{"id":45718,"date":"2017-10-28T11:51:58","date_gmt":"2017-10-28T15:51:58","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45718"},"modified":"2017-10-28T11:51:58","modified_gmt":"2017-10-28T15:51:58","slug":"pumpkin-waffles-with-pomegranate-seeds%e3%81%96%e3%81%8f%e3%82%8d%e3%81%a8%e3%82%a2%e3%83%bc%e3%83%a2%e3%83%b3%e3%83%89%e3%81%ae%e3%81%9b%e3%83%91%e3%83%b3%e3%83%97%e3%82%ad%e3%83%b3%e3%83%af%e3%83%83","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45718&lang=en","title":{"rendered":"Pumpkin Waffles with Pomegranate Seeds<br>\u3056\u304f\u308d\u3068\u30a2\u30fc\u30e2\u30f3\u30c9\u306e\u305b\u30d1\u30f3\u30d7\u30ad\u30f3\u30ef\u30c3\u30d5\u30eb"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45719 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/27-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/27-2.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/27-2-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Since we switched to the 95% plant based diet five years ago, I&#8217;ve been learning tricks to make our favorite dishes vegan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45720 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/23-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I&#8217;ve heard about this several times from vegan and non-vegan friends (they know I would be interested in vegan food tricks), but it was hard to believe until I actually tried it.<\/p>\n<p>This is whipped garbanzo bean juice straight out of the can.<\/p>\n<p>I did add a little cream of tartar, but look!<\/p>\n<p>Isn&#8217;t it amazing how it looks?<\/p>\n<p>The texture is very much like whipped egg whites, and if that&#8217;s what you are going for, this is a wonderful substitute.<\/p>\n<p>Myself, I was expecting something more like whipped heavy cream, so it was a bit disappointing.<\/p>\n<p>I sweetened it with sugar and served it with pumpkin waffles.<\/p>\n<p>Terry really liked it and asked me to make it again when we have waffles next time, but I&#8217;m not sure how else I could use this&#8230;<\/p>\n<p>I wonder if I can make a souffle with it???<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45721 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/29-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/29-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/29-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I enjoyed my pumpkin waffles with my usual homemade vegan butter.<\/p>\n<p>This time I only had a bit coarser and darker almond meal to make the butter, so the color and the texture was a bit different, but I actually really liked it as it looked more natural and whole.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45722 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/28-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Along with the vegan butter, I also sprinkled fresh pomegranate seeds and toasted almond slices, and then drizzled maple syrup.<\/p>\n<p>I really enjoyed the crunchiness and the fresh tartness from the pomegranate.<\/p>\n<p>And I always like some nuts with my waffles.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45723 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/32.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Have a great weekend everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Since we switched to the 95% plant based diet five years ago, I&#8217;ve been learning tricks to make our favorite dishes vegan. I&#8217;ve heard about this several times from vegan and non-vegan friends (they know I would be interested in vegan food tricks), but it was hard to believe until I actually tried it. This [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,22,28,29],"tags":[],"class_list":["post-45718","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45718"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45718\/revisions"}],"predecessor-version":[{"id":45725,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45718\/revisions\/45725"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}