Mushroom Millet Pilaf

Care of Amy Symington of ameliaeats.com 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 www.ameliaeats.com 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

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: ameliaeats.com 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

Care of Amy Symington: ameliaeats.com 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

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

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

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 »

Baby Broccoli (sprouts!)

Care of Amy Symington If you are looking for the food that provides the absolute most nutrition bang for your buck, you must meet the mighty broccoli sprout. These powerful little guys pack a mean nutritional punch and you can grow them in your own home for minimal investment! Seeds cost only a couple dollars… Read more »