VeganMoFo Day 5, Lasagna Roll Ups and Cinfull Sweets

A big thank you to all for your well wishes to DH. Yesterday I bombarded him with orange juice and tons of garlic on his toast thanks to a tip from Sarah and today he seem on the mend. He is still downing the orange juice, and in fact I just got done juicing another 2 quarts for him. Needless to say I think we have this bug on the run. :o)

I saw Lasagna Roll Ups on the Food Network some time ago and thought I have to make those. Then Vegan dad got the idea from a similar dish from Carrie. Awesome is the only word to describe them. They are so simple and perfect for serving. Everyone gets there own roll up. No mess trying to cut and serve, you gotta love that. Sorry no recipe because I just threw them together with what I had on hand. I used Vegan Dads procedure with my ingredients.

My tofu ricotta is a blend of firm tofu, herb of your choice, (I used fresh parsley this time), garlic, dried oregano, salt, and some nutritional yeast. I had extra Italian Sausage that I cut up, gave a quick stir fry, added my marinara sauce and began making them. Once they are done baking I topped them with Follow Your Heart Mozzarella and put them under the broiler to melt the cheeze and give it a bit of crust. Along with it was a wonderful fresh salad and my favorite Rainbow Swiss chard cooked up with garlic and a bit of sea salt.

Tomorrow is our Son-in-laws birthday and he loves my homemade vegan cinnabons. They are due over anytime now and I am surprising him with his own pan of them. DH had to have a small pan of his own and he has already done a taste testing. Thankfully they passed inspection. I am not sure my photo does them justice. They are really big, gooey, and covered with cream cheese frosting.

Here is the recipe I have used for years.

Cinnabons

1/4 c. Earth Balance melted
1/4 c. water
1/2 pkg. instant vanilla pudding (1/2 of a 3.4 oz. box) make sure it is vegan
1 c. soy milk
1 egg replacer
1 tbsp. sugar
1/2 tsp. salt
4 c. whole wheat bread flour
2 1/2 tsp. yeast

FILLING:
1/2 c. Earth Balance, softened
1 c. brown sugar
2 tsp. cinnamon

FROSTING:
4 oz. tofutti cream cheese, softened ( make sure you get the one that is trans fat free)
1/4 c. Earth Balance softened
1 1/2 c. powdered sugar
1/2 tsp. vanilla
1 1/2 tsp. soy milk

Rolls: Place the dough ingredients in your bread machine according to the manufactures suggestions. Set for dough cycle. After complete on dough cycle, remove from machine and roll out your dough to 17x10" or there abouts rectangle.

Filling: Mix together brown sugar and cinnamon. Spread softened Earth Balance over the dough. Sprinkle the brown sugar and cinnamon mixture over the dough. Roll up tightly from long end, pinching edges closed when you finish. Cut the slices about 1/2 to 1 inch in size. The bigger the slice the bigger the cinnabon. (I use tooth floss to cut mine. It works perfect and no smashed bons, you just put the floss around the roll, bring up the two ends, cross them, and pull) Place on a greased cake pan and let rise until double.

Bake them in a 350° oven for 15-20 minutes, until they are golden. Do not over bake or they will get really hard and nasty.

Frosting: Spread on very warm rolls. By strict orders of the family I always double the frosting.

Off to get cleaned up for the birthday boy. See you all tomorrow. Enjoy!