No - Pigs in Blankets

 

You will need...

For the sausages

2 cups sunflower seeds,

soaked ½ onion

1 tsp garlic powder

1 tsp onion powder

3-4 portobello mushrooms (or rehydrated exotic mushrooms) Tamari

1 tbsp garam masala

2 tsp chia seeds

2 tbsp water

 

For the blankets

1 aubergine, thinly sliced

2 tbsp tamari

4 tbsp olive oil

2 apricots

3 tsp onion powder

1 garlic clove

1 tsp curry powder

Splash of water

 

Method

1) Marinate the mushrooms in tamari and set aside.

2) Soak the sunflower seeds in pure water overnight. Drain and put in the food processor with the onion, garlic powder, onion powder, garam masala, chia seeds, water, and marinated mushrooms.

3) Form into sausages and put in the fridge for at least four hours, while the chia seeds bloat.

4) To make the blanket batter, blend tamari, olive oil, apricots, onion powder, garlic, curry powder and water.

5) Rub the batter into aubergine slices and sprinkle with a dash of tamari. Marinate overnight then wrap over refrigerated sausages.

6) Dehydrate for up to 10 hours or warm through in an open oven on a very low heat. Top Tip If you don’t fancy sausages, turn them into a pâté by adding three tablespoons of olive oil to the rested and cooled mix (still allowing chia seeds to bloat) and blend to a pâté. Serve with crackers or lettuce leaves.

 

by Stephanie Jeffs. (exploreraw.com) Recipe was featured in the Winter issue of Get Fresh! Magazine 2014