June 26, 2006
Ok, so I never said that everything on the Vegan Cooking School would be low calorie!! This recipe is easy and sure to entertain your guests as much as the conversation! You can try a variety of different herbs to get the background flavor. I chose dill this time!!
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4- 12 inch whole wheat tortillas
2- 8ounce packages of Tofutti cream cheese, at room temperature
2 green onions (scallions), minced
1/2 cup diced red pepper
1/2 cup diced celery
1 can pitted black olives, drained and sliced
1/2 teaspoon fresh herbs (such as parsley, dill or cilantro) * I used dill
fresh black pepper
In a large bowl mix all ingredients. Spread mixture evenly onto tortilla leaving about an inch of room around the edge of the edge you are rolling toward. After rolling is complete, tightly wrap tortillas in plastic wrap and store in refrigerator for 2 hours or overnight. Remove right before serving and slice into one inch pieces!
** an additional 1/2 teaspoon of herbs can be added if you would like before mixing.
Posted by tracy at June 26, 2006 08:53 PM
Wow, vegan cream cheese. I've never tried it before. I can't wait to try it out. Please keep the show coming.
Posted by: Eugene at July 4, 2006 02:19 AM