vegan cornmeal and cranberry waffles


Have you ever seen something and thought something like, "Wow, that's a seriously good idea." That's pretty much how I felt the first time I saw Thug Kitchen. They have kickass vegan recipes for every occasion, nothing is too complicated, no hard-to-find ingredients and it's no-joke laugh-out-loud funny. I've had food blogs made me laugh before (I'm looking at you, Deb Perelman), but never like this.

So of course, like good ideas go, they often get recognized by more than one person which is why the crew behind Thug Kitchen came out with a cookbook this past October. And since cute Colin was recently gifted it for a certain occasion, I have of course thumbed through and already found myself deep in food-planning mode, ear-marking pages and getting ready for dinners and lunches to come.

But of course, first you have to start with breakfast. Right? Aptly named the most important meal of the day, I would also like to give it a vote as also the best. All the right foods are served at breakfast: pancakes, hearty hot cereals, smoothies, scrambles. And of course, waffles. Life changes for the better when there are waffles involved. Everything looks a little brighter and seems a little more possible.

And even though we're no stranger to vegan waffles in this household, something about adding cornmeal to the mix left me instantly intrigued. Cornbread? As a waffle?

For this recipe, you'll need:

1 cup almond milk, or any non-dairy milk of choice
1/2 teaspoon apple cider vinegar
3/4 cup organic cornmeal
1/2 cup whole wheat flour
1 tablespoon brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon grape seed oil

Began by plugging in your waffle iron so that it's nice and hot by the time your batter is ready to go.

In a small bowl, whisk together your almond milk and apple cider vinegar until frothy. Set aside. In a large bowl, whisk together your cornmeal, flour, brown sugar, baking powder, salt and cinnamon. Make a small well in the center of your dry ingredients and add your milk-vinegar mixture as well as your tablespoon of oil (if you don't have grape seed, coconut or a basic vegetable oil will do). Fold together until just combined.

Using your cooking spray of choice, spray your heated waffle plates until well-coated and cook according to your waffle maker's instructions. Ours is a small Belgium waffle iron, so we got 3 waffles from this mix, one significantly larger than the others.

Holy moly, were these good. And if I were going to go in the true Thug Kitchen way, I'd say, this is the best fucking breakfast I've had in a long time. Hearty but not heavy, perfect with a little leftover cranberry-orange jam (2 cups fresh cranberries, juice + zest of one organic orange, 1/4 cup brown sugar, simmer for about thirty minutes or until shiny and sweet).

Next up, these bad boys.