WaffleParty.com: Delicious Vegan Waffles!

This eggless, dairy-free, wheat-free waffle recipe was inspired by a “baby carrots with ginger and sage butter” recipe that I originally found at Astray.com, attributed to Shepherd’s Garden Seeds Newsletter. Jen and I both enjoyed the recipe so much that I decided it needed a waffle counterpart! Also, winter is a great time for […]

[Read more →]

A local grocer was recently giving away some starting-to-wilt basil, so I had to find a use for it! Who can turn down fresh basil? I certainly won’t be the one to start that trend!
This waffle is about subtle style. The orange and the basil aren’t excessively pronounced, but they blend with the cornmeal, spelt […]

[Read more →]

So you’ve heard all the investment experts providing a range of opinions regarding the economy lately. For months there has been talk of an economic meltdown in the U.S., and the markets in other countries have been impacted as well. The real estate market is lagging, a major bank is laying of thousands of people, […]

[Read more →]

Imagine if you took cheese crackers and made them vegan, and then puffed them up into a fluffy, crispy waffle. That’s about the best description I can come up with for these! This recipe was inspired by Jo Stepaniak’s “crock cheez” recipe from her Ultimate Uncheese Cookbook, which I highly recommend. These could make […]

[Read more →]

I had just done a review of the VwaV pumpkin waffles, and thought, “Hmm, what else has a consistency similar to that of pumpkin–what about refried beans?” Coincidentally, I had also just done a review of the VwaV Lemon Corn Waffles with Blueberry Sauce and thought, “Hmm, beans and cornmeal go very well together in […]

[Read more →]

These are listed on page 39 of Vegan with a Vengeance, alongside the 3 other excellent waffle recipes Isa offers, and on the PPK site. We’ve made them twice now, and have been pleased with them both times.
What really sets this waffle recipe apart for us is the different texture, the slight crunchiness that they […]

[Read more →]

We’ve now made the pumpkin waffles from Vegan with a Vengeance (page 40, or also available at the PPK site) roughly 3 times, so I figured it’s time for a review.
These waffles have consistently ranked well on a number of dimensions. The combination of flavors/spices is great. They’re both moist and slightly fluffy on the […]

[Read more →]

This is adapted from the vegan ice cream base at the Vivacious Vegan.
Ingredients

1 cup of sugar
1 3/4 cup coconut milk (1 can)
3/4 cup plain unsweetened soy milk
1/2 cup plain soy creamer (if you don’t have this on hand, you can replace this with soy milk–it just won’t we quite as thick and rich)
2 […]

[Read more →]

You can get by with a $20 waffle maker if you’re not making waffles in high volumes and don’t mind a slightly longer cook time. That’s what we used for our first several waffle parties. However, if you’re serious about making waffles, you’ll probably want to consider something slightly higher-end.
Our favorite waffle iron so far […]

[Read more →]

It is now relatively common knowledge that whole grain flour is much healthier than white flour. However, whole wheat flour produces a somewhat denser and less “fluffy” waffle. You can achieve a “compromise” by using half whole grain buckwheat (not a type of wheat!) or wheat flour and half unbleached white flour–or you may prefer […]

[Read more →]