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Thursday, 11 December 2014
Avocado hummus, Veg sausage rolls, White chocolate and ginger cookies
So today I have a few recipes that are perfect for the festive time of year: avocado hummus dip for that quick bite before gift shopping, sausage rolls for carols and white chocolate and ginger cookies to share with colleagues.
Clare recently posted a vegetarian sausage roll recipe that is quite similar to my favourite sausage rolls but without the nuts and with simpler seasoning. I have had a quest to find some good nut free sausage rolls. So I had to try.
Leah's sausage rolls) would make it more to my liking.
Chewy Cinnamon White Chocolate Chip Coconut Cookies that I found Eats Well with Others (I found it on Joanne's 20 must-have holiday cookies list that I recommend for baking inspiration.) I had a surplus of white chocolate melts after making an owl cake. I made it in the spirit of the cookies rather than following the recipe. That means I just put in the leftover glace ginger and marshmallows and a few cranberries for festive cheer. I also added some molasses and spices for a slightly gingerbread flavour.
These cookies (or bikkies as we might call them) were fantastic and soft on the day of making, and fragile by evening. Possibly as a result of me veganising the recipe (except for the white chocolate chips but they would also work with dark chocolate chips - after all what doesn't!) and possibly they needed another minute or two in the oven. Whether fresh or fragile, they were delicious and very addictive. Lovely festive food to share.
Healthy Vegan Fridays #26 hosted by Kimmy of Rock My Vegan Socks and Robin of Vegan Dollhouse. I am sending the sausage rolls to Vanesther at Bangers & Mash (and Lou at Eat Your Veg) for Family Foodies with this month's theme of Festive Food. And lastely I am sending the cookies to Kat of the Baking Explorer (and Stu of Cakeyboi) for Treat Petite with the theme of Christmas.
Previously on Green Gourmet Giraffe:
One year ago: Gingerbread village and other gingerbread
Two years ago: Peebles, Snow and the Prince of India
Three years ago: CC Chesapeake tempeh cakes for carols
Four years ago: Buns, soup and crunchie in yaz's kitchen
Five years ago: Christening Cake
Six years ago: Festive Shortbread
Seven years ago: SHF #38 Christmas Pudding
Adapted from Taste.com
Makes about 1 1/2 cups
400g tin chickpeas, rinsed and drained
1 tbsp olive oil
1 clove garlic
1 tbsp tahini
1/2 tsp smoked paprika
juice of 1/2 lemon
1 tbsp hot sauce (I used Franks)
1/4 tsp salt
Blend in food processor or blender until smooth. Taste and adjust seasonings.
Sausage rolls with cottage cheese, oat and carrot
Adapted from The Life of Clare
Makes about 30-36 small sausage rolls
1 cup rolled oats
1 tbsp soy sauce (2)
1 onion finely diced
250g cottage cheese
1 small carrot, finely grated
3 sheets of puff pastry
milk for glazing
sesame seeds for sprinkling
Preheat oven to 220 C and line a couple of oven trays with baking paper.
Mix rice with carrots, cheese and tomato paste. Add seasonings to taste.
Lay out a sheet of (defrosted) pastry and cut in half lengthwise. Spoon filling along the middle of the length of each piece of pastry. Brush long edge with a little milk and roll pastry around filling so there is a slight overlap. Move onto a prepared tray. Make deep slashes with a sharp knife to designate 6 pieces. Glaze with milk. Sprinkle with sesame seeds. Repeat with remaining pastry until you have used up all the filling.
Bake for 40 minutes at 200 C and 10 minutes at 200 C or until golden brown. (I usually bake sausage rolls in at last 2 batches as I don't have enough trays to bake them all at once.) Can refridgerate or freeze and reheat in oven.
White chocolate chip and ginger cookies
Adapted from Eats Well With Others
Makes 3 dozen
4 tsp ground linseeds (flaxseed)
3 tbsp water
165g margarine or butter
1/2 cup coconut sugar (or brown sugar)
1/4 cup sugar
1 tbsp molasses
1 cups white self raising flour
1/3 cup wholemeal flour
1/4 tsp bicarbonate soda (baking soda)
1/2 tsp mixed spice (pumpkin spice)
1/2 tsp salt
200g white chocolate chips
2/3 cup dried cranberries
1/3 cup dessicated coconut
1/3 cup glace ginger
1/4 cup marshmallows
Preheat oven to 190 C (375 F). Line baking trays with baking paper. Soak ground linseeds in water.
Cream margarine and sugars Stir in molasses, then flours, bicarbonate soda, mixed spice and salt. Gently mix in remaining ingredients.
Drop heaped tablespoons on the prepared trays with 1.5 inches between. Bake for 8 to 10 minutes until edges start to brown.. Cool on tray or baking paper (I need to reuse the baking trays for more batches so I gave the cookies a few minutes to cool and then transfer the piece of baking paper with cookies on it onto a wire rack to cool.) Best eaten on the day of baking. Keeps in an airtight container for about 3 days.
On the stereo:
Christmas in the heart: Bob Dylan