gingered yams / sweet potatoes & tofu

Nice and simple - can't go wrong...

1. Judge the amount of yams or sweet potatoes you have on hand
2. Chop them into roughly large, 1" sized cubes
   
3. Decide how much tofu (firm works better than soft) you want to use
4. Cube the tofu into a desired size
   
5. Select a casserole dish that will fit the root veggies, plus the tofu, when chopped
6. Place the veggies & tofu in the dish
   
7. Drizzle with olive oil
8. Sprinkle with salt
9. Sprinkle copious amounts of good quality powdered ginger overtop
10. Cover with a lid
    
11. Bake at 400 for 30 minutes

Recipe by: Trudel; March '08

ginger snaps

dry:

• 2 cups flour
• 1 tsp. baking soda
• 1/4 tsp salt
• 1 tsp. ginger powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves

wet:

• 1/2 cup sunflower oil
• 1/4 cup molasses
• 1/4 cup soy milk
• 1 cup organic cane sugar
• 2 tablespoons freshly ground ginger
• 1 tsp. vanilla

topping (optional) :

• turbinado sugar (or demerrera sugar)

method:

Preheat oven to 350.

Combine dry ingredients in a large bowl.

Whisk together wet ingredients until well blended.

Pour the wet mixture over the dry and stir until thoroughly combined.

Using a deeply-rounded tablespoon measuring spoon (some are flat, some are circular and deep - that's the kind you want here) drop tablespoon-fulls of the batter onto a parchment lined baking sheet. The cookies will flatten and spread to the sides, so leave a good amount of space between them.

Top with the turbinado sugar by sprinkling overtop and pressing in the granules very lightly.

Bake 11 min. Let cool on cookie sheet 5 min. then transfer to wire cooling rack.


Recipe by: bunnyfoot.blogspot.com