Every Christmas my mother would make cinnamon rolls for breakfast and we would snack on their sugary, gooeyness while opening gifts on the living room floor. Recently I have either have to make my own from scratch which can be a two day process or buy some that are vegan. This year my mom bought some online from someplace and they were actually pretty awesome. Some company she saw on Shark Tank I guess. However, I was looking for an easier option that I didn’t need to ship in for $100 or make for days. I am a lazy mom of a new infant and all my time is taken up either cooking, cleaning, burping, feeding, changing, or working. I barely sleep. So when I came across a Pillsbury recipe for monkey bread I thought oooooh I can veganize this. AND. I. DID. Bam!
It was amazing, the whole thing was eaten by 4 people in a gluttonous feast that lasted less than an hour. We were gross I know, but it was that good. Enjoy!
Vegan Monkey Bread
- (4) Tubes of Pillsbury Crescent Rolls
- Brown Sugar
- Soy Creamer
- Pam Canola Cooking Spray
- (1) Earth Balance Buttery Stick
- Optional: Nuts
- Preheat oven to 350 degrees.
- In a bundt cake pan, spray with cooking spray and then start pulling apart crescent roll dough and balling it up and dropping it into the pan.
- After each tube sprinkle a layer of brown sugar and cinnamon very lightly over the dough balls, then continue balling up the next tube worth of dough. The balls should be small about 1/2 to 1 inch in diameter. I also sprinkled in walnuts at this point but any nut will do like pecans, walnuts, etc.
- After all dough is in the pan and everything is sprinkled, get a sauce pan and place the stick of earth balance butter in it to melt down over medium heat.
- Once melted add 1 cup of brown sugar and 1/2 cup of creamer. Stir until combined into a soupy caramel sauce. I sometimes add a pinch of salt as well.
- Pour sauce evenly over the entire bundt pan of dough balls. I try going around the circle from the outside in to make sure I get some on everything.
- Note that the bundt pan will not be filled completely but will bake all the way tot he top once the dough rises in the oven.
- Place in oven and bake for 45-50 minutes.
- When it comes out i used a plastic spatula around the edges of the bundt cake pan first before I tipped it over onto the plate in order to serve it. Otherwise the caramel sticks and it won’t come out of the pan.
- Serve hot. Pick apart and enjoy!
Serves 8-16. Or 4 if you are my family 😉
Food is Love.
The Hippie Gypsy.
When I wasn’t vegan and I was applying to law school I worked at a law firm in Quincy, MA near a Panera Bread. My favorite lunch was always a bowl of their signature Broccoli Cheese Soup and a toasted Asiago bagel and an apple. The soup was so decadent and the sharp Asiago smothering the bagel made me just fall into a million pieces. I would’ve eaten this over a filet mignon or fancy lobster dinner (mostly because I never liked either but also because it was that good in my mind). So when I was beginning my ideas for this next week of blogging on soups, stews, and chowders I thought that I really must start off with Broccoli Cheese Soup. I have eaten the broccoli cheese soup in Chef Chloe’s cookbook and it is very good and very healthy but I wanted to make a truly decadent creamy creation that reminded me of that soup near the law firm. So with that I present my version.
Creamy Vegan Broccoli Cheese Soup
6 tbsp olive oil
1/2 cup flour
1/2 tsp granulated garlic
1 tbsp vegetable bouillon paste (I use Penzey’s)
1 1/3 cup Daiya Mozzarella Shreds
(1) White Onion
(2) Heads of Broccoli
(6) Small or Baby Carrots
1 qt of Soy Creamer
1/2 cup soy milk
1 cup of water
1/4 cup Tofutti Better than Cream Cheese
1/4 cup Tofutti Sour Supreme Sour Cream
Prepare the Base:
- Put (2) tablespoons of oil in a pan with salt and (1) onion chopped into rings.
- Sweat the onion on medium heat until very soft and light golden brown. They will naturally start to separate as they heat up, so continue stirring.
- Take 1/2 of the onions out and place in an extra large sauce pan. Add broccoli and 1 tbsp oil and place on medium heat,
- Toss oil, onions, and broccoli and sprinkle with salt. Leave on medium heat.
- Take remaining onions in the frying pan and add 3 tablespoons oil and flour. Stir until it forms a paste.
Cooking down the soup:
- Pour creamer into large sauce pot with broccoli and onion mixture.
- Bring to a simmer.
- Add all remaining ingredients and oil/onion paste except for carrots.
- Stir until broccoli is soft and well combined. The sauce should be thick now and form a film on top if not constantly stirred.
- Take an immersion blender and place in pot allowing the blender to chop and puree the broccoli. You can reserve a few small pieces if you want it a little chunkier.
- Then shred the carrots with a peeler or making matchsticks with a sharp knife and add a few minutes before serving. These should be cooked but slightly crisp.
- Serve hot and Enjoy!
Serves (7). 1 cup servings. WW Points 11.
The Hippie Gypsy
So this was the weekend of leftovers. We have moved into a new house in the past 2 weeks and we have all of this half eaten food moving from our rented townhouse to our shiny new big house. I new I had some plain soy creamer that was about to expire at the middle of this month and I also realized during this move that my husband has a peanut butter issue. By issue I mean he eats 3/4 of a jar and then opens a new one. We had multiple jars of half eaten peanut butter all over the townhouse. So when I cleaned and organized the new kitchen with my mom, I got to work on finding something fast to do with the peanut butter. It was either peanut tofu a recipe from my coworker or this quick 15minute fudge with only 4 ingredients. I had a sweet tooth and a headache so fudge it would be! I didn’t have the patience for overthinking tofu at the time. However I did make a delicious lasagna with it later. Recipe is on the way.
So enjoy this recipe it is like 15minutes and done, which is nice. At the same time it will make a great holiday gift, potluck item, and you can take it with you anywhere. I am a big advocate of bringing my own food places so this is perfect. I can bring it to a picnic, on a roadtrip, or to a party. Also it is omni approved by my husband! Love it! Hope you do too!
Four Ingredient Peanut Butter Fudge
2 cups Vegan Sugar
1/2 cup Soy Creamer
3/4 cup Peanut Butter
1 tsp Vanilla
In a medium saucepan of medium low heat bring cream and sugar to a boil stirring constantly. it only needs to boil for a minute or two. Then take off the heat.
Please note if you do not take it off the heat before adding vanilla it will explode a little. I did this. It is a hot sticky mess. Do not repeat my dumb mistake 🙂 .
Moving on, after the saucepan is off the heat add vanilla and peanut butter and stir until it is well combined and melted down completely.
Then pour into a heat safe container while still hot. Do this quickly so it doesnt start to cool and come out grainy. Preferably add parchment to the bowl so that you can pull out the fudge. I placed it in a heat safe glass container and regretted not using parchment later.
Allow to cool on a countertop until solid (about an hour or two). Cut and serve!
xoxox, The Hippie Gypsy