Domestic Divas Blog: Meatless Monday: Xmas In Your Mouth Vegan Gingersnaps from Chef Jenn of Kale's Deli

Monday, November 29, 2010

Meatless Monday: Xmas In Your Mouth Vegan Gingersnaps from Chef Jenn of Kale's Deli

Kale's Deli's Xmas In Your Mouth Vegan Gingersnaps

On my recent trip to Honolulu, I had the privilege of hanging out in the kitchen for an afternoon at Kale's Deli, a deli situated in the back of a natural foods store that makes kick-ass food and baked goods from scratch. Most of their offerings are vegan and/or vegetarian, but that doesn't mean they don't rock out on flavor. Their menu boasts breakfast offerings, delicious smoothies, lunch items like salads, wraps, and entrees, and an array of freshly baked desserts.

Kale's Deli

Of the dishes I sampled, my favorites included the Falafel Gyro, a baked falafel made from organic garbanzo beans, whole grains, and local Moloka'i sweet potatoes. The delicate, moist falafel is served on a pita with greens, veggies, and a house-made red bell pepper sauce. I could eat this every day. I also loved that they offer a different Dal special every day, their take on the traditional Indian spiced lentil dish. Get if served over their brown rice and quinoa mixture.

Falafel Gyro

My favorite single bite had to be the Cranberry Kale Salad, a vegan concoction made using local kale, jicama, red bell pepper, roasted beet, carrot, and dried cranberries, all tossed in a citrus vinaigrette. I've tasted a lot of kale salads in my life, including the raw kale salad at Whole Foods' deli, and this is by far the best-tasting kale I've ever eaten. Obtained from a local, organic farm, where they source many of their ingredients, the kale was tender and flavorful. The tart zing of the citrus dressing and the cranberries complemented its flavor perfectly.

The Chefs!

And I haven't even talked about the baked goods yet!

Jenn, their very talented baker, whips up rich, decadent desserts loaded with healthful ingredients, many of which are vegan. Try the Death By Chocolate, a non-vegan chocolate confection, or the Life By Chocolate, the vegan version. While chocolate is tempting, I'm a massive sucker for ginger, so as the honorary kitchen slave of the day, I chose to assist her in making her famous Xmas In Your Mouth vegan gingersnaps. Spiked with coconut oil, molasses, enough ginger to knock out a horse, and glazed with sugar, these cookies make the perfect holiday treat.

Next time I'm in Honolulu, you'll know where to find me! Chowing down at Kale's Deli...

Kale's Deli
Hawaii Kai Shopping Ctr
377 Keahole St.
Honolulu, HI 96825
(808) 396-6993

Kale's Deli's Xmas In Your Mouth Vegan Gingersnaps
Adapted from Vegan with a Vengeance
Baking time: about 17 minutes
Print Recipe

Ingredients
1 cup whole wheat pastry flour
1 cup all-purpose white flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 tablespoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup molasses
1/2 cup coconut oil, melted over low heat
1/4 cup almond milk
1 cup organic cane sugar
1 teaspoon vanilla extract

sugar glaze:
1 cup organic powdered sugar
water

Directions
Preheat oven to 350 degrees.

In a large mixing bowl, sift together all the dry ingredients (flour, salt, baking soda, cinnamon, cloves, ginger) except the sugar. In a separate bowl, whisk together the wet ingredients (coconut oil, molasses, almond milk, vanilla) with the sugar. Then, add the wet ingredients to the dry ingredients and mix well.

Using a slightly rounded scoop or spoon, scoop dough onto a parchment paper lined cookie sheet. Gently flatten.

Bake for 9 minutes, rotate, and then bake for at least 8 minutes more. Do not overcook. For smaller cookies, reduce baking time.

To make the glaze, place the powdered sugar in a bowl and add a very small amounts of water, whisking to incorporate, until the right consistency is achieved. It takes very little water, so be careful when adding.

Once the cookies are done baking, place on a rack to cool. Then, drizzle with the powdered sugar/water glaze. Enjoy!

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