Another fun recipe from our friend Glenn.   You can half the recipe if desired, but these will go quickly.    

 

• 12-16 tortillas, approx. 9 inches in diameter (use your favorite - we use 2 packages of Udi’s spinach gluten-free tortillas, 16 total)

• 4  8-ounce containers of vegan cream cheese (we use Toffuti Better than Cream Cheese)

• 1 container vegan sour cream (we use Tofutti Sour Supreme or make our own using the recipe below)

• 2 tsp. garlic powder divided into ½ tsp. amounts

• 2 tsp. onion powder divided into ½ tsp. amounts

• 1 14-ounce jar of roasted red peppers

• 12 ounces baby spinach

• 2 packages Tofurky brand Hickory Smoked Deli slices (or your favorite vegan deli slices)

 

Bring the cream cheese to room temperature by leaving on the counter for 1-2 hours.  Remove the bell peppers from the jar and slice into 1/8 inch slices,

 

Take one container of cream cheese and place in a mixing bowl.  Add 1 T of sour cream, ½ tsp. onion and ½ tsp. garlic powder to the cream cheese.  Blend together until smooth and powders are dissolved into mixture.  Take 1 spinach tortilla and spread 2-3 tablespoons of the cream cheese mixture over the tortilla.  You may want to leave an area on one end of the tortilla uncovered as when you roll these, the ingredients spread.  Next place the roasted red peppers across the middle of the cream cheese topped tortilla in a row placing peppers end to end.  Next spread a layer of spinach over the cream cheese.  Then add two slices of the deli slices, side-by-side on top of the spinach layer.  Now tightly roll up the tortilla.  Wrap in plastic wrap and place in the refrigerator.  Repeat with remaining tortillas.  Allow 1-2 hours or overnight before you want to serve so the pinwheels setup.

 

To serve, remove the tortillas from refrigerator.  Unwrap and cut each tortilla into four equal pieces, about 2 inches each.  Slice at an angle for prettier display  Serve and enjoy.

 

Sour Cream

(Adapted from The Complete Guide to Vegan Food Substitutions)

 

½ cup raw cashews (soak overnight then rinse and drain prior to using)

1 package firm water packed tofu, drained (14 to 16 oz. package)

2 T white wine vinegar

2 T fresh lemon juice

2 T sweet white miso

2 T almond or walnut oil

 

Combine all the ingredients in a blender and blend on high speed for several minutes or until the mixture is very smooth. Transfer to a covered glass container and refrigerate for up to a week. Use as you would dairy sour cream.