Friday, June 12, 2009
Sleepy Rachael came to my house for breakfast before school today. We had peanut butter waffles from Vegan Brunch, a new book full of recipes for vegan pancakes and crabcakes and omelets and waffles.... Everything I've cooked from it so far has been good, and these waffle were no exception. I made the full recipe, enough for four people, because I'm going to freeze the extra to take in upcoming work lunches, to toast and eat with Tozy's Tofu Pâté. I'm about to work a million days in a row, so need to have lots of lunches ready in advance!
You probably already have a good way of fixing strawberries, but it took me a while to come up with my preferred method so I'll show it to you:
1 lb strawberries
1t rose or orange blossom water (optional)
Cut the tops off of and the cores out of your strawberries. Pick out about a third of the least nice ones (too big, too ripe, too under-ripe), cut them into quarters, and mash them with the sugar till you have a nice sauce. I use a miniature potato masher for this, but you could use a full-size one or a fork. Slice the rest of the strawberries into the mush, stir them around, and let them macerate for a while. If you're feeling exotic, and not feeding Rachael, you can add the optional flowery water. This sauce is good for strawberry shortcake or layering with tapioca pudding for parfaits as well as for putting on your waffles.