Thursday, June 30, 2011

cornbread waffles! with chili!

So good even Sibyl wants to try them.......

I wanted waffles this morning, but didn't have time to make them before work. Jonathan suggested I try savory waffles. I was thrilled at this idea and discovered the joy of VEGAN CORNBREAD WAFFLES! I am so excited! I hope you love this as much as I do.

1 3/4 cups organic all-purpose flour
1 1/4 cups organic yellow cornmeal (make sure it's organic, you don't want GMO!)
1 tablespoon baking powder
1 teaspoon sucanat (you can use organic sugar if you don't have sucanat)
1 teaspoon salt (pink himalayan sea salt!)
2 cups organic soymilk (or other non-dairy milk)
3 tablespoons organic rice bran oil (you can use a vegetable oil of your choice)
ener-g egg replacer for 2 eggs
spicy chili (obviously homemade is the best, but I wasn't prepared so I used a can of Amy's Spicy Chili, which was delicious!)
Daiya Vegan Soy-Free Cheese (this is optional)

Preheat waffle iron.
In a large bowl, combine organic flour, cornmeal, baking powder, sucanat, and sea salt. In a medium sized bowl, combine milk, oil, and prepared egg replacer. Add the liquid combination to the dry ingredients, stirring until smooth.
Pour batter onto hot waffle iron and bake until fluffy and slightly crispy!
Serve with chili on top (and vegan cheese if desired)!

Tuesday, June 28, 2011

chocolate chip cookies!!

There are a million different chocolate chip cookie recipes out there, but I am particularly fond of this one!

1 cup earth balance buttery sticks (room temperature)
3/4 cup organic unrefined sugar (or maple sugar!)
3/4 cup organic brown sugar (you can use sucanat or palm sugar instead...I always do!)
ener-g egg replacer for 2 eggs
2 teaspoons vanilla extract (singing dog brand is my favourite!)
1 1/4 cups all purpose flour
1 cup whole wheat pastry flour (if you don't have this, you can use all purpose flour exclusively)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chocolate chips
(if you want, you can add a cup of nuts)

Preheat the oven to 375 degrees F. I use Silpats to keep my cookies from sticking to the pan, but you could line the pan with parchment paper if you don't have a silpat.

In a medium bowl, beat the butter and sugars until fluffy. Beat in eggs and vanilla until mixed.

In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and beat until mixed, adding the chocolate chips (and nuts if you want) about halfway through mixing.

The dough will likely be very soft. You may want to cover and refrigerate it until somewhat firm (probably 30 mins).

Bake for 10-14 minutes!


vanilla chocolate-chip cupcakes!

My good friend Vanessa just turned 26 (on June 26th! Golden birthday!). For her birthday, her friends came to our softball game! I wanted to make cupcakes that fit the theme and that everyone would eat (since I'm the only vegan in the group). Here's the recipe!

1 cup organic unrefined sugar
1/2 cup earth balance buttery sticks
ener-g egg replacer for 2 eggs
2 teaspoons vanilla extract (I LOVE the Singing Dog brand)
1 1/2 cups organic all purpose flour
1 pinch of sea salt (pink himalayan is delicious!)
1 3/4 teaspoons baking powder
1/2 cup organic non-dairy milk (I use earth balance soymilk)
1/2 cup organic non-dairy chocolate chips (sunspire makes pretty tasty vegan chocolate chips)

Preheat the oven to 350 degrees F. Grease a muffin tin (I use spectrum coconut oil spray!).
In a medium bowl, cream together the organic sugar and earth balance. Beat in the egg replacer, then add the vanilla.
Combine the flour, baking powder, and pinch of salt. Add to the creamed mixture and mix well. Add the milk and chocolate chips and mix until batter is smooth.
Pour or spoon batter into the muffin tin.
Bake for 20 minutes.

These cupcakes are not very light/fluffy; they are more similar to a pound cake. This was not what I expected when I made them, but I ended up really liking them this way. Hopefully you will too!

As far as the frosting goes, I just mixed earth balance, organic powdered sugar, milk, salt, and vanilla extract until I was happy with the taste/consistency. After that, I used a colored gel tube (while this tube was vegan, it was not natural and I wouldn't normally use it, but these cupcakes needed to be special!) to create the softball laces. I am a terrible decorator as you can tell, but my heart was in the right place! :)