Vegan Sourdough Cinnamon Rolls and Sticky Buns

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This recipe is a revision of my previous cinnamon roll recipe and I have to say it’s *even better!* There is also the option to make sticky buns, rather than just “plain” cinnamon rolls. I included the icing/drizzle instructions, but you honestly don’t need icing and would not want it for the sticky buns. Ingredients Rolls 460g (3 ⅔ cups) flour 1/2 cup vegan butter  1 cup non-dairy milk, warmed slightly 100g (about ½ cup) active sourdough starter 50g (¼ cup) sugar Cinnamon Filling 200g (1 cup) brown sugar 4 tablespoons vegan butter 40g flour (¼ cup) 1.5 tablespoons cinnamon Pecan Topping (for … Continue reading →

Salsa Verde with Roasted Tomatillos

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Spicy, fresh, and delicious. This salsa verde is also easy to make. Ingredients2 lbs tomatillos4 cloves garlic1 medium onion2 jalapeños 3 tbsp olive oil1 small bunch fresh cilantro or 2 tablespoons dried cilantro1 lime, juiced ProcessPreheat oven to 400*Slice tomatillos in half horizontally. Roughly cut the onion into wedges. Leave skins on the garlic.Arrange garlic and onion on a large baking pan or sheet and drizzle lightly with oil (you can also just add it all at the same time and then remove the tomatillos once softened and allow the onions and garlic to cook more, but that’s a little … Continue reading →

Half-Einkorn Sourdough Boules

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Einkorn flour is not the easiest flour to work with. I’ve now made four batches of bread using this flour and one was ok, one was a total failure, another fine, and this most recent batch, with my own percentages, is the best. It’s a 44% einkorn loaf, so you don’t get quite as much of the advantage of this heirloom grain, but it’s better than nothing! And it gives a nice depth and beauty to the bread, as well! Levain (or just make sure you have enough of your starter to spare) 35g starter 35g all purpose flour 35g … Continue reading →