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Thursday, February 17, 2011

Stand up for Your Rights...and Waffles!

Way to go Madison!  I am so honored to live in this city with so many amazing activists!  In case you've been living under a rock, Governor Scott Walker has proposed a Budget Bill that sneaks in a provision that limits union bargaining rights.  The plan is also to make teachers pay more for health insurance and pensions.  Considering how much they make, this is preposterous!  What is this clown thinking?  This isn't about paying more, though, it's about stripping workers of their collective bargaining rights.  I would like to say how much I respect and admire all the teachers and other protesters that are participating in this fight.  And way to go State Democrats for fleeing the state so the bill couldn't be voted on!  At least they show solidarity with their constituents!  What's great is that one Democrat, Lena Taylor posted her status on Facebook as "brb."  Fantastic!  Unfortunately, I have been at work all week, and I haven't had the opportunity to make it down to the protest.  Tomorrow I will be there from 9-12 with my fellow yogis doing yoga up on the capitol to show my support for the unions!  I'm bringing an extra mat, so come on down and join the fun! 

Oh, and what better way to start out a day of protesting then with some Blueberry Waffles?!  Nothing, I say!  This recipe is simply delicious!  It calls for lemon icing, but I like them simply with agave nectar or maple syrup.  I have become especially fond of agave nectar, and I think it's great on these!  This recipe is from Vegan Yum Yum by Lauren Ulm.
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday

Waffles
Make 10

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 container blueberry soy yogurt (scant 2/3 cup)
1 1/3 cup soy milk
5 tablespoons water
1/3 cup oil
1 cup fresh blueberries* (see note about using frozen)
Cooking oil spray for the waffle iron

*If using frozen blueberries, keep them in the freezer until the last second.  Reserve 1 to 2 tablespoons of the dry misture.  When you're ready to add the blueberries, take them out of the freezer, measure them, and mix them with the reserved dry mixture.  Then fold them into your mixed batter in no more than three folds.  This will prevent your batter from turning a gray-purple color.

Preheat your waffle iron. 
In a medium-size bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In another bowl, whisk together the yogurt, soy milk, water, and oil.
Combine the wet ingredients with teh dry ingredients, then gently fold in the blueberries.
Spray your waffle iron with a little bit of cooking oil spray and make a test waffle.  Follow the instructions or your preferred directions for your waffle maker.  (This recipe makes 10 waffles if each waffle uses 1/2 cup of batter.  Cook for about 5-10 minutes)


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