Green and Brown Goodness

Vegetarian Times Vegan Thumbprint cookies


My boyfriend wanted to buy some Pepperidge Farm Verona cookies which are totally not vegan but he is not a vegan yet but he trying. I know he wasn't going to buy it but nevertheless, I felt bad and I told him I'll make him some vegan thumbprint cookies since apparently this current September issue of Vegetarian Times happens to have a recipe vegan thumbprint cookies.

I found the cookie to be quite tasty but before the initial bite there was a strong aroma of soy/tofu. I think it's just from the Soy Garden Earth Balance margarine I used. I also found the cookie to be a bit softer than how I hoped it to be. I used mayhaw jam rather than the traditional raspberry jam. I only had the mayhaw one at the time.

The thumbprint cookies does not even really resemble a thumbprint cookie. It looks more like a jam filled cookie. I know my boyfriend LOVES jam, well filling in general. He over does it many of the time so I decided to over do it just for him. Rather than giving the cookie a cute little thumb indentation, it was more like a huge TOE indentation. I over filled the middle with jam and it kinda spread during the baking process. Oh wells.

Yields 36 cookies 76 Cal/Cookies
1 1/2 Cup All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
3/4 Cup Sugar
1/2 Cup Margarine, Room Temperature
1/3 Cup Vanilla Soymilk
1 Tsp Vanilla Extract
1/4 Tsp Almond Extract
1 Cup Raspberry Jam [ Use any, Apricot taste good as well ]

• Sift and combine all the flour, baking powder and salt together in a big bowl.
  
• Beat the sugar and margarine together.
• Then slowly beat in the soymilk, vanilla and almond extract.
• Beat ind the flour mixture until everything is well combined
• Wrap the bowl in plastic wrap and chill it in the refrigerator for at least half an hour.
  
• Preheat the oven to 325 F.
  
• Take the dough out and roll it into 36 balls and place it onto a greased cookie sheet or parchment paper lined onto of the cookie sheet.
• Gently flatten the the ball of dough a bit and make an indentation with your thumb.
  
• Put the cookie sheet back into the refrigerator.
• Pour the jam into a bowl and break up the big chunk of jam with a fork.
• Then place pur the jam into a pastry bag or a zip lock bag with a hole slit on a corner.
• Take out your cookies and fill the indentations with the jam.
  
• Place it into the oven and bake it for 12 to 15 minutes or or until lightly browned.
• Cool the cookies on a cooling rack.
  

Fat Free Vegan Can't be Beet Chocolate Cake

I got this recipe off of FatfreeVegan. I wanted to get rid of some of the beets that I had in my fridge. These little cupcakes were really delicious but I found it to be a bit too chocolaty. This cake were moist and not dense despite the fact that it was made up of mainly whole wheat flour. I wanted to get rid of the baby food that were in my cupboard so I used that instead of the apple sauce and I also reduced the sugar from 1 Cup to 3/4 Cup. I found the cupcakes to be sweet enough but my boyfriend thought that it was very subtle and would preferred it to be sweeter. He described it as eating very dark chocolate. I made them as cupcakes since it were much easier for me to eat and I gave more than half away to my boyfriend since I'm the only one in my family who eats vegan food, chocolaty food and sweet food. I would never be able to finish it.

Avocado Amaranth CousCous for 1 Person

I don't normally post meal recipe since I'm never measure anything I just eyeball it so the measurements for this will obviously be from eyeballing. I hate it that I am the only one eating. My parents thinks that because I am vegan I don't have much to eat want so they don't eat my food even though I offer it to them. They also don't like any other type of food other than Chinese. I always end up with so much leftover and I hate that so this recipe should be enough for one person. I still think it's more than enough for one person. It's like for one and a half person. This dish is a bit Chinese and a bit Middle Eastern. I believe that's where it originated. I have never seen amaranth leaves sold anywhere else except for the Chinese market so if there aren't any amaranth leaves available, you can use spinach.

