Archive for What I Ate

Vegan Yeasted Waffles

Oh the transformation!

I wasn’t able to post a new recipe last week because *drum roll please* my kitchen was getting a mini makeover!

It’s very exciting.

I got new countertops and also a new faucet, two things that badly needed doing. Next up, I’m buying a few new appliances (just the small ones) and I want to replace the hardware on the cabinet doors, as well as tile a backsplash.

I love how much brighter and cleaner my kitchen looks now!

kitchen

This Thursday, March 25, is International Waffle Day. Yes, I don’t know who comes up with these things, but you know what? I’m all in on waffles.

I’ve done overnight yeasted waffles before (not vegan), and I quite like them. You basically make the batter the night before and then set them in the fridge to do a slow rise overnight. In the morning, you make the waffles.

Most waffle recipes are leavened by a couple (or both) things: baking powder and/or egg whites. Whipping the egg whites (or you can use aquafaba if you’re doing a vegan version) and then folding them into the batter at the last moment creates a light, crispy waffle. Here, the dough is leavened with yeast. That means it takes more time to make because you have to wait for it rise, but the overnight version works pretty well.

This recipe comes from Chef Bryan Satterford at Beetbox. Beetbox is a local Vancouver platn-based comfort food eatery, and they serve my favourite vegan chicken. It’s just perfection.

A hand pouring maple syrup on a plate of chicken and waffles

They’re doing a special Chick-un and Waffles feature all this weekend to celebrate International Waffle Day, but the Chef kindly agreed to share with me his waffle recipe.

This is a solid waffle. It reminded me a lot of a liege waffle, the kind you buy on the street and munch in hand as you’re strolling. They certainly have that kind of strength. You need something substantial to stand up to chicken if you’re doing a chicken and waffles (even if it’s vegan). Nobody, and I say NOBODY wants a soggy waffle. The end.

So here’s the recipe to make the waffles yourself, or, if you’re feeling lazy, just head to Beetbox between March 25 and March 28 and get the chef to make you some.

a stack of waffles

Vegan Yeasted Waffles

By Beetbox Chef/Co-Owner Bryan Satterford

Yield: roughly one dozen 4-5 inch waffles

Ingredients:

  • 8 g Dried Yeast
  • 15 g Organic cane sugar
  • 275 ml Unsweetened pea protein milk (I used oat)
  • ½ Cinnamon stick
  • 2-3 Cardamom pods
  • 60 g Water
  • 20 ml Avocado oil (I used canola)
  • 15 ml Vanilla
  • 7 g Ground flax seed
  • 450 g AP flour
  • 4 g Kosher salt
  • 5 g Baking powder
  • 225 g Refined/de-scented coconut oil (broken into ½ inch pieces and hardened in the fridge)

Method:

  1. Heat the plant-based milk in a small saucepan with the spices until just below a simmer. Turn off the heat and allow milk to cool to 40C (roughly body temperature), remove the spices from the milk and add the yeast and allow to bloom.
  2. While the milk is cooling, gather the rest of your ingredients. Mix flax seed together with water, oil, and vanilla and allow the flax to thicken. Assemble the dry ingredients together in a mixer bowl.
  3. To assemble, dissolve flax mixture to the yeasted milk then add both to the mixing bowl with the flour, salt and baking powder. Mix with a dough hook on medium until a smooth dough has formed, about 3-5 minutes. Turn the mixer down to medium low and slowly start adding in the chilled coconut oil piece by piece. This process should take a few minutes — the idea is to emulsify the chilled oil into the dough. Once all the oil is fully emulsified, you should be left with a smooth, elastic dough.
  4. Allow dough to rise on the countertop until it doubles in size. (Alternatively, dough can be made ahead and allowed to rise in the fridge overnight). Punch down the dough and separate into 12 portions (roughly 75-80 g each).
  5. With an inverted cupped hand roll each portion into balls and allow to rise again until pillowy, roughly an hour. Cook on waffle iron according to manufacturers instructions and enjoy with maple syrup and whatever other topping you wish to add!

Boulevard Provisions

Once upon a time, there was a girl. That girl enjoyed meeting her friends (usually other girls, but occasionally boys, too) for happy hour at various locations around the cosmopolitan city in which she lived.

And one of her favourite places for Happy Hour was Boulevard Kitchen and Oyster Bar, in the Sutton Place Hotel, in the heart of downtown Vancouver.

Boulevard has two distinct and different areas with very different vibes. The main dining room is sleek, modern and undeniably upscale. The lounge, however, with its dark wood, masculine leather couches and massive bar is cozy, especially if you get to sit near the fire.

Plate of vegetable curry with rice

Roasted Vegetable Curry

Let’s just say the girl spent a fair amount of time here.

And then there was a global pandemic.

Easy, casual meetings with friends in restaurants became a thing of the past. There was no more lolling around on couches in front of the fire drinking a glass of red wine and eating mushroom toast.

So Boulevard, like many restaurants, decided it needed to pivot. After all, people still need to eat, global pandemic or not, maybe even now more than ever.

So they created Boulevard Provisions, a way for the girl (and everyone else) to get their fix, just at home.

And you know what? It’s pretty great.

Yes, my living room lacks the warm crackling fire and the leather couches. It lacks my friends, too. But it sure was nice to have some of these familiar dishes I’ve grown to know and love in my own home.

The process was pretty simple. Just head to Boulevard’s website, and then click on the link for “Boulevard Provisions.” Here, you can scroll through a few categories: they sell raw ingredients (like fish or steaks) that you can cook yourself, but they also sell pre-cooked food that either fresh or frozen that you just take home and heat up. There’s soups and stews, they even sell charcuterie. Most of the dishes feed between 2-4 people, and there’s even options for desserts and cocktails! Yes! Cocktail kits! Oh happy days.

The cornbread that dreams are made of

Once you’ve selected your purchases, you just tell them when you want to come pick it up. Then you just pull into the driveway at the selected time and text a phone number, and a nice person comes out and puts the order in the back of your car. Super safe, so easy, and now you have delicious food to eat.

I highly recommend you order the cornbread. Cornbread is one of those seemingly “low brow” foods that actually takes a lot of finesse to do right, and this stuff is downright addictive. Actually, you should probably order two because you’ll likely consume the entire first pan on your own, straight out of the pan, because that’s how good it is. It is, not shockingly, their most popular item.

There are some really homey and tasty soups and stews. My understanding is that the bolognese is pretty world-famous, though I didn’t try it, as it is made with meat. However I know enough people who have tried it that assure me its hella tasty.

I did order the roasted vegetable curry, which is vegan. A creamy curry made with coconut milk and hearty, satisfying vegetables, I just tossed some rice in my rice cooker and heated the curry on the stove for a dead-simple, but very satisfying and comforting dinner. The leftovers have been great lunches.

So, you wanna feel like Chef Alex Chen is cooking for you in your own kitchen? You gotta check out Boulevard Provisions.

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