Vegan Kitchen Adventures

This blog chronicles my adventures in finding my way in a (sometimes) vegan kitchen.

Saturday, April 01, 2006

Saturday morning waffles


Three great things about Saturday morning:
1. Sleeping in
2. The regae show on KEXP
3. Waffles!

I veganized this recipe from the Joy of Cooking using the stand-by vegan substitutes of Earth Balance vegan spread, soy milk and EnergG Egg Replacer. I then whipped up a fruity sauce to top it with; it's basically the contents of one of our pre-prepared smoothie packs and contains blueberries and chopped up peaches. I brought these to a boil with some cherry juice and stirred in some cornstarch to thicken it up.

Survey says: Awesome. They turned out far crispier than any egg & milk waffle I've ever made, and I can't figure out why. But I think the crispiness was a good thing. Of course I love the fruit topping (mom used to make this all the time for our dutch babies when I was a kid), but James tasted it and did without. Oh well, more for me!

5 Comments:

Blogger Beth said...

I opted for the dark amber organic maple syrup from Trader Joe's instead of the fruit. It was pretty tasty after kicking Beth out of bed and sleeping for another 2 hours! Although, I did miss most of the reggae shoe on KEXP. I hate it when I sleep in and miss my weekly dose of reggae!

11:33 PM  
Anonymous Anonymous said...

What the heck is a dutch baby?

6:49 PM  
Blogger Beth said...

A dutch baby (also called German pancake , I think) is an egg, milk & flour concoction that bakes in a frying pan in an oven. As it bakes it climbs the sides of the pan and develops a super tasty crunchy crust from all the butter pre-heated in the pan.

Basic recipe:
1 egg
1/4 cup milk
1/4 cup flour
Blend in a blender or seal in a container with a tight fitting lid and shake the hell out of it until there are no lumps. Shaken dutch babies rise far higher than blended dutch babies - a happy accident I discovered when I first started cooking breakfasts for James and found he had no blender!

Preheat oven to 350 - then add your frying pan with a huge pat of butter. Once the butter is all melted and bubbling, pour in the batter and place it back in the oven for 20-35 minutes, depending on size. It's done when the edges are nice and brown and the center is solid. Top with syrup, fruity topping, powdered sugar, etc.

Increase proportions as needed. For a small 4-5" frying pan, I use 1-2 eggs. For a regular size frying pan, I usually use 4-5 eggs.

10:32 AM  
Anonymous Anonymous said...

Thanks for clearing that up, l'il B! Guess I'll try the small version. Again, really nice photography! Love, big B

7:31 PM  
Blogger Beth said...

Does this site ever get updated? I know we eat more frequently than this! ;P

5:06 PM  

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