Tag Archives: 1000 vegan recipes

Chocolate Gingerbread

19 Nov

I couldn’t decide what to whip up for my Friday baking, so I began looking through some cookbooks and comparing ingredients with what I had in the apartment. I ultimately decided to modify the Ginger-Spice Brownies from 1,000 Vegan Recipes. The results were a little cake-like for me to call them brownies. Instead, this recipe felt more like gingerbread to me with chocolate thrown in for good measure. Here’s what I did.


Chocolate Gingerbread

  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground allspice
  • 3 tablespoons cocoa powder
  • 1/2 cup vegan chocolate chips
  • 1/4 cup canola oil
  • 1/2 cup real maple syrup
  • 1/2 cup water
  • 1/3 cup dark brown sugar
  • 2 teaspoons grated fresh ginger

Preheat the oven to 350° F. Spray an 8×8″ baking pan and set aside. In a large bowl, stir together the flour, baking powder, baking soda, salt, ground ginger, allspice, and cocoa.

Stir in the chocolate chips and set aside.

In a medium owl, stir together oil, maple syrup, water, sugar, and fresh ginger. Add the wet to the dry and combine thoroughly.Pour the batter into the baking dish, spreading with the back of a large spoon to make it even. Bake 25-30 minutes or until a toothpick comes out clean when inserted in the middle. Let cool completely, then cut into pieces.

Each of my contest winners received a few as well as some tea and more Justin’s Nut Butter. The original recipe includes some cinnamon, but I omitted it because a certain someone crazy delightful doesn’t like the stuff. I don’t get it either, but I don’t judge too much. It also called for regular sugar instead of brown, 1/2 cup of walnuts (which I left out entirely), and molasses instead of the maple syrup. I think my version is absolutely delicious and didn’t miss any of those ingredients. I saved a couple of small squares for myself. I ate one on its own but felt compelled to do something schmancy with the other one, so I made a Chocolate Gingerbread Shake based on my Pumpkin Cookie Shake recipe:

Deeeeeelicious.

And now I’m off to lay on the couch. My craphead dog tripped me earlier and caused me to aggravate my bad ankle. Hopefully this doesn’t ruin all my weekend plans.

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What do you call a quesadilla with no cheese?

12 Nov

No, seriously, what do you call it? A veggidilla? A frijolidilla? A soft taco?

This week, we just called it dinner.

The recipe is from 1,000 Vegan Recipes.

First, gaze upon the insane amount of greens you and your taller half will consume in two dinners:

Now, mash up half a can of black beans and set them aside. Now, saute half a minced red onion, two garlic cloves, and a cup of chopped mushrooms in some olive oil. Cook until softened.

You digging these action shots? Add two cups of squeaky-clean spinach and watch it wilt, about three minutes.

Add the mashed beans and stir around until it’s incorporated and warm. It’ll look like this but less blurry in person:

Stuff the filling inside two 10-inch flour (or whole-wheat) tortillas. Fold in half and place them in a large skillet that has been prepared with a little canola oil.

Cook on both sides until all is warmed and slightly crisped. Serves two. I topped mine with a little salsa and several drizzles of Chipotle Tabasco. We ate ours with Apple Arugula Salad, also from 1,000 Vegan Recipes.

For it, all you do is chop half an apple (we used a Fuji) and combine with two cups of arugula, two cups of mixed greens, and half a small red onion, sliced. Top it all with a dressing made of 2 tablespoons white wine vinegar (we used champagne vinegar), 1 tablespoon Dijon, 1 tablespoon minced parsley, 1/3 cup olive oil, and salt and pepper to taste. The dressing makes enough for four servings.

I officially declare the dinner a delicious, quick, easy, vegan success. Two thumbs up for the Cookbook of the Week!

Fennel Salad with Orange and Dill

12 Nov

Let’s talk about salad. I like salad. I know that’s what everyone thinks we vegetarians eat at every meal, and while that isn’t true – unless you’re the Vegan Epicurean 😉 – I do try to get as many leafy greens as possible into my week. They are some of the greatest stuff you can eat. Throw in some other veggies and/or proteins, top with a delicious dressing, and what’s not to love?

