Good morning everyone! Yesterday I baked some lovely vegan cinnamon buns adapted from a swedish recipe. It is just ridiculously easy to veganize yeast dough recipes! I replaced the butter and milk with margarine and soy milk and used a mix of wholemeal and regular flour to make them a tad more nourishing. All you need is an hour and a half and a bit of patience.
Yeast is a type of fungi that ferments the sugar in the dough into carbon dioxide. That’s why you activate the yeast in the beginning and let it prove multiple times: the gas forms bubbles and hence the dough expands. Once in the oven, the temperatures are too high for the fungus and the yeast dies. The air pockets remain, though, giving the dough a soft texture.
Kanelbullar are widely popular in Sweden and serve as perfect comfort food in autumn (or all round the year when you’re feeling down). In fact, I just had one for breakfast. You can easily produce large quantities, store them in a tin or a cookie jar and treat your friends to them. Enough said, here’s the recipe:
For special occasions (in other words: when you need to show off a little) it’s always good to have a few culinary tricks up your sleeve. One thing you should definitely try out is making mussels in white wine sauce. In a total of 10 minutes you can prepare a dish that tastes like it could be served in a high-end restaurant. All you need is white wine, broth, mussels, garlic and a few herbs. That’s it! 5 ingredients, 10 minutes, 100 % success.
Fall is a romantic and sometimes melancholic season because change becomes so visible in the months from october to december. While we fetch our woolen sweaters from the back of the closet and suddenly get up in the dark, we witness the beautiful palette of reds, yellows and greens of the changing leaves. On a more delicious note, fall also presents us with a new range of vegetables and fruits: sweet pears, juicy apples and everybody´s favorite: the pumpkin. A good pumpkin soup is a fall essential that makes the waving good-bye to summer a lot easier. Here is my favorite, incredibly easy (and coconut-milk free !) pumpkin soup recipe.