lunchboxbunch

Pumpkin Pecan Cinnamon Rolls, Ginger Cream Cheese Glaze
vegan, makes 7-8 rolls in a 9" inch cake pan

Pumpkin Cinnamon Dough
½ cup pumpkin puree, canned/unsweetened
2 ½ cups white flour
2 cups whole wheat pastry flour
1 ¼ cups warm water
1 packet yeast
½ cup vegan shortening, melted
½ cup sugar
½ tsp salt
*extra white flour as needed to handle, knead and roll out dough

Pecan Cinnamon Sugar Filling
¾ cup brown sugar
¾ cup pecans, chopped
1 ½ tsp cinnamon
½ tsp vanilla bean granules - or extract
½ cup margarine, melted

Ginger Cream Cheese Glaze
1 ½ tsp ginger powder
1 cup vegan cream cheese
½ cup maple syrup
1/3 cup vegan butter, melted
½ cup soy creamer
2-4 Tbsp powdered sugar to thicken as desired (add last, by hand with sifter)

Visit the source for full recipe.

2

Vegan “eggless” salad.

I attempted to follow the lunchboxbunch’s recipe which is:

Eggless Salad Wrap (updated recipe below)
My perfected Tofu-Egg Salad recipe gets even better when served in a wrap! Check out my version two of my recipe (or see version one here)

Eggless Salad - Wrap
18 ounces firm tofu, cubed and steamed - salted to taste
½ cup vegan mayo, aka Vegenaise
1/3 cup Dijon mustard (I like classic Grey Poupon)
¼ tsp cayenne powder
1 tsp turmeric
½ tsp black pepper - fine
2 tsp seasoned rice vinegar
½ cup chopped sweet onion - Vidalia onions work best
also needed: 1 XL wrap tortilla, and grens (I used dark red leaf lettuce in the wrap photo below)
Directions: Toss Well. Chill. Fill wrap. Serve!..

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My alterations and recommendations:

I used 1 pack of tofu - 14oz and used slightly less of everything.

Mustard- I used spicy brown. Came out the same.

Cayenne pepper- I used paprika.

I didn’t want to buy tumeric for 5.99 so I looked up alterations and there really were none, but it is said to be used for mostly color. Because of the mustard being yellow it made the egg salad yellow anyway but I added just a pinch of curry.

Omitted rice vinegar.

Used a yellow onion instead.

& Liked it better on wheat toast than the wrap. (I tried it)

* Next time I will definitely chill it before hand. I just wanted to eat it so I didn’t wait but it would definitely be a lot better when its cold.

* I would add celery in it. I meant to this time but forgot to buy it.

Definitely a great alternative for egg salad and I HATE tofu…. so this was the right amount of seasonings to get me to like it!

UPDATE: the day after making this, it tastes even better. I had to use bread to cover up the fact that I was eating tofu.. Now… I just tried some straight from the bowl and want to devour it plain. So good! - The tofu really got to blend with all the flavors making it taste like onions and dijon… wow.

UPDATE, again: Next time, I will cut it up into smaller cubes about a dime size each, or less.

2

Hands down one of the best smoothies I have had the pleasure to enjoy. It is another from Kathy Patalsky's “365 Vegan Smoothies”, and it is KILLER.

It is called Bella's Elixir, it has orange juice, non-dairy milk, frozen blueberries, frozen blackberries, grated beet, fresh ginger, and ice. I would post the recipe, but this one is exclusively in the book and it would be great if you could spend $15 on amazon to support this amazing vegan smoothie queen!