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Wednesday, February 26

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« Thanksgiving Through a Vegan Lens Lebanese if You Please »

Recipe Fri Nov 16 2007

Vegan Waffle Study

My Mom's been asking me to email her my vegan waffle recipe. It's the latest version in my slowly ongoing attempts to create a good recipe. It has a nice but lean crispy crunch and releases from the waffle iron with ease. And unlike previous recipes, it's relatively simple. One earlier version used ground cashews and flax seeds, another had almond meal plus peanut oil and ground oats, a third used egg-replacer, another wanted white vinegar or lemon to forge buttermilk, and yet another recipe used blackstrap molasses.

In this latest recipe, the only thing that might be at all hard to find is the tapioca flour. But it does make for a super gooey consistency that holds the batter together quite well. This one's for you, Mom.

1 cup unbleached all-purpose flour
1 tablespoon tapioca flour
4 teaspoons sugar
1.5 teaspoons baking powder
Dashes of salt
1 cup soy milk
2 tablespoons oil (I like grapeseed oil)
1/4 teaspoon vanilla extract

Spray a waffle iron with oil and preheat it. Whisk dry ingredients. Add soy milk and whisk in until smooth. Whisk in oil and vanilla. Pour into waffle iron.

Yield: 4 square Belgium waffles

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Rita Brunn / November 16, 2007 8:56 AM

Thanks, Chris.

These were the best waffles (not only in taste but in appearance as well) I have ever eaten! I will today, purchase some canola spray which you used (this will keep me from having to do battle with the waffle iron later) and also some tapioca flour!

Your Mom

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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