Comfort Food Classics
with Christine Waltermyer
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Vegan Cinnamon Rolls
Makes 6 to 8
Ingredients
1 cup almond milk + 1 tablespoon almond milk reserved for glaze (I used the Three Trees brand)
1/4 cup vegan butter + 1/3 cup vegan butter reserved for filling (I used Miyoko’s brand)
2 Tablespoons organic raw sugar
1/2 packet Red Star active dry yeast
1/2 teaspoon sea salt
2 ¼ cups unbleached flour
1 Tablespoon ground cinnamon
1/2 cup powdered sugar
1/3 cup brown sugar
1/2 teaspoon vanilla extract
You will need: An 8-inch round cake pan, lightly oiled with rice bran oil (I used a stainless steel one)
Method
1. In a small saucepan, warm the almond milk, 1/4 cup butter and 2 tablespoons of sugar until the butter has melted. The mixture should be warm like bath water, not too hot, around 100 degrees F. Stir with a wooden spoon and add the active dry yeast. Let sit for 10 minutes until foamy.
2. In a mixing bowl, place the powdered sugar, vanilla, and one tablespoon of almond milk. Stir together until you reach a glazed consistency.
3. In a large mixing bowl, place the flour and sea salt. Add the yeast mixture. Mix thoroughly until combined. Cover the bowl with a damp towel or plastic wrap. Set aside in a warm place or at room temperature for 1 hour.
4. Add the remaining 1/4 cup of flour to your dough and mix until well combined. On a floured board, form the dough into a big rectangle.
5. Melt the remaining 1/3 cup vegan butter. Evenly brush the rectangle of dough with the melted butter. Sprinkle the brown sugar in an even layer over the dough. Sprinkle evenly with cinnamon.
6. Roll the coated dough into a log and cut into 7 or 8 slices. Place one cinnamon roll in the center of the cake pan. Add the other slices around it. Cover with a damp towel or plastic wrap and let rise for another 30 minutes.
7. Bake at 350 degrees F for 30 minutes. Remove the rolls from the oven and drizzle with the glaze. Serve warm and enjoy!
Homemade Pizza
Makes 2 pizzas
Ingredients
1 1/4 cup warm water
2 Tablespoons raw sugar
1 ½ teaspoons active dry yeast
1 teaspoon sea salt
2 Tablespoons rice bran oil
3 cups unbleached all purpose flour (plus extra for rolling out the pizza dough)
1 jar pitted black olives
1 can of pizza sauce (or homemade carrot sauce)
Fresh basil leaves
Shredded vegan Mozzarella
Method
1. In a small glass measuring cup, combine the warm water and sugar. Sprinkle the active dry yeast over the surface of the water. Let sit for a few minutes (up to 10 minutes) until foamy and activated. If you want to gently stir it, use a wooden spoon.
2. In a large mixing bowl, combine the flour and sea salt.
3. In a food processor, add the yeast-sugar water mixture, rice bran oil and flour. Process until all ingredients are combined. The dough will be sticky. Transfer to a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature (in a warm place) for 1 hour.
4. Once the dough has doubled in size, place it on a lightly floured surface. Sprinkle with some flour and work the flour into the dough with your hands. Add just enough extra flour to achieve a smooth dough.
5. Cut the dough in half. Set one dough ball aside and place the other on a piece of parchment paper. Roll the dough flat, stretching gently as needed. Flatten into a circle. Keep the edges a little thicker.
6. Preheat the oven to 465 degrees F. Place a stainless baking sheet or pizza pan on the bottom shelf of the oven to warm it for a few minutes. Remove from the oven and quickly place the parchment paper with pizza dough on top of the warmed baking sheet.
7. Top the dough with an even thin layer of pizza sauce, shredded mozzarella cheese and black olives. You can add whatever toppings you like. Bake for about 12 minutes, or until desired doneness.
8. Serve topped with some chopped fresh basil leaves. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
