The silver lining of being unemployed are weekday breakfasts like this. Scrambled tofu with swiss chard and peppers, a toasted english muffin with apricot jam, a vegan sausage patty, and mixed organic berries.
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Apparently, there is a Worpress application on iPhone, which will make it much easier to blog on the go. In fact, I composed this while speeding through the streets of DC. Just kidding!! I’ve also decided that every post doesn’t need to contain a recipe, and every photo doesn’t need to be composed and perfect. As much as it kills me, it’s the only way I know I’ll actually blog on a regular basis.
This blog is about food. Good, vegan food. I started this to start writing more, and to connect with my fellow foodies, vegan and not. To show, like so many others out there, that vegans eat more than tofu and wheatgrass.
Speaking of which, these little babies are cinnamon rolls from Great Sage in all their gooey, sugary glory. Carl and I brunch there so often that the staff now know who we are. Pretty soon, we’ll be on a first name basis because we will definitely continue to eat there a lot.
What you don’t see is the zucchini and spinach quiche, roasted potatoes, and salad I consumed before this photo was taken. Burp…
I’ve been thinking about cinnamon rolls and chocolate all week. Then, I got a jar of cherry preserves from one of my partners on swap-bot. So, this morning, before I got out of bed, I was thinking about what I could do with the preserves. I thought perhaps, pancakes, then waffles covered in warmed and thinned preserves, or perhaps folded into muffin batter.
Then, I decided to just wing it and make something totally new. Now, I do have a confession. When I decide I want soft, bready rolls, I can’t always wait to make dough, let it rise, roll it out, etc. Sometimes I’m hungry and I want to eat before well, 3pm. So, I sometimes keep a few canisters of Pillsbury Crescent Rolls. No, they aren’t the healthiest, but neither is covering your breakfast in chocolate chips. So yes, sometimes, I am a cheater. They sure are tasty, though.
I’m sure this could also be done with real sweet roll dough, but that requires planning, and I get cranky when breakfast is late. Don’t judge.
I don’t think I can morally write out a recipe involving what basically amounts to canned biscuits, but here is what I did:
I opened up a canister of the rolls and pressed the triangles into one large sheet. Then, I sprinkled on a few handfuls each of Vegansweets White Chips, and Ghiradelli Semi-Sweet chocolate chips (vegan, but not all of the Ghiradelli chips are, so read the bag if you buy this brand). Then, I spread a few spoonfuls of the cherry preserves down the center, rolled up the dough loosely from the longest edge, cut it into 8 rolls, and placed them into an 8X8 baking pan lined with parchment paper.
Repeat with the other canister. Bake in a preheated 350ยบ oven for about 25 minutes (honestly, I wasn’t paying attention and I never time things), or until golden brown.
I drizzled them with a simple glaze:
Cinnamon-Orange “Oops, I thought that was almond extract!” Glaze
3/4 cup powdered sugar
1 TBS orange juice
1/2 tsp cinnamon (mine is really strong, adjust to your own brand/taste)
1/2 tsp orange extract
Mix everything together in a small bowl. Add a few more drops of orange juice at a time if necessary, just until the glaze is barely thin enough to drizzle from a spoon.
Makes 16 rolls