Monday, January 11, 2010

Pull-Apart Wheat Dinner Rolls

I've been searching and experimenting for a long long time to get the perfect dinner roll recipe. This is it! It is a home on the table on a special occasion and it is also great with a warm mug of soup or stew. These rolls are super soft and they taste fantastic. The recipe makes a lot, so you can pull them apart, cool, and then freeze remaining rolls for another night (if there are any left over).

Pull-Apart Wheat Dinner Rolls

This recipe is originally from nstemple on Veg Web. I've modified it to make corrections and to give the bread more softness.

Maple Wheat Pull-Apart Rolls


1 1/2 cups warmed unsweetened soy milk (microwave about 30 seconds)
3 tablespoons maple syrup
1 pkg. instant yeast (quick-rise)**
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 cups unbleached white flour***
1 teaspoon salt
Oil for brushing

In a large bowl, combine soy milk and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.

To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.

Generously flour a work surface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour (until the dough you've incorporated enough that the dough doesn't stick to your hands). The kneading will take 10 to 12 minutes. By the end of this time the dough should be slightly sticky but it should not stick to your hands (add a little more flour if it does). Place dough in a large oiled bowl, turn dough in bowl to coat with oil, and cover bowl with plastic wrap. Place in a warm place. Let rise until doubled, 30 to 45 minutes.

Lightly oil an 9"x16" glass baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover with plastic wrap, place in a warm place, and let rise until until doubled, 30 minutes.

Preheat oven to 400 degrees. Bake rolls until golden brown, 20 minutes.

** High Altitude - use less than a package. I didn't measure it, I just left about a 1/2 tsp in the package.
*** This will depend on the dryness of your flour. I live in very dry climate, so my flour is very dry. You may need more.

Pull-apart Wheat Dinner Rolls

Friday, January 8, 2010

Baked Mac and Cheeze

The recipe below is from 1,000 Vegan Recipes by Robin Robertson.

---x-posted over at Cooking from 1000 Vegan Recipes---

I've had a favorite vegan macaroni and 'cheese' recipe for years (New Farm Cookbook recipe) and have been quite dedicated to it. I see new recipes for macaroni and 'cheese' all the time and have not been able to bring myself to try another. I sometimes even buy ingredients to try another recipe and wind up making the old standby. Well I finally did it. I made a different recipe.

I tried the Baked Mac and Cheeze and you know, I loved it. I still like my old recipe too, but I cannot decide which one I like more. This recipe is less creamy (and probably a lot healthier) but it tastes great. It has a little onion in it which gives it a nice flavor and also has a healthy dose of cayenne for a big kick. I think I might use just a tad less cayenne next time, but otherwise, I would not change a thing. This recipe will probably now be the go-to macaroni and 'cheese' recipe for a while. It was time for a change.

I used whole wheat breadcrumbs for the topping.

Vegan Macaroni and 'Cheese'

Served it with broccoli.

Vegan Macaroni and 'Cheese'

Thursday, January 7, 2010

Seitan Noodle Casserole

The recipe below is from 1,000 Vegan Recipes by Robin Robertson.

---x-posted over at Cooking from 1000 Vegan Recipes---

I recently bought some seitan from a local natural foods store. I didn't realize till I got home that it was shaved seitan (cut very thinly). I had no idea what to do with that, so I stuck it in the freezer. I was looking through the book looking for something to make and saw the Seitan Noodle Casserole {p 316}. It looked perfect for the seitan in the freezer. I made this last night for dinner and thought it was just ok. I expected it to be creamier than it was (more like a tetrazzini). It tasted fine, but I'm not sure I'd make it again.

Seitan Noodle Casserole

Wednesday, January 6, 2010

Tahini Dressing

I'm guest posting over at Cooking from 1000 Vegan Recipes this week, so you'll see that all my posts will be cross posted over there. The recipe below is from 1,000 Vegan Recipes by Robin Robertson.

---x-posted over at Cooking from 1000 Vegan Recipes---

I love tahini in just about anything. I especially love tahini in salad dressing so I had to try out the Creamy Tahini Dressing {page 102} and I definitely was not disappointed. The tahini really shines in this dressing and makes me look forward to our nightly dinner salad. I did think that it was missing an element of sweetness so I might add a dash of agave nectar to it next time.

Creamy Tahini Dressing

The only change I made to this recipe was to mix the dressing in the Vita-Mix instead of mixing by hand. The salad is green leaf lettuce, dried cranberries, and gomasio.