Tuesday, June 20, 2017

Chunky Cinnamon Bites with Cream Cheese Icing

I don't recall where I got the recipe I made in 2011, but it was easy and a keeper. I've been working towards making the stuff I love vegan. I've renamed this because, like the first time, it doesn't really hold together well, so you don't need to pull it apart. The bites pull apart, though. 

3/4 cup granulated sugar
1 Tbsp ground cinnamon
16 oz refrigerated biscuits 
1/2 cup Earth Balance, melted and divided

4 oz Tofutti Better Than Cream Cheese
1/2 - 3/4 cup powdered sugar
1-2 Tbsp almond milk


  1. Preheat over to 350.
  2. Separate biscuit dough into individual biscuits and cut each one into quarters.
  3. Mix cinnamon and sugar in a gallon zipper bag. Shake dough quarters in the cinnamon sugar by batches, until coated.
  4. Place half the biscuits in a greased 12-cup Bundt pan.
  5. Drizzle with half the melted butter (1/4 cup).
  6. Top with remaining biscuit quarters, and the remaining melted butter.
  7. Top off the unbaked biscuit pile with remaining cinnamon sugar mixture.
  8. Bake 40-45 minutes or until golden.
  9. While letting the cinnamon bites sit for 5 minutes in the bundt pan, make the icing.
  10. Icing: Beat softened cream cheese and powdered sugar until well blended. For a more tangy icing, use closer to 1/2 cup powdered sugar. For a sweeter icing, use 3/4 cup or more powdered sugar. 
  11. Add 1-2 Tbsp milk as necessary, beating until desired consistency is reached.
  12. Invert the bundt pan with cinnamon bites onto a plate. 
  13. Drizzle the icing over the warm loaf.


  • I used Immaculate biscuits, as seen in the photo. 

Monday, June 19, 2017

Vegan Finnish Oven Pancakes

As adults, we often have to change our diets from the foods of our childhood. But those will always be precious to us. When I went vegan, I thought I would not be eating Finnish Oven Pancakes again. I was thrilled to find a vegan pannukakku recipe. It isn't quite the same consistency, but it is close. And the sweetness and flavor is pretty close. I've modified some of it to be more similar to the Finnish Oven Pancakes my mom made and I grew up eating. 

3/4 cup silken tofu (soft)
1/2 cup sugar
1 tsp salt
2 cups vanilla almond milk
1 1/4 cups all purpose flour
2 Tbsp melted coconut oil
1 tsp vanilla 
cinnamon-sugar mix 


  1. Preheat oven to 450o degrees.
  2. Spray a 9 x 13 baking sheet with nonstick cooking spray.
  3. Place tofu, sugar, and salt in a food processor. Process until smooth.
  4. Slowly add milk while the processor is running.
  5. Add the flour all at once then pulse a few times to combine.
  6. Add melted coconut oil and vanilla. Pulse once more.
  7. Pour batter on the baking sheet, being sure it is evenly spread.
  8. Bake for 30 minutes until golden.
  9. Sprinkle the cinnamon-sugar mix over the top.
  10. Serve with maple syrup and your desired toppings.


  • Makes 4 slices (which is really 2 servings.)

Wednesday, June 7, 2017

White Bean Zucchini Burgers

Burger season calls for yummy burgers. So many vegetarian and vegan burgers are so easy to make! I love collecting bean burger recipes.

1 shredded zucchini 
¾ cup prepared white beans 
1 shredded carrot 
2 tbsp flour 
1 tsp garlic powder 
1 tsp onion powder 
dash smoked paprika 
2 burger buns
Burger Toppings (your choice) (optional)


  1. Preheat the oven to 400F and line a baking sheet with parchment paper. 
  2. Place shredded zucchini in a colander and gently press out excess liquid. (Leave in the sink to continue to drip.) 
  3. In a mixing bowl, mash beans with a fork or potato masher until no whole beans are left. 
  4. Add zucchini, carrots, flour, and spices. 
  5. Mix together well. 
  6. Divide mixture and make 2-4 balls. (Regular burger or sliders.) 
  7. Shape into patties using your hands and place on the baking sheet. 
  8. Bake 15-30 minutes, or until patties are brown and crisp, flipping halfway. 
  9. Serve on a bun with toppings.


