I have been making vegetarian dishes that speak to me. Meaning, they have no mushrooms or what I consider “weird” things that I don’t really want to eat. I am going to slowly start branching out next week. I don’t know if I will ever overcome my disdain of olives (green, black and Kalamata) and limes but I am going to start trying to change my tastes. I have come a long way from eating only Iceberg lettuce and corn as my vegetable choices but, I still have far to go.
I am not saying all our meals are going to be vegetarian or that I won’t be cooking meat again but this is good for us right now. It gives me a focus and a bit of a challenge.
I actually made these waffles and served them as dinner. I debated for a while whether or not I should but then I went with the usual – they have dairy, eggs, …. No worse than pancakes or regular waffles and BONUS they have carrots in them! Yes, I am a 12 year-old at heart.
These are HEARTY waffles. They are thick, dense and heavy. My daughter and I ate about 3/4 of a waffle each and were stuffed. My son ate one and a half. He is a 12 year-old boy. We had enough leftover for 3-4 waffles that we froze for breakfasts later in the week.
My son preferred his with the Cream Cheese icing, my daughter and I preferred them with melted butter and warmed maple syrup. So, try it both ways and see what you prefer.
I did not make these gluten-free for my mostly gluten-free son. I think I can easily change out the flour but I was out and am trying to cut down on expenses this month for back to school time. So, we made sure the rest of the day was completely clean.
Ingredients: (This recipe made 8 Belgian Waffles)
- 1 2/3 cup canola oil
- 1 cup sugar
- 1 cup brown sugar
- 6 eggs
- 3 1/4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 1/2 to 2 cups carrots, finely shredded (about 1 pound of carrots)
- 4 oz. cream cheese
- 2 Tablespoons butter
- 1 1/2 cups powdered sugar
- splash of vanilla
- salt, to taste
- In a large bowl mix together oil, sugar and brown sugar until well mixed.
- Add eggs one at a time and beat well in between adding each egg.
- Add flour and spices to bowl and beat to just mixed.
- Fold in carrots until just mixed.
- Follow your waffle maker guidelines for cooking. Use LOTS of non-stick spray to keep waffles from sticking to pan.
- Keep warm in oven until ready to serve.
Beat all ingredients in a bowl. Add milk, in small amounts, to desired consistency. Drizzle icing over warm waffles and serve.