Preheat oven to 325° F and grease a cookie sheet. In a bowl, combine pastry flour, baking powder, ginger, cloves, cinnamon, and salt. In a large bowl, whisk together margarine, molasses, and brown sugar together until smooth. Add soymilk and vanilla and whisk thoroughly. Add dry ingredients to wet and mix with spatula to form a dough. Cover and refrigerate for at least two hours. Roll out dough onto a floured board, 1⁄8 to 1⁄4 inch thick, depending on desired texture (thinner cookies will be crispier, thicker cookies will be chewier). Cut into shapes with cookie cutters and place on prepared cookie sheet. Bake for 10 to 12 minutes, depending on thickness. Decorate with frosting, icings, sprinkles and other vegan eatable decorations!