It takes a special recipe to make me think of my past and future at the same time. Cinnamon rolls remind me of watching Saturday morning cartoons sticky-fingered with my favorite doll Kenya, and eating Cinnabon at the mall as a tween. Along with sweet potato pie and pound cake they are the embodied form of comfort. And when I made these vegan Sweet Potato Cinnamon Rolls I imagined making them on Saturday morning with my future kids, the smell of sugary spiced love making its way to every corner of our home. [Read more…]
A few weeks ago a very special package arrived at my front door. There was a knock, but when I opened no one was there. Just that lone box, sent to me from Thomas Jefferson’s garden at his sprawling Virginia estate, Monticello. In case you’re wondering why I received a box from our country’s founding father and 3rd president, let me explain.
Thomas Jefferson’s Monticello is a must-visit destination in the United States. His foundation has left no rug unturned when it comes to educating the public about the life and work of Thomas Jefferson and his many slaves and descendants. The estate has become a sort of living museum where visitors can take tours of the main house, the plantation, slave quarters, the garden, and even attend seasonal events.
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Vegan sausage is my new favorite thing to make. I’ve been playing around with all sorts of flavor combinations this summer. My favorites so far have been cajun red bean and this white bean maple sausage. They’re super easy to make, and much less expensive than the store bought vegan sausage. MmMmm GOOD!
To replicate the meaty texture I used vital wheat gluten (this recipe was adapted from one by Isa Chandra Moscowitz). Wheat gluten, aka seitan, is the protein from wheat. It’s the sticky stuff that holds the wheat starches together in bread, pasta, baked goods, and other wheat-filled goodies and it just happens to have a similar texture to meat. Wheat gluten is actually not all that bad for you, unless you are allergic to gluten. Like many ancient meat substitutes (it’s been around since the 6th century and was created in China), wheat gluten is minimally processed. To make it, wheat is soaked in water to separate the soft starches from the sticky protein, gluten. That’s about it. Wheat gluten doesn’t have a flavor but is a master at soaking up whatever spices you put on it. You could trick a non-vegan with these sausages any day 😉 Thank you seitan!
Hey kids! I’m sure you know that breakfast is the most important meal of the day. But I get it. Who has time to make a fancy meal first thing in the morning, in your dorm room, before class? Ain’t nobody got time for that! That’s okay, I’ve got you covered with some fast and filling back to school breakfasts ideas 😉