Raspberry Cheesecake Brownie Bars

Care of Andrea Howe – www.glowingongreens.com Makes 25-30 squares Ingredients Brownie Layer 2 cups walnuts 1/2 cup almonds 2/3 cup unsweetened cocoa powder  2 cups pitted dates 1/4 cup cold water 1/4 tsp salt Cheesecake Layer 1 1/2 cup cashews, soaked and drained 1 can coconut cream 1/3 cup maple syrup 1 lemon, juiced 2… Read more »

Food of the Month: Raspberries

Care of Andrea Howe at www.glowingongreens.com  Whether it be in a delicious tart or a refreshing lemonade, raspberries are the perfect summer ingredient. They can be paired in a variety of dishes from salads, to dressings, as well as many desserts. Not only are they so versatile to cook with, but they also provide an… Read more »

Day-Tripping Around Toronto: Take 2!

Care of Barbi Lazarus, Donor and Volunteer Resources Coordinator A couple years back, we gave you some tips on vegetarian and veg-friendly restaurants you could find in small towns around the GTA. We all know that plant-based dining options have been exploding since then, and it’s definitely time for an update. Some of the GTA’s… Read more »

Food of the Month: Romaine Lettuce

Care of Amy Symington, of ameliaeats.com Romaine lettuce is a crunchy, nutrient packed leafy green that is often underrated. It is most commonly found in the sometimes not so healthy Caesar salad, but don’t be mistaken, it is a healthy addition to your daily diet. Packed with vitamin K and A, folate (also known as… Read more »

CBLT: Coconut Bacon, Romaine Lettuce and Cherry Tomato Grain Salad

Care of Amy Symington of ameliaeats.com  Makes 3, 1L mason jar salads Preparation time: 40 minutes Serving size: 1 mason jar Equipment: 3 – 1L mason jars with lids Ingredients Coconut Bacon 1 cup unsweetened, dried sliced coconut or coconut flakes 1 tbsp maple syrup 2 tbsp reduced-sodium tamari 1 tsp smoked paprika 1/2 tsp… Read more »

Roasted Garlic Artichoke Burger

Care of Andrea Howe at glowingongreens.com  Ingredients (makes 8 patties): – 1 large Garlic bulb – 1 tbsp Olive oil – 1 (14oz) can Cannellini beans, drained and rinsed – 1 package Artichoke hearts, thawed – 1 cup Oats, ground – 2 tbsp Lemon juice – 2 tbsp Dijon mustard – 1 tsp Soy sauce… Read more »

Food of the Month: Artichokes

Care of Andrea Howe at glowingongreens.com Don’t let this peculiar looking vegetable scare you away, it actually has amazing nutritional benefits! Artichokes are one of the oldest ingredients known to humans. They are generally seen as a side dish or added to a salad. However, they can be incorporated into many different dishes such as pasta,… Read more »

Perks of the Job

Care of Emily Thompson, Festival and Events Coordinator It was just over six weeks ago that I arrived at the charming second floor office of the Toronto Vegetarian Association, ready to embark on my journey as their new Festival and Events Coordinator. I approached my desk to find an array of items welcoming me to… Read more »

Strawberry and Hazelnut Streusel Cake with Maple Vanilla Glaze

Care of Amy Symington of ameliaeats.com Makes 1 bundt cake or 20 small servings Prep time: 15 minutes Baking time: 45-50 minutes Nutritional Bonus: This dessert does not use any processed sugars, is high in fibre and vitamin C, and contains zero cholesterol due to the use of ground flax seed instead of eggs. As… Read more »

Food of the Month: Strawberries

Care of Amy Symington of ameliaeats.com Strawberries are a spring seasonal favourite for most people, and for good reason. They are sweet and tart, and jam-packed (pun intended) with essential vitamins and minerals. From breakfast parfaits and salad toppers, to compotes, jellies and jams, to decadent desserts, there is no doubt that strawberries are a versatile fruit…. Read more »