Saturday, February 27, 2010

Waffles, 'Nuff Said - Vegan

modified slightly from Vegan Brunch.

light, crunchy, satisfying, rich and everything a waffle ought to be.


Waffles, 'Nuff Said

2 C non-dairy milk
1 t apple cider vinegar
3 T canola oil

1.25 C AP flour
.5 C whole wheat white flour (or more AP flour)
.25 C cornmeal
2 T barley malt powder
1 T cornstarch
1 T baking powder
.5 t salt

Whisk together the dry ingredients in a large bowl; combine wet ingredients. Add wet mixture to dry and stir til smooth but not beyond. Set aside to rest while preheating waffle iron.

Cook according to waffle iron directions. Work on the higher end of the toastiness settings for optimal deliciousness, and remember to spray the iron with cooking spray between each waffle.

Serve immediately or let cool and toast as needed. Freeze for future enjoyment.

Blueberry Variation

set aside 1/8 C non-dairy milk and combine with 1 C dried wild blueberries. Microwave or heat on the stovetop briefly to plump the berries slightly. Incorporate the blueberries after the wet and dry have been combined.

waffles and hash

Thursday, February 11, 2010

Chocolate Sauce - Vegan

modified from an Alton Brown recipe, c/o

Excellent sauce for hot chocolate, chocolate milk, sundae topping and general drizzling. Taste a bit of the sauce with milk while it's hot, before straining; it may taste acidic, depending on the variety of cocoa used. Adjust this by increasing the sugar by up to .25 C or adding up to two ounces of finely chopped semi-sweet chocolate.

hot chocolate

Chocolate Sauce

.5 C water
.75 C sugar
.5 C unsweetened cocoa powder, plain or dutched
2 t agave syrup
1 t vanilla extract
1/8 t ground cinnamon
pinch salt

Combine all ingredients in a small saucepan and whisk until smooth. Bring to a boil while whisking or stirring with a spatula. Remove from heat, strain and cool to room temperature. Pour into a squeeze bottle or regular container for refrigerated storage.

Hot Chocolate

6-8 oz almond, soy, coconut or rice milk
2-5 T chocolate sauce

In a small microwave-safe container, nuke the milk for 2 minutes on high; if you have a $1.99 IKEA milk frother, use it to add some texturally delicious foam. Meanwhile, pour chocolate sauce into bottom of a heatproof mug. Pour hot milk over sauce and stir to combine.

Top with additional sauce, cinnamon or whipped rice cream.

hot chocolate

Banana French Toast - Vegan

Only slightly tweaked recipe from Vegan Brunch

Creamy, banana-cinnamon goodness. enough said. Easily wheat-free with some good gluten-free bread. I recommend Virago's French rolls, sliced in half or thirds.

Banana-Cinnamon French Toast
1 loaf sourdough bread, sliced and a bit stale (or lightly toasted)

2 bananas, very ripe
1 C plain, unsweetened coconut milk
.5 C plain, unsweetened soymilk
2 T cornstarch
2 t vanilla extract
.5 t ground cinnamon

Combine everything but the bread in a blender or food processor and blend until smooth. pour into a wide, low baking dish and place bread slices over the mixture in a single layer (you'll be doing this in several batches). Flip the slices and let soak 5-8 minutes.

Meanwhile, preheat a lightly oiled nonstick skillet or large frying pan several minutes over medium heat.

Remove the bread slices from the batter, dragging them on the edge of the baking dish to remove some of the excess batter, and place on skillet/pan in a single layer. Cook til lightly browned, about 5 minutes. Flip and continue cooking until browned, another 3-5 minutes. Remove to plates for eating or hold in a warm oven, covered in a tea towel, for up to half and hour.

Serve with vegan butter, cinnamon, confectioner's sugar, maple syrup, agave nectar and whatnot.

Monday, February 1, 2010

"Rock Pudding" - Chocolate Bread Pudding - Vegan

Creamy, toothsome chocolate bread pudding. Stale the bread for optimal results, and serve with a dollop of whipped soy cream or vanilla coconut ice-cream.

Note for the bread - challah, french, italian, whatever you've got, just keep the texture simple - don't use sticks and stones bread.

chocolate bread pudding

Rock Pudding

6 C bread, at least 1 day stale, cut to 1" cubes*
3 C non-dairy milk, divided - coconut, almond or soy are best
3 T corn starch
3 oz unsweetened chocolate, finely chopped
2/3 C sugar
1 T vanilla extract
.5 t cinnamon
pinch kosher salt
pinch fine ground black ro white pepper

non-hydrogenated margarine for pan prep

*alternatively, toast fresh bread cubes lightly til dry

Lightly coat the interior of one 8- or 9-inch square pan or 10 individual 6-8-ounce oven-safe ramekins with margarine, set aside. Place bread cubes in a large bowl and leave aside. Preheat oven to 350 F.

Place chocolate in a heatproof bowl. Heat .75 C nondairy milk until just boiled and pour over chocolate. Stir briefly and then let stand 5 minutes. Stir with a fork until homogenous.

In a medium saucepan, whisk together the cornstarch with just enough non-dairy milk to create a slurry. Turn the heat to medium and whisk in the chocolate mixture, and remaining milk. Cook until sugar is dissolved and the mixture is somewhat thickened - bring to a boil but do not allow a sustained boil. whisk in the cinnamon and vanilla.

Remove from heat and cool briefly before pouring over the cubed bread. Stir lightly to coat all pieces and let stand 15 minutes for even absorption.

At this point, you may fold in chocolate chips, toasted nuts, coconut flakes, fruit or whatnot to your liking; 1-2 C of mix-ins would be appropriate.

Spread the bread mixture into the prepared pan and bake until any loose liquid is bubbling, and the top is puffy and lightly browned, about 30 mintues for a 8 x 8 pan, closer to 18 for individual ramekins. Let cool at least 10 minutes before serving.