Makes 4 cups
We needed a dish to take to a potluck recently, and chocolate pumpkin cookies quickly came to mind. I looove dark chocolate, and we had several cans of pumpkin on hand. However, we were already taking some cookies from Vegan Chocolate Seduction, and I was in the mood for mousse. This fall or winter holiday topping is great served up in a fancy glass or dish, or of course, on top of a vegan waffle. Continue reading
I’m giving away one hard copy of the Global Vegan Waffle Cookbook with its newly-designed cover, and one hard copy of the new Vegan Chocolate Seduction. (Both to the same person.)
To enter, all you have to do is comment on this post’s link at the Facebook Vegan Waffles page * with an answer to the following: For whom would these two books make great gifts, and why?
You’re allowed to include yourself as the potential gift recipient, and the gift-giving occasion could be Christmas, Winter Solstice and Yule, a birthday, etc.
I’ll pick the one I find the most convincing, and if I just can’t decide after checking the list twice, I’ll randomly select from the finalists.
Deadline is noon Eastern (UTC -5) on Saturday, and I’ll be sending them out USPS Priority Mail on Monday. Best wishes!
By the way, Seduction is now also available in epub format through Barnes and Noble.
*If you don’t have a Facebook account, you can comment here on the blog.
Makes the equivalent of 4 (7-inch) round Belgian waffles.
While all the Liege waffles are somewhat decadent, something about almonds makes them even more so. Like coconut, almonds take on an enhanced flavor when slightly toasted. Two versions of this recipe appear below: the egg replacer version, followed by the ground flaxseed version. Continue reading
Hey, kid, I'm gonna steal your vegan waffle!
We would not be enjoying delicious vegan waffles today if it weren’t for the waffle iron, so those of us in the U.S. extend our annual thanks to Cornelius Swartwout for filing the first U.S. waffle iron patent. He’d likely be impressed with how far things have come since 1869.
This day is also a perfect opportunity to share highlights from two additional vegan waffle parties.
Brian and Lise in Seattle, Washington hosted an August vegan waffle party including a beautifully decorated waffle. Isn’t it a great photo?
Yeah, he may be an adorable kid, but I still might consider snagging part of his waffle–I mean, is he really going to eat the entire thing? He’ll probably just eat the blueberries and frosting, and be left with a hairless, eyeless, non-smiley face. And that’s certainly no image you want a kid to grow up with. Civic duty calls me. Continue reading
Following are a few vegan waffle party highlights to report from the last several weeks.
Since the vegan waffle party began to go worldwide in 2008, several hosts have returned to throw parties in consecutive years. One, vegan pro cyclist Christine “Peanut” Vardaros, has hosted events all four years. What makes her party unique is that it’s in Belgium, which is particularly well known for its waffles. This includes the exceptionally rich Liege-style waffles that she likes to make. They use pearled sugar and are more challenging to make than your average waffle. Continue reading
Vegan Waffle & Ice Cream with Peanut Butter Fluff
Following an earlier peanut butter based waffle topping recipe, I decided to play with peanut butter a bit more for our waffle party this year. Because a few guests requested this recipe, I decided it was worth posting. I didn’t measure the exact yield because I made it in somewhat of a rush, but it’s somewhere in the range of 1 1/2 to 2 cups–plenty for 4-6 generously topped vegan waffles. Continue reading
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