Ginger Twofer Again!

Tonight is another double ginger extravaganza for you–Ginger Pea Soup and Ginger Mustard Roasted Vegetables. Oh yeah!

For the vegetables:
2.5 lbs root vegetables (we used 1 Korean radish and 2 turnips), cut into 2-inch pieces
3 TBL ginger, grated finely
4 TBL German mustard
2 TBL garlic, minced
1 tsp hot paprika
1 TBL olive oil
1/2 tsp salt
1/2 tsp pepper

Preheat the oven to 425 F. Toss all ingredients together in a large bowl. Line a baking sheet with foil and spread vegetables out in a single layer. Bake about 30 minutes until nicely browned.

For the soup:
Adapted from Mark Bittman

3 cups frozen or fresh peas
3 TBL ginger, peeled and sliced
2 TBL garlic, chopped
4 cups faux low-sodium chicken stock (or 2 cups stock and 2 cups water)
1 tsp pepper
salt to taste

In a pot, add all ingredients and bring to a boil. Lower heat to medium and cover, cook 20-30 minutes or until peas are very soft and starting to break apart. Blend with an immersion blender until smooth.

Miso Ginger Mushrooms and Spicy Ginger Peas

To make up for yesterday’s skimpy post, today is a twofer. Too bad we didn’t think of this ahead of time; it could have been Twofer Tuesday. Also, don’t worry, we will post the moussaka recipe soon!

For the mushrooms:
Adapted from Treehugger

1 lb mushrooms
1 TBL Earth Balance
2 TBL water
3 inch piece of ginger, peeled and cut into small pieces
2 cloves of garlic
3 TBL miso
2 TBL shallots, diced
1 TBL lemon juice

Preheat oven to 450 F. Blend together Earth Balance, water, lemon juice, miso, ginger, and garlic. Mix until fully combined with no big chunks of ginger or garlic. In a cake pan, toss together mushrooms, sauce mixture, and shallots. Bake for 20 minutes, stirring every 5 or so. Remove from oven when sauce is nice and thick.

For the peas:
2 cups green peas
1 TBL Earth Balance
1 tsp cayenne
1 jalapeno, diced
3 TBL fresh ginger, grated
1 tsp Tandoori powder (or garam masala)
1 TBL lemon juice

In a pan, saute Earth Balance, ginger, and jalapeno on medium heat for about 2 minutes. Add spices and lemon juice, cook another 2 minutes. Add peas, cook for 2 minutes or until heated through. Deglaze pan with water if needed.

Serve with baby spinach and mung bean sprouts.

Jicama and Mushroom Lettuce Wraps

Sometimes you need to eat salad with your hands.

Contrary to the past week’s post, we eat actually eat a lot of uncooked foods. Salads, of course, and sometimes desserts, but also raw noodles, curries, and other tasty treats. One of our favorite recipe books is Ani’s Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way, which is full of terrific and accessible recipes for jazzing up raw foods. Though not completely raw (because of the peanut butter), this lettuce wrap is inspired by Ani!

8-10 lettuce leaves (we used romaine, but iceberg or butter lettuce would be easier to handle)
1 cup mushrooms, quartered and sliced
1 cup  jicama, grated
1/2 cup red onion, chopped into thin pieces
2 TBL ginger, sliced thinly
1 lime, juiced
1 TBL peanut butter
1 tsp Bragg’s or soy sauce
1 tsp sesame oil

Combine lime juice, peanut butter, Bragg’s, and sesame oil and whisk well. Toss with mushrooms, jicama, ginger, and red onion, and marinate for 30 minutes. Serve spooned into lettuce leafs.

Bet you can’t eat just one!

Yellow Curry with Potatoes, Lima Beans, and Broccoli

Happy ginger Sunday!

1 lb Yukon potatoes, chopped into 2-inch pieces
1 head broccoli
1.5 cups lima beans
1/2 cup red onion, chopped into 1-inch pieces
1 cup coconut milk
2 TBL lemongrass
4 large garlic cloves
3 TBL fresh ginger
1 TBL turmeric
1 TBL cumin
1 TBL coriander
1 tsp cayenne
1/4 tsp salt
1-2 limes
1/4 cup fresh cilantro, chopped
1 cup mung bean sprouts
1 cup water
1 TBL or to taste Bragg’s or soy sauce

In a blender or food processor, combine coconut milk, spices, lemon grass, garlic, and ginger. In a dutch oven, mix together coconut milk mixture, potatoes, and onions. Bring to a boil, then cover and reduce heat to medium or medium low. Cook until potatoes are tender and most of the liquid has absorbed about 15-20 minutes. Stir every 5 minutes or so to scrape the bottom of the pan. You will see the oil start to separate from the curry, just keep cooking.

When the potatoes are soft, add water and Bragg’s/soy sauce, broccoli, and lima beans. Cook uncovered on medium heat about 10 minutes until sauce thickens. Add juice of 1 lime, cilantro, and mung bean sprouts. Cook another 5 minutes uncovered. Taste for seasoning. Add a squeeze of fresh lime juice when serving.

Ginger Beer BBQ

As bloggers, we do a lot of research to come up with new, interesting items to eat and share. When we saw this “ginger beer pulled pork“, it seemed like the perfect recipe to veganize this month. It’s different than our beloved Carolina barbecue with the added cumin and the ginger beer flavor. Serve on a pita or soft rolls, and don’t forget a tangy slaw.

