Vegetarian Holiday Recipes

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


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Food & Recipe of the Month: Blueberry Smoothie Bowl

Care of Andrea Howe of glowingongreens.com  Blueberries are nature’s candy! Their sweet and tart flavour satisfy all sugar cravings. This nutrient dense berry is considered a super food as it is abundant with vitamins, minerals, antioxidants, fibre, and more! Blueberries are known for their deep blue colour. This colour comes from the antioxidant anthocyanins which is part of the flavonoid family. Flavonoids fight harmful free radicals which prevent cell damage that can cause external problems like wrinkles, as well as internal concerns such as chronic disease and cancer. Blueberries contain the highest total antioxidant capacity compared to its brothers and sisters like strawberries and blackberries. These little decadent treats are also full of fibre. One cup has 3.6 grams of fibre which will aid in keeping you full longer, and with weight loss and digestive health. The antioxidant potency can have other benefits such as reducing inflammation, promoting heart health, boosting brain health, and slowing down aging. The best way to eat blueberries are in their raw form or frozen, so try this amazing smoothie bowl recipe to get all of their benefits! Ingredients: 1 frozen banana 1 cup frozen blueberries ½ cup frozen raspberries ½… Read More


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Food and Recipe of the Month: Cashews

Care of Amy Symington at ameliaeats.com  If you lead a mostly plant based diet, you are very familiar with the versatility of the cashew nut. Creamy, sweet, savoury, spicy, and salty – the possibilities are actually endless. The good news is that cashews as part of a whole-foods, plant-based diet are also beneficial to your health! Cashews, along with all nuts, contain heart healthy, monounsaturated fatty acids and high levels of beneficial antioxidants that have been shown to significantly reduce one’s risk of coronary heart disease if consumed regularly (Kelly and Sabate, 2006). Cashews are an excellent source of copper which aids in bone and connective tissue health, and a good source of magnesium which aids in muscle relaxation, manganese, an important component found in antioxidants, and zinc, which boosts our immune system and aids in digestion. It is important to ensure that your cashews and cashew butter are kept dry in a tightly sealed container in the refrigerator to avoid rancidity. So, for good health enjoy those cashews (among other nuts) toasted in your favourite trail mix, as a creamy dairy free mac and cheese sauce, atop your morning parfait, or in a treat like these Cinnamon Bun Cookies!… Read More


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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


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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


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Sweet Potato Pie Parfaits

Makes 6 servings (1.5 cups/serving) Cook Time: 18 minutes Topping ingredients: 2 cups whole rolled oats ¾ cup pecans ¼ cup raw pumpkin seeds ¼ hemp seeds 2 tbsp maple syrup 1 tsp cinnamon ½ cup chopped dried dates Sweet potato puree ingredients: 4 small baked sweet potatoes, skins on) 2 tbsp maple syrup 1 tsp cinnamon 1 tsp vanilla extract ¼ tsp allspice ¼ tsp nutmeg 1/8 tsp cardamom 13.5 oz coconut milk Garnish: 1.5 cups coconut yogurt or yogurt of your choice Directions: 1. Preheat oven to 375F and line a baking sheet with parchment paper. 2. In a large bowl add all topping ingredients and combine until oats and seeds are completely coated in syrup. Evenly distribute on baking sheet and bake in the oven for 18 minutes, or until mixture is toasted slightly brown. Once toasted remove from oven, allow to cool and then place into a resealable baggie with chopped dates for future use. 3. Meanwhile, in a food processor add sweet potatoes, maple syrup, and spices. Read More


Filed under: Eat Veg News News from the Toronto Vegetarian Association Vegan & Vegetarian Recipes Vegetarian Holiday Recipes

Passover Desserts: Vegan Style

By Barbi Lazarus, Donor and Volunteer Resources Coordinator People have always found it a bit strange that I actually quite enjoy Passover food. While my family has never kept Kosher for Passover, I always take advantage of this time of year to enjoy matza bagels and whip up a batch of Isa Chandra Mokowitz’s wonderful matza ball soup or Chloe Coscarelli’s matza brie (which you can find on her website chefchloe.com if you’re interested!). A couple of years ago I even found a recipe online for vegan gefilte fish and brought that to my family Sedar! When it comes to dessert for Passover though, I actually haven’t had to think outside the bread-filled box at all. While I’m sure I would (for some strange reason) enjoy some sort of store-bought vegan dessert made with matza meal, it just so happens that several of my favourite go-to desserts are already Passover-friendly! Here’s my list of desserts I turn to when deciding what to bring to wow family at our annual Sedars. Chocolate Almond Butter Fudge from Doug McNish This recipe which appeared in the Toronto Star in 2011 literally melts in your mouth and is so decadent and… Read More


