Vegan with a Vengeance by Isa Moskowitz Read Free Book Online

that we were ushering in a new age when our lip rings would become not only fashionable but, eventually, passé. It was simultaneously gratifying and horrifying to go back to the old neighborhood in the ’90s and see those same guys who once threw a McDonald’s Shamrock Shake at me years ago now sporting blue Mohawks. I suppose I could truly measure progress if now they threw a block of tofu at me instead. I’m still waiting.

Ginger-Pear Waffles
    MAKES 12 REGULAR WAFFLES OR 4-6 BELGIAN WAFFLES
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    When grating the pear for these waffles, leave the skin on—it adds a nice texture and interesting flecks of color. It’s best if you choose a pear that is a little underripe, which makes the grating easier and gives off less moisture. If you want to add even more gingery goodness, fold in a tablespoon of finely chopped crystallized ginger.
    2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    Â½ teaspoon salt
    2 teaspoons ground ginger
    Â½ teaspoon ground cinnamon
    Â¼ teaspoon ground allspice
    Â¼ teaspoon ground or freshly grated nutmeg
    1 cup pear or apple juice
    Â¾ cup soy milk
    â…“ cup applesauce
    2 tablespoons corn oil (canola or vegetable oil will do)
    4 tablespoons sugar
    2 teaspoons vanilla extract
    1 Bosc pear, grated
    Preheat waffle iron according to the manufacturer’s directions.
    Sift together the flour, baking powder, baking soda, salt, and spices in a large mixing bowl. In a medium-size bowl, mix together the juice, soy milk, applesauce, oil, sugar, and vanilla until well combined. Create a well in the center of the flour mixture and slowly blend the wet ingredients into the dry until combined. Fold in the grated pear.
    Make your waffles according to the manufacturer’s directions. I use a Belgian waffle iron, and 1 cup of batter per waffle works for me. For crispier waffles, let cook 30 seconds to a minute longer than the directions suggest.

Oatmeal-Banana-Raisin Waffles
    MAKES 12 REGULAR WAFFLES OR 4-6 BELGIAN WAFFLES
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    I love the texture the oatmeal gives these waffles. They are chewy and have a hint of banana and cinnamon, with sweet bursts of raisins.
    1 cup plus 2 tablespoons all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1¼ teaspoons ground cinnamon
    Â¼ teaspoon ground nutmeg
    Â½ teaspoon salt
    1 cup quick-cooking (rolled) oats
    1 very ripe medium-size banana
    1½ cups soy milk
    3 tablespoons pure maple syrup
    3 tablespoons vegetable oil
    Â¾ cup raisins
    Extra sliced bananas for the top
    Preheat waffle iron according to the manufacturer’s directions.
    In a mixing bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the oatmeal and toss together.
    In a separate bowl mash the banana very well. Add the soy milk, maple syrup, and vegetable oil. I use a handheld blender to blend everything together; if you don’t have one mix vigorously with a strong fork until there are very few clumps of banana left. Add the wet ingredients to the dry and mix just until combined. Fold in the raisins. Let the batter sit for 2 minutes before making the waffles; this allows the oatmeal to get moist and blend with the rest of the batter.
    Prepare the waffles according to the manufacturer’s directions. Serve with margarine, maple syrup, and sliced bananas on top.

Lemon Corn Waffles with Blueberry Sauce
    MAKES 12 REGULAR WAFFLES OR 4-6 BELGIAN WAFFLES
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    Lemon + corn = heaven. Lemon + corn + blueberries = the VIP section of heaven. You can even up the ante by drizzling a little Macadamia Crème (page 240) over the Blueberry Sauce (recipe follows).
    1¼ cups plus 2 tablespoons all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    Â½ teaspoon salt
    Â¾ cup cornmeal
    Â¼ cup corn oil (vegetable or canola oil will do)
    2 cups soy milk
    Â¼ cup soy yogurt
    Zest and juice from 2 lemons
    Â¼ cup sugar
    Preheat waffle iron according to the