Vegan & Vegetarian Recipes

Raspberry and Vanilla Chia Pudding

Care of Laura Wright (http://thefirstmess.com) Serves: makes 5-6 cups (a ton!) Notes: I love combining this pudding with some rolled oats and fresh fruit for a sweet breakfast. It feels so luxurious and indulgent, but it’s such a healthy way to start the day. Ingredients 1 cup raw almonds, soaked at least 5 hours 4 cups water 2 cups fresh raspberries (or thawed, frozen ones) ½ cup raw agave nectar (or maple syrup) 2 tbsp extra virgin coconut oil 1.5 tbsp vanilla extract pinch of salt ½ cup chia seeds (white or black)   Directions Combine the soaked almonds, 4 cups of water, raspberries, agave nectar, coconut oil, vanilla extract and salt in a blender pitcher. Blend mixture on medium-high speed for 1 minute, until liquified. Strain mixture through a fine mesh sieve (or nut milk bag if you have one) into a medium-large bowl. At this point you will have a sweet, rich, raspberry flavoured almond milk essentially. Place the chia seeds into another large bowl. Pour the raspberry almond milk on top slowly. Whisk vigorously to combine and prevent clumping of the chia seeds. Allow the mixture to sit for a good hour so that the chia seeds… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Raw Chard Spring Roll with Spicy Mango Dipping Sauce

Care of Laura Wright Serves: 2 Use any finely shredded/sliced veggies and herbs you like as a filling. As long as you keep it fresh, these crisp little rolled up salads are sure to satisfy. Ingredients 6-8 leaves of chard 3 cups finely julienned/sliced fruits and vegetables such as: -carrots -bell peppers -apples -sprouts -jicama -shaved asparagus -strawberries -beets -radishes -sliced avocado -whatever you want to use up in the fridge! 3-4 sprigs-worth of mild fresh herb leaves such as: -mint -basil (regular or thai) -cilantro -parsley Spicy Mango Sauce: 1 cup diced, ripe mango juice from 1 lime 1 small jalapeno, veins and seeds removed ½ tsp ground cumin 1 tsp grated fresh ginger 2 tsp grapeseed oil (or other neutral oil) 1 tsp nama shoyu or tamari soy sauce ¼ cup filtered water Directions Carefully cut the stems out of the chard leaves: With a paring knife, cut around the stem, on both sides, up to about the halfway point in the leaf. Repeat with other leaves.  Lay the cut leaf on a cutting board. It should look like the top half of the leaf has two little legs sticking out from under it. Cross one… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Vegetarian Thanksgiving

Illustration by PJ Chimiel, printed by permission. See www.pjchmiel.com for more art, and food photos. This Canadian Thanksgiving enjoy a vegetarian feast. We have tips on what to serve and links to the best recipes. Thanksgiving is also about celebrating the harvest. Farmers’ markets are the best places to find fresh seasonal produce such as squash, pumpkins, corn, tomatoes, green beans, potatoes, peppers, arugula, kale, broccoli, etc. Avoid stress when vegetarians and meat eaters will be at the same meal. See our Surviving a holiday dinner page for suggestions on: Catering to vegetarians (when you aren’t one yourself) Being invited to a home where meat is being served Inviting non-vegetarians to your home Holiday recipes Vegetarian Holidays information & recipe sheet View our printable two-page holiday fact sheet: vegetarian-holiday.pdf (180 kb). It includes the following recipes: Easy Festive Bake, Stuffed Tofu Turkey, Good Gravy, Sweet Potato and Parsnip Casserole, Chestnut Soup with Greens, and Ginger Cranberry Mincemeat Pie. Roasted Chestnuts How to select, roast and serve chestnuts. Thanksgiving recipe links Vegan Lunch Box Thanksgiving Recipe Roundup: Click here. Live… Read More


Filed under: Eat Veg News Vegan & Vegetarian Cooking Tips Vegan & Vegetarian Recipes Vegetarian Holiday Recipes

