vegan waffles

This makes 6 Belgian waffles. finally got a ratio that I like. Non-vegan waffles tend to have a ratio of 1/2 cup fat to 2 cups of flour and I don't know why many vegan recipes call for only 1/4 cup. I modified an existing recipe to up the fat & added two flax "eggs" which is what non-vegan waffles with 2 cups of flour would typically contain. 

 1 1/2 cups unsweetened soymilk 

2 teaspoons apple cider vinegar 

2 cups all-purpose flour (240g) 

1 tablespoon baking powder 

1/2 teaspoon sea salt 

1 tablespoon brown sugar 

1/2 cup melted coconut oil 

1/2 teaspoon vanilla extract or almond extract 

2 TBSP flaxseed, ground 

6 TBSP warm water 

Turn on waffle iron to preheat. Add apple cider vinegar & vanilla extract to (room temp) soy milk and let sit for a few minutes to make buttermilk sift dry ingredients together into big bowl melt coconut oil mix flaxseed & water together in small bowl, let sit for a minute or two add wet ingredients to dry and mix gently spray nonstick cooking spray on waffle iron before each waffle use 1/2 cup batter for each waffle

Roasted frozen cauliflower

 trying this:

-oven preheated to 450

-2 pkg frozen cauliflower (14oz each) dumped into bowl (not defrosted at all, I did this after the oven beeped to indicate it was at temp), generous amount of olive oil poured over, some curry powder. dumped onto an ungreased unlined baking sheet, sprinkled with salt, oven for 15 minutes to start, then maybe turn them. 

Steel cut oats experiment!

OK I'm doing an experiment of approx: 

1 part ground flax seeds 

2 parts quick-cooking steel cut oats 

2 parts reduced fat canned coconut milk (one can = "two parts" in what I'm doing)

5 (ish) parts water 

 and following the cooking instructions for the steel cut oats (except stirring more early on to disperse the flax seeds evenly.) 

Plan is to make this pot of cereal and then heat a small amount each morning combined with frozen raspberries (which will thin it out) 

So far, I think I could have/should have done 6 parts water because the flax seeds make things somewhat gelatinous (which I like, personally, but still.) 

mini pumpkin pies (incidentally dairy-free)

A friend posted about craving pumpkin pie on Facebook and suddenly I wanted some too. I had a can of pumpkin, and while I had no butter, condensed milk, or pie pan, I had substitutions that could work, and so...

I made an oil-based crust using this recipe: https://cozypeachkitchen.com/oil-pie-crust/
I made the filling from a few recipes I looked at, but basically:
1 1/4 c. soy milk
2 eggs
1 can (14 oz) pumpkin
1 tsp vanilla
1/2 tsp salt
nutmeg, cinnamon, ground cloves, ground ginger
some amount less than 3/4 cup of sugar, mostly brown but some white (I couldn't measure because I used the giant lump of brown sugar that had solidified in my bag of brown sugar, and I softened it in the liquids for this recipe)
I did not add any oil, which some recipes called for

I sprayed the muffin tins very well with baking spray. The dough (double crust recipe) was enough for about 10 mini-pies in my muffin tin. There was more than enough filling--not sure what I'll do with the extra. I baked it at 375 for maybe 25-30 minutes but if I try again I think I will try baking at a higher temp for the first few minutes, like many recipes suggest for full-size pies. Cool completely in pan (this seems important.)The crust didn't stick to the pan at all, but it was a little hard (but not impossible) to maneuver the pies out intact because the crust was a bit crumbly. Next time I would try making more of a prominent fluted edge, which might be useful as a handle to pull the pies out. The filling sort of puffed up a bit during baking but then sank down on cooling.

Protein pancakes

I keep looking for this recipe (which I've made once or twice) and not being able to find it, so I'm putting it here.

1c cottage cheese (low sodium would be good if available)
1c rolled oats
1c eggs.
Pinch of cinnamon
sugar/vanilla extract if desired

 blend (I used a stick/immersion blender) and fry in oil. 

(Placemarker til I can make more notes but I’m not sure it came out that well) I made this, with modifications including using 2 onions, 3 ribs of celery, 3 carrots, a whole pound of lentils, and a godly amount of fresh ginger, because I’m extra like that: https://www.myrecipes.com/recipe/curried-lentil-soup-0 2 tablespoons vegetable oil 1 large onion, finely chopped 1 large carrot, finely chopped 1 rib celery, finely chopped 3 cloves garlic, minced 2 tablespoons curry powder 6 cups low-sodium vegetable broth 1 1/2 cups dried lentils, washed and picked over Salt and pepper 1 13.6-oz. can coconut milk

Belgian Waffles with oil (not butter)

https://www.epicurious.com/recipes/member/views/simple-homemade-waffles-50027026 I made these today because I didn't want to mess with melted butter. They were decent! I was also out of milk so I used half and half (thinned with a little water.) I did not grease my waffle iron and they came out of the iron just fine - not sure if it's something about my waffle iron or if people who say you need to grease the pan are just always lying.

• 2 cups flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 3/4 cups milk
• 1/3 cup vegetable oil
• 2 eggs

(I also added a splash of almond extract.) 1. Combine the flour, sugar, baking powder, and salt in a mixing bowl. 2. Whisk the milk, vegetable oil, and eggs together well. 3. Gradually pour the milk mixture into the dry mixture. Stir until almost blended. There will be a few lumps. 4. Pour the batter into your waffle maker (about 1/3 cup)and cook according to instructions - approximately 4-6 minutes on medium high or until the waffle maker stops steaming. Optional: To make Blueberry Waffles, pour the batter onto the waffle maker, sprinkle fresh blueberries on top, and close the lid. Cook as usual according to the waffle maker instructions.