Good morning, 2018.
Today’s mantra is to foil the decrees of fate. It’s a new beginning. A time to accomplish or start something crazy, something you’ve never perhaps thought of doing, something that challenges and awakens you. Though I’m not all one for resolutions, I do believe in constant improvement, be it beginning of the year or just to try for a week, and some of mine include meditation and dedication to spreading some creative plant-lovin’, delicious inspiration. All harnessed by wild flavours, backed by both the sheer fun of it and the constantly evolving, growing fields of scientific research to justify the increased consumption of plants.
This is long-awaited, you and me both. The day is waning and the night, calling. Sitting here in the cutest café in Brick Lane, one that, as usual, I’ve been meaning to visit for quite a while. How I’ve missed the abundance of vegan foodthings and places in London. I’ve found it easier to accommodate and adapt in Singapore and Japan, some of the most vegan-unfriendly places yet in Southeast Asia, but it’s nice to come back to a haven of cheap rice and gourmet goods galore, all of which make this endeavour to be a little more kinder and connected way more convenient. One thing I learnt, especially in the past year, is that it’s ok to not care what other people think. Kein stress.
Japan, the family’s most recent adventure, was a wild chase of dreams. We were caught in a blizzard (not so fun), I had the most amazing vegan kaiseki (darn fun), where they fried apples and braised five different species of yam just for me. Pitied the poor chef, but hey, maybe I helped expand his own creative horizons. Every little course was a magical bonsai garden, bursts of flavour, emotional flavour. It’s this refinement and creativity I wish to recreate in my own sweet, plant-based endeavours.
And here is a recipe that heralds both Christmas and the New Year, from me to you. I made this at the start of the Christmas week, and made it again two days later. And again here, trying to preserve the fire of the festive spirit that is now withering like the sun each day at 4.
Chewy cookies aching with molasses, rounded and sugar-shelled. Spicy, hearty, dense.
Here’s to defying gravity this 2018.
Chewy Molasses Cookies (makes 8-10 medium cookies)
50g almond flour
pinch of salt
120g almond butter, store-bought or homemade
50g coconut sugar
1 tsp ground ginger (optional)
1 tsp cinnamon (not optional)
1 tsp baking soda
1 tbsp lemon juice+1 tsp vanilla extract
3 tbsp sugar (I used coconut, but you can use white/brown)
Optional Icing: 1tsp lemon juice+ 5 tbsp icing sugar
Preheat your oven to 180C (350F). Line two baking trays with parchment paper. Tip all the ingredients in a bowl and whisk everything together with an electric mixer or a fork. Break off large chunks of the dough, roll into balls and place on the parchment paper. Press down lightly so that and bake in the preheated oven for 15-18 minutes. Once done, leave to rest on the counter to cool; they should be quite soft to touch, but don’t do that too much else they’ll just crumble and fall apart. Make the icing and drizzle onto the cookies.