German Chocolate Rolls

Two years ago on the 25th of October, I began this blog. I had really only one reason for this. I had a recipe I was burning to share with the world.

Thing was, I hadn’t perfected it yet. I just couldn’t afford to keep buying pecans and cocoanut milk to test it with! Finally I splurged on the ingredients needed, and here it is: German Chocolate Rolls. I am honoured to present these to you at this Virtual Vegan Potluck!

Proof in measuring cup:
1.5 T yeast
1/4 c warm water

Cream together in bowl until smooth:
3/4 c sugar
1/2 c cocoa powder
1/3 c vegan margarine
1 tsp salt
3 flax eggs (9T hot water+3T ground flax)
1 c cocoanut milk (the canned stuff, NOT the beverage! Either lite or full fat will work, but I recommend full fat)
1 tsp vanilla

Add yeast mixture and stir together well.

Add, 1 cup at a time:
5-6 c white flour

Knead 5 minutes.

Let rise in bowl 35 minutes, punch down and let rise 30 more minutes.

Form into rolls just like a cinnamon roll: roll the dough into a rectangle and then spread the filling on the rectangle.

Fill with:
liberal spreading of vegan margarine
3 T brown sugar
1/2 c pecans (or walnuts if you’re broke)
2/3 c cocoanut (a blend of fine shred and large shred is fun)
1/4 c chocolate chips (optional)
Enough agave / dilute molasses to make it stick together
1 tsp vanilla
pinch salt

Roll up the rectangle, pinch it closed, and slice it into 12 rolls. Place in a lightly oiled or sprayed 13×9 pan.

Bake at 350 20-30 minutes.

Right before the rolls come out of the oven, make the glaze:
1c powdered sugar
2.5 T cocoanut milk (or as needed to make a very thick glaze – the heat of the rolls will melt it!)

Drizzle the glaze (or glop it on) over the hot rolls. And then eat them. Yum.

***

To sample another fantastic vegan dessert, keep going down the potluck line to In Vegetables We Trust!

To go back for more of what you already had, step back to Fitting Into Vegan!

Virtual Vegan Potluck: Herbed Roasted Potatoes in Cheezy Sauce

For my contribution to this potluck, I chose to make a potato dish, because one Cannot Go Wrong with potatoes. And this is super easy to put together, and also very tasty.

You can see I had a whole meal of sides when I tested these potatoes. 🙂 Yum.

Begin with:
5 cups red potatoes, skins on, diced into roughly 1″ cubes (you could use russets, but I tested both and the textural results were much better with the red potatoes)

Bring to boil and simmer 5 minutes. Remove from heat, drain, and set aside.

In a bowl, combine:
2 1/2 T white flour
2 T nutritional yeast
2 tsp onion powder
1 tsp salt
2 tsp basil
1 tsp tarragon
1 tsp garlic powder

Stir in:
1 T veggie oil
1 1/4 c water

Whisk together until smooth and no lumps remain. Pour into a sprayed 2-qt casserole dish and stir in potatoes to coat.

Roast at 350 for 20-30 minutes, stirring every 10 minutes until golden brown and easily pierced with a butter knife.

Return to previous dish * On to the next dish * Start over again at the beginning

Virtual Vegan Potluck: Arroz sin leche

This is my first time participating in Virtual Vegan Potluck! I was stumped what to make for a while that would be easy but tasty. One of my friends on Facebook who is Peruvian suggested I do arroz con leche (rice pudding).

Since I’ve never made a rice pudding and a quick Google search showed me I had all the basic ingredients to make it, that’s what I’ve brought to the table for this virtual potluck. I added a few little twists of my own, such as cranberries instead of raisins, and, of course, without actual milk. 🙂

Autumnal Rice Pudding

In a saucepan, stir together the following:

3 c cooked brown rice
3 T sweetener (I just used plain sugar)
3 T vegan margarine
1/4 tsp cinnamon
1/4 tsp cloves
3/4 c non-dairy milk (I used soy, but any will do)
2 tsp vanilla
1/4 c dried cranberries (you could use other dried fruit)
Pinch salt

Heat to boiling and simmer, stirring occasionally, for about 10 minutes (more or less depending on the consistency you’re going for). Mine was thick enough to be moulded.

Serve with a dash of nutmeg, walnuts, and extra cranberries for garnish if desired.

Return to An Unrefined Vegan * On to Veggie V’s Vegan Adventure