It took me a long time to try to make cinnamon rolls. Not because the recipe is hard, but because they are time consuming due to the rising time. Too fancy for just my husband and I, and what company is going to stay in bed long enough for me to make these. Finally I had my teenage cousins over and I had the opportunity to try these out. Cinnamon rolls are now on a rotation as I have figured out that I can make them in advance, and freeze the rolls making for an impressive, yet stress-free breakfast. Perfect for holiday mornings. This recipe is adapted from “The Joy of Vegan Baking” . I found the recipe did not have enough filling, so I upped the quantity there. I also roll my dough out thinner and end up with lots of small cinnamon rolls.
To make ahead you have a few choices, they both work well. Option one: make the cinnamon rolls completely including baking. Freeze the rolls and re-heat in a 350 oven until warmed through. Make the icing and ice at this time. I have a tendency to over-bake the rolls using this option, just because I’m not paying attention, but it is very fast. Option 2: Make the rolls to the point where you cut them. Then wrap and freeze. The night before you want them put them in the refrigerator to thaw, morning of let them rise for 30 min to an hour, then bake and ice as directed. They come out a bit more perfect this way, but it takes a bit more waiting time.
I know I haven’t posted for a long time. I’m sorry. I got out of the habit, but I’m trying to get back into it. Today I was thinking about Easter, we are going to have Easter brunch!! I do love brunch. Don’t forget to serve these vegan pancakes with Tempe Sausage and Scrambled Tofu!
This is one of the easiest vegan recipes to master, and one that no one will ever know is vegan. This recipe makes 8-10 pancakes depending on how big you are making them.
Don’t forget the real maple syrup!
1 very ripe banana
1 cup flour
2 tsp. baking powder
1/8 tsp. baking soda
dash of salt
1 tsp. vanilla
3/4-1 cup liquid (non-dairy milk, water, coffee, tea, or a mixture of anything)
Optional additions: nuts, chocolate chips, fruit…
Oil for cooking
Mash banana in a medium bowl.
Add flour, baking powder, baking soda, salt, vanilla and 3/4 cup of milk and stir together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
Stir in any optional additions such as nuts.
Heat a large skillet, I use my biggest cast iron pan, over medium heat.
Once pan is hot add a small amount of oil to prevent pancakes from sticking.
Pour batter into the pan making sure to leave enough room between the pancakes to flip them!
Cook on first side until bubbles that form on pancakes burst and edges start to dry out.
What should I make for brunch? A common question on a Sunday morning. I suggest Tempeh Sausage, Breakfast Potatoes, Scrambled Tofu and Waffles. Ohh yeah baby, that’s a brunch if I ever heard one.
I’m sorry I haven’t been posting much lately, I have stated a new job and I’m still figuring out my schedule. My awesome husband has been doing a lot of cooking and our slow cooker is getting a work out. My husband also makes me breakfast on Saturday mornings so it is ready when I get back from my workout. Last Saturday it was everything I listed above except for waffles. It was awesome. I had to make the tempeh sausage again this weekend because it is so tasty.
This weekend I used a local tempeh which is much softer than the Lightlife brand I normally use. I much prefer the texture and taste when I use Lightlife in this recipe. If you are using a softer tempeh maybe boil it for less time.
Vegan Tempeh Sausage
1 package tempeh
1 cup vegetable broth
3/4 tsp rubbed sage
3/4 tsp thyme
1/2 tsp crushed red pepper flakes
1 tsp Vegan Worcestershire sauce
fresh ground pepper
2 small cloves garlic, minced
1/2 tsp herbs de provence
1/2 tsp fennel seeds
1/2 tsp caraway seeds
oil for cooking
Boil tempeh and vegetable broth together over medium high heat until broth is almost gone, about 10 minutes.
Place tempeh and all ingredients except for oil in a food processor and process until tempeh is mashed and everything is sticking together.
Shape tempeh mixture into patties.
Heat oil in a skillet and cook patties until golden brown on both sides. Serve hot.
Sorry it has been so long since I have posted. I was in Mexico diligently eating as much as possible to get new ideas for recipes. I do it for you. I haven’t been cooking much since I got back, but one thing I always have to eat is breakfast. This is one of my favorites.