In Cantonese it's called Yeen Choy (莧菜). Amaranth is also called Chinese spinach and there are two varieties. There are the white and red. The white are just the regular green leaf but the red one has purple in the middle of the leaf and the purple branches outwards. When you blanch the red amaranth, the water turns purple like beets. Amaranth are very high Vitamin A, Vitamin C, calcium and iron. There is up to 28% Calcium and 17% iron in one cup of amaranth. That's how much I can grab with my chopstick at one time and I tend to reach for my amaranth several times cause I love it oh so much.

Yields 1 serving/ 289 Cal per Serving
1/4 Cup CousCous
1/4 Cup Vegetable Broth

2 Big Shallots, Finely Diced
1 Clove of Garlic, Minced
Handful of Amaranth, Rinsed and Roughly Chopped [You can use Spinach]
2 Tsp Thai Basil, Minced [ You can use Basil ]
2 Tsp Cilantro, Minced
2 Strand of Green Onions, Finely chopped
1/3 Stalk of Celery, Finely Diced
1/4 Avocado, Diced
5 Grape tomatoes, Quartered
1 -1 1/2 Tbsp Tomato Sauce or enough to lightly coat everything.
Salt for tasting

• Lightly spray a nonstick pan with oil and cook the shallots on medium heat for about 3 minutes.
  
• Add in the garlic and continue to cook until the shallots are transparent.
• Then add in the amaranth and cook until they are dark green. Then put it in a dish and set it aside.
  
• Cook the couscous with the vegetable broth in the same pan as the onions until all the broth is gone. Please watch carefully since there is very little couscous and moisture, it will easily burn.
• Fluff it up with a fork and mix the shallot and garlic into the couscous.
• Lightly toss in the basil, cilantro, leek, celery, tomatoes and avocado.
  
• Add in the salt and tomato sauce and lightly coat everything. I used tomato and basil flavored tomato sauce.
  

Vacation Upstate...banana brownies, asian puff pastry

I am currently on vacation at Hyde Park for a week since my b/f is currently going to CIA and he already started school while I still have several weeks left. He goes to school at 12:30 pm and comes home at 9 pm. So you can only imagine with can a girl be doing in his apartment all day. Well truthfully, I've been doing nothing...maybe some food blog reading and some baking. The apartment is pretty bad. The shower leaks so you hear water running all the time and the toilet flushes automatically and the oven dial does not have the temperature on it and sometimes the oven doesn't even heat up! With some experimentation, I figured out the oven temperature with a handy dandy oven thermometer. Alright on word with the food blogging.

Very Banana-ie Brownie with Options

Very Banana-ie brownie. More Banana-ie than chocolaty but I've made some adjustment to make it more chocolately. However the picture is of the very banana-ie brownie. Modified the recipe on Vegweb Chocolate Banana Brownie to suit the ingredients that we had.

Recipe Yields 36 1.5" x 1.5" pieces 70 Cal/ Bite size Piece
180g 1 1/2 Cups All Purpose Flour
76g 2 2/3 oz Semi Sweet Chocolate Chips or Blocks, Melted
347g 2 1/2 Large Banana, Riped and Mashed
300g 1 1/2 Cup Sugar
1/4 Tsp Salt
15mL 1 Tbsp Vanilla extract

• In a large bowl cream the sugar, mashed banana and melted chocolate together.
• Combine the vanilla extract.
• In a smaller bowl combine the dry ingredients together.
• Slowly add the dry ingredients into the wet and combine.
• Pour it into a 9" x 9" pan and bake it in the oven for 400 F for 25-30 minutes.

Option : To make it more chocolaty use 142g 5 oz Semi Sweet Chocolate Chips or Blocks instead of the 76g 2 2/3 oz and used 319g 2 1/3 Large Banana instead of the 347g 2 1/2.

Apple Raisin Chinese Puff Pastry

They are similar to the European puff pastry but not exactly. Instead of butter, lard and oil is mainly used for the fat. I got the recipe of the puff pastry from Cafe of the East. Normally when you go out to eat dimsum, they are filled with the mung bean, red bean paste, taro paste or lotus paste. Apparently being upstate, I don't have the luxury of being a walking distance from my local Asian market so I'll make a apple raisin filled ball.

I modify the puff pastry from Cafe of the East to fit the ingredients I had available.

