I’ve not had any particular theme during this Vegan MOFO ~ note to self: plan ahead next year! But I am noticing some patterns happening … multiple tempeh recipes (yes, The Vegan Kitchen of Dr. Caligari even dubbed me “The Tempeh Queen”, a title that I’ll happily accept 🙂 ) and coconut milk…. interesting how some of the same threads weave through even when we don’t have any plans ….
Today I woke up thinking of cinnamon buns. But with no time for kneading and rising, or even running to the store for premade dough, I was kind of at a loss. Cinnamon Bun Smoothie? Maybe… But then the cinnamon bun flavor appeared, even without planning. Love it when that happens 🙂
For breakfast, I made a Transition to Autumn fruit salad ~ the best of late summer and early autumn: peaches, strawberries, Asian pear, dates, almonds and hemp seeds. Nutritious, delicious, and filled with textures.
And then for the sauce, I whisked together what was on hand: a couple of tablespoons of almond butter, a couple of tablespoons of coconut milk. a big dash of cinnamon, and a little dash of agave, and …. you guessed it, cinnamon bun!
Remember those Hostess Cupcakes with the spongy bottom and the crumbly cinnamon topping, that never seemed get stale? This tastes exactly like that! So easy, much more healthy than chemical-filled cupcakes, and the perfect flavor to bring you back to childhood…. Yum!