Beigli Pastry Rolls with Walnut or Poppy Seed Stuffing

Thanks to one of my sisters the name for 'that poppyseed cake thing' was discovered. Beigli. My father is from Hungary and so recipes such as this were made often by our grandmother, but not recorded or passed down.
This recipe was from a Hungarian tourist site.
A few minor changes were made to change it to a vegan recipe.
Butter exchanged for vegan margarine, egg exchanged with egg replacer and some milk for extra liquid. Sour cream was exchanged with my cashew sour cream. Also instead of brushing with egg I just brushed with some olive oil.
Result? Very tasty!

CASHEW CREAM RECIPE

Soak 1 cup of raw cashews in water overnight. It is important they are raw as roasting enhances the nuts flavour. We do not want to have this strong flavour.
Rinse the soaked nuts thoroughly and put them in a blender just covering with fresh water. Blend until very smooth.
If you cannot get it super smooth, run it through a fine sieve.

To make it a sour cream add a tablespoon of vinegar.

Passionfruit Star Bisuits

I've been so slack lately, but very busy, I assure you, so here is a few posts to get going again.

I got a wonderful new vegan cookbook from a friend and was so excited by it's contents. It's called "Wild Vegan" by Angela Stafford. Inside was a simple recipe for passionfruit star biscuits.
They were delicious, a simple sugar cookie but adding passionfruit pulp makes them so much more interesting. Definitely will make again. (I cannot put the recipe here as it is copyrighted).