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we had pecan pancakes in the morning because i had a million pecans left over from making magic bars.
dinner was tofurkey, roasted potatoes, carrots & onions, mashed potatoes with gravy, roasted asparagus, baked yams.
we were supposed to go visit our families for christmas but one of our cats had a medical emergency and we had to stay home. i was sad that we didn't get to go but i bet our dinner was nicer than what we would have gotten had we gone! we're going for new year's in any case.
I'd love your recipe for vegan pumpkin cinnamon rolls...YUM!
Vegan Pumpkin Cinnamon Rolls (Credit to Mama Pea)
(Makes 6 rolls)
Dough:
1 cup almond milk, warm
1 packet yeast
1/4 c. canned pumpkin
2 c. pastry flour
1/2 c. organic unbleached all purpose flour
1 T. baking powder
1/4 c. organic sugar or sugar substitute (I used Nu Naturals Stevia Baking Blend)
1 tsp. pumpkin pie spice
1/4 t. salt
Cinnful Filling:
1/2 c. brown sugar (I mix regular sugar with molasses)
1 T. cinnamon
2 T. Earth Balance (or other dairy free margarine), softened
2 T. raisins (if desired)
Icing:
1 c. powdered sugar
3 T. almond milk
splash of vanilla extract
pinch of salt
Dissolve yeast in warm almond milk. Set aside. Combine flours, spices, baking powder and salt. In a separate bowl, combine filling ingredients and set aside.
After yeast and almond milk is foamy (about 5-8 minutes or so), stir in pumpkin. Add wet ingredients to dry and stir until a dough forms. Turn dough out onto floured bread board and knead for a minute or so (about 20 times). Knead in as much extra flour (~1/4 c.) as necessary so that dough is no longer sticky. Roll dough into a large rectangle.
Sprinkle filling over dough and roll dough up firmly to make a log. Cut the log into six equal pieces and place in a loaf pan sprayed with cooking spray.
Either cover rolls and place in the refrigerator overnight, or if planning to bake immediately, let dough rise in a warm place for at least 40 minutes.
Preheat oven to 350 degrees. Bake rolls for 23 minutes.
Stir icing ingredients together and drizzle over rolls.
1/4 c. organic sugar or sugar substitute (I used Nu Naturals Stevia Baking Blend)
1 tsp. pumpkin pie spice
1/4 t. salt
Cinnful Filling:
1/2 c. brown sugar (I mix regular sugar with molasses)
1 T. cinnamon
2 T. Earth Balance (or other dairy free margarine), softened
2 T. raisins (if desired)
Icing:
1 c. powdered sugar
3 T. almond milk
splash of vanilla extract
pinch of salt
Dissolve yeast in warm almond milk. Set aside. Combine flours, spices, baking powder and salt. In a separate bowl, combine filling ingredients and set aside.
After yeast and almond milk is foamy (about 5-8 minutes or so), stir in pumpkin. Add wet ingredients to dry and stir until a dough forms. Turn dough out onto floured bread board and knead for a minute or so (about 20 times). Knead in as much extra flour (~1/4 c.) as necessary so that dough is no longer sticky. Roll dough into a large rectangle.
Sprinkle filling over dough and roll dough up firmly to make a log. Cut the log into six equal pieces and place in a loaf pan sprayed with cooking spray.
Either cover rolls and place in the refrigerator overnight, or if planning to bake immediately, let dough rise in a warm place for at least 40 minutes.
Preheat oven to 350 degrees. Bake rolls for 23 minutes.
Stir icing ingredients together and drizzle over rolls.
Thanks so much, JJingle! I'm printing this one.
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