Eat Veg

Lemon Raspberry Pie with Dark Chocolate Filling

June 26, 2014

Care of Amy Symington

Pie Pastry

Raspberry LemonIngredients

  • 2 cups spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/3 cup water
  • 2 tsp apple cider vinegar

Directions:

Mix the dry ingredients in a bowl. Cut in the coconut oil. In another bowl mix the water and vinegar. Add wet to dry ingredients and knead into a dough. Let it rest for 10 minutes covered with a damp towel.

Next, roll out 2/3 of the dough and place ...

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Rockin’ Raspberries

June 26, 2014

Care of Amy Symington    

A descendant of the rose family, these tart and tasty little red bundles of goodness are once again in season! And it’s so easy to see why everyone loves their tangy yet mildly sweet flavour profile as it lends itself to endless dessert and even savoury possibilities.

Raspberries are an excellent source of manganese, vitamin C and dietary fibre and are a low glycemic food, aiding in the regulation of blood glucose levels.  They are rich in the ...

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These are a few of my favourite things

June 14, 2014

By Barbi Lazarus, Donor and Volunteer Resources Coordinator

If you know me at all, you know that I like to eat. Food is never far from my mind and I’m usually daydreaming about my next meal. By 10 am, I’m starting to countdown to lunch.

I don’t consider this something to be ashamed of. We’re taught to eat three meals a day but many dietitians and nutritionists now say that having 1-2 snacks throughout the day is healthy and that you should ...

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Grilled Maple Balsamic Radicchio

May 29, 2014

Care of Ashley Sauve

RadicchioA wonderful side dish for your summer BBQ!

Serves 4

Ingredients

  • 1 head radicchio, quartered
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dark maple syrup
  • Pinch salt & pepper
  • 2 tablespoons pumpkin seeds/walnuts/pecans to garnish

Directions:

1. Heat a grill to medium-high.  Slice the radicchio into quarters and place in a bowl.

2. In a small bowl whisk together olive oil, balsamic vinegar, maple syrup, salt  and pepper.

3. Pour the olive oil mixture over ...

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Rockin’ Radicchio

May 29, 2014

Care of Ashley Sauve

Radicchio is an often over-looked vegetable, resembling a small cabbage with deep, wine-coloured leaves. However, radicchio is not related to cabbage, but rather is a member of the chicory family.

It is most commonly found in lettuce mixes to round out the salad with a sharp, bitter flavour. This bitter flavour is reduced when is it cooked, making radicchio an excellent side dish when grilled or sautéed.

Radicchio is an excellent source of the wonderful vitamin K. Vitamin K ...

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Roasted Fiddleheads in a Fresh Cilantro Chutney

May 01, 2014

 

Care of Amy Symington

Make 6-8 servings

fiddlesheadsIngredients

  • 3 tbsp extra virgin olive oil
  • 2 lb fiddleheads
  • 1/2 bunch cilantro, washed and stems trimmed
  • 2 limes, zested and juiced
  • 1 jalapeno, seeds removed and minced
  • Sea salt and fresh black pepper to taste

 Directions

  1. Preheat the oven to 375 F. Thoroughly wash fiddleheads, remove any brown ends and pat dry.
  2. In a large bowl, add the fiddleheads and drizzle 2 tbsp of oil over them. Toss the fiddleheads until they are ...
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Miraculous Mint

March 31, 2014

 

Care of Ashley Sauve

IMG_4254Certain flavours are associated with different times of the year and fresh mint was definitely made for spring. However, there is no need to ignore this miraculous herb the rest of the year! If the refreshing flavour isn’t reason enough, mint also offers a variety of health benefits and comes in handy on a date!

Historically, mint has been used to treat stomach pain, heartburn, skin burns and ...

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Minty Fresh Pea and Leek Soup

March 31, 2014

 

Care of Ashley Sauve

–CONGRATS TO ASHLEY FOR WINNING BEST GLUTEN-FREE SWEET AT THE 6TH VEGAN BAKE-OFF!–

Serves 4

Mint Pea SoupIngredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ large leek, diced
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • ½ teaspoon salt (or to taste)
  • 4 cups water or vegetable broth
  • 4 cups frozen green peas, or fresh shelled peas
  • ½ cup parsley, chopped
  • ½ cup mint leaves, chopped
  • Black pepper to taste
  • Extra virgin olive oil for garnish

Directions

1. Heat olive oil in large ...

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Spicy Root Vegetables Au Gratin

February 27, 2014

Care of Amy Symington

Makes 10-12 servings

Ingredients    

  • 4 tablespoons grapeseed oil, divided
  • 1½ cups breadcrumbs (or gluten free breadcrumbs if preferred)
  • 1/3 cup nutritional yeast
  • 2 tbsp dried thyme
  • 2 tsp sea salt
  • freshly ground black pepper to taste
  • 5 cups soy milk, unsweetened
  • 1½ cups toasted cashews, coarsely ground
  • 1 tsp cayenne pepper
  • 6-7 medium carrots, sliced 1/16” thick
  • 6-7 medium parnsips, sliced 1/16” thick
  • 3 medium watermelon radishes, sliced 1/16” thick (or turnips would work here too)
  • 2 small beets, sliced 1/16” thick
  • 4 garlic cloves, thinly sliced

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Valentine’s Beet Pancakes

January 30, 2014

Beet PancakesCare of Ashley Sauve

Serves 2

Ingredients

  • 1 tablespoon ground chia or flax seed
  • 1 cup rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 ¼ cups non-dairy milk of choice
  • ¼ cup roasted beet puree
  • ½ teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2 teaspoons coconut oil

Directions:

For beet puree:

  1. Preheat oven to 350 C, roast washed beets with skin on until tender (45 minutes or longer depending on the size of the beets).
  2. Remove from ...
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