Thursday, July 10, 2008

Sesame Ginger Tofu, Vegan Coffee Cake, and Carrot Apple Ginger Juice

I've been using ginger a lot lately. I started with some fresh ginger in Sesame Tofu, a recipe from Tofu Cookery by Louise Hagler, which has some of my favorite tofu dinner recipes. The ingredients are pretty simple, and it didn't take long to make. Basically, you dredge the tofu in a fresh ginger/fresh garlic/soy sauce (I like Braggs) mixture, then a flour/sesame seed mixture, then bake it. The result is crispy, ginger-y, and garlic-y, with the little sesame seeds adding interesting bits of texture and flavor (they kind of pop and crunch in your mouth). I also like using fresh ginger in my juicer. Here I juiced two red delicious apples, three carrots, and a cube of ginger (organic preferred, of course). This is one of my favorite juice combinations because it's a little sweet with a little spicy kick from the ginger.

I used organic powdered ginger in a coffee cake recipe I got from The Garden of Vegan. I ran out of oil mid-recipe, so the result is that my topping became more powedery than crumbly. It was still super good though. The cinnamon, ginger, and walnuts are a stellar combination!

3 comments:

Paulina said...

I <3 ginger!

Theresa said...

I love ginger so much. That tofu looks especially good to me right now...

Vegyogini said...

I LOVE ginger! The tofu sounds fantastic and so does ginger in coffee cake. Of course, ginger in juice is a given. :)