  • Per serving (without toppings): 314 calories, 3.2g fat, 57.9g carbs, 12.5g fiber, 7.0g sugars, 15.3g protein
  • Serves 2

Friday, May 19, 2017

Peanut Butter Cookies

Looking for very peanut buttery peanut butter cookies? Look no farther. I modified these from a recipe we've been making since we were married. It's a very easy recipe. 

½ cup softened Earth Balance butter
½ cup peanut butter (only nuts, no other ingredients)
½ cup white sugar
½ cup brown sugar
1 Ener-G egg or flax egg (1 Tbsp flax meal)

1 ¼ cup flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt


  1. Soften butter as long as necessary.
  2. Make the Ener-G egg or flax egg.
  3. Preheat oven to 350º.
  4. Cream butter, sugars, peanut butter, and Ener-G egg together.
  5. Stir in dry ingredients. 
  6. Roll into balls and distribute on cookie sheet. 
  7. Dip fork in four and crisscross over each cookie ball. 
  8. Bake at 350º for 10 to 12 minutes. 
  9. Watch! These go from not-quite-done to overdone in less than 1 minute!


  • Both the Ener-G egg and flax egg work. However, the Ener-G egg lets the peanut butter flavor shine through more.

Friday, May 12, 2017

Vegan Double Chocolate Cheesecake

I made this as a treat. It is super rich, which may only hit you after you've eaten too much. The original recipe from VegNews says it serves 8, but I think it is closer to 12, 16 if you are trying to be reasonable. This is a no-bake cashew-based cheesecake. Everybody loved this recipe. It isn't the easiest recipe to make. You'll need both your food processor and your high-speed blender. I also had a teenage son to make chocolate cookies into crumbs with a rolling pin. I've written the recipe here exactly as I made it.

1¾ cups Newman's Chocolate Alphabet cookies, smashed into crumbs
¼ cup coconut oil, melted
cooking spray

7 ounces semisweet chocolate chips
1½ cups raw cashews, soaked in hot water for 30 minutes, then drained
1 (14-ounce) can full-fat coconut milk
¼ cup agave nectar
¼ cup coconut oil, melted


  1. Soak the raw cashews in hot water for 30 minutes, then drain.
  2. This is a good time to smash the cookies into crumbs.
  3. Spray an 8-inch springform pan with cooking spray.
  4. Transfer cookie crumbs and melted coconut oil in a food processor and pulse to combine. The mixture needs to press into the springform pan and hold, so be sure that it sticks well together. If it is too dry, add more melted coconut oil. If it is too wet, add more crumbs. 
  5. Transfer the crumb mixture to the prepared pan and spread evenly. Press the mixture into the springform pan using your fingers to make a firm, even crust. Refrigerate or freeze while you make the filling.
  6.  Melt the chocolate chips in the microwave. Be sure the melted chocolate stays fluid and does not harden.
  7. In the blender, combine the drained cashews, coconut milk, agave, and coconut oil.
  8. Blend until smooth. 
  9. Add the melted chocolate and blend until smooth and creamy, scraping down the sides as needed.
  10. Pour the filling into the prepared crust. 
  11. Release air bubbles by tapping the pan on the counter. This may be an art because every time I tapped and released air bubbles, more seemed to form. 
  12. Refrigerate until set, at least 4 hours. It may be left overnight.
  13. Once set, run a sharp, thin knife along the edge and gently remove the sides of the pan.

  • Serves 12
  • Top with your choice of berries, whipped cream, or chocolate curls. 
  • Store leftovers tightly covered in the refrigerator for up to a week

Tuesday, May 9, 2017

Corn Bread Muffins

Please ignore the Halloween wraps; I thought we had a bunch of pan liners and these were the only ones I could find. Super tasty, it's very hard to eat just one. Based upon this recipe, I found appropriate mixes to make these.

1 pkg Corn Muffin Mix
1 pkg yellow cake mix
2 Tbsp Ener-G Egg Replacer 

1/2 cup warm water
1/3 cup almond milk
1 1/3 cup water
1/3 cup vegetable oil

  1. Preheat oven to 375o.
  2. Mix 2 Tbsp Ener-G Egg Replaces with 1/2 cup warm water.
  3. Blend all ingredients together.  Beat for 2 minutes.
  4. Pour into lined muffin/cupcake pans.  
  5. Bake for 20-25 minutes or until toothpick inserted into center of cupcake comes out clean.
  • Makes 20.

