Whole Wheat Maple-Vanilla Waffles.

how we waffle.

Whole Wheat Maple-Vanilla Waffles

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45 Hours in Detroit.

syrup IN the waffles.

It's a beautiful city, Detroit.

One that feels like it's just coming back to life. 

Full of characters and character. 

I fell, rather unexpectedly, in love with it.

A quick run-down of the things I did in my all-too-brief time there--

Sat in a restaurant and ate a vegan sandwich a mere 45 minutes after arrival. 

A new personal best.

Slept on, and watched the most spectacular sunset from, the 58th floor of a hotel with floor to ceiling windows.

Had some vegan soul food.

Saw some local hip hop.

Met some interesting people. 

Gazed at some stunning architecture.

Drank beers around a fire pit in the back alley of a bar.

Giddily wandered around Eastern Market on a beautiful Saturday morning- 

had to restrain myself from buying everything.

Ate two vegan hot dogs.

MacGyver-ed my party dress together with a travel kit needle and thread 

like a proper grown-up.

Watched my friends get married in the Diego Rivera mural room at the 

Detroit Institute of Art (WHAT?).

Drank my body weight in dirty martinis, IN A MUSEUM.

Danced A LOT.

Photobooth-ed (it's a verb now).

Rode on a post-wedding party bus to a bar that also served pie.

Stayed up until 4.

Slept for an hour.

Went to the airport.

Boarded the plane home still a *little bit*  drunk from the night before.

Was sad to leave.

I also returned home with a bag of Michigan-milled whole wheat pastry flour.

Not a weird thing to bring home in your checked baggage, right?

Forget snowglobes; foodstuffs are the best souvenir.

I've been saving it for something special.

These waffles are it.

best souvenir.

Whole Wheat Maple-Vanilla Waffles

(serves 2-4)

1Tbsp ground flax seeds + 3Tbsp boiling water

2c whole wheat pastry flour

2tsp baking powder

1/2tsp ground sea salt

1/3c coconut oil, melted

1 1/2c non dairy milk (i prefer walnut or coconut)

2tsp apple cider vinegar

1Tbsp vanilla

2Tbsp maple syrup

Vegan French Toast

You don't need dairy to be decadent...

Vegan Sourdough French Toast

A big ol'' plate of breakfast-y goodness. 

Let's complete the breakfast trifecta, shall we? We've covered vegan pancakes and waffles, now on to the crown jewel of vegan breakfast: french toast. I was never a huge french toast lover in my pre-veg days, bread soaked in egg? Ick. Vegan french toast however, that's a different story. Its a hearty yet guilt free breakfast that can be served with any number of sweet or savory accompaniments, anything from fruits to breakfast veggies to tempeh bacon. Your mind will be blown by how easy and tasty this recipe is; its quicker to whip up than both pancakes and waffles and is much more of a show stopper. I like to use a hearty loaf of bread, like a sourdough boule,
but a pre-sliced loaf will work just as well.

Sourdough slices and cinnamon-swirled hempmilk ready for bread dipping. 

Dipped sourdough, ready for the griddle. 

Vegan Cinnamon
Sourdough French Toast
Recipe:
(makes roughly 6-8 slices)

6-8 slices of thickly cut sourdough bread
1 1/2c non dairy milk
1tbsp all purpose flour
1 1/2tsp ground cinnamon
1 tsp vanilla extract
1tsp organic sugar
1/4tsp salt

 3tbsp vegan margarine
or
coconut oil


In a medium bowl combine milk, flour, cinnamon, vanilla, sugar and salt.
Whisk until well combined.
Pour into square pan or baking dish.
Dip each bread slice into the liquid quickly, then flip and repeat on the other side.
You do not need to completely submerge the slice, just dip it lightly.
The bread should soak up a tiny bit of liquid, but not be sopping wet.

Remove from liquid and allow excess to drip back into the dish.
Set dipped bread on a rimmed platter or baking dish.

*Reserve any leftover dipping mix and keep in the fridge for your next batch.

Heat 1tbsp of vegan butter on griddle over medium high heat.
Once butter has melted, cook french toast for about 1-2 minutes on each side,
or until lightly browned.
Repeat with remaining slices, adding more butter to griddle as needed..
Top with a little extra cinnamon and maple syrup or agave.
Eat!

Breakfast-tacular!

Vegan Pancakes

Pancakes are like a Toyota...
(Old Reliable) Homemade Vegan Pancakes

How good do these look?? Big ol' stack of vegan pancakes, fresh off the griddle. 

Pancakes are like that favorite old car that never lets you down; the Toyota Camry of the breakfast world, if you will. They're comforting in their reliability, consistently filling and are the very definition of no-fuss. While waffles are showy and time consuming, pancakes will always get you quickly where you need to go, if where you need to go is full and breakfast-happy. Waffles are all well and good, don't get me wrong, but sometimes you just want a pancake or two (or 8). This recipe has been a go to for me since I first became vegan way back when. Its an easy one to remember, the ratio of flour to non-dairy milk is 1:1, cooks up quickly and always satisfies even my heartiest pancake cravings.

