Root Vegetable Korma

1 onion
1 shallot
4 cloves garlic, chopped
2-3 inches ginger, chopped
1 jalapeno, chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
1 tsp cayenne
1/2 to 1 tsp salt (depending on your taste. we used just a little)
1 TBL olive oil
2 pounds root vegetables (we used 3 medium carrots, 6 small potatoes, and a large turnip) cut into bite-sized pieces
2 cups cooked lima beans
3-4 cups water
1/2 cup raw cashews
6 oz Greek-style coconut yogurt (or plain nondairy yogurt of your choice)
1/2 cup chopped fresh cilantro

Using an immersion blender or food processor, blend together onion, shallot, ginger, garlic, and jalapeno. Heat oil in a dutch oven, and saute onion mixture for 5-7 minutes, then add spices and cook another 3-4. Stir frequently.

Add the chopped vegetables and lima beans,  cover everything with approximately 3.5 cups water (or enough to nearly cover). Bring to a boil, then reduce heat to medium or medium -low. Cook partially covered 30 minutes, or until all vegetables are tender.

While the korma simmers, toast the cashews in a small pan on medium heat. Set aside with chopped cilantro.

Cook uncovered for an additional 5 minutes, until the sauce has thickened, adding in the cashews and cilantro. Then turn the heat to low and stir in the coconut yogurt. Season with additional salt if needed.

Serve with coconut ginger rice!

Adapted from the Kitchenist via Nigel Slater.

Spiced Green Beans and Stuffed Sweet Potatoes

For the green beans:
1 lb green beans, ends snapped off, and cut into 1-inch pieces
1 cup tomatoes (about 2 medium), chopped
2 garlic cloves, minced
1/2 cup red onion, diced
1 tsp fresh ginger, minced
1/2 tsp red pepper flakes
1/2 tsp hot paprika
2 TBL olive oil
2 TBL water
salt and pepper to taste

Heat oil and saute onions and garlic until onions are soft. Add tomatoes, ginger, spices, and water. Cover and cook about 10 minutes, until tomatoes are very soft. Add green beans and cook 20 minutes. Remove cover and cook another 5-10 minutes on low, until some of the extra liquid has evaporated.

For the sweet potatoes:
1 large sweet potato
1/2 cup spinach (frozen is fine)
1/2 cup white beans, drained
1 garlic clove, minced
1/2 cup red onion, diced
7-8 kalamata olives, sliced
olive oil for cooking
Earth Balance

Preheat oven to 400 F and prepare a baking sheet with foil. Cut the sweet potato in half, long-ways. Generously rub the sweet potato halves with some Earth Balance and place open-side down on the foiled baking sheet. Bake 25-30 minutes, then remove from oven. They should be very soft.

While the sweet potatoes are cooking, prepare the filling. In a pan, saute the garlic and onions in a little olive oi. Then mix in the spinach and white beans, stirring well to mash up the beans. Remove from heat and set aside to cool.

Let the sweet potatoes rest for a few minutes, then scoop out the insides and add to the spinach mixture. Mix very well, so that all ingredients are combined. Then carefully spoon the filling back into the potato skins. Press gently to pack all of the filling in. (If you have extras, you can bake it up in a separate container!) Top the sweet potatoes with the sliced olives. Bake an additional 20 minutes at 400.

Twice Baked Sweet Potatoes, Homemade Corn Tortillas, and a Happy Face

Although many of the dishes featured here are things we make together, I want the record to state that Stef made the tortillas single-handedly. This doesn’t mean she made them using one hand, though that would be extremely impressive. It means that she made 16 delicious corn tortillas while I was “busy” at “the office.”

In case you’re wondering if she used a tortilla press, the answer is no, she used the plating method, placing the dough on a piece of parchment paper and then pressing it into a circle with a plate (using two hands). Then she fried them in a dry skillet (30 seconds on one side, flip and cook 60 seconds, flip again 30 seconds).**

Perfect for tacos!

Then we had some delicious Twice Baked Ginger Lime Sweet Potatoes. You need two hands to eat these.

Now smile!

**You may have noticed that the tortillas look a little charred, this was due the stove being too hot. We followed the instructions on several websites, but realized that for our stove the temp needed to be lower. We’re still working out the ideal temperature, but in the meantime, the tortillas taste great!**

Isa’s Mushroom Hot Pot and Lettuce Wraps

Don’t worry, this is still a ginger post! We borrowed Isa’s new Mushroom Hot Pot recipe and this delicious Lettuce Wraps recipe from the Veggie Converter.

We followed the lettuce wrap instructions with minimal changes. We reduced the agave and soy sauce, and subbed tiny pan-fried tofu cubes instead of seitan. (Yes, actual size was cute x cute.) This was SO GOOD. If you’re soy-free, try diced, pan-fried mushrooms, or maybe even jackfruit?

The soup turned out really well, with lots of surprising flavors in every bite. We used tons of cremini mushrooms and some veggie broth instead of the mushroom broth, and not as much coconut milk (full-fat) instead of the 1 can of reduced fat. We also ditched the bell pepper, added extra tomato, and extra red pepper flakes. For the mix-ins, we used what we had on hand: fresh cilantro, green onions, mung bean sprouts, and grated jicama. And of course, lots of extra lime juice in each bowl. The jicama gave the soup a similar mouthfeel to rice noodles, for an added heartiness!

Spicy Ginger Vegetable Stew and Papusas

When worlds collide, sometimes you get a meal like this: Ethiopian-inspired vegetable stew and Viva Vegan’s papusas. Who cares if they go together, they taste good.

