two amazing recipes:
Lemon Poppy Seed Muffins
2/3 cup sugar
1 tablespoon baking powder
5 teaspoons poppy seeds
1/2 teaspoon salt
3/4 cup soy/rice milk
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tablespoons lemon zest
2 teaspoons pure vanilla extract
Preheat the over to 375 degrees. Lightly grease a muffin tin.
In a large mixing bowl, mix together flour, sugar, baking powder, poppy seeds and salt. Make a well in the center and add milk, lemon juice, oil, zest and vanilla. Mix just until all wet ingredients are moistened.
Fill the muffin tin three-quarters full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick of knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.
Up and down, throwing my weight into his chest, everything blurred. I remember a girl knelt beside him. Gripping his hand, she repeated frantically to him that it wasn't his time. She held his hand so tightly.
1 packet active dry yeast (2 1/4 teaspoons)
1/3 cup sugar
1/2 cup lukewarm water
3/4 cup soy/rice milk at room temperature
1/3 cup canola oil
3/4 teaspoon salt
1 teaspoon ground cinnamon
3 1/2 to 4 cups flour
For the Filling:
1/4 cup brown sugar
1/4 cup regular sugar
1 tablespoon ground cinnamon
2 tablespoons flour
1/4 nonhydrogenated margarine
For the Icing:
1 cup powdered sugar
1 1/2 to 2 tablespoons almond milk
1 tablespoon pure vanilla extract
In a large mixing bowl, dissolve the yeast and 1 teaspoon sugar in the water. Let sit for a few minutes. Add the rest of the sugar, milk, oil, salt, cinnamon, and 2 cups of flour. Star for about a minute. Add flour by the 1/2 cupfuls until you have added about 3 1/2 cups. Knead to form a soft dough; if it's sticky then add flour until it is no longer sticky.
Lightly flour a clean, flat surface and knead dough for 5 minutes, or until nice and smooth. Place in a greased bowl (about 2 teaspoons canola oil should do it), turn to coat, cover with a towel or plastic wrap and let rise in a warmish place until doubled in size, about an hour.
Once dough has risen, punch it down and let it rest for about 10 minutes. In the meantime, prepare the filling by mixing all the ingredients together.
Lightly flour a work surface again and stretch and roll the dough out into a rectangle that's about 12 by 18 inches. Sprinkle the filling evenly over the surface of the dough and dot with the margarine. Just break hte margarine into small pieces with your fingers; it doesn't have to be too precise.
Firmly roll up from the long side. Go as slow as you need to get it as tight as you can. Use a little water to pinch the seam together to seal.
Lightly spray an 11 x 13-inch rimmed baking pan. Slice dough into twelve even pieces. Sometimes if my ends are too sloppy to deal with, I slice off about an inch and scrap it so that I have more even pieces. An easy way to make twelve slices is to first cut into quareters and then cut each quarter into thirds.
Place in a baking pan cut side down; they'll be pretty snug. You might lose some of the sugar mixture, but don't sweat it. Cover with a towel and let rise for 30 to 45 minutes, the rolls should look not quite doubled in size.
Preheat the oven to 375 degrees. Bake for 18 to 22 minutes; when ready they should look lightly browned and puffy. Remove from the oven. Prepare the icing by mixing all the ingredients together with a fork in a small mixing bowl. Use 1 1/2 tablespoons of liquid at first, adding another 1/2 tablespoon if needed.
Drizzle the icing over the warm cinnamon buns and serve as soon as you can!
these recipes came from the epic cookbook, Vegan Brunch, by Isa Chandra Moskowitz