Dough:
2 Cups of almond milk
2 Tablespoon flaxseed meal
1/3 cup agave nectar
1/3 cup canola oil (I used olive oil)
1 Tablespoon active dry yeast
1 1/2 teaspoon of salt
1 1/2 tablespoon whole cardamom seeds, coarsely ground with a mortar and pestle (I couldn't find these last minute in the store so I subbed for 3/4 Tablespoon of cinnamon)
5 1/4 cups of unbleached white flour
Filling:
1/2 Cup brown Sugar
1 Tablespoon melted butter
Icing:
1 1/2 Cup Powdered sugar
3 Tablespoons lemon juice
1-3 Tablespoons of water (start with 1 and add more if needed to make icing able to frost)
Directions:
1. Make sure you have plenty of prep time because the dough has to rise...twice!
2. Stir together almond milk, flaxseed meal, agave nectar, oil, yeast, salt, and cardamom in large nonreactive bowl with lid. Add flour, and mix thoroughly with wooden spoon. Cover with lid or plastic wrap and let stand for 2 1/2 hours at room temp. Transfer to fridge and let rest over night
2. Coat baking sheet with cooking spray, or line with parchment paper. Remove half of the dough from fridge (reserve remaining dough for second loaf. (will keep in the fridge up to 5 days). Roll out dough until it is a long "rope" about 18inches or so long. I found it easiest to work it with my hands. After you get the length you need Press the dough so it is flat and as wide as possible. You need some room to put the filling and roll. I was able to get mine about 3-4 inches wide.
4. Melt butter in microwave, add brown sugar and mix well. Spread the mixture in a line down the middle of the dough. Roll the dough over the mixture and make sure it seals well. Some of the mixture will come out of the seams while cooking but you don't want all of it to come out. Make the dough into a circle and press the ends together. Put seam at the bottom. Loosely cover cake with a kitchen towel or plastic wrap and let rest 30 minutes.
3. Meanwhile preheat oven to 375* degree and Bake for 30-45 minutes or until golden brown. Mine took a lot less time but that's due to my oven. Take out of the oven and let cool.
4. Meanwhile mix frosting. Mix sugar and lemon juice until well combined, add water until consistency desired.
5. Spread frosting on the top of the cake letting it drip down the sides. Top with sprinkles or sugar while frosting because if you wait to frost then sprinkle the frosting will have dried and they won't stick.
6. Enjoy!!
For dinner I wanted something that reminded me of home, some down home southern cooking was what I needed. I was really in the mood for a veggie muffaletta but didn't have any of the ingredients and didn't have the car to go to the store. A muffaletta is a New Orleans style sandwhich typically in a round french bread, spread with an olive salad that soaks into the bread. Topped with layers of different meats and cheeses. I found a yummy recipe for one with the same olive salad that the sandwhich is famous for but layered with roasted red peppers, artichokes and pepperocinis marinated in an olive oil mixture along with some vegan cheese. Next grocery store run I'll be sure to pick up everything I need to make one and report back. I decided to make black eyed peas because I had everything I needed to make them. I've posted about them before but I don't follow an exact recipe and usually change it up a little. This time around I made the following:
Ingredients:
1 can of black eyed peas with juice, do NOT drain
1/2 red onion
about 1 roasted red pepper (from the jar)
2 stalks of celery
3-4 cloves of garlic (would have added more if I hadn't run out)
Olive oil
Red Beans and rice seasoning packet from zataraines
brown rice
Directions:
Cook rice for however many mouths you have to feed. I just use my rice cooked and made about 1 cup for myself. Start this in the beginning so when the rice is done your beans should be done too.
1. Chop veggies, heat olive oil (enjoy to saute) in pan, add onions and garlic and cook until softened
2. Add peppers and celery and cook down a few minutes
3. Add can of black eyed peas along with about 1 additonal can of water
4. Cook for about 10 minutes or so. Then add seasoning to taste, I used the red beans and rice seasoning packet but feel free to use a mix of cajun seasoning, a dash of cayenne, red pepper flakes, salt/pepper. Whatever you'd like
5. Let simmer until heated through and rice is finished.
6. Add as much rice as you'd like, then top with "broth" and beans. I like mine more soupy with rice as an accent, but others like the rice to be more prominent with a top of beans. It's up to you. Don't forget to add a ton of Louisiana hot sauce!!
Laissez Les Bon Temps Rouler!!
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