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!
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.
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.
Vegan Yeasted Waffles
By Beetbox Chef/Co-Owner Bryan Satterford
Yield: roughly one dozen 4-5 inch waffles
- 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)
- 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.
- 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.
- 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.
- 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).
- 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!