Wednesday, May 3, 2017

Butternut Squash and Sage Oven Risotto

My mother made this for me when I was in recovery from surgery. I liked it. It makes a lot, though. Short-grain is in bold because it really needs short grain rice.

2 Tbsp Extra-Virgin Olive Oil
2 onions, diced
1 tsp sea salt
5 - 7 cups vegetable broth
4 garlic cloves, chopped
1/4 cup lightly packed fresh sage leaves, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 1/2 cups short-grain brown rice


  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large Dutch oven.
  3. Add onions and salt, stirring frequently, cook until the onions are translucent and slightly caramelized, about 10 minutes over medium heat. Add a little broth if the pot becomes too dry.
  4. Stir in the garlic and sage, cooking until fragrant.
  5. Add the squash, rice, and 5 cups of the broth.
  6. Stir well, cover, and transfer to the oven.
  7. Bake for 20 minutes.
  8. After 20 minutes, stir once and check liquid levels. If the broth is not still covering the rice, add 1 cup or so of the broth, then cover and return to baking.
  9. Check every 15 minutes or so until the rice is tender and the risotto is creamy and loose but not runny.
  10. If the risotto seems too stiff, stir in a little broth to loosen slightly.
  11. The risotto should cook for about 90 minutes.


  • Serves 8.
  • You can pre-soak the rice overnight. Cook time will reduce to 60 minutes.
  • Recipe was adapted from the Omaha World Herald newspaper recipe page.

Tuesday, May 2, 2017

Spicy Walnut Zucchini Bread

2 Tbsp ground flax meal
6 Tbsp water
1 1/3 cup sugar 
1/3 cup vegetable oil 
2 cups flour 
1 tsp. baking soda 
1/2 tsp. baking powder 
Dash salt 
1/2 tsp. cinnamon 
1/2 tsp. ginger 
1/2 tsp. ground cloves 
1 grated zucchini (grocery store size)
1/2 cup chopped walnuts


  1. Add flax meal to water, whisk, and refrigerate for 15 minutes.
  2. Preheat oven to 350.
  3. Beat sugar into flax meal. 
  4. Add oil and mix well. 
  5. Sift together dry ingredients. 
  6. Stir dry ingredients to wet.
  7. Stir in zucchini. 
  8. Beat until batter is very smooth.
  9. Stir in walnuts.
  10. Pour into greased 9x5 loaf pan. 
  11. Bake for 60 minutes, or until toothpick inserted into middle turns out clean. 
  12. Turn out onto wire rack to cool.
If you have home grown zucchinis, use 1 cup grated zucchini.

Tuesday, April 25, 2017

Spicy Zucchini Bread

It's zucchini season. Time for some zucchini bread!

2 eggs 
1 1/3 cup sugar 
1/3 cup vegetable oil 
2 cups flour 
1 tsp. baking soda 
1/2 tsp. baking powder 
Dash salt 
1/2 tsp. cinnamon 
1/2 tsp. ginger 
1/2 tsp. ground cloves 
1 grated zucchini (grocery store size)


  1. Preheat oven to 350.
  2. Beat eggs. 
  3. Beat sugar into eggs. 
  4. Add oil and mix well. 
  5. Sift together dry ingredients. 
  6. Add wet ingredients to dry.
  7. Stir in zucchini. 
  8. Beat until batter is very smooth.
  9. Pour into greased 9x5 loaf pan. 
  10. Bake for 60 minutes, or until toothpick inserted into middle turns out clean. 
  11. Turn out onto wire rack to cool.

Wednesday, March 22, 2017

Mediterranean Hummus Pasta

This is a nice, light spring dish. This got an approval from the family omnivores. You may not think the flavors will go together, but it's amazing.

12-oz linguine
1 zucchini, half-moons
10-oz cherry tomatoes, sliced
1 red bell pepper, seeded & diced
1 cup plain hummus
1 cup fresh basil, chopped
dash dried oregano
¾ cup olives


  1. Cook noodles via package instructions, adding zucchini, tomatoes, and bell pepper to soften and cook a few minutes before noodles are done cooking. 
  2. Drain, reserving ½-cup cooking water. 
  3. Return noodles and vegetables to pot. Set aside. 
  4. In a small bowl, whisk hummus, basil, and oregano with hot cooking water. 
  5. Pour sauce over noodles and vegetables. 
  6. Stir to coat.
  7. Serve with a side of 1/4 cup olives.

