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mothwingI've not really been into baking, but a friend's birthday changed that. I baked some autumn-themed spice and chocolate cookies which were very tasty. I can only hope that they arrived in good shape (that is, in one piece, and not as hard as rocks).
The fresh ginger roots in the supermarket had been on my mind for some time, and they're the reason why I choose spicey cookies. The results were astonishingly gingerbread-like. I am usually not even the biggest fan of gingerbread, but the fresh taste of the ginger changed that.
Ginger-chocolate chip cookies
Absolutely delicious. The recipe can be found here (it's vegan).
Ginger cookies
Recipe can be found here (and seeing as how the egg is completely optional, really, it might as well be vegan). As soon as I can track down affordable crystallized ginger somewhere, I'll definitely try triple ginger cookies, too.
Lentil "falafel", yoghurt sauce, and salad
Yummy. Yes, the sauce is not on there.
Sauce
1 cup low-fat plain yoghurt or yofu
1/2 cucumber, grated
2 tsp of garlic powder, or to taste. I don't like garlic that much, so I used only very little.
a few leaves of fresh mint, finely chopped, or 1 tsp of dry mint.
salt and pepper are optional.
Combine the ingredients and refrigerate for half an hour.
Falafel
I used this recipe:
Ingredients
* 1/2 (15 ounce) can chickpeas (well, lentils, in my case)
* 1/2 medium onion, finely chopped
* 1/2 tablespoon minced garlic
* 1 tablespoon fresh parsley, finely chopped
* 1/2 teaspoon coriander
* 3/8 teaspoon cumin
* 1/4 teaspoon salt
* 1 tablespoon flour
* canola oil or vegetable oil (for frying)
Directions
1. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
2. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
3. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
4. Fry in2 inches of (faaar too much. We just used a spoonful at most, in our largest pan. Was enough) oil at 350 degrees until golden brown (2-5 minutes).
The fresh ginger roots in the supermarket had been on my mind for some time, and they're the reason why I choose spicey cookies. The results were astonishingly gingerbread-like. I am usually not even the biggest fan of gingerbread, but the fresh taste of the ginger changed that.
Ginger-chocolate chip cookies
Absolutely delicious. The recipe can be found here (it's vegan).
Ginger cookies
Recipe can be found here (and seeing as how the egg is completely optional, really, it might as well be vegan). As soon as I can track down affordable crystallized ginger somewhere, I'll definitely try triple ginger cookies, too.
Lentil "falafel", yoghurt sauce, and salad
Yummy. Yes, the sauce is not on there.
Sauce
1 cup low-fat plain yoghurt or yofu
1/2 cucumber, grated
2 tsp of garlic powder, or to taste. I don't like garlic that much, so I used only very little.
a few leaves of fresh mint, finely chopped, or 1 tsp of dry mint.
salt and pepper are optional.
Combine the ingredients and refrigerate for half an hour.
Falafel
I used this recipe:
Ingredients
* 1/2 (15 ounce) can chickpeas (well, lentils, in my case)
* 1/2 medium onion, finely chopped
* 1/2 tablespoon minced garlic
* 1 tablespoon fresh parsley, finely chopped
* 1/2 teaspoon coriander
* 3/8 teaspoon cumin
* 1/4 teaspoon salt
* 1 tablespoon flour
* canola oil or vegetable oil (for frying)
Directions
1. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
2. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
3. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
4. Fry in
