Monthly Archives: April 2015

Gluten Free and Vegan Cinnamon Rolls

Y’all.  Talk about a life changing experience.  I made these cinnamon rolls this morning for Easter Breakfast at church and I had one hectic morning.  I got up at about 6:30 and started making these bad boys, thinking I would definitely be finished in time to make it on the train by 8:00.  Well, I made it on the train by 8:30 and was only 15 mins late for breakfast.  I feel like I should have given myself about 3 hours to make these, or made the dough the night before.  I don’t want to take the glory for this recipe, I found it on the website below, and I also copy and pasted the recipe on this blog post.  The only thing I did differently than the recipe, was no chia seeds, and a different type of gluten free flour that I found at the REWE near my apartment.  Also, my version looked different than the rolls on her website.  My dough was quite crumbly, which made it a little difficult to roll them, but they tasted delicious, all the same 🙂 Here is what my version of these cinnamon rolls looked like:
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The BEST Gluten-Free Vegan Cinnamon Roll
PREP TIME
1 hour 20 mins
COOK TIME
20 mins
TOTAL TIME
1 hour 40 mins
author: Fork & Beans
serves: 8
INGREDIENTS
Wet Ingredients:
  • ¾ c. nondairy milk
  • ½ c. water
  • 2¼ tsp. dry active yeast
  • 2 Tbsp. ground chia seeds (I used white, feel free to use black)
  • 2 Tbsp. ground psyllium husk (or use more chia seeds OR flaxseed meal)
  • 4 Tbsp. vegan butter, melted
  • 1 Tbsp. apple cider vinegar (or lemon juice)
Dry ingredients:
Cinnamon Sugar Filling:
  • ¾ c. brown sugar
  • ¼ c. granulated sugar
  • 2 tsp. cinnamon
  • pinch of sea salt
  • 2 Tbsp. vegan butter, melted
Icing:
  • 2 c. powdered sugar
  • 1 Tbsp. coconut oil (or omit)
  • 1 Tbsp. hot water
  • 1 tsp. vanilla
INSTRUCTIONS
  1. Warm up your nondairy milk and water together until lukewarm or at 100*F/38*C. Whisk in your yeast and allow to froth up for 10 minutes. Add the chia seeds, pysllium, butter and vinegar. Whisk together and set aside so it can thicken a little.
  2. In a large bowl, whisk together the dry ingredients. Dump the wet ingredients into the middle of the flour mix and stir with a wooden spoon. Your dough will begin to look scrappy. That is A-Okay. When this begins to happen, ditch the wooden spoon and start kneading the dough in the bowl with your hands. That’s right, you heard me correctly. Get those hands dirty! Play with the dough until it gets manageable and somewhat smooth. See the pictures below as to what the dough will look like.
  3. Roll out on your counter under a piece of parchment paper. This dough shouldn’t be too sticky where you have to use another piece of paper to roll out. Roll into a large rectangle–not too thin however, thicker than ¼”/3 mm though. Combine the sugar filling in a small bowl and dump on top of the dough.
  4. Tightly roll the dough up (use the parchment paper to guide you if you need).Trim the edges and slice in half. Then slice those halves in half until you have eight pieces.
  5. Grease a pan of choice and place the rolls inside, cut-side up. Cover with plastic wrap and allow to rise for 1 hour in a warm, non-drafty space in your kitchen. These should rise enough to be touching each other in the pan now. They will not, however, double in size.
  6. Preheat your oven to 375 degrees. Bake for 18 minutes or until the edges have firmed up. Place the pan on a wire rack to briefly cool down.
  7. Whisk together the icing–you want this thick so if it’s runny, use more sugar (or if it’s too thick to mix, add a teaspoon of hot water at a time). Pour over the cinnamon rolls.
NOTES
1. Tastes best when eaten warm and straight out of the oven.
2. Store in an airtight container and keep in the fridge for 3 days.
3. The dough can be made ahead of time. Simply place in fridge during the rise time and allow to sit overnight. Baking time might need to be longer

Super Easy Rice Noodle and Veggie Soup

Okay this soup was so good, so simple, and only took about 20 minutes total to make.  However, please note that I never measure my ingredients unless I am baking!

Ingredients: Mushrooms, spinach (or seaweed), bean sprouts, rice noodles, garlic, soy sauce, terriyaki sauce (not the thick kind), Vegetable bouillon cube (or veggie broth), and cayenne pepper

1. Put either water with your veggie bouillon cube or veggie broth on the stove (in a pot of course) on med/high heat, and add in your garlic, soy sauce, and terriyaki sauce.  I added about half as much terriyaki as soy sauce, and enough to make the water turn a nice dark brown color.

2. Once the water is beginning to boil, throw in your cut up mushrooms and spinach.

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3. After about 7 minutes, add in the bean sprouts and wait for the water to come back to a boil.  I added about 3 spoonfuls of beansprouts so the soup was nice and full of stuff 🙂

4. Add cayenne pepper

5. As soon as the water begins to boil again, throw in your rice noodles and cook for about 5 minutes.  The rice noodles I found at the Asian Super Market here, are packaged in small bundles that is just enough for a nice bowl of soup.  If your noodles aren’t packaged like this, put about as much in your soup as you would see in a Ramen Noodle package.

6. ENJOY 🙂

I like spicy soup, so I added more cayenne pepper to mine, but like I always say, please make this recipe yours by adding or taking away anything you’d like!!!

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Stuffed Avocados

These stuffed and baked avocados have quickly become one of my favorite things to cook.  They are so simple and every time you can change what you put into them!  I have made these twice and both times they were absolutely delicious.  And of course, you do not have to bake them.  Tweek and make the recipe yours! Stuff them with anything you like to eat avocados with 🙂

Tomato, cilantro, lime stuffed avocados:
Ingredients: 1 avocado (per person, or 2 if you are eating as a meal rather than a snack), 1 fresh tomato (per avocado), cilantro, 1 lime (or lime juice), Louisiana Hot Sauce, seasoning of your choice, and vegan cheese (I used vegan Parmesan)

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Corn and mushroom stuffed avocados with cherry tomatoes:
Ingredients: 1 avocado, 1/2 cup (?) of corn (I almost never measure unless I’m baking, so really just enough to fill the holes in your avocado), 2-3 mushrooms (you could use canned mushrooms, too), 8 (or so) cherry tomatoes, 1 lime (or lime juice), Louisiana Hot Sauce, seasoning of your choice, and vegan cheese (I used vegan Parmesan)

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Directions:

1. Cut your avocado in half and pit it

2. Slice your avocado both horizontally and vertically (like a checker board).  I usually do 3-4 cuts each way, depending on the size of the avocado

3. Pour in Louisiana Hot Sauce and help it get into the cuts you made

4. If any of your ingredients need to be cooked before being put into the avocado, do that now

5. If you are putting more than one thing as your stuffing, mix it in a bowl and scoop as much as you can fit in and on the avocado

6. Squeeze or drizzle your lime juice on top of the ingredients

7. Add any seasonings or herbs

8. Carefully sprinkle cheese on top

9. Bake at about 300 degrees for about 10 min or until the cheese gets melty and or begins to brown

10. ENJOY 🙂