I always had the impression that Popeye was a vegan. I mean besides being a spinach junkie Popeye's motto is "I yam what I yam". Popeye even owned a restaurant called "Spinach Heaven". Popeye once made a documentary called "Spinach vs. Hamburger", which is considered the Food Inc. of the 30's. I just found out that Popeye's "Spinach Heaven" served Spanish spinach omelets, so apparently Popeye is a vegetarian not a vegan. His archenemy Bluto passed away a number of years ago, (clogged artery), bloated and sad and alone, still pining for Olive Oyle. I'd rather not analyze Olive Oyle's eating habits in this post. Suffice it to say she has remained a size zero-zero throughout her life.
Don't be Wimpy, give these Pin Wheels a whirl.
1/2 of a 17.3 oz. package of Pepperidge Farm (Fahm) Puff Pastry Sheet (hooray they're vegan)
2 T of Earth Balance melted or 2 T of Olive Oyl (ha ha)
3/4 C Daiya shredded mozzarella or cheddar
1/8th C of nutritional yeast (nooch)
1-2 T of Tofutti "cream" cheese
1 clove garlic smashed and minced
1 chopped green onion
1 T non-wine Dijon or regular Dijon if you want
10 0z. chopped spinach thawed with as much water squeezed out as humanly possible
Preheat oven 400 degrees. If using Earth Balance go ahead melt it and set aside. If using olive oil pour it in to a ramekin. Line a baking sheet with parchment paper.
Stir Daiya, nooch, tofutti, mustard and garlic in medium bowl.
Flour flat surface. Unfold pastry sheet on to aforementioned surface. Brush pastry sheet with chosen oil. Top with Daiya mix, and then some spinach. Starting with the short end roll up pastry like a jelly roll. Cut into 12 pieces. Place cut side down on baking sheet. Brush with melted EB or olive oil. Bake 17-20 minutes. Remove from pan and cool on rack.
A personal note. My late aunt's name was Olive. She was a kick with a great sense of humor. Sometimes I'd call her Aunt Pickles. We all miss you Aunt Olive. (This post is dedicated to her memory) xoxo