Breakfast of Champions

I absolutely love entertaining but I don't get to do it often.  That's why I was so pumped when it worked out for my friend Kyle to come and see us.  (He's from California, so it was fun to see him around these parts.)

Instead of finding somewhere to meet up, I invited him over to my folks house for a yummy breakfast.  Not only did I get to cook for all of us, but I got to use some of my stuff I've been collecting for our new home.  It was quite exciting!

Kyle has been a super friend, and Jordan and I were so glad to get to spend some time with him.  We had a wonderful time catching up on life, discussing our futures, and encouraging each other spiritually. He's getting married in December and we could not be more thrilled for him!  He's got a great girl and I know they're going to have such a wonderful life together.  Thanks for your friendship Kyle!  Jordan and I are so glad to know you and call you friend!

So what was it that we ate for breakfast:

 (recipe adapted from Meet the Shannons and Oh She Glows)

For the dough:
1/4 cup warm water
1 package of active dry yeast
1/3 cup almond milk
1/2 cup sucanat
1 TBS. EnerG Egg Replacer (just the powder)
3/4 cup pumpkin puree
1 TBS. Earth Balance
2 cups whole wheat pastry flour
1 1/4 cup spelt flour (save a little back for kneading)
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
dash of cloves
coconut oil for covering bowl

Directions:
In a small bowl, proof the yeast by adding 1/4 cup warm water and yeast package.  After 2-3 minutes in a larger bowl mix together the remaining ingredients with the yeast using blender and dough hooks.  Once the dough is mixed take it out of the bowl and place it on a floured service and begin kneading for about 5-8 minutes.  Then place the dough in a clean oiled bowl, and let it rise in a warm place for about an hour.

Then begin making your filling.

Filling:
1/2 cup softened almost melted Earth Balance (set aside)
1 cup sucanat
3 TBS. cinnamon
1 cup chopped pecans

Directions:
Mix together sucanat, cinnamon and pecans.

When dough is ready.  Take it out of bowl, and begin rolling it out on a floured surface until it becomes a big rectangle.  Spread butter out over dough using a pastry brush and then sprinkle the filling mixture over the entire surface.  Gently roll the dough into a large tube.  Once it is rolled up, carefully slice into individual rolls.  Tuck the ends into the roll, and place in a greased 13X9 pan.  Once all of the rolls are cut, allow to set over night, or let it rest for 45 more minutes.

Bake at 375 for 15-20 minutes.  And then frost.

Cream Cheese Frosting:
1/2 cup Earth Balance
2/3 cup vegan cream cheese
2 tsp. vanilla extract
2 cups of powdered sugar

Directions:
Mix together butter and cream cheese until incorporated.  Add in vanilla and slowly stir in powdered sugar.  Keep stirring until no clumps remain.

Recipe found here.  This time I used red bell pepper, mushroom, purple onions, and spinach.

(recipe adapted from The Complete Guide to Vegan Food Substitutions)

Ingredients:
2 cups vegetable broth
3/4 cup quick cooking grits
1/4 cup vegan cream cheese or sour supreme
1 cup pepperjack daiya cheese
1 TBS. earth balance
salt and pepper to taste

Directions:
Preheat oven to 325.  In a saucepan bring broth to a boil.  Once boiling, slowly add grits whisking constantly.  Remove from heat and add in remaining ingredients.  Put contents in a 1 qt. casserole dish and bake 25 to 30 minutes.

It was a good morning!  And I can't wait for more times like these.  I have tons of recipes planned for these next few weeks as we will be home more.  I'm so excited to share them with you!  Food is such a happy thing to share with those around you!  Happy entertaining!