Whole Wheat-White Crescent Rolls

I hope everyone had a great Valentine’s Day! Ryan and I celebrated our 3rd Valentine’s Day since we started dating and our 2nd since we have been married. I was very thankful that V-day was on a Sunday because it proved to be a VERY restful day. Here is a picture of the two of us 2 months ago. We did not get to take a picture on V-day. ;(

From An Opera Singer in the Kitchen

We had another busy weekend in Holland where Ryan was part of Showtime’s Sixth Annual Love Notes Concert. This is a group of 10 singers from our Holland Chorale where they feature songs with love themes like Cole Porter and such. It was a great success for both nights. You know what this meant though? It meant I did not get to cook this weekend! This tends to be a problem for me when we are out of town because we end up being guests of chorale members and they end up cooking for us. It is a nice treat, but I am going to be offering my cooking services soon since I like cooking for others! We will see how that works out.

This morning I had a GREAT workout with the SLIM in 6 video. It was 24 minutes long and it proved to be a terrific exercise regimen. I can’t wait to start again tomorrow, even though I have a cold! I am definitely trying to get rid of it. I have been drinking a deliciou concoction made of fresh ginger, cardamon, and lemon juice in hot water! I have had 3 glasses today and it has helped tremendously. I just wished I did not have the sniffles, though. Oh well it will eventually go away so till then I continue living.

After my work out I decided to hold out till noon to make a brunch. I was not even very hungry after my workout even though it is recommended to eat something within 30minutes after the workout. I could not! I was a bit shaky from the workout so I continued with my work day and then prepared my brunch.

From An Opera Singer in the Kitchen

I think I have gotten the hang of making tofu scrambles especially when I have been able to use one of my favorite tofu! Mori-Nu does not have the tofu soaking in tons of liquid but with just enough to keep it ready before use. My brunch was delicious and so filling. I added some sliced tomatoes on the side and made a quick guacamole with a few slices of Ezekiel bread. I felt like had the perfect combination especially after having a great morning workout!

Today I want to share a recipe I made a while back. I ran across a fellow blogger’s site and noticed a GREAT recipe that King Arthur Flour has for Crescent Rolls. It was my chance to work with a bread recipe and make it vegan and with a healthier kick. First of all, I would tell you to half the recipe because it made around 18 rolls so I had to freeze some. I prefer to have fresh bread so this was not ideal for me. Either way, this recipe was delicious and proved to be great for breakfast as well as for dinner!

From An Opera Singer in the Kitchen

Whole Wheat-White Crescent Rolls

adapted from King Arthur Flour

2 cups all-purpose flour
1 1/4 cups whole wheat flour
3 Tbsp vegan sugar
1 tsp. salt
3 Tbsp. Earth Balance buttery margarine, melted
1 cup soy milk
1 1/2 tsp Ener-G egg replacer
2 Tbsp water
2 1/2 teaspoons instant yeast

2 tbs. Earth Balance buttery margarine, softened (for filling and brushing)

Combine Ener-G egg replacer and water and mix well.

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough, by hand (10 minutes) or by machine (5 minutes) until it is smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour. It will become quite puffy, though it may not double in bulk.

Gently deflate dough then transfer to a lightly floured surface and roll out into a large circle, about 12″ in diameter if you can. Generously brush the whole round with softened margarine. Cut the round into 12 wedges. Roll each wedge up tightly and place seam side down on a baking sheet.

Allow them to rise for about 1 hour. They won’t double in bulk, but will become somewhat puffy. Brush tops with margarine.

Line a baking sheet with parchment paper and bake the rolls in a preheated 400°F oven for 15 minutes, or until they are a light golden brown. Remove them from the oven, and allow them to cool on a rack until they are almost completely cool. Store in a tightly sealed container to keep them soft.