Vegan Sourdough Cinnamon Rolls

I do love a good cinnamon roll! These are a nice combination of slightly tart breading and sweet cinnamon.

Ingredients

Rolls

  • 3 2/3 cups flour
  • 1/2 cup vegan butter
  • 1 cup non-dairy milk, warmed slightly
  • 1/2 cup active sourdough starter
  • 1/4 cup sugar

Cinnamon Filling

  • 1/4 cup vegan butter
  • 1/4 cup sugar
  • 2 tbsp cinnamon

Icing

  • 1 cup confectioner’s sugar
  • 1-2 tbsp non-dairy milk
  • 1 tsp maple syrup

Process

  • Mix flour and butter with hand or mixer until a sandy consistency.
  • Add remaining dough ingredients and mix (if using a stand mixer, use dough hook). Mix with dough hook for about 5 minutes or mix and knead for 10 minutes until it comes together into a soft ball. Try not to add more flour, but if you have to, do so just a tablespoon at a time.
  • Cover with a towel or lid (be sure there is room for it to rise) and set in a warm spot overnight or until it doubles.
  • The next morning or after dough has risen, preheat oven to 350°F.
  • To make the cinnamon filling, melt the butter and mix in the other ingredients.
  • Lightly coat counter or cutting board and roll out dough into a rectangle (about ¼ to ⅓ inch thick) and spread the cinnamon evenly to all edges.
  • From the long edge, roll the dough into a “log.”
  • Use a sharp knife to cut your rolls about ¾-1 inch in height.
  • Place the rolls in a lined baking pan. separated to allow for spreading.
  • Bake for 20 minutes or until they are lightly golden.
  • Remove from the oven and allow to cool.
  • While the rolls are cooling, mix the icing ingredients until smooth and then drizzle over cooled rolls.

Scrumptious Tofu Scramble

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Ingredients

  • One Package of Firm Tofu
  • 1/4 an Onion
  • 1/4 a Red Pepper
  • Handful of Kale
  • Squeeze of Lemon Juice
  • 3 tbsp Nutritional Yeast
  • 1 tsp Cumin
  • 1 tbsp Turmeric
  • 1 tbsp Black Salt
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • Optional: Vegan Cheese

Start by getting excess water out of the tofu and put to the side

Chop up the onion, pepper, and kale

Put kale into a separate bowl and add a squeeze of lemon juice. Massage the kale until soft; should be about a minute

Sauté the onion, pepper, and kale in a pan with some olive oil

Add the spices and then add the crumbled tofu. Cook until the desired consistency. Add a sprinkle of vegan cheese if you want and enjoy.

We prefer this scramble on a toasted roll with some hot sauce.

Dawes Cookies – Vegan Recipe

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My son named these cookies, because they have a little bit of everything (for the Dawes fans).
I’ve been on a cookie tear, trying to come up with recipes that are delicious, but healthy enough that I can grab one for breakfast – when I don’t usually want to eat – and not feel bad about it. These fit that bill.

Ingredients

2 tsp vanilla flavoring
3 mashed overripe bananas
2 T tahini or peanut butter
3 T almond or soy milk
1 cup whole wheat pastry flour (can sub with gluten free all purpose)
1 ½ cups oats (either quick or regular, can use gluten free oats)
½ cup vanilla vegan protein powder (I used PlantFusion Protein Vanilla Bean)
⅔ cup raw sugar
1 tsp baking powder
1 tsp baking soda
⅔ cup shredded coconut
⅔ cup vegan chocolate chips
⅔ cup raisins
⅔ cup dried cranberries
⅔ cup pecans

Process

Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients thoroughly. Combine. If it seems too dry, add additional soy or almond milk very gradually. If it seems too wet, add additional oats or flour very gradually.

Spoon by large dollops onto a baking pan or stone and flatten slightly (they will not really rise or spread much).

Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned.

Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.

Makes 24 cookies.

Nutrition per cookie (approximate)
125 calories
1.5 grams fat
18 grams carbohydrates
10 grams sugar
4 grams protein
2 grams fiber

Photography by Ms. TheVeganAsana Jr. II.