Peace Love And Many Blessings This New Years….
Wow here we are again, the end of another year……it went so fast, Im not sure I have hit all my goals from last year and here I am setting new ones. Peace Love And Many Blessings This New Years…. May 2018 be your best year ever! Create the best version of you…..
“No person, no place, and no thing has any power over us, for ‘we’ are the only thinkers in our mind. When we create peace and harmony and balance in our minds, we will find it in our lives.”
~Louise L. Hay
Vegan Sausage Loaf, Wellington
splash of olive oil
1 large purple onion (finely chopped)
1 Tablespoon fresh rosemary chopped
1 tablespoon fresh thyme, chopped
sprinkle of salt
sprinkle of pepper
1 cup of white wine
1/2 tablespoon brown sugar
4 cloves garlic, chopped
2 cups chestnuts
2 cups pecans
2 slices seeded bread
1/2 cup vegetable stock
for the wellington case;
2 blocks short cut pastry
1/2 cup almond or soy milk
1- Cook the red onion in a pan with the olive oil and fry until translucent.
2- Add the rosemary, thyme, salt and pepper and garlic and cook them together until they start sticking.
3- Add a cup of wine and cook off the alcohol
4- Add the brown sugar, and mix it around till it caramelizes, pour the mixture in a large mixing bowl.
5- Put the chestnuts, pecans and bread in a food processor and whiz them up into breadcrumbs.
6- Add the crumbled mixture into the glass bowl with the onions and slowly pour in the vegetable stock.
7- Stir the mixture around with a spoon until it clumps up and becomes moldable.
8- Place the mixture onto a sheet of short cut pastry, laid out on a baking tray. Use parchment paper, sprayed with olive oil before placing the pastry dough.
9- Mould the mixture, shaping into a loaf the length of the dough.
10- Carefully lay the second sheet of pastry dough on the mixture and continue shaping with your hands
11- Push the pastry down with your fingers.
12- Cut off the edges of the pastry with a pizza cutter or a sharp knife. Use this dough to add shapes to the top of the loaf.
13- Seal the edges with a fork , make it look decorative.
14- decorate your loaf with shapes from the extra dough and poke air holes around the loaf.
15- Bake at 350F for 40 minutes, but check after 30 minutes, if it looks ready take it out of the oven.
16- Use a bread knife to carve the Wellington into slices and serve with salad and cranberry sauce.