This recipe can be made into mini logs for party pass-arounds with the cranberry sauce as a dipping sauce. Larger rolls can be sliced then drizzled with the cranberry sauce.
The pastry used is ready-rolled vegetarian puff pastry sheets - check back of packet ingredients list to ensure it is vegetarian friendly.
To dry-roast the nuts, place them on a slice tray and bake in an oven preheated to 150C for 8-10 minutes - shake the pan several times during cooking until they are aromatic and lightly toasted. Cool nuts and blend with metal blade in food processor.
I used bought cranberry sauce which I heated then add 2-3 tablespoons of balsamic vinegar to add flavour and cut the sweetness. A few tablespoons of boiling water stirred through will give the sauce a flowing consistency.
FESTIVE VEGAN PISTACHIO AND CRANBERRY LOG
1/2 cup each shortgrain brown rice and pearl barley, soaked in a litre of water for eight hours
500g medium textured tofu
3 Tbsp each tomato paste and ground linseed
1 cup mixed pistachios, almonds and cashew nuts, dry-roasted then finely chopped.
100g dried cranberries - chopped
50g dried apricots - chopped
1 1/2 tsp salt or to taste
1 tsp hing*
4 Tbsp Braggs Liquid Aminos
2 Tbsp balsamic vinegar
Freshly ground black pepper to taste
11/4 cup rolled oats
1 cup fresh herbs: mostly parsley, with a little oregano, marjoram, thyme, rosemary and sage, chopped
2 tsp finely grated lemon zest
1/3 cup flour
1 tsp baking powder
Three or four sheets frozen ready- rolled vegetarian puff pastry
Strain the rice and pearl barley, then rinse under running cold water. Put in a pot and cover with boiling water 1cm above the rice and barley. Bring to boil, cover with lid then turn heat to lowest setting to simmer for about 20 minutes or until all the water has been absorbed. Test the grains by squeezing between finger and thumb to see if cooked; if still hard add a few tablespoons of boiling water then return to cook five more minutes, covered.
In a large bowl place cooked hot rice and barley then add the tofu, tomato paste and ground linseed and use a potato masher to break up the tofu. Place the rest of the ingredients into the bowl and mix.
Lay frozen pastry sheets in a single layer to defrost.
Dust bench with flour. Divide filling into portions then roll the flour into logs to fit the pastry.
Brush cold water over the upper surface of the pastry then lay the log of filling on to it. Wrap pastry firmly, then use a knife to score the top of the logs. Place on a greased tray. Repeat to use up the remainder of filling and pastry.
Bake in a preheated 180C oven for 10 minutes for smaller logs and 20 minutes or longer for larger logs.
*Hing is also known as asafoetida and is a substitute for onion and garlic. It can be purchased from Indian food stores, Bin Inn stores and Piko Wholefoods.