These are basic waffles and can be adapted easily to both sweet and savory meals with the addition of mix-ins, such as chocolate chips, blueberries, herbs and spices.
In my wafflemaker, they take a couple minutes longer than the timer usually indicates. Your experience will vary, however, so experiment, use lots of spray-on canola, and don't get discouraged!
This recipe makes enough for 2-3 people, and was adapted from waffleparty.com's Naked vegan Waffles recipe.
Warning: Make sure you use at least 1/2 cup of unbleached all-purpose flour, or the pancakes will be heavy.
Ingredients
3/4 cups whole wheat flour
1/2 cup unbleached all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup and 2 tbsp soy milk
1 1/2 tsp apple cider vinegar
2 tbsp canola oil
2 tbsp brown sugar
Equipment
Waffle iron
Can of spray-on canola oil
Ladle
Directions
Start preheating your waffle iron.
Stir the apple cider vinegar into the soy milk and allow to sit for two or three minutes. This will curdle and be our "buttermilk."
Sift together the flours, baking powder, baking soda and salt.
Thoroughly mix the oil and sugar into the buttermilk, and pour the wet ingredients into the dry. Combine with a fork but leave it clumpy -- overmixing will make the waffles dense.
Thoroughly spray the waffle iron before every waffle. Ladle the waffle mix into the iron, close the iron, and don't open it until you're confident they're finished, as opening it halfway tends to ruin the waffle.
Variations
*This goes well with the Fruit Syrup recipe, some fresh fruit and a light sifting of powdered sugar.
*Also good with peanut butter; leftover Tofurky, mashed potatoes and gravy; and vegan gelato or soy soft-serve.
*You can stir in chocolate chips or blueberries, 1/4 to 1/2 cup. This may lengthen the cooking process a minute or two, depending on how moist your additions are.
*You can also stir in spices or herbs to compliment whatever you're serving the waffles with. For example, I like cinnamon when I'm having them with apple syrup.
Tuesday, November 30, 2010
Fruit Syrup
This recipe is for one pound of fruit, which serves three to four. Increase or decrease as necessary.
I have used berries, apples and peaches to great success with this recipe. When you buy the fruit that's in season (or is too ripe to eat straight), you can get a great deal on what is often priced as a luxury item.
My favorite is to eat this with waffles, french toast or vegan gelato, and also as a soft drink (or mixed drink) in club soda.
Ingredients
1 lb. fruit of your choice
2-4 tbsp sugar (brown sugar and brown rice syrup are both great options)
2 tbsp to 1/2 cup water or juice, as needed
1 tbsp lemon juice, optional
1 tbsp Arrowroot or cornstarch, optional, to thicken
1 tsp cinnamon, ginger or other spices, optional
Equipment
4- to 5-quart pot
Potato masher
Sieve, colander or cheese cloth
Large bowl
Directions
Wash and coarsely chop the fruit. You don't generally have to worry about seeds or skin, as we'll strain that stuff out later.
Place the fruit in a pot, and add the other ingredients. I usually start with a 1/4 cup of water or juice. I think it helps the fruit chunks to start sweating, but that's just a hypothesis.
Cover and heat the pot to medium-low, stirring every few minutes, until the fruit begins to soften enough to mash with the potato masher. Add more liquid if necessary, and bring it to a low boil for five minutes. Add thickener if desired and stir thoroughly to mix, and continue simmering until it thickens. This should take no more than five minutes. Remove from heat and allow to cool until it's safe to work with.
Now use the sieve, colander or cheesecloth to strain out all the solids. Collect the syrupy drippings in the large bowl. Don't be afraid to really work the boiled fruit. You want to get all the syrup you can!
This is best used hot, but you can also refrigerate or even freeze. One popular method for freezing is to spoon portions of the syrup into indevidual sandwich bags, collect the sandwich bags in a freezer bag, and keep in the freezer. The individual baggies can easily be warmed in a bowl of hot water.
I have used berries, apples and peaches to great success with this recipe. When you buy the fruit that's in season (or is too ripe to eat straight), you can get a great deal on what is often priced as a luxury item.
My favorite is to eat this with waffles, french toast or vegan gelato, and also as a soft drink (or mixed drink) in club soda.
Ingredients
1 lb. fruit of your choice
2-4 tbsp sugar (brown sugar and brown rice syrup are both great options)
2 tbsp to 1/2 cup water or juice, as needed
1 tbsp lemon juice, optional
1 tbsp Arrowroot or cornstarch, optional, to thicken
1 tsp cinnamon, ginger or other spices, optional
Equipment
4- to 5-quart pot
Potato masher
Sieve, colander or cheese cloth
Large bowl
Directions
Wash and coarsely chop the fruit. You don't generally have to worry about seeds or skin, as we'll strain that stuff out later.
Place the fruit in a pot, and add the other ingredients. I usually start with a 1/4 cup of water or juice. I think it helps the fruit chunks to start sweating, but that's just a hypothesis.
