Sticky Black Rice
Recipe / Naomi Sherman
A recent study found that the antioxidant content of black rice was about six times higher than brown or white rice. Just as importantly, it’s so pretty and crazy delicious!
Serves: 4
Rice
1 cup black rice
2 cups coconut milk Sweetener of choice, to taste
Roasted Rhubarb
1 bunch rhubarb, stalks trimmed & cut into 3–4cm batons
4 tbsp sweetener of choice
1 tsp vanilla bean paste
2 tbsp orange juice (optional)
1. Preheat oven to 180º C.
2. Place the black rice and coconut milk in a saucepan and bring to the boil.
3. Reduce heat to a bare simmer and cook, covered for 35–40 mins or until softened.
4. Sweeten to taste using preferred sweetener (I used a few drops of liquid stevia).
5. If required, add a touch of extra coconut milk to bring the rice to a lovely creamy consistency.
6. Toss the roasted rhubarb ingredients together in a bowl, then spread out in a single layer on a baking tray and bake for 10–15 mins.
7. Serve the rice with a luscious dollop of coconut yoghurt and rhubarb on top.
Vegan Tiramisu Cake
Recipe / Adam Guthrie
This vegan version of the traditional Italian dessert Tiramisu will blow your mind with its natural sweetness and coffee-chocolate flavour.
Serves: 16
Base
1 cup walnuts¾ cup soft Medjool dates (approx. 8), pitted¼ tsp instant coffee, dissolved in 1 tbsp hot water1 tsp vanilla paste1 cup rolled oats Pinch salt
