whole wheat waffles.

waffles copy.jpg

Vegan waffles seem to be a bit more foolproof for me, than making vegan pancakes – but this recipe really does it – AND they are whole wheat! They come out perfectly crispy on the outside and fluffy on the inside. My kid especially loves sprinkles in his waffles, so add some to the batter to make an ordinary breakfast extra fun!

  • 1.5 cups almond milk
  • 1 T apple cider vinegar
  • 2 cups loose-packed whole wheat pastry flour (or white/wheat mix)
  • 2.5 teaspoons baking powder
  • 2 tablespoons ground flax meal
  • ½ teaspoon cinnamon
  • 2 tablespoons agave or maple syrup
  • teeny pinch of sea salt
  • ¼ cup melted coconut or vegetable oil
  • ½ teaspoon vanilla
Instructions
  1. Preheat your waffle iron.
  2. In a small bowl, combine almond milk and vinegar. Set aside.
  3. In a medium bowl, combine all dry ingredients (flour, baking powder, flax meal, cinnamon, sugar, and salt).
  4. To your small bowl (with the almond milk), add  oil and vanilla and whisk together. Then pour your wet ingredients into the dry ingredients and mix until just combined (don’t over mix).
  5. Spray your waffle iron with a little cooking spray and scoop in the batter. I let my waffles cook for about a minute after the beep for an ideal crispy-on-the-outside texture. (we spoon a little bit of sprinkles in the batter to make it fun!)
  6. Serve waffles immediately (while they’re piping hot!), with butter, maple syrup and fruit.(or more sprinkles!)
  7. Let leftover waffles cool and freeze for easy weekday waffles later.
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summer corn soup.

cornssoup

I know what you are thinking….soup?! IN THE SUMMERTIME?! But rest assured, this soup is a great summertime supper. The sweetness of corn tastes just like the joys of summer. I was able to pick up the potatoes and corn at the weekly farmers market – so it was easily a spur of the moment dinner – And it didn’t take too much time to throw together, so its great for a weeknight meal. Don’t forget to serve it with some crusty bread!

Original recipe found here.

  • 1 Tbsp Olive oil
  • 1/2 large white onion, chopped (~1 cup)
  • 2 cloves garlic, minced
  • 4 small red potatoes (or 1 small russet), quartered and peeled
  • Sea salt and ground black pepper
  • 3 ears corn,  kernels sliced off
  • 2 cups veggie broth*
  • 2 cups unsweetened plain almond milk=
  • 1-2 Tbsp nutritional yeast