Tag Archives: Coffee

Turkish Coffee and Gingerbread Waffles

19 Jan

I broke out my new waffle maker last Sunday to make my inaugural batch of waffles.  To go with them, I made some Turkish coffee.  At a dinner party I ended up with a cup full of Turkish coffee to make at home.  I’m not sure if I made it correctly, but I gave it a shot.  It tasted pretty good, so I think I did ok!  First, the coffee.

I used 1 T of the coffee for each cup of water, so 2 T of coffee and 2 cups of water.  I heated the coffee/water mixture over low heat, eventually bringing to a gentle boil.  Once it comes to a boil, turn off the heat and serve the coffee.  The sediment will collect at the bottom of the pan.

Now, for the waffles.  I used a recipe from Vegan Brunch for Gingerbread Waffles.  Here it is:


2 cups milk (I used soy milk, but you can use any milk here-dairy or not)

1 tsp apple cider vinegar

3 T canola oil

1/4 cup molasses

1/2 cup brown sugar

1 tsp vanilla extract

3 T grated fresh ginger

2 1/4 cup all-purpose flour (I used white whole wheat flour, which worked beautifully)

1/2 tsp salt

2 tsp baking powder

1 1/2 tsp cinnamon

1/4 tsp ground cloves

Cooking spray

Preheat your waffle iron.  In a large bowl use a fork (I used a whisk) to vigorously mix together milk, vinegar, oil, molasses, brown sugar, and vanilla.  Mix until the molasses is mostly dissolved.  Mix in the ginger.

Add remaining dry ingredients and mix together until smooth.  Spray waffle iron with cooking spray and cook waffles according to manufacturer’s directions.  (My directions said to cook waffles until the light turns green…which mostly worked but sometimes they weren’t completely done, as evidenced by the fact they were sticking to the iron.)

I made waffles with about 1/2 cup of batter per waffle.  I found that the batter seemed a little thick, so I added some additional water until it seemed thin enough to spread around the waffle iron with a spatula.

The recipe says it will make four six-inch waffles, but I ended up with eight or nine.  They’re so tasty!  I ate them drizzled with some honey.


Cappuccino: No espresso machine necessary!

14 Nov

This morning I had a lovely breakfast before heading out to the Sunset Valley Farmer’s Market.  My customary coffee turned into a cappuccino, and I had a lovely fruit/yogurt parfait using some of the granola I made a few weeks back.

It turns out that all you need to make a cappuccino complete with frothy goodness is a blender!  I got this great idea from my newest cookbook, The Urban Vegan by Dynise Balcavage.  I typically make my coffee in an Italian espresso pot, or caffettiera.  However, make your coffee with whatever contraption you wish.

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While my coffee was brewing, I put about 3/4 cup of soy milk (you can use milk of any type for this purpose) in a glass liquid measuring cup and microwaved it for about 1.5 minutes.

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Get out your blender.  Put the hot milk in the blender, and whirl for about 20 seconds or so.  The blender gets enough air into the milk to produce froth.

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Check out my lovely holiday mug.  It’s a little crazy looking, but comes in handy for a cappuccino.

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Mix the coffee and milk in the mug, and sprinkle with cinnamon.

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To top off my cappuccino triumph, I made a breakfast parfait with a sliced organic Gala apple, organic whole milk yogurt from Straus Family Creamery, the very last of the granola I featured on the blog about a month ago, some dried cherries, a few chopped walnuts, and some honey.  Yum!  Great way to start a Saturday.

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I think this set me up for a great farmer’s market experience.  I ended up with giant sweet potatoes, a large bunch of beautiful arugula, persimmons, a green bell pepper, and a bag of tangerines.  Yum!!  I’ll take some pictures of my loot and post them later.