"Don't you remember, you won that in a raffle somewhere a looooong time ago?"
Well no, I didn't remember and I still don't, but I'll take it! I will not forsake the gifts of The Waffle Iron Faery. Ever since that day, I've been eager to try it out. So when Corn Week came along, I thought maybe ... just maybe ... someone's crafted a waffle recipe employing cornmeal. I began thumbing my vegan cookbooks and sure as shizzle, Isa Chandra Moskowitz swopped in to my rescue, straight from the pages of Vegan with a Vengeance.
This morning, I made the Lemon Corn Waffles with Blueberry Sauce and Macadamia Crème.
Great Odin's Raven, these babies are good! The lemon perfectly compliments the flavor of the cornmeal, which adds a fun texture to the waffles. They are crunchy on the outside while soft on the inside, just like a good waffle should be. They'd be fantastic straight from the waffle iron and completely unadorned.
But did I stop there? Hell to the no!
Topped with the Blueberry Sauce and Macadamia Crème they are just out of this world. The sort of meal that begs to be eaten slowly and in virtual silence but for the "mmmmmm"s and sighs. A really substantial and satisfying plate of food perfect for the morning after a late night of debauchery like the one we maybe had last night. Maybe. If I shared that sort of thing. Which I don't. So ... moving on.
I won't post the waffle and blueberry sauce recipes because every vegan worth their salt owns or should own VwaV. If you're new to the game or you just haven't had time to pick it up don't fret, you can find the recipes posted here and here. But seriously, get thee hence to the nearest non-corporate bookstore and buy yourself a copy!
The Macadamia Crème goes together thusly:
- 1/2 cup roasted macadamias, unsalted (if you can't find them unsalted, just rinse the salt off and pat them dry or you can always get all Martha Stewart and roast your own)
- 1/4 cup soy milk (we used almond milk)
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup canola oil
- In a food processor or strong blender, pulverize the roasted macadamias to form a fine powder. Add the soy milk and blend to form a thick paste. Add the confectioners' sugar and vanilla, and blend again. Add the oil in a steady stream while blending. The mixture will resemble a thick liquid. Transfer to a container with a tight lid or a bowl covered in plastic wrap, and chill for several hours, preferably overnight.
We have leftovers from both sauces and I've got what I hope will prove to be a most excellent idea on how to use them. If it works out, I'll post the results.
Suggested musical accompaniment: Waffle House Woman by Lew Jetton & 61 South