This video is the first in a series of “inspiration” videos. These are not so much intended to give you an exact recipe to follow, but to inspire you to play with your food a bit. If I were to consider myself and artist in any capacity, I would say that I’m the type of artist that hates to stare at a blank canvas. I prefer to work with something that’s already there; to improve upon something, or to alter something, as opposed to producing something from nothing. As a cook, I am the same way. I am way more inspired by produce that needs to be used up before it goes bad, or leftovers from the night before, than a I am scrolling through fully-stocked grocery store shelves. This video is to inspire you to look at what you have in a new way, and to make something delicious out of it.

In this video, I turn a tube of crescent roll dough into a snack or an appetizer for a party using some leftover BBQ vegan pork. And what’s a vegan dish without a sauce? I turn leftover tofu cream cheese into a bright and spicy sauce that balances well with the sweetness of the BBQ sauce.

Tofu Cream Cheese

This recipe is based on a recipe I found on I've changed a few things, but overall, it's their concept. I've used roasted cashews in this recipe, and I think it really adds to the flavor. Don't expect a firm, chilled cream cheese texture from this. Picture cream cheese that's been applied to a warm bagel. 

Cuisine: vegan
Author: Michael Monson
  • 1 12 ounce package Extra firm silken tofu (Mori Nu is best)
  • 1/4 cup roasted cashews
  • 1 tablespoon vegan sugar, or equivalent sweetener of your choice.
  • 1 teaspoon salt, or to taste, depending if your cashews are salted
  • 1 teaspoon apple cider vinegar
  1. Add all of the ingredients to a blender, and blend. Taste for salt and sweetness. Chill for at least an hour before serving. 


Vegan BBQ Pork Crescent Cups
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins

This recipe was developed as a way to use leftover BBQ pork. Throw whatever you've got on hand into these crescent cups, make a sauce that balances out the flavors, and you have an inspired dish that helps you to use up what you've got. 

Course: Appetizer, Snack
Cuisine: vegan
Servings: 4 people
Author: Michael Monson
For the cups:
  • 1 tube crescent roll dough (Pillsbury and Trader Joe's brands are accidentally vegan)
  • 1 cup leftover bbq pork
For the sauce:
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon prepared horseradish
  • 1/2 cup tofu cream cheese or vegan mayo
To make the cups:
  1. Preheat oven to 350 degrees Fahrenheit.

  2. Unroll the dough, but do not separate it into triangular shapes. Using a pizza cutter, cut the dough into 8 squares. Place each square of dough into the cups of a muffin pan. Fill each cup of dough with about 2 tablespoons of filling. Pinch the corners of the dough across the filling to partially close-up the cups.

  3. Bake at 350 for about 12 minutes, or until the cups are golden brown on top. Let cool for a minute or two. Twist the cups in the muffin pan to release. Serve warm or room temperature. 

To make the sauce:
  1. Combine all ingredients in a bowl. Taste for seasoning. Serve immediately or chill until ready to serve.