Raw Cinnamon Rolls – recipe from The 30-Minute Vegan

Raw Cinnamon Rolls courtesy of The 30-Minute Vegan

This is one of the best recipes from our new book, The 30-Minute Vegan. These puppies were a huge hit at our bakery in Kaua`i. The rolling technique is best carried out with the use of a silpat (silicon baking sheet) or teflex sheet (used in dehydrators), but feel free to use a regular baking sheet with parchment paper. You’ll also need a food processor. Cashews can be substituted for the coconut butter in the icing if you cannot find it or you don’t have a taste for coconut.

Makes 12 rolls

2 cups raw buckwheat groats (not kasha)

2 cups + ½ cup pitted Medjool dates, packed

¼ cup + 1 teaspoon agave nectar

¼ cup water

2 tablespoons cinnamon

Pinch of sea salt

¼ cup raisins

½ cup walnuts, chopped

Icing

½ cup coconut butter

¼ cup agave nectar

½ teaspoon vanilla

1 tablespoon orange zest

¼ cup water or freshly squeezed orange juice

1. Process the buckwheat groats for 60 seconds in a food processor or until they are finely ground. There will still be some whole kernels. Add 2 cups of dates and continue to process for about 40 seconds. Add 1 teaspoon of agave nectar and process for 30 seconds more or until a sticky “dough” forms. If a piece of dough can be formed into a tight little ball, it is ready, otherwise add 1 teaspoon at a time of agave nectar until this desired stickiness is reached.

2. Transfer the dough to a flat work surface covered in a silpat, teflex sheet or parchment paper. Using your hands, press the dough into a rectangle that is roughly 9 x 11-inches and ¼-inch thick. Keep some water near by to dip your fingers into to prevent the dough from sticking. Position the dough so that the long side is parallel with the counter’s edge.

3. Process the remaining ½ cup of dates, ¼ cup of agave nectar, water, cinnamon, and salt in the food processor until as smooth as possible. There will probably be chunks because the quantity of mixture may be too small to process thoroughly. Remove the processor blade and stir in the raisins and walnuts. Spread the mixture over all of the dough except for about 1 inch along the far long edge.

4. Roll it up by making a small fold along the near edge, pressing it down, peeling back the silpat, and continuing to roll in the same way, making sure to press the whole thing together as you go so that you have a tight roll. Refrigerate while you make the icing and then cut the log into 12 even slices. 5. Blend all of the icing ingredients until smooth. Either drizzle it over the whole log or over the individual slices. There should be more than enough icing.

Vegan MoFo, Day 4 – Book Review: The 30-Minute Vegan

This review appeared on the vegan mofo website

As promised, my “official” Vegan MoFo weekend post is a cookbook review.

Being that I’m on a tight budget, I have a tendency to check things out of the library to see if they’re worth buying before I’ll spend the money. Cookbooks, craft books, and the like are too expensive to buy on a whim! But The 30-Minute Vegan by Mark Reinfeld and Jennifer Murray quickly became my new favorite cookbook the day it found its way into my hands. I went out and bought a copy of my own before the library lending period was up!

I had been following–and still follow–Reinfeld and Murray’s Vegan Fusion on Twitter, and so knew of the upcoming release of the book. I liked the idea of quick vegan meals for the days when I lack the time, or the energy, to make something too involved. Of course, in order to merit a place in my cookbook library, the recipes also have to be good, and it’s helpful if the ingredients can be obtained without too much hassle.

The 30-Minute Vegan delivers on all counts. With sections for every meal, as well as lighter dishes like salads and soups; plus recipes devoted to beverages, snacks, and desserts, you’ll never be at a loss for something quick, easy, and delicious to make!

It would take far too long to delve into everything that makes this book great, so I’ll keep it short by introducing you to my two personal favorite recipes: the Monk Bowl, and Macaroni and Cheese.

The Monk Bowl was the first recipe in the book that grabbed my attention. It’s just about the easiest, most versatile recipe I’ve ever seen and, though it appears in the book’s lunch section, also makes an excellent dinner. Its perfect balance of quinoa, oven-roasted tofu, and crisp steamed veggies make it a warming, healthy choice for any day, any time. Reinfeld and Murray make several suggestions for variations, as well as recommend sauces and garnishes to give the bowl just the right finishing touch.

Macaroni & Cheese appears in a section devoted entirely to vegan versions of common comfort food favorites. I don’t know about you, but mac and cheese was one thing I sorely missed when I made the switch to a life without dairy. Had I not been forced by lactose intolerance to make that switch almost overnight, I may have transitioned better, but cheese is still one thing I find myself wanting from time to time.

Reinfeld and Murray have the perfect solution for vegans and lactose-intolerants alike: a mac and “cheese” sauce that you can serve to your omni friends and they won’t know the difference. The ingredients are familiar with, of course, a few vegan variations. If you’ve got nutritional yeast and your favorite non-dairy butter and milk on hand, you can make this recipe and feel like a kid again, enjoying your mac and cheese with the knowledge that it’s now 100% vegan, and healthier to boot!

