Pumpkin Cornbread Waffles

I recently came up with these Pumpkin Cornbread Waffles, after a failed search for a pumpkin waffle recipe that suited my tastes, my pantry, and my love of whole grains. I stumbled upon a recipe for similar waffles, and was really disappointed to see that it used cornbread mix (which I’ve never bought and didn’t have). So, I adapted a tried and true waffle recipe from The Joy of Vegan Baking into these gems. I couldn’t have been happier with how these turned out!

title, pumpkin cornbread waffles

Pumpkin and warm spices is always a perfect match. What really makes these is the amazing texture (or ‘mouthfeel’ if you don’t dislike that word as much as I do) that the cornmeal gives!

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Pumpkin Cornbread Waffles (Yields 6 small waffles, using ½ cup of batter each.)
3 tbsp ground flax seeds
½ cup warm water
1 ¼ cups whole wheat flour
½ cup cornmeal
1 tbsp baking powder
1 tbsp coconut sugar
1 ½ tsp pumpkin pie spice
½ cup pumpkin puree
1 cup unsweetened non-dairy milk
¼ cup coconut oil, melted

In a medium bowl, whisk the ground flax and water together.
In a large bowl stir together the flour, cornmeal, baking powder, sugar, and spice.
Add the pumpkin, milk, and coconut oil to the flax/water mixture and whisk to combine.
Pour the liquids into the dry ingredients and fold until just combined.
Cook in a waffle maker, according to its directions.
Top with maple syrup or your favourite toppings, and enjoy!

Collage, pumpkin cornbread waffles

collage, pumpkin cornbread waffles 2

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I hope you enjoy my new favourite waffles as much as I am!

I’ve shared this post with Allergy-Free Wednesday #93, Healthy Vegan Friday #69, and Wellness Weekends (Nov14-18/2013).

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Blueberry Corn Pancakes, Apple Cinnamon Ginger Waffles, Chickpea Flour Omelette

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Veganomicon: Blueberry Corn Pancakes

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Vegan Mofo 2013 Post #10 – It only took 17 days, but I’m finally halfway there! Looks like I may just make it to 20 posts!

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I’ve never been a huge fan of pancakes, but recently this recipe in Veganomicon for Blueberry Corn Pancakes caught my eye when I was looking for something a little different to make for breakfast one morning. Isn’t it great that 2 years later and I’m still always discovering new things in Veganomicon?! I’m in love with a recipe for Blueberry Corn Muffins from The Joy of Vegan Baking, so I knew the flavour combination was a winner.

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I loved these pancakes and will be making them again! The combination of blueberries, lemon, and cornmeal gives these a great natural sweetness and the cornmeal makes for an awesome texture. Just as it says in the book, they have a “little crunch and a wonderful mouthfeel”. These just feel like a perfect summer pancake. Light, bright, fruity, with just a touch of lemon.

P.S. – I think I’m starting to realize that I actually do like pancakes when they are thin, I just really dislike big fluffy doughy ones.

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I did make a few minor substitutions like I do:
– I used 1/2 cup whole wheat flour and 1/4 cup chickpea flour in place of the all purpose flour. The batter also ended up really runny, so I ended up adding another 1/4 cup whole wheat flour.
– Most of the recipes in Veganomicon call for a specific type of nondairy milk. This one called for soy, but I used unsweetened almond milk.
– I replaced the canola oil with melted coconut oil.

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I think the only thing I would change next time is to drop the blueberries into the individual pancakes, instead of mixing them with the batter. The batter is quite runny (which makes for nice thin pancakes), so the blueberries just end up on the bottom and it was difficult to try and get a good amount in each pancake.

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Vegan Scrambled ‘Eggs’? Yes!

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Vegan MoFo 2013 – Post #4 – I’m a little behind already!

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You may have read or seen me mention this amazing Chickpea Flour Omelette! It has quickly become one of my most repeated recipes. Does it taste like eggs? Not really (though the black salt helps), but it is still the best replacement I’ve found for the veggie-filled omelettes I often enjoyed before I went vegan.

So, I knew as soon as I saw this recipe for chickpea flour-based Vegan Scrambled ‘Eggs’ that I had to give them a try!

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I don’t like scallions and I didn’t have any kale, so I left those out. In place, I doubled the mushrooms, and added diced red pepper, jalapeño, and parsley.

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Mine certainly didn’t turn out as pretty as Lauren’s, but they sure were tasty! It’s been over two years now since I’ve had scrambled eggs, but I think the texture of this dish is quite similar.

This is definitely going in my savoury breakfast rotation, and I’m looking forward to many more variations! In fact, I think I’m going to go make this for lunch!

