Roasted Chickpeas and Butternut Squash

You know those kind of recipes you discover that are so special and delicious they stay with you for years? Well, this is one of those. The sweetness of the squash and the crunch of the chickpeas keep you going back for more. And it's so simple to make you have no reason not to.

Recipe:

Roasted Chickpeas and Butternut Squash

Ingredients
1 lb butternut squash, peeled, seeded, and cut into 3/4 inch pieces.  
1 1/2 cups chickpeas
1 medium onion, cut into 1/2 inch dice  
3 Tbs. olive oil
1 1/2 tsp. cumin
1 tsp. smoked paprika
salt to taste  

1. Preheat oven to 375 degrees. Meanwhile put squash, chickpeas, and onions on a cookie sheet lined with parchment paper. Drizzle oil over veggies, then sprinkle with spices. Toss with hands to mix.

2. Roast for 20 min. Stir. Increase temp to 425 degrees and roast until squash is tender, stirring veggies occasionally.

Thanksgiving Pot Pie and the Perfect Vegan Gravy

This Thanksgiving Pot Pie recipe won in Vegetarian Times's recipe contest when I was working there. I remembered it fondly, and finally remade it about a month ago when I was craving pot pie. The filling, even without the last 4 ingredients (and the addition of green beans), ended up divine, and my meat-loving husband devoured each and every serving I gave him.

Serves 8

Ingredients

Filling
2 medium potatoes, diced (2 cups)
2 large carrots, sliced (1 cup)
3 Tbs. olive oil, divided
1 16-oz. pkg. firm tofu, drained and cut into cubes
¼ cup plus 2 Tbs. San-J Tamari Soy Sauce, divided
½ tsp. granulated garlic, divided
¼ tsp. cayenne pepper, divided
2 cups sliced button mushrooms
1 large onion, diced (2 cups)
1 cup chopped broccoli florets
2 cloves garlic, minced (2 tsp.)
¼ cup all-purpose flour
2 cups low-sodium vegetable broth
½ cup plain soymilk
3 Tbs. red wine
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 tsp. hoisin sauce
½ tsp. vegan Worcestershire sauce

Crust
1 ¼ cups all-purpose flour
½ tsp. salt
½ cup nonhydrogenated vegetable shortening
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh sage

To make Filling:
1. Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.

2. Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbsp. tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.

3. Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.

4. Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.

5. Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
To make Crust:

6. Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.

Also, if you are craving gravy this Thanksgiving try this awesome vegan recipe from Bryant Terry. It is delicious!

Avocado Pasta Sauce

The sad news is my days of dairy have come to an end (it seems I have developed a dairy allergy). The good news: because of it I discovered this glorious pasta sauce. And I promise it is as yummy as it is pretty. In the picture above I served it over fusilli with corn.

Ingredients
5-6 cashews, soaked to soften
1 ripe avocado, pitted and peel removed
1 clove garlic, pressed
1 lime, juiced
3 Tbsp. milk of choice
1/2 tsp. salt

1. Soak cashews in water for at least 3 hrs.

2. Put all ingredients in a food processor, and process until smooth. Scoop out and mix into warm pasta and veggies.

Quick Yummy Soup

When you're crunched for time, but still want a health, hearty meal try this simple satisfying soup. The red lentils act as a broth thickener and add a wonderful protein boost.

Recipe:

Lentil Cauliflower Soup

4 servings

Ingredients
1 Tbs. olive oil
2 small leeks, chopped
4 cups veggie broth
1/2 cup red lentils
1/2 head cauliflower, cut into bite-sized pieces
2 carrots, chopped
1/2 tsp. coriander

1. Heat oil in a soup pot and saute leeks until soft, about 6 minutes.

2. Add everything else and bring to a boil; then simmer for about 25 minutes. Serve with bread.

Corn Avocado Lime Chowder

A good corn chowder is a true tummy pleaser when it is cold outside. Try this one for dinner, kids and parents alike will love it.

Recipe:

Corn Avocado Lime Chowder

Ingredients
4 cups veggie broth
2 ribs organic celery, chopped
2 cloves garlic, pressed
1 bay leaf
2 Tbs. olive oil
1 small onion, peeled and diced
¼ cup flour
1 lb. organic potatoes, diced (4 cups)
3 1/2 cups frozen corn kernels
1 pkg. vegan turkey slices, cut into squares
3 tomatoes, peeled, seeded, and diced
1-2 avocados, diced
¼ cup coarsely chopped cilantro
1 lime, juiced

1. Place broth, celery, garlic, bay leaf in medium pot. Bring to a boil, cover, reduce heat to low, and simmer 10 minutes. Take off heat and set aside.

