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Food and Recipe of the Month: Cherries and Cacao Cherry Cheesecake

Care of Andrea Howe at glowingongreens.com  Cherries hold the prize for being the most popular summer fruit in our kitchens! They’re tart, sweet, and that perfect treat on a hot day. Not only are cherries bursting with flavour, but they are also packed full of amazing antioxidants, vitamins, and nutrients. Cherries are known for their deep red/purple colour. That bright colour comes from a powerful antioxidant called anthocyanin. These antioxidants can aid in cell damage repair, and preventing further harm from occurring, resulting in a reduced risk of many cancers and chronic disease. They can also reduce blood pressure levels, cholesterol levels, and increase metabolism. Are you an athlete? Cherries have been seen to enhance exercise performance and speed up recovery time by reducing muscle soreness in marathon runners. They can also reduce inflammation in those individuals with arthritis or inflammatory diseases due to their ability to fight free-radicals and reduction of uric acid levels in the body.  So, not only do cherries taste good, but they are a powerhouse for combating many health conditions. Add this superfruit into your diet with this Cacao Cherry Cheesecake… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition Uncategorised Vegan & Vegetarian Recipes

Discount Profile: Flower Lantern Vegetarian Restaurant

For those who still think all the good veg options are only in the downtown core, you obviously have not yet been to Flower Lantern Vegetarian Restaurant at Finch and Islington! I recently visited for the first time and was blown away by how flavourful and delicious everything was, not to mention the generous portions at a very affordable price! We started with two appetizers. The fried wontons came with a delicious, soft filling to contrast with the crispy, fried shell. We also delighted in the shredded mock meat rolls. The shredded mock meat was wrapped in a soft, rice paper roll and stuffed with plenty of lettuce too, which meant that even though it was a “meaty” dish, it tasted fresh and light. My partner and I almost laughed when the two main dishes we ordered came to the table because they were so huge! How were we going to finish so much food? Well, it turns out it was just so tasty we couldn’t stop ourselves and finished every last bite. The Huey-Style Vermicelli Bowl is actually a spicy soup with a wide assortment of veggie meats, vegetables and noodles too. It had a nice,… Read More


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Food and Recipe of the Month: Peaches

Care of Andrea Howe at glowingongreens.com  Summer weather calls for peachy moods, and peach-filled recipes. This bright fruit is packed full of flavour and nutrients, and a perfect addition to your plate. Peaches are known for their abundance of antioxidants. Vitamin C is a potent antioxidant that aids in cell repair from free-radical damage, protecting your body from aging and disease. Additionally, they contain fibre, that key nutrient for improved overall health. Fibre reduces inflammation and can improve symptoms of gastrointestinal disorders such as IBS. It also reduces LDL cholesterol, and blood sugar levels, thus reducing risk of Type 2 Diabetes and heart disease. This juicy fruit can be enjoyed in a variety of ways like baked in a tart, sliced in a salad, or grilled as a decadent accompaniment. Peaches are an Ontario grown summer fruit and can be found at local farmers markets and grocery stores. Try this rich grilled peach pancake recipe at your next family brunch. Blueberry and Grilled Peach Pancakes Ingredients – 1 cup oat flour – 1 tbsp flax seed – 1 tbsp baking powder – 1 tsp cinnamon – ½ tsp salt – 1 cup… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition Uncategorised Vegan & Vegetarian Recipes

