It could easily be replaced with about 1/2 teaspoon of
ginger powder for the taste, and an extra 1 dl of soy milk for the liquid.
Soy sauce is fantastic with vegetable broth and add a dash of fresh ginger or
ginger powder for an excellent ginger soup broth to toss with meats, serve as soup or saute with seafood!
You can also add in
ginger powder for a kick, but the traditional spice comes from aji amarillo chile peppers.
Not exact matches
I ran straight to the kitchen and started putting making it... It's a shame I reached
for the garlic
powder instead of the
ginger powder??
Haven't tried this yet, but I bet dried (or fresh)
ginger would make a great substitution
for the vanilla
powder!
You can actually swap the expensive vanilla
for a pinch of inexpensive
powdered dried
ginger, which works so well with the apple.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking
powder 1 teaspoon ground cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
Or
for others who can't get Swanson brand, 1 / 8th of a teaspoon
powdered ginger from the supermarket is all that's really needed:)
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked p
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp
powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (
for topping the unbaked p
for topping the unbaked pie)
A 2012 study published in the journal Metabolism found people who drank a hot
ginger beverage containing 2 grams of
ginger powder after meals reduced feelings of hunger
for up to six hours.
Ingredients
For Dhokla Gram Flour (Besan)-- 1 cup
Ginger paste — 1/4 tsp Turmeric
powder (haldi)-- 1/4 tsp Lemon juice — 2 tsp (optional) Oil -2 tsp Salt...
The ingredients section calls
for powdered ginger, and the recipe mentions adding minced
ginger.
For example, if you were making Mexican - inspired rice and beans, you could use olive oil instead of coconut oil, skip the
ginger, and add cumin and / or chili
powder.
If you were cooking an Indian dish, you might want to substitute turmeric or curry
powder for the
ginger.
ingredients:
for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon
ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking
powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) milk
6 cups all - purpose flour, plus more
for work surface 1 teaspoon baking soda 1/2 teaspoon baking
powder 4 teaspoons ground
ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon of each: baking
powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and
ginger 1 cup unsalted butter (or margarine
for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
Add garlic /
ginger paste, cook
for about 30 seconds then add curry
powder and chili
powder mix and fry briefly.
I tossed in some
powdered ginger, leavening, and flour instead, then baked it in a square pan
for an improvised (but tasty!)
Cut chicken into cubes and apply hung curd,
ginger garlic paste, salt, red chilli -
powder (1 tsp), garam masala
powder and marinate
for about 3 - 4 hours or preferably overnight.
Here is my recipe (Makes enough
for two soup sessions) 1 tsp cardamom seeds 1 tsp fenugreek seeds 2 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp oregano seeds or oregano
powder 1/2 tsp dried
ginger powder 1/2 tsp turmeric
powder 2 dried red chillies
1.1 lbs (500g) of fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin
powder 1/2 teaspoon of turmeric
powder 1/2 teaspoon of grated
ginger 4 tablespoons of grated coconut
for decoration Salt
ingredients:
for the cakes: 55 grams (4 tablespoons) butter, melted 56 grams (4 tablespoons, 60 mL) oil 267 grams (1 1/3 cups) granulated sugar 2 tablespoons molasses 244 grams (1 cup) pumpkin purée 1 1/2 teaspoons cinnamon 1/2 teaspoon
ginger 1/4 teaspoon cloves 3/4 teaspoon kosher salt 2 eggs 200 grams (1 2/3 cup) AP flour 1 1/2 teaspoons baking
powder
I substituted 1/2 tsp of
ginger - garlic paste
for the 1/4 tsp garlic
powder in your grilled soy chicken recipe (which I see hasn't made it to the website yet but is one of our favorites).
Add grated onion - tomato, crushed garlic -
ginger, turmeric
powder, sprouted lentils, beans, grain and about 3 cups of water in a pressure cooker and cook
for 5 - 6 whistles.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry
powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced
ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro)
for garnish
Add asafetida
powder, bay leaf and grated tomato and
ginger in the pan and sauté
for 3 - 4 minutes on medium heat.
Allow the pie to cool in the refrigerator
for at least 6 hours or overnight, and serve with homemade whipped cream to which you've added a healthy pinch of both ground
ginger and cinnamon (I usually add a little organic
powdered sugar to my whipped cream, too).
