Happy 2014, everyone! Instead of black-eyed peas, we started the new year with whole wheat waffles, a recipe from “Vegan Cooking for Carnivores” by Roberto Martin. Don’t worry, you don’t even have to ask—they are sooo freaking good. Highly recommend. I also recommend buying the cookbook if you’re curious about a vegan diet—Roberto is excellent at making a plant-based diet palatable to those who prefer the meatier side of food.

Ingredients

• 1 cup organic whole wheat flour
• 1 cup organic, unbleached, all-purpose flour
• 1 tablespoon, plus 1 teaspoon, baking powder
• 1 tablespoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 cups nondairy milk (almond, soy or rice. I used Trader Joe’s Organic Unsweetened Soy Milk.)
• 1/4 cup water
• 1 cup organic applesauce
• 5.5 tablespoons vegan butter, melted (I used Earth Balance Natural Buttery Spread, Original.)
• Nonstick cooking spray
• Maple syrup

Step 1: In a medium bowl, combine the flours, baking powder, cinnamon and salt.

Step 2: Stir in the milk, water, applesauce and melted butter until well incorporated.

Step 3: Let the batter rest for about 5 minutes while you preheat the waffle iron.

Step 4: Spray the preheated waffle iron with nonstick spray and cook the waffles according to the manufacturer’s instructions. Serve with maple syrup.

*Makes 8 medium waffles.