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    Time Warp: 10 Sugary Breakfasts of the '90s Made Vegan

    By | Shine Food – Fri, Mar 8, 2013 2:24 PM EST

    Photo by: Kathy Patalsky
    Cinnamon Buns with Frosting
    Ingredients:
    Dough: 3 1/2 - 4 cups white flour (or use your favorite flour); 1 Tbsp baking powder; 3 tsp baking soda; 1 tsp salt; 1 stick vegan ... more 
    Photo by: Kathy Patalsky
    Cinnamon Buns with Frosting
    Ingredients:
    Dough: 3 1/2 - 4 cups white flour (or use your favorite flour); 1 Tbsp baking powder; 3 tsp baking soda; 1 tsp salt; 1 stick vegan butter, melted (8 tablespoons); 1 cup soy or almond milk; 1/3 cup fresh squeezed lemon or orange or tangerine juice; 1 tsp vanilla extract; plenty of flour for kneading/surface
    Filling: 1 cup brown sugar; 3 Tbsp vegan butter, melted; 1/2 tsp cinnamon; a few drops of vanilla extract; 2 Tbsp organic raisins, optional;
    Topping: 3 Tbsp vegan butter, melted; 3 Tbsp brown sugar
    Get the full directions here less 
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    Fri, Mar 8, 2013 2:26 PM EST
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    Ah, the 1990s. Those days brought us sugary breakfast cereals, neon-colored breakfast tarts and all things Pillsbury. Maybe you once enjoyed a chewy chocolate chip granola bar, or you just dove into some leftover birthday cake batter you found in the fridge. Or maybe you told your sister to "leggo my Eggo!" or to get her hands off the giant Cinnabon you brought back from the mall. We have a vegan version for all these favorites and more! From Cinnamon Toast Crunch to 'Philly' cream-cheese slathered bagels, here are 10 recipes inspired by your childhood or teenhood breakfast memories of the 90s. - By Kathy Patalsky



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