Leftover mashed potatoes happen?! Yes, yes they do. Using my stand mixer to whip the boiled red potatoes made short work of the mashercizing process.
Like last post, this post also contains two variations on the same recipe.
My grandparents helped TC and me get a nice waffle iron, “one that flips,” as TC specified.
Previous waffle recipes I have made did not turn out well. There were mitigating factors: too much liquid, not enough liquid, the dynamics of small pans, the problems of converting traditional recipes to vegan and gluten-free. Also, the iron I had until I moved West was drenched with a peculiar sadness; it was never truly “mine.”
Nevertheless, waffles, with all their nooks and crannies, hold memories. Ownie Mom made chocolate waffles on various occasions and gave us a bag of “chocolate waffle mix” for when my cousins and I went to the OBX with our grandparents. I remember my grandmother soldiering through making vegan waffles for me when I became vegan (the recipe isn’t even listed here, it was that terrible and goopy of a recipe I pulled from some website). My grandparents also introduced me to the concept of ice cream and waffles. When I visited my bro Jamz in Arlington in March 2011, we made “tofu and waffles.” After I became gluten-free in May 2011, I often bought Nature’s Path gluten-free waffles with the Whole Foods coupons during the summer of 2011. It was then I discovered the “waffle grilled cheeze” breakfast sammich with two waffles and Daiya in the middle.
And if you’re not a believer, is it really my job to make you one?
Tomato Stone Fruit Crisp
Inspired by Farm to Jar
Modified from Oh She Glows
1 1/2 pounds heirloom tomatoes, diced
4 large peaches, half dozen plums, or 3 cups of cherries, diced (or in the case of the cherries, pop out the pits)
2 tablespoons tapioca or rice starch
2 tablespoons-1/2 cup sweetener (coconut sugar, maple syrup, honey, organic sugar)
1 tablespoon ground cinnamon
1/2 cup almond meal
1/2 cup coconut flour
1 cup GF quick oats
1/2 cup shredded coconut
1 cup sliced almonds
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
dash sea salt
2 tablespoons coconut oil, solid
2 tablespoons liquid sweetener (maple, agave, honey)
Preheat the oven to 375 degrees Fahrenheit. Grease a deep 8-inch square baking dish and set aside.
In a large bowl, toss the fruit, tapioca, sweetener, and cinnamon until well-combined. Transfer fruit mixture to baking dish. In the same bowl, whisk together the dry topping ingredients. Then with a pastry blender, mush in the coconut oil and drizzle in the agave. Keep mixing until small clumps form. Crumble the topping over the fruit. Bake for 15-20 minutes, check on it, and tent the dish with foil if the topping starts to brown before the fruit is bubbly. Bake for another 10 minutes (30 minutes total) or until the fruit is bubbly and the topping is browned. Remove from the oven and cool for 5 minutes before serving.
This would be excellent brunch dessert. The juicy fruit and (duh) sweet sweetener mitigates some of the acidity of the tomatoes while sticking to its plant-food-heavy roots. I had endless fun with the double entendres in this recipe.