2. Heat oil in soup pot over low heat. Sauté onion 8 minutes, or until translucent. Add flour gradually, stirring constantly. Cook until flour mixture is smooth and begins to dry. Discard bay leaf, and add broth gradually until blended with flour. Stir in potatoes. Raise heat to medium-low, and bring to a simmer. Cook 15 to 20 minutes, or until potatoes are tender, stirring occasionally.

3. Add corn and vegan turkey, reduce heat to low, and cook 7 to 10 minutes more, stirring occasionally.

4. Stir in tomatoes, avocado, cilantro, and lime juice. Note: if not eating the entire soup in one night, feel free to add avocado and cilantro to individual bowls, so that you can add both fresh each time.

Halloween Art

Project:

Carved Window Pumpkin Art

What You Will Need:

2 large sheets black construction paper
1-2 large sheets orange tissue paper
glue stick
scissors
pencil
stencil(above) or do a design freehand
clear tape, preferably packing tape

1. Use pencil to trace your desired pumpkin face on one piece of construction paper. Put second layer under it, securing with paper clips if you'd like, and cut out traced face with scissors.

2. Open cut construction paper like a book. Use glue stick to glue one side of the cut construction paper, then place a piece of tissue paper down on glue (making sure it covers all cut holes), and press down to ensure stick. Repeat on other side if using two pieces of tissue paper. Then add glue one more time so that the construction papers can stick together (closing like a book.)

3. Lastly, trace the outline of a pumpkin on one side of the black construction paper, and then cut out for the finished project. Hang in window using clear tape.

Homemade Tortillas

A good tortilla can make all the difference, which is why everyone should try to make their own at least once. These homemade tortillas are deliciously simple—no tortilla press needed, and your family will love you for them.

Recipe: Homemade Tortillas

makes 5-6 5 in. tortillas

Ingredients
1 cup masa
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. sugar
3/4 warm water
1/2 large lime, squeezed for juice

1. Mix masa, salt, baking soda, and sugar in a medium bowl. Add warm water and lime juice and mix with your hand until combined.

2. Heat a cast iron pan and spray with oil. Meanwhile roll out first tortilla by getting a ping pong sized ball shape of dough and putting it on a piece of wax paper. Roll into a 5 in. circle using a rolling pin. Put on cast iron pan and cook both sides until golden. Meanwhile, roll out the next tortilla when the first one cooks. Repeat cooking and rolling until dough is gone.

Butternut Squash-Leek Soup

Butternut squash is abundant right now, make the most of it with this recipe I found on Group Recipes. The roasted garlic and leeks make this soup shine and extra "broth" can always be added to thin, if it ends up being too thick for your tastes.


Recipe:

Butternut Squash-Leek Soup

Ingredients
1 garlic head
2 Tbs. butter or Earth Balance
3 cups chopped leeks (about 2 large)
4 cups cubed peeled butternut squash (about 1 medium)
2 small organic potatoes, peeled and chopped
5-6 cups broth or water veggie bullion


1. Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

2. Heat butter or Earth Balance in large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, potatoes, broth or water and bullion; bring to a boil. Reduce heat, and simmer 15 minutes or until squash and potatoes are tender. Take off heat and blend with stick blender until smooth.

Sour Cream Bran Muffins

This is a decadent muffin recipe great for a fall snack. It comes from Gourmet magazine, and is delicious as is, but rather than raisins we added frozen blueberries. Apple pieces would have been delicious too.

Recipe:

Sour Cream Bran Muffins

yield: 12 muffins

Ingredients
1 stick unsalted butter, softened
1/4 cup firmly packed light brown sugar
1 large egg, beaten lightly
1 cup sour cream
1/4 cup dark molasses
1 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup wheat bran
1 cup frozen blueberries, or 1 chopped peeled organic apple, or 1/2 cup raisins

1. In a large bowl with an electric mixer cream together butter and brown sugar until mixture is light and fluffy, beat in egg, sour cream, and molasses. In a bowl whisk together flour, baking soda, salt, and bran; add the mixture to the sour cream mixture, and stir batter until combined. Fold in blueberries, apples, or raisins.

