If you would
prefer a printed softbound version of When Vegans (Almost) Rule the World,
you can pick one up for just $11.99 at Amazon. Kindle eBook coming soon!
either softbound or Kindle/Nook/etc. eBook at Amazon
Mistress Ginger Cooks by Mistress Ginger
review by Marla Rose
She’s sassy in her green sequined dress. She’s
got the razzle-dazzle with her bright pink bob. She’s saucy with
her confident, sharp-witted life lessons. She is Mistress Ginger and
she is here to make you and the world we inhabit a little more
Mistress Ginger Cooks!: Everyday Vegan Food for Everyone, a new release from The Book Publishing Company,
is a joyful and spirited romp through the collected musings, pointers
and tantalizing recipes of performance artist and world-wise femme
fatale with a heart of pink Mistress Ginger, who is also known as Justin Leaf
in her spare time. Mistress Ginger just happens to be an ethical vegan
in addition to everything else that is dazzling and glamorous (oh,
sure, like nutritional yeast doesn’t scream chic) so with this
publication, we are in possession of a treasure trove of the best
guidance, wisdom and support in book form. Oh, and Mistress Ginger has
lots and lots of recipes as well. She is the gift that keeps giving.
Mistress Ginger encourages us to do our best and get back on our pretty
little bikes when we’ve hit a little roadblock in our path to vegan
perfection. “Don’t try to be perfect,” she advices. “Leave that to me.”
(I am so stealing that line, by the way.) To make the journey easier,
though, Mistress Ginger provides all kinds of support, from tips for
busy vegans to a list of pantry staples even seasoned vegans would
benefit from looking through to a list of useful tools and appliances.
Arranged in chapters that provide everything from breakfast (“Good
Morning, Sunshine”) to Dessert (“Put a little Sugar in My Bowl”), we
get beverages, salads, appetizers, soups, sandwiches, main dishes,
sauces, menu suggestions and more.
With lots of fun, playful photos interspersed throughout of Mistress
Ginger and her many suitors, the cookbook is a lively, frothy read. The
introductions to the recipes are full of sass (consider, for example,
this one to her Naughty Naan: “You go to an Indian restaurant, and
boohoo! You can’t eat the bread because it was made with ghee, also
known as clarified butter. Who the hell needs clarified butter? The
only thing that needs [to be] clarified around here is this: butter is
utterly unnecessary! You will soon realize this for yourself once you
take a bite of my Naughty Naan, made naughty with a touch of the
Mistress. Yes, it takes a little time to roll out the dough. Cry me a
river, sweetheart! You’ll soon get over it. I’ve not only given you an
alternative to naan, I’ve given you an upgrade. So stop your whining
and start thanking me for bringing naan back into your life.”) How can
you resist? The recipes themselves are easy and have entertaining
commentary within (on the Presto Pesto: “Pesto should be mostly smooth
with just the right amount of stubbly texture, like my men,” and “The
flavor of the pesto by itself should be very bold, also like my men.
Wow, I never realized how much my men and my pesto have in common. That
must explain why I can’t get enough of either.”), which makes for a
charming cookbook that doesn’t take itself too seriously but still
provides the goods: from the Brazen Butternut Bisque to Fit-For-A-Queen
Artichokes, we get a lot of tempting recipes shuffled through Mistress
Ginger’s cheeky counsel.
I recommend Mistress Ginger Cooks!
At a time when cookbooks seem to take themselves just a wee bit too
seriously, this is a welcome breath of fresh, minty, fabulous air.
Thanks to the Book Publishing Company for permission to reprint
Mistress Ginger’s recipe, Gingersnatch Cookies.
Ah, here it is, what you’ve all been waiting for: a recipe with Ginger
as the main event! Sink your teeth into my soft and chewy gingersnatch.
I’m talking about cookies, you fiend! these gingery oatmeal cookies
sparkle with a light sugar coating. they’ll lead you headfirst into my
personal Kingdom of Sweets, where you’ll find me perched on my throne
as the reigning queen of sugar and spice and everything nice . . . and
1 1⁄2 cups whole wheat pastry flour
3⁄4 cups rolled oats
1 teaspoon baking soda
1 teaspoon ground ginger
1⁄2 teaspoon baking powder
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon salt
2 teaspoons Ener-G Egg Replacer
2 tablespoons warm water
1 cup granulated sugar
1⁄2 cup vegan buttery spread
1⁄4 cup blackstrap molasses
1 teaspoon vanilla extract
All hands on deck. Serious gingersnatch action (also known as
“gingersnac- tion”) is about to transpire. Preheat the oven to 350
degrees F. Lightly oil a baking sheet or line it with parchment paper.
Mix the flour, oats, baking soda, ginger, baking powder, cinnamon, cloves, and salt in a medium bowl.
Combine the egg replacer with the water in a food processor and process
until frothy, about 3 minutes. How are you doing with the
gingersnaction so far?
Put 3⁄4 cup of the sugar and the vegan buttery spread in a large bowl
and mix using an electric mixer. Add the molasses, vanilla extract, and
egg replacer. Stir the dry mixture into the wet mixture using a wooden
spoon to form a dough.
Roll the dough into 24 balls, each about 1 inch in diameter. Roll each
ball in the remaining 1⁄4 cup of the sugar to create a thin coating and
put on the prepared baking sheet.
Bake for 12 minutes. Let rest on the baking sheet for 3 to 5 minutes before transferring to a cooling rack.
Gingersnatch Cookies will stay fresh in a tightly sealed container at
room temperature for 1 week or in the refrigerator for 2 weeks.
Congratulations! You’ve had your first experience with gingersnaction.
How was it for you? You know what they say: “Once you go gingersnatch,
you never go back.”
Per cookie: 107 calories, 1 g protein, 4 g fat (1 g sat), 17 g carbohydrates, 118 mg sodium, 34 mg calcium, 1 g fiber
2013, 2014, Vegan Street