World Vegan Day, Pumpkin Sweet Rolls, and Other Goodies

Today is the final day of In Defense of Animals' World GO VEGAN Days, and it's also the last day in my series of recipe posts. But worry not--I just may have saved the best for last. At the end of this post will be a recipe for one of Vegan Dad's mouth-watering creations, plus links to two more of his recipes--because I simply could not choose only one to feature!

But before we get to the recipe, I'd like to remind you that these last several days were just the lead-up to the BIG day. Tomorrow is the 14th annual World Vegan Day, started in 1994 by the Vegan Society, on the 50th anniversary of the organization's formation. If there aren't any official organized World Vegan Day events in your area, don't let that stop you from celebrating--gather some friends, prepare some of the foods featured this week, and visit a sanctuary or shelter to give some attention and love to animals who need it.

And if you're anywhere near Boston, get thee to the Boston Vegetarian Food Festival, which is where I wish I could be tomorrow afternoon! (Oh, who am I kidding? I wish I were in Boston all the time.) Pick up information from the Boston Vegan Association while you're there. Or if you're anywhere near St. Louis, you can join me at the St. Louis Animal Rights Team's Evening for the Animals.

Now on to the food (recipe and links after the jump).

Vegan Dad's recipe for Pumpkin Spice Sweet Rolls follows, but you also must go check out these recipes and photos: Lasagna Rolls and Vegan Reuben Sandwiches.

Pumpkin Spice Sweet Rolls (originally posted here)

Makes 12 large rolls
DOUGH
- 2 tbsp active dry yeast
- 1/2 tsp sugar
- 3/4 c warm water
- 3/4 c firm tofu
- 1 cup pureed pumpkin
- 1/2 c plain soymilk
- 1/2 c non-hydrogenated margarine (Earth Balance)
- 7 c all purpose flour
- 1/2 c sugar
- 2 tsp sea salt

FILLING
- 1/3 c non-hydrogenated margarine, room temp
- 1 1/4 c brown sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 tsp ginger

ICING
- 2 tbsp soy creamer
- 1 1/2 c icing sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg

METHOD:
1. Dissolve yeast and sugar in warm water in a large bowl. Set aside to proof.
2. While yeast is proofing, warm soymilk, margarine tofu, and pumpkin gently on stove in a medium saucepan, until margarine is melted. Blend with a hand blender, or in a food processor until smooth.
3. Mix together flour, sugar, and salt in a separate bowl. Fold dry ingredients into liquid ingredients.
4. Turn onto a floured surface and knead until smooth. Shape into a ball and place in a bowl greased with margarine. Turn to coat thoroughly. Cover and let rest in a warm place until doubled in size.
5. Make filling and set aside.
6. Preheat oven to 350F (180C). Turn dough onto a lightly floured surface and roll into a large rectangle measuring 10"x 36".
7. Spread filling evenly over the dough and roll dough into a long cylinder along the long side (i.e. you will have a 36" cylinder).
8. Cut dough into 12 pieces, measuring 3" each. Place each piece in large muffins tins (you will need two tins).
9. Bake for 18-22 mins, until golden. Cool in tins on racks.
10. In a small saucepan heat soy creamer over med-lo heat. Add icing sugar and spices, stirring until sugar dissolves. Drizzle over slightly warm rolls.