RECIPE. Sep 9, 2011

Vegan Waffles

When the sun is hot and the days growing shorter, my time in the kitchen dwindles. I try to master anything quick, effortless and nutritious to keep our bellies full without compromising taste. Our home faces the east and as the sun sets, the house heats up and we quickly feel like fried chickens. This is not my favorite time of the day to try to get anywhere near to stove or oven. Mornings, however, are typically cool, pleasant and slow. The fast pace of the summer day has not yet got a hold of us and we are trying to savor the groggy, sleepy feeling. Sundays, especially, are to be cherished. It was on such a Sunday morning that I decided to make some waffles but was clueless about making vegan waffles.

I had also recently acquired a waffle iron from my mom, who had discarded it as an item from my grandmother and I was eager to use my new gadget. I quickly asked a good friend of mine, who I deem Queen of all Vegan Cooking and she told me she indeed had the best vegan waffle recipe. I didn’t have all the ingredients in her original post but was able to substitute what I did have with her guidance and my new found vegan cooking knowledge. There might have also been a bit of praying involved, might.

Mix flax with “buttermilk” and set aside 5 minutes. Grease waffle iron with earth balance and heat.  Add baking soda, oil, and sugar to flax mixture and mix until smooth. Add flour, baking soda and salt and beat until no lumps are left. Pour/spoon the batter into the waffle iron and cook until steaming stops and waffles are golden brown. I used about 1/2-3/4 cup batter for each waffle. I had never made waffles before so I just experimented with how much batter and how much time to get them to cook. I only later realized there is a light on the waffle iron that turns off when the waffle is done.

I topped mine with blueberry/raspberry jam, almond butter and pure maple syrup. I also love to add bananas. It was a perfect introduction to waffle making and I can’t wait to eat them again.