We love breakfast for dinner, but these are great for every meal. We like to make PB and J's on these for lunch, too.
Pumpkin Waffles --from Vegan with a Vengeance, by Isa Moskowitz
2 1/2 cups all purpose flour (we use fresh ground wheat)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg (ground or freshly grated)
1/4 tsp cloves
2 cups rice or soy milk (we used almond)
1 (15 oz) can pureed pumpkin
1/3 cup oil
1/3 cup brown sugar (we skip this)
2 tsp vanilla extract
Mix and make according to waffle iron instructions. (We just mix our ingredients in our Vitamix, pour in the waffle iron, and cook till the light comes on telling us it's done.)
These are delicious with real maple syrup, but tonight we wanted to have dinner without any sugar, so we served them with the option to add apple sauce (no sugar variety) or homemade, raw lemon pear sauce, which Ben made up, and it was really delicious.
Lemon Pear Sauce
2 pears
1 lemon (juiced or peeled)
Blend and serve.
I thought the lemon pear sauce was delicious and sweet enough as it was, but I realized we have been eating a lot more whole foods and a lot less refined, processed foods lately. If the sauce doesn't taste sweet enough for you, sweeten with a little real maple syrup, honey, or agave to taste.
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