Original recipe can be seen at http://www.mybigfatgeekrecipes.com/2010/07/13/special-cinnamon-rolls/
- 2 packages (1/4 ounce each) active dry yeast ( that’s about 2 tsp each)
- 1/2 cup warm water (110〫to 115〫F)
- 8 cups all purpose flour
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups warm milk (110〫to 115〫F)
- 2 flax eggs, lightly beaten (1 flax egg is 1 tbsp flax meal mixed with 1/4 cup water)
- 1/2 cup sugar
- 1/2 cup vegetable or coconut oil (don’t use olive oil!)
- 2 teaspoons salt
- 1/4 cup earth balance, melted
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 cup raisins
- 1 cup chopped walnuts
1 cup confectioners’ sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract
OR Vegan Cream Cheese Frosting
- 2 Tbsp earth balance or other vegan butter alternative
- 2-4 Tbsp vegan cream cheese
- 1 cup confectioners sugar
- 1/2 tsp vanilla extract
NOTE: I recently discovered that Jello Vanilla Instant Pudding is “Accidentally Vegan”. Which was why I was willing to try this recipe again. Before I’d always assumed there was milk product in it. That being said! I am working on a healthier alternative. I don’t care for the additives and whatnot in the mix.
In a mixing bowl, dissolve yeast in water. Add the next seven ingredients; mix well (do not kneed). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double, about 1 hour. Punch dough down. Turn onto a floured surface; divide in half. Roll each half into a 12″x8″ rectangle; brush with butter. Combine filling ingredients; sprinkle over dough. Roll up from long side; pinch seems to seal. Slice into 12 rolls; place cut side down in two greased 13″x9″x2″ baking pans. Cover and let rise until nearly double, 45 minutes. Bake at 350〫F for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans over wire racks, Yeild: 2 dozen.
I found this recipe in Chef Chloe’s cookbook Chloe’s Kitchen which I checked out from my library. I really like the book. Its a few fancy foods to show of to people but lots of comfort foods, family recipes and super yummy desserts. I can’t wait to try more. I think this will be a recipe book that I’d want to own. I’m not going to copy the recipe to the blog… I don’t know if that’s legal… but I will tell you a few things I loved about the recipe.
Instead of flour the tofu is coated with cornstarch. It makes for a crispier nugget that keeps to the tofu after cooking it in the sauce. The coating gets soft but doesn’t fall apart or turn to mush. Very different from other recipes I’ve tried.
The sauce is simple whole food ingredients. All things I had in my fridge and pantry. The tofu was even already in my freezer! There’s a great organic tofu coupon out that is $1.50 off of 2 packages at The Coupon Clippers.
I loved this and cannot wait to make it from my extended families.
- 2 cups brown rice pasta
- 1 bag frozen broccoli cauliflower mix
- home made lemon basil dressing
- 1/2 cup broken walnut pieces
Cook 2 cups brown rice pasta to package instructions
Steam broccoli cauliflower mix and then chop and add to mix
Break put walnut pieces, either chop them or put them in a bag and beat them with a rolling pin.
Add to pasta. Top with dressing, mix and serve warm.
- Zest a lemon (wash it first!!)
- juice of the zested lemon
- 2 tbsp- 1/4 cup olive oil (you want about twice as much as juice)
- 5-6 fresh basil leaves, chiffonade
- 2-4 cloves fresh garlic (this is a personal taste thing) minced or pressed
- sea salt and fresh ground pepper to taste
put all ingredients in a mason jar and shake until it looks like the pic above.
Even my husband liked this dressing and he’s not a fan of pasta, garlic, or veggies lol but he said the dressing made it taste good.
Super Easy Super Yummy! And it comes with an instructional video link! Not mine, just where I got the recipe, lol I am a huge fan of Miyoko Schinner’s cookbooks and videos. I will soon be starting to experiment with her newest cookbook Artisan Vegan Cheese. I can’t wait! At the end of the post I’ll post the link for the video for her vegan mozzarella recipe.
Alfredo sauce Video
Firm Tofu lightly pressed
You are basically seasoning to taste. I used a bit of onion and garlic powders, salt and pepper, italian herb blend and smoked paprika. I just pressed the tofu a bit and then chopped it into cubes, tossed it in the seasonings (like a shake and bake deal, in the ziplock bag.) I sauteed it in a screaming hot cast iron skillet in some coconut oil until crisp on the outside but not dried out. Don’t over cook it.
Gluten free pasta cooked to package directions
Vegan Mozzarella Video
Fagioli all’Uccelletto (Italian White Beans with Tomatoes and Garlic)
- 1 15 oz can cannellini beans
- 1 15 oz can petite diced tomatoes
- 1/2 tsp Italian herb mix (I like the Spice House Little Italy “New York City” Style Italian Herb Blend)
- 1/2 tsp sea salt (grey or pink is nice)
- 1/2 tsp red chili pepper flakes
- 1 onion minced (or 3 TBSP dried minced onion or 1/2 tsp onion powder)
- 3-4 minced or crushed garlic cloves (or 1/2 tsp dried minced garlic or granulated garlic)
- 2 minced ribs celery
- Cold Pressed Extra Virgin Olive Oil
- 1/2 lb small pasta (GF pasta is great too. Quinoa or Brown rice pasta has the best texture and flavor)
- 1 cup water
- couple handfuls fresh spinach or other seasonal dark leafy green of choice
- Vegan Rice Parmesan (optional)
A few other things that would be great in this is zucchini, mushrooms, bell pepper, carrots, pepperoncinis… etc
Cook pasta to package directions
Saute in heavy bottom sauce pan the onion, celery and garlic until softened. Add beans, tomatoes and spices and water. Cook covered on medium -low for about 20 minutes. Add the spinach and cook another 5-10 minutes uncovered.
Remove from heat and ladle over warm pasta. Drizzle with Olive oil and sprinkle with veg. parm.