Thursday, October 30, 2014

Filed under, "Disappeared too quickly to be photographed"

I followed this recipe for Chinese Barbecued Pork from Epicurious and we — as a family — are in love. My only substitution was to use rice wine in place of the sherry/white wine. I also had to pilfer some 5 Spice from Bruce, as I was having difficulty finding it in our usual store. I was sure Bruce had provided me with a hand-ground blend; I'm definitely going to have to pick some of this stuff up. I tried it on some leftover pork cutlet first and found the marinade didn't permeate well. For this week's dinners, however, I used pork shoulder and found that the fat content made the pork incredibly juicy and moist, with most of the fat rendering out in the pan. At high enough heat, there's a pleasant smokiness, too.
F*** yeah, vegan cinnamon buns!

Based on Minimalist Baker's Easy Cinnamon Rolls recipe. Substitutions for my version are soy milk in place of almond milk, Fleischmann's Vegan Margarine in place of the vegan butter (this time, any way, I was all out of Earth Balance) and brown sugar in place of the granulated sugar in the cinnamon spread.I made a simple icing from icing sugar, soy milk and vanilla and poured it over top.

These were great! Vegan butter would've definitely worked better for the filling, but otherwise I can't complain. I will undoubtedly make them again.