Paul Cooks: Gingerbread Apple Pie

It's Wednesday, which means Paul is cooking. The balls theme apparently didn't work out so instead I'm just posting whatever Paul has cooked this week that we've managed to capture on camera. Today we have pie. We went apple picking at Kiyokawa Orchards this past weekend and brought home some newtown pippins that went into the pie. The gingerbread apple pie from Vegan with a Vengeance. A mighty good pie. I made the apron which makes more sense if you've been watching Storage Wars lately or maybe just really like the wow factor of pie.
Pie.

Mofo Monday: Food I Eat

Another old favorite is the chickpea spinach curry from Vegan With a Vengeance. This bowl is looking a bit ghostly but that's because I was in a hurry to take the picture so I could eat. Thus there is still steam streaming off the curry. Always a good choice.

Cookbook Favorites: Chickpea Broccoli Casserole from Vegan with a Vengeance

I don't know how many times I have made this recipe, but it never gets old. In the picture above I have added some Daiya cheese but it is most delightful made according to the recipe. From Vegan with a Vengeance by Isa Chandra Moskowitz. This is one of the first vegan dishes I made.

Three 16-ounce cans of chickpeas, drained and rinsed
1 large onion, quartered and thinly sliced
3 large carrots, grated (about 2 cups)
1 head broccoli, cut into small florets (about 4 cups)
2 tablespoons thinly sliced chives
1/2 cup bread crumbs (preferably whole wheat)
3 tablespoons olive oil
1 cup vegetable broth
1 teaspoon salt

Preheat oven to 350º F.

In a large bowl, mash the chickpeas well, using a potato masher or firm fork. It takes about 2 minutes to get the right consistency. Add the vegetables and mix well. Add the bread crumbs and mix; then add the oil, and mix again. Finally, add the vegetable broth and salt, and mix one last time.

Transfer all ingredients to a 9 x 13-inch casserole dish (preferably glass or ceramic). Press the mixture firmly into the casserole. Cover with foil, and bake for 45 minutes. Uncover and bake for 15 more minutes.

Cookie Friday! Sparkled Ginger Cookies

To continue the ginger theme from earlier this week, today I have the recipe for the sparkled ginger cookies from Vegan with a Vengeance. This is hands down my favorite cookbook and I don't know how many times I've made these cookies. They are excellent for shipping out in holiday packages or to eat by yourself with a cup of tea while hovering over your wonky radiator pretending it is a fireplace at your country estate.
Photo is courtesy of oh, it's amanda and you can click over to her flickr page because her pictures are lovely.

These cookies are all over the internet. You can find many photos on flickr and also the recipe floating about.

4 tablespoons turbinado or demerra sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup canola oil
1/4 cup molasses
1/4 cup soy milk
1 cup sugar
1 teaspoon vanilla extract

Directions:

-Preheat the oven to 350 degrees F.
-Place the turbinado sugar in a small bowl. It will be used to roll the cookies in
later.
-Sift together flour, baking soda, salt, and spices.
-In a separate bowl, mix together the oil, molasses, soy milk, sugar, and vanilla. -Pour the dry ingredients into the wet and mix.
-Roll into 1-inch balls, flatten into a 1 1/2-inch diameter disk, press into the
turbinado sugar and place 1 inch apart sugar side up on a cookie sheet.
-Bake 10 to 12 minutes and cool