The first week of September is National Waffle Week. To celebrate, my dear omnivore and I decided to make waffles for dinner. I had also brought home some over-ripe peaches and nectarines that just begged to be cooked down into a nice waffle topping.
You can buy the waffle/pancake mix of your choice but commercially made vegan mixes are difficult to find, at best, and quite pricey. You can make your own waffles from scratch in just a few minutes and save yourself a small fortune. This is a basic “naked” waffle recipe, which I prefer, but a quick web search will yield tons of results for both savory and sweet waffles of a vegan persuasion.
3/4 cups whole wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup soy milk
2 Tbsp canola oil
1 1/2 Tbsp brown sugar
Preheat your waffle iron before you get started. Combine dry ingredients in a large bowl and set aside. In a medium bowl, whisk together the rest of the ingredients. Pour the soy milk mixture into the dry ingredients and stir until just combined. Don’t worry about lumps, if any.
Spray both sides of your iron with a non-stick spray (I use an olive oil mister) and pour the batter into the iron – the amount of batter will vary depending on the size and style of your waffle iron, so check the instructions. My iron makes 6-7 inch round waffles and takes approximately 2/3 cups batter for each waffle. This recipe yields 2 waffles of that size.
2 over-ripe peaches, pitted and diced
2 over-ripe nectarines, pitted and diced
2 Tbsp lemon juice
1/4 cup sucanat (brown sugar can be substituted)
1 Tbsp dark rum (optional, but oh so lovely)
Toss your diced fruit with lemon juice to coat thoroughly. In a medium saucepan, combine fruit with sucanat and rum (if using) and cook on medium heat until the fruit gives up quite a bit of juice. Using a potato mashed, smoosh the fruit until the texture is to your liking. Stir and serve over freshly made waffles!