{"id":17918,"date":"2021-08-30T09:00:57","date_gmt":"2021-08-30T13:00:57","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=17918"},"modified":"2021-08-12T12:32:38","modified_gmt":"2021-08-12T16:32:38","slug":"cheesy-spinach-pesto-rolls","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/08\/30\/cheesy-spinach-pesto-rolls\/","title":{"rendered":"\u201cCheesy\u201d Spinach Pesto Rolls"},"content":{"rendered":"\n
\"\"
Cheesy Spinach Pesto Rolls photo by Callie Showalter<\/figcaption><\/figure>\n\n\n\n

By <\/strong>Callie Showalter, VRG Intern<\/strong><\/p>\n\n\n\n

Makes 10 rolls <\/p>\n\n\n\n

Ingredients:<\/p>\n\n\n\n

For the dough:<\/strong><\/p>\n\n\n\n

2\u00bc teaspoons instant yeast <\/p>\n\n\n\n

1 Tablespoon organic cane sugar<\/p>\n\n\n\n

1\u00bd cups lukewarm water <\/p>\n\n\n\n

3\u00bd cups flour <\/p>\n\n\n\n

2 teaspoons salt<\/p>\n\n\n\n

For the creamy\n\u201ccheese\u201d sauce:<\/strong><\/p>\n\n\n\n

\u00be cup raw cashews, soaked overnight<\/p>\n\n\n\n

3 Tablespoons nutritional yeast<\/p>\n\n\n\n

1\/2 lemon, juiced<\/p>\n\n\n\n

1 teaspoon dried garlic powder or 2 garlic cloves,\nminced <\/p>\n\n\n\n

1 teaspoon salt<\/p>\n\n\n\n

\u00bc cup water or unflavored plant milk <\/p>\n\n\n\n

For the\nspinach-pesto mixture:<\/strong><\/p>\n\n\n\n

2 cups fresh basil, chopped<\/p>\n\n\n\n

1 cup baby spinach, chopped<\/p>\n\n\n\n

1\/3 cup pine nuts <\/p>\n\n\n\n

2 large garlic cloves, minced<\/p>\n\n\n\n

\u00bc cup olive oil<\/p>\n\n\n\n

\u00bc cup nutritional yeast (may sub shredded vegan\nparmesan)  <\/p>\n\n\n\n

1 teaspoon salt<\/p>\n\n\n\n

\u00bd lemon, juiced <\/p>\n\n\n\n

To assemble:<\/p>\n\n\n\n

Start by whisking the yeast and sugar into the warm\nwater, and let sit until you see bubbling (this tells you the yeast is\nactivated). Whisk together the flour and salt in a large bowl, and then pour in\nthe water mixture. Use clean hands to mix the ingredients and form a ball. Add\nflour as needed so that it is not sticky. <\/p>\n\n\n\n

     Oil a bowl and\nplace the dough in to proof, and then cover the bowl with a towel. Place in a\nwarm area until the dough has doubled in size, about an hour. <\/p>\n\n\n\n

     While your\ndough proofs, add your cheese sauce ingredients into a blender or food\nprocessor. Blend until smooth, and set aside. In the same blender\/food\nprocessor, add all your pesto ingredients and pulse until well combined. Set\npesto aside. <\/p>\n\n\n\n

     Preheat oven\nto 375 degrees Fahrenheit. On a clean, floured surface, roll the dough into a\nrectangle about \u00bd-inch thick. It will be about 20 inches long and 14 inches\nwide. Spread the \u2018cheese\u2019 sauce, followed by the pesto, evenly across the\ndough, leaving a \u00bc-inch perimeter of dough without sauce. Roll the\ndough\u2014starting from the long side\u2014 into a log, and cut into about ten 2-inch\npieces. <\/p>\n\n\n\n

     Arrange rolls\nin an oiled 8- x 8-inch glass baking dish, and bake in the oven for 30-33\nminutes. <\/p>\n\n\n\n

Optional: After they are cooked, brush rolls with vegan butter and top with more vegan Parmesan or nutritional yeast.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

By Callie Showalter, VRG Intern Makes 10 rolls  Ingredients: For the dough: 2\u00bc teaspoons instant yeast  1 Tablespoon organic cane sugar 1\u00bd cups lukewarm water  3\u00bd cups flour  2 teaspoons salt For the creamy \u201ccheese\u201d sauce: \u00be cup raw cashews, soaked overnight 3 Tablespoons nutritional yeast 1\/2 lemon, juiced 1 teaspoon dried garlic powder or […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17918","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=17918"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17918\/revisions"}],"predecessor-version":[{"id":17920,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17918\/revisions\/17920"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=17918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=17918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=17918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}