elifelines

Animal Advocacy: DND Vs. Nigel Osborne

Care of Nigel Osborne The National Post on-line published a story in November 2009 revealing the Department of National Defence (out of a location in Alberta) was using pigs for experiments in an effort to help trauma experts treat wounded soldiers better in a combat theatre. The experiments characterized are varied and include inducing head trauma on pigs to simulate human brain injuries and dismemberment or sudden amputation to simulate limb loss due to IED devices and proximity explosions. Needless to say, a few moments of visualization of such experiments will cause any relatively compassionate person to halt what they are doing for at least a few moments to gather their composure. Outraged (as I often am on issues regarding animal cruelty), I wrote to the Honourable Peter McKay, Minister of Defence for Canada. Unexpectedly, and to his credit, he responded (see below documenting the e-mail exchanges). I have since enlisted PCRM and PETA to provide me the plethora of research information and data supporting the superior alternatives to swine and animal abuse for trauma testing. Once my wife and I are able to collate and digest all the information we will prepare a presentation. Once completed, we… Read More


Filed under: Animal Advocacy Animal Issues elifelines

Carrot and Potato Tacos

Care of reader Claudia S Tacos are very versatile and can be done in so many ways, one of my favorite recipies is “carrot tacos”. I know it sounds like a strange combination but it is very good, easy and cheap. Slice the carrotts very, very thin. Once filling is ready, fill the tortilla (soft tortilla, it can be corn or wheat tortilla, not those hard shells sold in the store) and roll it like a taco. You can either fry it, or dab some oil on the outside of the shell and put it in the oven until you see the tortilla is crispy. Serve with sour cream (or a vegan sour cream such as Toffuti’s), salsa and guacamole as toppings…mmmm… You can also make “potato tacos”. In this case, boil the potatos, peel them and smash them. Add a bit of salt and do the same, use the filling for the tacos. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Discount Profile: Kensington Natural Bakery

After the 2010 TVA annual general meeting a few of us decided to grab a bite to eat, so we went old school on Bloor and reconnected with Kensington Natural Bakery & Café (460 Bloor Street West, 416-534-1294). Maybe one of our readers can correct us, but this might just be the oldest vegetarian eatery in Toronto, and while it can feel a little like you’re stepping in a time machine when you enter, the good news is that this includes the prices. KNB (as the cool kids call it) features a meal special in the back where you can choose three items from a wide range of vegan and vegetarian options, which with soup comes to only $5.99. And of course, your Toronto Veg Card gives you an additional 10% savings. While they are not in Kensington, they are a bakery! You can buy whole pies or just a slice, as well as cookies, date squares, cupcakes, and a wide range of other breads and baked goods. One quick warning, though with their prices this shouldn’t be an issue: while Kensington Natural Bakery accepts the Toronto Veg Card, they… Read More


Filed under: Discount profiles elifelines

Baby Grownola Bars

Care of Amy Symington        Ingredients:  2 cups old-fashioned oats 1/2 cup toasted almonds, chopped 1/4 cup packed dried cranberries ¼ cup dried dates, chopped ¼ cup packed dried peaches (or apricots), chopped ¼ cup dried prunes, chopped 1 ½ tbsp of sesame seeds 1 tbsp of lemon zest 1-1/4 tsp ground cinnamon 1/3 cup rice syrup 3 tbsp tahini Juice of half a lemon 2 tbsp blackstrap molasses Directions:  Preheat oven to 350°F.  Line 9-inch square baking pan with parchment paper.  Mix oats, almonds, dried fruit, sesame seeds, lemon zest and cinnamon in bowl. Combine rice syrup, tahini, lemon juice and molasses in medium saucepan.  Stir over medium heat until everything has melted and the mixture is smooth. Pour liquid mixture over oat mixture and stir until well coated. Transfer to prepared pan.  Using spatula, press mixture evenly into pan.  Bake oat mixture until top is golden brown, about 12-15 minutes. Transfer to rack and cool. Using parchment paper as aid, lift out of pan; place on work surface. Using large sharp knife, cut into 10 bars. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Food of the Month: Mo’ Molasses

Care of Amy Symington  When thinking of molasses we’re often reminded of the stick-to-your-ribs, molasses rich baked beans, grandma’s sticky date spread or hot porridge on a cold morning topped with heaping spoonfuls of the sticky stuff – past memories of our childhood. Even now, most packaging found in the baking aisle screams old timeyness. However, one should not be fooled by the nostalgia of it all; molasses has never been more “now.” Derived from cane or beet sugar, molasses is most commonly used in baked goodies. This holiday season, molasses more than surely made a guest appearance on the dessert table in various spiced cookie and cake forms. However, its deep, rich and bold flavour can sneak its way into the most unfamiliar areas of the kitchen and we should be joyful that it does. Molasses has a great deal of (gasp) nutritional benefits to note; blackstrap molasses in particular. It is obtained after the third extraction during sugar processing and has the lowest sugar content of all the extractions (the first and second are lighter molasses and have higher sugar contents). Blackstrap molasses is an excellent source of manganese and copper, as well as being a very good… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition

Animal Advocacy: Weekly Vigil at Toronto Slaughterhouse

  Visit www.torontopigsave.wordpress.com to learn more about the Toronto Slaughterhouse and get involved. Care of Gwen Dunlop I have been holding a one-woman, Sunday vigil since December 13, 2009, at what I call the Toronto Slaughter House. Its actual name is Toronto Abattoirs Ltd., with “Quality” Meat Packers Ltd. alongside it off Tecumseth St. The shockingly barbaric and primitive holding-compound (as apt a word as I can find) where the pigs are held overnight, is at the end of two driveways off Wellington St. It is at this latter location where I first began this project. Let me just say that for me, the French word “abattoire”, does not do “justice” to what goes on there, because in my opinion, there is neither justice nor mercy where the animals are concerned. And the word “slaughter” suggests violent killing on a massive scale. Given there are one hundred and sixty-four, three-tiered transport trucks making weekly “deliveries” (taken from the Latin word “deliberare”, meaning ironically, to liberate, to set free), the name slaughterhouse calls this very dark and heavily guarded place (with fifteen hundred employees) for what it truly is: a house of killing for which I believe we… Read More


Filed under: Animal Advocacy Animal Issues elifelines

Discount Profile: Moonbean Coffee Company

Care of Terri Coles It’s hard to overstate the value of a great coffee shop — it’s a source for caffeine, clearly, but also for delicious treats and perhaps more importantly, relaxation and chatting with friends. Moonbean in Kensington Market has all this covered. It’s not as fancy, inside or out, as some coffee shops in the city, but it more than makes up for that by being cozy and welcoming. The drink menu at Moonbean is huge and offers classic hot choices along with options like smoothies. You can have the drinks made with soy milk or almond milk — I love the hot chocolate with almond milk, myself. Moonbean also has a great selection of treats, including vegan and gluten-free options; it’s nice to know that you can go there for a quick snack as well as a beverage. And if you really enjoy Moonbean’s coffee, you can buy some beans to go (Toronto Veg Card holders get a discount on their coffee beans!). It may have gotten a bit too cool for the front patio, but there’s still plenty of seating inside. Discount: 10% off coffee beans with the Toronto… Read More


Filed under: Discount profiles elifelines

Roasted Beet, Apple and Arugula Salad with Orange Maple Vinagrette

    Ingredients  2 medium-sized beets 5 cups baby arugula 1 small apple, julienned 1/4 cup chopped walnuts Vinaigrette  1 tbsp light olive oil 1/2 tsp orange zest 2 tbsp freshly-squeezed orange juice 1 tsp balsamic vinegar 1 tsp maple syrup salt and pepper to taste Directions  Preheat oven to 400°F.  Wrap each beet tightly in aluminum foil. Bake for 1-1/2 hours or until a knife goes through smoothly. Allow to cool, then gently remove peel and cut into wedges. In a large bowl, combine baby arugula, julienned apple and walnuts. In a separate bowl, whisk together all vinaigrette ingredients. Add to salad and mix well. Top with beet wedges. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Food of the Month: Beets

Care of Andrea Gourgy Beets should be on everyone’s shopping list this season—they are economical, versatile and offer an abundance of nutritional benefits. Also known as beetroot, beets date as far back as Roman times, but it wasn’t until the 16th century that they became widely popular. In fact, they were originally cultivated for their leaves (or greens), which can be used on their own in dishes ranging from salads, soups and smoothies. Beets are abundant in phytonutrients, specifically anthocyanins which are responsible for their deep red colour. Anthocyanins are involved in the repair of DNA in the body, and are being studied for their role in cancer and heart disease prevention. Beets are a good source of iron, magnesium and folate. Beet greens in particular are rich in carotenoids, like beta carotene and lutein which have been shown to be key nutrients in chronic disease prevention. Most people are familiar with red beets, but they can also be found in yellow (golden) and white. Look for small or medium-sized beets (they are more tender), and check for firmness and smooth skin. The greens should be removed before storing beets, and they can last about three weeks in a plastic… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition

Homemade Spelt Bread

    Care of Amy Symington Ingredients  2-1/4 cups spelt flour 1/2 tsp salt 1 tbsp cane sugar 2 tsp active yeast 1 tsp ground rosemary 2/3 cup warm water 1 tbsp oil Garnish: Coarse sea salt, fresh rosemary, finely chopped Directions  In a large mixing bowl, mix dry ingredients. In a separate bowl mix wet ingredients. Add the wet to the dry and incorporate. Knead until dough has formed. Cover with a damp towel and allow to rest for 20 minutes. Form into your desired loaf-like shape, sprinkle with coarse salt and fresh rosemary. Bake for 35 minutes on 375F. Serve with your favourite soup!… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes