Comfort Food!

Sara Nephew’s Vegan Blueberry Cream Cheese Rolls

This one comes with a warning: they are irresistibly delicious!

  • 2 cups
     almond milk, at room temperature
  • ½ cup
     vegan butter, melted
  • ¼ cup
     organic sugar
  • 1 packet active dry yeast
  • 5 ½ cups
     flour, divided
  • 1 teaspoon

Pairs well with Mother and Child by Mary Cassatt

1/2 cup vegan butter, melted
1 homemade or store bought jar of blueberry pie filling (or cherry, apple, etc.)
Kite Hill vegan cream cheese (about 1/2 of package)
powdered sugar (sprinkle to your liking)
vanilla (1 teaspoon)
Grease a 9×13 pan
In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm.
Sprinkle the yeast evenly over the warm mixture and let set for 1 minute. 
Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
Preheat oven to 350˚F
After 1 hour, the dough should have nearly doubled in size.
Remove the towel and add an additional ½ cup of flour. Stir well, then turn out onto a well-floured surface.
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
Spread the softened vegan butter evenly over the dough.
Spread the pie filling evenly over dough.
Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches thick each.
Place rolls in pan and cover for 30 minutes.
Bake for 30 minutes and drizzle with frosting.

Karen Parkman’s Spiced Red Lentil Soup

Pair with: The Red Studio by Henri Matisse

Click here for the full interview with Karen Parkman, including movie picks!

Spiced Red Lentil Soup

1–2 tablespoons oil or butter

1 medium onion, diced

1 jalapeño, de-seeded and diced (leave in the seeds for an extra spicy kick)

1 two-inch piece of ginger, minced

3 garlic cloves, minced

3 teaspoons cumin

1 teaspoon coriander

1 tablespoon garam masala (curry powder, or chili powder, also work great)

¾ cup lentils of your choice (I prefer red lentils)

1 28-oz can of diced tomatoes

1 16-oz can coconut milk

salt and pepper to taste


optional garnishes:

dollop of yogurt or sour cream

chopped cilantro or mint

lime wedges

feta cheese



Heat the oil/butter over medium high heat. Sauté the onion, jalapeño, ginger, and garlic, stirring frequently, about 6–8 minutes, until onion is translucent. Add the cumin, coriander, and garam masala (or substitute) and let cook for about a minute. Add in the lentils and stir, then add the tomatoes and coconut milk. Fill the empty coconut milk can with water and add that in as well.

Cook until lentils are finished and soup is desired thickness, about 20–25 minutes. Salt and pepper and add desired garnishes.

This soup is endlessly adaptable! If you like, throw in some extra chopped vegetables like carrots, bell peppers, or potato, when you add the lentils. Just be sure to adjust the cooking time to ensure your additions are cooked through.

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