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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Tunah Spread

 

Tunah Spread

This is a very simple spread, a veganized version of tuna spread that can be used on sandwiches, wraps, in pitas, as a salad base, as a filling for buns, and as a snack spread on rice cakes. 

The "secret" flavoring is a small amount of kelp or dulse or nori granules. **If you are on blood thinners or other medicines that your health person told you to limit your salt/sodium, please ask about the kelp in this recipe! This warning was on the package of kelp I used. Also, it is a good idea to ask the person in the Health Store where you buy the granulated sea vegetable if that is the best quality that they have in stock. Very cheap sea vegetable granules are more apt to be contaminated by impurities (such as sewage sludge!). But fortunately, there are very high quality organic, clean sea vegetable granules available as well. 

INGREDIENTS:

  • 1  14-oz. can of chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup (or less) low fat vegan mayonaise
  • 2 green onions, snipped, or about the same amount of snipped chives
  • 1 stalk celery, finely chopped
  • 1/2- 1 teaspoon kelp, dulse or nori granules. See **Note above.
  • Bread, buns, pitas, flatbread, rice cakes, wraps as preferred.
METHOD:
  1. I have recently begun removing the outer membrane (cooked) of the chickpea. You do not need to do this to enjoy the spread, but some prefer the texture. Mash the chickpeas in a bowl with a potato masher, or you could use a smaller food processor and blitz it a few times to break it down.
  2. Mix in the other ingredients and let marinate in a covered bowl in the fridge for a couple hours until overnight.
  3. Spread on bead, etc., and use immediately after that, or wrap up for lunches and continue to store in fridge.
Find this and other delicious, healthy vegan (plant-based) spreads and fillings for sandwiches HERE.

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