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Christine "Peanut" Vardaros, vegan waffle party host (Hoogstraten 2014 by Bram Paulussen on twitter)

Featured Vegan Waffle Party Host: Christine “Peanut” Vardaros

In upcoming months we’ll be profiling several vegan waffle party hosts. It’s exciting to see the creativity others have used when they throw a waffle party. Alongside that, it’s fun to learn a little bit more about the hosts themselves. Who are some of the cool people who have joined in this unique form of spreading fun, food, and social consciousness?

My hope is that this inspires others of you who have hosted a vegan waffle party, or who are considering doing so.  Additionally, I hope you enjoy learning about hosts’ other activities, causes, and passions as much as I do.

The first is Christine “Peanut” Vardaros, a veteran vegan waffler who has been with us from the first year we went global. Her delicious vegan Liege waffle recipe is referenced on the vegan Liege waffle page, and flavor variations on the basic Liege can be found under Sweet Dessert Waffles. Oh, and she also promotes one of the planet’s coolest forms of transportation. Continue reading

almond Liege vegan waffle ingredients

Decadent Almond Liege Vegan Waffles Recipe (egg replacer version)

 

Decadent Almond Liege Vegan Waffles Recipe (egg replacer version)
 
Prep time
Cook time
Total time
 
This version of the Almond Vegan Liege Waffle recipe uses egg replacer powder, a variation from the flaxseed version. Important: read the tips on vegan Liege waffles first. Makes the equivalent of 4 (7-inch) round Belgian waffles. Prep time excludes “hands off” yeast leavening time.
Author:
Serves: 4
Ingredients
  • 2¼ teaspoons (one ¼-ounce package) active dry yeast
  • ⅓ cup warm water
  • 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¼ teaspoon salt
  • ¾ cup vegan margarine, non-hydrogenated
  • 3 egg replacer eggs
  • ½ cup almond butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ cup almonds, finely chopped
  • ¾ cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)
Instructions
  1. Begin at least 3 hours in advance of baking the waffles, or 1½ hours in advance if using quick-rise yeast.
  2. In a large bowl, mix the yeast, warm water, and sugar, and allow to sit for at least 5 minutes.
  3. Add the all-purpose flour, whole wheat flour, and salt to the yeast mixture, and knead for 2 to 3 minutes until most of the flour is incorporated into a somewhat crumbly ball.
  4. In a small bowl or cup, soften the margarine in the microwave.
  5. In another small bowl, prepare the egg replacer per the manufacturer’s directions.
  6. Add the margarine, egg replacer, and almond butter to the dough, and mix well.
  7. Cover the bowl and place it in a warm location until the flour mixture has almost doubled (see note).
  8. Mix in the vanilla extract and cinnamon. Then fold in the pearled sugar and chopped almonds until they’re evenly distributed, and allow to sit for 15 minutes. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.
  9. These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time.
  10. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.
Notes
While the results will be slightly different, you can substitute ¾ cup to 1 cup of demerara or turbinado sugar.

You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.

 

vegan Liege waffles with blueberries

Toasted Coconut Vegan Liege Waffles Recipe (egg replacer version)

 

Toasted Coconut Vegan Liege Waffles Recipe (egg replacer version)
 
Prep time
Cook time
Total time
 
These delicious vegan Liege waffles are amazing on their own or covered with melting carob or chocolate chips. This version uses egg replacer powder, a variation from the flaxseed version. Makes the equivalent of 4 (7-inch) round Belgian-style waffles. Important: read the tips on vegan Liege waffles first.
Author:
Serves: 4
Ingredients
  • 2¼ teaspoons (one ¼-ounce package) active dry yeast
  • ⅓ cup warm water (does not include water required for egg replacer)
  • 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¼ teaspoon salt
  • ½ cup plus 2 tablespoons vegan margarine, non-hydrogenated
  • ½ cup coconut milk (not the “light” variety)
  • 3 egg replacer eggs
  • ½ cup coconut, finely shredded unsweetened (macaroon style)
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • ¾ cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)
Instructions
  1. Begin at least 3 hours in advance of baking the waffles, or 1½ hours in advance if using quick-rise yeast.
  2. In a large bowl, mix the yeast, warm water, and sugar, and allow to sit for at least 5 minutes.
  3. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a somewhat crumbly ball.
  4. In a small bowl or cup, soften the margarine in the microwave.
  5. In another small bowl, prepare the egg replacer per the manufacturer’s directions.
  6. Add the margarine, egg replacer, and shredded coconut to the dough in the large bowl, and mix well with your hands.
  7. Cover the bowl and place it in a warm location until the flour mixture has almost doubled (see note).
  8. Mix the coconut extract and vanilla extract into the dough thoroughly.
  9. Then fold in the pearled sugar until it’s evenly distributed, and allow to sit for 15 minutes.
  10. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.
  11. These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.
Notes
While the results will be slightly different, you can substitute ¾ cup to 1 cup of demerara or turbinado sugar.

You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.