Watermelon Mint Slushie

IMG_1802

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.

Vegan Butter Chicken

Featured 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 »

Chunky Cucumber Gazpacho

IMG_1364

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 »

Passover Desserts: Vegan Style

Fudge featured

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 »

Girls Day In at the TVA Office

Alyssa at potluck featured

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 »

Cannellini Bean Brownies with a Date Coconut Glaze & Toasted Walnuts

Featured: brownies

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 »

Hearty Adzuki Miso Soup with Kohlrabi Greens

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 »

Totally Fabulous Vegan Bake-Off Recipe Books

bake-off featured

Whether you’ve attended the Vegan Bake-Off and want to replicate something delicious you tasted, or if you’ve never had been able to go and want a chance to sample some of the treats you’ve missed, here’s your chance! Each year, generous Totally Fabulous Vegan Bake-Off participants share their special recipes so you can recreate them… Read more »

Pistachio Pesto

Care of Ashley Sauve of The Vegan Chef Makes 4 servings Ingredients 1 1/2 cups unsalted, shelled pistachios 1 cup chopped tomato 2 cloves garlic 1 cup basil leaves ½ cup nutritional yeast pinch of crushed red pepper flakes 2 tablespoons olive oil (or more) salt and pepper to taste 1 cup sundried tomatoes, sliced… Read more »