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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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Folded pizza - napoli base, BBQ eggplant, roasted capsicum, sun-dried tomatoes, mushrooms, kalamata olives, capers and BIG chunks of garlic. I make pizza dough every day I’m at work, and sometimes I used what’s left over to make myself amazing lunches.
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Apple and berry teacake. I made this on Tuesday at my cake cooking job, and was so stoked about it. Loads of people came up to me to tell me how good it was. It was a fluke really because I was so rushed and don’t remember exactly what went into it.
11
Vegan calzone. I made this for my lunch the other day at the cafe I work at. I make a big batch of pizzas in the morning, and I saved the leftover dough to make this. I filled it with roasted eggplant, roasted red peppers, kalamata olives, spinach, sun-dried tomatoes, oregano, napoli sauce and salt. I rubbed the outside with olive oil and sprinkled it with salt. The crust was so good! I need to make my own pizza dough at home.
2
Moroccan date and walnut cake. Another one from work on Thursday. This is amazing, deliciously spiced and moist and wow :) 2/3 cup marg1/2 cup raw sugar4 ‘eggs’ (I used 2 tsp corn flour, 2 tsp tapioca starch mixed with 8 tbs water) 1 cup self raising flour1 tsp cinnamon1 tsp nutmeg1/2 tsp cloves 1/2 cup non-dairy milk or juice (I used oj)1/2 tsp vanilla extract 1 cup chopped dates1/2 cup chopped walnuts Preheat oven to 160C and grease a 9” cake tin.In a large bowl cream the marg and sugar until light and fluffy, and add ‘eggs’ one at a time.Sift in the flour and spices and mix well.Mix in the milk/juice and vanilla. Fold in the dates and walnuts and pour batter into the tin.Bake for about 30 to 60 minutes or until a skewer inserted into the centre comes out clean. Let cool for 5 minutes before turning out onto a wire rack.
2
Gluten-free chocolate pear cake. Made at work on Thursday, rose perfectly, moist, lovely texture, pretty damn happy! 1/2 cup non-dairy marg2/3 cup sugar1/2 cup pure icing sugar 1 1/4 cup self raising flour (for gf I used heaped 1/2 cup almond meal, 1/2 cup rice flour, heaped 1/4 cup buckwheat, with 6 tsp baking powder added)1/2 cup cocoa1 tsp baking sodapinch of salt 2 ‘eggs’ (I used 1 tsp gf corn flour and 1 tsp tapioca starch, both generous, mixed with 4 tbs water)1 cup non-dairy milk (I used orange juice)1 tsp vanilla extract1 pear, peeled, cored, quartered and thinly scored down the length of the rounded side of each quarter Preheat the oven to 180C and grease a 9” springform cake tin.In a large bowl, cream the marg and sugars until light and fluffy. Sift in flours, cocoa, baking soda and salt. Add ‘eggs’, milk and vanilla and mix well. Pour batter into the tin and place pear quarters score side up on top.Bake for about 30 to 45 minutes, and test cake for doneness before removing. Let cool for 5 minutes before removing from tin and cool on a wire rack.
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Chocolate cake I made and decorated at work last week.