Category Archives: Waffles

Red Velvet Waffles with Cream Cheese Sauce

Waffle on PlateThis 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

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.

Waffle from Above

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Guest Posting at Veganosaurus: The Kelvis Sandwich

Waffle, Tempeh, Almond Butter Sandwich

Kel + Elvis = The Kelvis

I’m very pleased to be “appearing” today on Veganosaurus – a blog jam-packed with inventive and delicious vegan recipes and written by one of the most kind-hearted women it’s been my pleasure to come to know.  Besides blogging at Veganosaurus, Susmitha has an Etsy shop and also herds us plant-based cats at Vegan Temptivists on Facebook.

I’m sharing a kind of crazy recipe for a big, fat Elvis-worthy sandwich I call the Kelvis which consists of maple waffles, tempeh bacon, almond butter and a cherry-cranberry-fig compote.  If this sounds like something you’d like to get your mouth around – please head on over to Veganosaurus for the recipe!

One year ago today: Brunswick-ish Stew
One year and one day ago today: Other People’s Food


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Apple Butter Waffles

Waffle CollageRemember those Apple Butter Cookies I made a while back?  Well, I had a half a jar of apple butter hanging about the ‘fridge, causing me a lot of stress and anxiety about what I was going to do with it.  More cookies?  Throw it into a smoothie?  Let it get moldy and then have a valid reason to compost it?  Since Sunday was coming up (and Sunday is the anything-but-the-usual-bowl-of-oatmeal day), I thought it might make a nice addition to a stack of toasty waffles.  The apple butter provides the flavor, the sweetness and the fat substitute and – it makes the waffles get a little caramelized around the edges.

Apple Butter Waffles
Makes 4 8″ Belgian waffles

2 1/2 cups whole wheat pastry flour
2 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. powdered stevia, optional
1/2 tsp. salt
3 tbsp. egg replacer (I use Bob’s) + 9 tbsp. water (whisk together until thick, set aside for a few minutes)
1 cup non-dairy milk
1 cup “buttermilk”
1 cup naturally sweetened apple butter

Preheat your oven to 200F, put your plates inside to get warm and fire up the waffle iron.

In a large bowl, whisk together the flour, baking powder, baking soda, stevia and salt.  In a medium-sized bowl, whisk together the egg replacer, milk, buttermilk and apple butter.
Let batter sit for about 15 minutes.

Lightly spritz waffle iron with cooking oil.  Pour batter onto iron so that it almost reaches the edges.  Close and cook for about 4 minutes.  Gently remove and place directly on rack in preheated oven.  Continue with remaining batter.

Serve with your favorite waffle toppings.

Waffles from Above

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Other People’s Food & Stuff (Volume 4): Waffles, Chia Pudding and Personal Hygiene?

Closeup of Grapefruit Waffles

Waffles w/ Bananas, NutsQuickie Virtual Vegan Potluck update: I’ve added Emmy Cooks to the line-up.  Sorry for the shifting around, but I know she will share something wonderful with us, so – welcome, Emmy!  Please check your URLs.  And remember to take one final check of the list before publishing your post on May 12.

And…I’m a little behind on some thank yous for various awards (Versatile, Leibster, Sunshine, Kreativ).  It’s been quite a couple of weeks for receiving blogging awards and I’m so touched and thrilled to be on ANYone’s radar. Big hugs and heartfelt thank yous to: Dudette, Here!,  In Fine Balance, Keepin’ It Kind, My Sister’s Pantry, Veggie What Now, Terra, Not Terror, Cauldrons and Cupcakes and After Taste.  Wow.

Other People’s Food
Speaking of Keepin’ It Kind: Kristy, sweet Kristy – please stop torturing me with one delicious, creative recipe after another!  I won’t ever be able to get out of the kitchen!

Never mind!  Ignore me.  Keep them coming.   I mean, look at those waffles up there!  Those are Roasted Grapefruit Waffles and they are spectacular.  I’ve got a pile of Kristy’s recipes in my kitchen just waiting to be made…

Chocolate Chia Pudding

Chocolate Chia Pudding

Not long after I acquired my first ever bag of chia seeds, I went in search of chia pudding.  The simple recipe that I used came from Food Doodles’ take on Chocolate Chia Seed Pudding and it’s really satisfying, easy and so chocolatey.  But since I can’t help myself when it comes to recipe tinkering, I made a second batch with some modifications.  It’s a little extra work, but the flavor is a bit richer than the original version.  The recipe is below.

