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

http://ohphilippa.tumblr.com/
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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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Biscotti. I veganised a recipe from some food magazine. These cookies are not as crunchy as store-bought biscotti, but will still go well with a cup of coffee (or three or four…). 1 1/2 cups self raising flour1/2 cup raw sugar1/2 cup mixed dried fruit1 1/2 tbs chocolate chips2 tsp ‘no-egg’ mixed with 4 tbs water (or 2 tbs ground flax seeds in 6 tbs water)1 1/2 tsp rice milk or water1/4 tsp vanilla extract1 tsp grated lemon rind Preheat the oven to 180C and line a baking tray.Mix the flour, sugar, fruit and choc chips.In a screw-top jar, mix the remaining ingredients and add this to the flour mixture, forming a soft dough. Cover and let rest for 10 minutes.Divide the dough into 2 and shape each half into 30cm logs on the tray. Bake for 25 minutes of until golden. Keeping the oven on, let the logs cool for 15 minutes before slicing into 1/2” pieces. Arrange these on the tray and bake for a further 15 minutes until slightly crisp and lightly golden.Store in an airtight container.
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My friend Noni made me a jar of gingerbread dinosaurs and castles for my birthday. They’re so chewy and soft and spicy.