Tag Archives: ginger

Ginger and Caramel Cheesecake


Serves about 8-16

Pre-heat oven to 350F.

1 container of Trader Joe’s Triple Ginger Cookies
1 stick of Earth Balance, melted

In a food processor, blend about 3/4 of the cookies and the melted margarine till it becomes a fine crumb. Press into 4 mini non-stick springform pans or one large.

1.5 containers of vegan cream cheese (12 oz)
11 oz silken tofu
2/3 c granulated white sugar

Blend together till creamy.

1/8 c lemon juice
1 tsp vanilla
1 tsp cornstarch

Whisk together in a small bowl, then add to tofu mixture. Blend again for a couple minutes. Pour mixture evenly between the mini tins or onto the one big crust and then back for about 35-45 mins (till golden-tinged on top). Remove from oven and let cool for 2 hours.

1 c granulated white sugar
1/4 tsp salt
3/4 c coconut cream (the hard stuff off the top of the can – easiest way to get this is to refrigerate the can for a few hours)

In a heavy-bottomed pot (at least medium-sized, because you don’t want to deal with boiling-over caramel), add the sugar and salt and heat on high, continuously stirring with a wooden spoon until it becomes completely lumpy (about 10 mins). Reduce heat to medium and keep stirring till most of the lumps have softened and you have a sort of soft, gooey clump of melted brown sugar (about another 10 mins). Add the coconut cream (carefully – a couple tbsp at a time – because it will boil up and splatter) and kept stirring till the lumps are gone (or at least mostly gone) (about another 10 mins). 

Once the cheesecakes have cooled you can either

– pour the hot caramel directly onto them, then cover with cling film and refrigerate overnight. The caramel will appear to harden while it’s cooling, but something in the cheesecake filling will re-liquefy it completely in about 48 hours, so it’ll end up a nice, gooey sauce or

– spread the caramel out on to parchment or wax paper and let it harden (only takes a few minutes) then break it up into chunks and sprinkle over the cheesecakes before serving or

– a combination of both of the above.




Ginger Loaf


This is a veganized version of a very old-fashioned New Zealand sweet loaf.

Heat your oven to 375 F. Line a loaf tin with parchment paper.

Cream together

1/2 tbsp egg replacer
1 1/2 tbsp water
2 oz Earth Balance
6 oz golden syrup
4 oz sugar

Then add the following in small, alternating, amounts, mixing well in between

3/4 c unsweetened soy milk
9 oz flour, sifted with
1 tbsp ground ginger

Lastly dissolve

1 tsp baking soda in
1/4 c hot water

Add to the bowl and  mix well. The batter should be fairly runny. Pour into your lined tin and bake about 65 mins: the loaf is done when a skewer comes out clean. Start testing at about the 45 min mark, as baking time will depend on your oven and tin size.

Once baked, remove from tin by lifting up the edges of the parchment paper and let it cool on a cookie rack for about 30 mins. Can be served warm or cold, plain or with butter/jam.

“Beef” and Broccoli


Recipe taken from here.

serves 2 people.

1 packet of Gardein Beef Tips
1.5 tbsp soy sauce

Mix together in a small bowl and set aside.

1 c white long grain rice
3 c water

Add to pot, cover, set on high, set timer for 20 mins. Once it starts to boil (keep a close eye on it!), turn it down to the lowest setting. Once it’s done, leave the lid on, turn off heat and let it sit for another 10 mins.

In the meantime, whisk together:

1.5 tsp dry sherry/cooking sherry
1 tbsp veggie broth
2.5 tbsp vegetarian oyster or hoisin sauce
1.5 tsp brown sugar
0.5 tsp toasted sesame oil
0.5 tsp cornstarch

Set aside and then in a separate small bowl mix:

3 cloves minced garlic
1 tsp of ground ginger (or fresh ginger)
1 tsp peanut oil

Set aside. Chop up the following:

4 c of broccoli florets
1 red or yellow pepper (dice)

Heat a non-stick pan on med-high, add 2 tsp peanut oil, throw in the beef tips/soy sauce and stir briskly till browned (3 mins or so). Remove from pan, set aside, add broccoli and stir for about a minute, then add 3 tbsp of water, put a lid on, turn the heat down to med-low and steam for a few minutes – till just tender. Remove broccoli and add the bowl with the beef. Turn heat back up on the pan, add another 2 tsp peanut oil, throw in the pepper and stir till it starts to brown, about a minute. Add the garlic/ginger mix and stir another minute. Add the meat/brocc back into the pan, along with the sauce you made earlier. Stir to coat for a couple of mins, then cover, turn off heat. Your rice should be done right about now, so it’s ready to serve!

