Cinnamon Rolls: Cuisine at Home Magazine

 I made these months ago and in my pledge to go vegan, must have forgotten about them! Just stumbled upon the photos and instantly remembered how proud I was of these yummy curls of cinnamon love! These are the real-deal, folks. They are on my Thanksgiving weekend menu- veganized!

I usually make these Cinnamon Rolls (click here) , which by comparison seem pretty amateurish. (is that a word? )    (Be sure to scroll down to the bottom of that page to see the hilarious picture.) 

Here’s what you need:

1 ¼ C whole milk

½ C vegetable shortening

¼ C packed brown sugar

1 pkg. active dry yeast (that’s 2 ¼ t)

1 C old-fashioned rolled oats

½ C hot water

4 C flour

2 eggs

1 ½ t salt

1 ½ sticks unsalted butter, softened

1 C brown sugar

2 T cinnamon

1 t salt

4 T unsalted butter

8 oz. powdered sugar

2 T whole milk

1 ½ t vanilla

¼ t salt

Here’s what you do:

Warm 1 ¼ C milk, shortening and brown sugar until melted. Transfer to bowl of mixer and cool to 100-110 degrees. Whisk in yeast and allow to sit for about 5 minutes.

Soak oats in ½ C hot water until all water is absorbed.

Add eggs and 2 C flour to yeast mixture and mix on low until combined. Switch to the dough hook and add the remaining 2 C of flour, oats and salt. Mix on low till all is incorporated. Turn up to medium speed and mix for about 7 minutes or until dough pulls away from the sides of the bowl.

Transfer dough to greased bowl, cover and allow to rise in a warm place until double in size – about 2 hours.

Make filling by combining 1 ½ sticks softened butter, 1 C brown sugar, cinnamon and salt. Set aside.

Coat a 9 x 13 inch pan with butter. Set aside.

Transfer risen dough to a floured surface and gently press to remove any air bubbles. Divide dough into two pieces and roll one piece into a 10 x 16 rectangle.

Spread half the filling over the dough, leaving a ½ inch border. Roll up, starting with short end. 

Repeat with the other piece of dough. Place both logs on a baking sheet and freeze for 10 minutes to firm up a bit.

Slice each log into 6 rolls using dental floss and arrange in the prepared pan, widest side up.  Cover and allow to rise until puffy – about 1 hour.

 Bake in a 375 degree oven for 30-35 minutes. Cool in pan for 10 minutes before frosting.

For the frosting: Mix 4 T softened butter, powdered sugar, 2 T milk, vanilla and salt.

(printable recipe)

 One Year Ago: Eggplant Parmesan 

Two Years Ago: Sunshine Chicken 

Enchilada Sauce: VeganMoFo Post #20

I’m a Veganwannabe: Post #20

I am proud to post my 20^th vegan post in a row! “You Go Girl!!”  (Anyone out there in the blogger-sphere saying that to me? Anyone? Anyone at all? )

I end my month of vegan meals with the mainstay of the vegan diet – BEANS. Beans. Beans and more beans. Beans in all their glorious variety. Beans in all their simplicity. Beans with all their indisputable health benefits. Michigan beans.

These are Yellow Indian Woman Beans- heirloom and organic, grown very near my home at Shady Side Farms in Holland, Michigan. Please visit https://www.facebook.com/shadysidefarm for all their contact information if you are interested in this type of bean. They also have great wools and yarn goods.

I mixed my Yellow Indian Woman Beans with some black beans and rice and wrapped it all up in wheat tortillas. I also made some enchilada sauce in my new Vitamix blender (J) and poured it over all. Baked. Served with sour cream (Tofutti). You can see I added some dried cilantro to the sour cream.

Not the prettiest meal, but I’m telling you, it was satisfying. Very basic. Very wholesome. Totally cheap.

Here’s what you need for the enchilada sauce:

4 C vegetable broth

2 T olive oil

2 T red wine vinegar

2 tomatoes

1 clove garlic

1 t oregano

1 t cumin

1/3 C chili powder

1 t salt

½ C flour

Here’s what you do:

Turn your mixer on high and watch what happens. This recipe makes a lot. I actually used half and froze half for another meal. The tortillas really soaked up the sauce, so be liberal when pouring.

