Whole Grain Butternut Squash Waffles

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It’s been a busy summer, during which time we’ve taken a bit of a break from blogging, but we’re back with a fun recipe and announcement. On Saturday, September 24, we’re giving a demo at the Charlottesville Vegetarian Festival. If you’re in or around Charlottesville next weekend, come downtown to the Ix Art Park and catch our demo starting at 1:15 PM. We’ll be making these scrumptious butternut squash waffles with butternut squash applesauce.

We make waffles frequently because that’s what our kids have for breakfast almost every morning. And you might not think of waffles as a good way to get kids to eat vegetables but we often put a veggie of some sort in our waffle batter for just that reason. We often make them with spinach but we thought butternut squash might be better for the demo. Plus it’s nice to include seasonal vegetables. Right now we have a huge butternut squash patch growing out of our garden that was totally a volunteer from seeds that must have been in our compost. We’ve been using these squash in a variety of dishes, including waffles.

Whole Grain Butternut Squash Waffles

Ingredients

1 c. unbleached white flour
1 c. white whole wheat flour
1 c. rolled oats, ground into a coarse flour in a blender or food processor
1 Tbs. baking powder
1 tsp. baking soda
1 Tbs. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
2 c. soy milk (or other non-dairy milk)
1 3/4 c. cooked, pureed butternut squash (or a can of pureed pumpkin)
1/4 c. canola oil
2 tsp. apple cider vinegar
1/4 c. maple syrup
1 tsp. vanilla extract

What you do

In a small mixing bowl, stir the vinegar into the soy milk and set aside. In a larger mixing bowl, mix together the flours, ground oats, baking powder, baking soda, spices and salt. Whisk squash, oil, maple syrup and vanilla into the soy milk mixture. Gently fold these wet ingredients into the dry, mixing just until the flour is incorporated. Cook in a waffle maker according to the manufacturer’s instructions.

Note that you can also make this into a pancake batter by adding about 1/4 c. more of soy milk; then you can cook as pancakes in a skillet.

Butternut Squash Applesauce

Ingredients

2 c. peeled and sliced apples (about 2 large or 4 small apples)
1 tsp. lemon juice
1 c. pureed butternut squash
1/4 c. maple syrup

What you do

Puree everything together in a blender or food processor.


Baked Bean Nachos

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We’ve been making nachos for dinner regularly these days. I think this is in part because we joined Costco earlier this year and the two items we most commonly get there are a huge bag of organic tortilla chips and a big bag of avocados. In addition to the chips and guacamole, we usually add a tofu and black bean mixture and some sort of vegan cheese sauce. In this version we changed it up by adding fried seitan and “baked” beans. The beans were based on a recipe from Robin Robertson’s slow cooker book that we made in the Instant Pot. We’ll have to do this more often because it was all quite tasty!

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Lentil Walnut Burgers

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We love Dreena Burton’s books and in most of them there are tasty and inventive veggie burger recipes. Like these Lentil Walnut Burgers from Let Them Eat Vegan. Dreena has posted the recipe for these wonderful burgers so give them a try. We make veggie burgers fairly regularly because they’re usually quick to make and are something the big kid will generally eat. This was a great way to get some lentils into him!


Brewpub Tater-Tot Pie

tatertot_pieWhile American Vegan Kitchen by Tamasin Noyes is not among our most used cookbooks, it does have a lot of great comfort-food recipes. Like this tater tot pie. It’s like a shepherd’s pie but instead of mashed potatoes it’s topped with tater tots. How fun! We don’t often use the texturized vegetable protein called for in the recipe so we used lentils instead and it came out fabulous. We used store-bought tater tots but definitely want to try this again with homemade tots.

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Aquafaba and Chickpeas, Oh My!

We just got very busy doing some last minute testing for Zsu Dever‘s upcoming Aquafaba cookbook. I had heard of vegans whipping up chickpea liquid to make meringues but didn’t know the name aquafaba until I read this recent article in the New York Times. I tried Zsu’s chocolate mousse recipe with whipped aquafaba and it was amazing. And where there’s aquafaba there’s chickpeas. This recipe for coconut curry chickpeas was also amazing. We’re looking forward to more testing!

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Peanut Butter Waffles

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There are many great breakfast/brunch recipes in Vegan Brunch and it’s certainly our go-to book for waffle recipes (and now it’s added to our 52 cookbooks list). The Sneaky Dad’s Waffles recipe that I posted about long ago (and that I still make regularly for our kids) is a heavily adapted version of the Gingerbread Waffles from Vegan Brunch. Another favorite recipe is for these Peanut Butter Waffles (recipe posted here). They’re good with a drizzle of maple syrup or all manner of other toppings but sometimes I just want some PB&J action and I have my peanut butter waffles spread with strawberry jam.

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Cookies!

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When we wanted to make some snacks to bring on a recent trip it was a good excuse to check off two more books from our 52 cookbooks list. There are many great recipes in both of these books (and many great cookie recipes in other books) but the Coconut-Lime Cookies from Vive le Vegan! and Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies from Vegan with a Vengeance are the cookies we make most often. The peanut butter-oatmeal cookies are filling and substantial while the coconut-lime cookies are lighter and we just love the flavor combination. You can’t go wrong with either one and especially not with both!

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