Saturday, May 15, 2004
excerpt from: A Vegetarians Cooks’ Book, The Green Cutting Board Press, 2004
1 15 oz can of asparagus spears
1 roll of 8 refrigerated crescent rolls (Pillsbury* brand original, made without lard)
1 tsp soy spread
3 oz silken tofu
1 1/2 Tbls Dijon mustard
1 1/2 Tbls soy Veganais
2 Tbls white wine
2 Tbls olive oil
pinch sea salt
Tabasco and cumin to taste
Drain asparagus, cut in half crosswise and set aside. Separate crescent dough slices and roll equal bundles of the asparagus into the 8 crescent slices. Place into a lightly buttered (soy spread) casserole dish and heat uncovered at 300 degrees for 30 minutes or until browned on top.
Blend sauce ingredients over slow heat until smooth and creamy.
Combine tofu and the next 7 ingredients in a small sauce pan over low heat, heat and blend until smooth and warm.
Remove the Asparagus rolls to individual plates and cover with savory sauce.
Serve with sautéed baby carrots and a great spinach salad
*One of the few brands we will purposefully name. Most commercial crescent rolls contain lard – we’ll have to send them a note of appreciation one day.
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