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....
