Vegan Peach-Kissed Chelsea Buns

*Prep time: 2.5 hours  *Cook Time:  30 minutes  *Serves: 3-4

Vegan Peach-Kissed Chelsea Buns

This is a revised version of a London recipe- originally sold in the Old Chelsea Bun House.

 They are a sweet, crunchy, peachy sticky bun made to be eaten with your morning, afternoon, evening or midnight coffee. We won't judge. 

Ingredients

1 2/3 cups Bread Flour

1/4 oz Dry Active Yeast

1 tsp Sugar

1/2 cup warm Soy or Almond Milk

1/2 oz (about 1 spoon) softened Vegetable Shortening

1/4 tsp salt

1-2 tbsp Soy/Almond Milk

1 Chia Egg 

(using ground chia meal)

1/4 cup melted Earth Balance Margarine

1/4 cup raisins

1/4 cup currants

1/4 cup dates

2 heaping spoonfuls of Peach Preserves

1/3 cup brown sugar

for glaze:

1 1/2 cup Confectioners Sugar

1 tsp almond extract

1 - 2 tbsp Soy Milk

1 tbsp Agave Nectar

Step 1: Grease a 7" square baking pan. Put 2/3 cup sifted flour into a bowl. Add yeast, sugar and milk. Mix well into a batter. Leave in a warm place for 20 minutes until risen. 

Step 2: Mix the shortening into the remaining sifted flower using an electric mixer. Add the salt, yeast mixture,  and egg. Mix well and add 1-2 tbsp milk. You want a fairly dry dough but you dont want all crumbles. Knead on a floured surface 5 minutes. Place dough in a bowl and cover with a damp warm cloth. Set in a warm place and let rise for 1 to 1.5 hours. 

Step 3: Knead the dough another 5 minutes. Roll out into a thin 9" x 12" rectangle. Leaving an inch border brush the dough with your melted butter- go ahead and use all of it. Then spread your peach preserve on- again keeping that border. Then evenly sprinkle on the brown sugar, raisins, dates and currants (don't touch that border!). 

Step 4: Then roll everything up like a jelly roll. Cut off the ends- then cut the remaining log into 9 slices. Set them down in your greased pan and let it set in a warm place for another 30 mins. 

Step 5: Pre-heat the oven to 375. Once the buns are done rising bake them for 30 mins. Carefully remove them from the pan to your serving plate. 

Step 6: Mix your glaze together: put everything into a bowl and whisk together. You want a thick but pourable glaze- so add more milk by the teaspoon if needed.  **Note: if you prefer you can omit the glaze and just drench the buns in agave. 

Step 7: Put it all together! Go ahead and pour all of the glaze onto the buns. 

Go get sticky. 

Quick Vegan Pizza Bread

*Prep time: 10 mins  *Cook Time:  12 minutes  *Serves: 2

Quick Vegan Pizza Bread

Ingredients

4 Slices of bread

3 tsp Tofutti Cream Cheese

Dried Italian Herbs

Tomato Paste

Diya Mozzerella Cheese

optional, but but reccomended:

*Panfried Tofurkey Pepperoni Slices

optional, of course. Also, delish. 

Panfry in olive oil until nice and crispy.

*Quick Italian Cherry Tomatoes

~1/4 pint cherry tomatoes

~1/8 tsp salt

~1 tsp dried Italian herbs

~spray canola oil

Step 1: If you are throwing on pepperoni, spray the pan with oil and pan fry the pepperoni over medium heat. Cook for 30 seconds, flip, and cook for another 30 seconds. Set aside.

Step 2: If you are going for the cherry tomatoes: spray the pan again. Add all of the Italian Cherry Tomato ingredients and cook for 5-7 minutes, stirring constantly. Set aside. 

Step 3: Spread on a layer of tomato paste onto each bread slice. Then spread 1 1/2 tsp Tofutti Cream cheese over that layer. Top with as much dried Italian herbs as you want {so, a lot}.  *Then layer on the tomatoes, then the pepperoni. 

Step 4: Finally, top each with 1 tbs of Diya cheese.

Step 5: Set oven to 375 and bake for 12 mins.

If you are starving and you don't want to wait for the pepperoni and the tomatoes: don't.

Even if you just have the basics: still delicious.  

Super Quick I Dont Have Time To Cook Veggie Rice Stirfry: Fast Vegan Recipe

So, my CSA {Community Supported Agriculture} program, AKA my veggie Santa brought me zucchini, cherry tomatoes and parsley as part of this week's delivery. And, I was determined to make dinner tonight with just what I had available in my kitchen. 
But, I have a paper due tomorrow and I have been running around like an insane person trying to fill all of my holiday orders and get ready for leaving for Thanksgiving. That and studying, you know. Whatever. 
So I really didn't have time to cook. 
I don't even really have time to write this blog but I am so stressed I cant sleep. 
It fabulous. 
So, this is what I came up with. Finished the entire meal in under 15 minutes and there were no leftovers. 

Super Quick I Don't Have Time To Cook Veggie Rice Stir-fry
*Prep time: 1 mins  *Cook Time:  10-15 minutes  *Serves: 2

Vegan stir-fry

Ingredients

1 tbs Olive Oil

1 Medium Zucchini

1- 1.5 cups cherry tomatoes

depending on how much you love cherry tomatoes

3 tsp balsamic vinaigrette

1/2 cup loosely packed fresh parsley

1/2 tsp salt

1/4 tsp black pepper

1 tbs dried basil

1 tbs sun-dried tomatoes

1 cup instant rice or quinoa

if instant rice is blasphemy in your book go for quinoa, it cooks up in 15 mins

Step 1: Cook rice/quinoa according to package directions and heat the olive oil over medium high heat. 

Step 2: While that is heating up, throw your zucchini, cherry tomatoes and parsley into your food processor or blender and roughly chop. Throw that into your skillet and stir-fry on high heat 5 mins.

Step 3: Add your balsamic vinaigrette, salt, pepper, sun-dried tomatoes and rice/quinoa. Stir fry another 5 minutes on high or until most of the water has evaporated from the skillet, being careful not to burn your food. 

Step 4: Done. Eat. 

This is a great meal if you want something fresh and delicious but you don't really have time to cook anything.