These are listed on page 39 of Vegan with a Vengeance, alongside the 3 other excellent waffle recipes Isa offers, and on the PPK site. We’ve made them twice now, and have been pleased with them both times.
What really sets this waffle recipe apart for us is the different texture, the slight crunchiness that they have. Also, the cornmeal does add a flavor very distinct from that of any other flour/grain we’ve used. It seems to take on a more “toasted” flavor. And the lemon and blueberry do go really well together.
The only downside is that we don’t always have soy yogurt in our fridge; I haven’t tried this but you could probably substitute 1/4 cup worth of banana and additional soy milk if absolutely necessary.
We have yet to make them with fresh lemons (including the zest) rather than just using lemon juice out of a bottle. As they’re already quite tasty, I can only imagine how much better they’ll be then! Also, for the blueberry sauce, we were “lazy” (and very hungry) the second time we made them, so we just microwaved syrup and frozen blueberries, leaving out the dissolved arrowroot and vanilla extract. It was still very good, but the arrowroot does thicken the sauce and slows the “waffle sogginess” process.
It would be interesting to try these with the fresh lemons and zest as the recipe suggests, and to experiment with blue cornmeal instead of regular cornmeal. Alongside the blueberries, that would make for some very blue waffles!