isa’s sinfully wholesome waffles.

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Since my breakfast typically consists of a quick piece of toast and a smoothie on the go, it is a delightful treat to sit down to a homemade meal in the morning.  My husband and I couldn’t think of a better way to kick off my spring break this morning than to spend time together cooking up a batch of these flavorful, nutritious waffles from Isa Chandra Moskowitz’s book Isa Does It.

The recipe calls for: non-dairy milk (we used almond), whole-wheat pastry flour, and rolled oats, along with water, apple cider vinegar, baking powder, flaxseed, olive oil, maple syrup, and vanilla.  We opted to add in some blueberries, as well.

Because the ingredient list is short and simple, yet packs the necessary nutrients to start the day right (without sacrificing anything at all in the flavor department), I am sure we will soon revisit this dish for many brunches to come.

From the vegan lens: Vegan baking is really so easy.  Most people have these ingredients in their home already.  Yet, we’ve been conditioned to believe that meals like pancakes, waffles, muffins, and other baked goods must contain milk and eggs in order to taste good and turn out well.  It’s simply not true! Again, if we can choose not to support the cruel egg and dairy industry, and still enjoy amazing homemade waffles…why wouldn’t we? 

apple cider doughnuts.

apple cider doughnuts.

Fall is here, I think.  Despite the fact that it was 80 degrees for a while yesterday, I am still completely ready to eat pumpkin- and apple-flavored everything right now, and I am always completely ready to eat doughnuts.   Aside from few incredible establishments that I have been fortunate enough to experience (see: a variety of vegan options at Fritz Pastry in Chicago, a whole vegan shelf at VooDoo Doughnuts in Portland, Oregon, and the truly amazing, all-vegan Dunwell Doughnuts in New York City), the vegan doughnut remains a rarity when eating out.

This thoroughly confuses me, because they are quite simple to bake at home.  Often when I bake something vegan to share, people first say, “This tastes like a real [insert baked good here]!”  Shocking, I know.  That, my friends, is because vegans eat…*gasp*… real food!  Let’s get something straight.  That [cookie/cake/doughnut] I baked tastes like a real [cookie/cake/doughnut] because it is a real [cookie/cake/doughnut]. Okay, moving on.

Next, they’ll ask me, “But what replaces the eggs/milk/dairy product?”  The answer is usually: nothing, really.  The truth is that all of the ingredients used for vegan baking are regular.

My Darling Vegan’s recipe for these Apple Cider Doughnuts is no exception.  Here is the ingredient breakdown: flour, baking powder, baking soda, maple syrup, apple cider, apple sauce, canola oil, vanilla extract,  salt, and then some spices (cinnamon, nutmeg, allspice).  For my version, I also added cinnamon, sugar, and pecans to the top before baking.  See…totally regular. Also, totally delicious. And free from animal excretions!

From the vegan lens: If you could bake absolutely delicious food without supporting the abhorrent egg and dairy industries, why wouldn’t you? It’s really actually super easy. Plus you can always eat the batter.

But until all restaurants recognize and appreciate the mouthwatering world of cruelty-free baked goods, you’ll probably need to invest in a doughnut pan. Or two.

 

 

 

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