Recipe Yields 20 Puff Pastry Ball 162 Cal/Pastry Puff Ball

Chinese Puff Pastry 122 cal/ Puff Pastry Dough
Wet Dough
200g 1 2/3 Cup All Purpose Flour
70g 1/3 Cup Shortening*
20g Sugar, Confectioner
+ - 100mL Water

Oil Dough
120g 1 Cup All Purpose Flour
60g 1/4 Cup + 2 Tsp Shortening*

* If you don't want to use the hydrogentated crap you can use expeller pressed oil like Earth Balance shortening and Spectrum shortening.

Filling
742g 3 1/2 Large Apples (I used gala)
85g 3 oz Raisins
177 3/4 Cup Cranberry Juice
1 Tbsp of Sugar, Granulated

To make the pastry dough

• First you need to make the wet dough by combining the sugar and the flour.
• Then cut in the shortening into the dough until all the crumbs are uniform in size.
• Slowly add the water as you mix the dough with your hand until it is smooth like the consistency of bread dough. Then let it rest for 30 minutes.
• Then make the oil dough by cutting in the shortening into the flour and knead it until it has the consistency of the wet dough. Add more shortening if you have to. Then let it rest for 30 minutes.

To make the filling

• Peel and core all the apples and dice them into about 1 cm cubes.
• While you are cubing the apples pour cranberry juice in a medium size pot and put in your raisins and let it simmer on medium heat.
• Then add in your apples and sugar and combine.
• Continue to simmer it until all juice reduces to nothing. Stir occasionally to make sure that the apples or raisin do not stick to your pot.

To assemble the apple raisin pastry

• please click on the picture to enlarge and see the visual aid.

• 1. Put the oil dough on a flatten wet dough.
  2. Wrap the oil dough with the wet dough and pinch the ends together
  3. Roll out the dough vertically.
  4. Roll the long dough downward into a long cylinder, resembling a cigar.
  5. Turn the horizontal cigar 90 degrees so that it is vertical.
  6. Roll out the cigar dough vertically.
  7. Roll the vertical dough downward into a cylinder again.
  8. Sit the cylinder upwards on your palm.
  9. Pinch up the ends so that it forms a ball.
  10. Situate the botto of the ball on your palm, so that the swirly pinched
  up ends are facing you and flatten the dough with your fingers. Make sure
  the edges are thinner than the middle and do not pull on the dough to
  flatten as it will pull apart the coil lamination you have just rolled out.
  11. Put the filling into the middle of the circular dough and pinch up the ends and round it into a ball.
• The dough doesn't spread so you can put it close together on a cookie sheet and bake it for 400 F for about 30 minutes.

MErry Xmas

Merry Christmas, Hanukkah, Kwanzaa and New Years. Holiday is the best LOTS OF FOOD!! weight gaining time awesome!! No more school thank goodness but the vacation is passing by so quickly!!

Spicy gingerbread cookies


Vegan cookies delicious!! I'm sick and tired mild tasting or just sugary tasting gingerbread cookies. Need the spiciness of all the herbs, so here's my recipe of these very spiced up ginger cookies.

Dry Ingredients
1 Cup All Purpose Flour
3 Tbsp Ginger, Grounded
1 Tbsp Cinnamon, Grounded
2 Tsp Allspice, Grounded
1 1/2 Tsp Clove, Grounded
1 1/2 Tsp Baking soda
1/4 Tsp Salt

Wet Ingredients
113g or 1/4 lb 1/2 Cup Butter, Soften
6 Tbsp Sugar, Dark Brown
6 Tbsp Molasses, Regular
1 Egg Replacer

• Preheat the oven to 350 F.
• Sift the dried ingredients and the dried portion of the egg replacer into a bowl.
• In a larger bowl cream together the butter and the sugar*. Add in the rest of the wet ingredients and combine well.
• Then gradually add in the dried ingredients into the wet ingredients.
  
• If you are making medium size gingerbread houses (around 4x8), bake the cookies for 18 - 20 minutes. It's better to over bake them a bit rather then under bake them like you usually would since you need a sturdy base for the gingerbread house.
  
• If you are making small tiny cookies for decoration (around 1 1/2- 2 cm) like the one in the picture bake them no longer than 5 minutes.
  
