Ginger Up the Season

Almond ginger vegan cookies

It’s that time of year again—the holiday season. Even if you don’t celebrate Christmas or Hanukkah, there’s no reason not to indulge in the delicious vegan sweets of the season. In much of Asia, you can find fresh ginger by the truckload, and there are many reasons to use it every day! Ginger is a refreshingly sweet-scented and potent root—I like to use it in everything from hot tea to stir-fries. It also has been linked to medicinal benefits, such as preventing and treating motion sickness and nausea, boosting the immune system, and relieving menstrual cramps, indigestion, and gas. Here are some of my favorite ginger recipes for the holiday season—or any day of the year!

Ginger Nog

2 cups almond milk
1 banana
1 Tbsp. nutmeg
2 tsp. grated fresh ginger
2 Tbsp. agave nectar
1/4 cup bourbon, rum, or brandy (optional)
Pinch cinnamon and nutmeg, for garnish

  • Place all the ingredients in a blender and blend until smooth
  • Serve chilled and topped with cinnamon and nutmeg.

Makes approximately 4 servings

Almond Ginger Cookies

1 1/2 cups sugar
1 1/2 cups vegan margarine or coconut oil
3 Tbsp. baking powder
1/2 cup almond milk
1 tsp. almond extract
2 Tbsp. grated fresh ginger
5 cups whole-wheat pastry flour
1/2 cup slivered almonds
1 tsp. baking soda
1/2 tsp. salt

  • Cream the sugar and vegan margarine with an electric mixer.
  • Add the baking powder, soda, and salt and mix thoroughly.
  • Add the almond milk, almond extract, and fresh ginger and mix.
  • Slowly stir in the flour until well blended.
  • Roll into a log shape about 2 inches wide and place on a plate. Refrigerate for at least 3 hours or overnight.
  • Preheat the oven to 350°F.
  • Cut the log into 1/4-inch slices and place on a cookie sheet. Top with the slivered almonds and bake for 8 to 10 minutes, or until golden. Let cool and enjoy.

Makes approximately 2 dozen cookies

Posted by Edwina Baier