Caramel Rolls

My sister-in-law made these for easter, they were off the chain. Great for breakfast, brunch, or dessert. Also a great thing to bring to someone's house when you are invited over.

Ingredients:
-2 loaves frozen bread dough (she used Rhodes Bake-N-Serv White Bread)
-1 cup brown sugar
-1/2 cup Earth Balance
-1 large pack vanilla pudding "cook & serve" - NOT INSTANT (Jell-O Brand has polysorbate 60 which isn't vegan, but Dr. Oetker's has a vanilla pudding mix that is vegan)
-2 T. almond milk
-1 t. cinammon
-chopped pecans

To Prepare:
1. Thaw bread until you can cut it / tear it into pieces
2. Cover bottom of 9X13 greased pan with pieces of bread
3. Melt butter and mix in remaining ingredients and pour over bread
4. Let bread rise for about 3 hours (or overnight in the fridge)
5. Bake for 30 minutes at 350. All the goo will sink to the bottom, DON'T PANIC!
6. Once done, flip it over onto a serving tray (carefully!) and top with pecans.

Stuffed Peppers!

-4 ripe red peppers
-3/4 c. TVP
-1 can diced tomatoes (i got "italian seasoning" flavor)
-1 small onion, finely minced
-5-6 cloves garlic
-1 c. cooked rice
-1/2 chopped spinach (frozen type)
-1/2 c. cheddar daiya (or any cheese alternative), optional
-1 T. oil
-1-2 T. vegan worcestershire sauce to taste (annie's or wizard's are vegan)
-1 veggie boullion cube
-1/2 c. water
-oregano, salt, pepper, chili powder, basil to taste
-breadcrumbs as topping (optional)

Reconstitute the TVP with the can of tomatoes and about 1/2 c. hot water. Dissolve the boullion cube in the water before mixing it in. While that is reconstituting, sautee the onion in the oil over medium heat, adding the garlic once the onions are translucent and reduce heat to low. Simmer for about 5 more minutes. Mix onions and garlic in with TVP, add chopped spinach, cheese, rice, worcestershire, and seasonings. Add more water as necessary. Season liberally as TVP and rice are both quite bland.

Cut the tops off 4 red peppers, remove the guts. Spoon the mixture into the peppers and cook for 55-65 minutes at 350. Sprinkle breadcrumbs over the top for the last 5 minutes of cooking.

I served mine with a side of steamed kale.