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.

Stew:
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
oil

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.

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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 🙂

Mexican Torta Sliders for Banana and Coffee Iron Chef Challenge

This is our first Iron Chef challenge, so yay! The challenge was to use bananas and coffee in an unexpected way and without the help of a standard recipe.

For the beans:
1/2 cup very strong coffee
1 can black beans, drained
1/2 tsp cumin
1/2 tsp smoked paprika
3 garlic cloves, minced
1 shallot, minced
1 jalapeno, sliced
1 tsp olive oil
salt and pepper to taste

In a small pot, saute garlic, shallot, and jalapeno in olive oil for 2-3 minutes, then add beans and coffee. Bring to a boil, then reduce to medium and add spices. Cook 15 minutes or until most of the liquid has been absorbed. Mash the beans and continue to cook another 5 minutes, or until the beans are thickened to your liking. Taste for salt and pepper.

For the banana-cilantro mayo:
1/2 medium banana
2 TBL tahini
1 tsp garlic
2 TBL apple cider vinegar
1/4 cup fresh cilantro
black pepper

Blend ingredients together until smooth and whipped.

Put it all together:


Additional ingredients: mozzarella Daiya, sliced black olives, romaine lettuce, cherry tomatoes

On a baguette or other sandwich roll type bread, spread banana mayo on one side and add lettuce and tomato. On the other half, add coffee-black beans, black olives, and Daiya. Carefully put sandwich halves together.

Serve with sweet potato fries!

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)
½ 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.

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.