1/2 cabbage, chopped into wedges
6 small potatoes, chopped
3 carrots, chopped
1/2 pound green beans, cut into bite-sized pieces
3 TBL ginger, sliced
1 onion, chopped
2 garlic cloves
2 jalapenos
1 tsp cumin
1 tsp coriander
1 tsp hot paprika
1 tsp turmeric
1 tsp nutmeg
3 cardamom pods (remember to remove these before eating)
2 cups veggie bullion
salt to taste

Blend together, onions, jalapenos, garlic, and ginger. Heat oil in a large pot and cook onion mixture 2-3 minutes. Add spices and cook until garlic is fragrant. Add vegetables and bullion and bring to a boil. Cover, reduce heat to medium, and cook about 20 minutes, or until potatoes are tender. Uncover and simmer 15 minutes or until liquid has reduced. Remove cardamom pods!

These papusas are great, buy Terri’s book. We were lazy and just made a filling from Trader Joe’s refried black beans and Daiya, but next time we’ll go all out.

Hot Chai Toddy

There’s nothing like a good hot toddy, and so much the better when it steeps your kitchen in gorgeous spices.

Chai concentrate
Adapted from A Wooden Nest
4 1/2 cups water
1 tsp cinnamon
1 3-inch piece of fresh ginger, chopped
7 whole green cardamom pods
2 whole star anise pods
1/2 tsp ground cloves
1/4 tsp black pepper
1/2 tsp ground nutmeg
10 bags of black tea
1/4 cup brown sugar
1 TBL vanilla
1 TBL Cointreau

In a medium pot, bring water to a boil. Remove from heat and add spices and tea bags. Steep 15 minutes, uncovered. Strain mixture and discard spices, etc. Add brown sugar, vanilla, and Cointreau, stirring until the sugar dissolves.

For the toddy
1 shot coffee liqueur
1/2 cup chai concentrate
2 TBL coconut milk

Heat chai and coconut milk, then add coffee liqueur. Sips away!

Best served with carrot cake ūüôā

Garlic Sweet Potato Fries with Ginger Curry Dipping Sauce

Now, back to our regularly scheduled ginger MoFo posts.

Ginger Curry Dipping Sauce
1/4 cup ketchup (we use Whole Foods brand, but feel free to make your own)
1-1.5 TBL vegan mayo (Earth Balance brand)
1 tsp German mustard
1 TBL curry powder
2 TBL fresh ginger, peeled and chopped
1 serrano pepper, chopped

Blend all ingredients together until very smooth. Simple and quick!

Garlic Sweet Potato Fries
2 lbs jewel sweet potatoes
3-4 cloves garlic, minced
salt and pepper
2-3 TBL olive oil
small amount of oil for baking sheet

Prehat oven to 500. Boil a large pot of water. Chop sweet potatoes into fry shapes. Par boil potatoes for about 3 minutes. Drain well. Toss potatoes with olive oil, garlic, salt and pepper. Make sure the sweet potatoes are well coated, add more olive oil if needed.

Prepare a baking sheet with foil and a little oil, to prevent sticking. Spread sweet potatoes on the sheet leaving room between them. Do not over crowd! Use a second baking sheet if necessary.

Bake 20 minutes, or until crisp.

Ginger Moose Tracks

We didn’t make anything with ginger yesterday. Fortunately, Ginger Moose has a little round up of ginger-related recipes from our Mofo¬†friends. Enjoy!

Filet o’Fish¬†from Boy Chucker via the¬†Vegan Mouse

Ginger Peach Pie from Sugar Skull

Homemade Spicy Ketchup from The Vegan Ronin

Kamut Ginger Granola from Kitchen Operas

Pot Stickers from West Philly Vegan

Sparkled Ginger Cookies from Veg-am

Thai Red Curry from Kale and Cookies

Vegan Okonomiyaki from Olives for Dinner

What are you some of your favorite ginger-friendly dishes?

Carrot Cake with Ginger Cream Cheese Frosting {vegan, gluten free}

Another big win by a small baker. This is not the quickest recipe to pull together, but the cake is moist, flavorful, and the ginger cream cheese frosting is perfect. Vive le gateau!

1 cup gluten free baking mix **
1 cup oat flour (just grind your oatmeal in the food processor) **
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
2 TBL Earth Balance, melted a little
1/2 cup dried dates, seeded and chopped finely
1 ripe bananas (1/2 cup) mashed well
3/4 cup pumpkin puree
1/4 cup brown sugar
1 1/2 cups grated carrots (about 3 medium)
1/3 cup soy milk
1 TBL lemon juice
2 egg replacers, whisked well

6 oz vegan cream cheese, room temperature (Trader Joe’s brand!)
2 TBL fresh ginger, grated finely
3 TBL agave nectar or maple syrup (or to taste)
¬Ĺ tsp vanilla extract

Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8×8 cake pan) and line it with parchment paper.

Sift together the flour, baking powder, cinnamon, and salt. Set aside.

Stir the dates into the melted Earth Balance.

In a separate bowl combine the banana, pumpkin, carrots, and brown sugar. Stir in the date mixture, breaking up any clumps as you go. Whisk in the soy milk, lemon juice, and egg replacer.

Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 – 60 minutes or until a toothpick tests clean in the center of the cake – it’ll be less if you are using a standard cake pan. Remove from oven and let cool.

While the cake is baking whip together the cream cheese, sweetener, vanilla, and ginger. Taste and adjust for sweetness and ginger flavor. Refrigerate icing. Wait until the cake has completely cooled (at least 4 hours) before frosting with a knife or spatula.

** This is how we made the cake. If you prefer a lighter texture, try 1.5 cups gf baking mix and 1/2 cup oat flour.**

Adapted from 101 Cookbooks.