Care of Ashley Sauve Makes one serving Ingredients: 1 cup whole cranberries, fresh or frozen 1 banana, frozen 3 tablespoons hemp hearts ½ teaspoon cinnamon 1 cup fresh orange juice pinch of dried ginger 1 tablespoon maple syrup (optional) 1 tablespoon goji berries (optional) Directions: 1. Combine all ingredients in a blender and blend until… Read more »
Vegan & Vegetarian Recipes
Care of Amy Symington of ameliaeats.com (makes 12-14 servings depending on pear size) This is a fun activity to do with kids for Halloween, birthdays or special occasions! Ingredients: 12-14 small pears, washed and completely dried 14 wooden skewers (8” work well) 3/4 cup chopped toasted walnuts (or toasted pumpkin seeds for nut allergies) Chocolate… Read more »
Care of Ashley Sauve Ingredients ½ cup frozen concord grapes ¼ cup frozen wild blueberries ¼ cup frozen cherries ¼ cup frozen blackberries 1 tbsp coconut butter 1 cup coconut milk 3 tbsp hemp seeds ½ tsp vanilla bean powder Directions: Combine all ingredients in a blender, and blend until smooth.
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.
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 »
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 »
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 »
By Barbi Lazarus, Donor and Volunteer Resources Coordinator Staff at the Toronto Vegetarian Association are fortunate to work for a great boss, David. He had arranged a fun potluck lunch this week so we could get to know better our relatively new Festival and Events Coordinator, Alyssa de Hoop. However poor David wound up falling… Read more »
Care of Amy Symington of ameliaeats.com Ingredients 1 can (15 oz) cannellini beans (white kidney beans), rinsed and drained 1/3 cup pure maple syrup 2 teaspoons vanilla 1/2 tsp salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/3 cup cocoa powder 1/2 cup toasted walnuts ¼ cup dates ¼ cup coconut oil 2 tbsp… Read more »
Care of Ashley Sauve of The Vegan Chef This hearty, stick-to-your-ribs miso soup uses the nutritious, often over-looked greens of the kohlrabi plant. Ingredients 1 tablespoon cooking oil of your choice 1 small yellow onion, diced 2 cloves garlic, minced 2 tablespoons ginger, grated 3 cups mushrooms (any variety), chopped 1 oriental sweet potato, roughly… Read more »