| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Veg-cook, Sept. | 3 | Servings |
INGREDIENTS
| 1 | tb | Active dry yeast |
| 1 | c | Freshly squeezed orange |
| Juice, warmed (about 120 | ||
| Degrees) | ||
| 1/2 | c | Lowfat soy milk, at room |
| Temperature | ||
| 1 | tb | Oil |
| 1 | ts | Vanilla extract |
| 1/8 | ts | Orange oil or 1 Tablespoon |
| Grated orange rind | ||
| 1/2 | ts | Salt |
| 2 1/4 | c | Whole wheat pastry flour |
| 1 | ts | Baking powder |
INSTRUCTIONS
This batter burns easily; so set your waffle iron on a low setting. If your waffle iron doesn't have a tempera-ture setting, peek to see if the waffles are done when the waffle maker opens easily. Orange oil, made from the natural oils in orange rind, can be found at gourmet stores. One mail order source is the King Arthur Flour Baker's Catalogue at (800) 827-6836. Dissolve yeast in warm orange juice and let sit for 10 minutes. Add remaining ingredients and stir well for several minutes. Let batter rest, covered, in a warm spot for 30 minutes. Heat waffle iron, pour in the appropriate amount of batter for your specific model, and spread to the edges of the waffle iron. Close and cook until gently browned. Total Calories Per Serving: 409 Fat: 7 grams This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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