Monday, April 11, 2011

2 successes & 1 not so success

Success:


oh yes, thank you Mama Pea




Her recipe with a couple subsitutions.....
Vegan Pumpkin Cinnamon Rolls

(Makes 6 rolls)

Dough:

* 1 cup unsweetened vanilla hemp milk, warm **my substitute
* 1 packet yeast
* 1/4 c. canned pumpkin
* 2 c. whole wheat pastry flour
* 1/2 c. organic unbleached all purpose flour
* 1 T. baking powder
* 1/4 c. sucanat **my substitute
* 1 tsp. pumpkin pie spice
* 1/4 t. salt

Cinnful Filling:

* 1/2 c. sucanat **my substitute
* 1 T. cinnamon
* 2 T. Earth Balance (or other dairy free margarine), softened
* 2 T. golden raisins

Icing:

* 1 c. powdered sugar
* 3 T. water **my substitute

Dissolve yeast & sucanat in warm hemp milk. Set aside. Combine whole wheat flour, spices, baking powder and salt. In a separate bowl, combine filling ingredients and set aside.

After yeast and hemp milk is foamy (about 5-8 minutes or so), stir in pumpkin. Add wet ingredients to dry and stir until a dough forms. Turn dough out onto floured bread board and knead for a minute or so (about 20 times). Knead in as much extra flour (~1/4 c.) as necessary so that dough is no longer sticky. Roll dough into a large rectangle.

Sprinkle filling over dough and roll dough up firmly to make a log. Cut the log into six equal pieces and place in a loaf pan sprayed with cooking spray.

Either cover rolls and place in the refrigerator overnight, or if planning to bake immediately, let dough rise in a warm place for at least 40 minutes.

Preheat oven to 350 degrees. Bake rolls for 23 minutes. Drizzle with icing.


Success:

Thank you again...




Her recipe, again, with some substitutions
Black Bean and Sweet Potato Stew

Serves 4

* 1/2 c. diced onions
* 1/2 c. diced celery
* 1/2 c diced carrot ** my addition
* 2 c. sweet potatoes, peeled and cubed (about 2 medium potatoes)
* 2 cloves minced garlic
* 2 t. chili powder
* 1 t. cumin
* 1 t. oregano **my addition
* 1/2 t. cinnamon
* 1/4 t. nutmeg
* One 28 oz. can fire-roasted diced tomatoes with juices + ½ c water (to get all the good stuff out)
* One 14 oz. can of black beans, drained and rinsed **my substitute
* 1 c. vegetable broth
* 2 c fresh spinach **my addition
* salt and pepper to taste

In a soup pot, sauté veggies & spices in cooking spray until softened & onions are slightly translucent (about 7 minutes). Add veggie broth, fire roasted tomatoes, water & black beans. Bring to boil, reduce to simmer. Cook about 20-25 minutes. Stir in fresh spinach before serving to wilt.

*Cannot WAIT for her cookbook :) Check her out...

Serve with corn chips, guacamole and "my not so success"...

Not so success:



In the background. Supposed the be Nacho Cheez...this did not taste like cheese. At all :( It was seriously all red pepper which I don't mind. Just had other expectations for it....still somewhat tasty. But not what I was hoping for....

Quick Nacho Cheez Sauce [yields ~1c]
* 1 c raw cashews (originally called for 3/4 c)
* 5 T nutritional yeast (orignally called for 3 T)
* 1/2 c water
* 1 medium bell pepper
* 1 t chili powder
* 1/2 t cumin
* 1/2 t garlic
* pinch or 2 of smoked paprika

1. Add water to the blender, then all other ingredients.
2. Blend until smooth, adding more water if necessary, until desired consistency is reached.

Anyone else had a less than expected results with this recipe??
Back to the drawing board....

5 comments:

  1. Mama Pea definitely knows here stuff! Everything looks great! :)

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  2. So glad to be a part of your success! You just needed my new sauce recipe yesterday ;)

    Mama Pea

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  3. @Sarah
    Thanks Mama Pea! So glad I stumbled upon your blog :) And you're right, I needed the Mmmmm sauce!

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  4. I've only tried one of her recipeas so far and can't wait to try more! Did you pre-order the cookbook? I really want it, but decided I should try some of my unused cookbooks before I get a new one :-)

    ReplyDelete