• If you are making regular cookies bake them for 10-12 minutes or until the top is slightly brown.

*Cookie Tip : Never over beat the sugar and the butter because your cookies will raise to much in the oven and deflate, resulting in a thin oily cookie because of all the extra air that is trapped in the butter.

Whole Wheat Cranberry Raisin Bread
The key to make great chewy artisan like bread is by creating a wet dough and letting time do all the work.

• Bread Tip #1: To get a better tasting bread let the bread rise slowly for a long period of time. So if you plan on eating bread tomorrow, you should make the dough and let it rise overnight in the refrigerator but the longer the dough rises, the yeastier it will taste so reduce the yeast a bit.
• Bread Tip #2: Normally flour requires a lot of water. They have bread dough with up to 75% hydration and some even higher which will result in a very sticky dough. IMPOSSIBLE TO WORK WITH, but this is where the next several tricks will come in handy!!
• Bread Tip #3: If you are preparing a wet bread dough mix all the dry and wet ingredients together. Don't knead it cause you wont be able to anyways. Just let it sit for 45 minutes. (Longer if you want but reduce the yeast, same principle as Bread Tip #1). This method is called autolysis. This allows the flour to absorb all the water and it helps develop good fibers between the gluten and starch.
  
• Bread Tip #4: Since the wet bread dough is too sticky to knead, just use the stretch and fold method. No need for kneading. After the autolysis or if you are skipping that step, put a bit of flour on your work area, stretch out the dough into a huge rectangle. Just fold the right side towards the middle, the left side towards the middle, the bottom side towards the middle and the top towards the middle. It's kinda like folding a envelope. Turn it over so that the smooth sides face you and fold it two more times. Let your dough rest for another 45 minutes or until double and fold it once more and let it rest before shaping, go through it's final rise and baking it.
• Bread Tip #5: Getting a hard crust by steaming the bread in addition to preheating the oven at the highest setting. You should steam the bread the first 5-10 minutes of baking since that is when the crust develops. To steam just preheat a metal pan in the rack below where you intend to bake the bread. When the oven finish preheating, put your bread in and pour a cup of water into the metal pan below the bread BUT newer ovens can't handle steam so it might break. If you have a cruddy oven like mine, I don't think you would mind as much but do this at your own risk. You should lower the temperature of the oven after 5-10 minutes.
  

Sponge Starter
118g 6/7 Cup Bread Flour
118 mL 1/2 Cup Water, Warm
1/4 Tsp Active Dried Yeast

Main Dough
53g 2/5 Cup Bread Flour
163g 1 1/4 Cup Whole Wheat Flour
180g 3/4 Cup Water
1 1/2 Tsp Sugar, Granulated
1/4 Tsp Salt
2 oz Cranberries, Dried
2 oz Raisins

• The night before mix the yeast into the water until all the yeast dissolves.
  
• Then mix the water with the bread flour until everything is combined.
  
• Cover it with a damp cloth and let it rise for 24 hours. My house was 63F if it's warmer let it rise for a shorter period of time.
  
• When the 24 hours is up start by soaking the dried fruits in warm water.
• Then combine the flours, sugar and salt in a bowl and mix in the water into the dried ingredients slowly. Mix with a plastic or wooden spoon.
• After the main dough is combined mix the sponge starter into the main dough. Make sure everything is well incorporated.
• Then drain and fold in the raisins and cranberries.
• Let the dough sit for at least 45 minutes for autolysis.
• Fold the dough like I have described in bread tip #4.
  
• Let it rest again for 45 minutes or until it doubles and passes the finger test.
• Punch down, fold once more and shape into your loaf.
• Preheat your oven to the highest setting.
• After your shaped bread has rised for 45 or until it passes the finger test, put it into the oven and bake it for 8 minutes.
  
• Then lower it down to 350 F and bake it for another 45 minutes or until the toothpick slides into the deepest part of the bread easily and comes out clean.

Vegan Rugelach

Wow I haven't updated in quite a long while. School was crazy! I'm so glad classes and finals are over. Now I can devote all my time into my hobbies. HOrray hoorah. It seems like there's never enough time for anything.