2. Spoon the batter into 12 well-buttered muffin tins or into tins lined with paper cups and bake muffins in a preheated oven at 400°F. Bake 15 to 20 minutes, or until they are golden brown and cooked in the middle.

The Perfect Heat-Wave Thirst Quencher

We don't drink much juice, but enduring the heat wave last week without an air conditioner was the perfect time to indulge. Santa Cruz's Organic Strawberry Lemonade was a life saver! (I know my 2-year-old thought so.) With no artificial colorings or flavorings, and a deliciously fresh taste, it was the perfect drink to cool us down and peak our spirits.

Black Lentil Salad

Perfect for an October heat wave, the colors in this lentil salad will keep you smiling, and the protein will keep you peppy. Black beluga lentils are a tinier and more dainty lentil than its brown counterpart, which makes them all the more fun. Adapted from Lorena Garcia's recipe in New Latin Classics

Recipe:

Black Lentil Salad

Ingredients
1 cup black Beluga lentils
2 tsp. Kosher salt
1 organic red bell pepper, finely chopped
1 organic yellow bell pepper, finely chopped
1/2 small red onion, finely chopped
1 1/2 cup finely chopped organic kale
2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
1/2 tsp. freshly ground black pepper
1/4 cup fresh cilantro, finely chopped
1 1/2 tsp. fresh mint, finely chopped
Note: to save time I threw the bell peppers, onion, and kale in the food processor and pulsed until they were nearly diced

1. Bring a large pot of water to a boil. Add lentils and salt, return to a boil, reduce the heat to medium-low, and simmer until lentils are tender, about 25 minutes. Place a bowl of ice water by the sink. Strain lentils through a fine-mesh sieve and then plunge them (still in the sieve) into ice water to chill them. Remove, shake off extra water, and repeat if necessary until the lentils are cool to the touch. Pour cooled lentils into a large serving bowl.

2. Add bell peppers, onion, and kale, stir to combine. Whisk together oil, lemon juice, and black pepper in a small bowl. Stir in cilantro and mint, then pour mixture over lentils. Stir to combine and serve. Salad can be served cold or at room temperature.

Banana Chocolate Chip Cookies

Mmm... these banana chocolate chip cookies are cakey and addictive. When you are stocked up on over-ripe bananas you have to give this recipe a go.

Recipe:

Banana Chocolate Chip Cookies

makes about 24 cookies

Ingredients
1/2 cup Earth Balance, soften to room temperature
1/2 cup sugar
3 med mashed, over-ripe bananas
3 Tbsp. water + 2 Tbsp. flax meal
2 1/4 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
soymilk, if needed
3/4 - 1 cup semi-sweet chocolate chips

1. Grease two cookie sheets. Cream Earth Balance and sugar until fluffy. Add mashed banana and water and flax meal mixture; mix until blended.

2. Sift together dry ingredients and add to wet mixture a bit at a time. Add soymilk a little at a time if needed to achieve a wet, but sticky consistency. Fold in the chocolate chips. Drop the batter by heaping spoonful onto the prepared cookie sheets. Bake about 12 minutes.

Eden Alphabets Pasta

Finally, a wonderfully healthy organic alphabet pasta for kids with letters, numbers, and colors to keep them entertained when they are eating. The pasta is 60% whole grain durum flour and 40% golden amber durum wheat, and the colors come from beets, spinach, carrots, and annatto.

You can order it at Eden's website, or call your local health food store to see if they carry it.

Seitan and Polenta with Greens

Polenta with seitan and greens makes a surprisingly wonderful combination. And the drizzled on balsamic vinegar adds the perfect sweet, tangy touch that makes the whole dish divine. Try this one you wont be disappointed.

Recipe:

Seitan and Polenta with Greens

4-6 Servings

Ingredients
1 18-ounce tube polenta or make your own
1 1/2 Tbsp. olive oil
1 Tbsp. tamari
1 pkg seitan (like Westsoy), cut into bite-size strips
2 baby bok choy, chopped
6 oz. organic baby spinach
4 scallions, sliced
2 Tbsp. balsamic vinegar, or more to taste
Salt and freshly ground pepper to taste

1. Cut the puckered ends off the polenta, then slice ½ inch thick. Cut each slice into 4 little wedges.

2. Heat a wide nonstick skillet. Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray. Add the polenta wedges; cook in a single layer over medium heat until lightly browned, about 5 minutes on each side. Transfer the polenta to a plate.

