This recipe comes thanks to my friend, Angela, at Canned Time. Angela puts me to shame when it comes to Pinterest so I often poach ideas straight from her – like this recipe. She’d pinned a photo of fluffy, thick red velvet pancakes on her Valentine’s Day board. I immediately printed the recipe and the following Sunday I veganized it and went with waffles. I just like all of them nooks and crannies. I came up with the cream cheese sauce all on my lonesome.
By the way, Angela will be guest-posting here on the 19th – and I know she will be sharing something really good.
One year ago today: Inspired-by-Trader-Joe’s Trail Mix Cookies
One year and one day ago today: You and I and Nature in the Garden
Red Velvet Waffles with Cream Cheese Sauce
Makes ~4
Waffles:
2 to 2 1/4 cups whole wheat pastry flour
3 tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
2 cups nut milk
2 tbsp. white vinegar
1 /4 cup maple syrup
1 tbsp. red food coloring, optional (I use King Arthur Flour’s Red Velvet Bakery Emulsion)
1/3 cup virgin coconut oil
fresh berries, optional
Cream Cheese Sauce:
1/2 cup cashew pieces, soaked for several hours, drained and rinsed
1 6 oz. container plain, unsweetened soy yogurt
jot of vanilla extract
squeeze of lemon juice
1/4 cup nut milk
Make the waffles:
In a large bowl, whisk together the flour, baking powder, baking soda and cocoa powder. Set aside. In a big measuring cup, combine the milk, vinegar, maple syrup, food coloring and vanilla extract.
Pour the wet ingredients into the dry and stir well to combine. Let sit for about 15 minutes during which time you should warm up your waffle iron and get your plates warming up in the oven.
When the batter is ready, spoon batter onto a lightly oiled waffle iron and cook for 4-5 minutes (or according to the whims of your waffle iron) or until steam has nearly stopped rising. Gently remove waffle and place directly onto a rack in the oven. Prepare the remaining waffles.
Make the sauce:
In a blender or food processor, combine all of the ingredients and process until very smooth. Transfer to a small pitcher or bowl.
Serve the piping hot, crispy waffles with plenty of cream cheese sauce and top with fresh berries.
Remember those 
Quickie 
Have you signed up yet for the Virtual Vegan Potluck?? It’s easy to do – just visit the 
After a few days away from home, it’s a little hard to rev up the engines, but it’s good to get back into the kitchen and back into the world of vegan blogging and vegan bloggers. Despite a long list, I only managed to get to one vegan restaurant while in San Francisco – Millennium (outstanding) – but overall, it was fairly painless to find places where both my carnivore friend and I could dine in peace together. A few standouts, besides Millennium, were Panama Red Coffee which consistently served up a smooth soy mocha (and they also offer almond milk) and Strizzi’s, which despite the vegan-hostile menu, cheerfully created a pasta for me with whole wheat penne and their raw “sauce” of capers and fresh tomatoes.
(This is a version of the Epicurious recipe for lemon poppyseed waffles. I’ve veganized it and unrefined it.)
If there were an award for Best Aroma While Cooking in the breakfast food category, this is the waffle that would take home that prize. The ingredient list includes yeast which gives the waffles a beautiful, light rise and extremely crispy exterior. Tender + crunchy: your basic dream team waffle. Even better, you can whisk together the ingredients the night before. The batter takes on a slight sourdough essence and all you have to do the next morning is pour the batter onto the hot waffle iron and enjoy the aroma.
2 1/4 tsp. active dry yeast (one packet)
The Christmas morning breakfast tradition in my childhood home – after opening presents, of course – was to eat up the scrumptious cinnamon rolls my mom baked. We could smell them baking in the oven while we tore through gift wrap and ribbons. I was always amazed at how the unassuming swirls of dough baked up into gorgeous, plump rolls, snuggled up against each other in the pan. When the rolls were flipped out of the pan – still hot – a gooey, caramel glaze coated the undersides (which became the tops) of the roll. Absolutely divine.
1 cup spelt flour