Vegan, Gluten Free Strawberry and Pumpkin Waffles

Vegan, Gluten Free Strawberry and Pumpkin Waffles

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Late Summer, Early Fall: Strawberry Pumpkin Waffles. It wasn’t the temperature, because lord knows DC was as steamy as ever. It was the quality of light outside when I woke up, just a little dimmer than the usual blazing July mornings. It was the way afternoon sunlight had a golden quality. It was something about the way air smelled. This happens every August–I catch a glimpse of the fall to come–and I greet it with a mixture of excitement and sadness, because while autumn is my favorite season by far, I also love summer, and I’m sorry to see it go. Especially since I’ve spent the last two summers in science lab, crunching numbers as the days fly by. I’ll spare you any further Romantic musings. The point is, it somehow felt a little bit like September yesterday. And so, even though it was 87 degrees outside, and I had no business making piping hot waffles, I did it anyway. Not only that, but I made waffles that were inspired by both summer and fall. Strawberry and pumpkin waffles, to be exact, vegan and gluten free. And in spite of how odd the combination may seem, they were wonderful. It’s really only in retrospect that I realized that these waffles captured perfectly my feelings about changing seasons. At the start, I made them simply because I was leaving for NYC and elsewhere for almost three weeks, and I had to get rid of what was left of my fridge contents. This included a container of strawberries. And then, when I thought to add applesauce to my waffle batter, I realized I didn’t have any, but I did have some canned pumpkin (from an embarrassingly long time ago). I actually prefer canned pumpkin to applesauce in vegan baking as a source of moisture, and I like the beta carotene boost, to boot.

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