Mocha Chia Pudding

Mocha Chia Pudding

Mocha Chia Pudding
Serves 2

2 tbsp. chia seeds
1/4 cup soy or almond milk
1/4 freshly brewed coffee
1 packet crystallized stevia (or your favorite sweetener, to taste)
1 oz. good semi-sweet baking chocolate
1/2 tsp. vanilla
cacao nibs

Melt the chocolate in a double boiler (or if you have a better attention span than I do, melt it in the microwave).  Gently heat the nut milk and coffee and whisk into the melted chocolate.  Remove from the heat, add the vanilla extract and let cool for a few minutes.

In a small bowl, combine the chia seeds and stevia.  Stir in the chocolate mixture.  Leave the mixture out or store in the refrigerator until thickened.  Add more nut milk if necessary.  Top with cacao nibs.

Other People’s Stuff
Apparently this has been buzzing around the Internet for years, but like Rip Van Winkle, I just kinda woke up to the whole phenom – thanks to a post at Terra, Not Terror.  I was immediately intrigued by this idea, mainly because it sounds so freaking wacky, but also because I haven’t been satisfied with my face-washing routine in years.  I was a Kiehl’s devotee for a long time, then kind of bounced around among various products, all of which made my face feel dry and tight.  I’d slather on copious amounts of moisturizer to counteract.

As soon as I read the post, I bopped off into the Internet to read more.  I got detailed info at The Oil Cleansing Method and set about making my own concoction.  I had to mess with the ratio a little to get it right.  I’m using a combination of caster oil (cheap!) and sunflower oil (leftover since I no longer cook with it).  I’ve been doing this routine now for a couple of weeks.  And I’m a convert.  I actually look forward to washing my face.  It really is like a mini self-facial.  My skin feels great, I’ve cut out the moisturizer (still use a daily SPF) and I think I’m seeing improvement in the texture and brightness of my skin.  Weird, wild stuff!

Oil in Green Bottle

And then over at Air Eater there was a post about not washing one’s hair.  I know, right?  Lidia describes her new routine in detail and once again, I hit the Internet to find out more.  There is a TON of info out there and yes, it’s old, old news.  What has shampoo done for me lately except dry out my scalp??  I actually went cold turkey and am just rinsing my hair with plain old water.  No one has yet turned away in utter disgust.  The notion of letting my skin and hair – my own body – manage itself is truly appealing.

Soapwalla Deodorant Cream

I’m eternally grateful to Luminous Vegans for this post, which introduced me to the miracle that is Soapwalla Deodorant Cream.  I read, I bought.   It’s completely natural and contains no aluminum.  It’s creamy, smells delicious (lavender, peppermint, tea tree oil) and is easy to apply.

That’s all well and good, but it also needed to work.  Without going into the ugly details, I put deodorant through its paces and this product came through with sweet-smelling colors.  Run, don’t walk to your computer (oh, wait, you’re at your computer) and order up some of this stuff at Soapwalla or here.  Visit the Soapwalla Kitchen blog here.  Get some for your wife/husband/friend/siblings.  Get them off of the aluminum scary-stuff and onto this totally natural, effective cream.

As you can see, my fellow bloggers inspire me each and every day.  No telling what one is going to stumble upon when tooling around the virtual world!  Until the next “Other People’s” post…

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Banana-Chai Buttermilk Waffles with Cocoa-Coconut Butter

Waffle, Close UpHave you signed up yet for the Virtual Vegan Potluck??  It’s easy to do – just visit the VVP page to get the details, then send me an email at [email protected] or leave a comment letting me know you’ll be participating and to what course you’ll be contributing.  I’ve added a Board to my Pinterest page for the event and will pin a photo from each blog that signs up for the event.  You can find me at:  I’ve also added an Events page on Facebook here and you can also keep track of things at An Unrefined Vegan’s Facebook page.  While I’m at it, you can find me on Twitter at @AnOlive.

So far 25 bloggers from all over the planet have signed on – thank you!  Thanks also to Lidia at VeganBloggersUnite! for posting about VVP today – and – thanks to those who have Tweeted about it, mentioned it on Facebook or have written about it on their blog.  I really appreciate your help in spreading the word.  I’d love to get 100+ (gulp!) to participate, so if you are so inclined, please invite other food bloggers to join in.

