Posts tagged egg free
Posts tagged egg free
(Shout out to @Earth_Balance … use their coconut spread for a little extra taste!)
Okay show of hands… Who misses being able to GORGE on cinnabon? I mean there is no way their stuff is vegan… I’ve seen ‘em make it! they use A POUND OF BUTTER just to coat the dough for the FILLING!! Silly Cinnabon… that’s not vegan! haha
But have I got a recipe for you… Now be warned this is NOT a quick recipe but I promise… it’s COMPLETELY WORTH IT!!! (Ps. I’m working on trying to convert this back to non vegan for some family/friends who want it but for now this is the VEGAN VERSION)
Wanna know the best part? You can make it in even the least stocked kitchen… If you have a Large mixing bowl, a wooden/plastic spoon, plastic wrap and a 13x9” pan… You’re golden!
1 ¾ cups lukewarm water
1 ½ TBS instant yeast
1 ½ tsp salt
1 cup nondairy milk, warm, whisked with 2 TBS Ener-G
½ cup agave syrup
½ cup nondairy butter, melted
5 cups all-purpose flour
2 cups whole wheat flour
4 TBS nondairy butter, softened
¼ cup sugar
1 tsp ground cinnamon
¼ tsp nutmeg
½ cup pecans, chopped
OOEY GOOEY CARAMEL TOPPING
6 TBS nondairy butter, softened
½ tsp salt
½ cup brown sugar
30 pecan halves
In a large bowl, mix together the non-dairy milk/Ener-G mixture, water, syrup, melted EB, yeast and salt. Stir well with a wooden spoon. Add in the flour. STIR!!! Stir until you don’t see any more dry bits of flour. Cover (with plastic wrap) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart (literally it produces gasses from the yeast) around in the refrigerator, the better tasting the dough will be. (After spending the night in the fridge)
The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time. (I need to find the book that this recipe is from to get more ideas on how to use the extra dough… borrowed the book from my grandfather before I moved to FL..)
Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.
Mix the topping and the filling.
FOR THE TOPPING: Cream together the EB, and sugar. Spread this topping evenly on the bottom of the 13x9” pan. Scatter with pecan halves.
FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.
Dust your counter with flour and roll out the dough with a rolling pin to 1/8” thick rectangle. Try to get it 13” x 17” I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet filling evenly on the surface. Scatter chopped pecans all over. Roll it up, starting with the long side.
Flour your serrated knife and cut roll into 8 pieces.
Set it in the pan on top of the caramel, cover with towel and rest for 1 hour.
Preheat your oven to 350F. Make sure you put the pan on the middle rack of the oven or the caramel won’t melt like it should. (Live and Learn) The book says to bake for 40 minutes, or until golden brown and well set in the center. (if it’s browning but not set, lightly cover with some aluminum foil) But take a peek at the rolls around the 35 minute mark.
While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.
YUMMMMMMMM If you don’t absolutely love me for this… you’re mean.
Happy and HealthIER eating :-)
Used this coleslaw the other day for Vegan BBQ shred sandwiches (using Gardein vegan BBQ shreds!) I followed the recipe exactly with the exception of the time I let it sit… I didn’t read the recipe until like 6 hours before I was going to make it… It says “cover and refrigerate for 24-48 hours to let the flavor develop”… Ooooppss hehe so I “doctored” the recipe when I tasted it at 6 hours of “flavor development” and it still turned out wonderful!
1/4 cup vegan mayonnaise
1/4 cup vegan sour cream
1/2 TBS white wine vinegar (I also added 1/2 TBS apple cider vinegar when I tasted it @ 6hrs)
1/2 TBS agave nectar (I added another 1/2 TBS @ 6hrs)
1/2 tsp fine sea salt
1/2 head green cabbage, quartered, cored, and thinly shredded
1/8 small red cabbage, halved, cored, and thinly sliced
1 carrot, shredded
(Or if you’re lazy like me… sub the cabbages and carrot for a 1-lb bag of prepared slaw mix!!)
In a small bowl whisk together mayo, sour cream, vinegar, agave nectar, and salt; set aside.
In a large bowl, combine the cabbages and carrot (or dump the slaw mix in the bowl hehe). Add the dressing and toss until well combined. Cover and refrigerate for 24-48 hours to let the flavors develop. (Or if in a time crunch, use my modifications at 6 hours after flavor develop.)
I was really happy with this recipe because I love coleslaw and to have a vegan recipe that tastes like regular coleslaw makes me and my tastebuds happy :-) Also this would be something to take to a picnic or a summer potluck… non vegans will never know that it’s vegan!
Happy and Healthy Eating!