Buckwheat Porridge with Coconut and Raspberries (Boghvedegrød med kokos og hindbær)

Translations of Danish Recipes


This recipe was found on Piskeriset på eventyr

Serves 1

3/4 dl buckwheat
3/4 dl dessicated coconut
2 tbsp chia seeds
1/2 tsp vanilla
1 dl fresh raspberries
1 dl water or rice milk

Honey or raspberry syrup for garnish

Mix the ingredients together in a microwave-safe bowl. Place in the microwave and cook for 1 1/2 minutes at 600 W. Pour a bit of raspberry syrup or honey atop the porridge and eat immediately.

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Pita Express

Vegan Lickin' Good

My take on simple pita bread: 1/2 cup lukewarm water, 1 tsp  yeast, 1 1/4 cup flour, 1 tsp salt, 3/4 tsp olive oil.

Mix yeast in lukewarm water until dissolved and set aside for 5 minutes. While waiting, mix the dry ingredients well. Mix the wet and dry and add in the olive oil. Knead for 5 minutes until the dough is smooth. Form into a ball and cover with a damp towel inside a greased bowl. Leave for an hour or so until the dough has risen almost twice its size. Cut in half and roll with a pin to flatten out. At this point you can also add fresh herbs and spices. A pinch of nutmeg or a pop of freshly chopped parsley can take your pita to a whole different level. Heat in a non-stick pan for 2 or so minutes each side.

Serve as a simple…

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Salt and Vinegar Roasted Chickpeas

You know, I’ll be doing this, right?

the vegetarian ginger

Roasted chickpeas are a great snack because they’re high in protein, gluten-free and vegan. As a bonus, this recipe is really low maintenance so you can catch up on some reading, cleaning, binge-watching Netflix, whatever.

I originally got this recipe from Oh She Glows but I changed a couple of things. I thought that since you boil the chickpeas in vinegar, they would really absorb the flavour. But I found that once I’d baked them, a lot of the strong salty vinegar flavour that I wanted had evaporated. I’d suggest splashing some vinegar on the chickpeas halfway through baking to keep the flavour locked in.

I’m interested in trying salt and vinegar mix on things like chex mix that absorb lots of flavour for making a savoury snack—maybe next time. I think they absorb the flavour really well. Salt and Vinegar Roasted Chickpeas


  • 1 (540mL) can chickpeas, drained and rinsed
  • 3-4 cups white vinegar…

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Lomo Saltado





This is a plate which is known by the popular name in Peru as “Lomo Saltado”.  It is made out of french fries, beef, onions tomatoes soy sauce, cumin, garlic and black pepper.  Obviously I did not have beef but TVP which my wife made for me.  Oh my goodness, this was so good that I belied I was having a religious experience.  I never thought vegans can eat so good.  This is not mentioning the avocado tomato and olive salad.  This olive is well known in Peru, it is not the green olives that we have in the States.  It was really good.

Vegan Green Thai Curry

the vegetarian ginger

A little while ago now I was browsing around on Urbanspoon at the top rated Toronto restaurants for under $10. This restaurant came up called Salad King–a funny name for a restaurant that only serves two salads, but my god, it is so good. It also got me addicted to thai curry.

Since Salad King is downtown and I’m not always up for travelling an hour for food, I decided to try making my own. It’s super easy to make, is flexible in what ingredients you use and tastes like a restaurant-ordered meal.

Serve this up with some steamed rice and you’re set.


  • 1 tbsp. vegetable oil
  • 3 tbsp. green curry paste (I used Thai Kitchen)
  • 3 tbsp. fresh ginger, minced
  • 3/4 tsp. salt
  • 1 14 oz. can coconut milk
  • 1 350 g package of firm tofu, pat very dry and cut into triangles
  • 1/2 cup vegetable broth
  • 1 cup…

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