On a personal note: I will miss Vegan Month of Food. Posting 20 times in a single month has been crazy, but I did it! I posted my thoughts about my vegan adventures a few days ago: read about them here.  I have met some really great cooks and people who are aware of the role of food in their lives. I have learned about the food industry in our country. I understand on a deeper level the relationship between what I eat and how I feel. Who knows if I will ever do this intense food experiment again? All I can say, I loved it! 

Grilled Portabella Mushrooms: VeganMoFo #19

I'm a Veganwannabe : Post #19

Portabella mushrooms (or is it spelled with ‘o’ ….as in portobella? Or even Portobello?  I looked all over the trusty internet and couldn't get a straight answer as to how to spell this word.) At any rate, they are great. We are mushroom freaks around here as you can see from some of my previous posts here. (Vegans, you may peek also because there is an excellent Mushroom Barley Bake somewhere in there.)

Here’s what you need:

2 large portabella mushrooms, gills and stem removed

2 T olive oil

2 T balsamic vinegar

4-5 cloves garlic, minced

Salt and pepper

Here’s what you do:

Mix the marinade ingredients and soak the mushrooms for an hour. Grill. Eat. Enjoy. Many thanks to Livvy over at 86Lemons for the inspiration for this recipe.  

I served mine with black beans, sauteed red peppers and delicious whipped cauliflower. You only see one mushroom on my plate because Tim ate the other one. I was expecting him to eat the chicken breast I had baked for him instead of the mushroom, but he chose the mushroom....what's going on here? 

Click back tomorrow for my last VeganMoFo post. I can't believe that my vegan month is over. 

Some Thoughts about VeganMoFo : Post #18

Vegan Month of Food is drawing to a close. Here are some of my thoughts about this experiment in food that I so boldly embarked upon 30 days ago.

I feel great. I feel ‘lighter’ in all ways.

I have lost weight, but I have eaten like a horse (as usual)

My skinny jeans fit great!

I am very, very proud of posting 20 times this month

I cheated only a few times (super proud of that!)

I ate a fried egg (and there I go yet AGAIN mentioning an egg during the VeganMoFo!)

I had a few huge spoonfuls of the most delicious honey yogurt the other day…. not sure I can totally give up yogurt.

I had two Greek salads this month, both smothered in feta cheese – I don’t think I can give up feta (or Parmesan)

I snuck a few brownies down the old-pie-hole in moments of weakness. They were conveniently tucked in the freezer intended for my son’s bag lunches. Darn them! (see the recipe here and dare to scold me….they are incredible) 

I ate a slice or two of cheddar cheese and my tummy hurt for the longest time afterward. It was weird. Too rich. Too ‘buttery.’ It didn’t even taste good to me.

I learned about lots of new ingredients like Nutritional Yeast, raw cashews, Tofutti, Veganaise, Ener-G Egg Replacer

I ate a huge slice of tofu for the first time in my life and I lived to tell about it. (kidding – it was pretty good.)

My pantry is filled with all kinds of cool beans – ready to be boiled and eaten. I am going to post about my bean collection soon. (You might know that Michigan is a huge producer of dried beans.)

I used my Veganwannabe dreams as an excuse to purchase a Vitamix - here you see 2 carrots,     1/2 C frozen pineapple, 1 inch of fresh ginger, some orange juice and ice cubes.
Vegans sure know how to blend stuff.
 Hail to the reconditioned Vitamix.
Drink to my health. 

I learned that vegans have trouble eating in restaurants.

Cleaning up after dinner has been a dream – washing dishes is so nice when it’s only veggies and ‘clean’ food on the plates.

My grocery bill is much lower that when it was filled with cheese, dairy and meats

I miss eating fish and sushi.

I am worried about the huge Thanksgiving meal. Meat. Cheese. Butter.

People think vegans are weird. Which maybe they are.

Will I remain a vegan? I hope so, but probably not. It’s difficult out there in the ‘real world.’   I am going to be aware of what goes in my mouth every single day.

