Eat Veg

Ginger: A Series of Facts

Care of Amy Symington Serious facts about ginger: Its recorded origin dates back 3000 years to a Sanskrit word “srngaveram” which translates to mean “horn root,” coinciding with its horn and root like appearance.  However, the Indian and Chinese are believed to have been utilizing this spicy pungent root for well over 5000 years, specifically for medicinal purposes. There is no question then why ginger is one of the most frequently utilized spice and dietary condiments in the world.  Zingiber officinale, or ginger as we know it, is also world renowned for its potential relief of nausea, arthritis, colds and headaches in addition to potentially preventing chronic diseases like the big bad 3 – diabetes, heart disease and cancer. In recent years much research has been executed and many scientific reports have been written in regards to ginger’s powerful antioxidant, anti-inflammatory and anti-nausea properties.  As always in the nutrition world the execution of more research is necessary to defiantly determine the outcome of ginger’s consumption, however currently there are some powerful reasons for adding ginger to your food repertoire. As ginger has extremely high levels of antioxidants present (only pomegranate and some types of berries exceed its levels)… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition

Roasted Celery Root with Apple Cider Reduction

Care of Laura Wright Serves: 2 Notes: If you want to make this a side dish, look for a slightly larger celery root, dice it into cubes, roast it and toss it in the reduction before serving. It should take about 15 minutes to cook at the smaller size. Celery Root: 1 small to medium celery root, peeled and sliced into 1/2 inch rounds 1 sprig of thyme, leaves removed and lightly chopped 1 tbsp grape seed oil salt and pepper Reduction: 2 cups apple cider 1 sprig of thyme 2 tbsp apple cider vinegar 1 tbsp natural sugar 2-3 black peppercorns Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Start the reduction: Place all reduction ingredients in a small saucepan over medium heat. Bring to a boil and keep at a lively simmer until reduced by two thirds. I ended up with a bit more than a 1/4 cup. Stir occasionally. Strain the mixture, pour it back into the saucepan and place it on a low burner to keep warm. Roast the celery root: toss the slices of celery root with the oil, chopped thyme, salt and pepper. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Spicy Gingered Chocolate

Care of Amy Symington Ingredients 3 tbsp coconut oil 2 tbsp fresh ginger, finely chopped 1/2 tsp cinnamon Pinch cayenne Pinch nutmeg ½ cup cocoa powder ¼ cup maple syrup 2 tbsp cranberries 2 tbsp toasted pumpkin seeds Directions: Line a small cookie sheet with parchment paper and set aside. Next, in a small sauce pot over medium heat add coconut oil.  Once melted add ginger, cinnamon, cayenne and nutmeg and incorporate with a whisk.  Once spices are fragrant, about 2 minutes, whisk in cocoa powder.  Whisk for about 1 minute while allowing cocoa powder to cook. Next whisk in maple syrup until fully incorporated. Take off heat and evenly pour chocolate on to lined cookie sheet. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Dirty Chai Pancakes with Cranberry Vanilla Compote

Care of Laura Wright (thefirstmess.com) Serves: 4 Notes: For the uninitiated, a dirty chai is a delicious, spicy and creamy chai latte with a shot of espresso added for a little oomph. I knew this could be a winning breakfast flavour combo sensation with a little something tart to cut through all that richness. Cranberries to the rescue! Compote Ingredients 1 cup fresh or frozen cranberries 1/3 cup water ¼ cup maple syrup 2 tsp vanilla extract Pancake Ingredients 1 1/3 cup non-dairy milk (I used coconut) 2 tsp apple cider vinegar ¾ cup whole spelt flour ½ cup light spelt flour 2 tsp baking powder 1 tsp baking soda pinch of fine sea salt 1 tbsp finely ground coffee or 2 tsp ground espresso ¾ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cardamom ¼ tsp ground nutmeg pinch of ground cloves 2 tbsp maple syrup 1 tbsp melted coconut oil + extra for cooking pancakes 1 tsp vanilla extract Make the compote: Place the cranberries, water and maple syrup in a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently. Add water as needed to keep the sauce… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Plum Streusel Muffins

Care of Amy Symington Makes 18 small muffins Ingredients Dry 3 cups wholewheat or spelt flour 1/4 cup of ground flax seed 2 tsp baking powder 2 tsp cinnamon 1.5 tsp baking soda 0.5 tsp salt Wet 2/3 cup oil 1/2 cup maple syrup 3/4 cup water 1 cup bananas, mashed (approximately 3 bananas) 2 tsp vanilla extract Garnish 3 cups red plums, sliced 1 cup dates, pitted and chopped Streusel Topping 1/2 cup whole wheat or spelt flour 1/4 cup maple syrup, date syrup or agave 1/4 cup oil 1 tsp cinnamon 1 tsp vanilla extract Directions In a large mixing bowl, combine all dry ingredients. In a small mixing bowl combine all wet ingredients. Add the wet to the dry and thoroughly mix. Add garnish ingredients and fully incorporate. In a small bowl mix streusel topping. Set aside. Evenly distribute muffin mix into muffin trays that have been lined with muffin wrappers. Top with Streusel topping and any leftover plum. Place in a 180F oven for 25 minutes. Test to see if ready by inserting a toothpick into the muffins. Eat or store in an air tight container!… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Raspberry and Vanilla Chia Pudding

