Tuesday, April 17, 2012

tasty tuesday




As a younger person, I always felt that veggie sausage rolls were too 'veggie' - read - I don't like peas & they always contained peas.

So recently, when Nic and I developed (read: amalgamated several different recipes into one) a veggie sausage roll that was tasty AND had a smooth, dare I say 'almost-meat-like' texture (though not really), we were stoked. These make a great meal for lunches - we often have ours as leftovers, microwaved, even though microwaving kind of makes them soggy, they're still good.

Allow about 20 mins prep, 45 mins cooking.

Please let me know if you make any of our recipes, and how they turn out for you, if you add or change anything. I'd love to know. :) Similarly, if you have any suggestions as to how I can improve the recipe write-up, do let me know.

Not too many pictures on this one because I was tired, and then I was selling a camera while Nic was making them. Most of the first part is just putting stuff in a food processor anyway. You can figure that out without pictures, right?


Not-Sausage Rolls.
First, collect your ingredients.
Chop up the veggies.

Yep. Not the most attractive photo but that's a whole lot of processed veggies & bread for you.

Put the veggies in the food blender (hope you have one) and whiz until they're very small chunks, but not a paste or puree. You should be able to see liquid build up. 
Squeeze the liquid out. 
Put the mix in a bowl, and rinse out the food processor. 
Put the bread slices (torn up) into the processor and make into breadcrumbs.
Add the bread, eggs, cheese, curry and herbs to the mix and stir through well.


 Cut your pastry in half down the middle, and spoon the mix into the middle of one of the halves. 
Fold the inside edge to the middle of the mix, then the outside edge over the top, pressing down gently so they stick.


Putting the 'seam' face down, load your rolls onto a baking tray. We used to use foil but it always stuck to the bottom. Hopefully baking paper will work better. 
Brush the top with soy milk, and sprinkle with sesame seeds. 
Place in the oven for approx 45 minutes, until puffed-up and golden brown. Serve with sauce, or, if you feel like being especially fancy, with some kind of homemade relish. 


Not-sausage rolls


Ingredients

  • 3 slices of reduced fat puff pastry
  • 3 free-range eggs
  • 2-3 large slices of wholemeal/rye/healthy bread (more/less according to liquid value of the mix)
  • 1/2 a red capsicum
  • 3 small-medium carrots
  •  3 cup mushrooms
  • 1 small zucchini
  • 3 spring-onions (or regular onion, whatever you prefer)
  • Corn if desired (we would but we always forget)
  • Peas if desired (yuck). 
  • 1 level teaspoon mild curry powder
  • 1 handful of basil (preferably fresh, chopped)
  • 1/4 block of fetta OR cup of shredded tasty cheese
  • Sesame seeds
  • Soy milk (to brush on)
  • 1 handful oregano (preferably fresh, chopped)


Method

  • Chop up the veggies into manageable pieces.
  • Put them in the food blender and whiz until they're very small chunks, but not a paste or puree. You should be able to see liquid build up.
  • Squeeze the liquid out. 
  • Put the mix in a bowl, and rinse out the food processor. 
  • Put the bread slices (torn up) into the processor and make into breadcrumbs.
  • Add the bread, eggs, cheese, curry powder and herbs to the mix and stir through well. Add any salt or pepper.
  • Cut your pastry in half down the middle, and spoon the mix into the middle of one of the halves. 
  • Fold the inside edge to the middle of the mix, then the outside edge over the top, pressing down gently so they stick.
  • Putting the 'seam' face down, load your rolls onto a baking tray. 
  • Brush the top with soy milk, and sprinkle with sesame seeds. 
  • Place in the oven for approx 45 minutes, until puffed-up and golden brown. Serve with sauce, or homemade relish. 



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