Friday, November 27, 2015
Vegan Ginger Cookies
4 tablespoons coarse sugar (for topping)
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 tablespoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground Cloves (I left out)
1/2 cup canola oil
1/4 cup molasses
1/4 cup soymilk (I used almond milk)
1 cup sugar (I used a bit less)
1 teaspoon vanilla
In a large bowl, combine wet ingredients, including sugar and whisk or beat on medium until blended.
Stir in the pre-sifted dry ingredients and mix until well combined.
The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking
The thinner the cookie the crisper it will be – a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.
Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.
Tuesday, November 10, 2015
This is a pretty mild dish so if you like more of a spicy version, just add some red pepper flakes or hot sauce. I made my life easier by using canned roasted red peppers and probably doubled the spinach.
I attached the original recipe: http://www.tartes-and-recreation.com/blog/roasted-red-pepper-chickpea-and-spinach-curry/ but just realized that I didn't bake the sauce, I just cooked it on the stove top, next time I'll try it the original way.
• 14 ounces red bell peppers (about 3 large)
• 3 tablespoon olive oil
• 1 red onion, diced
• 3 cloves of garlic, diced
• 1 pinch of sea salt and pepper
• About 1 1/3 cup coconut milk
• 4 tablespoons nutritional yeast
• 2 1/2 tablespoons cornstarch
• 1 pinch of smoked paprika
• 1 1/4 cup chickpeas
• 1 cup spinach
• 3/4 cup cherry tomatoes
1 Bake the red bell peppers at 428°F for about 30 minutes until charred. Remove skin, seeds and stems, then set aside.
2 While the red bell pepper is roasting, heat up a pan and sauté the onion and garlic in the olive oil until golden brown and season generously with salt and pepper, then set aside.
3 In a blender mix peppers, onion and garlic, coconut milk, nutritional yeast, cornstarch and smoked paprika until well combined. If needed season some more with salt and pepper.
4 Transfer to a skillet, add chickpeas, spinach and halved tomatoes and bake in the oven at 392°F for about 30 minutes. Serve with rice or freshly baked naan.