Nutritional information includes 1.5 c of cooked rice per serving.

** I just realised I cut off the vitamin A part when i shopped the nutritional label: it’s 56%.


Broccoli and Udon Curry


This dish is super simple and REALLY tasty – I found the original recipe here.

makes about 4 servings

4 heads of broccoli, broken up into small florets
1 large red onion, thinly sliced into half moons
1 package of tofu, frozen, thawed, drained and pressed
4 packages of pre-cooked udon noodles
soy sauce
peanut oil
6 c of water
2 tsp of fake chicken stock*

Chop your tofu into a bite-sized dice and then throw into a pan on med-low. Let it cook slowly so it dries out. When it starts getting golden, sprinkle over some soy sauce and a little peanut oil. Once it’s nicely browned, remove from pan and set aside in a large bowl.

Add the onion to the pan, along with a couple tbsp of peanut oil and a tsp of salt. Turn up the heat to medium and saute for a few minutes – it doesn’t need to be super well cooked, since it’s red onion and you want to keep the shape and flavour for the dish. Set aside with the tofu.

Add the broccoli, a bit more oil and some salt to the pan, cover and cook for a few minutes, giving the pan a shake now and again. Add to the onion and tofu.

Bring the water and fake chicken stock to a boil in a large pot and add the pre-cooked udon. Cook for about 4 mins. Drain the noodles BUT keep the stock. Add the noodles to the other stuff in the bowl.

*here you can sub pre-made vege broth, homemade stuff, fake beef stock, anything like that really. Or you could use plain water. But since you need the stock or broth for the sauce later, this works well.

5 “dashes” of garlic powder**
5 “dashes” of ground ginger powder**
2 c of fake chicken stock (from cooking the udon)
2 tsp cornstarch
1 tbsp soy sauce
1/2 c light coconut milk
peanut oil
dash of curry powder

**original recipe calls for fresh garlic and ginger but I discovered at the last minute that my entire bag of pre-peeled garlic was moldy and I just prefer ground ginger to fresh – the flavour is more mellow to me.

Using the same pan as above, add a little peanut oil and the garlic and ginger powders. I didn’t measure these at all, just “dashed” it out into the pan. Stir it round for a minute. Add the cornstarch to the stock and stir well, then add to the pan, along with the soy sauce. Bring to a boil (covered), then let it cook for about 3 mins. Stir in the coconut milk and turn off the heat. Taste and add a dash of curry powder if you feel it needs a bit more flavour.  Fold in all the vege and noodles. Serve in bowls.

Asian ‘beef’


I adapted this recipe to make it vegan:

  • 1/2 cup of soy sauce
  • 1/3 cup of brown sugar
  • 2 tbsp sesame oil (or 1.5 tbsp of toasted sesam oil)
  • 2 tbsp rice wine vinegar
  • 2 green onions, chopped
  • 4-5 cloves of garlic, minced
  • 1 tbsp fresh ginger, grated (I used a generous tsp of powdered ginger)
  • Sea salt and freshly cracked pepper, to taste (if desired)
  • Pinch of crushed red pepper (I left this out because I am a baby about hot food)

Mix all the ingredients really well and add a package of Gardein beef tips (or you could do tofu). Stir it all up and refrigerate for at least 4 hours or overnight. Make sure you sitr it at least a few times. Heat a large non-stick pan on medium-high, add a little oil and a pinch of salt. Remove the beef/tofu pieces from the marinade and add to pan, cook a few minutes and then pour in the rest of the marinade. Let it cook down a bit, and if it seems kind of thin add a tsp of cornstarch dissolved in a tsp of warm water.

Serve with rice and broccoli (or my preference: mashed potato).