It’s pretty much the ideal Fall day here in San Francisco and there’s nothing like good coffee, smoky tempeh bacon and a stack of the best vegan waffles you’ve ever tasted on a crisp and sunny morning like this. Since I have the day off today and I’m a pro at procrastination I decided to cook up a batch and throw in some pumpkin in celebration of Fall.
Here is the recipe if you want to try this deliciousness for yourself:
This makes a lot of waffles (about 8-12) so feel free to halve the recipe or make them all and throw the leftovers in the freezer to warm up later in the toaster oven…mmmmm.
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups rice milk (or other nut/grain milk)
1 15oz can pureed pumpkin (not pumpkin pie mix)
1/3 cup oil
1/3 cup brown sugar
2 teaspoons vanilla extract
Preheat waffle iron. Sift together the dry ingredients. In a separate bowl whisk together the brown sugar and all the wet ingredients. Add wet ingredients into the dry and mix. Prepare waffles in waffle iron.
To make the tempeh heat in a frying pan until slightly browned. Voila!
Well hopefully by now you are sufficiently jealous. Brunch is probably my favorite meal in the world. I love waking up to the smell of coffee and breakfast cooking but in reality I’m usually the one doing the cooking and others are waking up to it because I’m generous like that.