vegan cooking

Vegan: It’s what’s for breakfast – "real" cinnamon rolls

This is going to be a pretty lousy food post, since I don’t have any pictures to show for my wife’s culinary adventure. Yup, she picked up my slack.

I’ve been wanting to make cinnamon rolls for weeks, but I have been so busy (and I have a really hard time waking up early on weekends… or any day, for that matter), so Dr. Prescott took it upon herself to make this happen for us. The results weren’t as photogenic as the pictures in Colleen Patrick-Goudreau’s The Joy of Vegan Baking, but they looked very similar. My iPhone simply isn’t a good substitute for a real camera with the lighting in our apartment, and my other camera, as mentioned previously, is dying a sad death.

But, man… Oh, man. Up until recently, I had not eaten a vegan cinnamon roll that tasted anything like the cinnamon rolls I remember from Cinnabon, et al. Certainly there are plenty of other vegan goodies to distract me. Far too many, really. I’ve managed to cut back at least a little on indulging my sweet tooth these past couple of months.

But all along, I periodically would try a commercially available vegan cinnamon roll and think to myself, “C’mon. How hard can it be? I mean, really, is it just that the people making these cinnamon rolls have simply never had the good stuff, or are vegan cinnamon rolls doomed to be like vegan “cheese,” a pale imitation of the original recipe?” Okay, my thoughts weren’t that coherent, but they more or less covered the same ground.

Fortunately, I remembered I owned The Joy of Vegan Baking, so I looked up cinnamon rolls. Voila! Colleen never lets me down.

Ironically, I didn’t actually try her recipe, though I’m sure it’s great. Everything I’ve tried from that book has been delicious so far. Fortunately, Colleen is focused on making sure vegan baked goods taste amazing, not on making sure they are made with fruit juices and bran fiber (thank you, Colleen). However, her recipe requires significant dough rising time, which is hard for me to come by, as mentioned above.

My friend, Kristin (who writes a blog called Beans and Greens), let me know about a recipe she modified with great success, and recommended it because it uses instant yeast, saving oodles of time.

However, the recipe Kristin posted called for corn syrup to make the icing. We don’t have corn syrup and we don’t want any. Dr. Prescott had the brilliant idea to combine recipes. We used the instant yeast goodness of Kristin’s find (which still took a while to prep, unfortunately), and iced those rolls with the frosting from Colleen’s book… I tell you, people: They tasted amazing (sugar rush!), so they are worth a little effort, especially if (unlike us) you actually have a rolling pin!

If you want the recipe, visit Kristin’s write-up. She posted enticing pictures to go with it, which more or less represent how ours turned out as well.

Riding your coattails, ladies… Many thanks to both my wife and Kristin for my cinnamon roll heaven this past weekend.

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Vegan: It’s what’s for dinner – "reinventing the quiche"

Here’s a rare post that may not actually turn any of my friends into enemies! (frenemies?)

I’ve been cooking a lot more in recent months, which has been a surprising source of amusement for me, especially since the food continues to turn out miraculously well, despite my complete lack of culinary training. I have to give all the credit to delightful cookbooks like the ones you see on page 2 of the Amazon Widget over in the sidebar (you know, until I redesign the site again).

This evening I made “reinventing the quiche,” from page 144 of The Quick-Fix Vegetarian. It was super-delish, and looked pretty tantalizing out of the oven, too. It’s a shame my Canon PowerShot A75 is dying a sad and ugly death (and so prematurely!), which means this picture does not quite do it justice. I hope you get the idea. I know I’m looking forward to leftovers tomorrow.

Vegan Veggie Quiche
For dessert: Snickerdoodle Purely Decadent (It’s so new, along with Key Lime Pie, that I can’t even find it on their website!)

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RECIPE: Thai Sesame Noodles

Here’s another household staple (as always, include organic ingredients wherever you can afford to):

Ingredients

Preparation

  • Cook noodles according to package directions
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  • Meanwhile, heat oil in a wok (or large skillet)
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  • Stir fry garlic & tofu
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  • Toward end, saute broccoli for a couple of minutes (throw in earlier, if frozen)
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  • Add sesame oil, soy sauce, chili sauce and sesame seeds
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  • Mix well, remove from heat
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  • Drain noodles
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  • Toss noodles with stir fry mixture and serve hot