2 20-oz cans jackfruit (in brine) [we bought these for $1.50 each at an Asian market]
1 can white beans, rinsed and drained
1 onion, diced
1/2 TBL hot paprika
1/4 tsp cumin seeds
1 tsp cayenne (or less, depending how spicy you like things)
1/2 TBL ground pepper
1/2 tsp smoke salt (regular salt would work)
1 tsp German mustard
1 TBL apple cider vinegar
1 TBL ketchup
1 TBL vegan Worchestershire sauce
1 TBL ginger, minced
1 cup ginger beer
1-2 tsp olive oil
extra water

Rinse and squeeze the jackfruit. Add jackfruit and rinsed/drained beans to a dutch oven. Add spices and coat the “BBQ”. Add onions, mustard, apple cider vinegar, ketchup, Worchestershire sauce, ginger, and ginger beer and bring to a boil. Cover and cook on medium-low for 1.5-2 hours. Stir occasionally. Add more water if needed. The jackfruit should be very tender. When you’re done cooking, pull the jackfruit apart with a spoon.

Edit: We ate the slaw in the pita with bbq, drizzled with lots of tahini.

Edit 2: This was good, but Carolina bbq is better. still the jackfruit was an awesome bbq “meat”. We’ll definitely use it again.

Adapted from Raspberri Cupcakes

Spicy Eggplant with Tofu and Broccoli

This looks like it has a lot of steps, but it’s actually quite simple. Be sure to prep everything before you start cooking and you’ll be sitting down to eat before you know it. Much better than take-out!

1/2 block firm tofu, cut into 1-inch pieces
1 large eggplant, cut into 1-inch cubes
1/2 bag of frozen broccoli (about 1 large head)

For the sauce
1 TBL Bragg’s or soy sauce
1 tsp sugar
1/2 tsp pepper
1/2 tsp cayenne
1 tablespoon Chinese black vinegar. (substitute with cider vinegar or balsamic)
1/2 cup water
1-3 TBL black bean chili sauce (we used Lee Kum Kee brand)
2 TBL ginger, minced
2 TBL garlic, minced
5 green onions, diced
1 tsp sesame oil
oil for cooking
cooked rice

First, press the tofu. Then, in a medium bowl, whisk together the soy sauce, sugar, pepper, cayenne, vinegar, and water. Set aside.

In a large pan, heat the cooking oil. Fry the eggplant cubes on high heat till they are golden, about 5 minutes. The eggplant doesnt have to be fully cooked, just browned on the outside. Add broccoli and cook 1 more minute. Set the vegetables aside on a plate.

Next, lower heat to medium and add a pinch more oil. Cook the tofu on each side until it is a nice brown color all over. Remove tofu and set aside.

To make the sauce, saute ginger and garlic about 2 minutes on medium heat. Remove pan from heat and carefully add the black bean sauce and soy sauce mixture.

Return pan to the stove and return vegetables and scallions. Stir well. Cook on high for 5 minutes or till the eggplant has softened but is not mushy. Lower heat to low and Add the sesame oil.

Serve with rice!

Adapted from Veggie Belly

My dream come true: Spicy Ginger Chocolate Chip Cookies {vegan, gluten-free}

First, these cookies must be made by someone under 5 feet tall. An elf will do, if you know one.

Second, these are the best cookies in the world! Not only are they the perfect balance of sweet, spice, ginger, and chocolate, they are the ideal consistency–just soft and crisp enough to keep you eating and eating.

This recipe is for a half batch (about 16 cookies)

1 1/8 cups gluten free baking mix
1/4 tsp baking soda
1/2 cup Earth Balance, measured and softened on the counter at least 30 minutes
1/4 cup sugar
1/2 cup packed light-brown sugar
1/4 (heaping) tsp salt
1 tsp vanilla
1 Ener-G egg replacer (or equivalent flax egg)
1/4 cup ginger, finely grated
2/3 cup chocolate chips

Preheat oven to 350. Grate ginger and set aside. In a small bowl, whisk together the gf baking mix and baking soda, set aside. Whisk egg replacer with warm until frothy, set aside. In a large bowl, combine the Earth Balance with both sugars and ginger, using a whisk (or electric mixer) beat until light and fluffy. Add the salt, vanilla, and egg replacer and mix well. Add dry ingredients and mix until just combined. Stir in the chocolate ch.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.Bake until cookies are golden around the edges, but still soft in the center, 12-15 minutes.

**Your oven may be hotter than ours, so check the cookies around 10 minutes if you are concerned. However, with the gf flour and ginger, we think the baking time needs to be longer than typical cookies***

Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Adapted from Martha Stewart’s Soft and Chewy Chocolate Chip Cookies

Restaurant-style Ginger Dressing

I’m not going to lie, this recipe is adapted from a copycat recipe for the Benihana ginger salad dressing. So thanks to the folks over at Top Secret Recipes, this is tasty!

We made a few changes, of course, so here’s the recipe with our changes:
1/2 cup chopped white onion
3 TBL olive oil
1 TBL sesame oil
2 TBL water
3 TBL fresh minced ginger
2 TBL ketchup
1 TBL Bragg’s (or soy sauce)
2 tsp lemon juice
1 garlic clove
1/2 tsp black pepper

Blend it all together and chill in the refrigerator at least 15 minutes. It gets better over night, or even two days later.

Singapore Noodles with Tofu

Sometimes you create a dish and it tastes good, but it’s not what you envisioned. For example, this delicious curry noodle stir fry was intended to be the perfect vegan Singapore Noodles. Instead, we created a really good weeknight dish, with brown rice vermicelli, pan fried tofu, cabbage, onions, mushrooms, garlic, jalapeno, curry, Bragg’s, and of course, fresh ginger.

We’ll try this one again soon and repost with a recipe. In other news, the ginger beer is still going strong. Tonight we’ll transfer it to a bottle for the last day of fermentation. Fingers crossed!

What about you, dear bloggers, do you post recipes that you’re still trying to perfect?