Type what you have

Ingredients

• ✓ soy butter
• water
• white sugar
• active dry yeast
• soy milk
• avocado oil
• water
• egg replacer
• salt
• bread flour
• cooking spray
• honey

Instructions

1. 1 Mix 1 cup lukewarm water, sugar, and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 20 minutes.
2. 2 Stir soy milk, 1/2 cup soy butter, avocado oil, 6 tablespoons water, egg replacer, and salt gently into the yeast mixture using a fork. Mix in 2 cups bread flour. Continue mixing by hand, adding flour 1/2 cup at a time, until dough comes together. Knead dough in the bowl for 2 minutes. Cover with plastic wrap and a warm towel; let rise for 1 hour 30 minutes.
3. 3 Divide dough into 24 pieces; knead and form into balls.
4. 4 Grease 2 muffin tins with cooking spray. Place 1 ball of dough in each muffin cup. Cover with plastic wrap and warm towels; let rise for 1 hour.
5. 5 Preheat oven to 425 degrees F (220 degrees C).
6. 6 Melt remaining 1/4 cup soy butter in a small saucepan over low heat, about 2 minutes. Remove from heat; whisk in honey.
7. 7 Bake rolls in the preheated oven until puffed and pale, about 8 minutes. Remove from the oven; brush with half of the soy butter and honey mixture. Return to the oven and bake until golden brown, about 9 minutes more. Brush with remaining soy butter and honey mixture.

By Ariel Romell

Ingredients

• ✓ soy butter
• graham cracker
• all-purpose flour
• soy milk
• cinnamon
• kabocha squash
• silken tofu
• vanilla extract
• white sugar
• cinnamon
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
3. 3 Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
4. 4 Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
5. 5 Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
6. 6 Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
7. 7 Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.

By lilyumestar