Doesn’t everyone love brunch? And potlucks? And even better…..POTLUCK BRUNCHES?!!! That’s just what I got to enjoy on June 1st in Waterloo, along with 13 other hungry people (and an adorable infant). What a feast!
Here’s what everyone brought:
Breakfast Carrot CakeTempeh-veggie salad pitasCornmeal blueberry muffinsDaiya cheese biscuits
Parfaits with granola, soy and coconut yogurt and fresh berries
Chive Blossom Hummus with fresh veggies
Earl Grey Tea cookies – this was my first time making these cookies and they turned out beautifully, like a shortbread cookie with the lovely distinct flavour of bergamot from the Earl Grey tea leaves. The recipe came from Cèst La Vegan here. They were a big hit and I’ll definitely be making them again!
Tofu Scramble – an old stand-by of mine, always well-received at potlucks. Click here for the recipe. I topped it with fresh chives, sage, oregano and basil from my garden.
Mini Belgian Waffles with Maple Cream Cheese Spread and fresh strawberries – Aren’t they cute? See below for the recipe.
Have I told you yet how much I love my Belgian waffle maker?! I love it. We often make big batches of waffles to freeze extra for toaster waffles. Never buying frozen waffles from the store again!
Beyond stuffing our faces, the potluck was a lovely time to connect with other vegans and vegetarians and make new friends. Thanks to MeShell and JC who drove all the way from Toronto. Congrats to Greg who won the door prize!
It was so much fun I can’t wait to do it again. Want to join me for the next one? Like my facebook page to stay in touch and I’ll post the invite to the next potluck there. See you next time!
This recipe makes a denser, healthier version of traditional Belgian Waffles. They are low in fat and sweetened only with coconut sugar. I love coconut sugar for its delicious caramel flavour and low glycemic index; it also contains some minerals like potassium, making it super swap for white sugar. (The only problem with coconut sugar is the price. It’s about five times the price of white sugar.) The flaked coconut adds to the texture and I adore the taste, but if you’re not a big coconut fan you can omit and the recipe works great too.
3 cups flour (I use half whole wheat pastry and half all-purpose flour)
1/3 cup coconut sugar (or white sugar if you prefer)
1 tsp baking powder
1 tsp cinnamon
¼ tsp sea salt
2 ½ cups soy milk, or you can use 1 ¼ cups canned coconut milk plus 1 ¼ cup water
1 tsp lemon juice or vinegar (I keep with the coconut theme and use coconut vinegar)
1 tbsp ground flax
2 tbsp melted coconut oil
1/3 cup cup shredded unsweetened coconut (or omit for plain buttermilk waffles)
Measure out the soy milk and add in the lemon juice or vinegar plus ground flax, stir and let sit for about five minutes to make a buttermilk.
Add the flour, coconut sugar, baking powder, cinnamon and salt in a large bowl and mix well. Melt the coconut oil, then add to the buttermilk and stir. Add the wet ingredients to the dry ingredients, then the shredded coconut, stirring gently until just combined. Don’t stir vigorously or over-combine or you’ll get tough, chewy waffles (this is a good tip for making any kind of gluten-based breads or muffins). Let the batter sit for about five minutes to let the gluten relax.
Pour the batter into your hot waffle iron following your machine’s directions. I set my Cuisinart waffle iron to 3.5 and the waffles are ready in about 6 minutes. Repeat for the rest of the dough. Depending on the size of your waffle iron, this recipe will yield approximately 6 large or 8 medium waffles.
To make miniature Belgian waffles with Cinnamon Maple Cream Cheese Spread and fresh berries like I did for the potluck: cut each waffle into four pieces. Spread with a dollop of cream cheese spread (recipe isn’t mine, but you can find it here by Keepin’ It Kind) and top with a slice of fresh strawberry. Enjoy!