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp fresh
ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry
powder 1/4 tsp cumin pinch of ground coriander
Fluffy
ginger and date cake from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking
powder 1/4 teaspoon salt 1 1/2 teaspoons ground
ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown sugar, packed 4 eggs Icing sugar,
for dusting Preheat the oven to 180 °C / 350 °F.
For the cookie 1 1/2 cups all - purpose gluten - free flour (we use Bob's Red Mill) 3/4 teaspoons baking
powder 3/8 teaspoon baking soda 1/2 teaspoon xanthan gum 1 1/2 teaspoons ground
ginger 1 teaspoons ground cinnamon 1/8 teaspoon ground cloves 3 tablespoons vegan butter 6 Tablespoons brown sugar 1...
For the next batch I added
ginger powder cos I had run out of the sweet sticky
ginger, and some milk and so the mixture was much more sloppy.
ingredients:
for the cake: 55 grams (1/4 cup, 2 ounces) butter, soft 50 grams (1/4 cup) neutral oil 135 grams (1/2 cup plus 2 tablespoons) sugar 85 grams (1/4 cup plus 2 tablespoons) brown sugar 1/4 teaspoon kosher salt 2 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon ground nutmeg 220 grams (7 1/2 ounces, 3/4 cup plus 2 tablespoons) pumpkin purée 30 grams (2 tablespoons) milk 195 grams (1 1/4 cup plus 2 tablespoons) flour 1/2 teaspoon baking soda 1/2 teaspoon baking
powder
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh
ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds,
for garnish (optional), available in health food stores 1/4 cup chopped scallions,
for garnish.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp
ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander
powder 1/2 tsp turmeric
powder 1/2 tsp red chilli
powder 2 tbsp cashew nuts, soaked in 1/4 cup of water
for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves
for garnish Salt to taste
Ingredients
for Gingerbread Men: 4 cups flour 3/4 tsp baking soda 1/2 tsp salt 1 tsp
powdered ginger 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp allspice 1/2 tsp cloves 1/2 cup light brown sugar 1/2 cup softened vegan butter (I used Earth Balance) 1 cup light molasses
Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa
powder 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground
ginger 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt whipped cream
for topping In a medium saucepan over low heat, heat milk.
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking
powder — 1 teaspoon baking soda — 2 teaspoons ground
ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
1 kg Chicken 2 tsp
Ginger Garlic Paste Salt to Taste 2 tsp Corn Flour 1 tsp Red Chilli
Powder Cooking Oil
for deep frying 50 gms Chicken Kabab Masala store bought 2 tbsp Curds / Yoghurt
In the Chicken add Yogurt, red chilli
powder, all spice
powder,
ginger garlic paste, black pepper
powder, tandoori masala
powder and orange food colour marinate in the refrigerator
for 2 - 3 hours.
Add
ginger garlic paste, red chilly
powder, coriander
powder, cumin
powder, salt and fry
for 2 to 3 minutes on low flame.
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
For those of you who are curious, I made note of everything in my freezer: five types of chili
powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of
ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
1 + 1/4 cup red lentils, preferably soaked
for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated
ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry
powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime
for serving
Add in 3 tsbp of curry
powder, cumin, and ground
ginger and cook
for 6 - 10 minutes until brow in color ***
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne
powder 1/2 teaspoon coriander
powder 1/2 teaspoon cumin
powder 1/2 teaspoon
powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf
for garnish
3 tablespoons vegetable oil 4 onions, chopped 1 small piece of
ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile
powder 2 cups browned meat of choice Fresh chopped cilantro
for garnish
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of
ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom
powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions
for garnish 3 teaspoons rice flour
for thickening (optional)
Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove
powder, and nutmeg
powder in a skillet
for about a minute, and then place them into a food processor or blender with the onion, garlic,
ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh
ginger (I use a micoplane zester) * 1 teaspoons galangal
powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil
for shallow frying
Add 1 tablespoon vegetable oil, 1 tablespoon curry
powder, the coriander stalks, onion, garlic and
ginger, then pop the lid on and cook
for 2 minutes, or until lightly golden, stirring occasionally.