Hope Sinks

VeganMoFo: Back On The Wagon

I was so diligent in my MoFoing for the first 10 days or so of the month… right up until I went to San Francisco to visit my husband. Darn the luck. Anyway, there’s still time for one more (business) week of MoFoing, so hold on to your butts, because I’m starting out with Katie‘s Pumpkin Cinnamon Rolls.

Like many of you, I’ve been meaning to make these for a really, really long time. Now that I’ve made them, I feel like a dope for not having done so earlier. I’ve talked before in this blog about how yeasted things tend to subconsciously freak me out, meaning that I tend to not make them much. I haven’t gotten to the root of why this is (I’ve never screwed up any yeasted thing I’ve made; I don’t find yeasted recipes difficult; etc.), but it’s prevented me from trying a bunch of things that I would normally been all over before even finishing reading the description. I suppose the time factor is a big one for me (I work 60 hours a week and have to find time for a bunch of other extracurriculars and international phone calls as well), but that’s not really a good reason either, given the amount of time I waste on the internet and the amount of reading I try to get done every day. Anyway, my point is, I have an irrational yeasted recipe aversion, and I’m happy I overcame it long enough to make these because they are fucking crazily good.

Bam! That’s right – they are all up in your face.

Having made these, I have the following to say to those of you who haven’t yet taken the plunge, whether from laziness (like me) or worry about your cooking/baking skills, or just plain old ambivalence: Get over it. These are really pretty easy – the hardest skills involved are kneading the dough (easy) and cleaning the countertop afterward (harder, but worth it). They don’t even have to rise for that long (45 minutes + 5 minutes resting time), and they really do produce fluffy, delicious, better-than-the-bakery cinnamon rolls. If you’re like me, you haven’t had one of those since well before you went vegan. Assuming you’re vegan.

The other thing I thought of while I was waiting for these to rise is that one of virtues of yeasted food is that they rely on the principle of delayed pleasure. That is, I tend to pass over yeasted breads and rolls in favour of stuff that uses soda or baking powder, and I do this because I want instant (well, as instant as baking can be) gratification. I can’t be bothered, most of the time, to wait for an hour or 90 minutes while dough rises, and I don’t like that in myself. Yeasted foods, if you want to get really hippie dippy about it, force us to indulge in delayed pleasure, which probably fosters a good impulse in us.. particularly those of us who are considering fucking the whole delayed-pleasure thing in favour of more immediate (well, delayed by 8 months, so not that instant) pleasure… oh, I’ve said too much! But you get my drift, don’t you? Waiting for the things we want tends to be a good thing that encourages good traits in ourselves (just look at Love In The Time Of Cholera), and these pumpkin cinnamon rolls can improve me anytime.

Anyway, I’m a bit rusty. I don’t know how to write about food or innovate or anything, but this is my attempt to get back on the wagon.