Saturday, July 3, 2010
Kitchen Cleanup and Vegan Cinnamon Rolls
After reading Green and Crunchy as I mentioned in my previous blog post, I was inspired to rectify this atrocity. For as much time I spend in the kitchen, it should be organized and neat, not a jumble of bags. I popped out and bought some bell jars and some of those plastic lids and went to town.
Things I discovered during this process:
- I have no clue what is actually in my pantry. I had four, count them, four bags of wheat flour in my pantry. I don't even use wheat flour that often, which makes this especially painful (I prefer WWPF and spelt).
- Many of these bags had holes in them, which meant that quinoa was rolling around in my pantry. This is not good, since last summer I had to deal with a serious ant infestation in my pantry. This meant I needed to scrub down my shelves and be diligent about sweeping.
- I didn't buy enough jars. Even with the 24 quart jars I purchased, plus some of the jars I have around my house (I've been saving the glass ones like from applesauce and jams), I still didn't have enough. Sadly, this means there are still a few plastic baggies floating around containing 5 dried apples, or a cup or two of almonds I couldn't fit in the jar.
Now to the good stuff: Cinnamon Rolls. If you really want a picture to get your taste buds going, check out this one.
Okay, this doesn't really deserve directions. To set the stage, I like to make brunch for my mom and pop for their corresponding "days" (Mother's and Father's Days). A couple of years ago, when I was still vegetarian, I made a rip off version of Cinnabon cinnamon rolls. They were soooo good; tasted just right and oh so wrong.
This time around, I was concerned because I am now a vegan. Will I still be able to pull off cinnamon rolls without eggs, butter, milk, and cream cheese? The answer was a resounding YES!
Don't get me wrong, these rolls are by no means healthy, however they are extremely tasty. I was able to leverage the cinnamon roll recipe I used before by switching out the nonvegan ingredients. I used Earth Balance for any butter mentioned, Tofutti cream cheese for the cream cheese, almond milk for the milk, and 2 tbsp ground flax seed + 6 tbsp hot water for the 2 eggs.
You don't need to make it in a bread machine like the recipe states. I made the dough, put it in a bowl with a damp towel over it, and put it in a warm oven (heat to 200F and then turn off), and let rise for an hour. These came out just as brilliantly as the original batch did, but completely vegan!