excerpt from: A Vegetarian Cooks' Book, The
Green Cutting Board, 2004
1 tin of Pillsbury's original crescent rolls
1/2 cup walnuts roughly chopped
1/4 cup vegan spread
1/3 cup brown sugar
2 tsp ground cinnamon
Preheat your oven to 350 degrees F. On the stove melt vegan spread and 1/2 the brown sugar together in a non-stick pan over medium heat until a thick caramel starts to form, remove from heat. Add the chopped walnuts, stir and set aside.
Unroll the dough and coat evenly with remaining spread and brown sugar, dust with cinnamon. Roll the dough into a log and cut it into 1 inch thick slices.
Place the slices on a non-stick baking pan and bake for 10 minutes. Remove the rolls from the oven, drizzle with caramel sauce and chopped walnuts, bake for another ten minutes or until the topping has begun to bubble.
serve with black coffee, a morning paper and the weather channel.