rants & recipes

Archive for the ‘ginger’ Category

Gingerbread

Posted by trktos on 12-December-2010

A month or so ok, I gave veganizing this gingerbread recipe a shot. It was rather disastrous – way too oily and crumbly. Ever since, I’ve been a little annoyed at that failure (though, granted we didn’t throw it out or anything) … today I decided to give it another shot. The result was much better. Topped with a spicy ginger glaze – yummy!

Gingerbread Loaf

Ingredients:

  • 1/2 cup vegan margarine
  • approx 5 tbsp unsweetened applesauce
  • 1 2/3 cups brown sugar (I used regular sugar and about 1 1/2 tbsp molasses)
  • 1 1/3 cups flour (I used almost all cake flour that needed to be used) – later, I added an additional 1/4 cup flour – this batter is really thin.
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp ener-g prepared with 3 tbsp soymilk
  • 1 1/2 tsp vanilla
  • 1/2 tsp lemon extract
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • some freshly ground nutmeg
  • dash black pepper
  • 1 cup boiling water + 1 tsp lemon juice

Instructions:

  1. Grease and parchment a loaf pan. Preheat oven to 375 degrees.
  2. Mix spices, leavening and flour.
  3. Cream margarine, applesauce and sugar.
  4. Prepare ener-g. Add to fat mixture.
  5. Heat water.
  6. Alternatively add fat mixture and water to flour. Stir until batter is smooth.
  7. Pour into prepared pan.
  8. Bake 30 minutes. Lower heat to 325 degrees. Bake an additional 15-20 minutes.

Glaze was maybe 3 tbsp powdered sugar, 2 tbsp soy milk, 3 tbsp cream “cheese”, 1 1/2 tbsp shortening and maybe 1/2 tbsp freshly grated ginger.

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Spicy Orange Sauce

Posted by trktos on 3-October-2010

Made this sauce tonight, had it with “chicken”, blanched broccoli, roasted cashews and rice. Delish.

Ingredients:

  • 5 tbsp orange concentrate
  • 9 tbsp water
  • 3 tbsp soy sauce
  • 2 tbsp corn starch
  • ~ 2 tsp toasted sesame oil
  • ~ 1 tbsp vinegar
  • 1/4 cup agave
  • 1 clove garlic, microplaned
  • ~ 2 tbsp ginger, microplaned
  • ~ 1/2 tsp ginger powder
  • red pepper flakes, to taste
  • ~ 1 tbsp vegan margarine

Instructions:

  1. Whisk together.
  2. Heat over medium heat, whisking, until thickened and cornstarch raw taste is gone.

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Chocolate Chocolate Chip Gingerbread Cake

Posted by trktos on 11-August-2009

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/4 cup dutch process cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp espresso powder
  • 2 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/8 tsp allspice
  • 1/8 tsp pepper
  • large pinch of freshly grated nutmeg
  • 1/2 cup Earth Balance
  • 1/2 cup sugar
  • 1 ener-g, prepared
  • 1/3 cup robust molasses mixed with 2/3 cup Lyle’s Golden Syrup and then mixed with 1 cup hot water (note: I only had corn syrup so I made up the 2/3 cup golden syrup by using roughly 2:1 – corn syrup: molasses)
  • 1/2 cup vegan chocolate chips
  • 1 recipe Cardamom Cream Cheese Frosting, see notes

Instructions:

  • Pre-heat oven to 350 degrees.
  • Grease and parchment two loaf pans.
  • Mix dry ingredients.
  • Cream Earth Balance, sugar and prepared ener-g.
  • Alternately add fat and syrup mix to dry mix, stirring to combine.
  • Fold in chocolate chips.
  • Divide batter evenly between the two loaf pans.
  • Bake 45-50 minutes or until cake tests done.
  • Remove from oven, cool in pans 10 minutes.
  • Move cakes to racks and cut, horizontally, with thread.
  • Cool completely before frosting.

Notes:

  • Veganized from this recipe.
  • Frosting: 4 ounces vegan cream cheese, 1/2 cup Earth Balance, 2 cups powdered sugar, 1/2 to 1 tsp cardamom … no instructions needed, right? =)

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Spicy Peanut Ginger Sauce

Posted by trktos on 22-August-2008

Ingredients:

  • 5 tbsp water
  • 4 tbsp smooth natural peanut butter
  • 1 tbsp rice or white vinegar
  • 2 tsp reduced-sodium soy sauce
  • 2 tsp agave nectar
  • 2 cloves garlic, minced
  • minced ginger, about equal to garlic
  • 1 tsp vegan worcestershire sauce
  • dash red pepper flakes
  • about 1 to 2 tsp corn starch

Instructions:

  1. Blend all ingredients until smooth.
  2. Heat until thickened.
  3. Add salt to taste.

Notes:

  • I doubled this to serve with 1 can of black beans, bok choy, two ’rounds’ of soba noodles and an onion.
  • Based on this recipe.
  • Could use more ginger and more red pepper flakes.

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Soft Ginger Cookies

Posted by trktos on 22-August-2008

Ingredients:

  • 3 tbsp vegan margarine
  • 1/4 cup sugar
  • 1 tbsp molasses
  • 1/2 cup + 2 tbsp flour, plus more to add later
  • approx. 1 1/2 tbsp water
  • 3/8 tsp baking soda
  • 1/2 tsp powdered ginger
  • pinch cloves
  • 1 tsp fresh, grated ginger
  • generous pinch salt
  • 1/2 tsp vanilla

Instructions:

  1. Cream margarine and sugar.
  2. Mix flour and leavening.
  3. Add all other ingredients to sugar mix, combine well.
  4. Add wet mix to flour, kneed … add more flour as needed until dough comes together but is still *slightly* wet. Dough should be softer than “roll out and cut” cookie dough.
  5. Refrigerate dough for 20 minutes.
  6. Form dough balls, about 1″ and flatten slightly. These cookies should flatten out as they cook.
  7. Bake in preheated 350 degree oven for about 10 minutes (turn 1/2 way through).

Notes:

  • I might use baking powder if omitting the fresh ginger. I would also use heaping teaspoon powdered ginger if omitting fresh ginger.
  • Can omit cloves.
  • This dough freezes well – just slice and bake!

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