Color for Cloudy Days

Just a quick post featuring some simple and colorful meals to ward off the cloudy days :

pizza11

Veggie Pizza - Homemade crust and sauce topped with mushrooms, bell pepper, spinach, olives, and some seasoned Papa G’s Tofu – Pizza is often a weekly staple and I am happy about that!

spicy-tofu-triangles1

Spicy Tofu Triangles on a Bed of Lettuce – The recipe for this meal is in Vegan Express. This was served with a lemony couscous and steamed broccoli. I really enjoy the simplicity and quickness of all the recipes I have made so far from Vegan Express. It is a great cookbook to own if you have lots of busy workdays and just want a tasty, fast, delicious meal. In the summer I can appreciate the recipes even more because it will give me more time to spend outside flying my kite, riding my bike, and causing trouble.

future-tulips1

Future tulips! Hooray for Spring! Although, it did hail twice yesterday in Portland and the snow levels dropped quite low on the mountain…

My Spicy Love Affair

It shouldn’t be a secret… I love cookies. A lot. Too much perhaps. Is that even possible? Well, if you don’t love cookies, shame on you!

Meet my favorite cookie #3: Ginger cookies! (#2 is here, and #1 is here).

Spicy, chewy, pretty, yummy. The recipe I use most often is adapted from The Intimate Vegetarian. I can’t seem to be consistent with how I make them though. Sometimes I add freshly grated ginger to the batter, sometimes I add twice the amount of powdered ginger, sometimes I add candied ginger, sometimes I ice them with a lime glaze… They always turn out; this is a no-fail recipe. Nice huh?

Go make these and have your own happy cookie love tonight.

Ginge-O-Ramas

Yields about one dozen medium-sized cookies

1/3 cup canola oil
1/2 cup dark brown sugar
3/4 teaspoon Ener’G Egg Replacer
1 Tablespoon warm water
1/2 teaspoon pure vanilla extract
3 Tablespoons blackstrap molasses (we all need our iron!)
1 teaspoon (more if you want a really spicy cookie) minced fresh ginger
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons powdered ginger
1 teaspoon cinnamon
sugar to dip the cookies in

1. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper or a Silpat.
2. In the bowl of a stand mixer, blend the canola oil and sugar.
3. In a small ramekin, whisk the Ener’G powder with the warm water. Add the replaced egg, molasses, and vanilla to the mixer. Blend to a nice consistency. Add the fresh ginger. 4. In a separate bowl, mix the dry ingredients together. Add your dry ingredients to the wet ingredients and mix well.
5. Using a cookie scoop, make about 12 balls. Dip and gently flatten each ball in some sugar (to coat the tops of each cookie).
6. Bake for 9 minutes. Let the cookies cool on the baking sheet and then transfer to a cooling rack.

*Something to make you jealous: Up until a week ago, my oven heated to above 400 degrees no matter what the temperature was set at. It took me some time to figure out why two different batches of brownies literally boiled to a sloppy heap of funk. I think I may have shed some tears. The nice appliance man came and replaced the thermostat and now my oven works like a charm! It even has some fancy, shiny new knob! Go break your thermostat and you too can get a shiny new knob.