Tag Archives: ginger

Baking Bento Recipes Vegan/Vegetarian

Peach ginger crumble – bento friendly!


Fall’s bounty is hitting the markets, and yesterday, I found the most beautiful, and absolutely huge, apples and peaches.

Since I was turning on the oven to roast a chicken, I decided to add a baked dessert to the menu too. Fruit crumble is so easy to make, and baking these in individual servings make them very bento (and portion size) friendly!

Apples and cinnamon are natural together. For the peaches? I decided to experiment by adding ginger. Yum yum! It turned out moist and gooey on the bottom, and slightly crunchy on top, with a touch of sweet ginger heat. I might use ginger again as an alternative to the cinnamon that permeates so much fall and winter baking. Although, I’m not sure how it’ll pair with ice cream (one of my recipe books says that apple crumble must be eaten with vanilla icecream – it’s the law!

In this tray, I made six apple crumbles and six peach crumbles (half recipes of each). The measurements below are for full recipes.

Filling for apple crumble:

4 medium sized apples
½ tsp cinnamon
2 tbsp brown sugar
¼ cup currants (optional)
Filling for peach ginger crumble:

4 medium sized peaches
1 tsp grated fresh ginger
2 tbsp brown sugar

¼ cup butter
1/3 cup brown sugar
1/4 tsp cinnamon
1 cup rolled oats
Line cupcake pan with muffin cups. Large cups are better – makes bigger servings Seriously though, small cups will make the serving minuscule!

Peel and core the fruit, and dice into small pieces. Mix well with the rest of the filling ingredients. Spoon into the muffin cups, about 3/4 of way full.

Melt butter, and stir in the sugar. Mix well with the oats and cinnamon. Spoon over the fruit filling in the muffin cups. Press down firmly, and keep filling until it reaches the top (as it bakes, the crumble sinks a little, so next time I’ll try heaping more topping on top.)

Bake at 375 degrees for 35-40 mins.

Bento tip!
This is my bento the next day (chicken, roast potatos, turnips, parsnips, broccoli, and peach crumble).

And for saving to enjoy later, I froze some of the cups in slight wedge shapes, which can easily be thawed and transferred into bento boxes.

Baking Recipes Sweets

Gingerbread drop cookies

I love the smell of these cookies; the spices (namely cinnamon, cloves, and of course ginger) and molasses in them make the house smell like Christmas, though they are good any time of the year. The ingredients needed for these cookies are fairly cheap and easy to keep on hand, so they make a good back up for when you want to bake a treat, but don’t want to have to go out to the grocery store to get anything. They also go very well with milk.

1 cup sugar
2/3 cup butter
2 tbps. molasses
1 egg
2 tbps. water or milk
2 cup flour
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves

-Beat sugar, margarine and molasses in a large bowl until light and fluffy.
-Add egg and water (or milk) and mix well.
-Stir in flour, baking soda, salt and spices.
-Mix until dough is smooth and uniform.
– Cover with plastic wrap and chill for 1 hour in the fridge.

– use hands to roll dough into balls about 1.5 inches in diameter.
– (optional: roll the dough in granulated sugar to frost the cookies)

-place balls on a cooking sheet a few inches away from each other. Press the cookies down a little if you like flatter cookies, but the cookies will flatten slightly upon cooking, and the tops will crack.
-bake at 350 degrees for about 10 minutes. Bake for less time for softer chewey cookies, or longer for crunchier cookies.

-Enjoy warm or cooled.

Recipes Soups and Stews Vegan/Vegetarian

Sweet Potato Soup with Rosemary

Sweet potato is one of my favourite foods… it’s good grilled, baked, fried, mashed… and in soups!

I would usually make a curried sweet potato soup, but this time, to (un)spice things up, I decided to turn to the “western” side of my spice rack. I reached for the rosemary, because it has a strong flavour, and theoretically a good replacement for curry or nutmeg.

Two bowls of soup and a cheese bagel later, I decided this recipe would be a keeper. The rosemary paired surprisingly well with ginger, and there was just enough flavour of each to gently infuse the soup without being too overwhelming. The rosemary needles also softened as the soup cooked, and the green flakes were very pretty against the orange sweet potato.


2 large sweet potatos
1 medium potato
1 sweet onion
2 stalk of celery
1 carrot
3-4 cups of broth
1/2 cup milk
1/2 tbsp of rosemary
1 tbsp chopped ginger
1/2 tbsp paprika
2 tbsp cooking oil
salt and pepper
Peel the sweet potatos, potato, and carrot, and chop roughly into 1/2 inch cubes. Also chop the celery and onion.

In a heated soup pot, sautee the carrot, celery and onion until soft. Add the rosemary, ginger, paprika, sweet potatos, and potato and sautee for 3-4 mins (or until you can smell the rosemary). Add the broth and top up with hot water if necessary. The liquid should cover everything with an inch or two to spare. Cover and simmer for 20-30 mins, or until all the ingredients are soft. Take off heat and blend with immersion blender or in batches with a countertop blender. Stir in milk, and salt and pepper to taste. Makes 7-8 servings.