Tofurky & Cheeze Crescent Rolls

My new favorite midday snack!! 

Recipe: 

1 can refrigerator crescent rolls

4 slices of Tofurky oven roasted slices, quartered

4 slices of Follow Your Heart American cheeze, quartered

Spicy, grainy, mustard (optional)

1. Preheat oven to 375 (or according to crescent roll instructions). 

2. Separate crescent rolls. 

3. Spread mustard on your crescent rolls - thinly, they will not cook right if it is too thick. 

4. Layer - cheeze, tofurky, cheeze, turkey on crescent rolls 

5. Roll up like you would a "pigs in a blanket" 

6. Place crescent rolls on a greased sheet pan. 

7. Bake according to crescent roll package (usually about 15 minutes) or until golden brown. 

8. Serve with additional mustard or your favorite dip. 

Makes 8 crescent rolls / 4  snack sized servings or 2 "meal" sized servings. 

Butter Poached Crockpot Potatoes

Ingredients:

3 lbs. of Yukon Gold potatoes 

2 sticks of vegan butter (1 cup)

Salt & pepper to taste

Method:

1. Clean potatoes 

2. Put one stick (1/2 cup) vegan butter in the bottom of the crock pot. 

3. Add potatoes to the crockpot and top with another stick of butter (1/2 cup). 

4. Top potatoes with a generous amount of salt and pepper. 

5. Cook on low for about 4 hours - stirring potatoes every hour to make sure every potato gets cooked in the butter. 

6. Potatoes are done when they are soft and skin is crisp.  

7. Serve with you favorite toppings.

Serves 6-8. 

Prefect Tofu Scramble

Tofu scramble :

2 (14 oz.) Extra firm tofu,drained and pressed*
3 Tbsp Earth Balance vegan butter
3 Tbsp nutritional yeast
1 tsp each- garlic powder, turmeric, chicken seasoning, paprika
Ground black Sea salt (regular salt if you don't have it,but black salt is preferred )
Fresh cracked pepper

Method:

1.Melt Earth Balance over medium heat in a non stick skillet. 

2.Crumble tofu to resemble eggs as you add it to the skillet. 

3.Turn heat up to medium high.

4.Add nutritional yeast, garlic powder, paprika, turmeric, chicken seasoning, black salt and pepper. 

5.Cook about 8 minutes, until tofu is firm and yellow from the turmeric. 

Makes 4-6 servings