Posts Tagged With: ginger

Ginger-Apple Smoothie

I made this tasty smoothie a while back. I haven’t posted a recipe in a while, so I’m going to share it, even though some people claim it’s Too Cold for Smoothies. (They are wrong, by the way. It is NEVER too cold for smoothies.)

smoothie

In a blender, combine:
1 T flaxseed
1 apple (i used 2 tiny ones)
1/2 c vanilla soy milk
1 c frozen strawberries
1 c orange juice
1 tsp fresh grated ginger

And then slurp it down with delight.

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Categories: beverages, breakfast, gluten-free, nut-free, oil-free, recipes, vegan | Tags: , , , , , , | 1 Comment

Well, hello, Fall.

It’s been pretty cold around here lately. 26 in the morning. Still, I’ve always preferred cold. I’d prefer to cuddle up in blankets and turn up the heater any day over melting in rivers of sweat when it’s summertime.

I’m planning to make a potpie as my contribution to Thanksgiving dinner, so since I needed to cook up garbanzos for that anyway, I was thinking of making Isa’s cabbage soup. But I don’t have any cabbage. Then I saw a thing of red beans sitting out and thought, I WILL MAKE UP A SOUP RECIPE TODAY. I had a bunch of soup-appropriate odds and ends in my fridge, so I pulled all of them out.

Then I cast them into a pot, and there came out this soup.

soup

Start by sauteing the following in a little oil for a few minutes:
2c chopped onion
1 3/4 c chopped celery
4 cloves garlic
1T ginger, grated

Turn off heat and stir in:
3 carrots, cut however you want – I did coins
1.5 c cooked brown rice
2 c red beans
4 c garbanzo beans
8-10 c water (I did 10 but would do 8 next time, because I’m not a huge fan of broth)
2T mock chicken seasoning of choice

Bring to a boil and simmer until carrots reach desired tenderness (or lack thereof, if you’re a cooked carrot-phobe.)

Before serving, add:
1c chopped cilantro
Salt as needed

And then dig in.

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Categories: gluten-free, lunch, nut-free, recipes, soup, soy-free, vegan, vegetables | Tags: , , , , , , , , , | 2 Comments

Vegan Month of Food, Day 10: Brown Sugar and Apple Butter Sandwich Cookies

These are based on a cookie I made a lot growing up. I healthied it up and made it vegan, and I’m really liking the gentle, wholesome flavour this incarnation has. I used homemade apple butter in which I had put no added sugar, so they will be sweeter if you use storebought or sweetened apple butter.

_MG_2179

This recipe will make about 18-20 cookies depending on size of cutter. I got 19.

Ingredients:

1/2 c shortening
1/2 c butter
2 c whole wheat flour
1 c white flour
1 c brown sugar
1 Ener-G Egg
2 T soy or other non-dairy milk
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp ground nutmeg

In a mixing bowl beat shortening and butter on low speed until softened.

Add half the flour. Add brown sugar, egg, milk, vanilla, soda, ginger, salt, and nutmeg to butter mixture. Beat until combined. Add the rest of the flour.

Cover bowl and place in fridge to chill until hard. (I left mine overnight.)

Roll out dough on floured board to 1/8″ thick. Cut out whole cookies and then in half of them cut out a shape from the center for the filling to show through.

Place on ungreased cookie sheet. Bake in 375 oven, about 8 minutes for the window ones and 10 for the whole ones. (This will vary, of course, depending on the size of your cutters!) until light brown and firm around the edge.

Cool on cookie sheet for a minute or two before transferring to wire rack.

To assemble:

Spread apple butter on the wrong side of a whole cookie. I used around a tablespoon. Lay the window cookie right side up on top. If desired, drizzle with the glaze below.

Glaze (optional):
3 T vegan margarine
1/3 c packed brown sugar
2/3 c powdered sugar
1-2 T non-dairy milk

Melt butter in a saucepan on the stovetop over medium-low heat. Stir in brown sugar and bring to a boil.

Remove from heat, stir in powdered sugar, and add milk.

Use a spoon to drizzle in zigzags over the tops of the cookies.

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Categories: challenges, cookies, dessert, nut-free, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , | 10 Comments

Chocolate-Ginger Muffins

I really need a flour sifter.

I keep looking, but the antique stores charge too much for something that’s used, and the thrift stores haven’t turned up one for me yet. And I’m too cheap to go buy a new one. Maybe that’s lame, but there it is.

