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).

You May Also Enjoy:
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Blueberry Corn Pancakes, Apple Cinnamon Ginger Waffles, Chickpea Flour Omelette

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!

Pumpkin Spice Waffles via Healthy Happy Life

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When asked the question, “Pancakes or waffles?” my answer is always WAFFLES! I absolutely love them so was obviously super excited to find this cute little waffle maker amongst my Christmas gifts this year (or last year I suppose, since it is now 2013 and I’m talking Christmas 2012).

I’ve seen a lot of huge waffle makers around lately and I’m sure they’re great but I do not have enough space for one of those gigantic flip ones. I really love how small this Cuisinart Waffle Maker is. Small enough to tuck away, but always there when I’m in need of waffles!

First up, I made these Pumpkin Spice Waffles from Healthy Happy Life! I’ve had my eye on Kathy’s waffle post for awhile. She also has recipes in the same post for Ginger Matcha Waffles and Apple Cinnamon Candied Ginger Waffles and they all look amazing!

Collage, Pumpkin Waffles

I followed Kathy’s recipe, except that I left out the matcha powder (on purpose) and the lemon juice (by accident). I wasn’t sure how I felt about matcha in pumpkin spice waffles and didn’t want to waste it when I wasn’t even sure if I’d be able to taste it. I actually just realized while looking at the recipe that I left out the lemon juice, but my waffles turned out great without it.

I topped my waffles with a little Earth Balance and some Instant Cranberry Sauce I made while the waffles were cooking. So good!

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I sure have missed waffles! Now my only problem is deciding what kind to try next.

Questions:
Pancakes or waffles?

Do you have any great vegan waffle recipes I should put on my to-try list?

What I Ate Wednesday #79 & Everybody Loves Veggies

Or rather, what I ate Monday July 23.

Breakfast:
2 blueberry almond waffles (home-made ones I had in the freezer) with Earth Balance and agave syrup (because I couldn’t get my maple syrup bottle to open).
Tetley Bold Orange Pekoe Tea with So Nice For Coffee creamer.

Lunch:
Millet Lentil Salad with added cucumbers.
1/2 an apple.

Snack:
2 mugs of Organic Green Mate tea
2 Peanut Butter Chocolate Chip Cookies. (I finally baked the dough I had from our For the Freezer Day.

Dinner:
Vegetable stir fry (carrots, orange pepper, broccoli, sui choy, peanuts) with sauce (hoisin sauce, rice wine vinegar, Bragg’s, Siracha hot sauce) and roasted sesame seeds over green tea noodles (I had to try them, but they were only okay. I don’t think I’d buy them again).

Snacks:
2 squares Giddy Yoyo Raw Organic Ginger Dark Chocolate (I got this in my package from this month’s Vegan Food Swap. More on this in a few days).
Nature’s Path flake cereal (I mix a few different kinds in my cereal keeper) with hemp hearts, cinnamon, and unsweetened soy milk.

Here are some other things I’ve been eating over the past week:

From left:
1) Salad: green leaf lettuce, spinach, orange peppers, cooked buckwheat, cucumber, dried cranberries, hemp hearts, chia seeds, pickled chopped banana peppers with balsamic vinaigrette. Chipotle Seasoned Sweet Potato Fries
2) Yves Veggie Chicken Burger on a whole wheat bun with Veganaise, Siracha hot sauce, spinach, and dill pickles.
3) Whole wheat rotini with Creamy Avocado Sauce, Almesan, and steamed broccoli.

Also, yesterday I ate at a little vegetarian/vegan place called Everybody Loves Veggies for the first time. It is located in the food court at City Square 555 West 12th Avenue, Vancouver. (I stumbled upon this place because it is just down the street from Vancouver General Hospital, where I’ve been spending a lot of time lately.) They had a nice selection of salads, sandwiches, stews (with rice), and a daily soup. You can buy things individually or make combos with 2 different things. Everything looked really good!
For lunch I had an Avocado Cucumber Sandwich and Couscous Salad. The sandwich was just avocado, cucumber, and Veganaise on some really fresh light rye bread (I think) but it was very good. The salad seemed to be just couscous, roasted eggplant, fresh parsley, and some sort of dressing. It was also really tasty. I also got a Double Chocolate (vegan!) cookie for later. It was super soft, chewy, and very chocolatey! Yum!
From what I tried, and how everything else looked, this is like eating someones simple home cooking. Simple, but very well done. I really enjoyed my lunch and will definitely be eating here some more. Definitely better than the food court at VGH!
Unfortunately I didn’t have my camera to take photos, and they don’t have a website but for more information and to get a closer look at some of the food you can check out these two videos: One Two

Curried Lentil Soup & Cooking for the Freezer

I wouldn’t say that I like my food really spicy (I prefer to still be able to taste my food under the layer heat), but I do love spices and spiciness! Any breakfast scramble (tofu or veggies) isn’t complete without Cajun seasoning and any mention or thought of curry leaves me practically drooling and unable to think of anything else. So, when my sister and I were brainstorming what kind of soup to make on our first day of baking/cooking for our freezers – more on that later – my first thought, especially once I realized I wanted an easy lentil based soup, was curry. The following Curried Lentil Soup is what we came up with. I used a Red Lentil Cauliflower Curry recipe from Veganomicon (page 186) that I had made before as a soup for an idea of the method, measurements, and spices to use, but used our own mix of lentils and vegetables to create a very different soup.

