Marfigs' Munchies

Adventures in vegan eats and feats

29 days of rice – sushi cinnamon rolls – day 19

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Ok, now you all know 100% I’m insane, but I couldn’t help myself. I had wanted to do a type of maki roll, just with an actual cinnamon bun, but that was going to be a fierce operation (the dough was going to be green!) so I came up with this instead. So, completely different to where I originally started, but that’s often how these projects go. Amirite?rollprofile

doneanddonerollsSeaweed hummus:

  • 1 cup chickpeas
  • 1/2 – 1 tsp spirulina (depends on personal taste)
  • 1 TBSP apple cider vinegar
  • Fennel, ginger + paprika
  • Optional but super tasty if you find it: 2 nori sheets, shredded alone and then blended together with above ingredients.

How-to:

  1. Blend all ingredients together until smooth. Don’t worry if you have bits of nori flying around – that’s extra special nom right there.

Carrot sticks:

  • 1/2 carrot, cut julienne
  • 1 small radish, julienne
  • 1 TBSP nutritional yeast
  • 2 tsp lite soy sauce
  • ginger spice

How-to:

  1. Steam the sticks until uber, uber soft (approx 5 minutes), then toss them lightly in a combination of the nutritional yeast, soy sauce and ginger spice.

 

Once I find a recipe I like I’m hard-pressed to wander too far afield, especially since I’m not a fan of yeast. Therefore the cinnamon roll recipe is based on Foodie Fiasco’s awesome recipe that I’ve used for savoury-type cinnamon rolls before with much delight.carrotrollups

Cinnamon rolls (12 servings):

  • 2 cups wholewheat flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 TBSP apple cider vinegar
  • 5 TBSP homemade pumpkin mash (be sure to steam the pants off the puree and pat dry any excess moisture)
  • 1/2 + 3 TBSP cup soy milk
  • 1 TBSP NuNaturals Simple Syrup OR 2 TBSP agave/maple syrup/sugar
  • 1 TBSP melted vegan butter/coconut oil/tahini oil
  • Cinnamon
  • 3 tsp unrefined sugar

How-to:

  1. Preheat your oven to 200C and spray a round pan BUT if you’re slow with pastry rather wait it out and heat up your oven when you know you’re closer to done.
  2. Mix together all your dry ingredients in a big bowl, including the spices.
  3. Mix in your pumpkin mash with a fork into the dry ingredients, then let it chill for 10 minutes.
  4. Meanwhile, add your cider vinegar to the milk and let it curdle.
  5. Once the ten minutes are up add the milk and Simple Syrup to the mix, stirring til combined.
  6. Lightly knead until just workable then roll out the dough using a pin or your hands to form a rectangle.
  7. Paint your melted coconut oil/butter on top of the surface.
  8. Spread your hummus evenly across the surface of the dough.
  9. Lay a strip of carrot sticks lengthwise down the length of the rectangle approx 2 cm from the edge.
  10. Sprinkle the 3 tsp sugar over the entire surface of the dough. Splash on lots of cinnamon and ginger spice.
  11. Starting from the side closest to you, roll the dough up tightly lengthwise and then press down lightly when you reach the end.
  12. Slice into 12 pieces and place them face-up packed into the 8″ pan.
  13. Lightly paint some soy milk on top of the rolls.
  14. Bake for 15 minutes until golden.

 

Top with some rice-cream. I added 1/8 cup NuNaturals Simple Syrup, 2 packets of Stevia and 3 tsp of vanilla extract to the main batch to sweeten it a bit. If you want a runnier mixture to drizzle over your rolls just take out a portion (say 1/3 cup) mix with a bit of milk or tahini to thin it out a bit.forkyrollsSo this sounds weird and everything but it is in fact delicious! Super moist and flavourful dough, especially considering the hummus sort of bakes into the dough…glorious! I’m not kidding 😀

creamysidebrokenrollsTopped with the rice-cream, my favourite new discovery, it’s just heavenly. The carrot sticks inside are so flavourful that when you rip open (or gently cut open, whatever) the roll the scents that waft out are insane. The soy-nutritional yeast mixture is definitely a winner!

tupperwarerollsI made Man-thing some sweet versions on the side with pomegranate jam and lots more sugar, but he was even very chuffed with these and really digs the carrot insides! The bit of spirulina gives the hummus an edge that’s hard to miss in a good way, but as I said, if you have some nori lying around try adding it and see what happens – I suspect something magical!

Today we went shopping for all sorts of house goodies like a wire rack for veggies, some inner racks to organize my pantry, and then of course I went a bit wild and bought some blog toys – cups, plates, etc. I have to still sort out my photography room and buy my big table for pictures, but in the meanwhile I can live with what I’ve got, which is mainly more light! Hurrah! Once these 29 days are done we should be properly settled and then I’ll take you all through a photographic tour of the new lair – so much shiny!

Happy Sunday!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

2 thoughts on “29 days of rice – sushi cinnamon rolls – day 19

  1. Grah I’ve had every single one of the ingredients required to make these passing through my cupboards at some time over the past couple of weeks, but never all at the same time! Going to have to change that and try these, they look insane and amazing. Usually I come to your site and to make something with whatever ingredients I have to hand, because your recipes are great for it; the way you write them being kind of loose and open to interpretation (add spices! add seasonings! How much? Of what? Some! Whatever!:P) I love that, as it seems like you’re just going along your daily business as normal and showing us what you did, rather than writing recipes specifically for the blog – it’s very unique. 🙂

    Like

    • Thank you! And argh, I hate that as well when you’re one or two ingredients of being able to spontaneously make something.

      Ja – I keep my stuff flow-y because that’s how I also follow recipes and cook- when they say 1 tsp this or that of cinnamon I usually just ignore it and go with my own tastebuds, also because the end result differs according to quality of ingredients as well. The only time I’ll do my best to follow stuff dutifully is with sauces and stuff, because that’s definitely not my specialty.

      But thank you so much for that awesome comment! 😀

      Like

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