Vegan Rhubarb Cheesecake

Productos frescos

• 10 Dates
• 2 Lemons, juice of
• 5 Rhubarb stalks

Latas de comida

• 1/2 cup Coconut cream

Condimentos

• 2 tbsp Maple syrup

Repostería y especias

• 1/2 cup Sugar
• 1/4 tsp Vanilla extract

Frutos secos y semillas

• 1 3/4 cups Cashews, raw

Pan y alimentos horneados

• 1 cup Graham cracker crumbs or crushed digestive biscuits

Líquidos

• 1 cup Water

CINAMON ROLLS

Ingredients

• DOUGH
• 1/2 batch Crazy Dough or Vegan Crazy Dough
• 1/4 cup white sugar
• FILLING
• 6 Tbsp butter* melted
• 1/2 cup brown sugar
• 1 Tbsp cinnamon
• GLAZE
• 3 Tbsp butter* melted
• 1 1/2 Tbsp heavy cream*
• 3/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Combine Crazy Dough with white sugar. Roll on a floured surface into a rectangle, leaving 1/2-inch border on the long sides.
2. Spread with 6 Tbsp melted butter and sprinkle with brown sugar and cinnamon. Starting at a long edge, roll dough into a log.
3. With seam side down, cut roll with a thin sharp knife into 15-16 (1-inch) slices. Place slices in an buttered pan (I used 11x8 inches; 30x22 cm pan). Let rise in a warm place about 20-25 minutes or until almost double in size.
4. Bake in preheated 350 F (175 C) oven for about 20-30 minutes or until tops are golden.
5. Remove cinnamon rolls from oven and invert onto rack. Let cool a bit.
6. GLAZE: In a small bowl, combine 3 Tbsp melted butter, heavy cream, powdered sugar and vanilla. Drizzle glaze over rolls.

Recipe Notes

*for vegan rolls, use margarine instead of butter and vegan cream instead of heavy cream

DOUGH FOR EVERYTHING

Ingredients

• 2 1/2 cup (550 ml 550 g) non-dairy milk, lukewarm
• 2 tsp sugar
• 80 g fresh yeast or 4 tsp active dry yeast or 4 tsp instant yeast
• 6 2/3 cup all-purpose flour 1 kg
• 4 tsp baking powder
• 3 tsp salt
• 1/2 tsp lemon juice
• 4 Tbsp + 1 tsp oil

Instructions

1. If you’re using instant yeast, mix it directly to flour. For other types of yeast, in a small bowl combine lukewarm milk with sugar and yeast. Let stand until yeast activates, about 10 minutes. The yeast will become foamy and start expanding.
2. Put the yeast mixture together with remaining ingredients in a bowl of your food processor or mixer. Mix well until you get soft dough, similar to pizza dough. If the dough seems too dry (depending on the kind of flour you’re using), add a little bit more of milk or water. If it is too soft, add just a little bit of flour.
3. You can start using Vegan Crazy Dough immediately. Shape it any way you like, wait a little bit until it starts expanding (about 15-20 minutes in the warm kitchen), then pop in hot oven.

Recipe Notes

If you don’t plan to use Crazy Dough immediately, put it in a plastic bag, squeeze the air out and close the bag. You can put it all together in another bag, just to be safe, because the dough will continue expanding and the first bag could burst.
Keep the dough in your fridge for up to 3 days. You can freeze it, too, for up to 3 months. Defrost and use in the same way as you would use fresh dough.

PINEAPPLE-TOFU /RED CURRY

Ingredientes

Gluten free

Productos frescos

• 15 Basil, leaves
• 1 tbsp Chilli peppers
• 1 tbsp Garlic
• 2 Kaffir lime, leaves
• 1 cup Pineapple
• 2 Tomatoes

Refrigerados

• 1 block Tofu

Latas de comida

• 2 cups Coconut milk
• 2 tbsp Red curry paste* (adjust

Condimentos

• 4 tbsp Fish sauce** or soy sauce, vegetarian
• 1 tsp Lime juice

Repostería y especias

• 2 tsp Sugar