Valentine’s Beet Pancakes

Care of Ashley Sauve Serves 2 Ingredients 1 tablespoon ground chia or flax seed 1 cup rice flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon 1 ¼ cups non-dairy milk of choice ¼ cup roasted beet puree ½ teaspoon vanilla extract 2 tablespoons maple syrup 2 teaspoons coconut oil Directions: For beet… Read more »

Vanilla Chai Chia Seed Pudding

Care of Amy Symington 3 cups almond milk ½ cup chia seeds 4 dried figs 1 tbsp maple syrup ¼ tsp cinnamon ¼ tsp vanilla extract 2 dried allspice berries or a pinch of ground allspice 2 dried cloves or a pinch of ground cloves Pinch black pepper Pinch nutmeg Directions: In a blender add… Read more »

Walnut Loving Soup

Care of Laura Wright Ingredients: 2 tbsp grapeseed oil 3 leeks, white + light green parts chopped (discard green tops or use them for stock) 4 sprigs of thyme, leaves minced 1 fennel bulb, cored and chopped (reserve a few fronds for garnish) 1 medium apple, peeled, cored + chopped 1-2 tsp ground turmeric 1/2… Read more »

Top Vegetarian Recipe Sites

Top vegan & vegetarian recipe sites The following are the best places to find quality vegan or vegetarian recipes. They all include ratings and comments by users. Food.com (formerly Recipe Zaar) 57,000+ | Ratings | Nutrition info | Change servings | Flag recipes | Many photos Huge vegetarian section and vegan section (15,000+) of recipes submitted by users. Each recipe includes the… Read more »

Embrace Your Inner Hippy Granola Veggie

By Barbi Lazarus, Donor and Volunteer Resources Coordinator As a form of vegetarian outreach and in an attempt to convert meat-eaters to plant-eaters, us veggies are eager to dispel myths about bland, vegetarian food. We’ve probably all said more than once in our lives “vegetarians don’t just eat granola and salad!”. The last Toronto Veg… Read more »

Parsnip Fries with Horse Radish Aioli

Care of Amy Symington Aioli 1 (540ml) can or 1-1/2 cups cooked cannellini beans, drained and rinsed 1-1/2 cup water ¾ cup horse radish, diced ¼ cup grapeseed oil 1 tsp dijon mustard ¼ tsp sea salt 3 cloves garlic 1 lemon zested and juiced Directions: In a food processor or high powered blender add… Read more »

Giving Thanks for Delicious Food

By Autumn Ladouceur – Past TVA Communications Intern Thanksgiving at the Ladouceur family home was a big hit! Everyone thoroughly enjoyed the cornucopia of festive vegetables brought to the table. To name a few we had squash, yams, brussel sprouts, turnip and mashed potatoes, all made with vegan margarine. My aunt Donna even brought a… Read more »

Getting Ready for a Veggie Thanksgiving

By Autumn Ladouceur – Past TVA Communications Intern No matter what walk of life you’re in, Thanksgiving can be a difficult holiday for the vegetarians out there. When we think of Thanksgiving the first thing most people picture is a turkey, so our challenge as vegetarians is to try to make a satisfying Thanksgiving feast… Read more »

Delicata Squash With Whole Lime Tabbouleh

Care of Laura Wright Serves: 6-8 Notes: Make sure you let the cooked bulgur cool down completely before tossing it with all of the other ingredients to avoid major grain-clumping. Feel free to use quinoa or millet for a very similar gluten-free option too. Salad Ingredients: 1 medium delicata squash, split in half lengthwise, seeds… Read more »

Eggplant Moussaka

  Care of Amy Symington Ingredients: 1 medium eggplant sliced into 1/4” thick disks 1 tsp salt 350g package firm tofu 3/4 cups unsalted raw almonds 1 cup water 3 cloves garlic 2 tsp oil 1 medium onion, diced 2.5 cups cooked brown lentils or 1 (540mL) can, drained and rinsed 1 tbsp dried oregano… Read more »