Care of Laura Wright (http://thefirstmess.com) Serves: makes 5-6 cups (a ton!) Notes: I love combining this pudding with some rolled oats and fresh fruit for a sweet breakfast. It feels so luxurious and indulgent, but it’s such a healthy way to start the day. Ingredients 1 cup raw almonds, soaked at least 5 hours 4 cups water 2 cups fresh raspberries (or thawed, frozen ones) ½ cup raw agave nectar (or maple syrup) 2 tbsp extra virgin coconut oil 1.5 tbsp vanilla extract pinch of salt ½ cup chia seeds (white or black)   Directions Combine the soaked almonds, 4 cups of water, raspberries, agave nectar, coconut oil, vanilla extract and salt in a blender pitcher. Blend mixture on medium-high speed for 1 minute, until liquified. Strain mixture through a fine mesh sieve (or nut milk bag if you have one) into a medium-large bowl. At this point you will have a sweet, rich, raspberry flavoured almond milk essentially. Place the chia seeds into another large bowl. Pour the raspberry almond milk on top slowly. Whisk vigorously to combine and prevent clumping of the chia seeds. Allow the mixture to sit for a good hour so that the chia seeds… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Raw Chard Spring Roll with Spicy Mango Dipping Sauce

Care of Laura Wright Serves: 2 Use any finely shredded/sliced veggies and herbs you like as a filling. As long as you keep it fresh, these crisp little rolled up salads are sure to satisfy. Ingredients 6-8 leaves of chard 3 cups finely julienned/sliced fruits and vegetables such as: -carrots -bell peppers -apples -sprouts -jicama -shaved asparagus -strawberries -beets -radishes -sliced avocado -whatever you want to use up in the fridge! 3-4 sprigs-worth of mild fresh herb leaves such as: -mint -basil (regular or thai) -cilantro -parsley Spicy Mango Sauce: 1 cup diced, ripe mango juice from 1 lime 1 small jalapeno, veins and seeds removed ½ tsp ground cumin 1 tsp grated fresh ginger 2 tsp grapeseed oil (or other neutral oil) 1 tsp nama shoyu or tamari soy sauce ¼ cup filtered water Directions Carefully cut the stems out of the chard leaves: With a paring knife, cut around the stem, on both sides, up to about the halfway point in the leaf. Repeat with other leaves.  Lay the cut leaf on a cutting board. It should look like the top half of the leaf has two little legs sticking out from under it. Cross one… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Veggie Halloween: Healthy treats and tips for parents

Happy Halloween! We have gathered some healthy treat suggestions, tips for parents and links to several delicious recipes. Candy alert Halloween candy is often not vegan and sometimes not even vegetarian. Read the labels. Here are some ingredients to look out for: Gelatin: Jelling agent made by boiling cows’ and pigs’ skin, tendons, ligaments and bones. Often used as an ingredient in gummy candies. Carmine: a red food dye prepared by boiling dried cochineal insects. Also known as cochineal, carminic acid, natural red 4, or as additive E number 120. Lard (fat from hogs). E number 542 (bone phosphate, an anti-caking agent) Check out PetaKids.com’s Vegan Candy is Dandy article for a list of vegan candies and snacks. Trick them with healthy treats Vegetarian or not, most Halloween candies are over-packaged, chemical laden, and high in refined sweeteners. Avoid the junk by trying some of these alternatives. Many kids will appreciate some healthy variety. The best approach is to give them some choice. Seaweed strips. Natural food stores and Asian markets carry snack sized seaweed packs that many kids love, once they try them. Peanuts in the shell. Fruit cups or applesauce cups. These come in cases of individually wrapped cups. Mini boxes of raisins. Fruit… Read More


Filed under: Eat Veg News Veg Directory Updates

Vegetarian Thanksgiving

Illustration by PJ Chimiel, printed by permission. See www.pjchmiel.com for more art, and food photos. This Canadian Thanksgiving enjoy a vegetarian feast. We have tips on what to serve and links to the best recipes. Thanksgiving is also about celebrating the harvest. Farmers’ markets are the best places to find fresh seasonal produce such as squash, pumpkins, corn, tomatoes, green beans, potatoes, peppers, arugula, kale, broccoli, etc. 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 you aren’t one yourself) Being invited to a home where meat is being served Inviting non-vegetarians to your home Holiday recipes Vegetarian Holidays information & recipe sheet View our printable two-page holiday fact sheet: vegetarian-holiday.pdf (180 kb). It includes the following recipes: Easy Festive Bake, Stuffed Tofu Turkey, Good Gravy, Sweet Potato and Parsnip Casserole, Chestnut Soup with Greens, and Ginger Cranberry Mincemeat Pie. Roasted Chestnuts How to select, roast and serve chestnuts. Thanksgiving recipe links Vegan Lunch Box Thanksgiving Recipe Roundup: Click here. Live… Read More


Filed under: Eat Veg News Vegan & Vegetarian Cooking Tips Vegan & Vegetarian Recipes Vegetarian Holiday Recipes

Vegetarian Directory Updates – June 2012

The June edition of the Vegetarian Directory Updates are too long to show here! Click on Read More Below to learn about: Vegan eggs Feel Good Guru vegan take-out Vegan and Veg options at fancy restaurants Vegan treat of the month club New online vegan shoe store Vegan donuts and other baked goods Veg/Vegan Realtors Nutritional counselors Yoga More deals for Vegetarian Discount Card holders Vegan Eggs!?   Photo Credit This product isn’t available in Ontario yet, but MeShell reviewed her sample and it seems legit. Really real vegan eggs!  “Once upon a time I saw The Vegg online and I thought it was some sort of April Fools Prank that wasn’t possible….Unlike many vegans, I don’t miss cheese, I miss over-easy (easy-over?) eggs. It’s a textural thing that isn’t easy to duplicate through conventional tofu magic. It’s something you can do with a bit of molecular gastronomy (spherification) and black salt to some degree, but it’s not something that’s as easy as crushing up some tofu and throwing it in a pan. Until now.“  The Vegg is a versatile… Read More


Filed under: Eat Veg News Veg Directory Updates