who want's to take over this blog in ypsilanti?

It's official - the last Ypsilanti Adam's house Vegan Potluck was Sunday, August 8th, 2010.

We dined amongst the empty walls and furniture-less floors.

We said goodbye.

It was a good run.

And now we've moved on to new places.

Vegan Soy-Free "Cinnabons"

Makes 12-16 (only 8 pictures as the other 8 were nommified straight away)





Time (Not Including Time for Dough To Rise): About an Hour
Total Time: about 2 hours.

Ingredients:

For The Rolls

2 1/2 teaspoons of active dry yeast
1/2 Cup of unbleached sugar
1 Cup of Ricemilk, warmed (This is important)
2 Tablespoons of ground flaxseeds whisked together with 6 Tablespoons of hot water
(You could use 2 'eggs' worth of egg re-placer but flaxseed is much much much better)
1/3 Cup of Vegan Earth Balance Soy-Free margarine, melted
4½ Cups of unbleached flour
1 teaspoon of salt

1 Cup of brown sugar
2 1/2 Tablespoons of ground cinnamon
1/3 Cup Vegan Earth Balance Soy-Free margarine, liquefied for brushing on dough

The Fro-Fro-Frosting


Originally this recipe called for 3oz (3/8ish of a container) of Tofutti Better Than Cream Cheese but in an attempt to make this Vegan AND soy free....
At the end you'll find a soy-free substitute of a cream cheese spread.

Ingredients :

3/8ths of a cup of Soy-free Vegan Cream Cheese
1/4 Cups Earth Balance soy-free margarine, softened/liquidized
1 1/2 Cups powdered sugar


Instructions:

Mix the yeast, sugar, and milk in a mixing bowl and let stand until it get a bit bubbly.

Add flaxseed, melted margarine, flour, and salt. Mix well and knead for 5-10 minutes. The dough should be firm and smooth. Set the dough aside in a covered bowl and let rise and double in size.

After the dough has doubled, turn it out onto a floured work surface, cover, and let rest for 10 more minutes.

While waiting for the dough to double, combine the brown sugar and cinnamon in a small bowl.

Roll the dough into a 16x21 inch rectangle.
Spread dough with margarine and sprinkle evenly with sugar/cinnamon mixture.
Roll up dough and cut into 12-16 sections with a sharp knife.

Place rolls into a lightly greased muffin baking pan. (A cookie sheet also works fine.)
Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, for about 10-15 minutes.

While rolls are baking, beat together vegan cream cheese, margarine, powdered sugar, vanilla, and salt. Spread frosting on warm rolls before serving.

As a finishing touch, crush some almonds and sprinkle on top!


and the following recipe isn't mine nor have I tried it but it should work as a Vegan-Soy-Free Cream Cheese!

Vegan Soy-Free Cream Cheese:
Makes One Cup

1 Cup of plain rice or almond milk
1/4 Cup of raw cashew pieces
4 tsp. fresh lemon juice
2 Tablespoon. cornstarch (or wheatstarch or 3 T. white rice flour)
2 Tablespoon. oil
1/4 tsp. salt

1 Tablespoon of Maple Syrup

Using a blender or food processor, blend the rice milk and cashews until smooth.

Add the remaining ingredients and continue to blend.

Pour blended mixture into a small saucepan and stir constantly over medium-high heat until it thickens and begins to boils. Lower the heat and cook 1 minute while constantly stirring.

Remove from heat and let cool to room temperature. Finally, whisk with beater until it's smooth. Cover and refrigerate. Before using, you'll want to mix it again with a whisk. If you find that it's too thick, it may be thinned with a little rice or almond milk.

First Kayaking Trip Of the Year

Lets get out on the Huron River!




It Was Beautiful!

45 Degrees.


Around 3pm.


It makes me look forward to having our annual vegan river potlucks in the near future.

Until then....

From Corey to those who asked:

1 2/3 Cup AP flour
1/2 Cup chick pea flour
2/3 Cup water like liquid
1 Tbsp olive (or other) oil
1 Tbsp salt
Up to 1 Tbsp spices (I used about a tsp each of black pepper and granulated garlic)

Stir all ingredients together in a bowl until it becomes a ragged mass; then turn out onto the counter and knead untill all dry ingredients are incorporated, then knead for a further 3-5 minutes. (Dough should be smooth.) Set dough aside for 10 minutes. Divide dough ball into eigths, and set about rolling out to cut noodles. I use a pasta machine, and run each piece through on the largest setting 3-5 times, folding in half each time; then reducing the thickness twice. At that point I run it through the fetticuini cutter, or you could roll the sheets up and cut noodles by hand.

Boil in a large pot with at least 2 Tbsp of salt. My pasta from my roller takes about 5 minutes. Your's could be different, start checking at 3 minutes.

This has nothing to do with this blog.