Livin’ La Vida Vegan
January 26th
I’m not vegan. But the yummy spring rolls I made last night are.
I got the recipe here and doctored it up a bit to include some other veggies I had in the fridge.
Getting the hang of using rice paper is a bit tricky, but gratifying. I enjoyed wrapping these and thinking of all the other foods that could be included: sprouts, salmon, shrimp, grilled pineapple, etc. I made a spicy dip too. Thank God for Lee Lee’s. I swear that store is the rare cultural gem in Phoenix.
And in the not-so-vegan arena — I baked. These gingersnaps are simply fantastic! (My favorite cookie by far) The recipe is from my friend Jess.
Big Soft Ginger Cookies
Ingredients:
2 1/4 cups all purpose flour
2 tsp ground ginger (I used fresh grated ginger. It’s spicier.)
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup margarine, softened
1 cup white sugar
1 egg (not so vegan)
1 tbsp water
1/4 cup molasses
2 tbsp white sugar
Directions:
Preheat oven to 350f
Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream margarine and 1 cup of sugar until light and fluffy. Beat in egg, then stir in water and molasses. Gradually add in sifted ingredients. Shape into walnut-sized balls and roll into remaining 2 tablespoons of sugar.
Place these two inches apart on an ungreased cookie sheet and flatten slightly.
Bake 8-10 minutes. Cool for five minutes. Inhale.
~K
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They look pretty good! I bet they tasted yummy.
I LOVE LEE LEE’S!
We have friends who are vegan and I enjoy the challenge of cooking for them on occasion. They always come to our holiday cookie swap, so I modify a couple of recipes for them. Long story short, I basically substitute vegan margarine for butter and flax seed (1T ground flax seed plus 3 T water) for each egg. As long as the eggs are just used as binders and not for color or flavor, it works well–and you get great Omega-3’s, too!
i’m a vegatarian myself, but i’m getting into vegan foods more lately.
Ah! she is one of the PPK people [http://www.theppk.com/]. That site is great, and I highly recommend making the mango tofu… yum!
I want to make those spring rolls now! And those cookies!
Please stop it! You know I’m on a diet
)
(it all looks sooo good!)
You’re making me hungry!!
Yow! Those spring rolls. So. Yummy. Looking. Thanks for the recipe link – I’m going to try it this weekend. Ginger cookies too. I’m not a veget. but I play one on…I mean, I have a veggie focused diet.
kelli–you use fresh ginger instead of powdered, still 2t. of it or less? do you add it with the wet ingredients or the dry?
spring rolls look amazing! thanks for the recipe…
amy
oooh… i’m starving and those look so good! i am definitely trying the ginger cookies *soon*!
Yum, it all looks so good – and the spring rolls look healthier than the egg rolls we like to make.
Those cookies look great, and that photo of your friend Jess is pretty awesome, too.
the spring rolls look very yummy. (and so do the cookies, of course.)
I have a friend who’s vegan and I’d like to surprise him with those rolls, but it seems I can’t find any rice paper here……..any tips?
oh dear heavens. those spring rolls look amazing!
Kelli it looks like you mastered working with rice paper in no time. Your spring rolls look gorgeous and oh so yummy!
Looking forward to hearing about your dinner.
Diane
love the pics of the rolls…translucency is so pretty. looks delicious.
keep fueling the body with nutritious yums.
I booked marked that NY Times article, looks like some fantastic recipies in there- including cupcakes! I’ve heard of LeeLee’s but haven’t made it there yet. That might be a good Sunday project!
This recipe for ginger snaps is pretty much like mine.
Mine adds ground pepper, and you make balls from the dough, roll them in sugar, then bake. They come out rounder, but look pretty much the same.
How did they taste? They look fantastic. The best cookie is a ginger snap. Bar none.
Love,
Moms and Darms
yummy! everything looks so yummy.
I am a vegan, so these look especially good for me!
Thanks,
Scott Hughes
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