Waffles in the Morning

I know what you must be thinking – Don’t most people eat waffles in the morning? Sure, I bet most people do eat waffles in the morning. But, I usually eat waffles for dinner. Today was different! Tim and I ate waffles for a late breakfast. I have been meaning to make the Peanut Butter Waffles from Vegan Brunch for a long time and the perfect opportunity struck this weekend. We even used homemade peanut butter! We don’t mess around when it comes to waffles. These were kept simple with just a drizzle of maple syrup (made locally near Tim’s parents’ house in the great state of Ohio).

Some roasted chopped peanuts would have been lovely on top but we didn’t have any left after making peanut butter. Next time we will toss a handful of chocolate chips into the batter. Dessert for breakfast!

Taking the Teese Challenge, Part II

Guess what? I made my first batch of waffles earlier this month! Utterly shocking, I know. But, Tim is the waffle master in our home. I only become part of the equation when the waffle iron needs to be cleaned. Fair trade considering I get a plate of hot, yummy waffles in return. I’m not really sure why I never tackled waffles; I love cooking and baking. Waffle (and pancake!) territory is a whole different arena for me. In an attempt to tackle my waffle fears, I made two batches of different waffles this month. Plain waffles for the first batch, nothing special, but I love simplicity:

The recipe is in Vegan Brunch, the Chelsea Waffles.

For my second batch of waffles I got a little more creative and used my free log of cheddar-style Teese from Chicago Soy Dairy. The idea for the following recipe has been kicking around in my head for at least a month, yet I never seem to find the time to make floaty-mind-thoughts become food on my plate. Priorities, priorities…

If you read my first “Taking the Teese Challenge” post, you know that Chicago Soy Dairy sent vegan food bloggers free Teese. In return, bloggers were asked to create recipes, photograph the results, and write a blog post showcasing the Teese-centric goodness. Sounds fun, right?!

My second Teese creation was a success! It’s so easy to be skeptical when you consider the ingredients, but trust me, these waffles were absolutely ace.

Buttermilk Cheddar Waffles with Sauteed Apples and Savory Syrup (vegan obviously)

My waffle iron yielded 7, six-inch, crispy waffles.

Ingredients for the waffles:

1 1/2 cups light spelt flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain, unsweetened almond milk (or other non-dairy milk of choice)
2 teaspoons apple cider vinegar
1/4 cup canola oil
1 1/2 cups shredded vegan cheddar cheese (I used Teese, of course!)

Instructions:

1. Preheat your waffle iron.
2. In a large bowl, stir together flours, baking powder, baking soda, and salt.
3. In a glass measuring cup, add the almond milk and apple cider vinegar. Stir and set aside for about 5 minutes to curdle.
4. Add the oil to the almond milk mixture.
5. Combine wet and dry ingredients and stir gently.
6. Add in shredded cheese and stir to combine, but don’t over mix.
7. Add batter to your waffle iron and cook according to manufacturer’s instructions. I used a 1/2 cup of batter per waffle in my waffle iron, just as a reference.

While your waffles are cooking:

*Core and thinly slice one large apple (don’t peel it!!). Place a skillet over medium heat and add just enough water to cover the bottom of the skillet. Add your apple slices and saute them until they are tender, but still a bit crisp too, 5-8 minutes depending on the size of your apple. Remove from heat and set aside.

* In a small saucepan add 3/4 -1 cup pure maple syrup and 1/4 teaspoon of dried thyme. You can add more or less thyme depending on your tastes (and how much TIME you have… Hahaaaa!). The thyme really complements the apples and the sweetness of the syrup, I promise!!! Bring the contents of the saucepan to a low boil and then reduce the heat and simmer gently for a few minutes. Make sure to stir, stir, stir!! Remove from heat and set aside until the waffles are done.

To serve:

Take a few waffles and put them on a plate. Top with sauteed apples, drizzle with savory syrup, and eat! Yeah!

Extra big thanks to the folks at Chicago Soy Dairy for the free Teese and the fun challenge!

“B” is for Brunch

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The luxury of sleeping in on weekends only gets better when combined with waffles, right? Right. Tim made me buckwheat waffles for breakfast on Saturday while I lazily read a book and demanded my food. I know waffles alone aren’t really brunch, but when you eat them around 11 a.m., it’s officially past the normal breakfast hour. Tim used the Buckwheat Waffles recipe from Vegan Brunch since we had a bunch of buckwheat flour in the cupboard. We topped them with homemade huckleberry jam (from huckleberries we picked ourselves while backpacking last month!!!). We ate them and we loved them.

bw waffles 3!

Waffles Before Age

Tuesday was my birthday and I discovered that elderliness is creeping up on me way too quickly. I long ago predicted that my teeth would fall out before my hair turned gray, and would you believe that I woke up with sore teeth and gums?! Luckily I took the day off from work so that Tim and I could enjoy the sunshine and warm temperatures (it almost reached 60 degrees-in February!!!). Nice indeed. 

We started the day by taking a long bike ride up to Flavour Spot, a waffle sandwich cart in Portland with several vegan options. We each opted for a crispy waffle wrapped around two veggie sausages and drizzled with a maple/margarine spread. Delicious! We had also packed along a big thermos of tea to enjoy with breakfast. After we finished the first round of waffle sammies, I decided it would be smart to try the Nut Fluffer too. A Nut Fluffer is a waffle wrapped around peanut butter and Ricemellow. Who are we to resist? Tim and I shared the Nut Fluffer.

Here are some photos:

nut-fluffer

veggie-sausage-waffle

tea-from-thermy

Afterwards we sat in a nearby park and warmed in the sun while digesting breakfast. I also thought fondly of my co-workers seated in front of their computers… Heh, heh, heh…

The rest of the afternoon included a bike ride to a huge art store we had never visited (future W.I.P. Wednesday post perhaps?!!), Tim making me cupcakes (twice), and an awesome dinner. The story behind the cupcakes is quite humorous and sad at the same time. I had chosen Chai Latte cupcakes from Vegan Cupcakes Take Over the World as my birthday treat. Tim eagerly mixed the batter and then asked me to fill the muffin pans. I had filled two muffin cavities when Tim realized he had forgotten to add the oil. The batter went back into the bowl and the oil was stirred in. The batter went into the muffin tins, baked, smelled amazing, and came out of the oven as golden cupcakes. And then… They sank into dense, heavy, rubbery pucks (we decided that adding the oil too late and mixing the batter too much as a result caused our disaster). Tim insisted I choose another recipe since the first batch wasn’t too tasty. I decided on chocolate cupcakes. He let me frost them:

nods-cupcakes

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These super chocolatey cupcakes made my day!

For dinner we made Jessy’s Tempeh Meatlessballs with Green Rice. If you haven’t tried this recipe yet, you really ought too (I have posted about it before, here)! It has become one of my top ten all time favorites!!! It is incredibly tasty. We topped ours with a tahini sauce.

tempeh-balls-and-green-rice

The evening ended with a movie and an extra cupcake (or was it two?). 

And just because I love food in bowls, here is a photo of the dinner Tim and I made this evening:

crazy-stir-fry

 

This was a compilation of veggie odds and ends: carrots, broccoli, shiitakes, peas, red bell peppers, kale, and tofu. Tim made an awesome stir-fry sauce and we served the result over chow mein noodles (the non-crunchy ones) and sprinkled black sesame seeds on top. 

That’s it. I’m off to have a cupcake. If Tim isn’t looking, I’ll take his too.