good weekend?
today, blake has the day off, and i have a lighter work load, so *hopefully* we are headed out of a nice, long 20+ mile bike ride.
since it was icy for a while and i have been working at home, i am not riding as much and i totally miss my bike!!!
we have a winner for the book giveaway. #25 ; Susan! 'Start Something That Matters' is really one of the best books i have read in a long time.
lets get to the vegan recipe, shall we?!
this week [a perfect addition to your brunch menu!]
recipe found in issue of everyday food [i cant remember which month!!] // vegan modifications made by me
what you need :
*1/2 cup packed dark-brown sugar
*1/2 cup shelled pistashios
*5 tablespoons vegan butter [i use earth balance], melted
*all-purpose flour, for work surface
*1 1/2 pounds pizza dough, thawed [i used the whole wheat pizza dough from trader joes , its in the fridge section for $1.99]
*a few shakes of cinnamon, to taste
how to do it :
1) in a food processor, pulse brown sugar and pistachios until coarsely ground [we dont have a processor, so i put the nuts in a plastic baggie and smashed with the butt of a knife ; worked perfect ;)] sprinkle 3 tablespoons sugar mixture into an 8-in round baking pan & drizzle with 2 tablespoons butter
2) on a lightly floured work surface, roll and stretch dough into 12x18 inch rectangle. spread a few shakes of cinnamon on dough. top with remaining sugar mixture, drizzle with rest of butter. starting at the long edge, roll up dough like a jelly roll. cut crosswise into 8 pieces and place in pan. cover with plastic wrap & let rise in a warm, draft-free place until buns are puffed [ours took abut 50 minutes]
3) preheat over to 350*. bake buns for about 35 minutes. immediately run a knife around edge of pan and invert buns onto a serving platter.
4) serve warm!
ours turned out pretty great.
next time, i will make more sugar/butter mixture ; but they tasted so good.
