About 15 minutes from our house is a charming little shop called Shoppe of Shalom. It is owned and run, interestingly enough, by relatives of some friends I had during my time in Idaho as a child. What a small world.
Anyway, it has been my dream for many years to own a Very Large Stainless Steel Popcorn Bowl. I have memories of visiting friends during my childhood who had such bowls and watching my friends’ mothers deftly tossing popcorn in these bowls to coat them with the butter and toppings, and I wanted to be such a skilled popcorn genius as this myself. (I love popcorn. I love it best with olive oil, salt, and onion powder.)
The cat was fascinated by his reflection, and my daughter found it to be a wonderful depository for her inflatable beach ball. I didn’t get too many chances to actually use it for popcorn, however, because we didn’t often have popcorn when we had ravenous hordes at our house. It’s even been used as a camping bathtub for my daughter during the summertime.
Then we moved from our deliciously spacious townhouse to this 29-foot travel trailer, as I’ve previously discussed, and I find that in my limited space I’ve actually used the bowl more often than I did in my big kitchen. I’ve mixed granola in it, and filled it with snow during a snowstorm-caused power outage to melt for water, and made quadruple-batches of bread in it.
Or quadruple-batches of waffles.
Here’s the thing. I love waffles, but they’re so time-consuming for the results you get out of them. (Maybe I’m just too impatient.) So I find I’d rather dedicate an entire afternoon to cooking waffles one at a time for 5 minutes each and then putting them in the freezer so that we can get 8 times the breakfasts (or suppers) out of the effort. The Very Large Stainless Steel Popcorn Bowl is perfect for doing gigantic batches of waffles.
This was one of my first successful vegan adaptations, from some recipe I found somewhere. It’s a basic waffle – yummy, healthy, light, and fluffy. You’d never guess it has no eggs. A single recipe makes about 6 ten-inch waffles.
Egg replacer equivalent to 4 eggs (if doing flax eggs, this will be 12 T water+4 T ground flaxseed)
2 c rice or other non-dairy milk
1 1/2 c water
1 c olive or other veggie oil (you can substitute 1 c pumpkin puree for the oil or replace half the oil with applesauce if you want a lower-fat waffle)
2 c white flour
2 c whole wheat flour
2 tbsp plus 2 tsp baking powder
2 T brown sugar or liquid sweetener
1 tsp salt
Get your waffle iron heating.
Beat egg replacer on high speed for 2-5 minutes until fluffy (this is only if using Ener-G, and it’s optional, really. The flax eggs work fine without beating them first.)
Add remaining ingredients and blend just until smooth.
Pour approximately 1 cup of batter onto the waffle iron and let it cook 4-5 minutes. You can eat them hot off the pan, keep them warm in the oven until the batch is done, or let them cool on racks for freezing.
We top it with fresh hot applesauce, or cornstarch-thickened fruit sauce, peanut butter, and sometimes nothing at all.