These babies have a secret ingredient that makes them vegan, filled with protein and simultaneously crispy and soft.
Can you guess what it is?
Tofu in waffles is seriously the best vegan discovery since Aquafina.
I’ve adapted this recipe from the geniuses over at food 52.
They’re made with toasted coconut and coconut oil in the recipe and topped with coconut whipped cream and more toasted coconut for good measure.
So a total coconut party in your mouth.
And did I mention that they’re crazy easy and fast to make?
- 16 oz silken tofu
- 3/4 cup water
- 1/3 cup coconut oil, melted on 50% power in the microwave
- 1 tsp vanilla
- juice of 1 lemon
- 1 1/3 cup flour
- 4 tsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup unsweetened shredded coconut (find tips on shredding your own coconut here)
- coconut whipped cream
- maple syrup
- Toast shredded coconut. Preheat oven to 350° F. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, set aside and let cool.
- Preheat your waffle iron (set to medium if your iron allows).
- In a blender or food processor, puree the tofu, water, vanilla, and lemon juice. Slowly drizzle in the coconut oil with the blender/food processor running.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the tofu mixture to the flour mixture, stirring just until all the flour is moistened (it will be lumpy, that’s fine). Stir in 3/4 cup of toasted coconut.
- Coat your waffle iron with nonstick spray. Use an ice cream scoop or spatula to pour the batter onto the waffle iron. Cook until the steam significantly slows or subsidies and the waffle is golden and crispy.
- Transfer your waffles to the wrack of your cooling oven until ready to eat. Top with coconut whipped cream, toasted coconut and/or maple syrup. The waffles also hold up well in the freezer, just reheat them in the toaster.
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I’m pretty sure (fingers crossed) that spring is finally here!
Although last night’s Game of Thrones has me feeling like it’s winter again.
So much fire and ice and overall insanity.
Anyway, now that the days are getting longer and the sun is coming out, I’m in full-blown smoothie mode.
Açai bowls are one of my all-time favorite breakfasts. You can get your hands on açai in the form of frozen smoothie packs or a freeze-dried powder. This super basic recipe uses Sambazon’s frozen smoothie packs. The options are limitless with smoothie bowls, but I like to include hemp seeds in the smoothie for protein and omega fats and sprinkle chia seeds on top for some added fiber (and more protein!).
- 1 small banana (fresh or frozen)
- 1 1/2 cup frozen berries (I used strawberries, pomegranate seeds and blueberries)
- 1 frozen acai smoothie pack
- 1 cup favorite non-dairy milk (I used unsweetened vanilla almond milk)
- 1 tbsp hemp seeds
- fresh berries (I used blueberries)
- coconut flakes
- chia seeds
- granola or cereal (I like Emmy’s sweet buckwheat cereal)
Add smoothie ingredients to a blender in the order listed and blend on high until incorporated.
Pour into a bowl and top with your favorite toppings.
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It’s so close, yet so far.
I know I’m not alone in my impatience for season 6 of Game of Thrones. So today I’m bringing you a GoT inspired dessert to tide you over until the big day this weekend.
Lemon cakes, Sansa’s perennial favorite, get a vegan twist in this recipe. While this may not be in keeping with the bloodbath that is game of thrones, they’re so tasty that even your carnivore friends will be reaching for another.
Personally, I’m in the camp that refuses to accept that any of the characters that met a grisly fate at the end of season 5 are actually dead (tried to word that as vaguely as possible for all you spoiler-avoiders). Even though this probably shows an almost Sansa-like stupidity/relentless optimism. Regardless of what happens at least it will be happening in only THREE days!
Makes 8-14 depending on size of mini pans
1 ½ cup unsweetened vanilla almond milk (or favorite non-dairy milk)
4 tbsp lemon juice
2/3 cup vegan butter (I used earth balance) or coconut oil
6 tbsp granulated sugar
zest of 2 lemons
2 tsp vanilla
2 cups all-purpose flour
2 tsp baking powder
1 ½ cup icing sugar
3 tbsp lemon juice
- Preheat oven to 350 F.
- In a small bowl, whisk together almond milk and lemon juice. Set aside to make vegan buttermilk.
- In another small bowl, use a spoon to combine the granulated sugar and lemon zest. This step is optional but I like the sugar to absorb some of the oil from the lemon zest. Set aside.
- Sift together the flour and baking powder (either into a large bowl or over parchment paper).
- In a large mixing bowl, beat vegan butter until light and fluffy (about 5 minutes).
- Add in the vanilla, sugar and lemon zest and beat to combine.
- Add the flour mixture and buttermilk to the large mixing bowl, alternating 1 cup of each until just combined.
- Divide the batter between silicone baking cups or miniature pans coated with vegan butter.
- Bake for about 20-25 minutes or until a skewer inserted in the center of the cake comes out clean.
- While the cakes are cooking, prepare your glaze. In a bowl add the lemon juice to icing sugar and mix. If it is runny add more icing sugar if it’s too thick add more lemon juice.
- When the cakes cool to room temperature, cover them with glaze. I set the cakes on a wire rack over a silpat lined baking sheet. This way I could scoop up run-off glaze and pour it over the cakes again to give them a double coat. Allow it to set for at least 30 minutes before serving.
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So I’ve been obsessed with light coconut milk for a while now. Today I’m adding it to coffee to make this delicious mocha coconut iced coffee. For you fellow Starbucks addicts, I highly recommend hitting up Target immediately and stocking up on their Starbucks Unsweetened Iced Coffee. It’s only $4.50 for 48 oz of crazy good iced coffee so your only problem will be figuring out where to spend all that money you saved by skipping the coffee shop.
- 8 oz strong coffee
- 2-4 tbsp light coconut milk
- chocolate syrup (I use Trader Joe’s Organic Midnight Moo)
- 2 tbsp shredded sweetened coconut
- whipped cream
- Place strongly brewed coffee in an airtight container in the fridge until chilled (about 1 hour).
- Toast shredded coconut. Preheat oven to 350° F. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.
- Pour coffee into serving glass. Stir in 1 tbsp chocolate syrup and coconut milk as desired.
- Top with whipped cream, drizzle with chocolate syrup and sprinkle with toasted coconut.
- Best and the finest espresso makers need to be handled as per the instruction manual.
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