nourishing seasonal food: vegan quinoa bread and roasted seasonal vegetables

Every time I'm staying back at my parents place for a weekend, I am astounded by my mothers beautiful veggie garden.

I do what I can at my own home, but as a renter in inner Sydney with no balcony and no backyard there isn't even a compression between my mum's giant wild jungle of a veggie garden. There is something so special about creating entire dishes, and even cocktails using only the ingredients from the garden. Autumn is a brilliant season for comfort food and the perfect time to set good habits for the approaching colder months. Today's recipe (all vegetables courtesy of my mother's garden), is a simple, seasonal, nourishing recipe of easy quinoa bread and delicous roasted vegetables.

Vegan Quinoa Bread

Ingredients

3/4 Cup and 2 Tbsp Raw Quinoa

3/4 Cup and 2 Tbsp Raw Millet

4 Tbsp Psyllium Seed Husk in 1 Cup Water**

1 Tbsp Maple Syrup

3 Tbsp Coconut Oil

1/2 tsp. Baking Soda

1/2 tsp. Sea Salt

1 Tbsp. Apple Cider Vinegar

1 Cup Water

Method

1. Cover the millet and quinoa in water overnight - or for at least 8hrs. When grains feel soft and mushy, drain them and give them a good rinse.

2. Mix the psyllium with 1 cup of water, and leave to sit for 10 minutes. It should turn into a jelly consistency.

3. Combine all the ingredients, plus 1 extra cup of water, in a food processor. Be careful not to over-mix, the consistency should be sticky with some grains still visible.

4. Pop the batter into your pan of choice and bake at 160 C for 90 minutes, or until the top of the loaf is hard and springy to the touch. At the 45 minute mark you need to poke some holes into the top of the loaf to allow steam to escape.  You'll notice the bread will fall significantly after this, but that's normal.

Let the loaf cool and then serve with roasted vegetables on top.

For the vegetables

My favourite of choice are pumpkin, brussels sports, beetroot, zucchini and radish.

Cut the vegetables into small even cubes and pop in a pan, spread out evenly.

Drizzle with coconut oil and bake for the 90 minutes the bread is in the oven, they may need a bit longer according to personal preference.

Enjoy this seasonal vegetable bruschetta

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