Mixed Fruit Rugelach
I used to work in a Jewish Bakery and I would snack on those all day. Too bad it's not vegan and that place closed down due unsatisfactory scoring in the health inspection. I would know hahaha, but thank goodness I left before that happened.

Rugelach is a very popular Jewish cookie. They normally contain nuts or some kind of jam. The most popular rugelach that we had in the Jewish bakery were the chocolate and the cinnamon raisin. This is a really simple recipe. Nothing special. No crazy drizzle or excess amount of sugar especially for the holidays.



Yields 24-32 Mini Rugelach/ 12-18 Large Rugelach (2129 cal Total)
Dough
1 Cup/ 120g All Purpose Flour
3 oz/ 85g Vegan Cream Cheese, Room Temperature
2 oz/57g Vegan Butter, Room Temperature
1/4 tsp Salt

Filling
2 oz/ 57g Raisins
2 oz/ 57 g Dried Cranberries
2 oz/ 57 g Deglet Noor Pitted Dates, Chopped
1/3 Tsp Cinnamon, Grounded
3 Tbsp Soymilk, Warm (you can use any vegan milk)

• For the dough part, sift the flour and salt together.
• Make a well in the middle of the flour mixture and cut in the cream cheese and butter.
• Let the dough chill in the refrigerator for at least 2 hours.
  
• Meanwhile mix the cinnamon with the soymilk and soak the dried fruits in the soymilk mixture. You don't want the fruits to burn while they are baking.
• After the chilling is finished.
  
• Preheat the oven to 350 F.
  
• Take the dough and roll it out to be a 8" x 16" rectangle. *
  
• Then spread the mixture evenly across the dough and tightly roll up the dough.
• Wet a knife and cut the rolled up rope of dough to however big you want the rugelach to be.
• If there is any leftover liquid from the filling, brush it ontop of the rugelach and bake it for 35-40 minutes or until the top turns into a light golden brown.
  

*If you want to make mini rugelach, you get less spirals in the cookies. Just divide the dough in half and roll each piece to a 4" x 16" rectangle.

Steamed Spring Roll
Normally the ones at YumCha is fried but it's healthier to steam but the taste is very different.
This recipe is very similar to the tofu skin wrap.


Yields 21 Spring rolls

Water
21 Spring roll Wrapper
15 Dried Shiitaki mushroom
2 Bunch of Rice Vermecille Noodle
1 10 oz Baby Corn, Canned
1 10 oz Braised Bamboo Shoot, Sliced into Matchsticks
20g Woodear Fungus
Soy Sauce
Salt

• Soak the shiitaki mushroom, rice vermecille noodles and woodear three separate bowls of warm water.
  
• Rinse the canned baby corn and bamboo shoot to get rid of the perservatives in the can.
  
• Slice the shiitaki mushroom into thin slices and cut the rice vermecille noodles into 2" and snip and hard spot in the woodear. Then roughly chop the woodear fungus.
• Cut the baby corns into quarters.
• In a saucepan cook the mushroom and woodear fungus until it's almost 3/4th done then add in the baby corn and bamboo shoot and cook it until they are warm.
• Toss in the vermecille noodles and cook for about 2 more minutes. Then flavor with soy sauce and salt.
  
• * Soak a spring roll wrapper in warm water to soften it.
  
• Place the spring roll wrapper on a flat surface and place the filling horizontally in the middle towards the bottom of the wrapper.
• Fold the left and right side of the wrapper towards the middle and then roll the wrapper tightly starting at the bottom where the filling is.
• Repeat this process 20 more times, start the steps where the * asterisk is.
• Place the spring rolls in to a steamer or a wok with some water and steam it for 15 minutes.
  

Soy Yogurt Cheese


I personally think it taste better than sour cream and cream cheese. Just follow these few simple step to make your own yogurt cheese from regular soy yogurt. You can make your own soy yogurt by going here. You can use this soy yogurt cheese for almost anything

Yogurt
Colander
Cheesecloth or Coffee Filters.

• Line your colander with a cheesecloth or enough coffee filters to fit the whole colander. (Just wet the coffee filter to make it easier to handle.)
• Pour the cheesecloth over the muslin and let it strain the refrigerator for at least 4 hours.

