Watermelon Mint Slushie

Care of Amy Symington of ameliaeats.com Makes 2 servings Ingredients: 3 cups frozen watermelon 1-2 sprigs fresh mint, stems removed 1 tbsp maple syrup (optional) Directions: In a blender add all ingredients and blend until smooth. Pour into 2 glasses and garnish with mint.

Food of the Month: Watermelon

Care of Amy Symington of ameliaeats.com Watermelon, also known as the ultimate summer time treat, is well known for its high water content. However this juicy fruit packs a punch of nutrients as well. Watermelon is a significant source of vitamins A, C, and B 6. It is also high in the carotenoid lycopene, which… Read more »

A Guide to Vegan Ice Cream in Toronto’s Veg Village

By Barbi Lazarus, Donor and Volunteer Resources Coordinator The latest Veg Out: Toronto’s Vegetarian Podcast gave a fabulous rundown of the increasing vegan options for ice cream around the GTA. With so many options to choose from, it’s hard to decide where to go when you feel like treating yourself to something cold and creamy…. Read more »

Five Great Post-Workout Snacks

By Barbi Lazarus, Donor and Volunteer Resources Coordinator   While vegetarians and vegans are a diverse bunch in many ways, there seems to be one common thread, and that’s an obsession with food. Our Toronto Veg Team at the Scotiabank Toronto Waterfront Marathon each year is no different and even though training and fundraising is… Read more »

Vegan Butter Chicken

Care of Ashley Sauve of The Vegan Chef Ingredients 1 tablespoon coconut oil 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cinnamon stick 1 bay leaf 1 tablespoon garam masala 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon curry powder 1 small red chili (or more if you like it hot) 1… Read more »

Spice Up Your Life with Chilis

By Ashley Sauve of The Vegan Chef The weather is heating up, so bring a little spice into your life using chili peppers! “Chili pepper” is a broad term that encompasses hundreds of different spicy fruits from similar plants. In fact, there are over 140 varieties growing in Mexico alone! This is because the plant that produces these… Read more »

Discount Profile: Vegebitez

Care of Barbi Lazarus, Donor and Volunteer Resources Coordinator When my dad and I made plans to visit Vegebitez after a spring hike in Oakville (fun day trip tip: the beautiful Lion’s Valley Park is literally around the corner), I knew deciding what to order from their large and unique menu would be difficult. I… Read more »

Chunky Cucumber Gazpacho

Care of Amy Symington, of ameliaeats.com Makes 4 servings Ingredients 1 large cucumber, small dice 1 green pepper, seeded and small dice 1 red pepper, seeded and small dice 1 large green chili pepper, seeded and minced 1 bunch green onions, minced ½ bunch basil, stems removed and chiffonade 4 cloves garlic, pureed 2 limes,… Read more »

Food of the Month: Classic Cucumber

Care of Amy Symington of ameliaeats.com The notorious cool and crunchy cucumber is part of the squash and melon family known as the Cucurbitaceae family. In general, there are two major types of cucumbers; those grown for pickling purposes and those that are mostly consumed fresh. However, cucumbers can also come in varying shapes, sizes… Read more »

Passover Desserts: Vegan Style

By Barbi Lazarus, Donor and Volunteer Resources Coordinator People have always found it a bit strange that I actually quite enjoy Passover food. While my family has never kept Kosher for Passover, I always take advantage of this time of year to enjoy matza bagels and whip up a batch of Isa Chandra Mokowitz’s wonderful… Read more »