Well, this is my last Mofo Post. Today I leave for Vacation and I won’t be back until October. I had a lot of fun this Mofo, I really enjoyed veganizing non vegan recipes. I surprised myself a lot, and found new and interesting ways to combine food, and flavor. I even got to try out a few ‘new to me’ cooking methods, such as flambee! It’s been a fun ride, unfortunately I didn’t get to veganize all the reicpes I had intended, nor did I get to veganize foods from all the countries I’d wanted. I had really hoped to have more cultural variety but I got kind of hung up on Irish and French cooking, I don’t know why. Maybe when I come back from my trip I’ll keep going with the veganizing, who knows.
Anyway, for my last recipe I decided to make Belgian Waffles. When we were in Brussels there were waffle shops literally everywhere, you couldn’t throw a rock without hitting a waffle shop or a frites stand, and I loved it! What cool street food right? Interestingly what we call Belgian Waffles here in North America are quite different then what a true Belgian - or Brussels Waffle - really is. Actual Brussels waffles are made a little more complicated by the addition of yeast, it isn’t as simple as whipping together a standard pancake batter and sticking it in a waffle iron. Traditional waffles also use a lot of fat in the form of eggs and butter, so I was really interested to try a vegan version.
I wouldn’t call my experiment perfect, they were a little more dense and bready then I had anticipated, however using yeast that’s only to be expected. Flavor wise however these were amazing! Seriously, my husband said they were some of the best waffles I’ve ever made, and that’s a big compliment.
Now, to serve you can’t simple pour syrup on them, because that’s not how they do it in Belgium, what you need is an assortment of fruits, whipped cream, and chocolate sauce. Some people even top their waffles with ice cream. My personal favorite combinations were Banana and Chocolate or Strawberry and Chocolate Hazelnut. For this recipe I used what I had on hand, Raspberries and made up a Chocolate Peanut Butter Sauce. A big dollop of Coconut Whip wouldn’t be the worst idea on these!
5 Cups All Purpose Flour
½ tsp Sea Salt
7g Active Dry Yeast
2 Tbsp Light Brown Sugar
1 tsp Vanilla Extract
2 Cups Soy Milk
1 Cup Melted Non-dairy Butter
Ener-G Egg Replacer, enough to equal 6 Eggs
- Combine Flour and Salt in a Large bowl.
- Sprinkle the yeast and Sugar over top
- Using a hand mixer beat together the Ener-G and Milk until foamy. Beat in the vanilla extract.
- Make a well in the center of the dry ingredients. Pour in the milk mixture and fold to combine.
- Add in the melted butter and combine until a dough forms. It might seem a bit loose, not like a bread dough, pretty squishy, and that’s okay.
- Lightly grease a clean bowl with a bit of nonstick spray. Pour the batter/dough into the clean, greased bowl. Then cover with plastic wrap and let rise for 1 hour.
- Preheat a waffle Iron. Use the setting just below half way. (This is important!) When the iron is preheated add enough batter to fill it. Now the batter will be very sticky and stretchy, just use your spoon to break it off from the rest of what is in the bowl. Close the waffle iron and cook until your iron beeps. Do not open the iron before the waffles are done.
- Remove the cooked waffles from the iron, and add the remaining dough to the iron. You’ll probably get 8 waffles out of this recipe if you have a 4 waffle iron.
- Serve waffles with fruit, whipped cream, chocolate sauce, or any of your favorite assorted toppings. They also taste great with a bit of powdered sugar and non-dairy butter.
Enjoy! See y’all In October!