Monday, August 22, 2011
These waffles offer all the pleasure of a cinnamon roll, without the hassle of yeast dough. I ate them plain because there's only so much sugar I can handle in the morning, but I dare you to drizzle some powdered-sugar icing on top.
3/4 c raisins
3 c flour
2 T baking powder
2 T arrowroot
1 t salt
3 c + 2 T almond milk
1 T vanilla
2 t apple cider vinegar
1/2 c (packed) brown sugar
1/2 c (1 stick) margarine, melted
2 1/2 t cinnamon
1. In a bowl or measuring cup, soak raisins in nearly-boiling water while preparing the remaining ingredients.
2. Whisk together flour, baking powder, arrowroot, and salt.
3. In a separate bowl, combine almond milk, vanilla, and cider vinegar.
4. In yet another bowl, combine brown sugar, margarine, and cinnamon.
5. Whisk almond milk mixture into flour mixture.
6. Drain raisins and stir them into the batter.
7. Add cinnamon mixture and stir just a few times, leaving some swirls of darker and lighter batter.
8. Cook on a well-oiled waffle iron.
Tuesday, August 16, 2011
No recipe for this one, but I thought the picture came out nice. It's a simple salad of Israeli couscous tossed with toasted walnuts, dried cranberries, peaches, edamame, thinly-sliced red onion, and cilantro, with a red wine vinegar & agave nectar dressing.
Wednesday, August 10, 2011
Pasta salad is one of the first things I taught myself to cook when I was a teenager. I still make it pretty much the same way: just cook a box of rotini until al dente, and when it's done immediately rinse it under cold water until it's cool. Toss with whatever veggies, beans, tofu, etc. you have on hand (this is a good way to use up odds and ends). Add 1-1.5 cups of Italian dressing, toss to coat, and refrigerate awhile...this is one of those things that seems to taste better the longer it sits, so it's nice to make a big batch on weekends and pack it for weekday lunches.