[Firebird Rising]

Waffles!!

A new recipe, a yeast one.



Waffles
From the New McDougall Cookbook

2 1/2 cups warm water
2 cups whole-wheat pastry flour
2 TB oat bran
2 TB molasses or honey
1 TB active dry yeast
1/2 tsp salt

Mix all of the ingredients in a bowl. Stir with a spoon less than 50 times just until smooth. It will be a thin batter but will thicken as the yeast rises. Cover the bowl with a towel and place in a warm area for 30-45 minutes, until the batter is bubbly and thick. Bake in a nonstick waffle iron or one sprayed with Pam spray, 5-7 minutes.

This is a good recipe, it is "advertised" as crispy but I found that they soon started limping up as they cooled. They were good and brought about 3 of 5 stars from DH.

Lunch was uneventful, I think I ate leftover hummus and quinoa and that bean dip from the enchilada happiness a few days back.

Oh, Dinner was fun. I made up a soup and a quick bread.

Here's the soup.



It started as a potato soup in my head, but then kinda got out of control as I wanted more color.

So, here goes:

Jen's What's in The Fridge Potato Chowder

1 onion
2 cloves garlic
3 stalks celery

5 cups of fresh raw veggies (choose from red, yellow, green peppers, green beans, carrots, root veggies like turnips/parsnips, winter squashes, summer squashes, maybe some beets for a fun purple potato soup?)
3 cups chopped potatoes

1 1/2 cup cashews
1 cup water

Cut onion and celery into small 1/4-1/2 inch chunks, press or mince garlic and place in large stock pot with just a cup of water and turn on medium. While that begins to heat up and cook, cut up the veggies you've chosen to use and the potatoes. Once the onion/celery is translucent, add the veggies/potatoes and put just enough water in to BARELY cover the top of the veggies. Allow to cook on med until the potatoes are fairly soft.

Meanwhile, blend cashews and water until they are milky with as little grit as possible (sounds gross, but it's not). It should be really thick, like just under pudding thick. Once the veggies in the soup are soft, add the cashew milk and stir. If the broth of the soup seems really thick, you can add more water, if you want.

Salt and pepper to taste. We ate this with Hawaiian bread.

We had some really soft persimmons to use up so I decided to make a quickbread. I got it from the fat free vegan blog by Susan V. Here's a link http://blog.fatfreevegan.com/2007/11...mon-bread.html and a pic of what ours looked like:



I'm looking for a pudding cake recipe I saw once. It's vegetarian potluck time tomorrow and I'm REALLY looking forward to it