Tag Archives: vegan

Vegan Sourdough Cinnamon Rolls

  By |
1 Comment

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.

Vegan Sourdough Chocolate Cake

  By |
Leave a comment

This cake comes from a recipe that has been used during times when some grocery items were less available, like during the Great Depression. That makes it feel awfully pertinent right now. I’ve changed it to allow me to use sourdough discards that are always awaiting use in my house!

Ingredients

Sourdough Vegan Chocolate Cake

  • 2 cups sourdough starter 
  • 1 1/2 cups unbleached all-purpose flour
  • 2 cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 teaspoon vinegar
  • ½ cup vegetable oil
  • 1 generous cup of chocolate chips – optional

Process

Mix well. Place in an 8 x 16 cake pan and bake at 350* for 20 minutes or until toothpick inserted in center comes out clean. This makes a large cake. If you want to bake in an 8 x 8 pan, just half the recipe.

Southwest Vegetable Soup – Vegan Recipe

  By |
Leave a comment

I like soup, regardless of the weather, but this is a nice transitional soup for the seasons. It’s not heavy like a winter soup, but the spices give it a warming kick. This makes a TON of soup, so you may want to half it or prepare to freeze a bunch.

Instructions below are for doing this in a pressure cooker. If you don’t wish to cook it that way, presoak the beans overnight and then the rest is the same except cook on stovetop until beans are done.

Ingredients

  • 1 lb dry pinto beans
  • 1 onion, diced
  • 1 red pepper, diced
  • 5 stalks celery, chopped
  • 3 carrots (or a couple of handfuls of baby carrots), chopped
  • 5 potatoes, chopped
  • 1 lb fresh green beans, cleaned and ends removed (or frozen)
  • 12 oz bag of frozen corn
  • 2 large cans diced tomatoes
  • 3 cups V-8 or tomato juice
  • 6 cups vegetable broth
  • 4 TBSP dried cilantro
  • 3 TBSP cumin
  • 1 TBSP chili powder
  • 2 TBSP red pepper flakes
  • salt and pepper to taste
  • lime wedges (1 per bowl)
  • tortilla chips crushed or tortilla strips (optional)
  • avocado sliced or diced (optional)
  • vegan sour cream

Process

Place everything but the frozen corn (and green beans if you use frozen) in a large pressure cooker. If it will be too much liquid for your cooker to be safe, leave out some of the veg broth to add in the second stage. Bring to high pressure and cook 20 minutes. Turn off and allow to depressurize.

Check the pinto beans. If they aren’t done, return to a boil for a little longer without re-pressurizing until done. Once the beans are done bring to a low boil, add the frozen corn (and green beans if you didn’t use fresh) and any remaining veg broth, and simmer for an additional 10-15 minutes.

If it isn’t broth-y enough (I have to admit that I’m not 100% sure how much veg broth I used), you can definitely add more. Salt and pepper to taste.

Serve with tortilla chips/strips, diced avocado, sour cream, hot sauce, and the juice from a lime wedge. Yum!