Cinnamon Rolls

These came about after I needed to use up some left over raspberry icing (from cup cakes). The raspberry and cinnamon went well together, but I’ve since also made the rolls with a more conventional vanilla icing.

Coconut oil has been a bit of a revelation to me. It doesn’t have the overpowering taste of vegan margarines and I now use it instead of margarine in most recipes. But, be warned, it does run everywhere when hot – make sure there is something under the baking tray in the oven to trap the spillage or else use a pie dish (this will take longer to cook).

7g dry yeast
3 ½ cups plain flour
¼ cup sugar
½ tsp cinnamon
1 cup warm milk
2 Tbl coconut oil

1 cup brown sugar
¼ cup coconut oil
2 Tbl maple syrup
2 tsp cinnamon

1 cup icing sugar
1 Tbl coconut oil
Water
Vanilla

Mix flour, sugar, cinnamon and yeast in a bowl.
Mix milk and coconut oil.
Add milk mix to dry ingredients.
Mix to form a soft dough.
Knead for approx 10 mins until elastic.
Place dough in a large bowl and cover with a tea towel or plastic wrap.
Leave in a warm place to rise until doubled in volume.
Knock down the dough and knead another minute.

Mix brown sugar, coconut oil, maple syrup and cinnamon. Set aside.

Roll the dough into a flat rectangle approx 2 cm thick.

Spread the sugar mixture over the top.
Roll the dough up, starting at the longer edge.
Cut into approx 4cm sections.

Place rolls close together (flat sides down) on a greased baking tray (or in a pie dish) so the rolls don’t unravel during cooking.
Loosely cover and let rise again.

Bake at 200C for approx 15 mins until slightly brown and cooked through.

Make thin icing using icing sugar, coconut oil and water. Add vanilla (or preferred flavouring).

Pour icing over cinnamon rolls while still warm.

Saag 'panir' with peas

There are various recipes around for making vegan panir but, after trying several, I figured that they weren’t worth the effort. Tofu is a fine substitute as long as it has time to absorb the flavours before serving.

400g firm tofu
1 cup peas (fresh or frozen)
Oil
1 onion finely chopped
2 cloves garlic finely chopped
2 tsp grated ginger
1 small hot chilli finely chopped
1 Tbl ground coriander
1 Tbl ground cumin
1 tsp ground turmeric
1 can tomatoes chopped (or 4 large tomatoes)
Salt
1 tsp garam masala
1 cup chopped spinach
4 Tbl fresh mint finely chopped

Cut tofu into small cubes and fry until brown. Set aside.

Fry onion, garlic and ginger in oil until soft and just browning. Add chilli and cook a little longer.
Add spices (except garam masala) and fry 1 minute.
Add tomatoes, salt and garam masala.
Cook (adding water if too thick). Mash slightly.
Add peas and cook until tender.
Add spinach and cook until wilted.
Add tofu and mint and cook until flavours are well combined.

Serve with rice.

Vegetable and coconut noodles

1 Tbl coriander seeds
1 Tbl cumin seeds
½ tsp turmeric
5 raw cashews
2 red chillies (or more to taste)
2 cloves garlic

Grind all the above ingredients to a paste.

oil
1/2 lemongrass stalk, chopped and crushed
2 kaffir lime leaves
tofu, sliced into strips (I used Japanese-style ready fried)
500ml coconut milk
1 cup water
green vegetables (I used spinach and broccoli)
200g udon noodles

Prepare the noodles as instructed on packet.

Fry the spice paste in oil for a few minutes. Add lemongrass, kaffir lime leaves and sliced tofu.
Add coconut milk and water. Add green vegetables.
Simmer gently until vegetables are cooked and flavours are combined.
Place noodles in individual bowls and pour coconut soup over.

Vegetable burger

This makes a very soft burger. I used cornflake crumbs once when I didn’t have any vegan breadcrumbs and quite liked the taste.

250g red lentils
1 onion finely chopped
1 Tbl fresh ginger
2 cloves garlic crushed
2 tsp ground cumin
3 cups sweet potato grated
2-3 cups vegetable stock
1 Tbl soy sauce
dried breadcrumbs / cornflake crumbs - approx ½-1 cup
oil

Fry onions in oil until soft.
Add garlic, ginger and cumin. Cook one minute.
Add sweet potato and cook for a further few minutes.
Add 2 cups of stock, soy sauce and lentils.
Simmer, stirring regularly to prevent sticking. Add more stock or water if needed.
Cook until the lentils are soft. Cool.
Add sufficient crumbs for the mixture to bind (wait a little between each addition as it takes a while to absorb). Shape into burgers.
Fry in a little oil.

Use as a burger with salad, guacamole, tomato relish etc. These burgers are also good cold as a sandwich filling with some relish.

Lentil dal

Use only enough cardamon to provide a subtle flavour and not be overpowering.

1 onion finely chopped
1 clove garlic crushed
300g puy (French style) lentils
¾ cup vegetable stock
turmeric ground
coriander ground
cumin ground
a few cardamon seeds crushed
chili flakes
½ cup coconut milk
oil

Boil lentils in water until almost cooked. Drain.
Fry onions in oil until soft.
Add garlic and all spices. Fry for 1 minute.
Add lentils, coconut milk and stock.
Simmer, stirring frequently, until lentils are soft and dal is reduced and creamy.
Serve with (of course) brown rice.

Olive Dip with Pita Chips

This is incredibly rich but delicious

2 cups kalamata olives, pitted
2 cloves garlic chopped finely
2/3 cup continental parsley chopped
5 sprigs of fresh rosemary, stems removed
3 sprigs fresh thyme, stems removed
1/3 cup olive oil
black pepper

Blend/puree all ingredients.

Pita chips

Brush wholemeal pita bread with olive oil and sprinkle with spices (I used sumac). Cut into desired sizes and bake in hot oven until crisp. Cool.

Apple cake

Good as a dessert too.

½ cup margarine
½ cup caster sugar
1 cup stewed apple
water / milk
1 ½ cups plain flour
2 ½ tsps baking powder
cinnamon
¼ cup brown sugar
1-2 apples

Cream margarine and sugar. Add stewed apple and cinnamon. Combine flour and baking powder. Add to apple mixture. Add water or milk if too dry. Pour into greased 20cm springform pan. Peel, core and thinly slice apple. Place apple slices in a circular pattern on top of cake. Mix together brown sugar and cinnamon. Sprinkle over apple. Bake 180C (350F) for approx 40-50 mins (check with skewer – should still be moist). Cool before removing from pan.