Tag Archives: ginger

Pear Ginger Sanp Smoothie

Pear Ginger Snap Smoothie

by guest Chef Elizabeth Fraser  Creator of Girl Gone Raw

Elizabeth is a good friend of the show, and also resides in Portland, Maine. She is so full of positive energy, when she’s not creating delicious raw recipes, she’s in her Art Studio painting away. And of course, she always starts her day with a Green Smoothie.

In a high speed blender, add the following ingredients. And whiz it up. It only takes a minute.

Makes two hearty smoothies.

2 c. almond milk

4 c. dark leafy greens (spinach and dandelion or your favorite)

Handful of cilantro, with stems

2 ripe pears

1/4″ slice of fresh ginger

1 frozen banana

If your blender is not a high speed blender cut your fruit into smaller pieces. Blend for 30-60 seconds on high.

Start of Soup Season

One of my inspirations for preparing my Parsnip Butternut Squash Bisque for this weeks podcast actually was last weeks podcast! When Elizabeth Fraser was putting together her Ginger Snap Breakfast Smoothie (if you haven’t seen the episode you should be sure to tune in) and added fresh ginger to the fruits and veggies, I was reminded of how much peppery warmth ginger adds to even the most simple recipes, and how much I like it. I’ve been making this bisque for years, sometimes swapping out the squash with carrots, pumpkin or when the Farmers market has an abundance of smallish to medium parsnips I’ll just let them fly solo. The extra large parsnips can be a bit woody, so stick with the smallish sizes! Here are a couple of things about this soup that you might want to keep in mind or try.  If you follow the TV series “Totally Vegetarian” or the Vegez podcasts,  you’ll know that I’m a big proponent of taking one recipe (especially one as easy and delicious as this bisque) and then modify it with a few tweaks. I’ll share some suggestions that I happen to like a lot. Adding a fresh fall apple or two along with the squash gives this parsnip bisque a really nice gentle sweetness, especially paired with the spicy ginger. Although my soups are typically low in fat (this recipe uses only two to three tablespoons of vegan margarine or olive oil) you can make it virtually fat free. Preheat your oven to 350. Take your diced veggies, toss them in about 1 tablespoon of oil and a sprinkle of salt. Spread on a baking sheet and roast until tender. Meanwhile heat your stock. When the veggies can be easily pierced with a fork (about 25 minutes) add them to the blender bowl along with the stock and process until smooth. I made a big pot of this soup just prior to vacation and put a few servings in the freezer. It’s best defrosted in the fridge and reheated on the stove versus the microwave. Add a little water if  the bisque seems thick. We just had this yesterday for dinner along with a crispy vegetable pizza. So warm and wonderful!

Cabbage Slaw with Tomato and Ginger


Something supernatural happens when you combine these ingredients. The contrast of spicy and earthy flavors in this salad may dramatically alter your view of cabbage. This is one of my favorite recipes and I crave it at least once a week.

This recipe can be fully prepared and kept in an airtight container in the fridge and served within 2 hours.

Serves 4

2 c. green cabbage, sliced as thinly as possible
1 large, ripe tomato (or 2 plum tomatoes), cut into 1/2-inch cubes
1 small bunch watercress, washed & dried
1/4 c. unsalted roasted peanuts, chopped
2 T. dried unsweetened coconut
4 T. fresh lime juice (no substitutions)
1/3 c. grated fresh ginger
1 T. light brown sugar
2 t. kosher salt, or to taste
2 T. toasted sesame seeds

To prepare:

Cut off and discard the bottom 1/2″ of the watercress stems, then chop the entire bunch, including the remaining stems, into 1″ pieces. Transfer to a medium bowl and add the cabbage, tomato, peanuts, and coconut.

In a small bowl, combine the lime juice, ginger, and sugar, stirring well until the sugar dissolves. Pour the dressing over the salad and toss to coat the vegetables. Sprinkle the salad with sesame seeds and serve at room temperature, or refrigerate up to 2 hours and serve chilled.

Note: For a delicious alternative to watercress, substitute fresh baby spinach.

Creamy Parsnip and Ginger Soup


Parsnips are among my favorite root vegetables. Sweet and versatile, they also pack a powerful nutritional punch.

Never substitute dried powdered ginger when fresh is called for – the gingery aroma of this soup will make your mouth water!

1 T. vegan margarine (or butter)
1 3-in. (or more) piece of fresh ginger, peeled and thinly sliced
1 bunch fresh scallions (6-8 medium sized), coarsely chopped (reserve 1 scallion for garnish)
1 lb. parsnips, scrubbed or peeled, sliced into 1/2″ pieces
3 1/2 c. vegetable stock

To prepare
Melt margarine in saucepan. Add the ginger and gently sauté for a minute or two. Add the scallions, the parsnips, and the stock and bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the parsnips are fork tender.

Carefully transfer hot soup into the container of a variable speed blender. Since the build up of steam from hot liquids can blow the lid off a blender and scald you, set the blender at its lowest speed, increasing the speed slowly. Blend the soup until it’s smooth and creamy. Alternatively, you can process with an immersion blender.

Pour the blended soup back into the pot and heat again for a minute or so, then season to taste with salt and pepper, garnish with reserved scallions, and serve.

This soup is wonderful topped with fried wonton matchsticks.

Note: Look for organic parsnips when possible – that way you won’t even have to peel them. Also, when buying fresh ginger, try to buy only what you need. Look for firm ginger with taut smooth skin. If ginger is very fresh you can even skip the peeling process.

Tofu-Lime Salad Dressing

Tofu-Lime Salad Dressing

Smooth as silk, this easy and delicious dressing gets its zip from fresh ginger, garlic, and lime juice. Try this over thinly sliced red cabbage, red onion, grated carrot, and shelled edamame. This dressing goes fast, so consider making a double recipe. Warning: do not use bottled lime juice. It won’t give you good tasting results.

Makes 2 cups

3 cloves garlic, peeled
2 T. coarsely chopped ginger
1/3 c. lime juice (about 3 limes)
8 oz. silken tofu
¾ c. good quality vegetable oil (like expeller-pressed canola)
2-3 T. cane sugar
Salt and pepper to taste

To prepare:
In a food processor, process the garlic and ginger into a fine chop. With the machine running, add the lime juice, then add the tofu and, with the processor running, slowly add the oil. Add salt and pepper to taste. Transfer to a container and chill until ready to use. This dressing will keep for up to a week stored in the refrigerator.