Sunday, November 21, 2010
last week, i came home to find a waffle iron on my bed. confused and inspired, i set to work. and quickly realized that life with a waffle iron > life without a waffle iron. this may have more to do with the realization that this heart-shaped treasure will also probably be able to double as a panini maker (!!) and veggie burger grill machine (!!!!) and less to do with any sort of waffle obsession. that said, it's certainly a HUGE relief to know that waffles are only minutes away if we need them.
we don't normally have butter or eggs stocked in our fridge unless there's a baking session planned, so it was clear that these were going to have to be vegan. fortunately, the thing is: it's really not as difficult as it seems to "veganize" most recipes. mostly, you just need something to substitute for the butter and eggs which adhere the dry ingredients to each other. soy milk works great, as does vegetable oil and a dollop of apple sauce.
2 cups white flour
1 cup whole wheat flour
2 1/2 cups soy milk
2 tablespoons vegetable oil
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
begin by heating up your waffle iron so it’s ready to receive batter.
combine all the dry ingredients, and add in the wet. stir it all together, but leave some lumps too. once the iron is nice and piping, grease with cooking spray, and fill er up. with this iron, it only took at 5 minutes to cook. and of course, the first one looked very silly and disfigured. but the rest were stunning.
also, our first batches were sans cinnamon, but we later added the spice to the batter. personally, i preferred them with (heaping amounts of) cinnamon. next time we do it (aka in a few hours, probably..), i think we'll see what happens if we throw an overripe banana or two into the mix.
et bon appétit!