Vegan waffles

[dairy free, egg free, soy free]

Waffles are a thing in my family: we eat them for breakfast, snack, lunch, we love them with my sweet potato caramel sauce, or cranberry and dates relish, maple syrup, the works. These go fast, but they don’t store well, so expect to use them with a day or two of cooking them.


Makes 3 large square waffles.

2 cups whole wheat flour
1 tbsp baking powder
1 tsp sea salt
1 cup nondairy, unsweetened milk
1/2 cup aquafaba
1/4 cup canola or safflower oil
1 tbsp molasses
1 tsp vanilla extract

Mix the dry ingredients in the bowl.  Make a well in the center and add the wet ingredients.  Mix well – there should be no dry spots and the batter should look uniform.

Heat up your waffle iron, letting the batter rest while the waffle iron heats up.  Oil the grills if necessary, add the recommended amount of batter for your waffle iron and cook according to manufacturer’s instructions. If you do manage to cook these ahead of time without them disappearing into the bellies of hungry family members, you can keep them crisp in a 200F oven for <30 minutes of cooking time, else they will dry out.

Vegan crepes

[egg free, dairy free, soy free, corn free]

I’ve spent quite a lot of time looking for a good vegan crepe recipe, even at some point developing one on my own that had 13 ingredients.  Needless to say, it’s hard to get the perfect mixture of softness and pliability without the raw taste or burnt outside.  This recipe, which is a modification on the recipe in Aquafaba by Zhu Dever (and a book I recommend if you’re into playing with Aquafaba), uses whole wheat flour.


Makes 10 crepes.

2 1/2 cups non dairy unsweetened milk (almond is best)
3/4 cup aquafaba
1/4 cup canola or safflower oil
2 cups whole wheat flour
1 tbsp molasses
oil for frying

Place all ingredients, except frying oil, in a food processor or blender.  Blend for 2 minutes, then let the batter rest for at least 30 minutes or make it the night before.

Heat up a flying pan (cast iron works well), to medium heat.  Grease the pan with a thin layer of canola or safflower oil. Pour in a ladle of batter and swirl to distribute.  Cook between 1-3 minutes on each side, depending on your stove and pan, until the edges just start to turn brown.  Flip, cook the other side.

Stack cooked crepes on a plate, under a clean kitchen towel.  I often have 2 flying pans working at the same time: a 10 inch cast iron and a crepe pan and I still have a hard time making these fast enough before my family starts to dive into the stack.  Enjoy!