This recipe comes from Isa Chandra Moskowitz and Terry Hope Romero’s Veganomicon: The Ultimate Vegan Cookbook. I was so excited to get this big, beautiful book in the mail the other day. First of all, these two are the most reliable vegan recipe writers I’ve ever come across. I’ve never had one of their recipes not turn out right and I’d read that this was the cookbook they’d always wanted to write. It’s amazing. Really. It’s so thorough you would not believe it. The entire front section is just about how to prepare different vegetables, beans and grains. It doesn’t sound exciting, but really, there are things I like to eat in restaurants that I’m clueless about actually cooking. No more! There’s no vegetable I’m scared of anymore, not even you, weird, furry artichoke!
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.
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These look insanely delicious.
Mmmm! I need to make those bitches. You should freeze extras, then you have toaster waffles for the morning.
I totally bookmark my V-con & tell people what to make & what not to make! hahaha.
what a good idea about the freezing for toaster waffles!!
Oh my god yum. And I just have some crappy frozen breakfast sandwich this morning (my father in law brought them over yesterday, or it would just be lovely cold cereal). I totally second the freeze/toaster waffle thing. I always make extras of any kind of waffles so I can do just that.
I have that book and love it–I am not vegan, either!! I have had these (someone else made them, to be honest)–they’re so good that they defy any labels of vegan, nonvegan, etc–anyone can enjoy these. SO GOOD. Stupid good.