If it’s true that we eat first with our eyes, then these waffles are a feast! These are the trifecta – they look great, taste great, and are great for you! Megan, the recipe’s creator, adapted it from a recipe in Vegetarian Times, and in absolute fairness, both her photo and her recipe put the original recipe and photo to shame. (You could take a look for yourself.) Megan lives in Alberta with her husband and a “giant fuzzball, Apollo.” Her passions are cookbooks, blogging, reading, and especially baking.
Don’t you love it when something that looks so good and tastes so good is also good for you? Blueberries, raspberries, and strawberries are disease fighting, immune-system building superstars. (Read some details below.) Here’s the recipe.
Blueberry Sourdough Pancakes
Makes 10 pancakes
Adapted from Vegetarian Times (March 2011 issue)
The night before feed your starter and make sure it’s active.
Ingredients:
• 1 1/4 cup (200g) 100% hydration sourdough starter
• 1 tablespoon (11g) canola oil
• 1 tablespoon (21g) maple syrup or agave
• 1/2 – 3/4 cup (110-165g) non-dairy milk
• 1 cup (144g) all-purpose flour or white whole wheat flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups (150g) blueberries, fresh or frozen
Directions:
Whisk together the starter, oil, syrup and 1/2 cup of milk. Combine flour with baking powder, baking soda, and salt in a separate bowl. Stir flour mixture into batter, adding 1/4 cup more milk if needed. If using fresh, fold in blueberries. Let sit 5 to 10 minutes.
If using frozen blueberries, stir in right before cooking.
Heat griddle or skillet over medium-high heat. Reduce heat to medium, and coat with cooking spray. Pour about 1/4 cup batter per pancake into skillet. Cook 1 to 1 1/2 minutes on each side, or until golden.
These pair well with some maple syrup, or top them like I did with some raspberries and strawberries simmered with some maple syrup.
Blueberries — Research shows that blueberries may protect brain cells and help protect age-related memory loss. They contain phytonutrients that may help prevent heart disease and cancer. They’re loaded with vitamin C and iron. Raspberries — These tasty beauties are full of disease-fighting fiber which help lower cholesterol and protect against digestive diseases. Their vitamin C and phytochemicals show anticancer properties. Strawberries — These berries also have lots of fiber and vitamin C (more than oranges and grapefruit) to fight diseases and increase immunity. They contain ellagic acid which protects against cancer and inflammation.
More Berrylicious Delights!
If this berry-laden pancake recipe appeals to you, you really should take a look at the breakfast treats in Claire Gosse’s Are You Sure That’s Vegan? (Breakfasts). You can choose from Four Berry Smoothies or Raspberry Bran Muffins or Whole Wheat Blueberry Pancakes or Vanilla Strawberry Smoothies …or 46 other amazing recipes. Exact clones of non-vegan classics, all the recipes were tried and loved by vegans and non-vegans. Click on Are You Sure That’s Vegan? (Breakfasts) to see the gorgeous photos and read the testimonials….and get some free recipes, too!
Sources:
cookbookaficianado.files.wordpress.com
Hornick, Betsy, 101 Best Super Foods
If you enjoyed this post, please share it with your friends.
This gorgeous dish was created by Amy Gedgaudas who lives in Portland, Oregon with her Partner, Tim. She has been a vegan for almost six years, and one of her passions is baking. These waffles were her entry into one of Chicago Soy Dairy’s contests, where the grand prize was vegan cheese for one year. They’re having a contest for Super Bowl Sunday, so if you want to have a little fun, send your recipe, a funny name, and a photo to them in the next few days.
Here’s how: Send your entries to dustin(at)chicagoveganfoods.com by 11:59PM CST on Feb. 2, 2012. Include your name, your recipe idea with a CATCHY NAME, and a recipe/photo if you have one. We’ll pick three winners and announce them on Feb. 3. Look for our featured recipe on our blog Feb. 4 and make it for your Super Bowl Party!
Read more about it at www.chicagosoydairy.tumblr.com. Here’s her recipe:
Buttermilk Cheddar Waffles with Sauteed Apples and Savory Syrup
My waffle iron yielded 7, six-inch, crispy waffles.
Ingredients for the waffles:
1 1/2 cups light spelt flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain, unsweetened almond milk (or other non-dairy milk of choice; just be sure it isn’t flavored or sweetened)
2 teaspoons apple cider vinegar
1/4 cup canola oil
1 1/2 cups shredded vegan cheddar cheese (I used Teese, of course!)
Instructions:
1. Preheat your waffle iron.
2. In a large bowl, stir together flours, baking powder, baking soda, and salt.
3. In a glass measuring cup, add the almond milk and apple cider vinegar. Stir and set aside for about 5 minutes to curdle.
