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Serving Size: 4

Ingredients:

• 4 carrots
• 1 piece ginger about 1 inch
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar or raspberry vinegar
• 1 tablespoon poppy seeds (optional but nice)
• 1-2 teaspoons ginger syrup
• salt and pepper to taste

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Directions:

1. Peel the carrots and either cut them in julienne strips or grate.
2. Mix the oil, vinegar and ginger syrup together.
3. Peel the ginger and grate into the dressing.
4. Add the optional poppy seeds and season to taste with salt and pepper.
5. Pour the dressing over the carrots and mix well.

Ingredients:

• 1/2 cup molasses
• 1 cup applesauce
• 1/2 teaspoon cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 & 3/4 cup flour
• 2 tablespoons ginger
• 1/3 cup walnuts (optional), chopped
• 1/4 cup raisins (optional)

for the frosting:

• 1/2 cup vegan margarine, room temperature
• 2 cups powdered sugar
• 2 lemons, juiced

Directions:

Preheat the oven to 350 F / 177 C.
Combine the molasses and the applesauce in a large bowl.
Combine the remaining ingredients in a 2nd bowl, including the chopped walnuts, if using.
Grease an 8 inch square baking pan.

Mix the applesauce-molasses mixture into the dry ingredients and stir until evenly moistened.
Don’t over mix as it will beat out the air.
Pour into the greased baking pan.
Bake in the oven for 35-45 minutes or until the cake springs back when touched.

to make the frosting:
Blend the margarine and powdered sugar together, I use a fork.
One tablespoon at a time, add the lemon juice until it is a smooth, yet thick frosting.
Allow the cake to completely cool before frosting.

Ingredients:

• 1 sweet potato
• 1-2 splashes chili oil or Tabasco
• 1/2 teaspoon ginger powder
• 1-2 teaspoon maple syrup
• very small pinch of salt

Directions:

1. Peel the sweet potato and slice in large pieces.
2. Place in a steam and steam until soft.
3. Puree the cooked sweet potato to a smooth consistency.
4. Add the seasonings.
5. Taste to season and season to taste. We did not want a salty flavor, we wanted a sweet spread, but with a slight kick of warmth both immediately on the tongue (from the chili or Tabasco) and a longer lasting warmth gotten from the ginger.

Serving Size: 4

Ingredients:

• 1 med. large celery root
• 2 Tbs. lemon juice
• 2 packages. salad mix herbs
• 125 ml. tomato juice
• 2 Tbs. olive oil
• 2 tomatoes
• 1 avocado, peeled and cut in pieces
• 1 mango, peeled and cut in pieces
• cayenne
• ginger

Directions:

1. Peel the outer parts of the celery root off with a paring knife.
2. Then grate or peel the celery in matchstick pieces using a special kitchen peeler or a food processor.
3. Place the matchstick pieces directly into water with lemon juice so that the celery does not become yellowed.
4. Cut the tomatoes in half and then in quarters, remove the seeds, and then cut in small pieces.
5. Peel the avocado and cut in into small pieces.
6. Cut the mango in half, peel, and cut one half into small pieces.
7. Using a blender, puree to make a dressing from the tomato juice, the other half of the peeled mango, the salad herbs, the ginger, olive oil and dash of cayenne
8. Shortly before serving, drain the celery pieces from the lemon water and add the tomato pieces, avocado pieces and mango pieces and mix well.
9. Serve the salad with the dressing poured over.

Serving Size: 4

Ingredients:

for the cake:

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 & 1/2 tablespoon ginger, ground
• 1/2 tsp.cloves, ground
• 1/2 teaspoon cinnamon, ground
• 1/2 cup vegetable oil
• 1/2 cup maple syrup
• 1/2 cup molasses
• 1 cup soy milk
• 1 tablespoon vinegar
• 2 tablespoons vanilla extract

for the topping:

• 2 tablespoons soy margarine
• 3-4 slices of pineapple
• 1/2 cup brown sugar
• 2-4 candied cherries or dried cranberries as decoration

Directions:

1. Preheat oven to 350 F.
2. Melt the butter in a skillet and add the brown sugar making a caramel.
3. Pour mixture into a 10 inch diameter stick-free or oiled cake pan with 2 inch high sides. Arrange pineapple slices and cherry pieces in a single layer on top of the caramel mixture.
4. Whisk together the flour, baking soda, baking powder, salt, and spices in a bowl.
5. In another bowl whisk the oil, syrup, molasses, soy milk, vinegar, and vanilla.
6. Whisk the wet mixture into the dry until just barely mixed.
7. Half-fill pan with batter.
8. Bake 35-40 minutes for small pan.
9. Gingerbread is ready when a toothpick or knife inserted into center comes out clean.
10. Cool cake in pan on a rack for 10 minutes.
11. Turn cake out onto a platter. Serve warm or at room temperature.

Notes:

Ispired by the Vegetarian Times Feb. 2009 issue

Yield: 12

Ingredients:

• 2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 egg replacements
• 1/2 cup soy margarine, melted
• 1 cup plain soy yogurt
• 4 tablespoons finely chopped crystallized ginger
• 1 cup fresh peaches, peeled and finely chopped (nectarine can be substituted)
• 1/2 cup chopped pecans

Directions:

1. Mix the dry ingredients in a large bowl.
2. In a second bowl, combine the egg replacement, soy yogurt and soy margarine.
3. Add 2 tablespoons of the ginger, the peaches, and pecans to the second bowl.
4. Fold the wet mixture into the dry mixture.
5. Fill each of the greased muffin tins about 1/2 to 2/3 full of the mixture.
6. Sprinkle the remaining crystallized ginger on top.
7. Preheat the oven to 400 F / 204 C.
8. Place in the oven to bake for about 25 minutes or until done.

