Friday, March 18, 2011
It's a Wafflet!
I thought of calling it a Womelet, but it's definitely more waffle than egg.
I have an awesome husband. He puts up with my crazy foodie whims so well. For the most part, he'll eat whatever I fix...and if he doesn't like it, he will happily fix his default food - a Peanut Butter & Jelly sandwich.
We had been vegan for about a month, following Mama Pea's Pealightful Plans in an attempt to lose some weight. Mike has been very adamant about sharing that he is not vegan because he has any issues with killing animals for food. He simply wants to lose weight. (He stated this loudly in Whole Foods one day. I was ready for the vegan police to jump out from behind the boxes of tofu and arrest us on the spot!) Mike has been doing very good with eating vegan and is even sticking with it at work when he makes his own choices for lunch. I'm so proud. :)
However, he told me that he missed breakfast food - waffles, pancakes, scrambled eggs. Well, why didn't you say something sooner? I knew I could come up with some vegan breakfast items! After finding a few recipes online, I created these waffles.
1 cup Whole Wheat Pastry Flour
1/2 cup buckwheat flour
3/4 TBSP baking powder
1/2 TBSP baking soda
1 tsp cinnamon
1 block low-fat silken tofu
1 TBSP unsweetened applesauce
3/4 TBSP apple cider vinegar
1 1/2 cups water or non-dairy milk (I used unsweetened vanilla almond milk.)
1 TBSP melted coconut oil (or canola would work)
1 tsp vanilla
1 TBSP agave nectar (or more, to taste)
How to Make It:
1. Preheat a waffle iron.
2. Mix the flours, baking powder, baking soda, and cinnamon in a large bowl.
3. Combine the tofu, applesauce, vinegar, water/milk, oil, vanilla, and agave nectar in a blender or food processor until it is smooth.
4. Pour the wet ingredients into the dry and stir to combine.
5. Spray the waffle iron with non-stick cooking spray.
6. Pour batter onto waffle iron and spread it out a little bit to cover most of the grid.
7. Cook according to your iron's directions. Mine has a little light that comes on when it's done. I've found that these take longer than typical waffles. I think it'd due to the protein from the tofu.
8. Serve warm with Earth Balance margarine or butter, syrup, berries, etc.
OR make it a Wafflet!
These waffles have an eggy texture from the tofu. I came up with the Wafflet idea last time I made these because I love combining lots of flavors. The options for your Wafflet are endless. I made mine using Sunflower Butter (so yummy - found it at Trader Joe's), sliced banana, maple syrup, and unsweetened coconut. Delicious!
Spread some sunflower butter (almond or peanut would also work great) on 1/2 of your waffle. Like I said, it's eggy - so, it wrinkles easily.
Slice about 1/2 a banana...
Then, fold the top 1/2 over, like an omelet.
Drizzle with maple syrup and sprinkle with unsweetened coconut.