If you’ve ever seen the film “Mystery Men,” you’ll get that reference. And if you haven’t seen it, you should! It received mixed reviews from critics and movie-goers alike, but I found it absolutely hilarious. Here we are, 12 years later, and I still think it’s a giant hoot. It’s quirky and funny and weird — yeah, just like me. I guess that explains it!
Anyway, back to the waffles. I’ve always been too afraid to make them. The waffle iron is scary to me. You put stuff in there, and then you can’t check on it or look at it or stir it or poke it — you just have to leave it alone and trust that the right things will happen. That is a NIGHTMARE for a type-A personality like me. So my husband has been the official waffle-maker in our house. But I finally bit the bullet and made some waffles, and dang if they weren’t crazy tasty!
If you’re familiar with Isa Chandra Moskowitz, you already know that she is a vegan goddess. All of her cookbooks are downright fabulous; the recipes are delicious and always turn out as they should, and I just enjoy her writing style. She’s fun to read! Her recipe for tofu scrambles have become the standard for scrambles in my house. I’d love to share it with you, but I think she’d frown at me for that, and that would make me sad. So go buy her book Vegan Brunch and you’ll have happy tofu scrambles every weekend, too.
Anyway, I digress (again). My point was, I was inspired by her to make these waffles. Her Vegan Brunch cookbook had a recipe for cornmeal waffles, and she described them as being improbably light on the inside and crispy on the outside, and who can resist that? I changed things up a little bit by adding a bunch of sliced strawberries and a little bit of this and that — and, oh, wow, the end result was really, really good!
And that scary waffle iron really did what it was supposed to, and I managed not to peek. Truimph!
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Corny strawberry waffles
2 c. unsweetened almond milk
2 tsp. apple cider vinegar
1-1/2 c. cornmeal
1 c. unbleached all-purpose flour
1 T. baking powder
1/2 tsp. fine sea salt
1/4 c. sugar
1/2 tsp. cinnamon
1/4 c. canola oil
1/2 tsp. vanilla
1-1/2 c. sliced fresh strawberries
Preheat the waffle iron. Measure out the milk in a large measuring cup; add the vinegar to it, stir, and set aside so it can curdle. (This will approximate buttermilk; it’s a great trick!)
In a large mixing bowl, mix together the cornmeal, flour, baking powder, salt, sugar, and cinnamon. Make a well in the center of the cornmeal mixture and add the almond milk, oil, and vanilla. Mix together until no large lumps remain and it’s relatively smooth. Spray the waffle iron lightly with your Misto or with cooking spray and add an appropriate amount of batter. (Waffle irons vary in size, so check your iron’s directions!)
Close the lid and cook until done (again, check your iron’s directions; with our waffle iron, it takes about 3 minutes to cook these).
Yield will vary depending on the size of your waffle iron; with ours, it makes 10.
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