Happy Waffle Wednesday!
Are you shocked? I know I am. After two weeks of no chemo, I woke up and found myself actually wanting a sweet treat for breakfast. Apparently, chemo can decrease your sodium stores, which explains my insatiable cravings for savoury and salty foods as of late.
I attempted vegan waffles using a flax egg, a dash of coconut flour and soy flour, and some sunflower seed butter mixed in. Vegan waffles are still not my forte, and I’m not entirely happy with the texture of these. The taste though was spot on.
Plus the syrup + raspberry jam dipping mixture was, the um, “jam”! I always dip. No soggy waffles allowed.
Anywho, I’ve been doing a little more cooking this week. Usually I am way too tired and fatigued to stand around the kitchen, but my off-week from chemo always allows me a little more energy.
Paired with some “Asian coleslaw” using cabbage and carrots from my CSA box, chopped dried apricots and cashews, and 2 tbsp each of rice vinegar, sesame seed oil, and Bragg’s liquid aminos.
You know what was even better? Combining these two things for lunch the next day.
Chilled tofu nuggets cut into cubes over coleslaw? Uh-mazing.
These will get made for a salad topper again in the future!!
Don’t tell Mama Pea, but I also breaded some chicken using the recipe. And then smothered it in plum sauce. That was dang good too.
Today is C-Day, aka chemotherapy day. I’m at the hospital allll day getting poked, prodded, and poisons injected into my body. I’ve been dealing with a receding hairline since my hair started falling out last week, but I suspect this third treatment will be the one that makes it all fall out.
I’m also getting a chest x-ray, which has me all kinds of nervous. But at least I get to come home after and do something along these lines…
Let’s just hope Buddy the boxer doesn’t hog the bed.
It’s been a while, no?
I haven’t made waffles since the vegan waffle disaster. I remember this specifically because after I cleaned the mess off the iron and put it back in its place on top of the fridge, it fell. The iron sought revenge for the vegan waffle disaster by hurling itself toward my spine, then bouncing off my back to crack on the floor.
Needless to say, the whole episode turned me off waffles for a while.
But now that I’m a working woman, I find myself once again looking for quick and easy breakfasts to get me out the door faster in the morning. I awoke Saturday morning finally craving waffles again and had the bright idea to make extra for the week!
I polished off the rest of the pancake/waffle mix in my dad’s cupboard. I really dig this stuff. Although it’s just flour with a bit of baking power, soda and sugar. I also added a few tablespoons of soy protein powder for staying power. I left out any oil and swapped out half the milk with unsweetened applesauce.
I ended up with three waffles. One of which I ate immediately with yogurt on top. The other two frozen and ready for toasting on a weekday morning!
Seriously. Who says waffles are for decadent weekends only? Especially when made healthier like this batch. I think any day of the week deserves to start off just as sweet.
To be honest, I wasn’t that nervous entering vegan week. I knew I had a bunch of delicious vegan recipes up my sleeve. There was no way I would go hungry.
But there was one nagging issue.
I mean, I’m the self-proclaimed Waffle Queen. Waffles are what I do. I often make waffles without the use of cow’s milk. But I rarely make waffles without eggs.
I searched the internets, finding picture upon picture of successful egg-free attempts.
Just leave out the eggs? Just like that? No chia egg or flax egg?
I started up the waffle maker. Mixed up my flour, vegan protein powder, baking powder, cinnamon, vanilla, coconut oil and almond milk.
I waited. Made coffee. Then it happened.
The worst thing that could happen when making a waffle is for the thing to split down the middle, sticking to both sides of the press. I was screwed.
Parts of the middle were still a little mushy, so I threw it into a frying pan and scrambled the vegan mess.
In all fairness, the batter was downright delicious. Made only better by topping with toasted sliced almonds, coconut, blueberries and maple syrup. It was more than edible and filled my belly. Which in most cases would be a success.
But this is my second waffle fail in a row. I would like to blame my waffle iron, but it still churns out waffled pieces of art for my roommie. I would like to blame the recipes, perhaps I should stop experimenting and stick to what I know. At this rate, I’m going to develop a waffle complex.
At least I can still make a mean cup of coffee. Thank god coffee is vegan ;)
In other news, I am off to Ottawa tomorrow!
I’m taking the train for the first time ever.
To hang out with this girl…
And this girl…
I hope to do something I’ve been dreaming of since I was a kid.
Skate on the canal in our country’s capital!
And hopefully eat more Elgin Street Diner poutine.
Question of the Day: What is one dish you feel intimidated to make? Right now croissants are at the top of my list. But I hope to tackle them soon!