Emma requested waffles for breakast yesterday and, while they sort of are a hassle to make, I had to admit that they sounded really good.  I usually use one of the recipes from The Joy of Vegan Baking, but I was in the mood for something different yesterday. So, I veganized a recipe from How To Cook Everything Vegetarian, another of my favorite cookbooks.

Waffles

(veganized from How To Cook Everything Vegetarian by Mark Bittman)

1 cup all-purpose flour

1 cup whole wheat pastry flour (or more all-purpose)

1/2 tsp salt

2 TB sugar

2 tsp baking powder

3 tsp Ener-G Egg Replacer

4 TB water

1 1/2 cups soy milk

4 TB Earth Balance, melted

1/2 tsp vanilla

In a large bowl, combine the flour, salt, sugar, and baking powder.  In a separate bowl, whisk together the egg replacer and water until frothy.  Stir in the milk, Earth Balance and vanilla.  Add wet mixture to dry and combine thoroughly.  Bake on a hot waffle iron and enjoy!

NOTE:  I have this waffle iron and this recipe only yielded 3 waffles.