i love you so / by Erin


vegan chewy ginger cookies
adapted via bread and honey
half cup demerra sugar
two cups flour
one teaspoon baking soda
quarter teaspoon salt
two and a half teaspoon ground ginger
half teaspoon ground cinnamon
half cup vegetable oil
quarter cup golden syrup
quarter cup light soy milk
one cup sugar

preheat oven to 176 C
lightly grease cookie sheet, set aside. mix together flour, baking soda, salt and spices. in another large mixing bowl combine oil, syrup, milk and sugar. pour dry into wet and mix well. roll dough into one inch balls, flatten slightly, and press cookies into demerra sugar. place sugar side up on cookie sheet, bake for ten minutes or so, and do not overbake. let cool on the cookie sheet for a few minutes before transfering to cooling rack.




vegan vanilla bean ice cream

one cup soy whipping cream
one cup soy creamer
two cups soy milk
one vanilla bean
three quarters cup sugar
two tablespoon arrowroot powder

mix quarter cup of soy milk with arrowroot powder and set aside for later.
mix soy creams and milk together in a sauceman, and split the vanilla bean scraping the seeds into the milk. drop the bean in as well, and bring the mixture to a boil, then lower and simmer gently for thirty minutes.
remove the bean shell, stir in the sugar and bring to a boil again. when the mixture has just started to boil remove from the heat and add in the arrowroot. this should immediately thicken the milk. set saucepan aside to cool, then place into the fridge for up to twelve hours.
freeze according to your  ice cream maker's instructions.





sandwich ice cream between ginger cookies and eat chewy goodness. creamy cool bites with the ginger warming your belly. vanilla dripping down your hand and i'll nibble your fingers. ice cream by the spoonful, straight from the freezer standing in the kitchen, then let's eat ice cream in bed, watch the sun turn into gold. it's back to work in the morning.