cornbread waffles! with chili!

So good even Sibyl wants to try them.......






I wanted waffles this morning, but didn't have time to make them before work. Jonathan suggested I try savory waffles. I was thrilled at this idea and discovered the joy of VEGAN CORNBREAD WAFFLES! I am so excited! I hope you love this as much as I do.

Ingredients:
1 3/4 cups organic all-purpose flour
1 1/4 cups organic yellow cornmeal (make sure it's organic, you don't want GMO!)
1 tablespoon baking powder
1 teaspoon sucanat (you can use organic sugar if you don't have sucanat)
1 teaspoon salt (pink himalayan sea salt!)
2 cups organic soymilk (or other non-dairy milk)
3 tablespoons organic rice bran oil (you can use a vegetable oil of your choice)
ener-g egg replacer for 2 eggs
spicy chili (obviously homemade is the best, but I wasn't prepared so I used a can of Amy's Spicy Chili, which was delicious!)
Daiya Vegan Soy-Free Cheese (this is optional)

Preheat waffle iron.
In a large bowl, combine organic flour, cornmeal, baking powder, sucanat, and sea salt. In a medium sized bowl, combine milk, oil, and prepared egg replacer. Add the liquid combination to the dry ingredients, stirring until smooth.
Pour batter onto hot waffle iron and bake until fluffy and slightly crispy!
Serve with chili on top (and vegan cheese if desired)!

chocolate chip cookies!!

There are a million different chocolate chip cookie recipes out there, but I am particularly fond of this one!

1 cup earth balance buttery sticks (room temperature)
3/4 cup organic unrefined sugar (or maple sugar!)
3/4 cup organic brown sugar (you can use sucanat or palm sugar instead...I always do!)
ener-g egg replacer for 2 eggs
2 teaspoons vanilla extract (singing dog brand is my favourite!)
1 1/4 cups all purpose flour
1 cup whole wheat pastry flour (if you don't have this, you can use all purpose flour exclusively)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chocolate chips
(if you want, you can add a cup of nuts)


Preheat the oven to 375 degrees F. I use Silpats to keep my cookies from sticking to the pan, but you could line the pan with parchment paper if you don't have a silpat.

In a medium bowl, beat the butter and sugars until fluffy. Beat in eggs and vanilla until mixed.

In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and beat until mixed, adding the chocolate chips (and nuts if you want) about halfway through mixing.

The dough will likely be very soft. You may want to cover and refrigerate it until somewhat firm (probably 30 mins).

Bake for 10-14 minutes!


ENJOY! <3

waffles!

I've been getting more into making breakfast foods because the vegan breakfast offerings of Sonoma County...well...let's just say they leave a lot to be desired.
So, I've been making waffles lately and they are just SO YUMMY!

Here's the "veganized" and slightly altered recipe:

1 cup whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons granulated coconut palm sugar (or standard sugar)
ener-g egg replacer for 2 eggs
2 cups warm non-dairy milk (i use earth balance soy milk)
1/3 cup melted earth balance shortening
1/3 cup melted earth balance buttery sticks (you can use only the buttery sticks if you don't have the shortening and it should turn out fine)

Put the flour, salt, baking powder, and coconut sugar in a mixing bowl and stir with a fork until blended.
Make your egg-replacer eggs in a separate bowl. Stir in the milk. Combine with the flour mixture until mixed. Add the melted e.b. shortening and e.b. buttery sticks and beat until blended (the shortening and butter will melt at different rates...this is normal - don't worry about it!).
Grease your waffle iron using Spectrum Coconut Oil spray (or another oil spray of your choice).
Pour about 1/2 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp! Serve hot (and with earth balance and maple syrup on top!).

YUM!

breakfast muffins!

These are so delicious! My mama always used to make these and I found the recipe and decided to try to "veganize" them!
So, here's the vegan recipe:

1/3 cup earth balance shortening (or buttery sticks if that's all you have)
1/2 cup organic unrefined sugar
ener-g egg replacer for 1 egg
1 1/2 cups organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup non-dairy milk (I used earth balance original soy milk - SO delicious!)

topping:
1/2 cup melted earth balance
1/2 cup organic unrefined sugar (combined with spices of your choice: cinnamon, nutmeg, ginger, cardamom...etc!)


Preheat the oven to 350 degrees. Grease the muffin tins (if you're not sure what the easiest thing to use for this is and, like me, you avoid canola oil, spectrum makes an organic coconut oil spray and it's fantastic!).

Put the e.b. shortening, org. sugar, and egg replacer in a mixing bowl. Beat well. Mix together the flour, baking powder, salt, and nutmeg and add to the first mixture. Pour in the non-dairy milk and beat until blended and smooth.

Fill the muffin tins about 2/3 full. Bake about 20 minutes or until lightly golden!

For the topping, have the melted earth balance ready in a bowl that is just large enough to hold one muffin. Have a shallow bowl ready nearby with the combined sugar and spices. As soon as the muffins are done, remove them from the tin and dip them one by one into the melted butter and then roll them in the sugar-spice mixture!

DELICIOUS!