Phew, okay.  It’s Monday morning and in my household, waffles help ease the sting of the first day of the week.  I pop frozen homemade waffles in the toaster oven and for the time it takes us to consume them, it’s Sunday morning redux.  Especially if they are chai-infused waffles.  (Yep, chai again.)  If you didn’t know by now, I just adore the complex and rich warm flavors that are “chai.”  This time I’ve created a waffle around the flavors of cinnamon, anise, cardamom, cloves, a tiny smidge of black pepper all complemented with roasty banana flavor.  And then I topped the waffles with homemade cocoa-coconut butter, but the usual waffle-toppings would work just dandy, too.

Banana-Chai Buttermilk Waffles with Cocoa-Coconut Butter
Makes 3+ 8″ waffles

1 cup spelt flour
1/3 cup oat flour (I used regular oats and processed them in a food processor)
1/2 cup almond meal (I used the meal left over from making almond milk, dried and processed in food processor)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/4 tsp. powdered stevia
1/4 tsp. anise seeds (ground in coffee grinder)
1/4 tsp. powdered cardamom
2 pinches ground black pepper
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 tsp ground ginger
2 tbsp. egg replacer + 6 tbsp. water (whisk together until frothy, then let sit for a minute)
1 large, very ripe banana, mashed
1 1/2 cups vegan buttermilk
1 tsp. vanilla extract

Cocoa-Coconut Butter

Combine the flours, almond meal, baking powder, salt, baking soda, stevia and spices in a large bowl.

In a smaller bowl, whisk together the egg replacer, banana, buttermilk and vanilla extract.  Add the wet ingredients to the dry ingredients and stir just until the dry ingredients are just moistened.  Let the batter sit for about 15 minutes.  (Turn the oven on to 200F so you can warm the plates and keep the cooked waffles crispy – and heat up the waffle iron, too.)

Lightly spray waffle iron with cooking oil and ladle on the batter.  Cook for about 4-5 minutes and gently remove waffle and place on oven rack to keep warm while you prepare the rest of the waffles.

Top with a dab, slab or slice of Cocoa-Coconut Butter and your other favorite waffle toppings!

Coconut-Cocoa Butter

Chai Waffle w/ Butter

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Orange Poppyseed Waffles with Blueberry Sauce

Steamy Orange Poppyseed WaffleAfter 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.

Millennium Bar

The Bar at Millennium

As usual, the most problematic meal was breakfast, so as usual, I “imported” what I needed.  So it seemed appropriate to jump start my blog with a breakfast recipe – and one of my favorite things to eat any time of day: waffles.

Recently I found myself with the wonderful predicament of having too many blueberries.  I thought about pie; I thought about cobbler.  And then I ran across a recipe for waffles smothered with a warm blueberry sauce.  It spoke to me, and I listened.  While the orange poppyseed waffles were baking, this sweet, gorgeous, easy sauce was simmering on the stove.  Waffle and blueberry met at the breakfast table and all was right with the morning.

Orange Poppyseed Waffles with Blueberry Sauce
Makes 3 8″ round waffles

Blueberry Sauce:
1/2 lb. fresh blueberries
1/4 cup orange juice
1/4 cup unsweetened applesauce
1 tbsp. maple syrup
1/2 tbsp. cornstarch
1/2 tbsp. orange juice or water

1 1/2 cups whole wheat pastry flour
2 tbsp. poppyseeds
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 tbsp. egg replacer + 9 tbsp. water (whisk together until frothy, then set aside for a minute)
1/2 tsp. stevia liquid (or 6 tbsp. maple sugar)
1 cup soy “buttermilk”
1/4 cup unsweetened applesauce
1/4 tsp. orange extract
1 tbsp. orange zest

In a small saucepan combine the blueberries through the maple syrup.  Bring to a boil, then lower the heat and simmer for about 15 minutes.  Dissolve the cornstarch in the 1/2 tbsp. orange juice or water and add to the blueberry mixture.  Stir until mixture thickens.  Keep warm until ready to serve the waffles.

In a large bowl, whisk together the flour, poppyseeds, baking powder, baking soda and salt.  In a small bowl, combine the egg replacer mixture, stevia liquid, “buttermilk,” applesauce, orange extract and orange zest.  Make a well in the center of the dry ingredients and add the liquid ingredients, stirring until just combined.  Set aside for 15 minutes.

While the waffle mixture rests, heat up a waffle iron and turn the oven to 200F and get your plates in there to warm.

Lightly spray the waffle iron with cooking oil and ladle batter into the center of the iron, spreading until it reaches nearly to the edges.  Close the waffle iron and cook for about 4 minutes.  Gently remove the waffle and set directly on an oven rack to keep warm and crispy while you finish making waffles.

