Vegetarian Passover Recipes

Without the right resources, being vegetarian in an omnivorous family can be challenging. With two holidays this month, Easter and Passover, we thought we’d pass on some tips for making sure you’re not following the way of the Easter Bunny and just munching on some carrots while everyone else enjoys a flavourful feast! First, try… Read more »

Fresh bowl with pomegranate & ginger vinaigrette

  Care of Amy Symington Makes 4-6 portions Tofu marinade: 1/2 cup unsweetened concentrated pomegranate juice 2 tbsp extra virgin olive oil 2 tbsp soy sauce 1 clove garlic, pureed Fresh bowl ingredients: 350 g organic firm tofu, sliced into ½ inch thick triangles 4-6 cups cooked quinoa or brown rice 1 large red pepper,… Read more »

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 blog.fatfreevegan.com 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 vegancookbookcritic.blogspot.com)   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 »