Serves 4

Wednesday, March 15, 2017

St. Patrick's Pasta

I'm not sure how this is St. Patrick's Pasta, except that there's green in it. But, it sure is tasty! I got this recipe through Happy Herbivore Meal Mentor

4-oz dry noodles, ie rotini, macaroni, smaller pastas are better 
¼ cup (2-oz) vegetable broth 
½ small onion, diced 
1 garlic clove, minced 
15-oz can white beans
garlic powder 
onion powder 
3 cups fresh spinach 
vegan parmesan or nutritional yeast (optional) 
smoked paprika (optional)

  1. Cook pasta via package instructions. 
  2. Drain, reserving ¼-cup cooking water. 
  3. Rinse pasta under cool water, set aside. 
  4. Sauté onion and garlic in oil until translucent. 
  5. Add beans (with their liquid), stirring to combine.  
  6. Turn off heat and mash the beans partially with a fork, or leave whole. 
  7. Season with salt and pepper, plus onion and garlic powder as desired. 
  8. Stir in pasta water to thin as needed, then toss with cooked pasta. 
  9. Turn heat to low and add fresh spinach.
  10. Cook, using tongs to stir around and incorporate, until spinach is soft and combined. 
  11. Top with vegan parmesan or nutritional yeast and a dash of smoked paprika.

  • Serves 2.
  • Per serving: 401 calories, 2.9g fat, 75g carbs, 17.8g fiber, .9g sugars, 22.9g protein
  • Add pine nuts to the pasta. Omnivores  might enjoy some chicken added in.

Tuesday, March 14, 2017

Irish Soda Bread in a Mug

For St. Patrick's Day, serve yourself a treat: Irish Soda Bread for breakfast. This bread doesn't get crusty in the microwave, although maybe you could bake it to make it so. I also removed the raisins, which is probably a definitive component of Irish Soda Bread. But, raisins ruin everything. I got this recipe from Happy Herbivore Meal Mentor.

¼ cup (2-oz) almond milk 
1 tbsp white vinegar 
1 cup oat flour 
2 tbsp raw sugar 
1 tsp baking powder 
½ tsp baking soda
pinch salt 
1 cup applesauce 
12-oz yogurt 
¼ cup jam, flavor of your choice


  1. In a small bowl, whisk milk with vinegar so it curdles. Set aside. 
  2. In a small mixing bowl, whisk oat flour, raw sugar, baking powder, baking soda, and a tiny pinch of salt. 
  3. Stir in milk mixture and applesauce.  
  4. Spoon batter into 4 microwave-safe mugs and microwave each separately for 90 seconds, or until firm. 
  5. Top with a dollop of yogurt and jam. 
  6. Eat remaining yogurt on the side.

Serves 4
Per serving: 274 calories, 2.7g fat, 54.4g carbs, 3.4g fiber, 33.4g sugars, 8.0g protein
If you want the raisins, you can add 1/4 cup raisins after the applesauce step.

Friday, March 10, 2017

Whole Wheat Chocolate Chip Cookies

Yum! These cookies are so easy to make. Throw in the wet stuff, mix, throw in the dry stuff, mix, put on cookie sheet, bake for 10 minutes, cookies! Also, I made two different types. I made the original recipe and these. The omnivore family went by and couldn't tell the difference between the two. 

3/4 cup sugar 
3/4 cup packed brown sugar 
1 cup Earth Balance (2 sticks), softened 
1 teaspoon vanilla 
1 Ener-G egg 
2 cups whole wheat flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 pkg (12 oz) semisweet chocolate chips


  1. Heat oven to 375.  
  2. Mix sugars, butter, vanilla, and egg in large bowl.  
  3. Stir in flour, baking soda and salt.  
  4. Stir in chocolate chip cookies.  
  5. Form 1-2" balls of dough and drop about 2” apart onto ungreased cookie sheet.  
  6. Bake approximately 10 min or until light brown. 
  7. Cool slightly until you can remove from sheet without disturbing cookie shape; remove from cookie sheet.  
  8. Cool on wire rack.            


  • Makes ~3 dozen. 
  • Prep: 10 min           
  • Total: 20 min 
  • You may want to use less than the entire package of chocolate chips.

