Blueberry Waffles with Lemon Icing

Waffles

I enjoy cooking a special breakfast on Sundays. When I can manage the time, I pull down the waffle iron off the highest shelf in the kitchen and give it a spin. It only happens about once a year, maybe twice. That makes it even more special.

It takes a little patience but it’s definitely worth the time and effort. Frozen waffles off the shelf pale in comparison in terms of flavor–not to mention most brands are extremely high in sodium.

To keep the waffles warm and crispy I lay them directly on the oven rack at about 275 degrees while the rest of the waffles bake on the iron one at a time. I freeze any leftovers for popping in the toaster on those busy weekday mornings. It helps remind me the weekend is just a few days away.

I love a crispy waffle with nice deep pockets to hold all the yummy toppings. These waffles are perfectly sweet addition to my brunch menu.

prep

Blueberry Waffles with Lemon Icing

from “Vegan Yum Yum” by Lauren Ulm

2 cups Whole Wheat Pastry Flour
3 tbsp. Sugar
2 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Sea salt
2/3 cup Blueberry soy yogurt
1 1/3 cups Non-dairy milk
5 tbsp. Water
1/3 cup Canola oil

1 cup fresh blueberries

Cooking spray

Lemon Icing
1 cup Powdered sugar
3 tbsp. Non-dairy milk
1 tsp. Lemon juice
1/2 lemon Lemon zest

What not to do--overfill

What not to do–overfill

Method:

1. In a medium-size bowl, whisk together the dry ingredients.
2. In another bowl, whisk together the wet ingredients, except for the blueberries.
3. Preheat your waffle iron.:
4. Combine the wet into the dry ingredients, then gently fold in the berries.
5. Spray your waffle iron with a little bit of cooking oil spray and make a test waffle. Follow the instructions or your preferred directions for your waffle maker.
6. To make the lemon icing, whisk together the sifted powdered sugar, milk, lemon juice and zest until smooth.
7. Recipe yields 10 waffles if you use 1/2 cup batter per waffle.

stack

Blueberry Cheezecake

I’ve been reflecting today on where this all began.  I started this blog way back in the Fall of 2012, all fired up as a new vegan, ready to shout from the mountaintop all the new information I was discovering about nutrition and wellness.

This journey is a winding road, but I always come back to my inner compass. Eventually. I’ve decided to revisit and re-post one of my very first recipes from my early days as a newbie blogger. I hope you enjoy it as much as I do.


 

One of the foods many vegans reluctantly let go of is cream cheese–most eventually finding consolation for the morning bagel in the form of hummus or any one of a dozen different kinds of nut butters available on the market.

One food that’s seemingly impossible to duplicate, however, or find a suitable whole food replacement for,  is cheesecake. It makes me realize how truly decadent that dessert is.

Now, I know there is this substance called “Better than Cream Cheese”. However, it is off the deal, due to it’s high fat content and it is full of additives. I prefer to stick with more natural ingredients. Enter the Golden Cheesecake from fellow blogger, Playful and Hungry

I added a graham cracker walnut crust and a sweet, organic blueberry topping and voila! Of course it tastes nothing like traditional cheesecake, but in my opinion plant-strong recipes always end up tasting better all around. And I get the bonus of knowing that I just ate real food that will fuel my body.