Gingered Collard Greens

Vegcookbookclub January:

I think February is going to go by in a blur. I'm still working on cooking recipes from January's list! 

I'm always looking for ways to cook greens and this one is from Everyday Happy Herbivore.

Lots of ginger, red onion and red pepper flakes. I added a dash of liquid smoke and let the greens simmer awhile.

Gingered Collard Greens with some chipotle habanero sauce on top! I served them with sliced potatoes, mixed veggies and Gardein Turk'y Cutlets. 

Gingerbread Waffles

 For December the Vegcookbookclub is cooking out of all the cookbooks we tried in 2013. I have 8 of the 11 cookbooks so my "plan" is to try one new recipe out of each of them. Surely I can make 8 recipes this month! I'm also revisiting a few favorites. My favorite way to eat Swiss chard is from Crazy Sexy Kitchen's recipe "Sauteed Chard".

Vegan Brunch cookbook~The Gingerbread Waffles are yummy!

Fresh grated ginger, cinnamon, cloves and molasses; just like eating a gingersnap cookie.

These smell wonderful! They are even better with some Earth Balance margarine and maple syrup drizzled on top.

Triple Ginger Gingersnaps

As many times as I've made these scrumptious cookies I can't believe I haven't posted them before! The recipe is from VegNews Sept./Oct. 2010 issue by Beverly Lynn Bennett at veganchef.com. She doesn't have this recipe on her website so I can't link it to share. :( I found the digitalized version of the recipe from VegNews! It's on page 70. I get requests to make these around the winter holidays; I have even given plates of them for birthday gifts. I'm going to a brunch tomorrow and wanted to bring something sweet and spicy. I used the convection setting on my oven so my kitchen wouldn't heat up too much and I can put both trays of cookies in the oven at the same time; and 10 minutes later ~

These babies have dried ginger, grated fresh ginger, chopped crystallized ginger (Triple Ginger!), black pepper, cinnamon, allspice and molasses in them. After you eat one they leave a nice spicy bite at the back of your throat. (if you're into that kind of thing-he he!)

Jen's Ginger Butternut Lentil Soup~pg. 113

La Dolce Vegan! Challenge:

This is similar to a few other soups we've made. I've made this one before and like the flavor of the butternut squash and ginger together. I served it with Sassy Sandwich Bread (pg. 271) and Mushroom Pate'-Veggie Spread for my husband! (pg. 60).

Curried Ginger Butternut Squash Soup~pg. 114

La Dolce Vegan! Challenge:

I liked the flavor of this soup better than the carrot soup from Tuesday. I love butternut squash and this soup had a milder, creamier taste. I added the cilantro just for some color; next time I might add some chopped cilantro for extra flavor.

Quick Ginger Carrot Soup~pg. 113; Simple Sassy Soda Bread~pg. 269

La Dolce Vegan! Challenge:

This bread was quite bland tasting to me. I used 1 1/2 C whole wheat flour and 1 1/2 C white flour when making it. It needs some kind of herb flavor in it. I'll have to add something to it next time.

Whoo! My ginger must have been extra potent-this was spicy! I even reduced the amount of black pepper I used. It was still good though; especially with the Simple Sassy Soda Bread (which had no flavor at all).