*note: if you want a more tangy yogurt cheese do not use commercial soy yogurt, make your own. The longer you ferment the yogurt, the tangier and sourer the yogurt becomes.

Macau Almond Cookies

They are also known as Macau Almond cake. This brand makes their almond cookie mainly out of almond, oil and mung bean starch. This company is a well known bakery in Macau famous for their almond cookies. They are absolutely delicious. I have odd cravings to make southeast Asian food. Delicious. I love kueh!

Cookies

So damn tired. My b/f, friend and I went bike riding for more than 4 hours along bike trails. Holy Fudge!! My bum hurts like a bitch. We went down hill on a rocky, dirt rode. I hit a tree at full speed and I went flying across the path. Awesome...bruised my pelvic bone when I hit the metal rod on the bike that is between the legs. I need to go out more hahahh fudging loser :3 Anyways enough ranting.

Berry Stoned Pome Smoothie

Laced it with calcium powder and protein powder in attempt to get all the needed nutrients. It does taste more like a power shake since it's does have a slight powdery gritty texture from the soy protein. You can do without it but hey you're not getting that calcium and protein even though it's not as much as a glass of soy milk. It has more protein than a regular soy milk smoothie.

Recipe Yields 3 cups/ 144 Cal, 11.7% Dv Calcium, 6g og Protein
1 Med-Large/195g Apple
1/138g Nectarine, White
1 Cup/250g Raspberries, Unsweetened Frozen
1 Tbsp Agave Nectar
2 Tbsp Soy Powder (Now Brand)
1/2 Tsp Calcium Powder (Now Brand)
1 cup/237 mL Soy milk, plain

• Pit and chop the apple and nectarine into 1/2 inch cubes.
  
• Throw in the raspberries, apples and nectarine into the blender (hence the name of the smoothie).
• Top it off with the soy powder, calcium powder and agave nectar.
• Pour in the soy milk and blend!
  

It's really sweet from the apple yum!

Graham Cracker Raisin Cookies!!

Whoopdie doo! Need to get rid of my graham cracker. Use vegan graham cracker so watch out for em honey!! I need to perfect this cookie. My mom thinks it's sweet but I think it's fine. I think it's a bit too soft and chewy but my mom thinks it's nice soft and chewy. Hard to please so eh...

Recipe Yields 18 Cookies
1/2 Cup of Sugar
1/4 Cup Soy Butter
1 Egg Substitute (I used the rice egg)
1/3 Vanilla
1/4 Tsp Cinnamon, Grounded
8 Large/125g Graham Crackers
1 Tbsp Baking Powder
Pinch of Baking Soda
1/4 Tsp Salt

• Place the crackers into the food processor and process it until the crackers become powdered graham crackers. (Not crumb, POWDER!!)
• Cream together the sugar and the butter in a large bowl until the mixture is all nice and creamy.
• Cream the egg substitute into the creamed sugar mixture until everything is combined. (If you are using flax egg or the rice egg, let it cool down first or it will melt your creamed butter mixture)
• Put in the vanilla extract the grounded cinnamon and cream it all together.
• Preheat the oven to 350 F.
  
• Sift the graham cracker powder, baking powder baking soda and salt into the creamed mixture.
  
• Mix the dough together until everything is combined.
  
• Form into 18 balls of dough and bake it on the cookie sheets for 12 minutes @350 F.
  

Italy Grape


Can someone please tell me what exactly are they? They were labeled Italy Grapes but I googled it and there were just listing of wine grapes. The chinese name for it is also Italy Grapes so I don't know. They are about 3/4 inches in diameter. The skin is also quite thick and the flesh is a bit tart but also has a hint of grape/plum flavor. I don't know please do inform me of this odd fruit.


Tempeh mixed Veggie Sandwich


Mixed veggies...You can tell me about it. Yes that is bokchoy. I dont even know what kind of sandwich it is hahah. Fried tempeh with soy sauce, Bokchoy, pan fried tomato with sweet relish and dijon mustard on pumpernickel. Que? Asian stuff with some non Asian stuff hahah yay!! It tasted pretty good though. Muahahah oddball

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.