I used the versatile, relatively easy recipe for Vegan Gluten-Free Textured Rice Waffles from The Global Vegan Waffle Cookbook. Megan (my girlfriend) kindly claims that they’re some of the best vegan waffles she’s ever eaten, partially because she loves the texture of the whole grain teff. And, of course, the crispiness and sweetness. So she suggested these. Continue reading
Has a restaurant owner, chef, or entrepreneur ever asked you for vegan breakfast or brunch food ideas, including vegan waffle or pancake recipes? Are you a professional in the food service industry who sometimes seeks such recipes? Here I share with you a number of tips and waffle recipe recommendations.
If you’re in the former category, you may have had difficulty containing your excitement or knowing where to start first. After all, here’s someone who’s going to be serving food to a lot of people, so any decisions they make about food are going to have even larger impact. And you know of so many resources! How do you give them a few useful resources without overwhelming them?
If you’re in the latter, you know that you have more factors to consider than the average foodie: Continue reading
- ½ cup coconut manna or coconut butter at room temperature
- 3 tablespoons vegan margarine at room temperature
- 2 tablespoons agave nectar
- ⅓ cup vegan chocolate chips
- ⅓ cup dried cranberries
- Soften the coconut manna by placing the jar in a bowl of hot or warm water if necessary, to make it stirrable. Soften the margarine in the microwave if necessary, just until it’s stirrable.
- Mix the coconut manna, margarine, and agave nectar in a small bowl until well blended. Fold in all but a tablespoon of the chocolate chips, and all but a tablespoon of cranberries. Stir until evenly distributed. Sprinkle the remaining chocolate chips and cranberries on top.
- Spread onto your favorite waffle, or just eat huge globs off of a spoon when nobody’s looking.