Iced Coconut Lime Green Tea

Care of Amy Symington Ingredients  750 ml steeped and chilled green tea 1 tbsp agave or 1/8 tsp stevia (stir into tea while it’s hot) 1 L coconut water 4 sprigs of mint leaves 1 lime, zested and juiced 2 cups frozen strawberries Directions In a large punch bowl, combine ingredients. Serve in fun glasses with ice making sure all servings get all the goodies. Garnish with any leftover mint leaves or lime. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Scrambled Tofu and Vegetables

Serves 2–3. Adding turmeric to this recipe turns it yellow, the colour of scrambled eggs. 2–3 Tbsp light oil (sesame, canola, etc) 1 celery stalk, sliced 2 carrots, sliced 3 green onions, chopped fine 1/2 tsp turmeric 2 blocks firm tofu (500 g/16 oz) Umeboshi vinegar to taste (or a dash of salt) 2 green onions, sliced for garnish Heat the sesame oil in a frying pan. Add the celery and carrots. Add green onions and turmeric and sauté for 1–2 minutes. Crumble tofu with a fork and mix it into the sautéed vegetables. Season with Umeboshi or salt to taste. Cover and cook for 3–5 minutes. Garnish with sliced green onions and serve. Variations: Add sliced mushrooms, green or red peppers, fresh basil, etc. Adapted from Vegetarian Tastes of Toronto… Read More


Filed under: Vegan & Vegetarian Recipes Vegetarian Holiday Recipes

Vegetarian Easter: Recipes and tips

Easter is a celebration of resurrection and rebirth, so it is the perfect occasion for everyone – veggies and non-veggies alike – to enjoy a delicious meat-free meal. Here are some helpful resource for finding vegetarian Easter recipes. For vegetarian Passover recipes, click here. Musubi Easter Eggs Vegan Lunch Box has a post about making Easter eggs out of Japanese sticky rice. “I pressed the sticky rice into a plastic Easter egg sprayed with nonstick spray to start forming the egg, then used my hands to solidify and finish the shaping. I pushed the filling in where an egg yolk would be. These are filled with cashew butter but tart, salty umeboshi plum is traditional.” Hot Cross Bun recipes Hot Cross Buns, marked with a symbolic cross, are a traditional around Easter. Hot Cross Buns This recipe from Gourmet magazine is not vegan, but you can substitute ingredients. Food.com has 45 Hot Cross Bun recipes, and atleast two of them are vegan. Vegan Hot Cross Buns calls for vegan egg white, but you can just brush them with oil. Hot-cross Buns (gluten, Dairy and Egg Free) includes a variation for using a bread-making machine. “These are great for Easter or… Read More


Filed under: Eat Veg News Vegan & Vegetarian Cooking Tips Vegan & Vegetarian Recipes Vegetarian Holiday Recipes

Vegan Lunch Ideas

Start your vegetarian meal plan right with delicious vegan lunch ideas Great vegetarian and vegan lunch ideas can be key to sticking to a budget and maintaining a healthy vegetarian diet plan. From easiest to hardest Buying lunch See our fast food page for what’s available at the chains in the way of veggie burgers, pizza, burritos, falafel, etc. When visiting a sandwich deli shop, you can often just point to what you want in your sandwich. Many grocery stores sell veggie sandwiches, veggie sushi or healthy soups in jars. Bring leftovers It is very easy to make extra at dinner to pack for lunch the next day. This works especially well if you have a way of easily reheating it, or if it tastes fine at room temperature. Or you can get a thermos. “I think the hardest ‘daily’ change was: What’s for LUNCH! I don’t have much time to cook or prepare lunch so I needed something easy, filling and fast.“ – Patty, Houston, AK Simple sandwiches Avocado, store-bought hummus, veggie deli meats, veggie burgers, tofu slices, veggie paté, nut butters, etc. Hearty salads Greens, beans or lentils, pasta, noodles,… Read More