Curried Lentil Soup
1 tbsp olive oil
2 cloves garlic, minced
1/2 inch piece ginger, minced
1 large shallot, diced
1 cup chopped carrot
3/4 cup chopped celery
1/2 cup diced potato
3 1/2 tsp mild curry powder
1/2 tsp each: turmeric, cinnamon, cumin, ground coriander
3/4 cup red split lentils
3/4 cup green/brown lentils
2 cups vegetable broth
2 cups water
1/2 tsp sea salt (omit if using store-bought vegetable broth)

Set out all of the ingredients and chop the vegetables. In a large pot, heat the oil over medium heat. Saute the shallot, garlic, and ginger for a couple of minutes, until tender. (You might notice this recipe doesn’t have any onions in it. That is because I really don’t like them and besides shallots and small amounts of dehydrated onion I do not cook with them. If you want to add onions to this soup, add them first, sauté until translucent, and then add the shallot, garlic, and ginger.) Add the spices and cook 30 seconds, stirring constantly. Add carrots, celery, potato, and lentils (after sorting and rinsing them). Slowly pour in vegetable broth and water. Cover the pot, raise the heat to high, and boil for 1 minute. Stir, then cover the pot again, lower heat to medium-low, and let simmer for about 20 minutes. Check to see if the potatoes and lentils are done, they may need a little more time. When the potatoes and lentils are cooked then your soup is done. Cover and let sit about 15 minutes before serving, to let the flavours meld.

I like this soup as is, with a piece of toasted whole grain bread (my favourite is Silver Hills) or served over brown rice or quinoa. Enjoy!

As I mentioned earlier, this was one of the things that my sister Jem and I made on our first designated day of baking and cooking for both of our freezers. In addition to this Curried Lentil Soup, we also made sun-dried tomato pesto based on this one from Oh She Glows (we froze it in ice-cube trays), chocolate zucchini loaf based on this recipe, chocolate chip peanut butter cookies from Colleen Patrick-Goudreau’s The Joy of Vegan Baking (we baked 1 tray full and then made 2 rolls of the dough for the freezer), blueberry almond waffles adapted from this recipe, and falafel burgers from The Vegan Table. Half of everything went to me and the other half is for Jem and her fiancé. Our intention was to make a bunch of things that we could both have in our freezers for quick meals and snacks later on. Our day was very successful and we have plans to make this a monthly (or around there) tradition. We have so many ideas of things we want to make!

Our pesto cubes.

Our falafel burgers.

 Making extras for the freezer is something I already do, but making a day of it together was actually Jem’s idea. This gives us a day together, and we figure that it will help get us creative, eat less processed foods, and save some money. It really is those times when you just don’t feel like cooking, or have the time, that it is so easy to reach for a can or box of something way too processed, or to eat out.

What I really love about doing this is that while everything we make will be vegan, or vegetarian if Jem adds cheese to her half of something, neither Jem nor her fiancé are vegan! They are both omnivores and pretty heavy meat-eaters. However, my sister has always been open to trying my vegan and vegetarian food, and is really interested in eating healthier and trying new things. It always makes me happy to get people interested in vegan food and I love sharing my discoveries with her. I think we already have our menu planned out for July’s For the Freezer Day and we are both looking forward to it!

Questions
Do you like spicy food? If so, what is your favourite heat-inducing ingredient?
My favourite is chipotle! I use chipotle hot sauce, chipotle chile powder, and canned chipotle peppers in adobe sauce. I’m also addicted to Cajun seasoning. I have one now that I’m not sure is vegan. It is going to run out very soon and then I’m going to have to create my own, which I’m looking forward to.

Do you have a favourite vegan soup recipe?

Do you make extras for the freezer? Or cook/bake anything specifically to have on hand in the freezer?
I always have homemade vegetable broth and applesauce in the freezer. Since I’m baking mostly for one, I usually put half of each loaf, muffin, and bar recipe in the freezer for a month or two later. Also, I’ve been trying to cook pots of beans on days when I’m at home in order to keep some handy in the freezer. I’m trying to use more dry beans and less canned ones and I find this is helping.