First, thanks to VegNews for recently spreading the love of vegan waffles to other occasions. Their most recent newsletter featured some yummy-looking Mexican Hot Chocolate Waffles for Cinco de Mayo. They appear to provide a different texture and experience than the Hot Chocolate Molasses Waffles and South of the Border Dark Chocolate Syrup,* because they creatively incorporate the cocoa via the syrup blended right into the waffles, and also utilize egg replacer powder. Thanks to Pittsburgh Vegan Meetup Member Rachel Z. for the heads up!
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!
We’ve now made the pumpkin waffles from Vegan with a Vengeance (page 40, or also available at the PPK site) roughly 3 times, so I figured it’s time for a review.
These waffles have consistently ranked well on a number of dimensions. The combination of flavors/spices is great. They’re both moist and slightly fluffy on the inside, and the brown sugar alongside the pumpkin provides a slight carmelization to add the firmness on the outside. These are great for both breakfast or dessert, and the spice combination is aromatherapeutic (is that a word?).
I wasn’t quite as happy when we tried them at a friend’s house near Thanksgiving, but that was because their waffle iron doesn’t flip and isn’t as high-powered as what we’re accustomed to. They didn’t have the fluffiness on the inside and slight crispiness on the outside that I crave. I can’t emphasize this too much, though, because we’re the ones who bought that item for them from their wedding registry a few years ago! However, the three other people present gobbled them right up, and I still enjoyed them.
I like them best with just a little bit of heated maple syrup, although we’ve also had them with some vanilla soy yogurt on top. I find that using freshly grated nutmeg makes a big difference over pre-grated. We do generally follow Isa’s suggestion for halving the recipe when baking them just for two of us, unless we want to freeze several for the upcoming week.
These are so tasty that you could almost eat them plain. I might try them with little or no brown sugar in the future, so that I can add a little more maple syrup without oversweetening them.