I am starting to feel brave enough to learn about where the food I eat comes from. It’s a scary thought.  My reasons for doing the VeganMoFo 2012 did not have anything at all to do with the realities of the mass production of meat and dairy in our country. My reasons were mainly about my health, the health of my family, curiosity, and for some fun on my blog. But I am getting ready to dip into the other side of veganism….. the animals

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Fresh Lima Beans: VeganMoFo#17

I'm a Veganwannabe: Post #17

I will never, ever, ever underestimate the lima bean again. Do you know how much work it takes to shuck one of these babies?

I bought a pound of fresh ones and spent about ½ hour getting them out of their cozy little homes…..but OH MAN! Did they taste great! I can’t even describe how much better they were than those dry, tasteless mushy things your mother used to put on your plate. (no offense, Mom....although in all honesty, she didn't serve limas very often..... my hubbie loves them, but because I didn't grow up eating them, I don't serve them very often either....that's going to change....one thing I have learned is that vegans eat BEANS GALORE.)

My first fresh limas, but not my last. I served mine with roasted onions, roasted butternut squash and whipped cauliflower. You see my fancy black salt on the cauliflower - my favorite and most dramatic condiment. 

I've Been Baking: VeganMoFo # 16

I'm a Veganwannabe: Post #16
(Just a few more Vegan Month of Food posts!! I can feel the end coming!) 

I’ve been baking. Must be this rainy weather. 

Both of these recipes come from The Joy of Vegan Baking and both are excellent. It’s the first time I have used Ener-G Egg Replacer and I must admit….. I am impressed with the results. You will never miss the eggs.  [There I go again mentioning an egg during Vegan Month of Food – (VeganMoFo, for those of you who have not been paying attention these last few weeks) By the way….I am totally confident that I will make it to 20 blog posts, which is one of the challenges of participating in the MoFo. So proud of myself….but I digress.]

Classic Currant Scones (from The Joy of Vegan Baking)

1 ½ t Ener-G Egg Replacer (equivalent of 1 egg)

2 T water

2 ½ C flour

1/3 C sugar

4 t baking powder

½ t salt

¾ C non-hydrogenated, non-dairy butter, cold, cut in small cubes

1 C currants (I love these little guys)

½ C non-dairy milk (I used Coconut Milk)

2-3 T non-dairy milk for brushing on top

Cinnamon sugar for sprinkling

1.       Whisk the Ener-G and the water till thick and frothy. Set aside.

2.       Mix flour, sugar, baking powder, salt.

3.       Add the cubed butter to the dry ingredients and cut it in with your fingers till you have small pea-sized crumbles. You basically want to smoosh it together with your fingertips gently, making sure it’s not too perfectly incorporated. The little chunks of butter will create wonderful pockets of goodness, so don’t mix it too thoroughly.

4.       Add the ‘eggs’, the milk and the currants.

5.       Mix gently until very craggy and soft.

6.       Turn out onto a floured board and create a sort of wet ball – it can be done!

7.       Using your fingers, shape the dough into a ½ inch tall circle.

8.       Cut in 8-10 wedges.

9.       Transfer to a baking sheet which has been sprayed or lined with parchment paper (or both)

10.   Brush with a bit more milk.

11.   Sprinkle with cinnamon sugar.

12.   Bake in a 425 degree oven for about 15 minutes.

Hearty Spiced Cocoa Muffins (from The Joy of Vegan Baking)

1 ¾ C flour

¾ C sugar

6 T unsweetened cocoa powder

2 t baking powder

½ t baking soda

2 t cinnamon

¼ t cloves

¼ cayenne pepper

1 t salt

3 T Ener-G Egg Replacer

4 T water

1 C non-dairy milk

½ C non-hydrogenated, non-dairy butter, melted (OR ½ C canola oil)

½ C non-dairy semisweet chocolate chips

½ C chopped nuts (optional)

1.       Mix the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cloves, cayenne pepper and salt. Set aside

2.       Whisk the Ener-G and water till thick and frothy. (I did mine in the blender) Set aside.

3.       Add the milk and melted butter to the ‘egg’

4.       Add the chips, nuts and wet ingredients to the dry ingredients and mix very gently.

5.       Scoop the muffin mixture into prepared muffin tins (sprayed) and bake in a 400 degree oven for about 15 minutes. Makes 12 muffins.

Cauliflower and Potato Soup: VeganMoFo #15

I'm a Veganwannabe: Post #15

Who needs to eat out at fancy restaurants like Six.One.Six in (Grand Rapids, MI) where the food is beautifully prepared and professionally presented? Um…. I do!

