elifelines

Discount Profile: Boon Burger Burlington

Care of Sherry Bowman On a nice crisp day, we can walk around downtown Burlington and and enjoy the hustle and bustle of activity near the Lakeshore. Due to their long hours, we can visit Boon Burger for lunch or dinner any day of the week. This is a good, casual place to relax with friends, enjoy some music, sign in for free WiFi, and delight in any food items on the menu. The community/family table is busy and there are a couple of high chairs still available. One of the bathrooms is wheelchair accessible, while the other is a good size for those with mobility issues to maneuver. A couple of concrete support columns have been painted black and have been chalked on by staff. There are panoramic black & white photos of farm animals hanging on the walls. My favourite is the photo of a cow that takes up most of the back wall – truly a noble creature. We order at the counter, and are given an animal figure to take back to the table. Although the word vegan is not used anywhere is the restaurant, you can be assured that… Read More


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

Food & Recipe of the Month: Mushrooms

Care of Andrea Howe at www.glowingongreens.com We’re often told that a food that lacks colour doesn’t contain adequate nutrients. Mushrooms, which are commonly white, prove quite the contrary. Grown in almost any climate, mushrooms are the perfect ingredient to incorporate into your diet. Mushrooms are the only non-animal based source of vitamin D. This is essential for those who follow a vegan diet, or do not get enough exposure to sunlight. Vitamin D works with calcium to help your bones, muscles, nerves, and immune system work properly. It’s also full of B vitamins which are important to metabolize fat and protein to give your body energy. Mushrooms are a great source of plant-based protein and are often an easy substitute for meat. Either sautéed, baked, or even raw, mushrooms have a hearty texture and rich flavour that compliments any dish. Mushroom Quinoa Patty Ingredients (makes 6-8): 1/2 cup cooked quinoa (1/4 cup dry) 1 tbsp olive oil 1 onion, fine dice Handful of white mushrooms (7-9), chopped 3 garlic cloves, minced 1-14 oz. can cannellini beans 1 cup panko breadcrumbs 1/4 cup tahini 1/4… Read More


Filed under: elifelines Food of the Month Nutrition Uncategorised

Holiday Coleslaw with Orange Vinaigrette

Care of Amy Symington of ameliaeats.com Makes 5 servings, serving size: 1 cup (250ml) Ingredients Salad: 1 medium Bartlett pear, julienned 1 medium golden (or red) beet, julienned ½ small green cabbage, thinly sliced, approximately 3 cups ½ red onion, thinly sliced Dressing: 1 medium orange zested and juiced, approximately ¼ cup juice and 1 tbsp zest 3 tbsp apple cider vinegar 2 tbsp extra virgin olive oil 1 tsp djion mustard 1 tsp maple syrup ¼ tsp salt Garnish: ½ cup toasted hazelnuts, chopped 1/3 cup unsweetened cranberries 3 tbsp chopped parsley Directions In a large salad bowl, add all of the salad ingredients. In a small bowl, whisk together all dressing ingredients. Pour over salad and toss. Top with hazelnuts, cranberries, and parsley. Read More


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

Food of the Month: Cabbage

Care of Amy Symington, of ameliaeats.com Cabbages, cabbages, yum yum yum! Cabbage, a member of the cruciferous vegetable family, is a vegetable to make serious friends with. Cruciferous vegetables, in general, are full of fibre and phytochemicals, specifically sulphuric compounds that may reduce your risk of certain types of cancer, type 2 diabetes, as well as cardiovascular disease. Cabbage is also an excellent source of vitamin C and K. Although green is the most commonly consumed cabbage, red cabbage contains the antioxidant anthocyanin, which has nutritional perks such as providing anti-inflammatory benefits. In order to retain its maximum health benefits, raw, lightly steamed, or sauteed are the preferred cooking methods of cabbage. No matter how you slice it though, cabbage is one vegetable you won’t want to turn your nose up at. Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition

Harvest Quinoa Stuffed Acorn Squash

Care of Andrea Howe at www.glowingongreens.com  Serves 4 Ingredients: – 2 acorn squash – 3 tbsp olive oil – 2 tbsp maple syrup – 1 onion, diced – 2 cloves garlic, minced – 1/2 cup celery, diced – 1 green apple, diced – 1/2 cup dried cranberries – 1 tsp dried sage – 1 tsp dried thyme – 1/2 tsp cinnamon – 2 cups cooked quinoa – 1/2 orange, zest and juice – Salt and pepper – Chopped pecans or walnuts (optional) Directions: 1. Preheat oven to 375F. Cut squash in half lengthwise and scoop out insides. 2. Combine olive oil and maple syrup. Brush dressing over squash and season. Place on baking sheet and roast for 30 minutes. 3. While cooking, heat skillet with oil. Add onion, garlic, celery, and apple. Once onion is translucent, add cranberries, sage, thyme, and cinnamon. 4. Add cooked quinoa, orange zest and juice and fully combine. Turn heat to low and let sit for 3-5 minutes. Season to taste. 5. When squash is ready, fill with quinoa mixture. Place back… Read More


