Today's Spice is: Chinese 5-Spice!
Most of the dishes I've made for MoFo this year have been new discoveries, but there's pretty much one reason why I bought this big jar of Chinese 5-Spice, and it's such a favorite recipe that I just decided to make it again...
from Vegetarian Suppers, by Deborah Madison
I love this dish so much, and I've made it quite a few times over the years. There's tempeh, bell peppers, red cabbage, mirin, tamari sauce, and just a hint of Chinese 5-Spice. It's a great one pot meal - veggies, colors, salty, a touch of sweet, spicey flavors! Chinese 5-Spice has a really strong (and lovely) flavor, so a little bit goes a long way. You can most definitely taste it in the dinner, even though there's only a 1/4 tsp in the whole recipe. According to Wikipedia the five spices in Chinese 5-spice are: star anise, cinnamon, cloves, Sichuan pepper, and fennel. What a combo!
While I was on my C5S roll, I decided to make some cookies with it for a friend. This recipe for "Chinese 5-Spice Cookies with Almonds" comes from Eat, Drink & Be Vegan, by Dreena Burton. I've made them before, a long time ago, and they are really nice. Here the C5S is not at all overpowering, but a great compliment to a grown-up cookie.
(MoFoDisclaimo: no C5S here)
I also made a batch of these Chocolate Mint Melties, -- also from Eat, Drink and Be Vegan -- for my friend. These are one of my favorite cookies of all time, and this batch turned out perfectly - beautiful, chunky, and super yum (yes, I tested one... just to be sure!).