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!)
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.
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!
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