This blog is a celebration of the wonderful world of vegan cooking. Enjoy!

* The title of this blog refutes the dangerous idea that veganism is a weight-loss diet and that all vegans are skinny. Conversely, being a-not-so-skinny-vegan is also not the same as being overweight or unhealthy. All food intake must be part of a balanced lifestyle.

Wednesday, January 6, 2010

A Vegan Christmas: Part Four (final)

Well Christmas day was a bit hectic. Brett was working downstairs from 5am until 1030pm (after heavy Christmas Eve drinking at the Pacific Hotel) and we all helped out during the day although by the afternoon my brother and I were screaming at each other and so I went upstairs to prepare dinner for the arrival of the Welch family.

I made more gingerbread (using a wine bottle as a rolling pin). The gingerbread is fantastic.

Gingerbread Cookies
from The Joy of Vegan Baking

advanced prep required

3 cups flour
1/4 tsp salt
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup marg (at room temp)
3/4 cup sugar
1 1/2 tsp egg replacer powder (don't mix it with water)
2/3 cup golden syrup (original recipe has unsulphered molasses but gs works fine)

Sift together flour, salt, baking soda, ginger, cinnamon, nutmeg and cloves. Set aside.
In another bowl beat together marg and sugar until light and fluffy. Add egg replacer powder and golden syrup and beat for another minute. Add flour mix and beat until you have a smooth dough. You may need to add 1-2 tbspns of water to get right consistency.
Divide the dough in half and wrap in plastic wrap. Refrigerate for at least 1hr (preferably overnight).
When ready preheat oven to 180C.
Roll out the dough to a 6mm thickness one at a time leaving the second in the fridge (although if you've left it overnight you can take them both out) onto lightly floured surface. Keep turning the dough as you roll. I found it easier to work with the dough as it gets warmer but if it's too warm to keep the shape of the cookie then stick it back in the fridge for a bit.
Cut out the cookies using cookie cutters and transfer to lined baking trays/sheets. Bake until they begin to brown around the edges.
Remove from oven, let cool on baking tray for a few minutes then transfer to wire rack.

I made the usual potato salad and Chang's Noodle Salad to go with everyone's ham and chicken (which I did not eat). I made sticky date pudding for dessert which Uncle Shane loved so much he now swears I cannot be my mother's daughter (Mum can't cook). Geoff and I made vegetable and seasoned tofu kebabs (on sticks) which were yummy. And I received many, many presents so all in all it was a pretty good Christmas.

Siena Cake recipe to come.

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