Some of our very cool neighbors recently hosted a potluck with several great vegan dishes. Jen S. actually prepared two different styles of homemade vegan chili, and asked that we bring something like cornbread. After a test waffle batch worked well with a popular store-bought vegan chili, we showed up with a waffle iron and a bowl of batter. Even better yet with the homemade chili! They also blend nicely with maple syrup and molasses.

• 1 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons salt
• 1/2 cup soymilk or other nondairy milk
• 1/4 cup plus 2 tablespoons canola oil
• 1/4 cup brown sugar
• 2 tablespooons molasses
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes. Stir in the all-purpose flour, cornmeal, whole wheat flour, and salt until well blended. Cover the bowl and place it in a warm location until the flour mixture has almost doubled.  (You can use your oven for this. Make sure the oven rack is low enough for the bowl to fit. Turn the oven on for one to two minutes at 200 degrees F. Turn off the oven, place the covered bowl on the rack, and close the oven door. If you wish to let the batter stand overnight, covering the bowl and leaving it at room temperature will work fine.)

After the flour mixture has risen, combine the soymilk, oil, brown sugar, molasses, baking powder, and baking soda in a small bowl. Break up any clumps of baking powder or baking soda. Pour into the raised flour mixture and stir until well blended. Let stand for 15 minutes. Preheat the waffle iron for 3 to 5 minutes while the batter is standing. Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles. Bake each waffle for 3 to 5 minutes, or until it can be easily removed. Makes 4 (7-inch) round Belgian waffles.

• 1 1/2 cups bread flour
• 1 cup buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups canned coconut milk (full-strength, not the watered-down variety)
• 1 1/4 cups water
• 3 tablespoons brown sugar

Sift or whisk together the bread flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl. Mix the coconut milk, water, and brown sugar in a medium bowl. Pour the coconut milk mixture into the flour mixture and stir just until blended.

Pre-spray waffle iron with one coat of oil spray. Use exactly 1/2 cup batter on a 6-1/2 inch round electric wafflemaker. Cook 15 seconds past “done” on medium setting. Makes 8 (6-1/2 inch) round Belgian waffles. (Yielded 5 (7-inch) round Belgian waffles on Dave’s waffle maker, using a little more batter for each.)

For a treat, drain a single-serving of Del Monte Cherry Mixed Fruit, layer the fruit on top of one waffle with Grade B 100% maple syrup, put another waffle and syrup above that, and cut the whole sandwich into 1″ squares and eat.

Nutrition

Serving size: One 6-1/2 inch round vegan waffle (excluding toppings)

Calories: 270

Protein: 5.5 grams

Fat: 10.76 grams

- as Saturated Fats: 7.1 grams

Carbohydrates: 36.3 grams

- as Sugar: 2.08 grams

- as Fiber: 1.37 grams

Sodium: 460 grams

Calcium: 70 mg

• 1 C rice flour
• 1  C buckwheat flour
• 1/2 C tapioca flour
• 1 t salt
• 2 t baking powder
• 1 t baking soda
• 2 t xanthan gum
• 2  1/2 C soymilk, plain unsweetened
• 1/4 C canola oil
• 2 T molasses
• 2 T sugar

In a large bowl, sift or whisk together the flours, salt, baking soda, baking powder and xanthan gum. In a medium bowl, mix together the soymilk, oil, molasses and sugar. Pour the wet ingredients into the dry and mix just until blended – you don’t want chunks of dry flour, but it should still be a bit lumpy. Allow the batter to sit for 3 minutes, and then stir another 5 to 10 strokes. Cook on a waffle iron generously sprayed with oil for 1 to 2 minutes past the iron manufacturer’s suggested average cooking time. Makes 4 (7-inch) round Belgian waffles.