3/4 cup Lactaid milk (soy milk would work fine too)
1/4 cup vegan margarine or lactose-free butter (Becel or Fleischmann’s are my favorites)
1/4 cup warm water (between 100 to 105 degrees Farenheit)
2 1/4 teaspoons dry active yeast
3 1/4 cups all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
1 cup brown sugar, packed (if you want to make brown sugar yourself, see the recipe below)
1 tablespoon ground Pumpkin Spice
1/2 cup vegan margarine or lactose-free butter, softened
1/4 cup water
1/2 cup sugar
1/2 cup lactose-free whipping cream
1 tbsp vegan margarine or lactose-free butter, softened
Monkey Bread Preparation
Heat the milk in a small saucepan until it is warm to the touch, then remove from heat. Mix in margarine; stir until melted. Leave to cool.
Heat water to 100 – 105 degrees Farenheit. Add yeast; stir. Let sit for 5 minutes to activate yeast. Mixture will look foamy on top when yeast has activated.
In the bowl of your stand mixer with the dough hook attachment, combine 2 1/4 cup flour, sugar and salt; mix well.
Add egg to cooled milk mixture and mix well.
Add activated yeast and milk mixture to dry ingredients. Mix until dough comes together in a sticky ball.
Add the remaining flour, 1/4 cup at a time, kneading well after each addition until dough is soft and smooth but still a bit sticky.
Cover the dough with a damp cloth and let rest for 10 minutes.
In a small bowl, mix together brown sugar, pumpkin spice and softened margarine.
Tear small, pieces of dough and roll into balls. Toss each into the sugar mixture until coated, then place in a greased baking pan.
Cover baking dish and let rise in a warm place for 20 minutes. If you’d like to cook these at a later time, refrigerate or freeze covered and let pan sit at room temperature for 30 minutes before cooking. Don’t be concerned if rolls do not rise too much.
Preheat oven to 350 degrees Farenheit when ready to bake.
Bake in the preheated oven for 20-25 minutes, or until browned. Let cool for 10 minutes before turning out on a serving dish.
Serve warm, drizzled with glaze. Glaze recipe follows below.
Pour the water into a saucepan then pour the sugar in a pile in the middle of the water. Turn the heat to medium-high heat and begin cooking without stirring. The sugar will dissolve in the water and begin to boil.
When the sugar begins to lightly brown, gently swirl the pan until all of the sugar is a deep golden brown.
Carefully pour in the cream and add the butter. Whisk until smooth.
If you are a meat eater, this dish probably isn’t going to look too appetizing to you. But, for us veggie’s, this is a little piece of heaven. Regardless, my carnivorous eating family enjoyed the dish. I’m not vegan, but this recipe happens to be such. Easy to make, serve with a side salad or bowl of soup.
Here’s how to make it:
1 1/2 cups lentils
3 1/2 cups water or vegetable broth (I used broth)
2 cloves garlic
3 Tbsp olive oil
2 cups pre-cooked rice
1/2 tsp salt
1/4 cup ketchup or bbq sauce
1/2 tsp sage
1/2 tsp Italian seasoning
Pre-heat oven to 350 F degrees.
In a large soup or stock pot, simmer the lentils in water or veggie broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.
Saute the onions and garlic in olive oil for 3-5 minutes, or until soft.
Combine the onions, garlic and olive oil with the mashed lentils, rice, salt, sage, ketchup and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan (I used a 9×13 dish). Drizzle a bit of ketchup and bbq sauce on top.
Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up. Serves about 6 adults.
Tofu chili, with a delicious “sweet” tamale.
My tummy is happy after eating this veggie chili. I grabbed a home made tamale out of the freezer and threw it on top of the chili, yum!!
1 package of tofu, baked (see recipe below)
2 15 oz cans of pinto beans (or refried beans) (do not drain)
2 15 oz cans of red kidney beans (do not drain)
1 15 oz can of of diced tomatoes
1 medium sliced zucchini
1 2.25 oz can of sliced olives
1 packet of taco seasoning (1 tsp for tofu, the rest for the pot)
1/3 cup of whole grain brown rice (any rice is fine though)
1/2 tsp crushed garlic
2 green onions diced
3 TBsp olive oil.
Drain tofu and lightly press with paper towel to absorb a little of the water. Slice tofu length wise and place on greased cookie sheet. Using about 1 teaspoon of the packet of taco seasoning, Light dust top and sides of tofu with taco seasoning. Safe the rest of the taco seasoning for the cooking process. Place in pre-heated over 400 degrees, for 20 min. After 20 min, turn tofu to brown on another side, bake for another 15, repeat one more time. Total baking time about an hour. Let tofu cool and dice into small chunks. Set aside. You can bake up to a day ahead of time.
Heat olive oil on high, until hot. Toss in the onions, garlic, rice and cooked tofu. Stir constantly while browning, about 2 min. Turn heat down to medium heat. Put in all ingredients except the zucchini. Bring to a quick boil, then put on low heat. Cook for five minutes, then toss in the sliced zucchini, then turn off heat. DONE! Let sit for up to half hour before serving, it will thicken up nicely while waiting. Salt to taste 🙂 Even better the next day!!
What you will need
1 can of crescent dough
1/2 cup chopped pineapple
1/2 cup chopped artichoke hearts
1 tiny can of sliced olives (just about 1/4 cup)
5 large basil basil leafs, minced
4 cups shredded mozzarella cheese
Other toppings you can add; crushed garlic, sliced tomatoes, peppers, onions, zucchini, pretty much anything that you like to eat.
Heat oven to 400 Fahrenheit
Spray pizza pan with oil spray.
Pop open canned dough, lay on pan and use a rolling pin make the dough larger.
Spread cheese over entire dough
One at a time, spread remaining toppings.
Place in the middle of your oven. Check after 10 minutes for doneness. The pizza is done once the dough is a nice soft brown. Slice immediately. Serves about 4 adults, or 1 hungry teen-aged boy! Hahaha!
My daughter, her boyfriend and I went out to lunch in Alameda, California. We went to a Vietnamese place called Pho Singh http://www.phosinh.com The tofu sandwich was hands down the best sandwich I’ve ever had in my life! I was hesitant to order it at first because of all the carbs between the bread and the tofu. But to my surprise, this sandwich was worth every calorie and every single carb!
The bread was fresh, crispy outside, but soft at the same time! In the sandwich was tofu, long strips of skinned cucumber, green and red peppers, carrot sticks, cilantro and a fabulous anjou type of sauce. The sauce caused the sandwich to be slightly drippy, but oh man was it fantastic!