I won't kid you...there is a fair amount of work to make these, but with a bit of planning they are not THAT hard. And they ARE really yummy! Guests won't believe that they contain no dairy or eggs either --- they are so CHEEZY!
They look nice on a tray of appetizers and make the perfect finger food.
Best of all for those with allergies, they are gluten free, soy free, and nightshade free.
They look nice on a tray of appetizers and make the perfect finger food.
Best of all for those with allergies, they are gluten free, soy free, and nightshade free.
And while they are not oil-free, there really is very little oil in them --- if you make your own oil free mayo using Bryanna Clark Grogan's TERRIFIC recipe. But if oil is not a concern -- but simplicity is, or if you need these to be nut free -- then go pick up bottle of Veganaise, you can even buy their, "soy free" version if you also need these to be made without soy.
When I make these, I make the oil-free mayo a couple of days ahead of time. Sometimes I even make the filling a day ahead as well. (Steps 1-7 below.) Then I only need to make a recipe of the bread dough, roll it out and top with the filling, roll it up and bake it. If I am serving these at an event, making the filling and mayo ahead of time is critical, because I will also have a lot of other food to make that same day --- so all the parts I can make ahead really help out.
The other thing to know --- when these come right out of the oven, it is IMPOSSIBLE to cut them into neat, pretty pieces like I have pictured here. You MUST let them completely cool, then use a sharp serrated knife with a sawing motion to get these nicely shaped pieces. They taste great at room temp --- but if you want to serve them warm, then put them back in the oven for ten minutes before serving.
I really like Follow Your Heart's Mozzarella Cheese Shreds in this, but any shredded vegan cheese will work in this recipe -- use whichever you prefer.
When I make these, I make the oil-free mayo a couple of days ahead of time. Sometimes I even make the filling a day ahead as well. (Steps 1-7 below.) Then I only need to make a recipe of the bread dough, roll it out and top with the filling, roll it up and bake it. If I am serving these at an event, making the filling and mayo ahead of time is critical, because I will also have a lot of other food to make that same day --- so all the parts I can make ahead really help out.
The other thing to know --- when these come right out of the oven, it is IMPOSSIBLE to cut them into neat, pretty pieces like I have pictured here. You MUST let them completely cool, then use a sharp serrated knife with a sawing motion to get these nicely shaped pieces. They taste great at room temp --- but if you want to serve them warm, then put them back in the oven for ten minutes before serving.
I really like Follow Your Heart's Mozzarella Cheese Shreds in this, but any shredded vegan cheese will work in this recipe -- use whichever you prefer.
Ingredients:
2 medium onions diced
2 large cloves of garlic minced
1 lb box of fresh spinach
2 TBS balsamic vinegar
2 (14 oz) cans artichoke hearts in water
1/2 cup loosely packed fresh basil leaves
1 1/2 cups Veganaise
(or use oil free vegan mayo recipe)
1 recipe of the dough from my sweet
potato bread stick recipe
1 tsp each of ground rosemary, thyme,
oregano, marjoram
A sprinkle of black pepper
8 oz bag of Follow Your Heart Vegan
Mozzarella Shreds
2 medium onions diced
2 large cloves of garlic minced
1 lb box of fresh spinach
2 TBS balsamic vinegar
2 (14 oz) cans artichoke hearts in water
1/2 cup loosely packed fresh basil leaves
1 1/2 cups Veganaise
(or use oil free vegan mayo recipe)
1 recipe of the dough from my sweet
potato bread stick recipe
1 tsp each of ground rosemary, thyme,
oregano, marjoram
A sprinkle of black pepper
8 oz bag of Follow Your Heart Vegan
Mozzarella Shreds
Directions:
1) Saute the onions and garlic in the teaspoon of olive oil in a very large skillet until they are browned -- stir frequently so that they don't stick or burn.
2) While onions are cooking, place the spinach into a large covered pot with about 1/2 an inch of water in the bottom and boil on high just until all the spinach shrinks. Remove from heat and allow to cool until you can safely touch it.
3) Place about 1 cup of the cooked spinach into a strainer and press firmly with your hand to remove as much water as possible then place it on a cutting board, repeat this with another cup of the spinach pressing all of it -- one cup at a time in the strainer until it is all as dry as possible and sitting on the cutting board, Then chop it with a knife.
4) Add the chopped spinach and the artichokes to the pan of browned onions and mix well sauteing a tiny bit more.
5) Chop the fresh basil and add it plus all the remaining herbs, pepper and balsamic vinegar to the pan, mix very well until it is well mixed and all the liquid has boiled off. Then remove from heat and allow to cool.
6) While mixture is cooling, make the sweet potato bread dough -- but don't roll it into bread sticks....
Now you are ready for the final assembly:
7) Mix the mayo and the bag of vegan Mozarella Cheese spreads into the spinach mixture and stir very well.
8) Flour a cutting board really well and place about 1 cup of the dough on the board, dust the dough and your hands with flour --- adding more as much as is necessary to keep the dough from sticking to you, or the board. (Note this may take a LOT of flour!) Pat and roll it out until you have a rectangle about 6 inches by 13 inches and less than a 1/4 inch thick.
9) spoon the spinach mixture onto the dough, leaving 1/2 inch around the edge on all sides that has no spinach -- except the long side that is farthest away from you --- leave a good two inches without spinach. Spread the spinach mixture very thin -- less than a quarter inch thick. and then roll the rectangle up, like a jelly roll -- away from you. Carefully press the dough to seal the ends and lay the roll on a cookie sheet lined with parchment paper, seam-side down.
10) Repeat this until all your filling is used up (This should make about 4-5 rolls)
11) Let rise on counter for 30 -60 minutes -- then bake in an oven preheated to 350 degrees for 30-40 minutes until bread starts to brown. Remove from oven and allow to cool completely before attempting to cut into pieces.
