Vegan & Vegetarian Recipes

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

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

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


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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

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

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


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Chocolate Hazelnut Butter

Care of Amy Symington of ameliaeats.com Makes 3 cups Serving size: 1 tbsp Cooking time: 15 minutes Preparation time: 20 minutes Ingredients: 6 cups water 6 tbsp baking soda 3 cups hazelnuts, blanched, skins removed and toasted 3/4 cup maple syrup 1 tbsp vanilla 3 tbsp dutch pressed cocoa powder Directions: Preheat the oven to 375°F. To remove the hazelnut skins: In a medium stock pot add water and bring to a boil. Once boiling add baking soda. Next, add the hazelnuts and boil for 3-4 minutes. Remove from boiling water and run under cold water. Place the hazelnuts on to a tea towel and manually dry. With the tea towel rub off the skins using your index finger and thumb. Add hazelnuts to a parchment lined baking sheet and place into the oven. Toast until golden brown, about 10 minutes. To make butter: In a high powered blender (or food processor) add the hazelnuts and blend until completely smooth, about 5 minutes. Scrape down the sides of the equipment as needed. Add the maple syrup and vanilla, and blend for another 3 minutes. Next, add the cocoa powder and blend until completely incorporated, about 3 minutes. Remove from… Read More


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

Tart Holiday Smoothie

Care of Ashley Sauve Makes one serving Ingredients: 1 cup whole cranberries, fresh or frozen 1 banana, frozen 3 tablespoons hemp hearts ½ teaspoon cinnamon 1 cup fresh orange juice pinch of dried ginger 1 tablespoon maple syrup (optional) 1 tablespoon goji berries (optional) Directions: 1. Combine all ingredients in a blender and blend until smooth. 2. If desired, sweeten with ample syrup and top with goji berries. Enjoy!… Read More


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