Easy Vegan Cinnamon Rolls

DOUGH

• 3 Tbsp vegan butter (such as Earth Balance)
• 1 packet instant yeast* (or use rapid-rise yeast // 1 packet yields ~ 2 1/4 tsp)
• 1 cup unsweetened plain almond milk
• 1 Tbsp organic cane sugar
• 1/4 tsp salt
• 3 cups unbleached all-purpose flour*

FILLING

• 3 Tbsp vegan butter (such as Earth balance // melted)
• 1/4 cup organic cane sugar
• 1/2 – 1 Tbsp ground cinnamon (to taste)

TOPPING

• 2 Tbsp vegan butter (such as Earth balance // melted)

ICING optional

• Simple Powdered Sugar Glaze (see step 8)
• Vegan Cream Cheese Frosting

Instructions

• DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
• Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
• Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
• FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
• Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written). 
• TOPPING: Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
• Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
• Optional: Frost with 

  dairy-free cream cheese frostingor a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.
• Best when fresh, though they will keep covered at room temperature for ~2-3 days.

via minimalist baker.com

Pumpkin Muffins

1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 1/4 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp allspice or cloves

(can also do 2 1/2 tsp pumpkin spice)

1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 cup coconut oil
2 eggs 15 oz pumpkin puree

Preheat to 350. Grease muffin tin. Whisk dry ingredients. Mix wet ingredients in separate bowl. Fill muffin tins 3/4 way full. Bake for 24-26 min for regular sized muffins check at 15-20 min for mini.

adapted from Yummly.com

Lentil Soup with Lemon and spinach

olive oil just drizzled in pot

1 onion diced fairly small 

2-4 diced carrots

2 teaspoons minced garlic (3 cloves)

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground black pepper

2 tsp ground turmeric

2 cups (12 ounces) lentils

8 cups chicken or vegetable broth

2 heaping cups shredded kale or spinach

2 lemons

Kosher salt to taste

Turn on sauté on instant pot. Add oil then add onions and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 3-5 mins. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. On stove add carrots, onions to oil and sauté until tender. 

Stir in the lentils, carrots and broth. Taste then adjust with salt. If you cook on stove simmer about 35 mins. Turn instant pot to high pressure for 8 minutes. 
Release pressure and add chopped up spinach and zest of lemons and juice of lemons. Taste and add salt as needed 1/2-1tsp or so. I often add extra coriander or spices as I taste at the end. 
Or on stove
Uncover the pot and stir in the spinach or kale) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
We love this soup with pumpkin muffins or naan. 
Adapted from inspiredtaste.net 

Autumn Wild Rice Soup

INGREDIENTS

• 1 chicken breast diced and cooked (on sauté mode with onion) or omit 
• 6 cups chicken stock or veggie
• 1 cup uncooked wild rice (sometimes I do half brown)
• 8 ounces mushrooms, sliced (optional)
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 4 ribs celery, diced
• 1 large sweet potato, peeled and diced
• 1 small white onion diced 
• 4 bay leaves
• 1 1/2 tablespoon Old Bay Seasoning (start with 1Tbsp and adjust to spiciness level)
• 1 can lite coconut milk 
• 1/2-1 bunch kale, roughly chopped with thick stems removed
• Kosher salt and freshly-cracked black pepper
• *for dairy free skip butter, milk and flour and add 1 can coconut milk 

INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

1. Combine stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
2. Cover and set vent to “sealing”.  Cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest there for an extra 10 minutes (natural release).  Then carefully turn the vent to “venting” and release the remaining pressure (quick release).  Remove lid and discard the bay leaf.
3. Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
4. Add the cream sauce and kale to the soup, and stir gently until combined.  Or just add the can of coconut milk right at the end. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Via: https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/

Panda Express Green Bean Chicken

Ingredients

Marinade

• 2 teaspoons cornstarch
• 1 teaspoon granulated sugar
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil

Chicken and Vegetables

• 1-2 boneless chicken cut into strips 
• 1 tablespoon oil 
• 1/2 cup chopped onion 
• 1/2 cup water divided
• 2 cloves garlic minced
• 6 ounces green beans trimmed and halved
• 1/2 red bell pepper diced 
• Salt to taste

Instructions

1. In a small bowl, stir together cornstarch, sugar, soy sauce, and toasted sesame oil. Place cubed chicken in a disposable plastic bag and pour mixture over the top. Toss to coat. Allow to marinate for at least 15 minutes, up to 12 hours.
2. In a medium wok or saute pan (with a lid), heat oil over medium high heat. Once hot, add chicken and cook until cooked through. Transfer chicken to a plate and tent with foil to keep warm.
3. Return pan to heat. Deglaze with a couple tablespoons of the water and add onion and garlic. Cook for three minutes, until onion just begins to turn translucent around the edges.
4. Add green beans and bell pepper and cook for another three minutes. Add 2 tablespoons of the water, cover, and continue to cook until vegetables reach your desired level of doneness, adding more water as necessary, about 3 to 8 minutes*.
5. Stir in chicken and cook just until chicken is hot. Salt to taste.
6. Serve over rice 

   
   

   
   

   Via:

   https://bakingmischief.com/2017/01/02/panda-express-string-bean-chicken/

Indian Chicken

Not a truly authentic recipe but goes great as a quick meat/ veggie to any Indian dish.

1 large chicken breast diced into bite size pieces
Canola oil for pan
2 tsp garam masala
1 tsp garlic powder
1 tsp paprika
1 tsp tumeric
3/4 tsp kosher salt
1 big zucchini quartered
Mix spices and rub into chicken pieces. Heat chicken in a hot skillet with oil. Cook until cooked. Take out of pan to rest. Add some more oil and sauté zucchini until tender.

Ground Turkey Sweet Potato Skillet

Ingredients

• 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
• 1 pound ground turkey
• 1 yellow bell pepper
• 1 cup onion, diced
• ½ cup mozzarella, shredded
• ½ cup water
• ¼ cup cilantro, chopped
• 2 tablespoons olive oil
• 1.5 tsp. ground cumin
• 1 tablespoon garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper

In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute

and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking

approximately 8 minutes until browned.

Add cumin, chili powder, salt and pepper. Stir well to incorporate.

Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water. Stir

and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add

additional water during this process if needed to keep the meat from drying out.

Remove lid and add additional salt and pepper if needed. Top with shredded mozzarella and

allow it to melt. Remove skillet from heat and garnish with fresh cilantro before serving.