Maple-Nut Pie Wafflewich Recipe
2 tablespoons (30 ml) water
2 tablespoons (28 g) non-dairy butter
1/3 cup (73 g) packed light brown sugar
2 teaspoons ground cinnamon
Pinch of ﬁne sea salt
1 cup (100 g) pecan or (120 g) walnut pieces
½ teaspoon pure vanilla extract
1 cup (235 ml) soymilk
1 tablespoon (15 ml) apple cider vinegar or fresh lemon juice
3 tablespoons (45 ml) canola oil
¼ cup (55 g) packed light brown sugar
2 teaspoons maple extract
½ teaspoon ﬁne sea salt
1½ cups (180 g) whole wheat pastry ﬂour
1 teaspoon baking powder
½ teaspoon baking soda
non-stick cooking spray
1TO MAKE THE FILLING: Combine the water, butter, sugar, cinnamon, and salt in a small saucepan. Cook over medium-high heat for about 1 minute, stirring constantly, until the butter is melted.
2Remove from the heat, add the pecans, and stir for about 1 minute (the mixture will continue cooking from the residual heat). Add the vanilla, stir to combine, and set aside until ready to use. The mixture will thicken a little as it cools.
3TO MAKE THE WAFFLES: Combine the milk and vinegar in a large bowl: the mixture will curdle and become like butter milk. Stir in the oil, sugar, maple extract, and salt. Add the flour, baking powder, and baking soda and stir until smooth, being careful not to overmix.
4Cook the waffles according to the waffle iron instructions using non-stick cooking spray. You should get 2 Belgian-size waffles, or 4 standard-size waffles. (For extra crispness, toast the waffles in a toaster oven before assembling and eating.)
5To serve, break the waffles into quarters. Add 2 tablespoons to 1/4 cup (34 to 68 g) of filling on top of one quarter, then top with another quarter. Serve warm.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hot For Food
Lauren Toyota is hot for food… as long as it’s vegan! She’s cooking up vegan love and bringing the increasingly popular lifestyle to food fans across the globe. Her knack for creating vegan versions of popular comfort foods like mac and cheese, burgers, caesar salad, and even cheesecake is helping to catapult the vegan lifestyle into the mainstream and proving that plant based diets are far from boring. hot for food is part of Kin, the #1 lifestyle network on YouTube. Every Wednesday you can find Lauren sharing gourmet vegan comfort food recipes on the YouTube channel that now boasts over 465,000 subscribers and over 38 million channel views since launching in February of 2015. Her debut cookbook, Vegan Comfort Classics: 101 Recipes To Feed Your Face (Ten Speed Press/Penguin Random House) is available now wherever books are sold! Lauren’s cookbook is officially a best seller! The week of release it was the #1 selling cookbook in America according to Nielsen BookScan, ranked in the Top 100 overall books on Amazon.com, and ranked #4 on the Globe and Mail Best Sellers List in Canada (it also ranked twice more at #3 the weeks following). The debut cookbook was voted best cookbook in the 2018 Veggie Awards (VegNews Magazine), was a 2019 Gourmand Cookbook Awards National Winner, made the New York Times’s Summer Reading List, shortlisted for the 2019 Taste Canada Awards in Health and Special Diets, was an Amazon Best of the Month pick and it continues to be an Amazon bestseller. Lauren Toyota’s second cookbook hot for food all day (Ten Speed Press/Penguin Random House) is set for release on March 16, 2021. hot for food has been featured on many television shows to spread the vegan message across Canada and the US appearing on programs like Hallmark Channel’s Home & Family, Pickler & Ben, The Marilyn Denis Show, CTV’s The Social, CityLine, Breakfast Television, CTV Morning Live (Ottawa and Vancouver), Global National News Hour, Global TV’s Morning Show (Calgary and Toronto), and CHCH Hamilton’s Morning Live. Recently Lauren Toyota was named Canada’s Top Vegan Influencer gracing the cover of IMPACT Magazine, she also represented Toronto vegan’s on the cover of Now Magazine, and was the cover girl for Chatelaine‘s issue featuring women changing the way you eat! hot for food was also invited by Gene Baur (the President of Farm Sanctuary and a global animal activist) to contribute an original recipe to his new book Living The Farm Sanctuary Life. The book is available now and also features recipes from famous vegans like Emily Deschanel, Chloe Coscarelli, and Moby. You can order your copy here. The history of hot for food is short and sweet. It launched as a blog in February 2014 and earned over 10,000 visitors within the first week! hot for food was featured in Laika Magazine, Women’s Health Magazine, BuzzFeed, Huffington Post, Thrive, V-lish.com and contributed editorial for Clean Eating Magazine, FoodNetwork.ca, and Raw Food Magazine. At this time Lauren was with John Diemer and the two started to experiment with creating recipe videos, deciding to expand hot for food into a YouTube channel which gained over 100,000 subscribers within the first year. hot for food’s growth and success wouldn’t be what it is today had these two not joined forces and created something so special, but the duo are no longer in a relationship. Prior to launching hot for food and dreaming of running a vegan empire, Lauren Toyota was a MuchMusic VJ and nationally recognized TV host and producer for nearly 10 years. Visit her website for more info. You can also find her vlogging what she eats in a day, her travels, and sharing more personal aspects of her life on her other YouTube channel, Lauren In Real Life