Ginger Miso Soup

And this concludes our ginger Vegan Mofo.

Saute carrots, celery, and onion, with a bullion cube. Add lots of fresh ginger and garlic, red lentils and plenty of water. Bring to a boil, then add chopped potatoes and some more carrots. Simmer until lentils are very soft. Stir in lots of miso, diced mushrooms, and fresh spinach.

Thanks to everyone for reading! We really enjoyed meeting new bloggers and seeing your great recipes!

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.

Coconut Spiced Kugel

This is our entry for Vegan Iron Chef Challenge #3: coconut. This was actually much more difficult of a challenge than last week’s. Not to complain, but coconut is already an integral ingredient in many sweet and savory dishes from around the world, and coconut milk is a common vegan sub for dairy. Anyway… we tried to make something fun and tasty and new to us, so here is our version of (gluten-free, vegan) Coconut Spiced Kugel.

8 oz gluten-free spaghetti, broken into fourths
1 cup coconut milk
1/2 cup vegan cream cheese
2 ener-g egg replacers, whipped
1 tsp cardamom
2 tsp ginger
1/2 tsp black pepper
1 tsp nutmeg
1/4 tsp salt
1/2 tsp cinnamon
1 medium apple, chopped into thin, 1-inch pieces
1/2 cup tart dried cherries
2 TBL simple syrup (we had this on hand from another recipe; you could use maple syrup or agave, etc.)
1/4-1/3 cup unsweetened coconut flakes
extra simple syrup for drizzling on top

Preheat oven to 400 F. Prepare a round 8-inch casserole dish with Earth Balance on the bottoms and sides.

Cook noodles about 4 minutes and then remove from heat. Drain and set aside.

In a large bowl, combine egg replacer, coconut milk, vegan cream cheese, and spices. Add noodles, apples, and cherries. Add simple syrup to taste. Pour mixture into prepared casserole dish. Top with coconut flakes and extra sweetener.

Bake 20 minutes and then reduce heat to 350 F for an addition 15-20.

Edit: This was especially good reheated with mozzarella Daiya on top!

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.

Tempeh “fish” tacos

For the tempeh “fish”:
1 block of tempeh, steamed in the microwave or on the stove for a few minutes
1/2 tsp ginger powder
1 TBL German mustard
1 TBL Bragg’s or soy sauce
1 tsp black pepper
1/2 tsp paprika
1/4 cup gluten-free baking mix or flour
1/4 cup (or a little more) beer of your choice
smoked salt to taste

oil for frying

Cut tempeh into small strips. Combine all ingredients in a bowl until tempeh is well coated. Heat oil in a frying pan and cook tempeh until it’s brown and crisp on all sides. Drain on paper towels.

For the slaw:
1/2 cabbage, thinly sliced
1/4 cup (packed) cilantro, diced
1/2 cup red onion, chopped
2 TBL vegan mayo
3 TBL vegan plain unsweetened yogurt
1 TBL lime juice
1 TBL vinegar
1 tsp black pepper

Blend together cilantro, mayo, yogurt, lime juice, and vinegar. Toss with cabbage, onion,  and black pepper. Chill at least 30 minutes. Or if you are in a hurry, microwave the cabbage a little first until it begins to soften, then toss with the dressing. Voila!

Additional items: fresh tortillas, refried black beans, diced tomatoes and jalapenos, guacamole.

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!

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 🙂

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.