Another pancake stack glamour shot.. 

Best Ever Vegan Pancakes
(makes about 12 medium sized pancakes)

You will need a griddle or non-stick frying pan
2c all purpose flour
(I like to sub in 1/2c of whole wheat for 1/2c of the white)
2c unsweetened non dairy milk
1 tsp white vinegar
1/4c baking powder
1 tsp salt
1tsp organic sugar
1/4c melted vegan butter

extra vegan butter for greasing
the hot griddle


Melt 1/4c vegan butter in a microwave safe bowl.
In a medium mixing bowl combine flour, sugar, salt and baking powder.
Whisk to combine.
Measure out non dairy milk and add to dry mix.
Add in vinegar and melted butter.
Whisk until well combined.
Batter will froth up due to the baking powder and vinegar.
Continue to stir until all your ingredients are well combined
and mix seems moist and batter-like.
If you find your mix slightly dry add another tsp or two of non dairy milk.

Pancake batter, melted butter added, ready for the griddle. 

*Note that stove top temps and cooking times vary quite a bit.
I have a gas range and use a cast iron griddle and have found that medium high heat works best, cooking the pancakes for 1-2 minutes on each side. If you're using a thinner pan or have an electric range your time and temp will vary a bit. The best thing to do is start your temp on the lower end and turn it up a bit if needed.
Don't want to burn all of your pancakes!

Heat your griddle with one tbsp of vegan butter over medium heat.
Once butter has melted measure pancake batter onto the griddle 1/3c at a time.
Once your pancake has begun to bubble both around the edges and in the center (about 1 minute).
Flip and cook for a minute or two more on the other side.
Add more butter to your griddle as needed while cooking.

Keep your pancakes on a plate in a slightly warmed oven, covered with a
bowl or loosely with foil to keep them from cooling and drying out.

Top finished pancakes with more vegan butter and a drizzle of agave or maple.

Commence face-stuffing. 

Vegan Yeasted Waffles

perfect every time:

Vegan Crispy Yeasted Waffles

Out of the waffle maker and ready to eat. 

Sometimes a simple pancake just won' t do. Sometimes I need my weekend breakfast to feel a little more polished, a little fancier if you will. This is my go to recipe on those days. Its an easy one, but it is sure to impress the hell out of you and anyone lucky enough to be part of your waffle party.
It still manages to impresses me every time I make it.

This is a yeasted batter, creating a waffle that is both incredibly light and at the same time crispy on the outside.  I use a mix of all purpose and whole wheat flours, adding flax which provides a slight nutty flavor. The best thing about these waffles? In addition to tasting amazing, they're pretty damn good for you. This batter can be made the night before and left covered to rise overnight, or can be made the morning of and placed in a warmed oven to rise for 60-90 minutes. If you're a planner, go for the night before. If you're a throwing-it-together-at-the-last-minute kind of cook (like me), the warm oven trick is for you. Each variation is quite easy, it all just comes down to scheduling; they come out perfectly either way.

A little tip: when preparing the waffles, keep your oven or toaster oven on the warm setting and place the finished waffles directly on the grate, in a single layer.
This will keep them crisp until you're ready to eat.

Crispy yeasted waffles with flax seeds.

Vegan Crispy Yeasted Waffles Recipe.
makes 8-10 waffles

1/2c warm water

2c non dairy milk (warmed)

3tsp active dry yeast

1/2tsp ground sea salt

1 1/2tsp organic vegan sugar

1 1/2c all purpose flour

1/2c whole wheat flour

1/2c melted vegan butter

Add to finished batter:

2 flax eggs (2tbsp ground flax seed mixed with 6tbsp hot water)
1tbsp of whole unground flax seeds

Pour the 1/2c of warm water into a medium or large mixing bowl.
Your batter will approximately double in volume during the fermentation process,
so make sure your bowl is big enough. 

Sprinkle the yeast over the surface of the water and
allow to sit for 10 minutes until slightly frothy.

While the yeast proofs, heat 2c of non-dairy milk, on stovetop or in the microwave. 

Melt 1/2c vegan butter.
Once yeast is proofed add milk and melted butter, whisk until combined.
Add in flours, sugar and salt, whisk until you see no lumps.

If letting sit overnight: 
Cover your bowl tightly with plastic wrap or a well fitting lid and
place in a warm, dry area.
Allow to rise for 8 hours.
Batter will increase in volume and appear bubbly when ready.

If preparing the day of:
*If using this method, make sure not to use plastic wrap to cover your bowl;
you don't want it heating in the oven.
Use either a tight fitting lid or aluminum foil with a heavy plate on top.

Pre heat your oven to 275 degrees and allow to warm for 5-8 minutes.
Turn off the oven, place your waffle batter on the middle shelf
Cover your bowl with a tight fitting lid and place inside the warmed oven.
Allow to rise for an hour to hour and a half, or until batter has increased in volume and appears bubbly.

