Vegan kartoffelpfannkuchen waffles - potato pancake waffles.

Not everything can be smashed in a waffle iron looking Pinterest-perfect, so don't be a knob and fall for that shit. Instead, try these latke style potato pancake waffles. 

My grandma and I have made many kartoffelpfannkuchen over the years. The main ingredients are onions and potatoes. An egg typically binds, but not this time. I threw in a cheese alternative. Chives, also. Both nutritional yeast OR FYH shreds work wonderfully. I cooked these in my waffle iron until not only the light went off to say it was finished, but until steam stopped escaping from the iron. Typically waffles take 6 minutes to cook, 7 on the nose worked perfectly for me. As always, top with Tofutti sour cream! 

Ingredients I
1 1/2 cups soy milk
1 tbsp vinegar

Ingredients II
1 1/4 cups flour 
1/4 cup cornstarch
1 tbsp baking powder
1/2 tsp salt
1/2 - 3/4 tsp pepper
1/2 tsp onion powder
1/2 cup nutritional yeast OR FYH mozzarella (if using FYH, mix in with Ingredients III instead)

Ingredients III
1 1/4 cups mashed potatoes
1/3 cup oil
1/3 cup minced onions or chives

In a bowl or mug, mix together Ingredients I and set aside for 5 minutes.

In a large bowl, combine Ingredients II

Combine Ingredients III in a medium sized bowl, and add your vinegar/milk mixture to it. 

Create a well in your large bowl, and add wet ingredients into dry.

I cooked for 7 minutes, in my well-oiled iron.. which is a few minutes longer than my waffle iron pressured me into thinking at first. If you open your iron up too early, the waffle will split open and get stuck to the plates. Cook until there is no longer any steam rising from the iron.

Top with sour cream, apple sauce, more chives, white gravy, etc.

Coconut waffles with chocolate peanut butter drizzle.

You know, if you make waffles in the dead of winter, steam will rise up from the waffle iron. Vegans believed it was the soul escaping from the batter.

I've been pretty keen on Bell Plantation's PB2 powder. It makes baking with peanut butter a heap easier, with no awkward lumpy oily mess.

Coconut Waffles

Ingredients I
3 rounded tbsp ground flax seed
1/2 cup water or coconut milk

Ingredients II
6 tbsp dairy-free butter, melted
1 1/2 cups + 2 tbsp coconut milk
1 tbsp maple syrup
1 tsp vanilla

Ingredients III
3 tsp baking powder
1 3/4 cup all-purpose flour
1 pinch of salt
1/2 cup shredded, unsweetened coconut
optional: 6 tbsp PB2 chocolate peanut butter powder + 3 tbsp liquid of choice*

*I've made these both with and without the PB2 powder, and like them a bunch either way. If you're not sure, taste the batter without the powder - if you feel compelled, add in the PB2. (do it).

In a small blender or food processor (I used a Magic Bullet) blend Ingredients I for 1-2 minutes, until creamy and smooth. Place in a medium bowl, with all of Ingredients II and stir until incorporated evenly.

Whisk together Ingredients III in a large bowl. Create a well and stir in the liquid mixture.

Cook according to your waffle iron's instructions. For my Toastmaster Belgian Waffle Maker, I needed 1/3 cup batter per waffle and cooked for 6 minutes (until steam no longer rose from the iron).

Chocolate Peanut Butter Drizzle

Mix together...
1 tbsp pure maple syrup
1 tbsp coconut milk

Vegan vegetable vindaloo.

Vegan vegetable vindaloo with homemade curry paste. Way better tasting than that jarred garbage, and a heap more cost effective (spices from Bulk Barn, I'm not a barbarian).

Ingredients I - Vindaloo Paste
1 small onion, roughly chopped
3 cloves garlic
2 tsp ginger
1 tbsp hot pepper paste*
3/4 tsp ground cumin
3/4 tsp ground turmeric
3/4 tsp ground coriander
1/2 tsp dry mustard powder
1/2 tsp whole mustard seeds
1/2 tsp whole fenugreek seeds
1/2 tsp white peppercorns**
1/4 tsp, salt (scrap if your pepper paste already has a heap of salt added)
1 tbsp loosely packed brown sugar
1 small dash of cinnamon 
Reserved 1/3 cup water

Ingredients II - Fresh produce
5 baby Indian eggplants, quartered
1 carrot, chopped into medallions
1 smal roma tomato, chopped
~10 green beans, roughly chopped
1 tbsp vegan butter

Don't Forget --
Rice, quinoa, couscous, etc to serve alongside your curry

* The hot pepper paste I used, was picked up at Sun Wah, an oriental grocery shop in The Exchange District, Winnipeg. This recipe calls for 1 tbsp and I find it's pretty crucial. A tub of this will set you back about two bucks. Be mindful, each brand yields a different flavour, pick a tub with minimal ingredients. I used:

** White peppercorns can be found at your local bulk store. You don't need heaps, and they're cheap as sin. 1/4 cup of these cost about $0.30 :

First off, get some rice/quinoa/couscous started.

Next, melt the butter in a pan. Add in your fresh produce, and place a lid on top. While that's cooking, make up your paste.

To make the paste, I used a Magic Bullet. Place all ingredients inside and add half of your reserved water. Blend until smooth, scraping down the sides after pulsing. Add the remainder of the water, if needed.

The vegetables take about 10-12 minutes to cook through. Once they're done, pour in your curry paste, mix thoroughly, and serve alongside your grain of choice.