The preface and introductory chapters are invaluable to new and seasoned vegans alike. Reinfeld and Murray offer tips on how to best prepare some of the book’s recurring ingredients, explain several useful preparation methods, and give ideas on how to make your kitchen the best vegan kitchen it can be. Armed with these facts and hints, there’s no reason to be shy about trying new ingredients or putting a new spin on an old favorite.

There is so much more to this book that will broaden your cooking horizons. The recipes span regions, cuisine types, and dietary preferences. Why not be adventurous and try the “Rawvioli”–raw, zucchini-based ravioli with pine-nut-macadamia cheese? Kick things up a notch with the Hot Hot Hot Sauce? Or impress your omni friends and family this holiday season with a completely vegan Holiday Nog?

Whatever you decide to try, you can be sure that The 30-Minute Vegan won’t disappoint!

World Vegetarian Day – because Gandhi was right

This article appeared in today’s issue of BasilandSpice.com

“Be the change you want to see in the world.”--Mahatma Gandhi

Today is World Vegetarian Day. A day for us to celebrate the delicious bounty of the plant kingdom. It also happens to be the day before the birthday of Mahatma Gandhi. It’s no coincidence that World Vegetarian Day falls close to the birthday of this saintly man, a true symbol of nonviolent resistance. It’s slightly politically incorrect to focus on the topic of nonviolence, especially as it relates to animals. But in honor of Gandhi’s birthday, I am feeling a bit bold.

Generally when discussing the benefits of vegan cuisine, I tend to focus on the health issues. For good reason! This is why most people are inspired to eat more vegan foods. Losing weight, and protection against diseases like heart disease and diabetes definitely top the list of reasons people decide to go meatless.  It’s become common knowledge that our health is a lot better off with the inclusion of these life giving foods and all major health organizations now recommend including more fruits and vegetables to preserve health and prevent disease.

After health reasons, protecting the environment is another main reason people choose to go vegan. It’s cool to be green these days and eating your veggies is about as green as it gets. The environmental impact of a meat-centered diet compared to a plant based one is staggering. For instance, it takes roughly 2500 gallons of water to produce a pound of meat, and approximately 30 gallons for a pound of potatoes. As far as carbon emissions, a 2006 UN Report, “Livestock’s Long Shadow” reports that over 18 percent of all green house gases come from the livestock industry!

Dr. R. K. Pachauri, head of the Nobel prize winning intergovernmental panel on climate change actually went so far as to recommend going meatless once a week as the most effective and immediate way we can reduce our carbon footprint.

So where does nonviolence fit into this? It seems to me that it is a noble endeavor to strive to reduce the violence and suffering we see in the world. Who wants to send their children to school where violence is a daily occurrence? How many people are planning their vacation in Afghanistan or Baghdad? Who among us does not feel shocked frequently when we read the newspaper or watch the news?

We have all heard the expression “Love thy neighbor as thy self.” This raises the question “Who is our neighbor?”. To whom should we extend this love? I turn to Albert Einstein for the answer. He said “Our task must be to free ourselves by widening our circle of compassion to embrace all living creatures and the whole of nature and its beauty.” This to me is the correct response. All of life is our neighbor.

For many of us, peace begins in the kitchen. This means when two choices are before us, in life and regarding our food choices, we take the path that causes the least suffering. It’s something to think about.

Here is a recipe to enjoy while contemplating these vegetarian issues. It’s from our new book, The 30-Minute Vegan.

Zucchini Roll Ups

Makes approximately 18 roll ups2 zucchinis
1 pound extra firm tofu, crumbled
2 tablespoons minced basil
2 tablespoons minced Italian parsley
1 teaspoon minced rosemary
3 tablespoons creamy tahini

2 tablespoons nutritional yeast

½ teaspoon thyme
½ teaspoon oregano
1 teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste1. Preheat the oven to 400°F and well-oil a baking sheet. Slice each
zucchini lengthwise into 9 or more thin strips (about 1/8-inch) using
either a mandoline (careful for those fingers) or a vegetable peeler.
2. Combine the tofu, and the remaining ingredients in a large mixing bowl
and mix well. If the tahini is not creamy, you may need to add a bit of
olive oil to maintain a creamy consistency. Spread approximately 2
tablespoons of this mixture along each piece of zucchini and roll them up.
3. Place the rolls on the baking sheet and bake for 10 minutes, and remove.
Serve on a platter or 2 to3 rolls per plate. Refrigerate if you are not
serving immediately. The rolls are awesome chilled as well.

Variation
•    Replace zucchini with eggplant, thinly sliced.

Mark Reinfeld has been preparing inspired vegan and live food cuisine for over 15 years. He is the founding chef of The Blossoming Lotus Restaurant and the recipient of a Platinum Carrot Award given to America’s top “trailblazing and innovative chefs.” He is a recognized authority in the field of healthy cuisine. His first book, Vegan Fusion World Cuisine has won 9 international awards including a Gourmand Award for ‘Best Vegetarian Cookbook in the USA.’ He is the coauthor, along with Jennifer Murray of The Complete Idiot’s Guide to Eating Raw. His latest book, also coauthored with Murray is The 30 Minute Vegan. Have a question for the natural chef? Please email mark@veganfusion.com