Wednesday, June 27, 2007

Gingersnaps and Seitan

I'm trying to update shorter and more frequent entries.

Today my b/f and I went to the Museum of Natural History. We packed our own lunch and went out to a vegetarian/vegan friendly restaurant listed in Veg-Out! for New York by Justin Schwartz.
I made some pull "pork" bbq sandwiches from vegetarian times, slightly modified and some gingersnap cookies from simple vegetarian recipes, modified as well.

Pull "Pork" BBQ (vegan)
Vegetarian Times, May 07 issue pg. 68

Yields 6 Serving 189Cal/Serving

1 Cup/140g Chopped Onion
1/4 Cup/32g Minced Garlic
1 15 oz Garden Flavored Tomato Sauce (you can use any Tomato sauce)
1 Tbsp Prepared Horseradish
2 Tsp Molasses
2 Tsp Cider Vinegar
1 Tsp Lemon Zest
2 8oz Packaged of Flavored Seitan. (you can use plain)
Olive Oil, however much you need
Serve with Rice, Bread or Pasta.

  • In a saucepan heat heat up some olive oil and add your chopped onions into the pan and cook until they are tender.
  • Add in your minced garlic and cook it for about a minute.
  • Pour in your tomato sauce and mix it and cook it for several minutes.
  • Add in your prepared horseradish, molasses, cider vinegar lemon zest and 1/4 cup water and mix well.
  • Let it this sauce simmer on low heat while rinse your seitan if it's flavored. You want to rinse it and give it a squeeze because you want it to absorb the flavor of your sauce but not lose it's packaged flavor.
  • Shred your seitan and fold it into your sauce mixture. Cook it on medium heat until the seitan absorb the sauce and the mixture is thick.
  • Serve with rice, pasta or as a sandwich.

Gingersnaps (Vegan)
Modified Recipe from Simple Vegetarian Recipes

Yields About 40 2.5" cookies 64Cal/Cookie

Dry Ingredients
2 1/2 Cups/300g Whole Wheat Flour
1 Cup/200g Granulated Sugar
1 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt

Wet Ingredients
1/4 Cup/84g Molasses
1/4 Cup/64g Mixed Cereal Baby Food (It can be any baby food with fruit puree or you can use sweeten applesauce)
1/4 Cup/407g Vegan Margarine (Soy Butter)
3 Tbsp/44 mL Rice Milk or Soy Milk or Almond Milk
5 Tbsp Grated Fresh Ginger

  • Preheat the oven to 350 F. Grease the cookie sheets.
  • In a large bowl combine the whole wheat flour, granulated sugar, baking powder, baking soda and salt together.
  • In a smaller bowl combine the molasses, apple sauce, vegan margarine, rice milk and freshly grated ginger.
  • Pour the liquid mixture into the flour mixture and gently fold in the liquid. Don't over work your batter.
  • Using a cookie scoop or a spoon, spoon out a ball and place it on your cookie sheet and flatten it with moist hands or a greased spoon. Leaving a 1" space in between each cookie.
  • Bake for about 12-15 minutes. These will yield chewy gingersnaps but gingersnaps are suppose to be crispy so if you want it to be crispy you have to over bake them a bit. Bake until they are a darker brown.

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