Discount Profile: Vegetarian Haven

Vegetarian Haven Featured

Care of Barbi Lazarus, Donor and Volunteer Resources Coordinator Since Grasslands closed last month, we’ve been getting many inquiries about where people can go for a nice vegetarian dinner with candlelight. Fear not! Vegetarian Haven checks all the boxes and then some. You can come by Vegetarian Haven for lunch Tuesday to Friday from 12-3… Read more »

Mushroom Millet Pilaf

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Care of Amy Symington of Makes 6 servings Ingredients 2 tbsp grapeseed oil 5 cups sliced oyster, shiitake, cremini mushrooms 1 small onion, minced 4 cloves garlic, minced 4 cups cooked millet (use vegetable stock in lieu of water for extra flavour) 2 tsp finely chopped fresh thyme 2 tbsp apple cider vinegar ½… Read more »

Marvelous Millet

Care of Amy Symington of This round, teeny tiny ancient and gluten free grain that is commonly found in bird seed packs a nutritional punch that is not just for the birds. Millet is high in insoluble fibre and is a good source of magnesium. High fibre whole grains, like millet, protect us from… Read more »

Food of the Month: Spirulina

Care of Ashley Sauve You may have heard by now of spirulina. It’s a trendy superfood that has been popping up everywhere from your favourite morning show to the grocery aisles. But what exactly is this mysterious ingredient? And is it really the nutritional superstar everyone is claiming? The answers might be surprising – first,… Read more »

Discount Profile: Nourished on the Go

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Care of Sally Grande Nourished on the Go is the only all-vegan restaurant in the Durham Region, which covers everything about an hour east of Toronto. Located in a prime spot in downtown Oshawa, Nourished on the Go caters to a business and student crowd. While the current restaurant is geared to takeout, with 100%… Read more »

What’s Up Doc? Our 2nd Favourite Vegetable: The Carrot

Care of Amy Symington: You don’t need to be Bugs Bunny to appreciate the satisfaction of biting into a freshly picked crisp, sweet carrot. Noted as the second favourite vegetable worldwide, carrots come in every colour of the rainbow from orange to purple to yellow to red and are the beginning of any good… Read more »

Raw Pad Thai

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Care of Amy Symington: Ingredients Salad 4 green zucchinis, spiralized or peeled into long strips 3 large carrots, spiralized or peeled into long strips 2 yellow zucchinis, spiralized or peeled into long strips 2 red peppers julienned 1 head broccoli cut into small florets & stem diced 1 bunch basil, chiffoned 1 bunch green… Read more »

It’s Easy Being Vegan in Italy

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By Lauren Yakiwchuk I returned recently from a trip overseas to Italy for three weeks and it was incredibly simple to maintain a vegan diet during my travels. With a little preparation, you’ll find that eating a plant-based diet abroad is not only easy, but also very delicious. Here are some helpful tips to assist… Read more »

Picnic in a Park

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By Barbi Lazarus, Donor and Volunteer Resources Coordinator The TVA office can be a hectic and stressful place leading up to the Veg Food Fest, no doubt. Some days the office is abuzz with the chatter of meetings and volunteers helping out, and some days we are each zeroed in on our computers not uttering… Read more »

Quick Cancer-Fighting Hand Rolls

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Care of Amy Symington This snack takes less than 5 minutes to make and includes powerful anti-cancer ingredients like broccoli sprouts and shiitake mushrooms. Makes 2 rolls Ingredients: 2 raw nori sheets 1 avocado, mashed 2 large shiitake mushrooms, sliced 2 handfuls broccoli sprouts or microgreens ½ cup cucumber, julienned ½ inch knob of ginger… Read more »