WaffleParty.com: Delicious Vegan Waffles!

In vegan waffle recipes, using soymilk, nut-based milk or water in lieu of milk is no big deal, and replacing the egg is often simply a matter of making sure there’s adequate binding (holding together) and leavening (fluffiness). Baking powder and baking soda (and sometimes egg replacer powder, which has many of the same characteristics) [...]

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It’s a very warm summer day here in the ‘Burgh, as I know it is in many other parts of the world. To be honest, I’m slightly less enthusiastic about hot foods in July and August than I am other times of the year. Hence, my fewer postings during the summer months. Lately, cereal with [...]

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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 [...]

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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 [...]

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A few tips, in case you don’t get that perfect waffle on the first try:
If your waffle comes out too tough or “rubbery” (THIS IS PROBABLY THE MOST COMMON ERROR) , you may have mixed the batter too well–you want it to still be fairly “lumpy” before you pour it into the waffle [...]

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