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 »

Sparkling Lavendar Lemonade

Care of Amy Symington Makes 4 servings Ingredients: 1 cup lemon juice (approx. 3 lemons juiced) 1/4 cup maple syrup 10 sprigs of lavender 1L sparkling water of choice, chilled Directions: In a small mason jar add lemon juice, maple syrup and lavender. Place lid on jar, shake for about 30 seconds and then allow… Read more »

Vegan Brunch Recipes & Breakfast Options

Check out these great vegetarian and vegan brunch recipes and quick breakfast options to start your day. We have delicious recipes and tips for toast, cereal, granola, muesli, hot oatmeal, apple pancakes, miso soup, tofu scramble and more. Don’t feel like cooking? Go out! See our new Vegetarian Brunch & Breakfast Guide 2013 for a complete… Read more »

Spring Vegetable Potstickers with Peas + Maple Chili Soy Dip

Care of Laura Wright Serves: makes about 24 Notes: Check the ingredients on your package of wonton wrappers to ensure that they are vegan/free of nasties! You can also wrap the cooked veggies with boston lettuce leaves and nix the sauteing step for a lighter option. Ingredients:  1 tbsp grapeseed or coconut oil, divided 1… Read more »