Holiday Classic: Gingerbread Cookies


It’s surprising to admit, but I was never a kid who was overly impressed with getting a gingerbread man during the Holidays or any days for that matter.

Maybe it’s that those grocery store offerings were harder than sinking your teeth into a wooden plank? Or maybe it was the bitter, lip staining food colouring used to fill in Ginger-Santa’s suit? Even as a kid, artificial wasn’t my thing, but upon rediscovering the amazing, wafting aromas of spicy ginger cookies at my Grandparent’s house , I think I truly regained my love of molasses and the Gingerbread Man.

Packed with freshly grated ginger and that slow pouring dark molasses, these cookies are barely sweet, leaving room for plenty of adornment for the Holidays.

VEGAN GINGERBREAD COOKIES

1/2 cup Coconut Oil, room temperature
1/2 Cup Fancy Molasses
1/2 Cup Sugar
1 tsp vanilla extract
5 teaspoons Freshly Grated Ginger, include any juice
1 tsp Ground Cinnamon
pinch, Freshly Grated Nutmeg
3/4 tsp Baking Soda
2 1/2 cups all purpose flour

Cream the coconut oil and sugar until fluffy.
While this goes, and you’ll need the time, use spray oil to coat the inside of your 1/2 cup measure.
Pour in your molasses, and don’t forget that s l o w  saying… it does take it’s time.
Add molasses into the fluffed sugar, along with the vanilla.
Using a spoon, peel your ginger, then grate into a bowl to catch any extra juice.
Add grated ginger along with its juice, discarding any really stringy bits, until evenly blended.
Follow by adding the cinnamon and nutmeg.
Next, add the soda right to the dough and, on the lowest setting, follow with the flour, a half cup at a time.
Mixing just until dough comes together.
Shape dough into 2 discs and chill for at least 2 hours before rolling.
Preheat oven to 375 °F.
On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick.
Cut your dough out into desired shapes and place on a parchment-lined baking sheet.
Bake for 6 to 8 minutes until edges are firm to touch but centers are still soft.
Allow to cool completely before decorating.

For the icing, I’ve used this or I found that about 2 Cups of Icing Sugar (check your source), 1/4 Cup Corn Starch or Soy Flour, a drop of vanilla and a dribble of water mixed to a thick ribbon, will pipe really well.

What’s Cooking This Chrismas: A Countdown To The Big Day



Obviously by doing this, the menu won’t be a surprise when we drive up Christmas afternoon to surprise my in-laws with dinner, but I couldn’t resist…
There’s something so wonderfully stressful and exciting about coming up with a Holiday feast menu. I just love a challenge.

The appetizers are covered. (Heck, you could even go vote for the only vegan party food represented in this contest I found myself in.)*wink.

The soup, I’m repeating from Thankgiving. It was a roasted cream of cauliflower and it’s just too good to not to serve up again. It’s snowy and pristine but the depths of flavours from so few ingredients are just so completely satisfying. Besides, this corner of my family hasn’t tasted it – yet.

ROASTED CAULIFLOWER SOUP

1 Large Head Cauliflower, chopped
3 Garlic Cloves
2 Shallots, finely minced
1 Potato, medium, peeled and diced
2 Tablespoons Olive Oil
3 Cups Vegetable Broth
1 Cup water
1 teaspoon finely chopped fresh thyme leaves
1 Bay Leaf
1 1/2 Cups Unsweetened Soy Milk
salt and pepper to taste
Pinch Smoked Paprika, optional

Preheat oven to 400°F.
Roughly chop cauliflower and toss into a shallow baking dish with garlic and about 1 tablespoon of the oil. Top everything with a little sea salt and freshly ground pepper.
Roast for about 30 minutes in middle of the oven, tossing after about first 15 minutes.

In a large stock pot, heat the remaining tablespoon of olive oil and sauté the diced shallot until it’s just tender.
Add the roasted cauliflower and garlic, followed by the diced potato, vegetable stock, thyme and bay leaf.
Simmer for about a half and hour, or until cauliflower and potatoes are very tender.
Remove the bay leaf to purée soup. Blend until smooth.
Reheat soup on low and stir in soy milk and season with salt and pepper to taste.
If using, sprinkle over smoked paprika to serve.

If you’re going vegetarian, try serving with a smoked gouda topped crostini.

Serves 4 – 6.