My Australian friend, Sarah (aka PinkinOz), and her family are very important in my life. Even though we have not known each other a lifetime, they are all three family to me and my husband. Sarah and I met each other for about ten years ago while working for the same company in Japan. Besides my husband, she is one of the few people that can remind me that the world really isn’t a bad place and there are kind people still left on it. She makes me laugh, even when we aren’t talking about anything in particular. We talk just about every morning through facebook, email and/or skype. There are millions of miles between us but we still manage to keep a great relationship – that’s when you know you have a truly deep friendship with a person. Occasionally I get to talk to her parents, but generally they fall asleep before I can get my lazy tosh out of bed.
Thanks to my Australian family, I have learned so much about a part of the world I would never have been taught without them. One day I dream about visiting them and possibly moving there permanently. Unfortunately it is hard to find jobs that will take the hubster and I over there to live. So for now, I we send care packages back and forth full of authentic goodies. Through this friendship, I have learned about Dinkum food (Real Aussie Food). Australians do not eat much vegan food so I have to veganize most of it but that’s part of the fun of it. I love the challenge of veganizing everything! Sometimes you find another vegan that has already done the work for you. When I found BrisVegan, I about flipped out in excitement! She has a recipe that I have used a lot and love every time. She lives in Brisbane, Australia so I have to believe that these taste a lot like the meat variety. So inspiring! I hope you all can try this at your house, you are going to love it!Here’s the American “translation”: 2 (15oz) cans of baked beans, 1 drained and one with liquid 2 tablespoons tomato paste 1 1/2 cups oats 1 cup Weetbix crumbs (I get mine from Sarah or Trader Joe’s sells it. You can use unsweetened corn flakes too.) 1/4 cup reduce sodium soy sauce 1 tablespoon vegan Worcestershire sauce 1 teaspoon each paprika, salt and pepper 1 pkg phyllo dough (can’t seem to find vegan puff pastry yet. Grrr) 1. Heat oven to 400F. 2. Process everything but the dough in the food processor until the mixture is almost smooth. 3. Cut each sheet of dough into 4 squares. 4. Put 1/16th of the bean mixture in a line in the middle of each square of pastry. 5. Roll each sausage roll into a tube shape and seal edges of pastry, using a little water if necessary. 6. Bake until golden and pastry is puffed (20-25 minutes). Eat these pastries right away or you can freeze them for a fast dinner.