I’m still feeling culinarily inspired from my trip to Italy (which I will finish recapping soon, I promise!), so when I saw fennel at the store on Sunday, I grabbed it up. My former roommate, Alice, loves raw fennel. The night we ate like beasts at her apartment, she and I snacked on it raw while we were cooking. I loved it! So this week, I decided to combine it with some delicious, local greens to make a tasty salad alongside my Autumn Rice.

Fennel Salad with Orange and Dill

(dressing recipe inspired by 1,000 Vegan Recipes, but mine is oil-free)

  • 2 cups salad mix (pick your favorite, but something with a little bite – such as arugula or radicchio – is nice)
  • 1/2 a fennel bulb
  • Juice of 1/2 an orange
  • 2 teaspoons Dijon mustard
  • 1/4 to 1/2 teaspoon dill seeds
  • Black pepper to taste
  • 2 tablespoons chopped parsley

Clean your greens and put ‘em on a plate or in a bowl. That’s up to you.

Slice the fennel into bite-sized pieces, and add it to the top of the greens.

In a separate bowl, combine the orange juice, mustard, dill seeds, and pepper to taste. Mix quickly with a fork to combine.

Pour dressing over the salad, and then top with the chopped parsley.

Serve with something hearty and delicious, such as my rice dish.

I normally prefer lemon or lime as the acid in a salad dressing, but the orange is excellent with the fennel. Also, I had a bald orange to use up following last week’s baking extravaganza.

Dill is a great complement to the licorice flavor of the fennel, but if you aren’t a fan, you can just leave it out or sub in tarragon or thyme for a different flavor. I would also like to point out that this recipe contains no garlic. Did you know that was possible? I’m not saying the dressing wouldn’t be good with garlic, but I’m trying to expand my horizons a little. I guess I should do my coworkers a favor once in a while, though.

Have you ever tried fennel? If so, what’s your favorite way to eat it?

Cookbook of the Week #2:

11 Nov

Hey readers! Who is finalizing their selections for my second contest? Kate mentioned making falafel, one of my favorites. I’m chomping at the bit to make my gnocchi.
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My taller half is incredibly supportive. I mean this in pretty much every facet of our life together, but I have to give him special credit for his willingness to accommodate my mostly vegan dietary habits. It helps that he was mostly vegetarian long before we met, and as soon as we began dating, he eliminated fish from his diet. He is really the one who taught me about food and cooking. I could do some basic things before, but he is the reason I know the difference between chopping and dicing and mincing. He’s also the one who showed me how easy it is to make some things from scratch, such as salad dressings, and that chemicals really aren’t food.

Our eating habits have made long strides over the past four-and-a-half years, and a few contributions have come from me. I told him about animal rennet and sneaky ol’ gelatin, to name two. But mostly, either he has taught me or we have learned together. When I decided to move away from dairy, he was fully supportive, especially when he saw how improved my energy and migraines were. (Don’t let yesterday’s post convince you otherwise; my twice-weekly pain now hits me less than half as often, and my BFF Treximet keeps the pain from overtaking me, as long as I recognize my signals early enough.) The problem is that we were having trouble thinking of creative, tasty, quick dishes to make together. Enter our new purchase, Robin Robertson’s 1,000 Vegan Recipes. (Wouldn’t it be cool if my name was Brigid Brigerson?)

I chose the book as our Cookbook of the Week because we are diving head first into it. My taller half purchased it on Sunday, and by the end of the week, we will have made at least four recipes from it. Not too shabby, eh?

So far, my favorite feature is the inclusion of an “F” symbol, which indicates fast ideas. The book is also broken down into very easy-to-navigate sections, including salads, pastas, sandwiches, desserts, beverages, and breakfast foods. And did I mention there are 1,000 recipes? I mean, Veganomicon is considered a tome; what would we call this monster?

Expect to see some recipes from the book tomorrow. All I will say so far is that we weren’t disappointed.