Vegan MoFo #2: Mass producing waffles and making Paula Deen proud.
One of the great things about having a part time job is that I have two extra days a week to Get Things Done. Sometimes I clean, sometimes it’s dog grooming day (five dogs get smelly fast), and sometimes I don’t want to do any of those things, so I cook a lot of something. I’m one of those people who doesn’t mind eating the same thing for a few days in a row, in fact, i’d rather have something ready to go so when i’m tired, I have something good and homemade to shove in my mouth. Long story still long, a few weeks ago I decided I wanted waffles. A lot of them.
Waffle irons are cheap and waffles aren’t hard to make, but you do have to stand around and wait a lot. So if you’re going to make one batch, why not make two? Or three? In hindsight, I could’ve saved some time by simply doubling a batch of one recipe, since probably 1/4th of the two hours I spent waffling was dedicated to washing out my tools and bowls so I could use them again. But whatever, I ended up with three kinds of waffles!
I made the Pear Ginger Waffles from Vegan With A Vengeance, and the Peanut Butter and Raised Waffles from Vegan Brunch. Ginger Pear is an old standby that i’ve made before, but this was my first time making the peanut butter and raised waffles. The peanut butter ones came out the crispiest and stayed firm and tall. The raised ones (yeasted) were kind of flat but oh my god so good that I didn’t care that they weren’t all that pretty. If you like yeasted bread, you will love yeasted waffles.
Usually when i’m done making waffles, I freeze the extras on a cookie sheet for a bit and then shove them in a bag, but since I had so many I decided to make little packets out of foil, like people do for hamburger patties. Two by two, I marked them and they boarded into the ark, I mean, freezer. I had enough to share with a friend and every time I was hungry and lazy for the next month I got to say, “Holy shit, I have WAFFLES.”
One of the nights when I was hungry and lazy, and running low on expensive maple syrup, I came up with this easy combo. It makes for a ridiculously decadent meal, but it’ll help stretch your syrup and really, do you need a reason to treat yourself?
- Make a batch of the Peanut Butter Waffles from Vegan Brunch.
- Mix equal parts maple syrup and peanut butter in a dish and heat in the microwave for 30 seconds at a time until the peanut butter is nice and melty, stirring between microwaving. The amount of syrup and peanut butter and the time depends on how much syrup you like on your waffles and how many people will be eating waffles.
- To thin the syrup out, add non-dairy milk a tablespoon at a time and stir in (if you add to much, you’ll just have sweet, peanuty milk).
- Heat a skillet on medium high and melt a tablespoon of margarine per person. Thickly slice a banana per person (or half if you don’t want a lot of banana), and fry the slices in the margarine. It doesn’t take long for the bananas to get soft, so they really only need a minute on each side (and that’s why thick slices are important). You don’t want them to turn to complete sludge.
- Assemble waffles, syrup, and bananas. Add vegan whipped cream if you really think it isn’t enough. Unbutton your pants and eat. The end!