peaches, waffles and very busy hands

Waffles with Blueberry and Red Currant Sauce
Originally uploaded by creampuffsinvenice.

Due to my move up north, I have come to the realization that my cooking is WAY better than most of the restaurants here! Big statement from someone who loves to go out to eat, as much as I like to cook.

So, I've been in the kitchen cooking up a storm, and cranking out some great food. I've been experimenting with recipes to adapt to new ingredients and my new vegetarian, almost leaning vegan, food preferences.

I went to the bookstore to get a glimpse inside some veggie cook books, and I was disappointed in that arena too. Where are all the pictures? I need pictures!

With that said, I will start posting, once a week, about a new recipe. This may or may not turn into a separate food blog ( don't know that I have THAT much time on my hands).

Weigh in, and let me know what you think.

Here's my very best recipe for Vegan Waffles with Peach Syrup (adapted from The New Vegan cookbook)

Notes: Make the syrup while making the waffles, so everything is ready at the same time. The picture included in this post is not my own, but it is a wonderful picture of waffles, so there you go! More of my own pictures when I finish moving in:)

Yield: @6 belgian waffles, depending on size of waffle iron

WAFFLES

1 1/3 c soymilk
1 1/2 T freshly squeezed lemon juice
1 1/4c whole wheat flour
1/2c cornmeal
3/4 t salt
1/2 t baking soda
1/2 t baking powder
1/2 t cinnamon
3 T canola oil
2 T lite pancake syrup

Directions:
1. In a 2c liquid measure, combine the soymilk and the lemon juice. Set aside, and don't worry, the curdling is expected.

2. Sift the flour, cornmeal, salt, bakin soda, baking powder, and cinnamon into a large bowl.

3. Stir the oil and maple syrup into the soymilk.

4. Make a well in the center of the dry ingredients, and pour in the liquid ingredients. Stir with a fork just until blended. The batter should be medium-thick, but still pourable. Add more soymilk or flour to get it to the right consistency.

5. When the waffle iron is ready, mist with pan spray. Pour a generous 1/2 c of batter onto iron and bake till crisp. It usually takes mine about 5 -6 minutes.

6. Transfer to wire cooling rack, serve warm. ( I often reheat mine in the waffle iron because I like my waffles steamin hot :)

SYRUP
1 peach
1 T apricot jam
1 T lemon juice
1/4 c lite syrup
1/4 to 1/2 t pepper

1. Blend ingredients in a food processor or a blender.

2. Transfer to a small saucepan, and bring to a boil.

3. Reduce to simmer and cook 15 minutes.

4. Strain through a sieve. (Not absolutely necessary if you don't feel like it, but it gives it a much more silky consistency)

the Verdict:

I have made these 3 times in the 3 weeks we have lived in our new house. In Lisa's words, "they're a keeper!"

I love to freeze any leftovers and pop them in the toaster for a weekday breakfast, yummy, yummy :)

ENJOY!

waffles breakfast brunch vegan recipe peach syrup