Well hello there!
I’ve been pretty lax with recipes lately.
Sorry about that. I spent all day Sunday watching the first season of True Blood. A friend at work turned me on to it and now I can’t get enough. Yes a bit gorey and unnecessary at points (hey it is HBO), but a truly interesting story. I’ve placed a hold on the second season for when it gets returned to the library. Fingers crossed that it’s this week!
Anyhow, Sunday night left me baking a “cheesy” broccoli casserole!
I’m still working on the flavor, it was a little bland for my taste. That’s why I jazzed up the top with some sriracha! ❤
However, last night I got the urge to make cookies. I didn't want to wait for the oven to heat up so I looked up waffle iron cookies! Using the recipe for these yummy looking treats as a guide, I came up with a vegan version!
I was feeling ambitious. Crazy ambitious.
I divided the batter into thirds, leaving one third plain, adding some sriracha to one third and then some dried wild blueberries and dried sage to the last third.
Nom nom nom!
Vegan Waffle Iron Cookies (makes 18-20 small-ish cookies)
1/4 cup earth balance
3 tablespoons maple syrup
1 tablespoon soy milk
1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons water)
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons all purpose flour
1/4 teaspoon baking soda
3/4 cup cornmeal
1/2 – 1 ounce (square) unsweetened baking chocolate, chopped up
Heat waffle iron according to instructions.
In a coffee mug, melt earth balance in the microwave. Add in maple syrup, soy milk, flax egg and extract. In a large bowl, combine flour, cornmeal and baking soda. Stir in chocolate pieces. At this point if you want to section the dough and make different flavors, go ahead and do so! Use your imagination and go wild! If not, well, it’s time to make some cookies!
Open the waffle iron, spray lightly with non-stick cooking spray. Using a tablespoon (or smaller), drop dough onto hot waffle iron and close. Cook for about 3 minutes or until they start to look crispy! Carefully remove from waffle iron and cool completely on a rack before storing!
They’re great for snacking. They’re even greater on top of oatmeal.
Or even my “oatmeal”. After seeing an awesome use for textured vegetable protein as “oatmeal”, I created my own version this morning. Unfortunately I did not bookmark the site where I found it and cannot find it through searching.
But man oh man it was SO yummy!
1/4 cup TVP
1 tablespoon pearled barley
1 tablespoon flax meal
2 tablespoons fresh cranberries
1/2 banana, sliced
3/4 cup unsweetened soy milk
1/2 cup water
Heat milk, water, banana and cranberries in a pot on the stove over medium heat until the milk is heated. Add in TVP, barley and flax meal and bring to a simmer. Make sure you keep an eye on the pot, it will boil over if given the chance! Cook the “oatmeal” until the barley is cooked to your liking. I cooked mine for about 10 minutes.
Top with walnut pecan butter and a waffle iron cookie!