I bake all different types of bread myself, but croissant is one of a few ones I realy on others, vegan or regular.
Thankfully, Whole Foods sell vegan croissants.
I don’t buy them very often, but once in a while I like to get them as a treat.
Remember the second batch of rhubarb I got from my mother-in-law’s backyard?
I made it into jam.
You can’t eat rhubarb as is because it’s too tart, so it’s easier to use when it’s sweetened like this.
To make sweet Azuki bean paste I used this canned cooked Azuki again.
This time I added some more water and cooked the beans first to soften them, and then added sugar and cooked some more.
What you are seeing here are a vegan croissant, sweet Azuki bean paste, homemade vegan cream cheese, and rhubarb jam.
It has all the flavors and textures you need!
Sweet, salty, fatty, creamy, tangy, and fruity…
Hope everyone is having a great weekend.
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