More Waffles from Healthy Happy Life

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Vegan MoFo 2013 – Post #1

It’s Vegan Month of Food time again! This is my second year participating and I’ve decided to focus this year on posting reviews and photos of other peoples’ recipes that I’ve tried (from both cookbooks and online). Here it goes. 1 down, only 19 more to go!

Previously I wrote a post about some delicious Pumpkin Spice Waffles from Kathy over at Healthy Happy Life. I haven’t made those ones again since, but I have tried two of her other waffle recipes: Apple Cinnamon Ginger Waffles and Blueberry Citrus Whole Wheat Waffles (which I actually turned into chocolate chip waffles). Yum!

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I’m a sucker for anything that involves cooked apples and these Apple Cinnamon Ginger Waffles are no exception. They certainly did not disappoint! The combination of apples and cinnamon is always great, but the addition of ginger and candied ginger in these waffles make them something really special!

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What I Did:
I doubled the recipe.
I substituted half of the spelt flour for oat flour. Just because.
I only like and buy green Granny Smith apples, so thats what I used. I used half of a large one, diced small.
I did include the optional chia seeds, but left out the optional almond butter and orange zest.
I substituted the mashed banana with apple sauce: 1/2 cup for the doubled recipe.

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Another morning I used the Blueberry Citrus Whole Wheat Waffles to make a special breakfast for my nephew and I: chocolate chip waffles. I followed the recipe, except that I left out the citrus zest, diced oranges, and blueberries. I also left out all of the optional ingredients. We ate our chocolate chip whole wheat waffles with a quick berry sauce similar to my Instant Cranberry Sauce and Blueberry Sauce.

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Instant Mixed Berry Sauce
2/3 cup frozen blueberries
2/3 cup frozen blackberries
2 tbsp maple syrup
2 tsp ground chia seed

Place berries in a microwave-safe bowl or measuring cup and defrost in microwave until berries break apart when you stir them. Stir and break up the berries with a fork, until mostly broken up. Stir in maple syrup and ground chia seeds.
Enjoy on your favourite waffles, pancakes, french toast, or oatmeal.

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I really liked these whole wheat waffles and can definitely see using them as a base for all kinds of add-in combinations!

You should definitely head on over to Healthy Happy Life and make some waffles!

What I Ate Wednesday #136: Vegan In Victoria

I’ve got something a little different for this week’s What I Ate Wednesday post: I’m going to share with you all the awesome vegan eats from my trip to Victoria last week. And their really was A LOT!

Victoria is not far from where I live (just a ferry-ride away), very pedestrian friendly (I don’t drive so this is important), I hadn’t been since a school trip to the Parliament Buildings in like Grade 5, and I’d been hearing rumours of lots of great vegan food. So when I was trying to think of somewhere to go for a quick last-minute getaway before school starts, Victoria was on the top of my list.

I did some research before I went and made a list to take with me of all the vegan and vegan-friendly places in the downtown area that I was interested in. I was surprised at how big the list got, and was even more surprised when I discovered a few more places in my exploring of the city!

I found these sites very helpful in my research:
The Victoria Vegan: Vegan News and Resources
Vegan Mischief’s A Vegan Traveler’s Guide to Victoria
Sarah’s Guide to Downtown Victoria
The Real Meal’s Vegan Food in Victoria, BC

Now on to the food! I’ll just say here, so I don’t repeat myself a zillion times in the following descriptions, that everything I ate ranged from great to amazing and I would eat it all again, no problem. 🙂

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I was starving when I arrived, so I headed straight to Green Cuisine after checking in to my accommodations. Green Cuisine is a buffet, so I knew I wouldn’t have to wait long to eat. It is also 100% vegan and has lots of different options. Almost everything is paid for by weight, except for some items such as soup, bread, and desserts that are priced per each. Results of walking straight into line without looking at what was available first: a meal of things that don’t go together but all taste great: Thai noodles in sweet chili sauce, shredded carrots, cucumbers, steamed kale with sweet chill sauce I took from a tofu dish, tempeh in brown sauce, falafel, and lemon cheezecake. The standout here was that lemon cheezecake. It was so light and creamy and lemony!

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Dinner was the Carmanah Bowl from Cafe Bliss, an almost 100% raw (a few cooked things) vegan (except for honey used in multiple items) restaurant and juice bar that is pretty much the cutest place ever. Cooked brown rice, steamed broccoli, raw chard, cabbage, carrots, red pepper, avocado, sugar peas and red onion in a sesame garlic sauce and topped with sesame seeds and dulse flakes, plus a multi-seed cracker. I’ll just say that the combination of warm chewy brown rice and cool seasoned veggies was blissful! 🙂 I didn’t take photos, but on a different day we also tried the Hummingbird Juice (orange, watermelon, raspberry, lime) and the Protein Berry Burst Smoothie (banana, blueberry, rice protein, hemp hearts, acai, mylk). I thought it was pretty cool that if you get any of their smoothies or juices to go, you get it in a mason jar. You have to pay a deposit for the mason jar which you get back if you bring it back to the cafe. Or you can just keep them like I did.