Wednesday, March 8, 2017

Pasta Alfredo

This is a great winter to not-quite-spring all-in-one meal. There's a little prep, but it's worth it. You can use any pasta shape you like. Bow-ties (farfalle) is a fun and pretty choice.

Alfredo Sauce 
1 head cauliflower florets 
2 garlic cloves 
1 cup (8-oz) almond milk 
1 tbsp nutritional yeast 
1 tsp Italian seasoning 

Main Dish
16-oz asparagus 
10-oz dry pasta 
10-oz cherry or grape tomatoes 
1 cup green peas (frozen works well)

Alfredo Sauce:

  1. In a pot, cover cauliflower with water. 
  2. Boil until very tender, about 15 minutes. 
  3. Drain off water (reserving ½-cup). 
  4. Meanwhile, mince garlic in a blender.
  5. Scrape sides and add cooked florets, working in batches if necessary. 
  6. Add milk, nutritional yeast, and Italian seasoning, plus salt and pepper. 

Blend until very smooth, adding reserved cooking water as needed for consistency.


  1. Cut the bottom ⅓ off the asparagus and discard. Chop remaining pieces. 
  2. Cook pasta via package instructions 
  3. Add asparagus, cherry tomatoes and peas a few minutes before pasta is done to soften and cook. 
  4. Drain and return everything to the pot. 
  5. Add Alfredo Sauce and stir to coat.


  • Per serving: 399 calories, 3.9g fat, 76.2g carbs, 16.4g fiber, 12.2g sugars, 19.8g protein
  • Serves 4

Friday, March 3, 2017

WW Chocolate Chip Cookies

These were in the digital but offline codex, so I made them again for my omnivore family. The only complaint I got was that there were too many chocolate chips. You can use the entire bag, or add them slowly, stopping when you get to a point you prefer.

3/4 cup sugar 
3/4 cup packed brown sugar 
1 cup butter, softened 
1 teaspoon vanilla 
1 egg 
2 cups whole wheat flour 
1 teaspoon baking soda 
1/2 teaspoon salt
1 pkg (12 oz) semisweet chocolate chips


  1. Heat oven to 375 degrees.  
  2. Mix sugars, butter, vanilla, and egg in large bowl.  
  3. Stir in flour, baking soda and salt (dough will be stiff).  
  4. Stir in chocolate chip cookies.  
  5. Drop dough by rounded tablespoonfuls about 2” apart onto ungreased cookie sheet.  
  6. Bake 8-10 min or until light brown (centers will be soft.) 
  7. Cool slightly; remove from cookie sheet.  
  8. Cool on wire rack.            


  • Prep: 10 min           
  • Total: 20 min
  • Makes 3 dozen.  
  • 150 Cal. 

Thursday, March 2, 2017

Shells n'Cheeze

Feeling like some comfort food, I found a recipe that was a fancy vegan Mac n'Cheeze. I didn't want all the fancy stuff, and some of their ratios were off. But my adapted version is really tasty. I've made it several time.

8-oz shells or other pasta, cooked via package directions
1 cup (8-oz) almond milk
2 tbsp nutritional yeast
2 tbsp cornstarch
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric
2 tbsp miso paste**

1 can (15-oz) black beans, drained and rinsed
1 bunch green onions, sliced


  1. In a saucepan, whisk together cold milk, nutritional yeast, cornstarch, onion powder, garlic powder, smoked paprika, and turmeric. 
  2. Cover and bring to a near boil, then reduce heat to low. 
  3. Uncover and continue to cook, stirring occasionally until the sauce thickens. 
  4. Turn off heat and stir in miso. 
  5. Fold cooked pasta into sauce, stirring to coat completely. 
  6. If using, fold in beans and garnish with green onions.


  • Serves 4

Wednesday, March 1, 2017


Lentils, polenta, and yummy spices, what more could you ask for? The weather is not as cold as in the dead of winter, but this is a great meal for those chilly days that linger. 

