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 - and use fresh ginger! Don't be shy. (Elizabeth's had 1 tsp dry ginger; Vengeance had 3 tsp; I tried 2 tsp dry + 2 T ginger paste, and then later, just changed to using all fresh grated ginger!). Makes about 3 dozen cookies. Sometimes I double it and freeze some (as formed raw cookie dough dipped in sugar) to bake later.
Ingredients 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)
Instructions Preheat oven to 350.…

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…

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 two stood out 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. Since then, I've made both vanilla-coconut and chocolate-walnut versions of this (after Munira said try walnuts!). We thought the chocolate walnut was the best, but both are good depending on what you're looking for, so both variations are described below.
Ingredients Dry:
For vanilla: 2 2/3 C whole wheat flour
For chocolate: 2 C wheat flour + 2/3 C cocoa
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
For vanilla: 1/2 C shredded coconut or
For chocolate: 2/3 cup chopped walnuts

2 C unsweetened almond milk (or coconut)
2 tsp vinegar
1 1/2 C sugar
2/3 C canola oil
3 tsp vanilla

1/3 C dark brown sugar
2 T vegan butter
2 tsp molasses
1/3 - 1/2 C rum (add after above is simme…

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!)
Ingredients 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.
Ingredients 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
Instructions 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…