The Toronto Star, Canada's highest-circulation newspaper, printed a lead article on Sunday about going vegetarian as a new year's resolution. In the print version, the feature starts on the front page with a colour graphic showing a steak with a circle and a line through it – kind of like a no-smoking sign but with the cigarette replaced by meat. The Sunday paper has a circulation of over 440,000.

“There's never been a better time to be – or become – a vegetarian in veggie-friendly Toronto.” 

 
Photo ©2008 Glen Lowson

Toronto Vegetarian Association's Executive Director, Kathleen Farley is interviewed in the article, and the main photo shows her and Food Fair Coordinator, Michael Chambers enjoying a home-made dinner of vegan haggis (see recipe below).

The article details how vegetarianism has been surging in Canada's largest city. Kathleen estimates that at least 100,000 Torontoians are now vegetarian, based on a 1997 study by the Canadian Council of Food and Nutrition. Recent immigrants from India and other Asian countries are bringing their vegetarian culture and lifestyle with them. "Many non-vegetarian cuisines, too, have substantially expanded the city's non-meat food choices – think hummus, pasta with pesto, stir-fried tofu and falafel."

"The public face of vegetarianism – hippies from the 1970s – doesn't work any more. The reality is that vegetarianism is on a world scale; it's hugely prevalent, especially in a diverse city like Toronto," says Kathleen.

For those who may be considering going vegetarian or moving in that direction, the article discusses a few different approaches, tips on what to eat, common myths, and nutrition information. Also, be sure to see our pages on vegetarian nutrition and what to eat as a new vegetarian. And don't forget to take the Veggie Challenge!

Click "This post continues" to for Kathleen's vegan haggis recipe.

Vegetarian Haggis
Haggis is a Scottish dish traditionally made from minced sheep organs, beef suet, toasted oatmeal and spices, all stuffed and steamed inside a sheep stomach. This mock version makes 6-8 servings.

1 cup onion, finely chopped
2 tbsp grapeseed oil OR any neutral cooking oil
1/2 cup carrots, finely chopped
1/2 cup mushrooms, finely chopped
1/2 cup red lentils, rinsed
5 cups vegetable stock
1/4 cup kidney beans, cooked and mashed (canned are fine)
3/8 cup peanuts, ground
1/4 cup hazelnuts, ground
1/4 cup soy sauce
2 tbsp lemon juice
3 to 4 tbsp fresh thyme, finely chopped OR 3 tsp dried thyme
2 tbsp fresh rosemary, finely chopped OR 2 tsp dried rosemary
3/4 tsp cayenne pepper
3 tsp mixed spice* OR allspice
2 cups quick oats

*To make mixed spice: Grind together 1 small cinnamon stick and 1 tbsp each of allspice berries, cloves, coriander seeds, mace, and nutmeg.

1. Preheat the oven to 375°F.

2. In a large saucepan or stockpot, cook the onion in oil until translucent (about 5 minutes), then add the carrot and mushrooms and cook for another 5 minutes.

3. Add the lentils and about 4 cups of the stock.

4. Blend the mashed kidney beans with the remaining stock, and add it to the pan along with the ground nuts, soy sauce, lemon juice, herbs and seasonings. Stir and cook over medium heat for 10-15 minutes.

5. Stir in the oats and cook over low heat for another 15 minutes.

6. Transfer the mixture into a greased loaf pan or baking dish. Bake for 30 minutes, then turn down the oven to 325°F and bake for another 15-20 minutes until done.

Kathleen writes, "It is actually quite tasty – and it makes a great sandwich filling the next day too! We served the haggis with steamed kale and roasted root vegetables in lieu of the traditional mashed potatoes and turnips. I used a selection of locally-grown root veggies tossed in a bit of olive oil, thyme, salt and pepper and roasted at 425°F for 30-40 minutes."