1 cup dry polenta 
½ cup (4-oz) almond milk 
1 diced onion 
4 minced garlic cloves 
1 seeded and diced green bell pepper 
2 tsp chili powder 
1 tsp Italian seasoning 
3/4 cups lentils 
2 cups marinara sauce


  1. Cook lentils by covering with 3 cups of water and bringing to a boil. Cover, reduce heat to low, and simmer for 15 - 20 minutes.
  2. Bring 2 cups water to a boil. 
  3. Reduce to low. 
  4. Slowly whisk in 1 cup polenta. 
  5. Keep stirring to break down clumps. 
  6. Add milk (about ½-cup) to thin out. 
  7. Add salt to taste. Set aside. 
  8. In a skillet sauté onion, garlic, and bell peppers until onion is translucent and bell peppers have softened. 
  9. Stir in spices to coat and cook 1 minute. 
  10. Add cooked lentils and marinara sauce, stirring to combine. 
  11. Continue to cook over low, stirring occasionally, until thoroughly warm and reduced slightly. 
  12. Spoon lentil mixture into 4 bowls. Top with prepared polenta. Or, put the polenta in first and top with lentil mixture.


  • Serves 4
  • Per serving: 412 calories, 5.2g fat, 75.7g carbs, 17.1g fiber, 14.8g sugars, 15.5g protein

Wednesday, February 22, 2017


Easy and Yummy!

8-oz dry macaroni 
32-oz (4 cups) vegetable broth 
1 diced onion 
3 minced garlic cloves 
¼ cup tomato paste 
1 cup dry red lentils
salt & pepper


  1. Cook macaroni via package instructions. 
  2. Drain, rinse under cool water. Set aside. 
  3. Sauté onion and garlic until translucent. 
  4. Add tomato paste, broth, and lentils.
  5. Cover and bring to a boil. 
  6. Reduce heat to low and simmer until lentils are soft, about 20 minutes. 
  7. Combine mixture with cooked macaroni. 
  8. Add salt and pepper to taste.


  • Per serving: 434 calories, 2.8g fat, 78.7g carbs, 20.7g fiber, 4.9g sugar, 26.6g protein
  • serves 4 

Tuesday, February 21, 2017

Multigrain Biscuits

In my effort to make things I enjoy so that I will choose to eat them again, I decided to make my Homemade Multigrain Biscuit Mix.

For mix:
1 cup whole wheat pastry flour
1 cup spelt flour 
1 cup cornmeal
1/2 cup rolled oats 
1/2 cup wheat germ 
1/2 cup powdered coconut milk
2 tablespoons baking powder
1/4 cup stevia
2 teaspoons salt
1/2 cup cold vegan buttery sticks, (short time in freezer helps) 

For biscuits:
1 cup biscuit mix
1/4 cup water or more
1 tablespoon unsweetened vanilla almond milk, optional


  1. For the biscuit mix, in a large bowl, mix the flours, cornmeal, rolled grains, milk powder, baking powder, stevia, and salt. When well combined use a grater to shred the cold butter or margarine into the bowl, tossing with the flour to coat. Squeeze the mixture in handfuls to break up the butter or margarine into small pieces. Store in zipper-top bags in the refrigerator or freezer. 
  2. (If frozen, measure what you want to use and let it come to room temperature for an hour before proceeding.)
  3. To make 4 biscuits, preheat the oven to 450ºF. Measure 1 cup of the mix into a large bowl. Quickly stir in 1/4 cup water or enough just to moisten; don't overstir. Flatten the dough in the bottom of the bowl and cut it into 4 wedges. Transfer the biscuits to an ungreased baking pan. Brush the tops with milk (if desired), and bake for 8-10 minutes. Serve hot.

Other Details:

  • Makes 5 cups biscuit mix, enough for about 20 biscuits. 
  • Subsitutes: kamut flour for spelt flour; rolled oats = rolled rye = rolled barley; wheat germ = rolled quinoa; almond milk = any milk. Use gluten-free flours for gluten free option. powdered coconut milk = soy protein powder.
  • According to My Fitness Pal, nutrition per biscuit is 149 Calories, 19g carbs, 7g fat, 3g protein, 2g fiber.

Monday, February 20, 2017

Maple Cinnamon Rolls

Off the bat, nothing compares to Preston Rolls (original and vegan.) But, if you need something a little easier to make - like so much easier and less pressing, these fit the bill. They are also a different type of cinnamon roll. 

These should be served warm and as fresh out of the oven as possible. You can do most of the prep the night before and finish putting the rolls together and baking the next day - or a couple days down the road if you have a lot of baking/cooking ahead of you. It is okay to freeze these as well. 

