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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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Vegan hotcakes with chopped almonds, fresh fruit and maple syrup. NZ$12.50 These were some of the best pancakes/hotcakes I have ever had - so light and fluffy. Cosset is a really cute, almost entirely vegan cafe, featuring lots of really decedent looking cakes and sweets, hot meals, breakfasts, home-made condiments, jams and syrups. If you’re in Auckland, I really recommend a trip out to Mt Albert. Good coffee too! Cosset1087 New North RdMt AlbertAukland, NZ 
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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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Green tea soba noodle salad with shredded cucumber, enoki mushrooms and soy/mirin/ginger tofu steak. Served with miso soup.
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Raw zucchini and enoki mushroom pasta with tomato sauce and chickpea puree. Awful photo (we ate late) for an incredible meal. Finely shredded zucchini and raw enoki lightly salted and left to sit while the sauce was being prepared - blended tomatoes, garlic, onion, green chilli, basil, oregano (all raw) with salt, pepper, balsamic vinegar, olive oil and a little sugar. The base is cooked chickpeas pureed with a little of the tomato sauce and a few silver beet leaves. Dressed with olive oil, crunchy sprouts and extra salt.
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Ayurvedic lunch. Spiced chickpeas, beetroot and carrot pakoras with mint chutney, and purple cabbage and sesame coleslaw.
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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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Vietnamese-style coleslaw. Carrot, purple and green cabbage, bean sprouts, fried tofu, coriander, mint, sesame seeds, fried shallots, in a sesame-soy dressing.