Gingered Sweet Potato Dal with Coconut Leeks

Care of Laura Wright Serves: 4 Notes: Every recipe I’ve read for dal tells you to add the salt at a different time (to avoid toughness or the lentils breaking down too soon etc). I add a solid pinch at the beginning when I pour the water and then adjust it at the end to… Read more »

Flax Crackers: No Dehydrator Required!

3 cups golden flax seeds soaked in 3 cups of water for 4 – 6 hours, or overnight (they absorb water quickly, but won’t matter if they soak longer) 4 – 5 ripe medium to large tomatoes 2 jalepeno or other hot peppers (more if you want them really spicy) 1 red onion, diced 1… Read more »

Kale Chips

   Photo care of Kale chips are a fantastic snack and a great way to get everyone eating more greens. Kale chips can be baked in your oven or dehydrated. You can easily vary the flavour by following these simple directions: 1. If you’re using an oven preheat to 350 degrees. 2. Wash and dry your kale…. Read more »

Vegetarians and the Winter Holiday Season

Whether it is Christmas, Chanukah, Solstice, or Kwanzaa – enjoy a vegetarian feast. We have links to the best recipes, tips on what to serve, gift suggestions, and E-card links. Avoid stress when vegetarians and meat eaters will be at the same meal. See our Surviving a holiday dinner page for suggestions on: Catering to vegetarians (when… Read more »

Pumpkin Dal

Pumpkin Dal (as posted on   Ingredients 1 cup red lentils 2 cups water 1 large yellow onion 1 tbsp coconut oil 1 tsp mustard seeds (optional) 1 1/2 tsp cumin 3/4 tsp salt 1/2 tsp hot curry powder 1/4 tsp garam masala 1 cup pumpkin puree juice of 1 lime 2 tbsp shredded… Read more »

Tofu Scramble

TVA volunteer Susan Nobleman also has a recipe to share for Tofu Scramble. Ingredients ½ block organic firm or extra-firm tofu (packed in water) Very small amount of oil for sautéing (I use coconut oil, approx 2 tsp.) Small onion, chopped 2-3 cloves garlic, finely minced 1 rib celery, chopped in small pieces Any colourful… Read more »

Banana Ginger Flapjacks with a Gooseberry Compote

Care of Amy Symington Makes 8 large pancakes     Flapjacks: 2 cups whole wheat flour 1 1/2 tsp baking powder 1/2 tsp salt 1 tsp ground ginger or 1 Tbsp fresh grated ginger 1 tbsp ground flax seed 2 cups soy or almond milk 2 bananas, peeled and mashed Compote: 2 cups gooseberries, washed… Read more »

Strawberry Rhubarb Sorbet

Care of Canadian Living Magazine     Ingredients  3 cups (750 mL) chopped rhubarb, (fresh or thawed) 1 cup (250 mL) granulated sugar 2 cups (500 mL) strawberries, (fresh or thawed) Directions 1. In a saucepan, cook rhubarb with 1/4 cup (50 mL) water over low heat for about 10 minutes or until juices are… Read more »

Butternut Squash and Brown Rice Pasta with Swiss Chard

Care of Sandra Macdonald A healthy alternative to macaroni and cheese but, without the cheese. Did you ever think that by using butternut squash in pasta to make a sauce, it would even taste like cheese? Well, it does. Try it for yourself. If you’re looking for some comfort food on a rainy cold day… Read more »