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NUTS AND SEEDS
Rice and Beans
A vegan food blog, a continuation of fairestfeed.blogspot.com.

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Feijoa tart with sweet orange shortcrust.
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Plum and feijoa tart. Prior to making this tart I stewed the plums with cinnamon and vanilla sugar, mainly because they were getting old, but also because I wanted something amazing on my muesli in the mornings. You can use canned plums if it’s easier. Also, if you don’t know what a feijoa is, you’re really missing out. I’m lucky to have a tree in my garden that’s currently spewing forth more fruit than we can handle. In my opinion they taste a little like root beer, but every time I say this people look at me funny. You can skip them if they’re unavailable. This will still be good. 250g non-dairy marg3/4 cup sugar 1 tsp No-Egg with 2 tbs water (or 1 tbs ground flax with 1/4 cup warm water)grated rind of an orange (or lemon)1 tsp vanilla extract2 1/2 cups plain flour2 1/2 tsp baking powder400g stewed or canned plums(4 - 5 feijoas, flesh scooped from the shells and diced)icing sugar to dust Preheat the oven to 190C and grease and flour a flan or cake tin.Mix together the marg, sugar, vanilla, zest and egg replacement until well combined. Fold in the flour and baking powder. You should end up with a tacky dough.Push 2/3 of this into the bottom of your tin and spoon over the fruit. Drop mounds of the remaining dough over the top and bake for 40 minutes. Let the tart rest for 10 minutes out of the oven before serving. Dust with icing sugar.
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Blueberry and banana almond *crumb cake*. * Or East Coast coffee cake (though why you would call it a coffee cake when it contains zero % coffee is beyond me, and frankly downright deceptive).
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Rhubarb banana bread with blueberries (sugar-free) I made this recipe for my partner who is diabetic - using agave and including some non-wheat flours keeps this loaf’s glycemic index down without sacrificing the sweet flavour. The rhubarb acts as an egg replacement and reacts superbly with the baking soda giving a good amount of lift and keeping the loaf light yet moist. To stew the rhubarb, simple place cleaned, chopped rhubarb stems in a pot with a small amount of water. Cover and let simmer, stirring regularly to break it up. It’s ready once it’s turned to mush. Prepare the rhubarb ahead of time. Any left over can be added to muffins or eaten warm with agave, custard or with muesli. Makes one loaf1/2 cup margarine1/3 cup agave nectar3 very ripe bananas, mashed1/2 cup stewed rhubarb 1 1/2 cups plain flour1/4 cup oat bran1/4 cup desiccated coconut1 tsp baking sodapinch of salthandful of fresh blueberries (or other berry or nuts)  Preheat the oven to 180C and grease your loaf pan.In a large bowl blend together the marg and agave. Next add the bananas and rhubarb. Fold in the dry ingredients and mix until just combined. Gently fold in the blueberries. Scrape the batter into your pan and back for an hour or until a skewer inserted into the middle comes out clean. Let the loaf rest for 5 minutes before turning out and cooling on a wire rack. Store in an airtight container.
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Chocolate beetroot cake. Re-using a recipe from a long long while ago. Don’t let the vegetable fool you - this cake is extremely rich and almost too sweet for my taste, but it’s so damn pretty I can’t help but make it.
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Pistachio-rose water cookies. New house, new oven, 11 new housemates to cook with. To celebrate - crispy, light, fragrant, delicate Middle-Eastern inspired cookies to share with the masses. 1 1/4 cups sugar1/2 cup canola oil3 tbs rice milk1 tbs rose water2 tsp vanilla extract1 tbs lime/lemon juice1 tsp lime/lemon zest1/4 cup cornstarch1 3/4 cups plain flour1 tsp baking powder1/2 tsp salt1/4 tsp cardamom1/2 cup shelled pistachios, chopped Preheat the oven to 180C and lightly grease 2 cookies sheets.In a large bowl, whisk the sugar, oil, rice milk, rose water, vanilla, lime/lemon juice and zest. Add the cornstarch and whisk until dissolved.Add the flour, baking powder, salt and cardamom. Mix well.*Roll the dough into balls* about 2 teaspoons in size and dip the tops into the chopped pistachios. Place the cookies onto the sheets, nut-side up, about 2 inches apart. These will spread a lot so give them plenty of room. Bake for 13 minutes: they will be very soft, but will firm up when cool. Let the cookies rest on the tray for 5 minutes before moving onto a rack to cool completely. *This was actually impossible: the dough was so runny it was all we could do not to dribble it all over the counter. Instead, we used a teaspoon to scoop up the dough, press the top of it into the chopped nuts and used another teaspoon to scrape the dough onto the tray. Hence the huge variation in size and shape :P Enjoy with a cup of hot, sweet mint tea or a strong black coffee. Recipe from Veganomicon
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Warm parsnip and orange cake with maple butter.
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Home-made olive bread with caramelised onion jam. I never make bread at home, because I usually get it for free, but I felt like being domestic today and made two loaves of this from scratch. The bread also contains rosemary, sage and parsley from my garden. The onion jam recipe made 3 small jars. It’s sweet and rich so you don’t need much, and the onions are so wonderfully tender.
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Gluten-free fig, sultana and coconut vanilla tea cake. I cheated here and just used one of the Orgran gluten-free vanilla cake packet mixes I dumpstered a while ago, adding chopped dried figs, a handful of sultanas, flaked dried coconut and a healthy spooful of dried cinnamon. The topping is sunflower seeds, pepitas and more coconut. Also, a gratuitous picture of my brand new Opinel knife.