Green Fed

When my husband asked me what I wanted  for Mother’s Day dinner, I thought of these waffles.  We had them on Easter, and I’ve been thinking of them since.  Such a delectable treat!

Chocolate Chip Brownie Waffles (from Veganomicon)

2 cups all-purpose flour (I use 1 1/2 cups whole wheat)

2/3 cup unsweetened cocoa powder

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 3/4 cup soy milk (I use Almond Milk)

1/4 cup water

1/2 cup vanilla or plain soy yogurt

1/3 cup canola oil (I use either Grapeseed Oil or Applesauce)

2/3 cup sugar (can substitute with Agave or Honey)

1 1/2 tsp vanilla extract

1 cup vegan semisweet chocolate chips, chopped coarsely

2/3 cup chopped pecans, chopped coarsely (can use walnuts too)

Preheat your waffle iron.  Have a heat-proof spatula on hand to help remove the hot waffles when ready.

Sift together the dry ingredients in a large bowl.  Form a well in the center of the sifted ingredients.  In a separate bowl, whisk together the wet ingredients.  Pour the wet ingredients in the well of the dry ingredients.  Use a wire whisk to combine all ingredients.  Just before everything is incorporated, fold in the chocolate chips and nuts.  Combine until the ingredients are just moistened, do not overmix!

When the waffle iron is heated, spray with cooking spray.  Bake according to waffle iron directions.  The waffles should be slightly browned.  Use a spatula to carefully lift the waffles onto a cutting board.  Serve immediately.

Serve with fresh berries or any other topping you might like.  We cheated today (since it was Mother’s Day and all), and used some whipped cream.  If could have found some spray soy cream, I would have bought that.  But I didn’t, so full fat cream it was!  A little indulging never hurt anyone, right?