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Rolls:
3/4 C unsweetend soy milk
1/4 C margarine, softened
3 1/4 C all-purpose flour
1 (.25 ounce) package instant yeast
1/4 C white sugar
1/2 tsp salt
1/4 C plus 2 TBS water

Filling:
1 C brown sugar, packed
1 TBS ground cinnamon
1/2 C margarine, softened

Glaze:
1 tsp corn syrup
1 tsp maple syrup
1 tsp vanilla extract
1 C icing sugar
2 TBS unsweetened soy milk

  1. Heat the soy milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool untillukewarm.
  2. In a large mixing bowl combine 2 1/4 cup flour, yeast, sugar and salt;mix well. Add water and the soy milk/margarine mixture; beat well.
  3. Addthe remaining flour, 1/2 cup at a time, stirring well after eachaddition. When the dough has just pulled together, turn it out onto alightly floured surface and knead until smooth, about 5 minutes
  4. Cover the dough with a damp cloth and let rest for 10 minutes.
  5. Meanwhile, in a small bowl, mix together brown sugar, cinnamon,softened margarine.
  6. Roll out dough into a 12×9 inch rectangle. Spread dough withmargarine/sugar mixture (if you want you can add in some raisins ornuts).
  7. Cut into 12 equal size rolls and place cut side up in 2 lightlygreased rounds pans. Cover and let rise until doubled, about 30minutes. Preheat oven to 375 degrees F (190 degrees C).
  8. Bake in the preheated oven for 20 minutes, or until browned.
  9. Combineall the ingredients for the glaze in a small bowl and mix until smooth. Let rolls cool a few minutes then drizzle with glaze.
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Brownies

Ingredients

1/2 cup canola oil
1/2 cup maple syrup
1/4 cup soymilk
1.5 tsp vanilla
1/2 cup unbleached white flour
1/2 cup whole wheat pastry flour
1/2 cup cocoa powder
1/2 cup cup sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup semi/sweet chocolate chips
1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees F. Lightly oil an 8 inch square GLASS pan.
  2. Put the oil, maple syrup , soy milk and vanilla in a medium bowl and whisk to combine.
  3. In a separate bowl whisk together the flour, cocoa, sugar, baking powder and salt.
  4. Fold the dry ingredients into the wet mixture with a rubber spatula. Don’t overmix.
  5. Fold in the chocolate chips and walnuts.
  6. Put the batter in the pan and spread it out evenly. Bake for 35 minutes.
  7. Don’t overbake.
  8. Cool before cutting.
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Chocolate-Glazed Donuts
Tried and true.

Chocolate-Glazed Donuts

Tried and true.

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From Vegan Cupcakes Take Over the World.

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Tried and true. Add some peanut butter and drizzle chocolate for a better version. (Don’t try mixing chocolate chips in unless you just want them to melt through. By the time it’s cool enough that the chips won’t melt, it’s impossible to mix.)

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veganrecipesforlater:

Hummus Faux-dillas

Just made these! They’re easy and really good. Filling, too. Too filling, maybe. Definitely a success.

veganrecipesforlater:

Hummus Faux-dillas

Just made these! They’re easy and really good. Filling, too. Too filling, maybe. Definitely a success.

Tags: tried success
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veganrecipesforlater:

15 Minute Creamy Avocado Pasta

This was okay, but I really need a food processor. The blender didn’t cut it. It’s really simple tasting, very cool. I think it would be good in the summer if you rinsed off the pasta in cold water and maybe chop up some cherry tomatoes.

veganrecipesforlater:

15 Minute Creamy Avocado Pasta

This was okay, but I really need a food processor. The blender didn’t cut it. It’s really simple tasting, very cool. I think it would be good in the summer if you rinsed off the pasta in cold water and maybe chop up some cherry tomatoes.

Tags: tried