Cover and heat the pot to medium-low, stirring every few minutes, until the fruit begins to soften enough to mash with the potato masher. Add more liquid if necessary, and bring it to a low boil for five minutes. Add thickener if desired and stir thoroughly to mix, and continue simmering until it thickens. This should take no more than five minutes. Remove from heat and allow to cool until it's safe to work with.
Now use the sieve, colander or cheesecloth to strain out all the solids. Collect the syrupy drippings in the large bowl. Don't be afraid to really work the boiled fruit. You want to get all the syrup you can!
This is best used hot, but you can also refrigerate or even freeze. One popular method for freezing is to spoon portions of the syrup into indevidual sandwich bags, collect the sandwich bags in a freezer bag, and keep in the freezer. The individual baggies can easily be warmed in a bowl of hot water.
Saturday, November 27, 2010
Green Beans with Almonds
This recipe is based on Ruth Andrewson's recipe of the same name on allrecipes.com. I made these green beans for Franksgiving and they were almost as popular as Molly's Garlicky Mashed Potatoes!
Ingredients
1 pound fresh green beans
2 tbsp Earth Balance vegan butter
1/3 cup slivered almonds
2 tsp lemon juice
1/2 tsp kosher salt
Directions
Wash and snip the ends off the green beans. Blanch them by immersing them in unsalted boiling water for three minutes and then rinsing with cold water for one minute.
Heat a saute pan at medium-high heat. Melt the Earth Balance and add the almonds and green beans. Cook, stirring frequently, until the green beans begin to brown in spots. Remove from heat and stir in the lemon juice and kosher salt.
Serve while hot.
Ingredients
1 pound fresh green beans
2 tbsp Earth Balance vegan butter
1/3 cup slivered almonds
2 tsp lemon juice
1/2 tsp kosher salt
Directions
Wash and snip the ends off the green beans. Blanch them by immersing them in unsalted boiling water for three minutes and then rinsing with cold water for one minute.
Heat a saute pan at medium-high heat. Melt the Earth Balance and add the almonds and green beans. Cook, stirring frequently, until the green beans begin to brown in spots. Remove from heat and stir in the lemon juice and kosher salt.
Serve while hot.
Molly's Garlicky Mashed Potatoes
Molly made these delicious mashed potatoes on Franksgiving (the Friday after Thanksgiving). Everyone agreed they were astounding, and I'm asking Molly to make more tonight.
Ingredients
6 red potatoes
2 tbsp Earth Balance vegan butter, room temperature
2 tbsp Vegenaise
1 roasted head of garlic
6 cracks black pepper
1/2 tsp salt
soy milk, as needed
Equipment
potato masher
Directions
To roast the garlic, cut the top 1/2 inch off (not the root end) and remove the outer paper coating of the head (leaving the individual cloves coverd). Drizzle with a tsp of olive oil and wrap in foil, and place in your oven (or toaster oven) at 350 until it begins to brown, about 45 minutes. Once it cools, you can squeeze the garlic out with your fingers. Mash the roasted garlic with a fork.
To boil the potatoes: scrub the potatoes and remove any gnarly bits. Place the potatoes in a pot along with two quarts of water and a tsp of salt. Bring to a boil and reduce heat to simmer, partially covered, until the potatos are easily pierced with a fork. Drain the water from the pot and allow the potatoes to cool.
Mash them, either in the pot or a large bowl, until all the potatoes are broken up. Now add the Earth Balance, Vegenaise, mashed roasted garlic, and salt and pepper to taste. Resume mashing the potatoes and add soy milk as necessary to achieve the desired consistency (I usually use about a quarter cup).
Reheat before serving.
Ingredients
6 red potatoes
2 tbsp Earth Balance vegan butter, room temperature
2 tbsp Vegenaise
1 roasted head of garlic
6 cracks black pepper
1/2 tsp salt
soy milk, as needed
Equipment
potato masher
Directions
To roast the garlic, cut the top 1/2 inch off (not the root end) and remove the outer paper coating of the head (leaving the individual cloves coverd). Drizzle with a tsp of olive oil and wrap in foil, and place in your oven (or toaster oven) at 350 until it begins to brown, about 45 minutes. Once it cools, you can squeeze the garlic out with your fingers. Mash the roasted garlic with a fork.
To boil the potatoes: scrub the potatoes and remove any gnarly bits. Place the potatoes in a pot along with two quarts of water and a tsp of salt. Bring to a boil and reduce heat to simmer, partially covered, until the potatos are easily pierced with a fork. Drain the water from the pot and allow the potatoes to cool.
Mash them, either in the pot or a large bowl, until all the potatoes are broken up. Now add the Earth Balance, Vegenaise, mashed roasted garlic, and salt and pepper to taste. Resume mashing the potatoes and add soy milk as necessary to achieve the desired consistency (I usually use about a quarter cup).
Reheat before serving.
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