teaspoon salt
1 cup almond milk
2 tablespoons butter flavored coconut oil
1 teaspoon apple cider vinegar

1 tablespoon oil
2 teaspoons cajun seasoning
salt and black pepper, to taste
5 king trumpet (or any other mushrooms), sliced (or seitan or tempeh)

cherry tomatoes, quartered
1 avocado, sliced
2 tablespoons parsley, to taste

Combine sauce ingredients in a blender and blend until smooth, adjusting water as needed. Set aside.

Combine dry ingredients and add the wet ingredients, stirring in the vinegar last. Cook on waffle iron until golden. Set aside, covering to keep warm.

Combine marinade ingredients and brush over the mushrooms. Roast in the oven at 400 until golden brown.

To assemble, plate the waffles and top with sauce, mushrooms, avocado, and tomatoes. Sprinkle with the parsley.