While in New Orleans my friend told me about the first annual Global Vegan Waffle Party happening all across the universe on May 30th (also on facebook). I decided I would organize a Northampton version once I got home and signed up to do so. With the chaos of moving and re-establishing myself here I soon forgot all about it. A few days ago my friend Andee Grrrr invited me over to make waffles for breakfast that Sunday, which just so happened to be May 30th. I woke the morning after she invited me remembering the waffle party and recognizing the synchronicity of it all. I decided I would photograph and blog about the occurrence and that would be a good contribution. I would like to credit to the wonderful ms. Grrrr who inspired the whole affair, and who taught me all about smlove.

Andee with her best friend Pippi

Smlove is a decadent chocolate pie recipe that is featured in Isa Chandra Moskowits’ Veganomicon: The Ultimate Vegan Cookbook. It features caramel peanut butter, maple candied pecans, and chocolate drizzle layered over a chocolate pie filling in a graham cracker crust. Andee had experienced the smlove pie before. She has a friend who once tried to eat the whole thing on a dare. Poor dear. Because of her smlove had achieved legendary status in our conversations so I suggested we make smlove waffles. Ms. Grrrr was thrilled by the idea, and so on the appointed date I paid her an early Sunday visit.

Andee came up with the recipe modifications. Instead of the chocolate pie filling and graham crust we made the chocolate waffle recipe from Isa’s Vegan Brunch cookbook. We altered the recipe slightly, replacing the beer it called for with more almond milk. We also made candied almonds instead of pecans. Other than that we pretty much stuck to the recipe, and in the end enjoyed some delicious dessert waffles. I share the recipe here with you in my first-ever food blog.

MAKING SMLOVE

Maple candy almonds in the frying pan

Step 1: Maple Candy Almonds (by Isa Chandra Moskowitz)

1 cup almonds
2 teaspoons canola oil
1/8 teaspoon salt
2 tablespoons maple syrup

Have ready a large plate, preferably covered in parchment paper. Preheat a heavy bottomed frying pan over medium heat. Add the pecans and stir them very frequently for 3 minutes, until they start to brown. Stir constantly for 2 more minutes, until they are a few shades darker and relatively uniformly toasted. (If a few don’t look toasted don’t worry about it. That’s better than having them burn.) Add the oil and salt and stir for another minute. Add the maple syrup and stir constantly for about a minute. The maple syrup should get bubbly and dry.  Use a spatula to transfer the pecans to the plate and spread them out as much as you can, it’s best if they aren’t touching. Place in the fridge until ready to use.

heaven dripping from a spoon

Step 2: Caramel Peanut Butter (by Isa Chandra Moskowitz)

1/3 cup natural peanut butter, smooth or chunky, at room temperature
3 tablespoons pure maple syrup
2 tablespoons brown rice syrup

Stir all the ingredients together in a small sauce pan. Gently heat everything over low heat, stirring constantly with a fork, just until smooth and heated through. It should fall from your fork in ribbons. If it seems stiff, turn the heat off immediately and add a little extra brown rice syrup, until it’s fluid again. This happens because different peanut butters have different amounts of moisture.

chocolate drizzling

Step 3: Chocolate Drizzle (by Isa Chandra Moskowitz)
4 oz bittersweet chocolate, chopped (or 1/4 cup chocolate chips)
1/4 cup soy or rice milk

In a small sauce pan, heat the soy milk to boil. Once boiling, add the chocolate and lower heat. Use a fork to stir it until compeletely combined. Turn the heat off and let cool for 5 minutes, stirring occasionally. You will probably have to reheat this a little when you get to topping the waffles.

Chocolate waffle batter dry mix…

Step 4: Chocolate Waffles (based on a recipe in Vegan Brunch by Isa Chandra Moskowitz)
Makes 6 six-inch round waffles or 8 four-inch square waffles.

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1-3/4 cup almond milk
1/4 cup canola oil
1 teaspoon pure vanilla extract
cooking spray

Preheat your waffle iron. Sift flour, cocoa powder, baking powder, salt, and sugar into a large mixing bowl. Make a well in the center of and add almond milk, oil and vanilla extract. Mix together until combined. Spray the waffle iron with cooking spray and cook waffles according to manufacturer’s directions, usually until steam is done coming out.

waffle assembly

Step 5: Waffle Assembly

Place waffles on a plate. Pour the peanut butter over the center of them, leaving an inch or two at the edges because it spreads. Get your almonds and place them on top of the caramel, pressing them in firmly. You can either drizzle the chocolate over the waffles with a spoon, or put it in a pastry bag fitted with a wide writing tip and drizzle it that way, in stripes. Top with some good vegan whipped cream!

don't forget the rice whip!

Andee enjoys a belly full of smlovey bliss

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