There are so many recipes in this thing I took it on the El with me Wednesday and read it cover-to-cover on my way to and from school. People really look at you with pity in their eyes when you read cookbooks on the train, but I don’t care. I knew I wanted to make the Autumn Latkes, Corn and Edamame-Sesame Salad, BBQ Seitan and Crispy Coleslaw Sandwich, Lemony Roasted Potatoes, Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping… ok, I wanted to make everything. But I started with these Vegan Chocolate Chip Brownie Waffles because I had everything I needed for them already in my pantry. This recipe makes a ton of waffles, if you’re just cooking for two you should consider halfing it. I have in-laws for neighbors so I never have too many waffles.
For the waffles you need:
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 Tbs baking powder1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 3/4 cup soymilk
- 1/4 cup water
- 1/2 cup vanilla or plain soy yogurt
- 1/3 cup canola oil
- 2/3 cup sugar
- 1 1/2 tsp vanilla
- 1 cup vegan chocolate chips (chopped)
- 2/3 cup chopped pecans
Pre-heat your waffle iron. In a large bowl, sift together the dry ingredients (that’s everything in the list above until soy milk, got it?) In a smaller bowl, whisk together everything from the soymilk to the vanilla. Create a well in the center of the dry ingredients and using your whisk, mix the wet into the dry. Before it’s completely mixed, add the chocolate chips and pecans, the mix completely. It’ll be lumpy bumpy, no worries.
Add about 1/2 cup of batter for each waffle and follow your waffle iron’s directions to cook them. I cook mine until steam stops coming out of the iron. Top with Earth Balance margarine and pure maple syrup and you’re off.