elifelines

Magnificent Mushrooms: Tofu & Mushroom Ramen

Care of Andrea Howe, of glowingongreens.com This year-round (fun)gi and the life of the dinner party is an ingredient everyone should have in their kitchens. Mushrooms are versatile and have the best seasonality due to their growing environment being in a greenhouse. Their famous umami flavour makes them a great addition to just about any savoury dish. Another bonus, they’re jam-packed full of a variety of nutrients. Mushrooms are well known for being a natural source of vitamin D. Vitamin D is an essential vitamin, especially those living in the Northern hemisphere, like Canadians. This vitamin aids in bone strength and repair, and reduces the risk of osteoporosis. Additionally, studies show that adequate dietary vitamin D intake appears to reduce the risk of dying from certain cancers, including breast and colon. Mushrooms are a great source of B vitamins, which are known to have protective factors for the heart, red blood cell production, and maintaining healthy skin. Mushrooms can be used as a meat replacement due to their chewy and tender texture. Try them in veggie burgers, mushroom loaves, or in this savoury tofu and mushroom ramen recipe. Tofu and Mushroom Ramen Ingredients: – 1L vegetable… Read More


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

February Social Groups

Veggies of Halton-Peel This group will meet on Saturday, February 8th at 1 pm at the Beertown Public House (271 Cornwall Road in Oakville). This pub offers a number of plant-based items on their menu featuring tacos, wraps and bowls, plus a vegan brunch on Saturdays. Please RSVP to haltonpeel@veg.ca. Vegetarians of High Park This group is getting together to check out the new location of South Indian Dosa Mahal (9 Roncesvalles Avenue) on Thursday, February 13th from 6 to 8 pm. RSVP required by February 8th to highpark@veg.ca. TVA Reads Join us on Wednesday, February 19th at 6:30 pm to discuss The Cheese Trap, by Dr. Neal Barnard, and to enjoy a vegan potluck. Please bring a vegan dish to share, your own cutlery and plate, and drink if you wish. We meet at the Centre for Social Innovation on Bathurst in June’s room on the 1st floor. Please RSVP to tvareads@veg.ca. Vegan Baking Group Are you someone who LOVES baking, LOVES animals, and LOVES sharing your homemade treats with like-minded pals!? If so, this event on Sunday, February 16th from 10:30 am to 12:30 pm is for you! Please bring a (vegan, of course) baked item of your choice (sweet or savory) to share with the… Read More


Filed under: elifelines News from the Toronto Vegetarian Association Uncategorised

Food and Recipe of the Month: Artichokes and Vegan Crab Cake

Care of Andrea Howe of glowingongreens.com Although a commonly forgotten vegetable, the artichoke is a versatile and nutrient-packed ingredient. It can be used as a meat or fish replacement due to its tender and pulled-like consistency. Artichokes can also be used year-round due to being found in canned form. Artichokes are an impressive vegetable due to the high fibre and folate content. Fibre is a key nutrient for overall health as well as weight-loss. It works to decrease hunger, decrease blood sugar and cholesterol, thus reducing risk of obesity, type 2 diabetes, and heart disease. Its high folate content is important for pregnant women or those in child-bearing years due to reducing the risk of neural tube defect in the fetus. It is also important for blood cell development and producing energy in the body. Additionally, artichokes are packed full of antioxidants which aid in repairing free-radical damage, thus lowering the risk of cancer cell development. Wondering how can you enjoy this superfood? Try it in a salad, on a pizza, or this delicious, meaty crab cake recipe. Artichoke Crab Cake Ingredients • 2 cans of artichoke hearts, drained and rinsed • 2… Read More


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

Discount Profile: Virtuous Pie

Virtuous Pie has recently added some new items to their menu, along with special deals on certain nights of the week, so we couldn’t resist going back! My partner and I arrived on a cold winter night, so we were very happy when the garlic knots arrived super warm and soft. These were beyond any garlic knots I’ve had in the past! Not simply dusted in a garlic spread, they were so full of fresh herbs and chili flakes that they were actually colourful. We also enjoyed the skillet mac and cheese, which once again was generously topped with extras including veggie bacon, extra parm, and parsley. It was so difficult to decide which pizzas to order. Thank goodness there were two of us so we could pick two and share! We contemplated the Superfunghi, which comes not only with mushrooms but also a potato cream and truffle almond ricotta, and the Stranger Wings, which is topped with spicy buffalo cauliflower, scallions, crispy shallots, and more! But we ultimately settled on two different options. The Street Corn was such a unique twist on pizza. Rather than layered with tomato sauce, it’s crust was topped with a garlic butter sauce and cilantro lime… Read More


Filed under: Discount profiles elifelines Food and Restaurant News News from the Toronto Vegetarian Association Uncategorised

Discount Profile: bloomer’s

With so many new restaurants to try every month in Toronto, sometimes I can forget to go back to the old favourites. It had been a while since I’d sat down for a meal at bloomer’s and as soon as I did, I instantly regretted not coming by every week! I’m glad I was there with three others (two of them not veg!) so we could share a couple of appetizers, because the selection was too much to bare. I knew from the past how good the kimchi fries were, but we settled on the tempeh wings which were so perfectly battered and fried, crispy but not overly greasy, and the avocado wedges which were crunchy while also being bright and fresh, thanks to the lime juice in the pico de gallo it came with. For my main I had the biscuits and gravy, which were perfect and hearty for the day of Toronto’s first major snowstorm. But the real treat was the end of the meal: my partner and I shared two donuts that I afterward claimed were the best vegan donuts in the city. They’re huge! They’re fluffy! And there were so many unique flavours… Read More