1 quart almond milk
1 cup vegetable oil
1 cup sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt

additional flour
1/2 lbs (2 sticks) Earth Balance
1.5 - 2 cups sugar

Maple Frosting
2 lbs powdered sugar
2 teaspoons Maple Extract
1/2 cup almond milk
1/4 cup brewed coffee
1/8 teaspoon salt

  1. Mix the milk, vegetable oil and sugar in a pan. Heat until steaming heavily. Turn off heat and leave to cool to lukewarm, 30 - 60 minutes.
  2. Once mixture is lukewarm, transfer to a mixing bowl. Add both packages of Active Dry Yeast across the top. (Not a single pile.) Let this sit for a minute. 
  3. Add 8 cups of all-purpose flour, slowly. Stir mixture together.  For first 4-5 cups, use regular mixing arm. Use dough hook once dough starts for form. Cover and let rise for at least an hour.
  4. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and refrigerate until you need it. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
  5. To prepare rolls: Sprinkle rolling surface generously with flour. 
  6. Take half the dough and place on floured surface. Roll the dough in a rectangular shape (longer side nearest you) and thinning the dough. 
  7. Drizzle 1 stick or so melted butter over the dough. Then sprinkle 3/4 to 1 cup of sugar over the Earth Balance followed by a generous sprinkling of cinnamon.
  8. Roll the dough lengthwise on the long side of the rectangle (so you have a long roll of buns rather than a short and very fat stick.)
  9. Use cooking spray or extra Earth Balance to grease pans. Cut the rolls approximately 1 inch thick and place in the buttered pans.
  10. Repeat this process with the other half of the dough. Let the rolls rise for about 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 20 minutes. Check often.
  11. For the frosting, mix together all ingredients listed and stir well until smooth. Viscosity will vary. Thicker is better, as long as it pours. Taste and adjust as needed. Pour over the rolls.
  • You can also add other fillings, such as chocolate chunks or caramel. 
  • You could also line your baking pans with foil, and turn them upside down after the frosting has soaked in. This creates more of a sticky bun feel.

Friday, February 17, 2017

Scotch Oat Cake with Broiled Brown Sugar Topping (vegan)

Where to put this? It's cake, so that implies dessert. But, it's like a coffee cake in that you would serve this crumbly confection with coffee. Does that mean it's breakfast or bread? I'll keep it as a dessert. 

I based this off a cake I made several years ago. I made the recipe vegan, and I altered some of the ratios. Very tasty. I brought it to work so that I would not eat the entire thing myself. Nearly every person I gave a piece to said how good it is. 


1 cup apple juice
2/3 cup Scotch oats or steel-cut oats or bulgur wheat
1 2/3 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup brown sugar or raw sugar
1/2 teaspoon salt
1/2 Tbsp lemon juice
1/2 cup almond milk
1/4 cup canola oil
1 1/2 teaspoons vanilla extract


3 tablespoons vegan stick butter, melted
1/2 teaspoon vanilla extract
1/2 cup brown sugar
pinch of salt
1/2 cup chopped walnuts


  1. In a small saucepan, bring the apple juice to a boil, then add the oats or bulgur. Return to a boil, then cover and reduce the heat to a simmer. Cook for 10 minutes. Take the pan off the heat and let cool, uncovered. 
  2. In a medium bowl, mix lemon juice with almond milk. Let sit for 5-10 minutes.
  3. Preheat the oven to 350ºF. Oil a 9-inch square baking dish.
  4. In a large mixing bowl, whisk the flour, baking soda, brown sugar, and salt. 
  5. In the medium bowl add oil, vanilla, and oat mixture to the milk mixture. 
  6. Mix into the dry ingredients, stirring until well mixed. Scrape the mixture into the prepared pan. 
  7. Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
  8. While the cake bakes, make the topping. In a small bowl, mix the melted butter, vanilla, brown sugar, salt, and walnuts. When the cake is done, place it on a cooling rack. 
  9. Turn the oven to broil, and put a rack 4 to 5 inches from the heat. Drop spoonfuls of the brown sugar topping over the cake, spreading it gently and leaving 1/2 inch bare around the edges. 
  10. Broil with the door open, watching closely, just a minute. When the topping is bubbling and melted, take it out to cool. 
  11. Serve warm, after the topping has set.

Other details:

  • Serves 8