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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Eggless Sandwich Spread


Eggless Sandwich Spread
Vegan Egg Salad

INGREDIENTS:
      • 14 oz/400 g firm tofu, pressed
      • 3 minced scallions/ or chives
      • 1 medium carrot, peeled and grated
      • 1/4 cup hemp seeds
      • 3/4 cup vegetarian mayonnaise
      • 1 cup alfalfa sprouts
      • 6 pita rounds or buns, bread, etc. of preference
METHOD:

  1. Using a sharp knife, slice 3 or 4 levels of the tofu block, and then slice small cubes through the 3or 4 levels. Put into a bowl large enough to accommodate all ingredients.
  2. Add chives (or onions), grated carrot, hemp seeds, and mayo.
  3. Season as you prefer. You can also just let the mayo and the chives carry the flavor.
  4. Chill in a bowl with a lid.
  5. Add alfalfa sprouts to your pita, wrap, sandwich bread, bun, etc.and then cover with the spread to serve.
  6. Enjoy!

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