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eat, drink & be vegan Publisher: Arsenal Pulp Press, Limited © 2007 by Dreena Burton ISBN: 1551522241

Reprinted with permission from the author, Dreena Burton.

Walnut, White Bean & Spinach Phyllo Rolls (p. 150)
Makes 3-4 servings -Wheat-Free Option: use spelt phyllo

These phyllo rolls have a delectable filling made with puréed cannellini (white kidney) beans, toasted walnuts, fresh spinach, and roasted red peppers. If you're new to phyllo, don't be shy! It's easier to use than you might think, and very forgiving. Serve drizzled with a slurry of balsamic vinegar and flax oil (or Balsamic-Garlic Flax Oil, from Vive le Vegan!) or with a dollop of Traditional Cranberry Sauce (page 89).

Ingredients

• 2 1/2 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. tamari
• 2 medium cloves garlic, chopped
• 1/4 tsp. sea salt
• freshly ground black pepper to taste
• 3 cups (packed) fresh spinach, roughly chopped
• 1/2 cup (packed) fresh basil leaves
• 1 tsp. fresh thyme (optional; do not use dried)
• 1/2 cup whole walnuts, toasted
• 1 can (14-0z./398 ml.) cannellini (white kidney) beans, drained and rinsed (about 1 3/4 cups)
• 1/4-1/3 cup toasted walnuts, lightly crushed or chopped
• 1/2 cup roasted red peppers (from jar), drained, patted dry, and chopped
• 15-18 sheets phyllo pastry (see note)
• 3 Tbsp. olive oil (to brush the phyllo)

Directions

In a food processor, combine lemon juice, tamari, garlic, salt, and pepper and purée. Add spinach, basil, thyme, whole walnuts, and half of beans and pulse, keeping some texture. Remove the blade from processor and stir in crushed or chopped walnuts, remaining beans, and roasted red peppers. Preheat oven to 375˚F (190˚C). Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep them moist. Lightly brush the top of 1 sheet with oil. Stack another sheet on top, and brush with oil. Top with a third sheet (but do not brush with oil). Spread 1/3-1/2 cup filling down the center of sheet, leaving 1-2 inches (2 1/2-5 cm.) space from edges. Fold edge over the filling and roll up, tucking in sides as you go. Brush tops and sides with oil and place in baking dish or sheet. Repeat process until filling is used, making 5-6 rolls (see Cook's Notes); leave a small space between each roll so they don't stick. Bake for 24-28 minutes, until golden brown.

Cook's Notes

Be aware that if rolls are over-stuffed, they may break open while baking. This of course won't ruin the rolls for eating, but will affect the presentation.

Transform this dish into an impressive appetizer, making small rolls or triangles. For the latter, brush 1 sheet with oil. Then with a sharp knife, cut 4 strips down the length of sheet. Place a small spoonful of filling at base of one strip. Then fold corner over to form a triangle and continue to fold back and forth until you reach the top. Repeat process until you have used up all the filling. Bake at 375˚F (180˚C) for 15-20 minutes, until golden. Serve with Traditional Cranberry Sauce (page 89) for a contrasting tart dip.