Anyway, so I use a fork in the meantime to smush up my dry ingredients if I have dry lumpy stuff like brown sugar, cocoa powder, and baking soda in.

Speaking of recipes with dry lumpy stuff, here’s a recipe. For THESE.

Chocolate Ginger Muffins

Ever since my secret sister at church gave me some dark chocolate-covered ginger from Trader Joe’s a while back, I’ve become a little obsessed with the combination. At first I was like, “Uh… chocolate? Ginger? How does that even go together?”

But it DOES. It’s actually really amazing. So I’m on a quest to ginger-ify various chocolatey things.

I found this basic vegan chocolate muffin recipe and adapted it a bit for my purposes. Here’s my version.

Chocolate Ginger Muffins

Mix together dry ingredients in a bowl:
1 c whole wheat flour
1/2 c white flour
1/2 c cocoa powder (just regular – I used half carob in the pictured batch because my cocoa stash was very depleted)
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ginger powder
1/2 cup brown sugar (I used a little under 1/2 cup)
1/4 c minced candied ginger (optional)

(If you have a flour sifter, that’s awesome. If not, use a fork.)

Add in the following:
1 1/2 cup natural unsweetened applesauce
1/2 cup canola oil
1 tablespoon vanilla

Stir just until combined. Spoon into 12 regular prepared muffin cups or 24 mini ones. Bake at 325 for 20-25 minutes until a toothpick comes out clean.

And then eat them.

Update since I originally wrote this post: I NOW HAVE A FLOUR SIFTER.

Categories: breakfast, dessert, nut-free, recipes, snacks, soy-free, vegan | Tags: , , , , | 3 Comments

Cow-Free Pepper Steak

Cow-Free Pepper Steak!!

So, this was so tasty that the only photo I got of it was a quick iPod picture rather than an actually good-quality shot, because I could not wait to dig into it long enough to let my flash boot up.

1 lb. gluten steaks
¼ cup soy sauce
1 garlic clove
1 ½ tsp. grated fresh ginger OR ½ tsp. ground ginger
¼ cup veggie or other oil
1 cup green onion, thinly sliced OR regular onion, minced
1 cup bell peppers cut into 1″ squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 cup water
2 tomatoes (cut into wedges)

First, use a nice sharp knife to cut the gluten steaks into thin strips, 1/4 – 1/8″ thick.

Combine soy sauce, garlic, ginger, and oil in a large frying pan or wok. Add gluten and toss; let it sit in the pan while preparing veggies.

After you get done slicing and dicing the vegetables, add them to the gluten in the pan and toss over medium heat until vegetables are tender crisp.

Mix cornstarch with water. Add to pan; stir and cook until thickened.

Finally, add tomatoes and heat through. Serve over noodles or brown rice.

Categories: entrees, lunch, nut-free, recipes, vegan | Tags: , , , , , , , , , , | Leave a comment

Stir fry

The nice thing about stir fry is that you can really use just about any produce, saute it in oil and soy sauce, plop it on rice, and call it good.

Here’s a picture of one I did some time ago:

Another stir fryIt’s been a long time, but it looks like I used a lot of steamed veggies in this one (broccoli, cauliflower, butternut squash, carrots, red onions, and seasonings).

Changing up the way you prepare the veggies for cooking can add interest. Instead of always slicing carrots, for instance, maybe slice them on the bias sometimes, grate them, or julienne them.

If you’re using a lot of chunky veggies like in the picture above, you’ll want to saute your onions and then add a little water and steam the veggies before adding things like cabbage or other quick-cooking types of produce.

Today I did this (well, today by the time you read this will have been weeks ago):

I sauteed 1 onion, chopped, until it started to turn golden brown.

I added 2 thinly sliced carrots, 1/2 cup frozen lima beans, and approximately 1.5 cups of julienned cabbage, and 3 slices of frozen tofu that I cut into smaller slices. (Freezing tofu gives it a kind of spongy texture ideal for soaking up marinades!)

I crushed in 2 cloves of garlic.

I stirred in a drizzle of soy sauce, 2 spoonsful of peanut butter, some ginger and cumin, and a dash of cayenne.

And this was the result:

Stir fry

It was Most Delicious.

Categories: entrees, lunch, recipes, vegan | Tags: , , , , , , , , , , , | Leave a comment

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