Showing posts from May, 2019

Ginger Molasses Crinkles

I made these cookies to bring to Munira & Vinod's for dinner because I know they love ginger. The recipe is a cross between my grad roommate Elizabeth's Molasses Crinkles and Vegan with a Vengeance's Sparkled Ginger Cookies. I put in more ginger than called for in either. They were really good! But Munira said add more ginger! Don't be shy. (Elizabeth's had 1 tsp dry ginger; Vengeance had 3 tsp; I used 2 tsp dry + 2 T ginger paste. So below I suggest 3 tsp dry  + 2 T ginger paste.)

2 C flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp cloves

3+ T fresh grated ginger (or 3 tsp ground)
1/2 C canola oil or vegan butter
1/4 C molasses
1/4 C soy or almond milk
1 C brown sugar
1 tsp vanilla extract

granulated sugar (coarse if you have it)

Preheat oven to 350. Mix dry ingredients. In a separate bowl, mix together wet ingredients. Combine the two and mix well. Chill dough (optional). Roll into 1-inch balls, flatten, and pr…

Green Chutney

Munira gave us some delicious homemade hot green chutney. I tried to replicate it - with success: even Munira and Vinod liked it! This is adapted from a video Munira shared for this recipe for Green Chutney (Mind & Coriander) and also Neelam Batra's The Indian Vegetarian cookbook. Most of the ingredients came from our garden, which was extra fun. Serve with samosas, on veggie burgers or sandwiches like Pav Bhaji (but that might make it too hot to eat!).

Ingredients 1 red onion or 2 long scallions, sliced 2 jalapeno peppers, sliced (carefully!) 2 inches of ginger, sliced
2 C cilantro (fresh coriander) 1 C fresh mint
(or 2 parts cilantro to 1 part mint)
1 tsp cumin juice from one lime (or lemon)

1/4 cup seeds from pomegranate
2 cloves garlic
1 green or yellow pepper

salt and pepper to taste
Instructions In the food processor, grind the onion, peppers, and ginger coarsely (and any optional ingredients like pomegranate and garlic, if using). Add the rest of the ingredients…

Soy Yogurt

I bought a new instant pot to get the Yogurt button! I found this blog post on soy yogurt and I've made several batches and I love it. Plain soy milk (no additives) is my favorite. I also made it from soaked almonds, worth trying that again. But the soy is so easy and I love the tang. Larry wanted to try an experiment with oat milk and coconut milk, but they didn't work. Maybe it was because they had additives. Anyway, it takes less than 5 minutes to set up. Here's how!

1 qt unsweetened soy milk
1+ T yogurt from the previous batch for each jar
(or first time use vegan yogurt starter)

Berries, roasted flax seed, grapenuts or granola
Jam or honey if you want it sweeter (I like it tart)

Pour the soy milk into 2 jars. (You can put it straight in the Instant Pot, but you'll have to transfer it to jars to cool later, so save some cleanup!) Add the starter. Mix! Put the jars in the Instant Pot and press Yogurt. I do it for 14 hours; y…

Yummy Rummy Cake

Munira is cooking us another delicious dinner, and wants rum cake! So I gave it a try. I googled and found a few recipes, and based this on two of them that looked good to me: A vegan coconut rum cake that was somewhat similar to my favorite vegan chocolate cake, and a brown sugar and molasses based rum glaze. I didn't have coconut oil, coconut extract, or enough coconut milk -- but most rum cakes aren't coconut anyway -- so I adapted and used a little more coconut flakes, ground by Larry in our mortar and pestle, instead. You could also make this without coconut flavoring.

I'm blogging this before I have tasted it, but it looks so pretty and the glaze was yummy on the spoon, so I'm optimistic. Update: Yes, it was Yummy! (New title suggested by Sandy :)

3 C flour (I use whole wheat)
2 C sugar
2 tsp baking soda
1 tsp salt
2 C coconut milk (or almond milk if you're not a coconut fan)
3/4 C canola oil
3 tsp white vinegar

If going with the coconut flavoring:

Pav Bhaji (Indian Street Food)

My friend Munira is a wonderful cook! For years she would never share her recipes, saying why would we come over for dinner if we knew how to cook the food? :)

But last weekend we arrived as she was starting to make Pav Bhaji (from Cook w/ Manali), a popular Indian street food where rolls/buns are served with spicy mashed veggies and butter (for us, no butter) -- and she allowed me to take photos! So lots of photos below. Munira says that many things she makes have this similar base -- just add beans or whatever you feel like at the end, or use different spice mixes (Indian stores have many masala mixes; experiment!)

2 T canola oil
1 jalapeno pepper and/or
   1 dried red hot pepper (2 for super spicy)
1 T cumin seed
1 tsp mustard seed
1 large onion (red best), chopped
1 cup cilantro
2 cups chopped tomato

chili powder
Pav Bhaji masala (or other spice blend)

various vegetables, like (roughly)...
2 green peppers
head of cauliflower (steamed a bit fir…

Palak Paneer with Curried Tofu

Shelley Million sent me this super minimalist baker recipe for saag paneer with tofu in place of the cheese! I've tried a saag recipe or two and wasn't thrilled, but this one is different - we loved it. Here's the slightly adapted and simplified version that we tried and loved.

5 cups spinach
2 T canola oil
2 tsp cumin seed
2 T minced ginger
1 onion
1 serrano or jalapeno pepper (or ground red pepper)

15 oz can diced tomatoes, slightly drained
4 cloves garlic
1 cup cilantro
1/2 cup vegetable broth

1/2 cup cashews OR 1/2 cup coconut milk
2 tsp curry powder
1 tsp garam masala

15 oz block firm tofu
1 1/2 tsp curry powder
1 T soy sauce
2 tsp nutritional yeast

Garnish (optional)
full-fat coconut milk or cashew cream
garam masala

If using cashews, cover the cashews in water to soak -- or do that an hour or two earlier, if you think of it. (Note: You can make cashew cream in the blender and use a little leftover for the garnish, or just toss t…