Waffles from Vegansaurus

Waffles!

While looking for waffle recipes through Vegblogsearch, I came across this recipe on Vegansaurus titled ‘the greatest vegan waffle recipe in the world’, so of course I had to try it! I got up early this morning to do some sleepy VeganMoFo cooking so I loved that the recipe specifies an extra quick & reckless method to making the batter for those with little time or patience. The waffle recipe itself is very simple and quick, as well, and while I’m not sure these were the best waffles I’ve ever had, they were certainly delicious, and I’d love to make the recipe again with some add-ins such as fruits or spices. For now, we had a few of these with raspberry jam and froze the rest for later. It’s a great feeling to know that there’s a bag of waffles in the freezer ready to be toasted for quick happy waffle breakfasts whenever we like!

Sourdough waffles from BitterSweet

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Waffles are a pretty wonderful breakfast food. They’re versatile so they can be made as healthy or as decadent as you like, they freeze well, they even make great portable snacks. For some reason, though, my waffle iron had been sitting in a box unused for a while now. I really want to start using it more often, so when I was looking for new ways to use my sourdough starter and came across this this waffle recipe by Hannah Kaminsky, I couldn’t wait to give it a try. Like most sourdough recipes, these waffles require a little planning as you need to make part of the batter ahead of time, but this only means there will be less work to do in the morning so you’ll be tucking into a stack of waffles in no time. I used my grandmother’s waffle iron and got eight big crispy waffles out of the batter, which was plenty for the two of us. These would have been amazing with maple syrup and fresh berries, but we had neither, so we spread them with strawberry rhubarb jam – perfect!

VeganMoFo 18: Brunch on Sunday III

Today is sunday, and that means it’s vegan brunch time! I love cooking during a weekend morning so much. I got to try out a couple of new recipes from the cookbook Vegan Brunch today, and they were great!

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Because brunch is apparently not complete without some form of potatoes, I made a batch of roasted potatoes with various dried herbs. Yummy as always! We had them with this:

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Tofu scramble! It’s the basic scramble recipe from Vegan Brunch with onions, broccoli, carrots and kalamata olives.

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These are the Coffee Chip Muffins. I didn’t have the instant coffee powder, so I made a small amount of strong coffee and used that to replace part of the almond milk in the recipe. I also used chopped chocolate instead of chocolate chips, but other than that, I stuck to the recipe. These were pretty good! Not as amazingly delicious as the Berry Muffins I made last week, but still, they’re really good.

When I had started making the batter for the muffins, I realised that I only had a little jar of baking powder left, and it was already a couple of months past its expiration date. I didn’t really want to use it and possibly ruining a perfectly good batch of muffins, so I went online and found a way to test whether your baking powder still works properly. If you mix it together with some hot water and it starts bubbling like crazy, then you have nothing to worry about! Everyone probably already knew this, but I didn’t, and I think it’s quite a useful little trick to know about. It’s fun to do, too. Anyway, my baking powder still created loads of bubbles so I continued to make my muffins and these waffles:

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Mmm, waffles. These are the Old Fashioned Chelsea Waffles from VB and they are so good! My grandma gave me her old waffle iron, so I could finally make some big Belgian waffles instead of just the tiny heart-shaped ones (which are also cute!), and I tried it out this morning. I think she’s had this appliance for quite a while, but it still produces fine waffles. I’m not sure if it’s because of the new waffle iron or the excellent recipe from Vegan Brunch, but these waffles came out so delicious and perfectly crispy. And not once did I open the waffle iron to find my beautiful waffle torn apart and sticking to both of the metal plates, which always happens to me! My grandma’s iron is actually easier to clean, too, because you can take the plates out so you can actually scrub them properly.

Here’s a picture of the waffles topped with slices of Baked Cinnamon Apples:

Waffles & baked apples

It’s a real shame that the apples didn’t turn out as photogenic as I had hoped, because they were so good! I could have known you can’t really go wrong with apples and cinnamon, but still. This is one fabulous topping! I’d like to add it to my oatmeal, too…

So… brunch is awesome. I was especially happy with the way my waffles came out and I can’t wait to try more recipes using my new waffle iron!

Have a nice evening!

VeganMoFo 4: Brunch on Sunday I

I’ve decided that I’m going to make brunch every Sunday for VeganMoFo (and possibly after that), as Sundays are always pleasantly lazy days that are perfect for a morning of cooking followed by a nice meal with family. I woke up a little late today, so I was afraid I wouldn’t be able to cook enough for a proper brunch. Everything went more smoothly than I had expected, though, so I ended up with plenty of delicious brunch food!

Most of these recipes are from my newest cookbook, Vegan Brunch by Isa Chandra Moskowitz. I never used to make brunch all that often, so I feared I might not use the book very often. I was wrong. This is turning into my new favourite cookbook! I guess I just didn’t realise how versatile brunch really is. There are so many different recipes in the book, there’s something you can use for every type of meal. I’ve also started having more elaborate brunches since I got it, so it’s definitely not sitting on by cookbook shelf unused!

Now, on to the pictures.

Chocolate Beer Waffles

We started our meal with these waffles. They’re the Chocolate Beer Waffles from Vegan Brunch and they are so decadent and delicious. I wanted to make the chocolate drizzle Isa suggests in the description of the recipe, but I didn’t have enough non-dairy milk so I ended up mixing some melted chocolate with a little maple syrup and fruit juice for an extra rich chocolate sauce. We had some raspberries that were about to go bad and they went great with these waffles!

Tofu scramble

After that, I made tofu scramble! I had a little bit of tofu left in the fridge and it needed to be used, so I made a small batch of the Basic Tofu Scramble from Vegan Brunch. I downsized the recipe and didn’t really measure the spices, so the quantities probably aren’t exactly right, but it was quite tasty. I added a sliced onion and two tomatoes. Mmm. I really love that this scramble has such a soft texture, probably because of the water added to the spice mix. I think the softness makes the dish seem a little more similar to scrambled eggs and since my tofu scramble often tends to burn a little, I really like this technique.

Roasted Potatoes

To go with the scramble, I roasted a few potatoes using the VB recipe. I had made one of the variations before (paprika rosemary), but this basic version was great as well! I never knew how well potatoes go with tofu scramble, but now I try to have them together every time.

Tofu bacon

Next up, tofu bacon. I know, two types of tofu in one meal seems silly, but I really wanted to try the bacon and I had to use up the other piece of tofu somehow, too.

This is the “tempeh bacon revamped” recipe from VB, with smoked tofu instead of tempeh. As I mentioned before, I don’t have any liquid smoke, so I wanted to try and see whether smoked tofu would be a good replacement. Apart from the fact that I may have cooked them a little too long, these were tasty! The recipe takes very little work (you just throw the marinade together and let it sit for an hour), so I’m probably going to make it more often!

Fronch toast

Even though we had more than enough food for one meal already, I also fried up someĀ  fronch toast. I had made a couple pieces of the Fronch Toast from Vegan with a Vengeance on Friday, and I had saved the rest of the mixture in the fridge, so it was ready to use! The leftover batter was enough to coat a couple of slices of stale ciabatta, and served with fresh blueberries and maple syrup, these slices made a lovely addition to the brunch!

I hope I can keep this “brunch on Sunday” thing up for the entire month, because this sure was delicious.