Our Veggie Kitchen

My middle girl has decided to go vegan (yeah!). So she's having to replace her morning eggo ritual. For my part, I've been packing the freezer with waffles. I've been making regular waffles and banana waffles and, now bean waffles. These waffles have absolutely become my go-to waffle recipe. They really are good.

I wanted to make a waffle that wasn't such a carbo-bomb. I tried to take what I learned about dosas and apply it to waffles. Dosas are Indian crepes made with a batter beans or lentils and rice. The beans make for a hearty meal and the rice adds a surprising crispiness. The waffle version is still easy, still crispy and still fluffy.



White Bean Waffles
Wet Ingredients:
15 oz can white kidney beans (or other white bean)
2 cups soy milk (I use unsweetened)
3 tbs vegetable oil
2 tbs apple cider vinegar
3 tbs maple syrup
1 tsp vanilla extract
2 tbs ground flax seed
Dry Ingredients:
1/2 cup rice flour
1 cup flour
1 tbs baking powder
1/2 tsp salt

Start heating the waffle iron. In a blender, add the wet ingredients, including the flax seed. Set aside for a couple of minutes. In a separate bowl, combine the dry ingredients (except the blueberries). Just before you are ready to start cooking, pour the wet ingredients into the dry and stir, just enough to combine. If the batter is too thin, or if it thins over time stir in a little more flour.

For 8 inch waffles, pour about half a cup of batter into the iron, enough to generously cover 2/3 of the iron. Cook according to you waffle iron's directions. Makes about 5 8" waffles. Generally speaking, once steam stops rising from the iron, the waffle is ready. Makes sure to reheat the waffle iron with each batch and apply spay oil as necessary to keep the waffles from skipping.

Makes five 8-inch waffles.

5 Servings: 13g fat, 66g carbs, 13g protein

Last weekend, I bought a big hubbard squash.  I made a batch of squash casserole, chopped some more up for the freezer and saved some for a curry this weekend.  I thought the sweetness from squash and sauteed onions would go perfectly with hot, pungent curry spices.  I ended up a bit pressed for time and just used plain ole curry powder, but it turned out really good, and, in the end, a pretty simple meal.   My favorite use of tempeh is simmered in coconut curry, so it was a natural complement to the squash.



Squash Curry
2 tbs vegetable oil
2 medium onions, halved & sliced into half rings
1 tbs ginger, minced
3 cloves garlic, minced
6 cups winter squash (hubbard, butternut, etc), peeled & diced into large chunks
12 oz tempeh, cubed
1 small can (5.5 oz) coconut milk
3 cups water
1 1/2 tbs curry powder
1 tsp hot chili powder (I used 3/4 tsp chili powder & 1/4 tsp cayenne)
1/4 tsp salt
1 stick cinnamon (3-4 inches)
4 cardamom pods
1 cup soy yogurt

Heat the oil over medium-high heat. Saute the onions, stirring frequently until they have browned. Stir in the garlic and ginger and cook for another minute, until aromatic. Pour in the coconut milk, water and spices. Add the squash and bring to a boil. Then, gently stir in the temeph. Cover and simmer, stirring occasionally (gently), for about 20 minutes, until the squash is tender. Stir in the yogurt and bring back to a boil. Remove from heat and pick out the cardamom pods and cinnamon stick and serve, poured over rice.

5 servings:  370 cal (22g fat, 32g carbs, 18g protein)

Our Veggie Kitchen is here.

My site has been badly in need of an update for over a year. And I've been working on this update since summer. This month, I made a final push to finish before Veganmofo. . . I made it. Phew!

I've also changed my name. Our Veggie Kitchen, I think, reflects the my family's experience in the kitchen, and also the family of bloggers that have influenced me. So please update your bookmarks and links. Thanks.

I've added a lot of new content and made it easier to review older content, I hope to do a couple new things with the update. First, want to give props to the vegan blogging community. Each month, I'll feature some of the blogs that I love and, give some up-start blogs exposure. If you've got such a blog, post a comment or send me a message.

Second, I hope to reach a larger non-vegan audience. I get good feedback from omnivores I know, but I don't know how many get exposed to the blog (probably not many). I love hearing a vegan rave about one of my recipes, but I love it even more when someone makes my recipe instead of something with meat. Every little bit helps. I'm hoping I can turn a little ad revenue into a little site promotion.

Finally, I've done a lot of work the last couple of weeks. If you notice any busted links, typos, or even elements that you like or dislike, please let me know by posting a comment or sending me an e-mail. I'm really interested in what everyone thinks.

Thank you all for being patient. I haven't posted while I was working on this. I'm all set for veganmofo in November. I've got lots of pics, new recipes and holiday ideas.

I've moved my blog to a new URL:  http://ourveggiekitchen.com.

Hopefully, blogger will forward all your old feeds & bookmarks, but I don't know, for sure what they'll do. If you have any problems, I'd really like to know.

e-mail me at: vyapti@yahoo.com.

I've moved my blog to a new URL:  http://ourveggiekitchen.com.

Hopefully, blogger will forward all your old feeds & bookmarks, but I don't know, for sure what they'll do. If you have any problems, I'd really like to know.

e-mail me at: vyapti@yahoo.com.