Here is a yummy soup from Moosewood Restaurant Daily Special. This book is all about soups and salads from the famous restaurant. I would love to visit there someday - kind of like the vegatarian Mecca. The soup is Algerian Tomato Soup with Vermicelli. I was reading cookbooks and was attracted to this recipe by the unusual spice combination - coriander, cumin, curry powder, cinnamon, orange peel, and of course, onions and garlic. It was delicious and quick and easy, too.
This is Bryanna's cheddary spread from her website. It is very good, especially on Alvarado Street sprouted rye! I think the tahini flavor was a little strong - maybe I would go with cashew butter next time. It has silken tofu - I haven't used this in a while, and was pleasantly surprised at how very creamy it made the dip.
I have a gingerbread candle on my counter now - you are supposed to have good smells in your house when trying to sell it. So I have been craving gingerbread.This recipe for Giant Ginger Cookies was one my aunt made for me as a child. One of the few non-chocolate desserts I loved! Of course the orginal wasn't vegan, but here it is in a form we can all enjoy. As delicious as the original!
Giant Ginger Cookies
2 t ground flax seeds
1/4 c water
2 c all purpose flour
1/2 t salt
1 t ground cloves
1 t ground ginger
1 t cinnamon
3 t baking soda
6 tablespoons Earth Balance
6 tablespoons canola oil
1 c granulated sugar
1/4 c light molasses
extra granulated sugar for the cookie tops
Preheat oven to 350.
Mix ground flax seeds and water. Set aside until gelatinous (1/2 hour).
Sift flour with salt, cloves, ginger, cinnamon & soda.
Whip EB and canola oil until light and fluffy. Add sugar. Blend in flax mixture and molasses, then dry mixture, until well blended.
Shape dough into 1 1/2" balls. Dip in sugar. Place 3" apart on ungreased cookie sheets. Flatten with fingers and sprinkle tops with more sugar.
Bake 8-10 minutes. Let stand a minute before removing from sheets.
Have a happy and safe 4th!