Our Veggie Kitchen

My middle girl has decided to go vegan (yeah!). So she's having to replace her morning eggo ritual. For my part, I've been packing the freezer with waffles. I've been making regular waffles and banana waffles and, now bean waffles. These waffles have absolutely become my go-to waffle recipe. They really are good.

I wanted to make a waffle that wasn't such a carbo-bomb. I tried to take what I learned about dosas and apply it to waffles. Dosas are Indian crepes made with a batter beans or lentils and rice. The beans make for a hearty meal and the rice adds a surprising crispiness. The waffle version is still easy, still crispy and still fluffy.



White Bean Waffles
Wet Ingredients:
15 oz can white kidney beans (or other white bean)
2 cups soy milk (I use unsweetened)
3 tbs vegetable oil
2 tbs apple cider vinegar
3 tbs maple syrup
1 tsp vanilla extract
2 tbs ground flax seed
Dry Ingredients:
1/2 cup rice flour
1 cup flour
1 tbs baking powder
1/2 tsp salt

Start heating the waffle iron. In a blender, add the wet ingredients, including the flax seed. Set aside for a couple of minutes. In a separate bowl, combine the dry ingredients (except the blueberries). Just before you are ready to start cooking, pour the wet ingredients into the dry and stir, just enough to combine. If the batter is too thin, or if it thins over time stir in a little more flour.

For 8 inch waffles, pour about half a cup of batter into the iron, enough to generously cover 2/3 of the iron. Cook according to you waffle iron's directions. Makes about 5 8" waffles. Generally speaking, once steam stops rising from the iron, the waffle is ready. Makes sure to reheat the waffle iron with each batch and apply spay oil as necessary to keep the waffles from skipping.

Makes five 8-inch waffles.

5 Servings: 13g fat, 66g carbs, 13g protein

A while back, I received a case of POM Wonderful Pomegranate juice in the mail.  Within a couple days, I made Pomegranate & Rhubarb Sauce.  It was delicious and, I was a bit surprised that the tart flavors blended so well.  And that inspired me to try pomegranate and blueberry.  I started with my favorite fluffy pancake recipe and used most of the rest of my juice playing and testing.  The result was mildly pomegranate, very berry and wonderful warm color.



Pomegranate & Blueberry Waffles
Wet Ingredients:
1 cup pomegranate juice
2/3 cups soy milk (vanilla is good too)
2 Tbs cider vinegar
2 Tbs agave syrup
3 Tbs vegetable oil
2 Tbs ground flaxseed
1 tsp vanilla extract
Dry Ingredients:
1 1/3 cup flour
3 Tbs chickpea flour
1 Tbs baking soda
1/4 tsp salt

1 cup frozen blackberries

Start heating the waffle iron.  Pour together the wet ingredients, stirring to combine the flax seed.  Set aside for a couple of minutes.  In a separate bowl, combine the dry ingredients (except the blueberries).  Just before you are ready to start cooking, pour the wet ingredients into the dry and stir, just enough to combine.  Take the blueberries out of the freezer and fold into the batter.  If the batter is too thin, or if it thins over time (which will happen as the blueberries thaw, stir in a little more flour.

For 8 inch waffles, pour about half a cup of batter into the iron, enough to generously cover 2/3 of the iron.  Cook according to you waffle iron's directions.  Makes about 5 8" waffles.

5 Servings:  344 cal (15g fat, 40g carbs, 6g protein)