Pecan Sticky Buns

Vegan Pecan Sticky Buns

       Recipe by: Emily Daniels

           

Dough:

            ~Makes 8 – 12 Sticky Buns~

1 ½ - 2 ½  Cups All Purpose Flour

1 tsp Instant Yeast

½ Cup Soy Milk

¼ Cup Packed Light Brown Sugar

¼ Cup Butter Flavored Crisco or Vegan Margarine

1 ½ tsp Ener-g egg replacer powder

            Mixed with 2 Tbs orange juice instead of water

1 Tbs Cinnamon

 

Dough:

Put the yeast into a large bowl.

Mix I ½ tsp of ener-g egg replacer with 2 Tbs orange juice (I used 100% O.J. form the refrigerated section) in a small container.

Heat ½ cup soy milk until luke warm (I used Silk Vanilla Light).

Add heated milk, sugar, butter, egg mixture, and cinnamon to the yeast and mix well.

Don’t worry if your “butter” isn’t fully incorporated we’ll be kneading the dough in a minute!

Begin with 1 ½ cups of flour and mix well. You might not need the full amount called for. Add additional flour as needed just enough so the dough isn’t sticky.

            (Mine took just under 2 cups of flour)

Put in a warm place to rise until doubled in size. This takes about an hour.

Make the filling and topping and set aside.

 

Filling:

¼ Cup Light Brown Sugar

2 Tbs Sugar

2  tsp Cinnamon

½ Cup Chopped Pecans

Mix all ingredients in a small bowl.

 

Topping:

¾ Cup Light Brown Sugar

2 Tbs Water

1 tsp Cinnamon

½ Cup Butter Flavored Crisco or Vegan Margarine

½ Cup Chopped Pecans

Mix in sauce pan or microwave until crisco or margarine is melted.

 

Assembly: 

Melt 2 – 4 Tablespoons of Butter Flavored Crisco or Vegan Margarine.

On a floured surface roll dough out into a rectangle approximately 12” x 18”.

Brush the dough with melted crisco and sprinkle filling mixture evenly covering the dough.

Roll the rectangle tightly into a jelly roll to form a long log.

Slice the log into 8- 12 rolls apx 1 ½” wide each.

Place on an oiled cookie sheet or baking pan and cover with the topping mixture.

Let rise for an additional hour.

Before the hour is up preheat oven to 350 F.

Bake the rolls for 30- 35 minutes.

Let cool for about 15 minutes to firm up after baking.

Mustard Potato Salad

Vegan Creamy Mustard Potato Salad

          Recipe by: Emily Daniels

 

Ingredients:

            ~Makes about 7 cups of potato salad~

6 medium red or yellow potatoes (apx 3 lbs)

¾ cup chopped sweet onion

¾ cup chopped celery

¾ cup chopped dill pickles

All of vegan mayo mixture *recipe below* or apx ¾ cup Vegenaise

1/4 cup mustard

1 Tablespoon pickle juice

1 teaspoons celery seed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon paprika plus extra for garnish

 

Vegan Mayo Mixture

            ~Makes scant ¾ cup~

 

1/2 cup canola oil

1/4 cup soymilk

½ teaspoon agave nectar

1/4 teaspoon sea salt

1/4-1/2 teaspoon apple cider vinegar

For the Mayo Mixture:

Combine all but vinegar in a blender.

Add apple cider vinegar a drop at a time until thickened.

Omit if using Vegenaise

 

For the Potato Salad:

Wash and boil potatoes with the skin on for apx 25-30 minutes or until tender when a fork is inserted.

In a large mixing bowl combine mayo mixture, mustard, pickle juice, celery seed, paprika, salt, and pepper.

Cut cooked potatoes into cubes and add to bowl.

Add onion, celery, and pickles to bowl.

Mix until well combined.

*Refrigerate mustard potato salad overnight before serving for best taste.

*Optional: Sprinkle with a dusting of paprika to garnish.

Vegetable Pot Pie

 

Vegan Vegetable Pot Pie

          Recipe by: Emily Daniels

 

Pot Pie Filling:

            ~Enough to Fill 6 Pot Pie Crusts Using 5” x 1 5/8” Foil Pot Pie Pans~

 

2 Tbs Canola Oil

3 Cloves Garlic, Minced

¼ Cup Chopped Onion

¼ Cup Chopped Bell Pepper

1 tsp Basil

1 tsp Rosemary

1 tsp Oregano

1 tsp Sage

1 tsp Thyme

½ tsp Tarragon

2- 14.5 oz Cans Vegetable Broth (I used Swanson’s)

2- 16 oz Bags of Frozen Old Fashioned Vegetable Soup (I used Pict Sweet brand)

1- 14 oz Bag Frozen Chopped Broccoli (I used Pict Sweet brand)

1 Cup Cubed Portobello Mushroom Caps

¾ Cup Soy Milk

¼ Cup Corn Starch

 

Pie Crust:

            ~Makes 6 Pot Pie Crusts and Tops Using 5” x 1 5/8” Foil Pot Pie Pans~

 

5 Cups All Purpose Flour

1 tsp Salt

2 tsp Basil

2 tsp Thyme

2 tsp Rosemary

2 Cups Butter Flavored Crisco or Earth Balance Margarine Chilled and Cubed

+/-  1 Cup Ice Water

 

For the Pie Crust:

Combine the flour and spices in a large bowl. Cut in the chilled, cubed Crisco or Margarine until course. Add Water as needed until the dough forms a ball. Wrap in cling wrap and chill for 30 minutes to an hour.

For the bottom crust press a layer dough into each pie tin to a thickness of apx ¼ inch. Make sure that the dough extends fully to the outer rim of the tin and trim the excess.

For the top crust roll the dough out on a floured surface to a thickness between 1/8 and 1/4 inch. Using the opening of the pie tin as a guide, cut a slightly larger circle out of the dough. Once the pot pies have been filled, place the circle of dough on top of the pie and seal the edges to the bottom crust rim with the tines of a fork. Poke a hole in the center of the top crust of the pie to release the steam while it is baking. For this I used a plastic drinking straw, a clean pen or pencil would also work.

 

For the Filling:

In a small bowl combine soy milk and corn starch and set aside.

In a large stock pot heat the oil.

Add the garlic, onions, bell pepper, and spices to the pot and sauté.

Add the broth and vegetables and mix well.

Bring the filling to a boil stirring frequently and add the soy milk/corn starch slurry.

Stir until thickened.

Fill each pie crust to just under the rim and bake at 350 F for apx 30-35 minutes.

 

*For a browned crust you can brush the tops with margarine.

*If the edges of the crust brown too quickly you can cover them with tin foil.

*Be Careful the filling is VERY HOT when they come out of the oven.