July 26th, 2006

Soft, Chewy Ginger Cookies

I'd attempted to recreate these amazing ginger cookies that I bought at a recent event. I did not quite succeed in replicating them, but what I did concoct turned out pretty well (even if I still hope to snag the recipe for the other ones!). They were soft, chewy and more sweet (but not overly so) than spicy, with a slight Turbinado crunch.

Recipe...Collapse )

I was actually imagining these made a bit flatter and spreading some vanilla vegan ice-cream in between two! =)

Help with leftovers

I'm helping out my omni partner with getting rid of some food their housemate left behind, but I'd like to be able to eat what we make too. I'd really appreciate some easy suggestions which don't require any expensive/exotic/non-UK-based ingredients.

a) Large bowl of cooked white jasmie rice. I was thinking fried rice balls, or a rice loaf, but can't find any appealing recipes in the memories. He also has frozen sweetcorn and som parsley and thyme, and maybe a pepper.

b) Old bread. I want to make a bread pudding (NOT a bread and butter pudding) but one which doesn't require cream or a similar substitute. Is just soy milk enough? And how can I do it.

All input greatly appreciated, I shall be taking round the recipes in a couple of hours.

cucumber hijiki salad

Cucumber Hijiki Salad
Ingredients:
  • 1 TBS dried hijiki seaweed
  • 3 cups cucumber, peeled, seeds scooped out and sliced
  • 1 medium tomato, seeds and excess pulp removed, sliced
  • 1 TBS minced scallion green or green onions
Dressing:
  • 3 TBS rice vinegar
  • 2 TBS soy sauce
  • 1/2 TBS finely minced fresh ginger
  • 1/2 TBS chopped fresh cilantro
  • extra virgin olive oil to taste
  • Salt and white pepper to taste

Directions:


  1. Rinse and soak hijiki in warm water while preparing rest of ingredients.
  2. Peel cucumber and cut in half lengthwise. Scoop out seeds with a small spoon and slice thin.
  3. Cut tomato in half crosswise and squeeze out seeds. Quarter and cut out excess pulp. Cut into slices about ¼ inch wide.
  4. Whisk rest of ingredients together. Squeeze out excess water from seaweed. Chop if necessary. You don't want hijiki pieces to be too large. Toss everything together and serve immediately.

    Serves 2
This just looked way too yummy not to pass along. I got it off of www.whfoods.com
They have nutritional info for tons of fruits and veggies, as well as recipes.
Some are already vegan friendly, and others are just asking to be veganized =D