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!)

Spanish/Greek Fusion

I had some Herbed Feta from the Spinach Spanakopita I made so I thought I would try the Classic Greek Salad recipe from the same article. (VegNews May/June 2012)

This huge salad only required 3 Tbsp. of olive oil, a little lemon juice and some oregano, salt and pepper. Bright, fresh flavors and the Herbed Feta was wonderful in it.

Along with the Greek Salad I made Spanish Squash Saute' from Color Me Vegan by Colleen Patrick-Goudreau. I was looking for a recipe to use the organic zucchini and yellow squash I had bought at Sprouts and this sounded good. There are so many ways you could serve this: side dish, on top of baked potatoes, with some scrambled tofu, in a tortilla... The seasonings are just a little chili powder, cumin and salt.

We even had guests to share this meal with. I invited my mom and dad over and I served these with baked potatoes (Earth Balance margarine, vegan sour cream & chives, Daiya cheddar shreds), and garlic/nutritional yeast bread with Peach Crumbcake for dessert! I'll have to say they did bring their own omnivore protein but, hey, the majority of the meal was vegan! That was the first time I cooked a vegan meal for anyone other than my wonderful husband. I need to do that more often; have guests over and cook them a vegan meal!

Spinach Spanakopita & Herbed Feta

I saw these recipes in the May/June 2012 VegNews magazine and just had to try them. And I had some phyllo pastry in the freezer that needed to be used! The recipes are from Catherine Dorrell of messyvegetariancook.com I looked for them on her website but couldn't find them. So you'll have to get a copy of the magazine if you want the recipe. Sorry, I don't want to copy someone else's work on here. Anywhoo, for the spanakopita you have to make the Herbed Feta ahead of time. I made this in the morning; or you can make it the night before.

 For this I bought the extra firm tofu packaged in water. I usually don't buy that kind because it always goes bad before I use it. I usually buy the aseptic cartons of Mori-Nu that you can keep on your shelf. So you simmer the tofu cubes in a mixture of water, lemon juice, salt, basil and oregano and then chill until ready to use.

Herbed Feta

Spinach and Herbed Feta mixture.

This uses a total of 12 phyllo sheets divided with the spinach mixture in between.

 You have to layer each phyllo sheet separately and brush it with olive oil. Not a quick and easy recipe!

The finished product!

It was worth the work! Flaky pastry and yummy filling. I wanted to serve this with a fresh green salad and some homemade vegan ranch dressing but I was so exhausted after getting this in the oven I just cooked up some frozen veggies. My hubby and I finished off all but two pieces of the 9x13 pan. He even suggested I make this for some of our non-vegan friends!