| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Veg-cook, Sept. |
3 |
Servings |
INGREDIENTS
| 1 |
c |
Sourdough Starter (see |
|
|
Previous |
|
|
Recipe) |
| 1 |
c |
Lowfat soy milk |
| 1 1/2 |
c |
Whole wheat flour |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
This recipe can be used for either sweet or savory waffles. For a delicious
breakfast or dessert waffle, add either 1 cup fresh or frozen blueberries
or 1 cup peeled, diced peaches, slightly crushed.
You do have to prepare part of this recipe the night before for the starter
to work.
Mix sourdough starter, soy milk, and 1/2 cup of the whole wheat flour.
Cover and let stand at room temperature for 12-24 hours. When ready to
cook, add the remaining 1 cup whole wheat flour, baking soda, baking
powder, and salt. 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: 302 Fat: 2 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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