Vegan Carob Waffles

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The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD

Zucchini Sausage Patties (Vegan)





Zucchini Sausage and Tofu Scramble
COMBINE in Bowl or Food Processor:
2 C. Cooked Short-Grain Brown Rice
2 C. Whole Wheat Bread Crumbs (or Rolled Oats)
1 C. organic Firm Tofu, mashed
2 T. Lemon Juice
1 T. Nutritional Yeast
2 Large Zucchini, shredded
½ tsp. Marjoram
1 tsp. Basil
½ tsp. Salt
1 T. Mrs. Dash Original OR Pepper to taste (cayenne, black, chipotle, your choice)
Let stand and cool.
FORM into finger-sized sausages. If too wet, add some fine bread crumbs so the sausages hold together, but not so dry that they crumble apart
PLACE on well-greased cookie sheets
BAKE at 450 F on Upper rack for 15 to 20 minutes.
SERVE alongside Tofu Scramble, if desired. Recipe by Wyona Hertwig

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