Ginger is a valued spice in the kitchen. It is a rhizome or root which can add a unique aroma and flavour to your dishes. Did you know that ginger is related to turmeric, cardamom, and galangal?
In addition to being a spice, ginger also has medicinal qualities.
Ginger is Medicinal
Ginger in Cooking
Ginger is excellent in sweet as well as savoury dishes. The best way to use fresh ginger is to remove the skin and then chop or slice the ginger to put into stir-fries, soups, stews, curries, tofu, tempeh, seitan and fried rice.
You can also steep a piece of ginger for a healthful tea. Here is a ginger tea recipe that you can play with:
A 2 inch piece of raw ginger
2 cups water
juice from 1/2 lime
sweetener (agave or stevia works)
Take the fresh ginger, peel it, and slice it into thin pieces.
Throw the ginger into the water, and boil the water. Turn the heat down and simmer for about 10 minutes. The longer you simmer the tea, the stronger the ginger taste you will get.
When you are satisfied with the degree of ginger flavour in your tea, remove from the heat. You can strain out the pieces of ginger if you wish. Put in the lime juice and sweetener.
There are Different Forms of Ginger
Ginger comes in many forms, including fresh, powdered, pickled, and candied.
At Green Cuisine, we make an excellent vegan ginger cookie. This recipe is in Andy’s excellent gluten-free cookbook which you can pick up from the restaurant, but we are sharing it here as well. Candied ginger and ginger powder are used to instil a bold, ginger flavour into this cookie. Enjoy!
Makes 10 cookies
2 cups brown rice flour
1/4 cup dried cane juice
1/4 cup candied ginger (chopped fine)
1/2 teaspoon guar gum
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon ginger powder
1/4 cup sunflower oil
1/2 cup vegan butter
1/4 cup molasses
1/2 cup soy milk
1 tablespoon vanilla
In a bowl, mix the dry ingredients. Add the wet ingredients and mix well. Oil a cookie sheet or line the sheet with parchment paper. Use a scoop to deposit cookie-sized dollops onto the cookie sheet. Flatten each cookie with a wet fork. Bake at 400 degrees fahrenheit for 10 to 12 minutes. Transfer cookies to a rack to cool.