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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


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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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Food and Recipe of the Month: Clementines and Cranberry Sauce

 Care of Andrea Howe of glowingongreens.com  Winter has arrived, and so has its symbolic box of clementines! This tiny fruit is packed with sweetness and nutrients to help you get through the cold months. They’re a cross between a sweet orange and a mandarin orange, giving us this succulent and convenient snack. Clementines have essential vitamins such as calcium, phosphorus, and magnesium. In addition, they are packed full of vitamin C. This antioxidant is great in aiding in collagen synthesis, leading to healthier looking skin by reducing formation of wrinkles and repairing damaged skin. Clementines are a natural source of folate which is great for our brain. Folate can help with winter sadness by reducing distress and depression. Another great addition clementines offer for the winter months is their variety of antioxidants, and its ability to help with immunity. Winter is known for colds and flu season, and a diet rich in antioxidants can help with sickness by protecting against free radical damage. Although clementines are a great healthy snack on their own, they can also be added to dishes such as salads, jams, or loaves. Try this Cranberry Clementine Sauce to serve with your favourite holiday dish. Clementine Cranberry… Read More


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

Discount Profile: Cinnaholic

It’s no secret that I have a huge sweet tooth. So, of course, the opening of an all-vegan cinnamon bun shop almost right around the corner from home sent me running soon after Cinnaholic opened their first GTA location in the Promenade Mall in Thornhill. Yes, you heard that right. Vegans now have their own version of Cinnabon, but better. Why is it better you ask? Because Cinnaholic goes over the top with creative concoctions well beyond the classic cinnamon bun. The first time I went, my father and I split two flavours. One was The Cookie Monster, which is topped with, among other things, raw cookie dough! On my second trip (yes, there has already been a second trip…) I got the Hot Cocoa, which is topped with chocolate brownies and vegan marshmallows. Choosing just one or two flavours is a very difficult decision. There were flavours such as Blueberry Pie, Nuts About Maple, Strawberry Dream, and so many more. To make things more complicated, you can also choose from 17 flavours of frosting such as cake batter, banana cream, and hazelnut, and 20 toppings such as coconut, pretzels, various fruits, and caramel sauce, to create your… Read More


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Food and Recipe of the Month: Molasses

Care of Amy Symington of ameliaeats.com  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 makes 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… Read More


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