our home is located on the top floor of a 4 storied building, sometimes when i'm feeling particularly boughetto i might say that we live in the penthouse. we don't know our neighbors, save for edward who lives on the bottom floor, who is so fabulous and extravagant with his speech i find myself making exaggerated gestures and pronunciations, too, when i run into him in the building foyer. tho we rarely interact with the people below us, we certainly can hear them with the occasional backdoor slamming or pitter patter of their children's feet.
the little nest that we're creating is a mish mash of books, photography set up and have mercy, kitchen toys that have no home in the tiny urban galley kitchen so they spill into the hallway and living room. it's a lovely mix of chaos and order, i know exactly where to find my spoon props but damn if i don't panic when i can't find a whisk, ANY WHISK, to whip up some eggs.
over the holiday weekend we spent our days sleeping in, sitting warm & cozy on the couch watching reruns of housewives of atlanta and miami, a recent horrible guilty pleasure i've picked up, crocheting or reading. in the kitchen a bouquet of citrus, cloves, cinnamon & rosemary simmered on the stove, permeating thru the entire abode with all that is right with autumn, but without the cold and fog and rotting leaves.
not ones to partake in crazy black friday shenanigans we somehow found ourselves at a local hh gregg on small business saturday, looking to replace a very old television i had inherited. the irony was not lost on us! and so sunday morning, we awoke early to "correct" our sleeping pattern for the coming work week and noshed on these waffles, spending the rest of the day lounging in front of our new non-kitchen related toy.
Soaked Butternut Squash Waffles ~ Vegan
adapted from Minimalist Baker
for the soak:
1 1/4 cup organic pastry flour (methinks regular AP or spelt flour would be fine)
scant cup of almond milk
juice of half lemon
1/2 TBL baking powder
1/4 cup + 1 TBL brown sugar
1 tsp cinnamon
1 tsp ginger
1/4 cup butternut squash puree
2 TBL brown rice syrup
1 TBL canola oil
1 flax egg (1 TBL flaxseed meal + 2 1/2 TBL water)
the night before combine flour + almond milk + lemon juice. mix, cover, go to bed.
morning of: preheat waffle iron.
make flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes
meanwhile, in the bowl with the soaked flour, add in the rest of the ingredients (baking powder, brown sugar, cinnamon, ginger, butternut squash puree, brown rice syrup & oil)
when waffle iron is sufficiently hot, spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine’s instructions.
makes about 12 square waffles. serve warm with honey and pat of vegan butter.
note: the brown rice syrup was used because we didn't have molasses handy. it added a slight warm burnt dimension to the waffles, particularly in areas where your waffle iron might be hotter than others...
i should also add that while i did the soaking process, dw is the weekend breakfast maker and he did the rest of the steps for the waffles & made them for us. i was too busy in the living room playing with all the buttons on the remote control.
this is my contribution to the Food Matters Project, a weekly reminder that we are a perishable item and we need to eat accordingly. we draw our inspiration from Mark Bittman's cookbook of the same name. this week was sponsored by Jen of Prairiesummers. if you'd like to join in the fun, invest in the cookbook & check out the schedule for what recipe is hot for the week.