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
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Recipe for Beet-Barley Borsch


Beet-Barley Borsch (with perogy and cashew sour cream)

SOAK: 1 C. Barley groats, approximately 4 hours
IN SOUP POT:
  • 3 Qts. Water
  • 1 C. pre-soaked Barley
  • 2 medium Beets, coarse-grated
  • 1/2 medium head of Cabbage, chopped fine
BRING TO BOIL.  Then TURN DOWN HEAT to SIMMER 30 minutes.
  • 1/2 C. Onion Flakes
  • 2 Vegetable Bouillon Cubes
  • OPTIONAL: Add 1 or 2 C. crushed Tomatoes
SERVE with a dollop of Cashew Sour Cream Recipe by whirling up the following in your blender:

CASHEW SOUR CREAM:
*1 C. Water
*1 C. raw Cashews
*1 T. Lemon juice
*1/2 tsp. Celtic Sea Salt
*1 T. Coconut Oil, melted over hot water

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