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

Food and Recipe of the Month: Vegetable Barley Soup

Care of Andrea Howe of glowingongreens.com  As the cold winter months progress, choosing hearty dishes is essential to stay warm. Barley is an impressive grain due its vast health benefits, and its ability to keep us feeling full for a long time. Barley, like other whole grains, is rich in B vitamins which aid in brain health, red blood cell development, and increasing energy levels. Additionally, barley is rich in soluble fibre, particularly beta-glucan which causes us to feel full for longer thus reducing appetite and aiding in weight loss. This fibre can also reduce blood sugar levels, blood pressure, and cholesterol, lowering the risk for cardiac diseases. Beta-glucans also produce short-chain fatty acids which reduce inflammation and reduce the risk of cancer cell formation. Not only do these powerful grains have amazing health benefits, they are also delicious and easy to cook. This chewy and nutty grain can be served is many dishes like soups, stews, salads, or on its own. Check out this Vegetable Barley Soup recipe to gain these amazing benefits. Ingredients – 1 tbsp olive oil – 1 yellow onion, diced – 3 carrots, peeled and diced – 3 stalks of celery,… Read More


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

Food and Recipe of the Month: Roasted Apples and Brussels Sprouts with Shitake Bacon

Care of Amy Symington of ameliaeats.com This month’s recipe and picture from Amy’s book The Long Table Cookbook: Plant-based Recipes for Optimal Health, available on Amazon, Indigo, Costco and TYPE Books (as well as many other local book stores across Canada).  All author proceeds go to fund the important cancer support programming at Gilda’s Club Greater Toronto! Photography credit: Darren Kemper   Stop animation video of the recipe: https://www.youtube.com/watch?v=yqT9rd5IJWY&list=PLhehiplX_s_ewmfYqmgAMOHP5EM_b7yVQ&index=10 Often half-heartedly chased around the dinner plate and too frequently synonymous with the most widely hated vegetable, Brussels sprouts do not get the delicious recognition and love they deserve. As a member of the cruciferous vegetable family, Brussels sprouts are full of sulphuric compounds, which help in cancer prevention, lowering LDL cholesterol levels and reducing one’s risk of age-related macular degeneration. They are an excellent source of vitamin C and K as well as a good source of fibre, folate, potassium, B6 and the omega 3 fatty acids. Due to their high fibre content Brussels sprouts are good for gut health, gastrointestinal movement and aiding in the multiplication of existing beneficial bacteria.  They are a low glycemic food which aids in the regulation of blood… Read More


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

Food & Recipe of the Month: Pumpkin Ravioli

Care of Andrea Howe of glowingongreens.com  I bet you thought pumpkin season was over, but not yet! Pumpkins are such a versatile vegetable and are packed full of beneficial nutrients. They are a great fall staple to incorporate into your diet. Pumpkins are known for their rich orange colour. This comes from the powerful antioxidant beta-carotene which our body converts into vitamin A. This antioxidant is able to stabilize free radicals from damaging our cells. Free radicals are toxins found in our environment from pollution, smoking, alcohol, and more. Free radical damage can cause advanced aging as well as certain diseases and cancers. Vitamin A is a fat-soluble vitamin that is essential for our bodies. It is known for maintaining adequate vision, as well as strengthening our immune system. Studies show that high amounts of vitamin A in our body can reduce risk for certain cancers including lung, bladder, and cervical. Additionally, pumpkins are rich in vitamin C, another powerhouse antioxidant. Vitamin C is known to increase white blood cell protection, strengthening our immune system as well as aiding in skin and bone repair. Pumpkins just may be the perfect food to give you all the nutrients needed to fight… Read More


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

Discount Profile: Hibiscus Restaurant

Hibiscus is a cozy restaurant tucked into Augusta Street in Kensington Market. While they offer delicious crepes (sweet and savoury!) and house-made ice cream; the item that members get for a discount is the soup and salad combo. The soup arrives in a mug, and it’s super cute! The flavour changes daily and seasonally. The day we visited it was sweet potato coconut. I’m not usually a fan of sweet potato, but I really enjoyed this soup, the coconut gave it a nice creaminess and it was pleasantly thick. The salad comes with a raw cracker, which is delicious on its own, but I also liked dipping it in the soup. Speaking of the salad–it’s gigantic! Hibiscus says that there are 42 ingredients in the salad, and I can definitely say that it’s not an everyday salad. Mine came with no kelp — I don’t like it– but the salad was flavourful, packed, and really more like a bowl than a salad with all the different ingredients. My favourite was the tofu, and the berries–they were so sweet!   We followed up this healthy plant-based lunch with a scoop of their house-made ice cream; the flavour… Read More


Filed under: Discount profiles elifelines Front page post News News from the Toronto Vegetarian Association Uncategorised Veg Directory Updates

Food and Recipe of the Month: Tahini Dill Dressing

Care of Amy Symington of ameliaeats.com  Contrary to popular belief, tahini isn’t solely used for making hummus or just topping falafels. Its rich and creamy texture lends itself to both savoury and sweet recipes. Use it in noodle bowls, stir-fries, dressings, marinades, sauces, dips, on toast with fresh figs or in cakes, muffins, or cheesecakes! Even though it is simply just ground up sesame seeds, its flavour is quite complex. It has a mildly sweet, yet slightly bitter taste and is often used in Mediterranean and Middle Eastern dishes. It is rich in protein, healthy fats, and vitamin E and is a source of calcium. It also contains anti-inflammatory properties helping to minimize inflammation in the body and consequently reducing the risk of chronic diseases like heart disease and cancer. Try the below creamy and dreamy tahini dressing as a fun and flavourful way to reinvent those winter root vegetables whether they are roasted, spiralized or just straight up raw! Recipe and photograph by Darren Kemper are shared from Chef Amy’s cookbook “The Long Table Cookbook: Plant-based recipes for optimal health” available for preorder online here. All author… Read More


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