1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 ounces non-dairy cream cheese, softened
1 tablespoon almond or soy milk
1 tablespoon Vegannaise or Nayonnaise (vegan mayonnaise)
1 tablespoon finely chopped onion
1 tablespoon diced pimientos
1/8 teaspoon salt
Pinch of pepper
1 tube (8 ounces) refrigerated crescent rolls
2 tablepsoons vegan butter, melted
1 tablespoon seasoned bread crumbs
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and set aside.
In a small mixing bowl, beat the cream cheese, milk, and mayonnaise until smooth. Stir in onion, pimientos, salt and pepper.
Unroll crescent dough and separate in to triangles; place on an ungreased baking sheet. Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus. Top each with another teaspoon of cream cheese mixture. Bring three corners of dough together and twist; pinch edges to seal.
Brush with vegan butter; sprinkle with bread crumbs. Bake at 375* for 15-18 minutes or until golden brown.
Adapted from Cynthia Lithicum's recipe in Taste of Home Apr/May 2007, pp. 39-40.