Here's my new recipe for vegan croissants, using Earth Balance margarine instead of butter. I also used half whole wheat flour to add a touch of nutrition to what otherwise is merely a handy margarine-to-mouth conveyance system. I sliced them in half and filled them with vegan ham deli slices and a slice of Tofutti vegan cheddar, for classic ham-and-cheese croissants. More blanched green beans are in the lunch box today, along with some beautiful fresh organic strawberries. Shmoo picked out the fabric for this Egyptian hieroglyphic cloth napkin; he's fascinated with mummies and all things Egyptian lately.
Verdict: There is nothing like the smell of hot, baking croissants wafting through the kitchen, and the taste of one fresh from the oven. Go make some! 5 stars.