Vegan with a Vengeance by Isa Moskowitz Read Free Book Online Page A

manufacturer’s directions.
    Sift together the flour, baking powder, baking soda, salt, and cornmeal in a large mixing bowl. In a medium-size bowl, mix together the oil, soy milk, soy yogurt, lemon juice, and sugar until well combined. Create a well in the center of the flour mixture and mix in the wet ingredients just until combined. Make your waffles according to the manufacturer’s directions.
Blueberry Sauce
    1½ tablespoons arrowroot powder
    1 pound frozen blueberries, partially thawed
    Â½ cup maple syrup
    1 teaspoon vanilla extract
    In a small saucepan off the heat, toss the arrowroot with the blueberries until it is mostly dissolved. This takes about 5 minutes; mix occasionally.
    Over medium heat, cook until moisture is released and blueberries are warm. Add the maple syrup and vanilla; heat 5 more minutes, until the sauce thickens a bit.

Pumpkin Waffles
    MAKES 24 REGULAR WAFFLES OR 12-14 BELGIAN WAFFLES
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    I used to serve these at Sunday brunch at the doghouse, a loft in Brooklyn I once lived in. It was so great to smell these cooking on those freezing cold winter mornings. Yeah, we had no heat, but we compensated with the best vegan waffles you’ve ever tasted. Serve these with maple syrup and tempeh bacon. This recipe makes a lot of waffles, so feel free to halve it.
    2½ cups all-purpose flour
    2½ teaspoons baking powder
    Â½ teaspoon baking soda
    Â½ teaspoon salt
    2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    Â½ teaspoon ground or freshly grated nutmeg
    Â¼ teaspoon ground cloves
    2 cups rice or soy milk
    1 (15-ounce) can pureed pumpkin (not pumpkin pie mix)
    â…“ cup oil
    â…“ cup brown sugar
    2 teaspoons vanilla extract
    Preheat waffle iron according to the manufacturer’s instructions.
    Sift together the flour, baking powder, baking soda, salt, and spices. In a separate bowl, vigorously whisk together the soy milk, pumpkin, oil, brown sugar, and vanilla until well emulsified. Pour the wet ingredients into the dry and mix. Prepare the waffles according to the manufacturer’s instructions.

MUFFINS AND SCONES
    Whenever I bake muffins I can’t help but sing the Black Flag song “Rise Above.” Then I get really vegan cheesy and change the lyrics around. “We are born with muffin pans! (Rise Above!) I am gonna have my pan (Rise Above!).” I can’t believe I just told the world this but try these delicious muffins and that will help me save some face.

Scones
    MAKES 16 SCOBES
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    Scones are not just flat muffins, as some cafés would have you believe, they’re more like doughy biscuits. This is my basic recipe, but I often make the variations listed below.
    3 cups all-purpose flour
    2 tablespoons baking powder
    Â¼ cup sugar, plus an extra teaspoon for sprinkling the tops
    Â¼ teaspoon salt
    â…“ cup vegetable oil
    Â½ cup soy cream (rice or soy milk makes a fine substitution)
    Â¾ cup rice or soy milk plus 2 teaspoons apple cider vinegar
    Preheat oven to 400°F. Lightly grease a cookie sheet.
    In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil, soy cream, and rice milk. Mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that’s okay.
    Drop by ¼ cupfuls onto the greased cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.
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    VARIATIONS
    Berry Scones: Fold in 1½ cups of fresh berries.
    Chocolate Chip Scones: Add 1 teaspoon of vanilla extract to the liquid ingredients, add 2 tablespoons of sugar, fold in 1 cup of chocolate chips.
    Maple Walnut: Add 2 teaspoons of maple extract to the liquid ingredients, add 2 tablespoons of sugar, fold in 1½ cups of walnuts.

Hazelnut Scones
    MAKES 16 SCONES
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    Ground hazelnuts give these scones a rich texture. A touch of freshly brewed hazelnut