Serve with plenty of blueberry sauce.

Close up of Waffle with Blueberry Sauce(This is a version of the Epicurious recipe for lemon poppyseed waffles.  I’ve veganized it and unrefined it.)

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Yeasted Buckwheat Waffles with Cranberry-Date-Apricot Sauce

Quarter of Buckwheat Waffle w/ StrawberriesIf 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.

Yeasted Buckwheat Waffles with Cranberry-Date-Apricot Sauce
Makes 6 8″ waffles

Bowl with Batter2 1/4 tsp. active dry yeast (one packet)
1 tsp. maple syrup or agave nectar
2 cups lukewarm almond or soy milk
1/2 tsp. salt
1 1/2 cups whole wheat pastry flour
1 cup buckwheat flour
1/4 tsp. powdered stevia
4 oz. unsweetened applesauce
2 tbsp. flaxseed meal + 6 tbsp. water (whisk together and let stand for a few minutes)
1/2 tsp. baking soda

Cranberry, Date and Dried Apricot Sauce

In a small bowl, stir together the yeast, 1/4 cup warm water and maple syrup.  Let stand until foamy.

Put the warm milk and salt in a large bowl and then add the yeast mixture.  Whisk in the remaining ingredients until well-combined.  At this point, I leave the batter (covered) on the counter for a couple of hours, then I transfer it to the refrigerator to rest overnight.

When you are ready to get breakfast going, heat the oven to 175F and place your breakfast plates in there to warm up.  This is also the time to turn on your waffle iron so it’s good and hot by the time you pour on the batter.

Once the iron is hot, give it a light spritz of cooking spray.  Ladle on enough batter to almost come to the edges of the waffle iron.  Mine took 5 minutes to cook completely.  When you don’t see much steam coming out of the iron, the waffles should be done.  Transfer waffles directly to the oven rack while you prepare the remainder.

Serve with cranberry sauce and maple syrup.

Stack of Buckwheat Pancakes

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Christmas Morning Peanut Butter & Chocolate Chip Waffles

PB & Chocolate Chip WafflesThe 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.

Cinnamon rolls are mostly a thing of the past for me, though occasionally I make them with whole grain flours and maple sugar.  But Christmas morning calls for an extra special breakfast just the same – low-fat, unrefined vegan or not.  These spelt pancakes rise to the holiday.  You can even mix the batter the night before and keep it in the refrigerator until you’re ready to bake.  After all, presents really should be opened first thing.

Peanut Butter & Chocolate Chip Waffles
Makes ~4 8″ Waffles

PB & Chocolate Chip Waffles w/ Bananas1 cup spelt flour
2 tbsp. baking powder
3/4 tsp. salt
1/4 powdered stevia
1/2 cup natural crunchy peanut butter
4 oz. unsweetened applesauce
4 oz. prune puree (baby food works well)
2 tbsp. egg replacer + 6 tbsp. water (whisk together until foamy, then set aside for a minute to thicken)
1 – 1 1/2 cups almond milk
1/2 cup vegan semi-sweet chocolate chips

In a large bowl, combine the flour, baking powder, salt and stevia.  Set aside.

In a medium-sized bowl, cream together the peanut butter, applesauce, prune puree and egg replacer.  Whisk in the almond milk and the chocolate chips.  Add the peanut butter/almond milk mixture to the flour mixture and stir well to combine.  Let the batter sit for about 15 minutes for the spelt to absorb the liquid.  If the batter seems too thick, add a little bit more almond milk.

Meanwhile, have the waffle iron preheating (getting the iron nice and hot helps keep the batter from sticking) and warm a couple of plates in a 175F oven.  When the waffle iron is ready, pour on enough batter to almost reach the sides.  Cook for about 5 minutes, or until steam no longer rises from the waffle iron.  Cooking time will depend on the size of waffle iron.

Keep waffles warm in the oven – directly on the rack – until all waffles are cooked.  Serve with maple syrup and sliced strawberries or bananas.

(You might have noticed that I always top my pancakes and waffles with peanut butter and toasted nuts.  I can’t help it – it’s my favorite way to eat these breakfast foods!  But top yours however makes you and your tummy happy.  I modified a recipe from King Arthur Flour’s Whole Grain Baking cookbook.  This is a terrific resource for whole grain baking.  Naturally, I omitted the vegetable oil and the refined sugar and the eggs, and used almond milk instead of dairy milk.  Waffles adapt superbly to vegan cooking.)

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