Food and Recipe of the Month: Strawberry Hazelnut Chia Pudding Parfait

Care of Amy Symington of ameliaeats.com Strawberry season is an exciting time of year because it means longer, warmer and sunnier days in addition to eating these sweet, sun-warmed berries! Aside from being almost everyone’s favourite tasty treat in spring they are also something to feel good about including in your daily diet! Berries, in general, contain anthocyanins, which are dark colour pigments found in fruits and vegetables and also a powerful antioxidant, which has been shown to help with the prevention and management of chronic diseases such as heart disease, obesity, type 2 diabetes and cancer. They are also an important component of an anti-inflammatory diet aiding in the reduction of chronic inflammation which has also been linked to an increase in chronic disease. Moreover, they contain high levels of vitamin C, another powerful antioxidant which helps to neutralize damage-causing free radicals in the body. Enjoy them in smoothies, your granola, a chia pudding parfait or baked in pies, tarts, muffins, cakes and scones or simply eat them out of a bowl straight up! Strawberry Hazelnut Chia Pudding Parfait Makes 2 servings Ingredients 1 cup unsweetened almond milk ½ cup chia seeds 1 tbsp maple syrup… Read More


Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Nutrition Uncategorised Vegan & Vegetarian Recipes

Discount Profile: Copper Branch Thornhill and Brooklin Locations

Copper Branch seems to be taking over the world! Originally from Montreal (with several locations there), they started with one location in downtown Toronto and are now invading all the suburbs throughout the GTA so you can get your plant-based fix wherever you are! I had tried their burgers before at various veg fests but when I went for my first sit down meal at their Thornhill location, my jaw dropped. My mom and I started by splitting the spicy buffalo wings. They had a delicious, slightly crispy skin and the aioli to dip them in was so creamy and flavourful. Even the little side of purple coleslaw was a refreshing, crunchy treat (spiced with sriracha! Yes please!). It was too difficult to choose just one entree so we also split two bowls: The General Copper and the Aztec. Both blew our minds when they arrived at the table. The portions were so generous, and the bowls were so colourful with so many different components. In addition to their famous ooey, gooey general tao chicken (made from shitake mushrooms), the General Copper had a bright purple coleslaw, fresh and bright green broccoli, and cubes of creamy avocado. The Aztec was… Read More


Filed under: Discount profiles Eat Veg elifelines News News from the Toronto Vegetarian Association Uncategorised

Food and Recipe of the Month: Parsley and Mushroom Cauliflower Risotto

Care of Andrea Howe of Glowing on Greens Parsley is often an underrated ingredient used as simple garnish for added colour. However, it is worth much more credit due to it being packed full of vitamins, minerals, and with many health benefits. Parsley contains special antioxidants that fight free radical damage which can lead to the development of cancers and inflammation. This can benefit those with arthritis, chronic inflammation, or injured muscles. Parsley is also an excellent source of vitamin C which is key in fighting disease and cancers. As well, its high potassium content leads it to be a natural diuretic helping relief from bloating, edema, or water retention. Parsley can be incorporated into a variety of dishes like tabbouleh, smoothies or juices, risotto, and more! Check out this savoury mushroom cauliflower risotto recipe with fresh parsley. Ingredients (makes 2 servings):  1 cup vegetable broth  1 tbsp olive oil  1 tbsp vegan butter  1lb white mushrooms, sliced  1/2 white onion, diced  4 cloves garlic, minced  1/2 head of cauliflower  1/4 tsp red pepper flakes  1/2 tsp dried thyme  1/2… Read More


Filed under: Eat Veg elifelines Food of the Month News Uncategorised Vegan & Vegetarian Recipes

Discount Profile: Veggie Planet

Veggie Planet takes the idea of fusion cuisine to a whole new level. I knew they put an Indian twist on the American pizza and burger, but I was absolutely blown away by the number of options to choose from on their enormous, unique menu. First we had to choose a pizza, which was no easy task. Would it be the Indian Masala Pizza, the Kawa Topped Pizza, or the Chaat Pizza? We decided to go with the Pav Bhaji, which featured spicy vegetables, chilis, garlic, and vegan cheese, all atop a perfectly thin yet crispy crust. Next we chose a burger, of which we narrowed down to choices like the noodle burger, vada burger, or samosa burger. We decided on the Timi Burger, which had a vegan fish patty topped with more veggies and vegan cheese. But there were too many enticing dishes to stop there. We also ordered the Planet Special Poutine which was out of this world! Imagine warm fries topped with not just the usual vegan cheese and gravy but also masala flavours, crispy onions, olives, and kawa. They were not light on any of the toppings. This was a luscious, gooey mess. Everything we ate was incredibly… Read More