Here’s their Cauliflower Soup with Cinnamon Applesauce Reduction. SO GOOD!

Here’s mine created in my own kitchen.  Hilarious, I know, but it tasted great! I even served mine with sliced apples and ….well, I didn’t have micro greens, so I used the last few sprigs of bitter parsley from my deck garden. More hilarity. 

Simmer cauliflower and potatoes in vegetable broth until very tender. My broth was very dark, thus the dark colored soup. How they got their's so light in color still amazes me. Whirl the tender veggies until totally smooth. Reduce a bit of applesauce until it is thick enough to drizzle in a beautiful pattern over your soup (still more hilarity....) Serve on a beautiful plate with fresh apple and micro greens....or old parsley from the frozen garden. 

On a serious note: soup is so comforting and this was the easiest and most delicious soup...I mean really, three ingredients? Cauliflower, potatoes and broth. You can't go wrong.  If you're not up to the fancy applesauce reduction with the even fancier presentation, don't feel bad! Just make the soup and go easy on yourself! We can't all be restaurant chefs! 

My new Vitamix: VeganMoFo # 14

I'm a Veganwannabe: Post #14

Hail to the Vitamix. Seriously. Why did I wait so long to treat myself to one of these babies? This is a ‘reconditioned’ model, which I found on their site, by organizing my purchasing options from lowest price to highest price. Have you seen how much these guys cost?! My new blogger friend, Livvy, suggested this to me and I didn't hesitate to try it! I saved hundreds of dollars!!! No kidding.

First thing I made is found on page one of the Vitamix cookbook – Garden Fresh Cocktail. I actually laughed out loud when I heard how quiet the machine is and how fast is goes.

Question: Am I silly to believe that my Garden Fresh Cocktail would turn out as gloriously rosy as the one in the picture? I guess that's what spinach will do to a smoothie! 

Actually – it was A+ delicious. J  

Next Post: Cauliflower and Potato Soup...

all whirled to a wonderfully silky texture in my newest kitchen friend. 

Vegetable Marathon: VeganMoFo # 13

My kitchen looks nice and clean now....but you should have seen it before the photo. 

I'm a Veganwannabe: Post # 13 (I am determined to make it to 20 posts! I'm getting close!)

Check it out.... tons of veggies and a huge colander of black beans....a vegan's dream come true! Actually, anyone's dream come true....I scrubbed, cut, roasted, boiled, whirled and packed it away in the fridge and freezer. 

On the menu:

 Black Bean and Roasted Butternut Squash Burritos with Roasted Tomatoes

Cauliflower and Potato Soup with Applesauce Reduction (fancy)

Wheat Pasta with Roasted Eggplant, Roasted Tomatoes and Walnuts

Sounds good, right?

Next post: My newest kitchen gadget...you will be jealous.

Quinoa Burgers: VeganMoFo Post # 12

See those beautiful green beans? They're BROILED! See HERE! 

I’m a Veganwannabe: post #12

I’m getting closer to finding the perfect veggie burger…. Both Tim and I loved this one…I admit that it’s a bit mushy and best eaten in a pita or tortilla, but I can live with that. The leftovers were excellent wrapped in a tortilla and eaten like a *super protein burrito* the next day! I, of course, ate mine with roasted tomatoes and Chipotle Veganaise. Enjoy! (this recipe is originally found here,on Savvy Vegetarian)

Here's what you do: 

A few teaspoons of olive oil

¼ C each : minced onion, celery, red pepper, and parsley

½ t each:  thyme, cumin, coriander, paprika

Sautee the veggies and add the seasonings. The kitchen should be smelling great by now.

2 C quinoa (I used leftover red quinoa, which was really pretty!)

1 can chickpeas (I gotta start cooking my own)

4 T flour

A few shakes of soy sauce

2 T tahini (secret ingredient….shhhh)

The original recipe said to blend the sautéed veggies with half of the quinoa and chickpeas and then add the remaining quinoa and chickpeas later…… which I did…..but I think you could just blend it all at once… Let’s keep it simple.

Chill for an hour or so. Form patties. Fry. Serve with all the goodies. Makes great left-overs.