Vegan Christmas - Part 2: Vegan Belgian Waffles

A) My father and I getting into an argument because, for some reason as an 8-year-old, I refused to brush the back of my hair. I would brush the front and sides, leaving the back in a knotted, fro-ed, cow-licked mess...and I liked it that way.

B) My mother bribing my little sister with either an M&M or a dime to use the bathroom before she hopped on the bus, because she firmly refused to use the bathroom at school. She would rather come home whining with stomach cramps before risking certain embarrassment in the Akiva Academy little girl's room. I still fondly remember the gum-ball machine full of dimes on her dresser that she probably cashed in for the hot new Polly Pocket of '92.

C) Sunday morning screaming matches between parents and children because we quite simply could not bear another week of Sunday School. I can look back and laugh at many of my childhood idiosyncrasies, but not this one. Mom and Dad, if you read my blog, Sunday School at Rodef Sholom was the equivalent of being forcefully subjected to 1,000 witch nails scratching chalkboards while trapped in a cage in Death Valley. You still couldn't pay me to go. Several times, my dad had to pull me from the back seat of the car while I dug my nails into the seat cushion so deeply that I left scratch marks.

But enough from the negative perspective. We definitely had our share of joyous early risings...particularly if mom was making breakfast. For years, her specialty was French Toast. She knew just the right combination of batter, bread and frying time. Then, for one of my parent's anniversaries, my dad bought her a full-on professional waffle maker. Unfortunately for me, I'd already moved 3,000 miles away from Youngstown to Los Angeles. I finally got my chance to have my way with that waffle maker, and we made hot, sweet love all Christmas morning. I walked out of the kitchen sweaty and satisfied...a far cry from the Sunday School mornings, indeed.



1 1/2 cups All Purpose Flour2 TBSP Canola Oil2 TBSP Earth Balance, melted2 tsp baking powder1 tsp Tapioca or Potato starch1/2 tsp Baking Soda3/4 tsp Salt1 1/3 cups MimicCreme2 TBSP Agave Nectar1/2 cup Water, divided

In a medium mixing bowl, combine Flour, Baking Powder, Tapioca (or Potato) Starch, Baking Soda and Salt. In a small bowl, combine the MimicCreme and Agave. Pour the wet ingredients into the dry and stir lightly until it comes together, then add in melted Earth Balance and combine well. Add the first 1/4 cup of water, and incorporate well. If the batter seems too thick to pour, add the remaining 1/4 cup and mix well. You can also add whatever fixins you'd like into the batter now (do I hear bananas anyone?? Well, I guess you can't really hear a banana.).

Spray the waffle iron down well with either no-stick canola spray, or rub the iron with a light coating of canola oil. Your waffle iron should have a set of instructions that tell you what do to from here (how much batter, cook time, etc.)




Happy Breakfast!