Vegan Cinnamon Rolls With Golden Raisins and Pecans

Ingredients:

For Dough:
3 cups flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoon yeast
2 tablespoon vegetable oil
1 1/2 cup soy milk
For Filling:
1/2 cup sugar
4 tablespoon cinnamon
1/4 cup melted vegan butter
1/4 cup golden raisins
For Icing:
1/2 cup powdered sugar
1 tablespoon soy milk
1 teaspoon vanilla extract
1/4 cup chopped pecans

Steps:

1. Preheat oven for 375.
2. Mix dry ingredients in large bowl.
3. Add oil and soy milk and mix until dough becomes sticky mass.
4. Melt margarine and mix cinnamon and sugar together in a separate container. 5. Split dough in half, (using some flour to reduce stickiness) flatten dough into a rectangular shape-approximately 4x8 inches.
6. Spread half of the filling onto dough (stopping about 1/4 inch from the edge).
7. Add raisins.
8. Roll the dough into a long tubular shape and cut into mini rolls (cutting approximately every inch and a half).
9. Place mini rolls into greased pan, and repeat above steps with second half of dough.
10. Sprinkle chopped nuts on top of rolls.
11. Bake for 9-12 minutes.

Icing:
1. Combine powdered sugar, soy milk and vanilla.
2. Pour onto rolls immediately after taking them out of the oven.

Serves 4-6

Vegan Beef Strogonoff

Ingredients:

Non-egg noodles
1.5 - 2.0 lbs of seitan strips
4 oz. vegan sour cream
1 lb. sliced mushrooms
1/4 cup vegan butter
4 green onions, sliced
3 cloves garlic, diced
4 tbs. flour
3 cups vegetable broth
1 cup soy milk
1/2 yellow onion, sliced
salt, pepper, onion powder, garlic powder to taste

Steps:

1. In a large pot, cook non-egg noodles (approx 10-15 minutes)
2. Melt butter in a heavy pan. Sauté onion and garlic until golden brown.
3. Add mushroom, cook 3-4 minutes
4. Add flour, cook one minute stirring continuously
5. Remove from heat and add vegetable stock, stirring continuously
6. Return to heat and simmer for 2 minutes
7. Whisk in soy milk, then reheat. Do not bring to a boil.
8. Season to taste.
9. Add seitan, sour cream and green onions to sauce. Keep warm and serve over noodles.



Serves 4-6

Vegan Oreo Cheese(Cup)Cake

Ingredients:
24 Oreo cookies
1 lbs. vegan cream cheese (I used "follow your heart" brand)
3/4 cup sugar
1 tsp vanilla
1 tsp lime juice
2 "eggs"
1/2 cup vegan sour cream
pinch of salt

Steps:
1. Preheat oven to 300
2. Line a muffin pan, and place an Oreo at the bottom of each liner
3. Beat cream cheese until smooth
4. Gradually add sugar
5. Beat in vanilla and lime juice
6. Add "eggs," beat in sour cream and salt. Stir in 10 chopped Oreos by hand
7. Divide evenly among cups
8. Bake for approx. 22 minutes

Makes 15 cupcakes