Vegan Carob Waffles

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The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD
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Curried Lentil Dip or Spread (gluten-free, egg-free, dairy-free)






IN MEDIUM POT, Bring to a boil:
*1 C. Red Lentils in
*2 1/2 C. Filtered Water
Turn it down to Low when it has boiled and simmer for about 20 minutes.

IN A SKILLET, SAUTE TOGETHER (for about 5 minutes):
*1 T. Coconut Oil
*1 C. diced Onions
*1 1/2 C. diced Apple (peeled and cored)
*3 Garlic Cloves, grated or minced
*dash of Celtic Sea Salt

ADD to the above:
*1/2 C. Raisins
*1 tsp. Curry Powder
and continue to cook for another 20 minutes on LOW.

ADD all of the above to a Food Processor and process with:
*1/4 C. Coconut Milk
*2 T. Fresh-squeezed Lemon Juice
*1/2 tsp. Celtic Sea Salt (or to taste)

This is a delicious high protein, low fat vegan dip that will disappear almost as soon as you set it on the table at a Potluck.  Dip with multi-grain pita (or GF), fresh crudite (raw veggies), pineapple spears, mango chunks, ??

Adapted from the recipe for Curried Lentil Dip in the Moosewood Restaurant New Classics: 350 Recipes

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