I love breakfast, and I love salty things for breakfast. As a vegan sometimes that is hard to do, I decided I needed something to replace the egg sandwiches that where I large part of my morning for many years, so along came the vegan breakfast sandwich. This has now been my go to breakfast for a number of years. It is super fast once you have made it a few times, and keeps me full until lunch. What more can you ask for in a breakfast. Ohh, it tastes awesome!
My husband loves this on bread, I like bagels. This recipe is for one sandwich.
Vegan Breakfast Sandwich
Bagel or 2 pieces of bread, Toasted
Tofu (2 slices about a 1/4″ thick)
Olive Oil, enough to cover bottom of pan
2 TBL vegan cream cheese
2 tsp nutritional yeast
1/8 tsp salt or less to taste
dash of garlic powder
dash of cayenne
3 tsp apple cider vinegar
Heat a little oil in the bottom of a small skillet over medium/high heat.
Add tofu and cook for about 2 minutes until one side is golden brown.
While it is cooking mix the cream cheese and nutritional yeast together.
Start toasting your bread.
When tofu is golden, flip it over and cook for about 30 seconds.
Add salt, garlic, cayenne and vinegar to tofu.
Cook until the vinegar has evaporated.
remove from heat.
Spread cream cheese/nutritional yeast mixture on toast, add tofu and enjoy!! —Also super good with avocado and tomato added.
These potatoes are what we serve whenever anyone comes over for breakfast. They are perfect for a brunch with friends, or for just the two of us. I often serve them with tofu scramble and waffles or pancakes. When it is just my husband and I we eat the whole pan of potatoes and call it good.
2 TBL olive oil
3 Large potatoes, cut into small cubes
1 Large onion, diced
1/2 tsp garlic powder
1 tsp salt
1 tsp chili powder
1 tsp paprika
few grinds black pepper
cayenne to taste
Heat oil in a large skillet over medium heat for about 20 seconds.
Add potatoes and cook covered until potatoes start to soften, about 5 minutes.
Remove cover and continue to cook uncovered until potatoes are tender and starting to brown.
Add onion and cook 5-10 minutes more until potatoes are brown and crispy and onion is cooked through.
Just before everything is cooked through add all the spices and give it a taste. Add more if your potatoes were really big!
So if you’re vegan you have probably had a tofu scramble. This doesn’t taste like those. My husband thinks it tastes like scramble eggs and cheese. I don’t think so, but it is good! This is the most often requested breakfast item in my house. I hope you like it. Just a note, I never actually measure the cream cheese because I hate putting it in, then scraping it out of a measuring spoon, also the measurements don’t have to be exact for it to taste yummy.
8 oz extra firm tofu (not silken)
1 cup kale chopped (optional)
1/4 tsp. salt
1/8 tsp. garlic powder
dash of cayenne
few grinds fresh black pepper
1 TBL nutritional yeast
2 TBL vegan cream cheese
Heat oil in a skillet over medium high heat.
Once the oil is hot, about 30 seconds, add the tofu and crush it with a fork until it is crumbly.
Add the kale if using.
Cook the tofu and kale until the water is absorbed and the tofu looks dry.
Add the salt, garlic, cayenne, pepper, nutritional yeast, and cream cheese.
Mix everything together and heat until warmed through, just a few seconds longer.
I recently got married! Very exciting to be sure. Now my husband and I are staying with his parents until we can move into our new place. This isn’t so bad, but finding food we can all eat is always a struggle as I am vegan, and they are not. One meal I can make for everyone pretty easily is breakfast. In fact, whenever we see each other they ask me to make pancakes or waffles. Here is my recipe for banana walnut waffles that is a favorite of my father-in-law.
Banana Walnut Waffles
3/4 cup soy milk
1 tsp vinegar
1 very ripe banana, mashed
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
dash of salt
1 TBL oil
1 tsp vanilla extract
1/2 cup chopped walnuts.
1. Pour the vinegar in the bottom of a one cup measuring put. Add soy milk to the vinegar and set aside to curdle.
2. Mash the banana in a bowl, then add the flour, baking powder, baking soda, salt, oil, vanilla and soy milk. Mix until mostly smooth, some small lumps are ok. Sometimes I find I need to add more soy milk at this time. The batter should be thin enough to pour, but not so thin it runs out of the waffle maker.
3. Stir in the walnuts.
4. Cook waffles according to the directions on your waffle maker.
Makes 4-5 waffles depending on your maker and how thick the batter is.