Filed under: Eat Veg News News from the Toronto Vegetarian Association Toronto Veg Blog Uncategorised Vegan & Vegetarian Recipes Vegetarian Holiday Recipes

Chocolate Covered Strawberry Cheesecakes

Care of Ashley Sauve Show your loved ones how dear they are to you by serving them these super food cheesecakes! Not only do they taste fantastic but they pack a nutritional punch and are raw, vegan, gluten and soy free for all to enjoy! Serves 16 Ingredients: Filling: 2 cups raw cashews, soaked overnight (measured before soaking) 6 tablespoons coconut oil, melted 2 lemons – juice and zest ½ teaspoon ground vanilla bean (or 1 teaspoon vanilla extract) 1 banana 2 cups strawberries, fresh of frozen (thawed first) ¼ cup goji berries soaked in water for 10 minutes (optional) 2 tablespoons lucuma (optional) 1 tablespoon maca (optional) 5-10 stevia drops or 3 tablespoons maple syrup Crust: 1 cup raw walnuts 1 cup raw almonds 2 tablespoons coconut oil, melted ¼ cup golden berries (soaked in water for 10 minutes) or 4 soft medjool dates ½ teaspoon ground vanilla bean (or 1 teaspoon vanilla extract) Chocolate Drizzle: 2 chocolate bars of choice (I used Giddy YoYo, maca flavour) 1 tablespoon coconut oil Directions: You will need heart shaped silicone baking moulds, or a cupcake pan. In a double boiler, melt the chocolate and coconut oil, stirring… 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

Valentine’s Beet Pancakes

Care of Ashley Sauve Serves 2 Ingredients 1 tablespoon ground chia or flax seed 1 cup rice flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon 1 ¼ cups non-dairy milk of choice ¼ cup roasted beet puree ½ teaspoon vanilla extract 2 tablespoons maple syrup 2 teaspoons coconut oil Directions: For beet puree: Preheat oven to 350 C, roast washed beets with skin on until tender (45 minutes or longer depending on the size of the beets). Remove from the oven and let them cool to the touch. Cover your hands with gloves or sandwich bags to protect your nails from being stained red. The skin should slide off easily, use a pairing knife if necessary. Add one small to medium sized beet to blender or food processor and blend until pureed. Add a small amount of water if necessary. For pancakes: In a cup, whisk ground chia or flax seeds with 3 tablespoons of warm water. Let sit until seeds begin to absorb water. In a large bowl sift together rice flour, baking powder, salt and cinnamon. In another bowl whisk together milk, beet puree, vanilla, maple syrup and chia/flax mixture. Create a well in… Read More


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Giving Thanks for Delicious Food

By Autumn Ladouceur – Past TVA Communications Intern Thanksgiving at the Ladouceur family home was a big hit! Everyone thoroughly enjoyed the cornucopia of festive vegetables brought to the table. To name a few we had squash, yams, brussel sprouts, turnip and mashed potatoes, all made with vegan margarine. My aunt Donna even brought a vegan version of her famous coleslaw, made with oil and vinegar. The Tofurkey I made went over particularly well. Everyone who had some said that it was the best one we’d ever had at Thanksgiving. They asked me to continue making it that way every year. My meat-loving brother even tried it and said he liked its mushroomy taste. Unfortunately, because everyone enjoyed the Tofurkey so much it meant that there were no leftovers. Usually my left over Tofurkey makes for a couple days worth of hot Tofurkey sandwiches with veggie gravy. Fortunately, I had enough left over vegetables to fill a swimming pool and dive in with joy and excitement. In other news, I think I ate a whole pumpkin pie this week. I was in a pumpkin pie coma. All in all this was a very successful Thanksgiving feast. I hope all… Read More


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