Notes:
adapted from
http://www.virtualcities.com/ons/me/e/mee85012.htm

Chef Erik, is a talented young chef working at “Grassroots Natural Market restaurant in New Jersey. He creates many tasty recipes, using organic food, all so far are vegetarian, and many vegan or easily converted. We enjoyed his Spicy ginger miso tofu a lot and I will keep this recipe as one of my regulars from now on. His instructions are precise and easy to follow. This recipe was a bit involved but definitely worth the effort. Here’s the link to his blog: http://cheferikjl.blogspot.com/

Yield: About 15 squares

Ingredients:

For the crust:

400 g/14 oz gingerbread cookies, crushed

1/2 cup soy milk

1/4 cup melted vegan margarine

Directions:

Mix all ingredients and put the mixture into a baking pan (about 9 x 13 inches) and press it firmly into an even layer. Bake it in 200 C/390 F for 10 minutes.

For the filling:

1 1/3 cups water

3 tablespoons agar flakes

1 1/4 powdered sugar

1/8 teaspoons turmeric

1/4 teaspoon ginger

2/3 cup fresh orange juice

3 tablespoons arrowroot powder

1 tablespoon grated orange zest

1/4 cup soy milk

Directions:

1. Soak the agar flakes in the water for about 15 minutes. Meanwhile, squeeze the orange juice and grate the zest. Mix the arrowroot to the orange juice.
2. Boil the agar flakes for 10 minutes and then add powdered sugar, turmeric and ginger. Boil the mixture for about 3 minutes.
3. Bring the heat to medium and add the arrowroot mixture, orange zest and soy milk. Let it boil for 5 minutes or until it thickens. Remember to stirr it the whole time.
4. Pour the filling on top of the crust and let the whole thing cool down in the fridge for 2-3 hours.

For the syrup:

3/4 cup sugar

1 1/4 cups water

15 whole cardamom seeds

2 star aniseeds

2 cinnamon sticks

pinch of ginger

Directions:

Mix the ingredients and boil for about 10 minutes.

Finally, cut the gingerbread-orange layer into squares and decorate them with the syrup and some powdered sugar.

Yield: 36

Ingredients:

• 3/4 cup soy margarine, room temperature
• 1/2 cup dark brown sugar
• 1/2 cup white granulated sugar
• 1/4 cup unsulphured molasses
• 1 egg replacement
• 1/2 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2-1 teaspoon powdered cardamom
• 1/2 teaspoon white pepper (or black if you don’t have the white)
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves

Garnish:

• 1/2 granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)
  (optionally 1/4 teaspoon cayenne pepper if you really want it spicy

Directions:

Cream the soy margarine and sugars until light and fluffy (about 2 – 3 minutes).
Add the molasses, egg replacement, and vanilla extract and beat until incorporated.
In a separate bowl whisk together the flour, baking soda, salt, and spices.
Add to the soy margarine mixture and mix until well combined.
Cover and chill the batter for about 30 minutes.

Preheat the oven to 350 degrees F (180 degrees C).
Line two baking sheets with parchment paper.

Place about 1/2 cup of white granulated sugar in a medium sized bowl.
When the dough has chilled sufficiently, roll into 1 inch (2.54 cm) balls.

Then roll the balls of dough into the sugar, coating them thoroughly.

Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly.
Bake for about 12 – 15 minutes or until the cookies feel dry and firm on top.
Cool on a wire rack.

Notes:

Adapted from David Lebovitz ‘Room for Dessert‘ (Harper Collins Publishers, New York, 1999)

Serving Size: 6

Ingredients:

for the pie crust

• 1 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1 1/2 tbs. baking powder
• 4-6 tbs. cold water
• 1/2 cup vegan margarine

for the filling

• 2 cups rhubarb, chopped
• 2 cups strawberries, hulled and sliced
• 250 ml. sugar
• 45 milliliter cornstarch
• 2 teaspoons cinnamon
• 1 1/2 teaspoons ginger, ground
• 1 ml. salt

for the streusel topping

• 150 milliliter all-purpose flour
• 125 milliliter sugar
• 1 milliliter nutmeg
• 50 milliliter margarine, melted

Directions:

For the pie crust:

1. In a large bowl or food processor, combine flour, salt, baking powder and sugar.
2. Cut shortening into the flour mixture until it looks like coarse meal.
3. Add the water a few tablespoons at a time.
4. Mix until it becomes a smooth dough.
5. Wrap dough and chill in refrigerator.

For the filling:

1. Toss the rhubarb and the strawberries with the sugar, cornstarch, spices, and salt.
2. Once coated, place them in the pie shell.

For the crumble topping:

1. Mix together the flour, sugar, nutmeg, and salt.
2. Rub in the melted margarine until the mixture is crumbly.

To make the pie:

1. Preheat the oven to 200 (C).
2. Spray a 9 inch pie or tart form with a baking oil.
3. Roll the dough out on a floured surface.
4. Place the dough in the greased pie form and prick the bottom with a fork several times.
5. Put the strawberry/rhubarb mixture evenly in the pie.
6. Sprinkle the streusel mixture over the pie.
7. Bake the pie on a cookie tray at 200°C for 20 minutes.
8. It might overflow a bit, so the cookie tray is important to catch spills.
9. Reduce the heat to 180°C and bake until the filling bubbles, which takes about 40 minutes.