With our next Full Moon Farm Gate happening this Saturday night, I thought we could put two frogs on a rock by letting you know what morsels might be on offer, as well as you give you a chance to bake these delectable little guys at home after you fall in love with them, nibbling away, perched on a straw bale in the moonlight. I’d love to say that’s the only way you should ever eat these, but that would just be silly. They’re way too good for a once a month kind of dish. Over to my gorgeous buddy and fellow blogger, The Natural Foodie, aka Kirsty…
Growing up, I very quickly came to the realisation that sausage rolls go hand in hand with a party. I was never much of a fan of traditional party food, so I don’t really feel as though I’m missing anything by sticking to a whole food plant based diet. The sausage rolls however, were my one party food weakness, and my seven year old self’s guiltless pleasure.
Since I like to imagine the Full Moon Farm Gate as one big celebration, it seems only logical that my contribution would be not-sausage rolls. This is the kind of party food I wish I’d had access to at parties as a kid. In fact, the Full Moon Farm Gate is the kind of party I wish I went to as a kid, too.
Despite their much healthier outfit, I still think of these not-sausage rolls as a treat (it is pastry after-all). They just so happen to be much better for everyone involved, or not involved, if you happen to be a pig or cow.
If the lack of sausage in this recipe isn’t enough for you, we’re going one step further and making these gluten free as well. So if you happen to be that way inclined and are wondering what you can snack on come Saturday afternoon, please pop by our trestle. We’ll be the ones behind the pie warmer, keeping ourselves, and the not-sausage rolls, warm. There’ll be homemade tomato sauce and paper bags at the ready, too.
If you don’t have the time, store bought puff pastry is okay and usually doesn’t contain dairy or eggs (check the ingredients to be sure though). Health food stores usually have organic and gluten free options as well. However, if you’ve got the time and patience, it is possible to make your own gluten free rough puff pastry. There are several recipes floating around the net, like this one. Just be prepared to spend the better part of your day rolling, resting and rolling again, if you head down this road.
To make the cashew cheese:
1 cup organic cashews (soaked overnight, drained)
juice of one organic lemon
1 tbsp savoury yeast flakes
1/4 cup rain water
1/2 tsp murray river salt flakes
cracked black pepper
1 cup brown rice flakes
1 cup warm water
1 tbsp flax meal
3 tbsp rainwater
1 organic brown onion
1 cup organic almonds
2 organic garlic cloves, peeled
handful of chopped organic parsley
5 organic oregano leaves
1 tbsp organic tamari
1/4 cup psyllium husks
1 tbsp extra virgin olive oil
1 tsp savoury yeast flakes
murray river salt flakes
organic sesame seeds
extra oil for brushing
Add the cashew cheese ingredients to a high speed blender or food processor and blitz until smooth. Scrape the cashew cheese mix out and set aside.
In a separate bowl soak the rice flakes in the warm water. In another small bowl, stir together the flax meal and water. Set both aside.
Add the almonds, onion and garlic to the food processor and blitz into rough chunks. Add the remaining ingredients to the food processor, including the cashew cheese and flax meal mixture. Drain the rice flakes of excess water and add to the food processor. Blitz the mixture until smooth and sticky.
Roll the mixture into “sausages” and wrap with pastry. Brush the edges of the pastry with oil and press the edges together. Cut the rolls into desired length, prick them with a fork and sprinkle with sesame seeds.
Bake in a 220 degree celsius oven for about 15 minutes, or until golden brown and flaky.