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

Food of the Month: Acorn Squash

Care of Andrea Howe at www.glowingongreens.com  Squash, the symbolic ingredient for Autumn! This hearty root vegetable can be found in a variety of forms such as pumpkins and zucchinis, acorn, butternut, and spaghetti. Each type has unique characteristics such as shape, colour, and seasonality. They also require different cooking techniques and can be used as a garnish, or blended into a soup. Squash is packed full of antioxidant compounds such as vitamin C and magnesium, which can help boost our immunity. They are a great source of B-vitamins which aid in metabolism and can lower blood sugar. They’re typical orange colour comes from beta carotene and vitamin A. These compounds are great for our eyes as well as bone growth which can benefit us as we age. Another secret component to this vegetable is the seeds! After washing and baking, this nutritious snack is loaded with protein having 7g in one handful. This versatile vegetable can be best enjoyed in a soup, a salad, or even as the main ingredient in a quinoa stuffed acorn squash! Celebrate the cooler weather and treat your tastebuds with this delicious, hearty vegetable. Read More


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

Discount Profile: The Social Gardener Cafe

Care of Jeanette Cabral The east end of Toronto doesn’t always get the spotlight when it comes to vegan options, but if you venture east of the DVP, you’ll find gems like The Social Gardener Cafe ready to feed you. Located on Gerrard east of Greenwood, The Social Gardener sits between two changing neighbourhoods – Riverdale to the west, and the Gerrard India Bazaar to the east. This is truly a community space that is not just concerned about their bottom line. The cafe itself is part of the Riverdale Hub, a social enterprise that also boasts an art gallery, a rooftop garden, meeting and work spaces, environmental initiatives and serves as a  training ground for marginalized women and youth. The Social Gardener also supports the Riverdale Immigrant Women’s Centre, which shares the building with the cafe. When you visit, you know you are supporting a business that is doing good work. The first thing you’ll notice in the cafe is the space. Large wooden tables, an exposed brick wall, textiles, a cozy couch, books, and lantern style lighting fixtures give the cafe a “welcome home” feel. The surroundings… Read More


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

Food of the Month: One (sweet potato) Two (sweet potato)

Care of Amy Symington, of ameliaeats.com The humble potato comes in many many varieties and forms, but one of the most nutrient dense versions is the rich, velvety smooth sweet potato. Sweet potatoes contain high levels of the powerful antioxidant, beta-carotene, helping to reduce the risk of any inflammatory disease or ailment including cancer, macular degeneration and heart disease. They are also rich in vitamin C, another powerful, antioxidant which further prevents or protects against free radicals and their damage. Moreover, due to their high fibre content sweet potatoes may also help or improve blood sugar regulation, which is ideal for those wishing to prevent or manage their Type 2 Diabetes. In addition to the beautiful, vivid orange colour, sweet potatoes can also be found in shades of purple and white. Steaming, baking or roasting are the recommended cooking methods for the preparation of sweet potatoes to ensure maximum retention of their vitamins. Sweet or savoury – eat them for breakfast in a parfait, for lunch in a stodgy salad bowl or as a stellar, well-seasoned side to your sandwich, or for dinner in a spicy mole chili! You say potato, I say sweet potato!… Read More


Filed under: Eat Veg elifelines Food of the Month News Nutrition

Grilled Vegetable Eggplant Rollups

Care of Andrea Howe at www.glowingongreens.com  Serves 4 Rollups Ingredients: 1 eggplant, 1/4” sliced 2 tbsp olive oil 2 cloves garlic, minced 1 red pepper, thinly sliced 1 zucchini, 1/4” sliced length wise 1 bunch asparagus 1 block tofu 1 lemon, juiced 1 bunch basil 2 cups marinara sauce salt and pepper Cheese Sauce Ingredients: 2 cups cashews 2 cups soy milk 1 tbsp miso 1 cup nutritional yeast 1/2 tsp garlic powder 1/2 tsp onion powder Directions: 1. Preheat oven to 375 F and line a baking dish with parchment paper. Salt the eggplant and lay it flat to extract moisture. 2. Heat a large skillet over medium-high heat with olive oil. Add garlic, red pepper, zucchini, and asparagus. Sauté 5 minutes, until slightly browned. 3. Place tofu, lemon juice, basil, and seasoning into food processor and pulse until crumbly. 4. Prepare roll ups by placing marinara sauce over eggplant slices, followed by grilled vegetables, and tofu ricotta. Roll and place in a baking dish. 5. Prepare cheese sauce by placing ingredients in blender and blending until smooth. Pour extra marinara over roll ups followed by cheese sauce. 6. Read More


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

Food of the Month: Eggplant

Care of Andrea Howe at www.glowingongreens.com  Eggplants are that one peculiar vegetable we have never been sure if we like or not. They’re found in traditional dishes like ratatouille, baba ghanoush, or caponata. We see them more lately as a healthy alternative to pasta noodles, meat substitutes, or just a delicious component to a salad. Not only are they such a versatile ingredient, they also have very unique health components. Eggplants have zero fat or cholesterol, as well as high fibre making it great for weight loss. They contain phenolic compounds that give it their unique colouration. These compounds benefit bone health which is essential for those at risk for bone degradation and osteoporosis. They’re also high in iron and calcium which aid in overall bone health and strength. Eggplants are also great for our brain due to its nasunin content, which is an antioxidant found to protect lipids in brain cell membranes. Their chewy texture is a great pasta noodle substitute for a lower carbohydrate dish. Try our delicious recipe for Grilled Vegetable Eggplant Rollup to gain these amazing health benefits. Read More


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