Amazing Cinnamon Rolls

Ingredients

Cinnamon rolls:
3/4 cup nondairy milk
1/4 cup margarine, softened
2 3/4 cup unbleached, all-purpose flour
1 (1/4 ounce) pack fast rise instant yeast
1/4 cup white sugar
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 pecans or vegan chocolate chips (optional)

Optional icing:
1/4 cup margarine, softened (I use Earth Balance)
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon nondairy milk (I use soy)

Directions:

1. Preheat oven to 350 degrees F. In a saucepan, heat the milk and 1/4 cup margarine until boiling. Remove from heat and cool until only warm. In a large mixing bowl, combine 2 1/4 cup flour, yeast and white sugar, and whisk to get all the lumps out). Add water and milk/margarine mixture to the dry mixture and whisk just until it forms a rough dough that pulls away from the sides of the bowl. Add nuts and chocolate, if using.

2. Dump dough onto a floured board (or clean counter), and knead in the remaining half cup of flour. Knead the dough for 5-7 minutes (pressing up with palms and folding again and again) until the dough is perfectly smooth. Put the dough in a slightly oiled bowl, cover it with a clean, slightly damp towel and let it rise for 10-15 minutes.

3. Sprinkle the counter with flour and using a rolling pin, roll dough out to a 9X12 rectangle. Combine 1/2 cup margarine, brown sugar, and cinnamon and spread over the entire top surface of the rectangle. Start with the long part of the rectangle and roll it up the short side. Using a serrated knife, cut each cinnamon roll about 1 inch thick.

4. Place cinnamon rolls into a greased pan, (9"X13") Cover with a damp towel and let rise for 10-15 minutes. After cinnamon rolls have risen, bake for 15-20 minutes, depending how gooey you like them.

5. For icing, combine all ingredients. It will be very creamy and taste just like regular cinnamon roll icing. Spread on icing

Makes: makes 12 BIG cinnamon rolls, Preparation time: 30 minutes, Cooking time: 15 minutes

Thanks to vegweb

Rice and Bean Pilaf

Rice and Black Bean Pilaf

2 teaspoons olive oil

cooking spray

3/4 cup chopped celery

1/2 cup chopped onion

1 1/2 cups uncooked rice

14 oz vegetable broth

1 (15.5 oz) can of black beans, rinsed and drained

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon lime juice

1/2 cup shredded vegan cheese (optional)

Heat oil in large nonstick skillet coated with cooking spray over medium-high heat.

Add celery and onion; cook 4 minutes, stirring occasionally.

Add rice and next 6 ingredients; stir gently. Bring to boil; reduce heat, and simmer 10 minutes or until liquid is absorbed. Add lime juice and mix gently.

Sprinkle with cheese before serving.

(this picture is from when I made it and I ate cheese- and believed that nothing could taste good without it but since then I have made it tons of times without cheese and its still equally delicious)