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Breakfast from the downtown location of Shine Cafe, a bright little place with quick friendly service, that suited the name just fine. I stumbled upon this place because it was one block from where I was staying. This is the only marked vegan breakfast: it’s called Karin’s Brunch and you get to pick four items out of nine options. I choose the hashbrowns, multigrain toast, homemade bean and rice patty, and sauteed spinach,  mushrooms, and roasted garlic. Also included in your options are pecan cranberry granola with soy milk, sweet chill sesame tofu, refried beans, grilled tomato, and a fresh fruit salad. Whichever options you choose, its a tonne of food for the price tag! Perfect way to start a full day of exploring. I don’t normally have such big breakfasts, but as you’ll see, Victoria has lots of fantastic vegan breakfast/brunch options, so I had to try some out. Shine Cafe also has a vegan burger patty, a hearty vegan salad, and a few other items on the menu that could easily be veganized by removing cheese and/or mayo.

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The Creamy Almond Veggie Sandwich from the Hot & Cold Cafe (Cook Street location). This was an amazing and amazingly messy sandwich! Creamy almond spread, grainy Dijon mustard, cucumber, tomato, red onion, alfalfa sprouts, avocado, pea shoots, and red pepper on super soft house-made organic focaccia bread. This little cafe also had other marked vegan items on the menu, including a Red Curry Tofu Rice Bowl, Yellow Coconut Curry Soup, salads, and fresh-fruit popsicles.

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Almond milk latte and a fruit/seed/coconut ball (I can’t remember what they called it but it was tasty) from Solstice Cafe. Honestly, I would have preferred the latte to taste more like coffee and less like almond milk, but I’d still go here again. The place is huge and beautiful; definitely the kind of coffee shop you’d want to hang out in for hours. I was here in the early morning, but they have more vegan light meal and snack options later in the day.

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Brunch at Mo:Lé for me was tofu scramble, avocado, and pesto hash browns from the list of separate items. So good! That tofu scramble looks plain but it had great flavour and I’m still swooning over those pesto hash browns. Love this place!

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Jem’s vegetarian brunch was the Mo:Lé Benny with avocado and grilled tomato.

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A soy latte and a vegetable samosa from the BC Royal Museum Cafe. I was surprised how great both of these were! And I was happy to notice the soy milk was even organic!

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Personal pizza from The Joint, with vegan sundried tomato pesto, artichoke hearts, spinach, black olives, jalapenos, and Daiya mozza shreds. The pizzas were amazing, but the place was so warm that we couldn’t stand to stay and eat there. Like it felt like walking into a pizza oven warm. So we sat and watched the lights in the inner harbour as we scarfed down our pizzas. Oh well. 🙂 The Joint is very vegan (and gluten-free friendly). When we were there I was surprised to see that half of the flavours of pre-made cold pizza by the slice was vegan, and all of their made-to-order pizzas, calzones etc can be made vegan! Plus, they had vegan brownies!

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Another amazing breakfast, this time from Lady Marmalade. This Organic Tofu Scramble had scallions, spinach, bok choy, and shitake mushrooms, in a sesame soy sauce. Plus toast, potatoes and salad (or you can choose barley or brown rice). This was the only vegan breakfast option but it was packed with delicious flavour! Love seeing a different spin on a tofu scramble!

This was dinner (and lunch the next day) from Lotus Pond, a 100% vegan Chinese restaurant. The place was packed, with a line out the door and its easy to see why. There are a ridiculous number of dishes and they all sound great. It was so hard to choose what to get, but we finally narrowed it down to three. This was some of the best Chinese food I’ve ever had, and my sister Jem (who isn’t vegetarian or vegan) commented that it was better than most Chinese food she’d ever had!
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#47 Diced vegetables and mushrooms with cashew nuts. It also had some sort of faux-meat in there that tasted good, but we weren’t huge fans of the texture.

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#56 MaPo Tofu (soft tofu in spicy sauce)

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#80 Shredded vegetable and bean sprouts chow fun.

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Evening almond milk lattes from Wild Coffee, and a shared vegan gluten-free cinnamon roll. At least half of the treats and stuff in the showcase was gluten-free, and this was the sole vegan option. But it was a great treat!

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Last but not least, another Karina’s Brunch from Shine Cafe. This time I choose fruit instead of toast. Just as good as the first time.

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