4. Add the oil to the almond milk mixture.
5. Combine wet and dry ingredients and stir gently.
6. Add in shredded cheese and stir to combine, but don’t over mix.
7. Add batter to your waffle iron and cook according to manufacturer’s instructions. I used a 1/2 cup of batter per waffle in my waffle iron, just as a reference.
While your waffles are cooking:
Core and thinly slice one large apple (don’t peel it!!). Place a skillet over medium heat and add just enough water to cover the bottom of the skillet. Add your apple slices and saute them until they are tender, but still a bit crisp too, 5-8 minutes depending on the size of your apple. Remove from heat and set aside.
In a small saucepan add 3/4 -1 cup pure maple syrup and 1/4 teaspoon of dried thyme. You can add more or less thyme depending on your tastes (and how much TIME you have… Hahaaaa!). The thyme really complements the apples and the sweetness of the syrup, I promise!!! Bring the contents of the saucepan to a low boil and then reduce the heat and simmer gently for a few minutes. Make sure to stir, stir, stir!! Remove from heat and set aside until the waffles are done.
To serve:
Take a few waffles and put them on a plate. Top with sauteed apples, drizzle with savory syrup, and eat! Yeah!
Extra big thanks to the folks at Chicago Soy Dairy for the free Teese and the fun challenge!
(FYI: ChicagoSoyDairy.com sells vegan products (marshmellows, mozzarella and cheddar cheeses, ice cream and soft serve) online and in many locations in Canada, the United States, Australia, and New Zealand.)
If these vegan waffles look good to you, take a look at the luscious waffles, pancakes, muffins, and more in Claire Gosse’s Are You Sure That’s Vegan? (Breakfasts). You can choose from Chocolate Waffles or Pecan Waffles or Mashed Potato Pancakes or Apple Oatmeal Muffins or 46 other amazing breakfast dishes. These vegan recipes are exact clones of non-vegan classic favorites. They are loved by vegans and non-vegans – every time. Click on Are You Sure That’s Vegan? (Breakfasts) to see the beautiful photos and read the testimonials. Get some free recipes, too!
If you enjoyed this post, please share it with your friends.
First thing in the morning, Brock shares a quick Blendtec recipe for vegan chia seed pudding. Feel free to add your own fruit and/or sweetener for your own taste buds.
I made an apple pie a couple of weekends ago and had some left over dough, so I froze it. I took it out yesterday morning and let it thaw and used it as the crust for this quiche. The recipe below uses canned asparagus, but since I had a bunch of fresh asparagus I used that instead. I did everything the same, I just chopped the asparagus into small pieces and mixed that in instead of the canned. I also used all cheddar cheese cause that’s all I had. It was so tasty, but I have to admit it tasted even better for lunch today
Ingredients
Crust
2 1⁄2 cups all purpose flour
1⁄2 teaspoon salt
1 cup vegetable shortening
1 teaspoon vinegar
The equivalent of 2 eggs using egg replacer powder
Filling
1 can asparagus pieces, drained
1 onion chopped
2-3 cloves crushed garlic
Salt and pepper to taste
1 pound firm tofu
1/4 cup nutritional yeast
1/8 teaspoon turmeric
1/2 teaspoon black salt
1/2 teaspoon dijon mustard
1 tablespoon cornstarch
1/4 cup soy milk
1/2 cup shredded vegan mozzarella cheese
1/2 cup shredded vegan cheddar cheese
Directions
Preheat the oven to 375°F.
To make the crust, mix the flour and salt in a large bowl. Cut the shortening in with a pastry cutter until it is crumbly and resembles rolled oats.
In a measuring cup, combine the egg replacer mixture, vinegar and enough water to equal 1⁄2 cup of liquid. Gradually stir mixture into flour. Add enough to make the dough cling together. Add more water if it is not clinging. Roll dough out to desired thickness, then lift up and place in a 9” x 2” high fluted, removable bottom, tart pan. Press the dough into the pan and up the sides making sure the entire dish is covered. Trim off any excess dough and set aside.
In a large pan, heat 1 tablespoon of oil over medium heat. Add the onions and cook for 7-8 minutes until they are soft and starting to brown. Remove from the heat and set aside.
Put the tofu, nutritional yeast, turmeric, black salt, dijon mustard, cornstarch and soy milk in a food processor and blend until the mixture is smooth and there are no big chunks of tofu. Pour the mixture into a bowl, add the cheeses, onions, garlic, asparagus and salt and pepper to taste. Mix well.
Place the filling in the shell and bake for about 60-75 minutes. The crust should be golden brown and the top should feel firm and will be brown. Allow quiche to cool for 10 minutes before removing the ring.
