"Crescent Rolls are VEGAN??!!"
I intended to spread them with my Notella, but it was all gone by the time I got round to using them, so instead I made them in to little rolls with chocolate and hazelnuts. They were so yummy!
First I spread margarine (Earth Balance) on the dough.
Then I added some chopped chocolate chips and hazelnuts…
…and cut in to strips.
Then rolled each strip up…
...until all were done... and popped in the oven for about 11 minutes till golden.
Yumalicious! We had these for brunch with a massive fruit salad. It was decadent, but very healthy at the same time :)
This is a pasta bake I threw together using all the stuff in my fridge that I wanted to finish up. I lightly sautéed onion, asparagus, green pepper and spinach and added some cooked brown rice pasta, tempeh, canned tomatoes, basil, oregano, red pepper flakes and some tofu-basil ricotta (from VWaV). It was topped off with more tofu-basil ricotta and baked for about 45 mins. It was simple, delicious and perfect with a salad.
This is a great snack idea from Vive Le Vegan! In the book it’s called Cinnamon Sweet Hemp Spread, but I used almond butter instead of hemp butter. It’s so good as a little dip for apple slices. Finally here’s a little tempeh stir fry thrown together in about 15 minutes. Just some onion, pepper, cabbage, asparagus, mushrooms and tempeh served over rice noodles. The thing I love about stir fries is that they are different every time. The sauce for this one had ginger, garlic, tamari, red pepper flakes, , vinegar, maple syrup and thickened with cornflour and water.
Hope you’re all having a great week!