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

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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.
9
Plum Ketchup A tangy, tart and mildly spiced alternative to tomato sauce. This recipe is from Jams and Chutneys by Thane Prince. I halved the quantities and it worked fine. 2kg plums175g pitted dates, chopped115g raisins1 large onion, chopped4 large garlic cloves, chopped60g fresh ginger, grated1 tbs coriander seeds, ground1 tsp allspicepinch of cayenne pepper1 litre malt/white/apple cider vinegar1 tbs ground turmeric1 tsp ground nutmeg300g brown sugar60g salt or to taste Stone the plums and place in a large preserving pan with the dates, raisins, onion, garlic, ginger, coriander, allspice, cayenne and 500ml of the vinegar. Bring the mix to the boil and allow to simmer for 30-40 min until the fruit is very,very soft. Allow to cool before forcing through a sieve. Clean the pan. Return the mix to the clean pan and add the remaining vinegar, turmeric, nutmeg, sugar and salt. Bring to the boil again and, stirring frequently, simmer for 30-40 min until the sauce is reduced to a thick pouring consistency. Allow the ketchup to cool and pour into hot sterilised* jars or bottles with vinegar-proof lids. Seal, and store in a dark place for a month before using. *To sterilise jars, I wash them in hot soapy water, rinse them clean and, without touching the lips or insides, let them dry in a very low oven.