Somebody make these with purple sweet potatoes and send me some pics plz?
For the past 30 years, I’ve been trying to figure this whole “life” thing out and still, I have no idea. I think part of me might always get lost in the overwhelming feeling that nothing really matters at all. Which can be disheartening or comforting depending on how you look at it. But at the same time, everything feels to me like it’s all tied together in an infinite web of awareness, so everything must matter somehow! Either way, I know that suffering really sucks. And if there’s anything we can ever do to relieve some of the suffering going on in this universe, we should do it. And if that means making cinnamon buns with plant-based milk and butter instead of traditional milk and butter, hey great start!
Like the Blueberry Ginger Cinnamon Buns I posted before, it’s best to make these the night before and let them rise in the fridge until you bake them in the morning. It’s better to just enjoy your morning anyway. Instead of mixing up flour and rolling out dough, you can just put these right in the oven when you wake up.
Morning can be a magical time of the day (really every moment is magic because we are all part of an infinitely beautiful biological miracle blooming out of space and time…but I digress). So here’s a recipe for you to make and share on some magical morning. The best thing about this recipe is that you make the cinnamon rolls the night before and let them rise in the fridge overnight. Then just pop them in the oven first thing in the morning! That way you get to spend more time stretching into the day and enjoying the company of whatever beings you’re sharing this precious moment in time with…not mixing up flour and rolling out the dough. These cinnamon buns are sweet, sticky, gingery spicy, and make your whole house smell great. Hope y’all like ’em!
Peanut Butter and Jelly Cupcakes: small yellow cakes filled with organic raspberry preserves, and topped with Salted Peanut Butter Frosting. These sweet little vegan treats are sure crowd-pleasers, because honestly, who doesn’t like PB and J? Combine that flavor with cupcakes and you’ve got yourself a tasty dessert! The frosting is perfect because the peanut butter mellows out the sweetness of the frosting and is balanced with a pinch of salt. Feel free to use whatever your favorite jam or jelly is, mine has always been raspberry…with the seeds.
I was inspired to make these mini Root Beer Float Cakes by reminiscing over the Coca-Cola Sheet Cakes that I remember being pretty popular down in Georgia. They were the type of super-sweet-but-delicious cakes that would show up at potluck dinners or cake walks. These are just a miniature version of that classic southern Coca-Cola Cake, but made with less sugar, a bit healthier ingredients, and root beer instead of coke! Enjoy!
I have been experimenting for a long time trying to make a really firm, dense, yet still creamy vegan plain “New York Style” cheesecake. This is the closest I’ve gotten, but you can still taste the delicate flavor of Japanese sweet potato (totally a good thing just not what I was originally after). This cheesecake is honestly awesome just on its own, it is decadent yet firm, without being too heavy, it’s creamy and it’s velvety. You could eat it plain or put any kind of sauce you want on top, really. But the blood orange sauce just tastes so good with the earthy sweetness of Japanese sweet potato.
Three reasons you should definitely make this: 1) Before it even comes out of the oven your whole house will smell like sweet pastry, hot apples and cranberry with cinnamon…it’s like what the ultimate holiday candle wishes it smelled like. 2) It is oh-so-perfect on a cold winter night with a big scoop of vanilla ice cream on top and a steaming mug of hot apple cider on the side. 3) It would be a good way to use any leftover cranberries you have from making other holiday foods. Also, you can make the cranberry/apple filling a day ahead of time, which relieves stress when cooking big holiday meals.
As a Georgia-girl living in California, I find myself missing the South quite a bit. But there is something quintessentially Southern about a sweet potato biscuit, and it feels good to know I can always whip up a batch of these as a perfect reminder of my Georgia home. They’re fluffy but at the same time, the sweet potato keeps them really moist. They are best hot, fresh out of the oven, but if you have any leftover, just store them in the fridge and reheat when you’re ready. Top with some gravy, or butter and jam, or make yourself a breakfast sandwich!
One of my very favorite things vegan treats to make is vegan cheesecake! There are so many different possible flavor combinations. This one came out really food. Especially for fall or a holiday dinner. It is super dense, reminiscent of that really rich New York Style cheesecake. The batter is made mostly of sweet potato, cashew, and coconut oil, while the crust is just dates and walnuts. The sweet-tart pomegranate sauce is the perfect complement to this earthy sweet potato cheesecake.