These spiced Chai Waffles with Cinnamon Apple Topping are the perfect fall brunch meal! Plus, they’re vegan and soy-free.
A few weeks ago, I made some waffles for Corey and I, using the base recipe from Vegan Bowl Attack! It was a pretty solid way to use up the blueberries wrinkling up in my refrigerator. 😉 Then, I posted a picture on social media, asked everyone if they’d be interested in a chai/apple combo, and a got resounding, “YES!”
So, the next weekend I made brunch for a few friends that were in town, to test it out. Unffff. These waffles are GOOD! I made some modifications to the chai waffles from the book, then added this super-easy, extra-tasty apple topping. Of course, you can customize the fruits to those of your liking, maybe persimmons in November and December? Peaches would be great once summer comes back around, too!
Now, the waffle maker I used is a really deep (about 2-inches thick) belgian one, similar to this model. This chai waffle recipe makes 4 of these large waffles, or if you have a more standard-sized waffle maker, it will probably make around 8 waffles. Aside from portions, the size of your waffle maker will also change the cooking time of your waffles. A good tip for you is to keep an eye on the steam – as soon as it is nearly non-existent, your waffles should be good to go.
Pair these chai waffles with a hot chai latte, or strong cup of coffee, and enjoy! OH, and if you’re not subscribed to my newsletter, I strongly recommend it. Two previews of some upcoming posts: White Chocolate Pumpkin Peanut Butter Cups, and Instant Pot Spiced Cake. You DON’T want to miss them!
This post is in partnership with So Delicious, all words and opinions are my own. I don’t feature products that I do not like. Posts like these help me to keep this blog, and more recipes coming your way!
You may have seen the news already, but if you haven’t there’s a new vegan dessert in town! This So Delicious Frozen Mousse is NO JOKE, and I’m here to tell you what I think about it.
To say I’ve been a fan of So Delicious products since I went vegan would be an understatement. I’m a huge fan of ice cream, so theirs was my first exposure to vegan versions and I couldn’t believe how great it was! Ever since, I’ve used and loved many of their products, so I got really excited when they reached out about their NEW So Delicious Frozen Mousse.
I have a friend or two that are pretty deep in the natural foods industry, so I knew that something like this was launching. And before getting into the nitty-gritty of the products, it’s a lot like their CocoWhip, but swirled with ribbons of goodness. Honestly, I think it’s freakin’ genius. I can easily polish off a pint of their Snickerdoodle flavor in one sitting, if I’m not paying attention. So, it’s nice to have an alternative that is less calorie-dense, but still satiates my sweet tooth.
Let’s dive right in, shall we? I got 3 flavors from my local Smith’s, though they should be getting into a variety of stores, right now. Namely, Kroger, Walmart, and others, so just call your local grocer to see if they’ve landed! Anyway, the 3 flavors I got were Peanut Butter Swirl, Lemon Swirl, and Salted Caramel Swirl, yummmm.
To ring in the season, I’ve finally brought a squash recipe to the table! (No pun intended) This Kabocha Squash Feta Salad is booming with flavor and color.
If you haven’t noticed, now that Fall is here and the holidays are pretty much under-way, I’m trying to bring you more recipes! Normally, I aim for one post a week, but now I’m aiming for two a week, or at the very least, two ever other week. I’ve got a few REALLY amazing posts in the queue, but first, let’s make this Kabocha Squash Feta Salad!
If you’ve never had kabocha squash, it’s a Japanese winter squash and is sweeter than butternut squash. You may have eaten it and not even realized, as it’s commonly served as vegetable tempura. Yummmm.. The rind is edible, though you can peel it if you want! I’ve kept it on for this recipe for ease, looks, and flavor.
When you pair the sweet, soft kabocha with savory lentils, peppery arugula, red onion, and vegan feta is a straight up flavor party. THEN you add the easy, herbaceous thyme vinaigrette to tie it all together. Also, this tofu feta recipe is from my first book, Vegan Bowl Attack! though I’ve modified it slightly.
I had originally made this as a side salad for holiday dinners. But, once I ate this kabocha squash feta salad, it became pretty clear that it could easily be an entree. With the lentils and tofu feta it’s high in protein, and with all of the plants, it has filling fiber, as well! If you can’t find kabocha near you, subbing butternut or acorn squash works, too.
So, bring this colorful dish to your holiday gatherings and potlucks as a tasty, beautiful contribution!
