2-3tofu wrapper sheets.Make sure to get sheets that are pliable and soft. These are sheets made from tofu.
3-4green olives with pimento's sliced into rounds.
paprika
Instructions
Vegetables
Using a vegetable peeler or mandolin, slice long pieces of zucchini, squash and carrot. Slice them thin enough about 1/8 inch. Too thick and you will have trouble rolling them around the cheese filling.
Place all the slices in a Pyrex baking dish and salt all the strips. You may need more salt than the 2 tsp.
Let the salted vegetables sit for at least 1 hour. this will make the strips pliable, but they will be too salty.
Rinse the strips thoroughly. Then soak in plain water for 20 minutes. Rinse and continue with the recipe.
Filling
In a small bowl place the cream cheese, sour cream (or yogurt), Parmesan cheese, dill pickles, pickle juice, jalapeno's, salt, pepper and allspice. Mix well and place in the refrigerator for 30 minutes. Taste the mix and add spice if necessary.
Assembly
Take a vegetable strip, and curve it around, then fill with the cream cheese mixture.
Carefully take a few of the tofu sheets. If need be place them briefly in hot water until very soft and pliable.
Cut long strips from the tofu sheets, long enough to wrap around the vegetable packets. Wrap a piece around the packet, and tie carefully.
Place a slice of olive on top of the packet.
Sprinkle some paprika on top of the olive.
Place in the refrigerator for about 1 hour. This will firm up the rolls. Serve.
Keyword appetizers, Stuffed vegetables, Wrapped in vegetables