Cooking is therapeutic for me and allows me to be creative. I really enjoy cooking for myself and some people that are close to me. I say some because I am intimidated when I have to make a dish for certain people like my mom, who eats like a traditional Puerto Rican, or a house/family party. As soon as someone knows I made a dish, I wait for the strange stares and comments. “So there’s no meat in that, huh?” Funny thing, it’s usually a side or a pasta salad. Those don’t usually have meat anyway. I guess it’s safe to say people are intimidated by my food and I am intimidated by their reaction. I also do not want to feel like I wasted my time cooking and no one touched it because “the vegan cooked it”.
I made this Roll-Up Cilantro Cream Sammie recipe for a party. I was told there was going to be booze and finger food. I wasn’t obligated to bring something but, in my head, all I could hear was my mother’s voice “never go to a party empty handed”. So I didn’t show up empty handed and this came out! I didn’t want to go crazy with the vegetable so I got the idea of making a spread with veggies to hide them. 2 points for me! Then I chopped more veggies and added more to the mix. The best part? I took them to the party and they were all gone when I left! 2 more point for me! Someone who does like cilantro ate so many of these! So if you are that person, just try it! Maybe use less cilantro if you are hesitant.
This could be made for a gathering, work meeting or even be part of your lunch (see Serving Suggestions below!). I really hope you enjoy these and people love them as much as my friends did. By the way, the Cilantro Cream can be added to a bagel or crackers or become a raw veggie dip!
Cilantro Cream Sauce
Cilantro Cream Sauce Ingredients
- 8 oz [vegan] cream cheese
- 3 scallions
- 1 clove garlic
- 3 mini peppers
- ½ bunch fresh cilantro
- ¼ tsp sea salt, or to taste (optional)
- ¼ black pepper, optional
Cilantro Cream Sauce Instructions
- Add [vegan] cream cheese, scallions, garlic, peppers and cilantro to a food processor. Pulse until the mixture looks like veggie cream cheese.
- 4 large tortillas
- 1 cup spinach, divided
- 1 zucchini, julienne
- ½ crown broccoli, chopped
- ½ cup sun-dried tomatoes, chopped and diced (non-oil)
- One at a time, spread an even layer of the cilantro cream between 4 flour tortillas, all the way to the edge. I recommend the next step be done on a cutting board…
- Next, scatter ¼ of the spinach leaves onto each tortilla.
- Now scatter ¼ of the zucchini, broccoli and sundried tomatoes on each tortilla.
- Tightly roll up tortillas from one end to another.
- Gently squeeze the roll to compress everything together, leaving the seam-side down on the cutting board.
- Use a sharp knife and cut tortillas into 1/2-inch slices.
Note: The ends won’t be as ecstatically pleasing as the rest so just eat them. That’s what I did!
- Serve immediately.
- Place in the refrigerator for a few hours covered.
- If you want these for lunch, you can prep everything the night before and assemble in the morning. Assembly doesn’t take more than 10 minutes. You don’t even have to cut them in that case.