Filed under: Discount profiles Eat Veg elifelines Food and Restaurant News News Uncategorised

Food and Recipe of the Month: Cultured Veggies and Cabbage

Care of Amy Symington at ameliaeats.com  Cabbage is an often overlooked winter vegetable that gets very little culinary love. However, its versatility and impressive nutrition profile will surprise even your sauerkraut-loving grandmother. It is a member of the cruciferous vegetable family including arugula, broccoli, collard greens, horseradish, and kale. Cruciferous vegetables contain high levels of health-promoting phytochemicals, specifically antioxidant-rich polyphenols and disease-preventing fibre. They contain high levels of anti-bacterial organosulphur compounds that have been shown to reduce your risk of type 2 diabetes, heart disease and cancer. Cabbage is also rich in vitamins C and K, as well as manganese, all of which help to support good bone and teeth health. Use it in spring or winter rolls, slaws, salads, soups, tacos, braised with tofu, and/or fermented in sauerkraut or cultured veggies. Cultured Veggies Makes 1 500ml jar Ingredients: (Prep a few days in advance or just use veggies as toppings and omit water, garlic and salt) 1 large carrot, grated 1 small beet, grated ½ cup cabbage, thinly sliced 1 cup water 1 clove garlic ½ tsp sea salt 16 oz mason jar Directions: 1. In a large bowl… Read More


Filed under: Eat Veg elifelines Food of the Month News from the Toronto Vegetarian Association Nutrition Uncategorised Vegan & Vegetarian Recipes

Food and Recipe of the Month: Creamy Cashews

Care of Amy Symington of Ameliaeats.com Creamy, dreamy cashews are a plant based diet’s best friend and for good reason. They help to easily replace a cornucopia of otherwise dairy based products like milk, cheese, cheesecake, and cream toppings, fillings, sauces, and spreads. They are also delicious all on their own or try them dry roasted with a sprinkle of salt. No matter how you like your cashews though, know that they also contain many vital nutrients that our bodies require for optimal health. They contain high levels of fibre, protein, magnesium, copper, and healthy mono- and poly-unsaturated fats. Studies have shown that consuming 1.5 oz of nuts per day helps to reduce your risk of cardiovascular disease and help to maintain a healthy body weight due to their satiating effect. The magnesium and copper present helps with maintaining strong and healthy bones in conjunction with calcium and vitamin D keeping osteoporosis at bay. To up your cashew consumption and eliminate that dairy, try the recipes below on your favourite whole grain bagel with mounds of sprouts, red onions, and capers! Recipe: Cashew Cheese Spread with Carrot Lox Cashew Cheese Spread Makes 6… Read More


Filed under: Eat Veg elifelines Food of the Month News Nutrition Uncategorised Vegan & Vegetarian Recipes

Discount Profile: Away Kitchen

If you’re looking for either a sunny, stylish cafe to dine in for lunch, or a nice place to go for date night, Away Kitchen’s new Queen Street location will fit perfectly for either. The first thing I noticed when I walked in was the beautiful artwork and living gardens on the walls, and how big the space was with a full dining room. But of course, a restaurant needs to not only look good but serve delicious food, and this place certainly blew me away. I had been to Away’s College Street location before and enjoyed the refreshing sandwiches and soups. I had come to Queen Street to try something unique at this location: their pizza. It was some of the best pizza I’ve had in the city (or ever?!). The crust was light yet crispy, and held up well considering the fact that the pizzas were loaded with their unique toppings. This ain’t your Italian grandma’s pizza. My partner and I shared the Mediterranean which was topped with their own homemade cashew mozarella cheese, a balsamic reduction, and artichokes. The Romana was a burst of different flavours and textures, including a cauliflower… Read More


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