3. Heat the oil and tamari slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and sauté, stirring frequently, for 5 minutes. Stir in the bok choy, spinach, and scallions, then cover and cook until just wilted, 1 to 2 minutes.

4. Sprinkle in vinegar to taste. Season with salt and pepper and serve at once.

Fettuccine with Brussels Sprouts and Pine Nuts

Need a quick idea for dinner tonight? Look no further than this simple, delicious pasta recipe compliments of Gourmet magazine. It is a great way to use Brussels Sprouts, hiding their bad quality: density, and enhancing their good one: nutty flavor.

Recipe:

Fettuccine with Brussels Sprouts and Pine Nuts

Ingredients
3/4 lb Brussels sprouts, trimmed
1/2 lb dried fettuccine
2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1/4 cup pine nuts
1/2 tsp. salt
1/4 tsp. ground pepper
Parmesan cheese, to taste

1. Slice Brussels sprouts in a food processor fitted with slicing disk.

2. Cook fettuccine in a pasta pot of boiling salted water until al dente. Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, salt, and pepper, then sauté over medium-high heat until tender and lightly browned.

3. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten. Sprinkle with Parmesan before serving.

Homemade Applesauce with Peaches and Banana

What person out there doesn't like applesauce, especially when it's homemade. This is a wonderful after school treat for kids and adults, and it cooks up with little tending, so you can spend your precious time elsewhere. Try to use organic apples if you can, because this year apples hit number one on the dirty dozen.

Recipe:

Homemade Applesauce with Peaches and Banana

makes about 2 1/2 cups

Ingredients
3 large organic apples, peeled and cubed
2 med organic peaches, peeled and cubed
1 large banana, peeled and smashed

1. Put fruit in a large saucepan. Add 1 cup of water. Cover and bring to a boil. Once boiling turn down to simmer, stirring occasionally, until apples break down and are soft (about 30 min).

Cheese, Chili, Tomato Tamales

Tamales are great not only because they taste wonderful, but also because they freeze well. So consider making more so you can keep a stock in your freezer for when you're hungry, but unprepared. The filling in these is very simple to make and offers a good kick.

Recipe:

Cheese, Chili, Tomato Tamales

makes 12 tamales

Ingredients
2 cups corn
1 1/4 cups Cheddar cheese, divided
2 cups masa corn flour
6 Tbsp. butter, cubed
1 tsp. baking powder
1 tsp. salt
1/4 tsp. black pepper
1/2 cup broth
1/2 lime, squeezed for juice
1/2 cup feta cheese
2 Anaheim chilies, roasted, then deskinned and deseeded
2 tomatoes, deseeded, pealed and chopped (can immerse in boiling water for 20 seconds, and then ice water to loosen skins)
parchment paper or corn husk, the latter must be soaked

1. In a food processor blend corn and cheese until corn is a meal consistency. Add masa flour, butter, baking powder, salt, and pepper. Process until mixture is mixed. Add broth and lime juice; mix until just smooth.

2. To make filling: Mix remaining Cheddar cheese, feta cheese, chopped chilies, and tomatoes in a small mixing bowl.

3. To make tamales: Place a small handful of mixture onto 2 layered corn husks or parchment paper and spread into a rectangle shape about 1/4 inch thick. Fill with 2-3 tablespoons of filling. Close the wrapping, making sure the masa covers the filling. Repeat until the masa is gone.

4. Cook tamales stacked in a steaming tray above boiling water for about 40 minutes, or until the masa is set.

Spinach and Sun-Dried Tomato Pizza Pie

Here's another great recipe from Eating Well with a few minor changes, including the addition of pinenuts for a more complex flavor. This pizza pie is definitely tasty, fun to eat, and satisfyingly filling without globs of cheese. Try it!...you'll be glad you did.

Recipe:

Spinach and Sun-Dried Tomato Pizza Pie

Ingredients
Olive oil cooking spray
1 14-ounce package firm water-packed tofu, drained
1 6-ounce bag organic baby spinach, finely chopped
1/2 cup chopped sun-dried tomatoes
1/2 cup finely shredded Parmesan cheese
1/2 cup grated mozzarella cheese
1/4 cup chopped fresh basil
1/4 cup chopped pinenuts
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound prepared pizza dough, preferably whole-wheat (or use homemade recipe below)

1. Finely crumble tofu in a large bowl. Add spinach, tomatoes, Parmesan, mozzarella, basil, pinenuts, garlic powder, salt and pepper and mix until combined.

