Savory Bok Choy & Red Pepper Waffles

Savory Bok Choy & Red Pepper Waffles

 If you’re hiding out inside this weekend from sub-zero temps we’re having in the East, you’ll want to make a healthy, delicious meal to keep you warm on the inside as well.  These waffles are a two-for.  That is, you can make some up for breakfast and then save a few for a dinner extraordinaire later that week.   The waffle batter comes from An Unrefined Vegan – the waffle queen” as she’s known on the web.  And the mushroom gravy can be store-bought or I have a wonderfully flavorful creamy mushroom soup that will reduce down into a savory gravy topping.  I left the little bit of sweetener out of Annie’s recipe so that I could use the waffles both sweet and savory.  It worked great.  Just add whichever topping suits your meal.  In Washington D. C., we’re lucky to have ‘International Markets’ that always have a good selection of fresh Bok Choy.  Try to get fresh green outer leaves.  Baby Bok Choy would be even better for flavor and texture but the gravy will soften an older stalk if that’s all you can find in your area.     The fresher the veggies are in this the better.  Don’t cook…

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“La-Dee-Da” Cornbread Waffles

I’m new to waffle making but these spicy cornbread waffles really rise to a level good enough for guests, parties or just dinner by yourself  on a comfort zone night ♥ I wanted a spicy batter but I love cornbread that is more like cake.  So I just put it all in one batter.  They are cake-like, especially when eaten fresh off the iron.  If you want to make up some in advance, I’d use a regular oil because the coconut oil that I used will harden some and give the waffles a drier taste….not what you want here.  The batter is pretty quick to mix up so if possible, make them right before your meal for the most moist inside and crispy crannies. There is a touch of sweet in the batter but I had to go all the way and douse mine with butter and warmed Agave. Heaven in a bite! “La-Dee-Da” Sweet & Spicy Cornbread Waffles 2 Cups Self Rising Flour 2 Cups Self Rising Cornmeal 1/4 Cup Sugar 1/2 tsp. Chili Powder 1 tsp. Red Pepper Flakes (optional) 2 Flax Eggs (2 Tbs. Ground Flax mixed with 6 Tbs. water) or egg replacer 1/2  cup Oil…

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Strawberry Waffles with Maple Cinnamon Butter

 These waffles begin and end with a nice bunch of fresh, just ripe strawberries. Without them, don’t bother…. The waffle batter is not overly sweet, not overly tart.  It’s a light batter and you get bits of sour when your tongue finds one of the fresh strawberries mixed in with the batter.  The Maple Cinnamon Butter is not too sweet either and adds a smooth alternative to the crispness of the waffle edges.   The strongest flavors here are strawberry puree and the cinnamon.  Both combine and swirl around in your mouth to balance out the plain waffle flavor.  Add in a little cocoa powder to the batter for a more dessert like waffle. Please check out the Waffle Queen (Annie at An Unrefined Vegan) for the real encyclopedia of waffle making.  I’m just a beginner here and have a lot to learn. My first attempt at waffle making.  Definitely not my last. PrintStrawberry Waffles with Maple Cinnamon Butter Yield: 3 Belgian or 5 smaller Waffles What you will need for this recipe:For Maple Cinnamon Butter: Combine 1/2 Cup Vegetable Butter with 1/4 Cup Maple or Agave Syrup and 1 tsp. Cinnnamon For the Strawberry Puree: 1 1/2 Cups Sliced…

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