Sunday, March 17, 2013

Coconut Bacon Waffles

Looks like a regular waffle, right?  Well it's not. It is a special waffle. Inside of this lovely waffle  is Phoney Baloney's Coconut Bacon.  I added it right into the batter and the result was great.



I don't know what it is but all of the sudden I am into waffles. I am not usually much of a breakfast eater and almost always choose a savory over sweet when I do have breakfast but the last few weekends I have made waffles and enjoyed them.

I think I really liked these as the coconut bacon adds just the right touch of savoy to this sweet breakfast.

If you don't have the wherewithal to make coconut bacon you can order Phoney Baloney's here.  I am absolutely loving the stuff; it is cruelty free deliciousness!

Coconut Bacon Waffles

1 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1/2 cup applesauce
1/4 cup coconut bacon
1 cup non dairy milk (I used So Delicious Unsweetened Coconut)
Coconut bacon for garnish (optional)
Confectioners sugar for sprinkling (optional)
Maple Syrup

Mix all ingredients in a bowl (excluding the extra coconut bacon and confectioners sugar).

Heat and use a waffle iron according to your particular iron's directions.

Garnish with the extra coconut bacon  and confectioners sugar if using.  Drizzle maple syrup over the waffles and enjoy!

Friday, March 8, 2013

Tandoori Chick'n Kabobs

My daughter got me a cookbook for Christmas.   It was one of the favorite gifts I received this year.  Though it is not a vegan cookbook (it is published by Kraft and features Philadelphia Cream Cheese) I love it because she bought it with her own money at the school book fair and she took great care to keep it a secret from me until Christmas morning.  It warms my heart every time I think about it.



The other day she and I were looking through the book and the recipe for Tandoori Chicken Kabobs caught her eye.  The recipe was very simple and looked good to both of us.  She looked at me and said "Mom, I am sure you can make a vegan version of this."  I love her confidence in me!

She was right, a vegan version was very easy to do and the end result was a delicious kabob.  We both enjoyed them and I will make them again.

Tandoori Chick'n Kabobs

4 faux chicken breasts, thawed (I used Gardein Scallopini)
8 oz vegan cream cheese, softened (I used Tofutti)
8 tbsp tandoori paste

Cut the faux chicken into chunks.

Place the cream cheese and tandoori paste in a bowl and mix until well incorporated and smooth.  Put the faux chicken chunks into the mixture, toss gently to coat. Cover and place in the refrigerator to marinate for 30 minutes.

Preheat the oven to broil.

Spray a baking sheet with cooking spray.  Place the faux chicken chunks on skewers and place on the baking sheet (if usine wooden skewers soak them in water for at least thirty minutes to ensure they do not burn in the oven). Be very gently with the faux chicken as it is prone to fall apart if handled too roughly.

Place the skewers in the oven six inches from the heat source and broil for about six to eight minutes turning halfway through.  They should turn golden brown before removing from the oven.

Saturday, March 2, 2013

Simple Waffles

As I write this the whole house is asleep. I have been up for a couple of hours enjoying some coffee, peace and quiet.  I started feeling a little bit hungry, didn't want to fuss too much in the kitchen over breakfast and decided to try a super simple waffle.  End result? Success.



I suspect I will be making another batch once everyone wakes up. Until then, I am going to continue to enjoy the peace and quiet!

Simple Waffles

1 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1/2 cup applesauce
1 tsp vanilla extract

Mix all ingredients in a bowl until relatively smooth.

Pour batter onto a heated, lightly greased waffle iron.  Cook according to the directions for your particular iron.

Serve topped with a topping of your choice (berries, chocolate chips, etc), maple syrup and a little confectioners sugar if desired.

Note: I used this basic waffle recipe with a few changes.