Apple Cider Sauce. Makes 12 waffles.
Vegan Pumpkin Waffles
Food Storage Ingredients:
1/2 cup wheat flour
1/2 cup oat flour
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon cloves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup brown sugar
1 15 oz can pumpkin (not pumpkin pie mix)
1/3 cup canola oil
1 Tablespoon vanilla extract
2 cups rice, soy or almond milk*
1 Tablespoon ground flax seed*
1 Tablespoon wheat germ*
1. Thoroughly mix wet ingredients and sugar in a bowl. 2. In a separate (large) bowl, mix dry ingredients. 3. Combine wet and dry ingredients. 4. Spray waffle iron with non-stick cooking spray and prepare according to waffle iron instructions.
Notes: Currently I can't have soy or dairy, so I made these with almond milk. I imagine that someday when my diet is less restricted and I'm in a pinch, I'll use the powdered milk from my food storage. From what I have read whole flax seed has a shelf life of three to five years, while ground flax seed can go rancid in as little as a week. I generally grind a cup at a time and store it in the fridge. Ground flax seed is great vegan source of Omega 3, 6, & 9 fatty acids as well as fiber. Wheat germ is a good source of fiber and B vitamins. Whenever I make waffles I add both wheat germ and ground flax seed for their health benefits and the fact that you can't taste them. Both these ingredients are optional, but I figure if I can get my family to willingly eat better, why not?
Friday, November 25, 2011
Friday, November 18, 2011
Here are some suggestions they gave to make the big Thanksgiving meal go a little smoother and more enjoyable.
- Plan the meal in advance, divide up assignments between guests that are coming. Just because you are hosting the party doesn't mean that you need to stress over everything. Assign someone to bring snacks.
- 2 weeks ahead of time- order a turkey (hope you've done that already)
- 1 week before- clean out the fridge, use up any leftovers and mostly empty bottles of condiments
- 3-4 days ahead- if using a frozen turkey, put in the fridge to thaw (1 day for every 4-5 pounds)
- 2 days ahead- make pie dough and refrigerate, toast bread for stuffing (if you're not just using Stove Top, ;) ) and pecans for pie.
- The day before- trim and peel vegetables, caramelize onions and make pies
- The morning of- prepare potatoes and refrigerate, make sure everyone has breakfast so they're not irritable all day
- 3 & 1/2 hours before- bring turkey to room temperature, start roasting, make glaze
- 2 hours before- cook side dishes, put egg beaters & a bowl in the fridge so they can fluff up whipping cream faster
- 30 minutes before- while turkey and potatoes are cooling, cook stuffing and make gravy
- After the meal- get everyone involved in putting away and cleaning up.
I hope you all have a happy Thanksgiving!