Crispy golden deliciousness.

Once your batter is ready:
Prepare flax eggs by combining 2tbsp of ground flax seeds
with 6tbsp of freshly boiled water.
Whisk to combine and allow to sit for 5 minutes or until thickened and gelatinous.

Add flax egg mixture, whole flax seeds to batter.
Whisk to thoroughly combine.

Pre heat your waffle maker.
For my particular model, a single circular waffle maker,
a half cup of batter makes one waffle.
This recipe will make 8-10 waffles.
Measure out appropriate amount of batter for your waffle maker.

Once waffles are ready place single layered in a warm oven until ready to serve.

Top off with a little  butter and maple syrup and you're ready to go.

Also perfect for vegan chicken and waffles.
C'mon, you know you wanna.
Just add a few Gardein crispy chicken tenders and drizzle with maple syrup.
Done!

Vegan chicken and waffles? Yes, I believe I will.

Creamy Polenta with Tempeh "Bacon" and Greens

Favorite Winter Breakfast: Creamy Polenta with 

Tempeh "Bacon" and Sauteed Greens.

Beautiful home-grown bright lights chard.

 New England winters can be pretty harsh. Sometimes, in the endless dark and cold,  faith waivers a bit and even the most seasoned of New Englanders can begin to question whether spring will ever roll around again. We learn to grow what will survive in these dark times- hearty, healthy, relatively indestrucable things. 


Chard is one of those things. It can survive frigid temps, actually tastes better after a frost, and grows very well in containers- perfect for us city folk. It may seem like a small thing, but being able to walk out on to your porch and grab a handful of fresh greens makes the long hard winter seem just a bit more bearable. I'm a big proponent of greens for breakfast year-round, but there is something particular soul-nourishing about greens in the winter. If you don't grow them yourselves greens like chard, arugula, and kale are available from your local farmers through the winter months.

Now doesn't that look delicious?

After years of tinkering, this particular combination has become one of my no-fail breakfasts. Its warm, nourishing, perfectly savory, relatively inexpensive to prepare, and incorporates staples I always have on hand- like polenta and tempeh- with whatever greens are available. 

I always have polenta in the pantry- its inexpensive and quite versatile. As for brands, I can not recommend Bob's Red Mill highly enough. I've tried many other brands over the years and theirs is superior in every way- perfect texture, no clumping, and well priced. I like to add about 1/4 cup more water than the recipe calls for to ensure the polenta remains creamy, rather than setting up. I also add a tablespoon or so of non-dairy butter. Earth Balance is my go-to.

Recipe: 
Creamy Polenta, Tempeh "Bacon" and Sauteed Seasonal Greens

1 cup of Bob's Red Mill Polenta

3 1/4 cups + a splash of water

1 Tbsp Earth Balance

pinch of salt

1 package of whole grain (unseasoned) tempeh

cut into 1/4" strips

1 Tbsp + a splash of tamari or soy sauce

1-2 Tbsp olive oil

approx. 1/2 cup apple cider vinegar (use the cheap kind)

One bunch of greens (chard, kale, arugula) washed and chopped

1 Tbsp maple syrup (optional)

Preparing the polenta:In a medium saucepan with lid bring the 3 1/4 cups of water, pinch of salt, and 1 Tbsp butter to a boil.

Slowly pour in 1 cup of polenta while gently stirring to prevent clumping, 
reduce heat to medium-low.

Place pot lid loosely on, just enough to prevent splatter.

The polenta will cook in 15-20 minutes, stir every few minutes.

While the polenta cooks: 
Heat 1 Tbsp of olive oil, 1 Tbsp of tamari and the apple cider vinegar in a large saute pan over med. heat.

Lay tempeh strips in the pan, making sure they are submerged in the liquid.

Cook for about 6 minutes on each side. 

Once the liquid reduces the tempeh will begin to brown and crisp up.

You can brown it as much or as little as you want from this point forward.

I prefer mine quite browned and crispy, 
sometimes I even add a bit more olive oil to the pan and fry it longer.

Once the tempeh is cooked:
Remove pan from the heat, take tempeh out and place on plate.

Deglaze the saute pan with a splash of apple cider vinegar.
Add a splash of tamari, and a drizzle of olive oil.

Return pan to medium heat and add your chopped greens, drizzle a small amount of water over the top and stir. 

At this point you can place the top on the pan to give them a bit of a steam, or you can cook uncovered.

I generally only cook mine for a minute or two, covering very briefly, 
keeping them nicely crisp and bright.

Once the greens are cooked:
Place a scoop of polenta in a bowl.
Crumble some of your tempeh "bacon" over the top, spoon in some greens and 
drizzle with a bit of the remaining cooking liquid.

If you're feeling especially decadent you can add a bit more Earth Balance and even drizzle a little maple syrup over the top. 
I won't hesitate to highly recommend doing both.