Butterscotch Sauce – seriously

Because I didn’t gorge myself enough on esfihas (I did, though. I made a total pig of myself.) Kalisa made me her butterscotch sauce over coconut milk ice cream.

Sweet jeebus!

I wish this were harder to make and I wish it took a long time to cook and I wish it were made of exotic ingredients.

It’s NONE of those things and you may be finding yourself making this way too often because I can pretty much guarantee that you have all of these ingredients on hand (save the last one.)

Blame Kalisa. ūüėÄ

  • 1/2 cup Earth Balance¬†(or other vegan butter)
  • 1 cup¬†brown sugar
  • 1 cup vanilla “milk” or¬†“creamer” of your choice
  • 1¬†tsp vanilla extract
  • 1 tsp sea salt (optional)
  • whiskey (optional, to taste – approx 2-3 tbsp)

Melt the Earth Balance in a saucepan.¬† Stir in sugar, milk or creamer, vanilla and salt (if desired). Bring to a low boil and cook¬†a few minutes, stirring regularly.¬†¬†Remove from heat and add a splash of whiskey if you’d like.


Let cool to room temperature and drown your ice cream in it!


This can be stored in an air-tight container in the refridgerator.¬†Again, I’m sorry – blame Kalisa!



My dear friend, Kalisa, made these Lebanese-from-Brazil¬† “fast food”¬†delights when I visited last weekend.¬† They are amazing! Esfihas are like little Middle Eastern pizzas and the spices are super interesting!


  • 1 package frozen dinner rolls (she used Rhodes – they’re vegan!)
  • 1 lb ground beef substitute
  • 1 large white onion chopped fine
  • 1 large tomato chopped fine
  • 1/2 bunch parsley, chopped
  • 1/2 tsp cumin
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • salt & pepper to taste
  • lemon wedges

Preheat oven to 400 degrees.

Thaw dinner rolls and let rise according to package instructions.


Saute onions until carmelized. Add ground beef substitute, tomato, parsley and spices and heat all the way through.


Take one thawed and risen roll and cut the dough in half.  Roll into a ball and flatten with the bottom of a juice glass. Try to make them as thin as possible.



Place flattened dough rounds on a cookie sheet and press a spoonful of filling into the dough. (This keeps the filling from falling off the final product.)



Kalisa, the hostess with the mostest!

Bake in a 400 degree oven until dough is slightly browned.


Serve with lemon wedges – a squeeze of lemon adds that perfect little bite of acid –¬†and maybe a side of tabbouleh.


Make A LOT of them! You’ll want to eat A LOT and they reheat in the oven beautifully!