VeganMofo Day 4: Mike's famous cinnamon roll recipe!

Welcome to Day 4 of Vegan Mofo, a month of vegan food blog posts. Since I am not a food blogger, most of my posts for Vegan Mofo will not be recipes, rather experiences I have with vegan food and sharing people, places and things that have brought me and continue to bring me amazing vegan food.

I wasn't sure if repeating a favorite recipe was against the rules or not. Since this recipe is our all-time most read blog post, I felt that it just had to be part of Vegan Mofo.

I have to say that these cinnamon rolls are so amazingly delish! I love them! They will blow your mind, and many people will not be able to believe that they are vegan. They are a great way to show people how awesome veganism is! Once you've baked them let me know what you think!

I would also like to add that I love to bake! I didn't used to, but I do now. And you don't have to be an awesome baker to make these cinnamon rolls. Try it!


Vegan Buttermilk Cinnamon Rolls

Ingredients:
• 2 packages active dry yeast
• ¼ cup warm water (110 degrees F)
• 1 ½ cups soy milk (hemp milk and oat milk work just as well)
• 1 ½ tbsp apple cider vinegar
• 2 tbsp earth balance nondairy butter, melted
• ½ cup vegetable oil
• 4 ½ cups all-purpose flour (you can replace 2 cups with whole wheat pastry flour for a “healthier” result
• 1 tsp salt
• ½ tsp baking soda
• ½ cup earth balance nondairy butter
• 1 ¼ cups packed brown sugar
• 1 ½ tsp ground cinnamon (try to find fresh ground. I use Vietnamese Saigon Cassia Cinnamon)
• 1 ½ tsp vanilla bean paste (optional)

Directions:
1. In a small saucepan combine the soy milk and apple cider vinegar and let sit for 10 min. This is your nondairy buttermilk
2. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min.
3. Heat the nondairy buttermilk till warm to the touch. Add the 2 tbsp of melted nondairy butter and oil to this mixture.
4. Pour the nondairy buttermilk mixture into the yeast mixture; mix well. In a separate bowl combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times (do not over knead the dough). Cover and let rest for 15 minutes.
5. In a small saucepan melt the ½ cup of nondairy butter. After melted remove from the heat and add the brown sugar, cinnamon, and vanilla bean paste.
6. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10X15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight (note you can also divide up the rolls into smaller pans and freeze. When you are ready to use these frozen rolls pull out the night before and let sit on the counter overnight to thaw and rise). If baking immediately, preheat oven to 400 degrees F.
7. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before frosting.

Vegan Cream Cheese Frosting

Ingredients:
• 4 ounces softened nondairy cream cheese (tofutti cream cheese works best)
• ¼ cup softened nondairy butter
• 1 ½ cups confectioners’s sugar
• ½ tsp vanilla
• 1 ½ tsp soy milk

Directions:
1. Combine all ingredients in a bowl and mix with an electric mixer till smooth and creamy.

As always, thanks for reading my blog! And let me know what you think of the cinnamon rolls!

My first recipe! My favorite tofu scramble

Yes, you are on the right blog. This is The Gay Vegans. I am not a food blogger and am super excited about this! This is my first recipe, and I am super stoked to share it with you!

Lately I have been making tofu scramble on Sundays for breakfast, and making enough so I can make tofu scramble burritos for breakfast throughout the week. Today I realized that after using so many recipes and a lot of tastes by trial, the recipe I now use is completely my own, and one I would like to share with you.

Here is what you need:
1 chopped onion
A splash of olive oil
2 tomatoes chopped
1/2 bag of frozen hash browns
salt and pepper to taste (I love a lot of pepper)
A box of tofu, extra firm (I think this is 1 lb)
Some fresh chopped garlic (to taste)
1 tsp of Tumeric
1 tsp of Cumin
1/2 tsp of Cayenne Pepper (if you want, you can make this 1 tsp!)
2 cups or so of chopped kale or spinach
One chopped avocado

Additions that I like but are not necessary for a scrumptious scramble:

A vegan sausage, crumbled
An additional green like Swiss chard
Daiya cheese shreds

Let's make tofu scramble!

Grab a skillet, put on high heat and add the olive oil and the onion. Once the onion starts sizzling go ahead and turn the heat down to medium. When the onions start to brown, add the tomatoes and then add the frozen has browns. Spread the hash browns out so the whole skillet is covered with them. Add salt and pepper and let the hash browns cook. I usually cover the pan for a few.

Then mix the hash browns and continue to stir them so they cook. When the hash browns are starting to brown add the tofu and spices. Now it's coming together! Keep mixing and stirring. When the tofu and hash browns look all cooked (and the tofu is yellow), go ahead and add the greens and avocado.

Note: If you're adding vegan sausage, add it before the veggies. If you're adding an additional green, add it with the greens. Cheese can be added with the veggies.

Serve and enjoy. This makes enough for Mike and I for breakfast with leftovers. Add some Dave's Killer Bread toasted with soy butter!

You can make breakfast burritos with the leftovers, wrap in foil and put in the fridge for a quick breakfast another day.

I hope you love this recipe as much as I love it! Please let me know what you think!

Thanks for reading!