If I were Dr. Frankenstein then this bread would be my monster. It’s a mashup of a few of my absolute favorite recipes. The first is a yeast bread that my best friend, Shannon, introduced me to. She taught me how to make it almost a year ago and I’ve only just now got around to baking it again. If there’s one thing we love most about it, it’s how easy it is to customize. It originally calls for apricots and almonds but I have never actually made it that way. I had a hankering for my favorite Apple Pie Coffee Cake but I wanted something a bit different, so I decided to combine the two recipes into one great big masterpiece. (You might remember this cake from when I tweaked it to make my lemon blueberry version.) So with a little vegan science and some improvisation I was soon on my way to a potluck with the prettiest bread I’ve ever made!
Look how proud I am! If you think this recipe sounds good (then you’re right!) but you’re nervous about making bread, then all I can say is . . . DON’T BE! It’s not as intimidating as it sounds and this really is the perfect beginner recipe. (It just looks way fancier than it is!)
The dough is the exact same recipe as the original. But for the inside I used one can of apple pie filling and a little bit of a sugar + spice mixture I created. The mix is equal to:
1/2 tsp cardamom + 1/2 tsp cinnamon + 3 tablespoons turbinado cane sugar
Just sprinkle a little bit on each 3rd of dough before you spread the apple pie filling. (You should have enough left to cover the top of the loaf.)
I accidentally rolled my dough out a little too long which means I didn’t have much to “fold over” so I pinched it together instead.
The pinching technique proved to be a rather messy one that worked to my advantage since I wanted to coat the loaf with the remaining sugar + spice. I had some trouble with the strands coming open while braiding (since I shoved so much filling in them!) so I flipped the whole loaf over once I was done braiding, that way if they split open during baking then the top would remain intact and pretty. So after I braided the strands it was nice and gooey and I just sprinkled the mixture on top.
Just bake for 40 minutes and voila! A delicious (and rather impressive looking) loaf of my very own creation: Apple Pie Yeast Bread
If you can, wait for the loaf to cool before slicing. If not, then make sure to eat it with a huge scoop of your favorite vanilla bean ice cream! Because what’s better than dessert bread? Dessert bread a la mode, duh!
Have you ever made bread before? I’m a beginner but it’s becoming one of my favorite things to bake. . . thanks to this recipe!
And what exactly is Tofuesday, you ask? I think this picture will sum it up:
And the birth of a legend was born! This “Tofuesday” idea happened before I decided to make a tofu recipe every other week, but I wanted to share that screenshot anyway. . my partner is ridiculously supportive of my terrible wordplays.
I decided to try these Tofu Balls from the PPK. I used extra firm tofu that was frozen and thawed. I also had some mushrooms that needed to be cooked so I threw them in the mix, too.
I somehow managed to completely forget a step, so I am not sure I can give a proper review of these Tofu Balls, but I would love to make them again. They were super easy and delicious, but I didn’t roll them in flour before frying them up, so I had quite a few fall apart on me. I like the ease of this recipe and it’s versatility. I almost didn’t post this because I messed up and didn’t get a knock-your-socks off result, but ya gotta start somewhere!
Anyone have a tofu recommendation for next time?
As I was titling this post (super creative, huh?) I realized I have never actually had a “real” pig in a blanket. I never liked hot dogs, so I have steered clear of those babies since childhood. A few years ago, (after I discovered Pillsbury Crescent Rolls are vegan!) I came up with these Maple Sausages Crescent Rolls and they were so successful they have become a go-to item for potlucks and family gatherings. They are really simple to make and were a great addition to our thanksgiving plates this year!
Vegan “Pigs” In A Blanket
- A bit of canola oil & maple syrup for cooking
- 1 package Gimme Lean Veggie Sausage (or whatever you prefer!)
- 2 cans crescent rolls (I used the “off-brand” because I am cheap. Just don’t use whatever ones are “extra buttery” flavored, they are overwhelmingly similar to popcorn in flavor)
1. Preheat oven according to crescent roll instructions. Cut your veggie sausage into 16 pieces and start rolling. Heat a few tablespoons of oil in a saucepan on medium high while you finish the last few.
2. Once the oil is hot, carefully place your “pigs” in the pan. I used to carefully turn them all with a fork to make sure they cooked perfectly on every side, but these days I just sort of vigorously shake the pan every few minutes to make sure they aren’t sticking and so they roll around to cook pretty evenly.
3. Once they are nice and brown, pour a few tablespoons of syrup on top and let them simmer until they are coated evenly. (I don’t really measure this step, I just kind of go for it!)
4. Remove cooked veggie sausages from the pan and place on unrolled crescents. Roll them up and bake according to the package. Let cool a few minutes and enjoy! These babies will be perfect for your family gatherings the next few snowy months.