Filed under: Eat Veg Vegan & Vegetarian Cooking Tips Vegan & Vegetarian Recipes Vegetarian Meal Ideas

The Vegetarian Culture of Malaysia

TANPA DAGING MASAKAN The South East Asian nation of Malaysia is also a haven for vegetarian delicacies. Its 21 million inhabitants, who spread over 329,725 square kilometres through the island chain of the South China Sea, have been waving the vegetarian flag for centuries now. The history of Malaysian cuisine reveals the diversity of its influence. The Malay, Chinese, Indian and European people, have all contributed to this nation’s diet for many centuries. In the 3rd and 4th century, Malaysia and Indonesia were part of the Hindu Javanese Empire, connecting the Subcontinent’s Hindu and Muslim religious diets. The Hindu Vedic laws and Islamic taboos against meat still influence today’s population. Westerners with their omnivorous appetites first came from Portugal, Holland and England 500 years ago. This immigration explains why most Malays have a sweet tooth for European desserts.   During the 15th century, the Chinese Ming dynasty sent diplomatic missions to the port city of Malacca, 160 kilometres southeast of Kuala Lumpur, in an effort to develop political  and economic ties. The marriage of Melaka Sultan Mamsur Shah of Malaysia, and Ming Princess Hang Li Po of China, opened up trade in spices and other foods. The Chinese merchants integrated… Read More


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Simple Vegetarian Meal Ideas

Here are some suggestions for preparing a delicious and satisfying vegetarian meal. Main meals Hearty soup. Start with water or a soup base made from vegetable bouillon cubes, vegetable juice, tomato juice or packaged soup mixes. Add potatoes, split peas, lentils, carrots, spinach or any leftover vegetables. Season with bay leaves, salt, herbs or miso. For additional flavour add fried leeks, onion or celery. Pasta. Cook up your favourite noodles, then add a sauce such as tomato, pesto, béchamel, mushroom, or herbs and olive oil. Sauces can be purchased ready-made or create you own. For a heartier meal add in some tofu cubes, chickpeas, lentils or nuts. Toss in some steamed veggies or serve on the side. Stir Fry. Fry any combination of fresh vegetables, onions, tofu, tempeh, nuts or seeds. For flavour use soy sauce, ginger, garlic, or toasted sesame oil. To create a sauce, add about one cup of water when the vegetables are half cooked, and simmer. The liquid can be thickened by adding 1 Tbsp. of cornstarch dissolved in cold water. Serve on rice, couscous, bulgur or pasta. Tip: add in any greens near the end as they don’t take very long to cook. Read More


Filed under: Eat Veg Uncategorised Vegan & Vegetarian Recipes Vegetarian Meal Ideas

Simple Meal Ideas

Here are some suggestions for preparing a delicious and satisfying vegetarian meal. Main meals Hearty soup. Start with water or a soup base made from vegetable bouillon cubes, vegetable juice, tomato juice or packaged soup mixes. Add potatoes, split peas, lentils, carrots, spinach or any leftover vegetables. Season with bay leaves, salt, herbs or miso. For additional flavour add fried leeks, onion or celery. Pasta. Cook up your favourite noodles, then add a sauce such as tomato, pesto, mushroom, or herbs and olive oil. Sauces can be purchased ready-made or create you own. For a heartier meal add in some tofu cubes, chickpeas, lentils or nuts. Toss in some steamed veggies or serve on the side. Stir Fry. Fry any combination of fresh vegetables, onions, tofu, tempeh, nuts or seeds. For flavour use soy sauce, ginger, garlic, or toasted sesame oil. To create a sauce, add about one cup of water when the vegetables are half cooked, and simmer. The liquid can be thickened by adding 1 Tbsp. of cornstarch dissolved in cold water. Serve on rice, couscous, bulgur or pasta. Tip: add in any greens near the end as they don’t take very long to cook. Substantial salads. Potato… Read More


Filed under: Eat Veg Vegan & Vegetarian Cooking Tips Vegan & Vegetarian Recipes Vegetarian Meal Ideas