Friday, February 19, 2010

Corn and Jalapeno Waffles

Over the past month or so, I've used my waffle maker for breakfast waffles, savory dinner waffles, sweet dessert waffles - you name it. Well, these little waffle bites make a perfect appetizer to pass around on a tray with cocktails!

Lightly spoon 1 and 3/4 cups all-purpose flour into measuring cups, and level with a knife.

In a large bowl, combine the flour with 2 teaspoons baking powder, 1 teaspoon cumin, 1/2 tsp. baking soda, and 1/2 tsp. salt. Set aside.

Meanwhile, make 2 cups vegan 'buttermilk' by pouring 2 tablespoons lemon juice into a measuring cup, then filling with plain soy milk (such as Silk) to equal 2 cups - let stand 5 minutes to clabber (sour) the mixture. Combine the 'buttermilk' with 1 tablespoon vegetable or canola oil and the equivalent of one egg using egg replacer (such as Ener-G).

Pour the 'buttermilk' mixture into the flour mixture and stir until smooth. Stir in 1/4 cup minced jalapeno pepper and one (11-ounce) drained can of corn. I was actually about a tablespoon short on the jalapeno by accident, but figured it was for the best since I don't like things too spicy. I also had to buy a 15-ounce can of corn since I couldn't find an organic brand in the 11-ounce size, so if you do the same, measure out about 1 cup of kernels and save the rest of the corn for another use.

Spoon about 1/2 cup of batter per square of a preheated waffle iron, coated with cooking spray. Let cook 3 to 5 minutes until done (mine took the full 5 minutes). Repeat with the remaining batter (you'll have about 8 whole waffes). Cut each waffle into 4 small pieces, and arrange on a serving platter. 2 waffle pieces are an appetizer nosh of 110 calories.

plain soy milk $2.49
jalapeno pepper $0.35
canned corn $0.89

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance