theme

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

http://ohphilippa.tumblr.com/
10
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.
19
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.
37
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.
28
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
19
Ridiculouslly rich chocolate, cinnamon and cayanne pepper brownies. These are a rich, dense brownie made from melted chocolate rather than cocoa. I spiced them up for a dinner party recently by adding cinnamon and cayanne but you can leave them out if you prefer. Also known as saucepan brownies, because you can mix up the batter in the pan you melt the chocolate in. 150g margarine (Nuttelex)360g dark chocolate, chopped, plus an extra 1/2 cup1 cup firmly packed brown sugar1/2 cup caster sugar3 tbs ground flaxseed, mixed with 9 tbs water2 teaspoons vanilla extract1 cup plain flour, sifted2 tsp ground cinnamon (optional)2 tsp ground cayanne pepper (optional)1/2 cup rice/soy milkCocoa powder, for dusting Preheat the oven to 180C. Grease a 20cm x 30cm shallow pan and line with baking paper, leaving a 2cm overlap of paper around the edges. Over a low flame, melt the marg and the 360g of chocolate in a saucepan until smooth, stirring constantly. Remove from heat and stir in the sugars. Allow to cool for 5 minutes. Stir in the vanilla, flax mixture, flour and spices, milk, and 1/2 cup reserved chopped chocolate. Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes of until the top is firm to touch. Allow to cool in the pan, sliced into bars and dust with cocoa powder.
28
Vegan carrot cake. 3 cups plain flour2 cups sugar1 tbs baking powder1/4 tsp baking soda1 heaped tsp cinnamon1/2 tsp nutmeg2/3 cup oil1 cup grated carrot (approx. one medium carrot) approx. 2 cups liquid (juice, soy milk, rice milk, water etc) or enough to make a smooth, runny batter1 tbs apple cider vinegar 1/2 cup walnut pieces Preheat the oven to 180C and grease and line 2 9” round cake tins, or one big one. In a large bowl mix the flour, sugar, baking powder and soda, and spices together. In a smaller bowl combine the vinegar and liquid. Add the carrot, oil and the liquid to the dry ingredients and mix until just combined (a few lumps are okay). Fold in the walnuts, and scrapw batter into the prepared cake pans. Bake for 30 to 40 minutes, checking the cake after 30. Cake is done when the sides have come away from the edges of the pan, and a skewer inserted into the centre comes out clean. Let the cake rest for 15 minutes before inverting onto a wire rack. Decorate with your preffered lemony-frosting.
12
Gluten free, sugar free banana bread (from the Babycakes cookbook). With a GF housemate and a diabetic boyfriend this is pretty much perfect. Too bad bananas are over $10 a kilo… Makes one loaf (10 slices) 2 cups gluten-free plain flour (I used Orgran brand because I had some lying around, and it worked well)2 tsp baking powder2 tsp baking soda1 tsp xanthan gum1 tsp salt1 tsp cinnamon1/2 cup vegetable oil2/3 cup agave nectar (I know right! 1/3 cup brown sugar, 1/3 cup raw sugar will work in a pinch, but try rice bran syrup or another sweetener and let me know how it goes)2/3 cup rice milk1 tsp vanilla extract1 1/2 cups mashed super ripe bananas (aprox. 3 medium sized nanas) Preheat the oven to 180C and grease a loaf pan.In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt and cinnamon. Add the oil, agave (sweetener), rice milk, and vanilla. Stir until smooth, then gently fold in the bananas.Pour the batter into the loaf tin. Bake in the center of your oven for 35 minutes. Remove when a skewer inserted into the middle of the loaf comes out clean.Let the loaf stand in the tin for 20 minutes before removing onto a cooling rack.Serve warm or let cool completely. Store in an airtight container.
11
Wheat-free, sugar-free banana flapjacks from Vegan Brunch. Topped with my home-made strawberry jam (which cancels out any benefit from the sugar-freeness I suppose), eaten in bed watching Deadwood because work was cancelled. These measurements will make twice as many flapjacks as you see on the plate. 2 ripe bananas2 tablespoons oil (I used coconut)1/2 cup milk (I used rice)1/2 cup water2 tsp apple cider vinegar1 tbs maple syrup (I used dark agave instead)1 cup flour (I used spelt)2 1/4 tsp baking powder1/4 tsp salt1/4 tsp cinnamonpinch of allspice In a large bowl mash the banana with a fork. Add oil, water, milk, vinegar and maple syrup/agave. Mix well.Add the flour, baking powder, salt and spices. Mix until only a few lumps remain.Heat a frying pan or cast iron skillet over medium heat. Add a little oil and, using a 1/4 cup measuring cup, pour batter into the pan. Spread out evenly using the back of the cup. Flip the pancake over when the edges start to look dry and bubbles appear on the surface. Cook for a few more minutes and remove onto a plate. Keep them warm under a teatowel while you make the others. If you use agave, your pancakes will brown a lot quicker. They still taste good, but you can reduce browning by lowering the heat.
8
Blueberry and coconut cake. A light, fluffy cake that works best in a ring or Bundt pan. 1 cup vegetable oil3 tbs flax meal mixed into 9 tbs of water1 cup sugar2 tsp vanilla extract*2 cups self-raising flour1/2 cup dessicated coconut3/4 cup rice milka handful of fresh or frozen blueberries * For the hell of it, and because I have some lying around that I never use, I added a 1/2 tsp of coconut essence along with the vanilla for extra coconutty-ness. Preheat the oven to 180C and grease a ring or Bundt pan. Whisk the oil, flax liquid, sugar and vanilla.In a seperate bowl, combine the flour and coconut. Add a third of the flour mix to the wet ingredients and mix well. Add a 1/4 cup of rice milk and mix well.Continue alternating between flour and milk until all are incorporated, mixing well after each addition. Fold in the blueberries and scoop the batter into the cake pan.Bake for about an hour of until a skewer inserted into the cake comes out clean.Let the cake rest for 10 minutes before turning out onto a wire rack to cool completely.