I've been cooking up carby, sweet stuff in the past few days, mostly because we've been clearing leftovers out of the fridge again for our "real" meals. So Thursday night I decided to make this gingerbread from the Post Punk Kitchen. However, I wanted to make a single pan of gingerbread rather than cupcakes, so I just baked it in an 8-inch square pan for 20 minutes at 350 degrees and it worked fine. Besides that, I made the following modifications to the recipe: I used brown rice syrup instead of maple syrup, and I reduced the amount from 1/2 to 1/3 of a cup. I used blackstrap molasses instead of light molasses. I went light on the oil, probably using closer to 1/3 of a cup. I used whole wheat pastry flour instead of white flour. And finally, instead of making the icing in the recipe, I used some leftover icing from the Lemon Gem Cupcakes in VWaV.
This is the best gingerbread I've ever made. The chunks of crystallized ginger really added a lot of flavor, and they added a nice amount of sweetness. Overall, the gingerbread is not very sweet but the icing is, so the contrast is nice. Next time, I may just make a lemon glaze to pour on top--which I've done before with other recipes, and it's great because the glaze just seeps down into the gingerbread and makes the whole thing moist and lemony.
This reminds me--I have an awesome gingerbread cookie recipe that I want to try to make vegan soon. I was wondering, for those of you who veganize cookie recipes, what is the best replacement for butter in a cut-out cookie recipe? I would hesitate to just use Earth Balance in place of the butter, because it probably doesn't act the same way in a recipe. Any input is appreciated!
This morning I made Dreena's Fantastic French Toast from Vive! (p. 23), and the name says it all--this really was the best vegan French toast I've ever had! The custard that you dip the bread in really did get thick and it stuck to the bread like the traditional egg mixture does. I have to say, I was a little skeptical at first because the tofu did not get smooth when I blended the custard mixture, and I was afraid that the chunkiness of it would not work. But when I cooked it in the pan, it cooked just right and looked just right. And tasted just right. I made her Blueberry Maple Syrup (p. 20) to accompany the French toast, and the only thing I did differently was to add a little bit of cornstarch to the blueberries to thicken them up before I added the syrup (since I was using frozen berries, they were very watery once I cooked them down in the pan). Mmmm!
After church tomorrow we are going to have a fellowship lunch. I've been afraid of fellowship lunches ever since we became vegan, because with the type of food that usually shows up (keep in mind, I'm in the Bible belt here) I can't imagine there would be any point in even asking if anything is vegan. But we had a week's warning this time, and so tomorrow we are going prepared. It's going to be a "baked potato bar" (how funny!) and we were all asked to bring toppings for baked potatoes. What is my favorite vegan baked potato topping?
Salsa! So today I mixed up some quick black bean salsa. I think it came out pretty well, if I may say so.
Black Bean Salsa
1 can chopped green chilies, drained
1 can black beans, drained and rinsed
1 cup cooked corn kernels
4 Roma tomatoes, diced
1/4 cup green bell pepper, finely minced
1/4 cup red onion, finely minced
2 teaspoons granulated garlic (alternatively, 1-2 cloves minced fresh garlic)
2 teaspoons chipotle paste
Juice of 1 lime
Place everything in a bowl and stir to combine. Chill for several hours before serving to allow the flavors to meld together.
It's a good medium salsa--didn't want to go too hot if I was going to be sharing it with a bunch of people. It's very juicy and delicious, and I can't wait to take it tomorrow! What do you all like to put on baked potatoes?
Don't worry, I have been eating balanced meals lately, despite the evidence to the contrary that you've seen on my blog. Yesterday I went to the dining hall on campus where hubby works and had lunch with him--all kinds of nice vegetables, some beans and brown rice and guacamole, all made it to my plate, and a little spoonful of VEGAN sweet potato soufflé as a sweet ending!