It's waffle night! Time to stock up on breakfast waffles!
The grocery store only had 2 silken tofu but I need 6 so I had to improvise... used a lot more oat milk and yogurt to make up the difference.
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Tonight's cooking experiment escalated from "let's just shred a few veggies in the food processor" to busting out the kitchen stand mixer and waffle iron. I think I salvaged it though, and I also have a new way to use up the random veggies in the fridge at the end of the week.
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waffle night
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Waffle night! Made a batch of waffles to freeze, but somehow I forgot to add the tofu. I kept adding water thinking gosh this is weird that the batter is so thick still. They are ok, but are a bit dense, definitely lacking the fluff that you get with the tofu in them.
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Tonight was waffle night, where I make waffles for the next 6 weekends. I made 1.5x the previous batch because of our travel plans in March. I still think there's a way I can streamline this process further though.
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Just made four weeks of waffles, going into the freezer now. Took almost 2 hours to cook the 8 batches. I should really get a second waffle iron cause it would literally halve the amount of time this takes.
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Tonight was batch cooking night. Just made ~50 high-protein vegan waffles and then vacuum packed them. Five minutes in the air fryer is a nice quick breakfast later!
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Savory Zucchini Waffles
Ingredients
- 2 large zucchini
- 1 cup chickpea flour
- 1 cup all-purpose flour
- 1/2 cup canola oil
- 2 tsp baking powder
- 1 tsp egg replacer
- salt
- 1 cup water
Instructions
Grate the zucchini into a large mixing bowl.
Add all ingredients except water into the bowl and mix until combined. Add the water slowly and mix until the mix reaches a consistency of batter.
Pour 1/2 cup batter into a waffle maker. Cook until the steam stops coming out of the waffle iron, about 10 minutes.
