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Roasted Garlic Artichoke Burger

Care of Andrea Howe at glowingongreens.com  Ingredients (makes 8 patties): – 1 large Garlic bulb – 1 tbsp Olive oil – 1 (14oz) can Cannellini beans, drained and rinsed – 1 package Artichoke hearts, thawed – 1 cup Oats, ground – 2 tbsp Lemon juice – 2 tbsp Dijon mustard – 1 tsp Soy sauce or tamari – 3 tbsp Nutritional yeast – 1/4 cup Fresh parsley, chopped – Salt and pepper Directions: 1. Preheat oven to 425F. Cut off top of garlic head and place in aluminum foil sheet. Drizzle olive oil over and season. Wrap tight with aluminum and place in oven for 30-40 minutes or until golden brown. 2. Place beans, artichoke hearts, oats, lemon juice, dijon, soy sauce, and nutritional yeast in food processor and process until fully combined, then transfer to bowl. 3. Add chopped parsley and combine. Season to taste. 4. Use 1/3 cup and shape into patties. 5. Heat skillet and add oil. Cook each side 4-6 minutes or until golden brown. Read More


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

Food of the Month: Artichokes

Care of Andrea Howe at glowingongreens.com Don’t let this peculiar looking vegetable scare you away, it actually has amazing nutritional benefits! Artichokes are one of the oldest ingredients known to humans. They are generally seen as a side dish or added to a salad. However, they can be incorporated into many different dishes such as pasta, stuffed artichokes, or the most familiar dish – spinach and artichoke dip. Thought oats were high in fibre? One artichoke heart contains 10.3g of dietary fibre, almost double the amount that one cup of oats have. This high amount of fibre makes them a great component to a healthy digestive system. They’re also very high in minerals such as folic acid and potassium. Folic acid helps produce red blood cells and repair DNA which is essential for pregnant women. Potassium helps to balance out fluids in the body and in particular can help prevent hypertension and high blood pressure. Getting creative with artichokes can be difficult, so try out my amazing Roasted Garlic Artichoke Burger!… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition

Discount Profile: Upbeet Foods

Care of Barbi Lazarus and Emily Thompson Sometimes you just need to leave the cooking to someone else so you can have a bit more time to yourself for a quiet afternoon on the couch with the cats, or an evening yoga class. Recently, we did just that thanks to delicious meals from Upbeet Foods, a local, vegan meal delivery service that launched in September of 2016. We started off the day with a hearty tofu vegetable scramble with seasoned mini potatoes. The scramble had great flavour with just a bit of kick, and the potatoes were cooked perfectly: crispy on the outside and soft on the inside! For lunch, there was a kale, beet and chickpea salad. It was the perfect combination of fresh and crunchy, topped off with a delicious tahini dressing. It left us feeling satiated thanks to the mixture of greens, and the proteins, to fuel a productive afternoon! To finish off the day, we enjoyed a delicious pumpkin pasta that came with a side of green beans. Not only did we get to enjoy delicious food for a day, it was also great to feel like we were eating… Read More


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Strawberry and Hazelnut Streusel Cake with Maple Vanilla Glaze

Care of Amy Symington of ameliaeats.com Makes 1 bundt cake or 20 small servings Prep time: 15 minutes Baking time: 45-50 minutes Nutritional Bonus: This dessert does not use any processed sugars, is high in fibre and vitamin C, and contains zero cholesterol due to the use of ground flax seed instead of eggs. As a general rule of thumb, to replace 1 egg in baking, use 1 tbsp of ground flax seed mixed with 2 tbsp water. Dry Ingredients: 2 cups whole wheat or spelt flour 3 tbsp ground flax seeds 2 tsp cinnamon 1 1/2 tsp baking powder 1 tsp baking soda 1/4 tsp salt Wet ingredients: 1/2 cup grapeseed or canola oil 1/3 cup maple syrup 1/2 cup water 2/3 cup mashed bananas (approximately 2) 1 tbsp apple cider vinegar 2 tsp vanilla Garnish: 3 cups strawberries, sliced 3/4 cup dates, pitted and chopped 1/2 cup toasted hazelnuts, chopped Streusel Glaze: 1/4 cup dates, pitted and chopped 1/2 cup water 1 tbsp maple syrup 1/2 tsp vanilla Directions: In a large mixing bowl, combine all dry ingredients. In a small mixing bowl, combine all wet ingredients. Add the wet to… Read More


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

Food of the Month: Strawberries

Care of Amy Symington of ameliaeats.com Strawberries are a spring seasonal favourite for most people, and for good reason. They are sweet and tart, and jam-packed (pun intended) with essential vitamins and minerals. From breakfast parfaits and salad toppers, to compotes, jellies and jams, to decadent desserts, there is no doubt that strawberries are a versatile fruit. Strawberries are high in vitamin C, beta carotene, and fibre. One serving of strawberries is about half your Recommended Dietary Allowance of vitamin C, which is a fantastic immune booster, a powerful antioxidant, and a support to increase the production of collagen, improving skin’s elasticity and resilience. Strawberries also contain the phytochemical ellagic acid, which aids in the suppression of cancer cell growth. Ellagic acid also aids in reducing LDL (bad) cholesterol, helping to reduce the risk of cardiovascular disease and stroke. So take advantage of spring’s bounty, grab a pint of these tasty little morsels, and try our sinfully delicious Strawberry and Hazelnut Streusel Cake. Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition

Discount Profile: Disgraceland

Toronto’s vegan restaurant scene is booming, with new places opening all the time. No longer is it surprising to find vegan comfort food or bakeries in all parts of the city. You would think with such a plethora of options in this city it would be hard to find something unique, but Disgraceland, now an all-vegan bar and restaurant near on Bloor between Dufferin and Ossington, continues to surprise me with food that literally can not be found anywhere else. When I sat down to look at the menu my mind was swirling a bit trying to decide what to order. Should I go with the Indian poutine, or something even wilder like the perogies topped with poutine? Or should I try their vegan rib dinner that comes with smoky baked beans and coleslaw? Once I saw what was on the dessert menu – fruit perogies! – I decided I would forgo the perogies as part of my main dish and decided to order the popcorn tofu: KFC-style battered tofu that came with a delicious vegan gravy and a side of coleslaw too. It was incredible: the breading was crispy and flavourful and the tofu was chunky… Read More


Filed under: Discount profiles Eat Veg elifelines Uncategorised

Lemon Asparagus Hummus

Care of Andrea Howe Makes 1.5 cups Ingredients 1 cup asparagus, cut into 1” pieces 1 (400mL) can chickpeas, drained and rinsed 2 garlic cloves, minced 1 tbsp tahini 1 lemon, juiced 1 tbsp cooking water 1/8 tsp cayenne pepper 1/2 tsp crushed red pepper flakes 1 tsp salt 2 tbsp + 1 tsp extra-virgin olive oil Directions 1. Heat a saucepan filled with salted water to high heat until boiling. Prepare an ice bath. 2. Add asparagus to boiling water and cook 3 to 4 minutes until tender but crunchy. Immediately submerge in ice bath once done. 3. Reserve 1 tbsp of asparagus cooking water. 4. In a food processor, add chickpeas, garlic cloves, tahini, lemon juice, cooking water, cayenne, crushed red pepper flakes, and salt. Process until combined while slowly adding 2 tbsp olive oil. 5. Season to taste with lemon juice and salt. Garnish with olive oil and red pepper flakes. 6. Serve with raw veggies or whole wheat pita. Read More


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

Sweet Potato and Peanut Soup

Care of Amy Symington of ameliaeats.com Makes 6 servings Soup ingredients: 1 tsp grapeseed oil 1 small onion, diced 4 cloves garlic, minced 1 red chili pepper, minced 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp paprika 4 medium sweet potatoes, peeled and diced 1 L vegetable stock 1 540 ml can coconut milk ½ cup smooth peanut butter 1 lime zested and juiced 1 tsp salt Sriracha peanut ingredients: 1 cup dry roasted peanuts, shelled 1 tbsp maple syrup 1 tbsp sriracha or your favourite hot sauce Sweet potato green pesto ingredients (optional): 4 cups greens (sweet potato greens and/or arugula) ¼ cup ground blanched almonds ¼ cup nutritional yeast 2 tbsp extra virgin olive oil 1 clove garlic ¼ tsp salt Garnish (optional): Whole grain crostinis Directions: Preheat oven to 375 F and line baking sheet with parchment. Set aside. For soup: In a medium stock pot, over medium high heat add oil. Once heated, add onions and sauté until translucent and fragrant, about 3 minutes. Next add garlic, red chili and spices and sauté until fragrant, about 1 minute. Next add sweet potatoes… Read More


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

Food of the Month: Sweet Potatoes

Care of Amy Symington of ameliaeats.com One potato, two potato. You say potato, I say sweet poe-tah-toe. Sweet potatoes pack a nutritious yet delicious punch. They are high in beta carotene, the precursor to vitamin A, which is good for your skin, eyesight, and reducing your overall risk of cancer. They are also a high fibre food, aiding in digestion, the creation of good gut microflora and reducing the risk of all of the chronic diseases. They are chocked full of antioxidants including vitamin C and contain high levels of manganese and copper. Sweet potatoes are a very versatile ingredient and are used around the world in many traditional dishes, from sweet potato pie in the USA to spicy peanut soup in Africa to Indonesian Kolak Pisang, a decadent sweet potato and banana dessert. The leaves of the sweet potato can also be consumed and have similar nutritional benefits as other leafy greens, including significant levels of folate and iron. Sweet potatoes aren’t just good for fancy fries, they are the most versatile of all of the root vegetables, so use them in your sweet, savoury and spicy dishes. Read More


Filed under: Eat Veg elifelines Food of the Month

Discount Profile: Suup Health Bar

Who doesn’t crave a hot, cozy soup in the winter in Toronto? Well isn’t it perfect timing that Suup Health Bar happens to be Toronto’s newest vegan lunch spot and that they’re giving a free soup to members of the Toronto Vegetarian Association! The first time I went I was overwhelmed with the options. The Enchilada, Bankok Curry and Un-Lobster Bisque were all calling my name. But I decided to give my meal a theme, so I ordered the Thai Butternut Squash Soup and the Thai Crunch Salad. The salad was a real treat: in addition to what you’d expect in a salad like fresh greens, carrots and cabbage, there were little packets of crunchy ramen noodles and almonds to sprinkle on top, and perfectly cooked vegetarian “chicken” strips. The bits of crunch were a perfect match with the creamy peanut dressing. I enjoyed my meal so much that I insisted the whole TVA staff team go back the next week to give it a try, and everyone was just as impressed as I. My colleagues raved about the Bahn-Mi Vietnamese Burrito, while I delighted in the Atomic Sushi Bowl: rice, their signature veggie chicken strips once again,… Read More


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