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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

Creamy Corn Chowder with Tempeh Chorizo

Care of Amy Symington of ameliaeats.com  Makes 12 servings Ingredients 1 tbsp grapeseed oil 2 small onions, diced 6 cloves garlic, minced 3 medium carrots, diced 5 stalk celery, diced 2 tbsp cumin 2 tbsp paprika 3 large potatoes, diced 3 cups tomatoes, diced 1L vegetable stock or water 3 cups corn niblets, about 2 cobs of corn 1 (400ml) can coconut milk 2 limes zested and juiced 1 tsp salt ½ tsp black pepper ½ tsp cayenne (optional) Tempeh chorizo (see recipe below) Garnish ½ cup thinly sliced chives Directions 1.  In a large stock pot over medium high heat add oil. Once heated add onion and sauté until translucent, about 5 minutes. 2. Next add garlic, carrots, and celery and sauté until soft, about 5 minutes. 3. Add cumin and paprika and sauté until fragrant, about 3 minutes. 4. Next incorporate potatoes and tomatoes. 5. Deglaze pot with veg stock or water and bring to a boil. Cook until potatoes are soft, about15 minutes. 6. Next add corn niblets and… Read More


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

Raspberry Cheesecake Brownie Bars

Care of Andrea Howe – www.glowingongreens.com Makes 25-30 squares Ingredients Brownie Layer 2 cups walnuts 1/2 cup almonds 2/3 cup unsweetened cocoa powder  2 cups pitted dates 1/4 cup cold water 1/4 tsp salt Cheesecake Layer 1 1/2 cup cashews, soaked and drained 1 can coconut cream 1/3 cup maple syrup 1 lemon, juiced 2 tsp vanilla 3/4 cup raspberries 1/2 cup chocolate chips, melted (optional) 2 tbsp coconut oil, melted (optional) Directions 1. Cover cashews in water and soak overnight, or soak in hot water for 2 hours to fast track. 2. Grease a baking dish with coconut oil and set aside. 3. In a food processor, add walnuts, almonds and cocoa powder. Pulse until crumbly. Add the pitted dates, water, and salt, and process until it’s fully combined. Add more water if it does not come together. 4. Remove from the food processor and place in a baking dish, pressing down to form a 1” layer. Place in freezer. 5. Add soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla to food processor. Process until it reaches a creamy consistency. Add raspberries and process for… Read More


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

Food of the Month: Raspberries

Care of Andrea Howe at www.glowingongreens.com  Whether it be in a delicious tart or a refreshing lemonade, raspberries are the perfect summer ingredient. They can be paired in a variety of dishes from salads, to dressings, as well as many desserts. Not only are they so versatile to cook with, but they also provide an abundance of nutrients. Raspberries get their radiant red colour from the antioxidant anthocyanin. This antioxidant has the ability to protect against a range of diseases due to its ability to fight free-radicals. Raspberries also contain one of the highest amounts of fibre, making up 20% of the berry’s total weight. Fibre is great for digestive health, as well as making you feel full for longer. They are also chalk full of vitamin C which aids in tissue growth and development. Given the rich antioxidant and phytonutrient content in raspberries, they are a great component in the diet for aiding in cancer prevention, reducing inflammation, and overall health. Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition

Discount Profile: Tori's Bakeshop in the Canary District

Care of Florence McCambridge I’ve been waiting for the new Tori’s Bakeshop location to open for what seems like forever, but now vegans in Toronto’s east end have something to celebrate, because everyone’s favourite organic bakery is now open! While I’m more than happy to hop on my bike and ride over to Tori’s lovely shop in the Beaches, their new location in the Canary District is within walking distance from my house, so you can understand my excitement. Just like the original location, Tori’s Bakeshop in the Canary District is bright and charming with that recognizable green and white colour scheme we all know and love. And with plenty of greenery lining the open shelving and the abundant sunshine coming in from outside, this location is sure to be busy in the summer months ahead. One thing I’ve always loved about Tori’s is that they have such an amazing selection of savoury items to go along with the sweets that make them famous. If you’ve ever enjoyed their focaccia at the Veg Food Fest, you know what I’m talking about. I decided on a Veggie Pâté Sandwich, made with mushrooms and sunflower seed pâté,… Read More


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

Food of the Month: Romaine Lettuce

Care of Amy Symington, of ameliaeats.com Romaine lettuce is a crunchy, nutrient packed leafy green that is often underrated. It is most commonly found in the sometimes not so healthy Caesar salad, but don’t be mistaken, it is a healthy addition to your daily diet. Packed with vitamin K and A, folate (also known as folic acid) and fibre, this leafy green is a great choice for any salad, grain bowl, sandwich, taco or burrito. The fibre, folic acid and beta-carotene present in this crispy treat make it a heart friendly choice. High fibre diets reduce the risk of atherosclerosis by removing bile salts from the body, forcing our systems to create more, in turn helping with the breakdown of cholesterol that tends to harden in our arteries. Folic acid helps to break down homocysteine, which can cause inflammation and damage to our blood vessels, and in turn increases the risk of heart attacks and strokes. Moreover, the beta-carotene present helps to prevent the oxidation or hardening of bad cholesterol in our arteries, further promoting heart health. After returning from the grocery store remember to wash your romaine and wrap the leaves in a towel before storing… Read More


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

CBLT: Coconut Bacon, Romaine Lettuce and Cherry Tomato Grain Salad

Care of Amy Symington of ameliaeats.com  Makes 3, 1L mason jar salads Preparation time: 40 minutes Serving size: 1 mason jar Equipment: 3 – 1L mason jars with lids Ingredients Coconut Bacon 1 cup unsweetened, dried sliced coconut or coconut flakes 1 tbsp maple syrup 2 tbsp reduced-sodium tamari 1 tsp smoked paprika 1/2 tsp grapeseed or canola oil Lemon Dijon Vinaigrette 1 lemon zested and juiced 1/3 cup extra virgin olive oil 1 clove garlic, pureed 1 tbsp maple syrup 2 tsp Dijon mustard Salt and pepper to taste Salad 1 cup lemon dijon vinaigrette dressing (see recipe above) 3 cups cooked grain of choice (brown rice, quinoa, millet are great options) 3 cups of grated vegetables – carrots, green and yellow zucchini, beets 3 cups Romaine lettuce, torn into bite size pieces 1-1/2 cups cherry tomatoes, halved 1 cup coconut bacon (see recipe above) ½ cup sunflower sprouts Instructions 1. Preheat oven to 325°F. In a medium bowl add all coconut bacon ingredients and toss well to coat. Spread on a large parchment-lined baking sheet. Bake for 18 minutes, until coconut is crispy and lightly… Read More


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