2. Coat a large baking sheet with cooking spray. Roll out dough on a lightly floured surface to about the length of the prepared baking sheet and twice as wide. Transfer the dough to the baking sheet, allowing the extra width to hang over on one side onto a clean surface. Spread the filling on the dough in the pan, leaving a 1-inch border. Fold the overhanging dough over the filling. Fold the edges closed and crimp with a fork to seal. Make several small slits in the top to vent steam.

4. Bake the pizza pie at 425°F until well browned on top, 18 to 20 minutes. Let cool slightly before cutting.


Pizza dough

Ingredients
2 tsp. yeast
1 cup warm water
1 Tbsp. olive oil
1 tsp. white sugar
1 heaping tsp. salt
1 1/2 cups all-purpose flour, divided
1 cup whole-wheat flour


1. In a small bowl, dissolve yeast in water (3 to 5 minutes). Add oil, sugar and salt; mix in 1 cup of flour until smooth. Gradually stir in remaining flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl sprayed with oil, cover and let rise for 1 hour, or until doubled.

Moroccan Couscous

American's have Mexico, and the French have Morocco for both exotic vacationing and delicious food. Couscous is a quintessential Moroccan dish that normally includes meat, however this vegetarian version has all the flavor and will brighten up your dinner routine with its unique ethnic flair.

Recipe:

Moroccan Couscous

Ingredients
1 1/2 cup couscous, uncooked
2 organic red or yellow bell peppers
2 Tbs. olive oil
2 cloves garlic, diced
2 med carrots, chopped
2 1/2 cups chopped cauliflower
3 med zucchini, chopped
2 1/2 cups cooked chickpeas
1 1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. ginger
1/2 tsp. salt
cayenne pepper, to taste
1/3 cup pinenuts
hot sauce, if desired

1. In a medium saucepan, bring 2 cups of water to a boil. Add couscous. Stir then cover and remove from heat. Allow to sit for 10-15 minutes, then fluff with a fork.

2. Put bell peppers on a tray near the top of the oven and broil until they are black on all sides, turning every 3-5 minutes to evenly roast. Set aside until cool. Peel off skins, discard stem and seeds, and chop.

3. Heat olive oil; saute garlic and carrots for 5 minutes, stirring occasionally. Add cauliflower and zucchini and cook about 5 more minutes or until just barely tender. Add chickpeas, roasted bell peppers, 1 cup water, and spices. Cover and allow to simmer for another 5-10 minutes, stirring occasionally.

4. To serve divvy out portions of couscous, and adorn the veggie chickpea mix over it. Sprinkle with pinenuts and serve with hot sauce for a real Morroccan kick.

Super Cinnamon Rolls

The smell and taste of freshly baked cinnamon rolls is almost enough to make me melt. I made these award winning one's by Molly Wizenberg last week and they did not disappoint. I like them naked on top, but if you're into glaze you'll find Wizenberg's glaze recipe using cream cheese here.


Recipe:

Super Cinnamon Rolls

Ingredients
Dough:
1 cup whole milk
3 Tbs. unsalted butter
3 1/2 cups all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 tsp. rapid-rise yeast
1 tsp. salt
Nonstick vegetable oil spray

Filling:
3/4 cup packed brown sugar
2 Tbs. ground cinnamon
1/4 cup unsalted butter, room temperature

1. For Dough:
 Combine milk and butter in a small saucepan and heat, stirring often, until butter melts and mixture is luke warm. Pour into mixer bowl. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour a tablespoon at a time until dough begins to form ball and pulls away from sides of bowl. Switch to a dough hook, and let the mixer knead dough until elastic, about 7 minutes, adding more flour if sticky. Take dough out and form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl and cover bowl with kitchen towel. Let dough rise in a warm place until doubled in volume, 1-2 hours.

2. For Filling:
 Mix brown sugar and cinnamon in medium bowl. Punch down dough. Transfer to floured work surface. Use rolling pin to roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each 3/4 inch wide).

3. Spray large casserole dish with nonstick spray. Put in rolls cut side up. Cover and let dough rise again until almost doubled in volume, about 45 minutes.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes.