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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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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Sweet and Spicy Ginger Soba Noodles

the vegetarian ginger

Do you prefer noodles hot or cold? Soba noodles are good both ways. Toss them with this flavour-packed sauce and you’ve got yourself a pretty sweet meal.

I adapted this recipe from Simply Reem and it worked well. I changed around the proportions and added a few more things, but it’s basically the same and very yummy.

A word of advice when you’re cooking the noodles: I followed the directions on the pack, and was put off because they seemed a little slippery. I was afraid I had overcooked them, but just take them out of the pot and strain them, then toss with sauce. Don’t worry about it too much!

Also, if you’re gluten intolerant and want to make these, just make sure you buy 100% buckwheat flour ones that don’t have any added wheat flour.

Sidenote: I got a food scale for my birthday earlier this week and…

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Agedashi Tofu

the vegetarian ginger

Agedashi tofu is a great little appetizer for parties, or just for a brunch for two. It’s got a tangy and spicy sauce with the crunch of fried tofu and green onions.

You can eat this just on its own, or you can serve it with a small bowl of miso soup and an orange vinaigrette salad. It’s best served up right after it’s cooked so the tofu holds it’s crunchy on the outside and soft on the inside texture.

Sometimes in restaurants this is served up in bigger cubes, but a lot of people find that to be a little too “mushy” for their tastes. I personally love both, but I made smaller cubes because they’re easier to fry and have a nice crunch. Feel free to adjust the size of the tofu depending on your tastes.

Agedashi Tofu Assemble


Serves 2

  • 3 tbsp. vegetable oil for frying
  • 300g silken tofu…

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Roasted Beet and Sweet Potato Sliders

the vegetarian ginger

I’ve mentioned before in some of my posts that soggy bread is my worst enemy. It’s disgusting. It’s not like I want my sandwich to be bone-dry, I just don’t want a layer of mush surrounding my filling.

Here are a few good ways to avoid soggy bread. The most obvious one is toast your bread/bun/pita whatever you use, to make sure there’s a crunch and moisture isn’t automatically absorbed into its softness. The next is to spread thick sauce on the inner part of the bun; for this recipe I use gourmet mustard and chipotle mayo. If you don’t have gourmet mustard, I wouldn’t use “yellow mustard” because it’s really sharp and sort of artificial tasting. I’d replace it with horseradish or some other sandwich spread you like.

I found this one brand of mustard at St. Lawrence Market one time called Kozlik’s and I will never go back…

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