What the heck do you feed vegans?

That was what I asked myself after I said I'd bake for the animal shelter's party. Lots o' vegans, because some people are consistent in their beliefs, while, for me, caring for cute fuzzy animals somehow works up an appetite for a steak dinner. I know, I suck. But here is what I made, and yes, they were actually good and not dry, like I feared they would be.
They were both also wicked easy to make.

Maple Wheat Rolls

1 1/2 cups warm water
3 tablespoons maple syrup
1 pkg. dry yeast
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 1/2 cups unbleached white flour
1 teaspoon salt
Oil for brushing

Directions:

1. In a large bowl, combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.

2. To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.

3. Generously flour a work suface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight stick to it but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes.

4. Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover and let rise until until doubled, 30 to 60 minutes.

5. Preheat oven to 400 degrees. Bake rolls until golden brown, 20 to 25 minutes.

These are perfect with a holiday meal, or any time.

Serves: makes 16 rolls

(Credit: VegWeb.com)


Vegan Cranberry Orange Nut Cookies
INGREDIENTS
1 1/2 cups whole-wheat pastry flour (barring an hour drive to Whole Foods, where the meep would I find that? So I improvised, and used 1 cup regular whole wheat flour and 1/2 cup white all-purpose flour, and it came out well.)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup chopped dried cranberries
1 cup plus 3 tablespoons organic sugar, divided
1/2 cup smooth, unsweetened applesauce
1/4 cup light vegetable oil
1 tablespoon freshly grated orange zest
3 tablespoons orange juice

1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.

2. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.

3. Preheat oven to 350°F. Line a baking sheet with parchment paper.

4. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.

5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

Yield: 2 1/2 dozen cookies.

Nutrition per cookie: 102 calories; 5 g fat (0 g saturated fat, 1g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium.

1 Carbohydrate Servings

Exchanges: 1 other carbohydrate, 1 fat

(Credit Care2.com)