Eat Like a Yogi - Sun-Dried Tomato and Basil Pinwheels


From: Minimalist Baker




July: Sun-Dried Tomato and Basil Pinwheels



The only thing we like almost as much as yoga is a cookout with yoga food! These vegan sun-dried tomato and basil pinwheels are perfect for summer cookouts and get togethers. Serve them as appetizers or bring them to a potluck. Plus, in the middle of July it is too hot to turn on the oven. These little delights don't require any cooking or baking. And they only take 15 minutes to prep!



8 ounces (227 g) vegan cream cheese 
1/2 cup lightly packed (50 g) sun-dried tomatoes (dry, not in oil), chopped (plus more for topping)
1/4 cup lightly packed (45 g) frozen spinach, thawed and squeezed dry* (optional)
2 large cloves garlic, minced (~2 Tbsp, 12 g)
1/4 cup (20 g) vegan parmesan cheese, plus more for serving
Pinch each sea salt and black pepper
2 large flour tortillas
24 fresh basil leaves, divided


Step-by-Step Instructions:

1. Add vegan cream cheese, sun-dried tomatoes, spinach, garlic, vegan parmesan cheese, salt, and pepper to a mixing bowl and mix thoroughly to combine.

2. Divide filling between two flour tortillas and spread into an even layer all the way to the edge. Top each with 10-12 fresh basil leaves (leaving one edge bare so the tortilla can stick to itself). Press basil down slightly to adhere.

3. Tightly roll up tortillas from one end to another, starting from the end with basil all the way to the edge, working toward the end that's slightly bare.

4. Once rolled up, squeeze gently to compact everything and lay seam-side down for slicing.
Use a serrated knife to gently cut tortillas into 1/2-inch slices. Between the two tortillas, you should have a total of 20-22 pinwheels.

5.Arrange on a serving platter and serve immediately, or chill for up to 24 hours, covered in the fridge. Leftovers keep well in the refrigerator, covered, for 2-3 days, though best when fresh.


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