Vegan & Vegetarian Recipes

Vegan Butter Chicken

Care of Ashley Sauve of The Vegan Chef Ingredients 1 tablespoon coconut oil 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cinnamon stick 1 bay leaf 1 tablespoon garam masala 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon curry powder 1 small red chili (or more if you like it hot) 1 package smoked tofu, cubed (or regular tofu) 1 tablespoon tomato paste 1.5 cups canned crushed tomatoes (no salt added) 1/2 can coconut milk 1/2 teaspoon salt 1 tablespoon agave nectar (if necessary to offset acidity) 2 cups greens (collards, kale, spinach etc.) Get Cooking! Heat the oil in a large frying pan. Add the onion, cinnamon stick and bay leaf, sauté until tender. Add the garlic, chili and spices, frying for one minute. Add the tomato paste, stir around the pan and cook for a minute or two, then add the crushed tomatoes, stirring to incorporate. Add the tofu and coconut milk. Simmer for 10 minutes. Add the salt. Taste your sauce and if it is too bitter for your liking, add agave to taste. Add greens, stir and simmer until wilted (5-10 minutes). Top with cashews and serve over brown basmati rice. Enjoy!… Read More


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

Chunky Cucumber Gazpacho

Care of Amy Symington, of ameliaeats.com Makes 4 servings Ingredients 1 large cucumber, small dice 1 green pepper, seeded and small dice 1 red pepper, seeded and small dice 1 large green chili pepper, seeded and minced 1 bunch green onions, minced ½ bunch basil, stems removed and chiffonade 4 cloves garlic, pureed 2 limes, zested and juiced 1L vegetable stock 1 cup tomato juice ½ cup cooked artichoke hearts, small dice ½ cup white wine vinegar ¼ tsp sea salt Directions In a large stock pot combine all ingredients. Taste and adjust seasoning if necessary. Chill for 1-2 hours before serving. Read More


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

Girls Day In at the TVA Office

By Barbi Lazarus, Donor and Volunteer Resources Coordinator Staff at the Toronto Vegetarian Association are fortunate to work for a great boss, David. He had arranged a fun potluck lunch this week so we could get to know better our relatively new Festival and Events Coordinator, Alyssa de Hoop. However poor David wound up falling sick this week, which meant it was just us girls at the potluck on Wednesday: myself, Alyssa and our stellar veg directory coordinator Andrea. Andrea brought impeccable vegan “crab cakes” from Post Punk Kitchen (theppk.com/recipes) and I brought super creamy “chicken salad” from one of my favourite cookbooks, The Best Veggie Burgers on the Planet and a new recipe for cocoa-avocado truffles I came across in the newspaper. It turns out Alyssa is not only a great addition to the team because of her keen skills in event coordination, marketing and customer service, but she’s also got a way in the kitchen too! Inspired by this recipe she found online, Alyssa surprised us by showing up with two bags full of groceries so she could put together on the spot a 6 layer dip for the nacho… Read More


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

Cannellini Bean Brownies with a Date Coconut Glaze & Toasted Walnuts

Care of Amy Symington of ameliaeats.com  Ingredients 1 can (15 oz) cannellini beans (white kidney beans), rinsed and drained 1/3 cup pure maple syrup 2 teaspoons vanilla 1/2 tsp salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/3 cup cocoa powder 1/2 cup toasted walnuts ¼ cup dates ¼ cup coconut oil 2 tbsp water Directions 1. Preheat the oven to 375 degrees F and grease an 8 x 8 pan with coconut oil. 2. In a food processor, add all of the ingredients except the dates, coconut oil and water, and process until the batter is smooth. Fold in 1/4 cup of walnuts. 3. Spread the batter evenly in the prepared pan. Bake for 25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out! 4. Cool the pan for 30 minutes on wire rack. 5. Meanwhile, in a food processor add the dates, coconut oil and water. Process until completely smooth. If still sticky add another 1 tbsp of water. Pour over brownies and sprinkle with remaining walnuts. 6. Allow to sit in refrigerator for another 45 minutes before attempting to… Read More


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

Hearty Adzuki Miso Soup with Kohlrabi Greens

Care of Ashley Sauve of The Vegan Chef This hearty, stick-to-your-ribs miso soup uses the nutritious, often over-looked greens of the kohlrabi plant. Ingredients 1 tablespoon cooking oil of your choice 1 small yellow onion, diced 2 cloves garlic, minced 2 tablespoons ginger, grated 3 cups mushrooms (any variety), chopped 1 oriental sweet potato, roughly chopped 6 cups water 2 cups cooked adzuki beans (or from canned) 3 cups kohlrabi greens, chopped 3 tablespoons white (shiro) miso To garnish:  Black sesame seeds Chopped green onion Directions 1. In a medium size pot, heat oil over medium heat.  Add onions and sauté 3 minutes. 2. Add garlic, ginger and mushrooms to the pot and let cook 5 minutes, until mushrooms have released much of their moisture. 3. Add potatoes and water, bring soup to a boil, then simmer 15 minutes, until potatoes are cooked through. 4. Add beans and kohlrabi greens, cook for 2 minutes and remove from heat. 5. In a small bowl, combine the miso with approximately ½ cup of liquid from the soup. Whisk until the miso has dissolved into the hot liquid. 6. Stir the miso mixture into the soup, keeping in mind that… Read More


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

Shiitake gravy over roasted fingerling potatoes with sautéed kale & maple eggplant bacon

Care of Amy Symington of www.ameliaeats.com Makes 3-4 servings Ingredients:  2lbs fingerling potatoes, quartered 1 tbsp grapeseed oil Salt and pepper to taste Eggplant bacon  1 medium eggplant, sliced 1/4″ thick 3 tbsp tamari 2 tbsp maple syrup 1 tbsp grapeseed oil 1 tbsp smoked paprika Gravy 1/4 cup grapeseed oil 3 cups thinly sliced shiitake mushrooms, stems removed ½ cup quinoa flour (or any flour of your choice) 4 garlic cloves, puréed 4 cups vegetable stock (or water) 1/4 cup tamari ½ cup herbs chopped (dill, thyme, sage, etc) Sautéed Kale  4 cups kale, chopped and steamed or slightly sautéed 1/4 lemon Garnish 1/4 bunch parsley chopped Directions: 1. Preheat oven to 400F and line 2 baking sheets with parchment paper. 2. For Potatoes: In a large bowl add potatoes, 1 tbsp oil and sprinkle with salt and pepper. Toss.  Divide potatoes between 2 sheets. Bake until crispy and golden brown, approximately 35 minutes. 3. For Bacon: Meanwhile in a large baking dish toss together bacon ingredients and place into the… Read More


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

Totally Fabulous Vegan Bake-Off Recipe Books

Whether you’ve attended the Vegan Bake-Off and want to replicate something delicious you tasted, or if you’ve never had been able to go and want a chance to sample some of the treats you’ve missed, here’s your chance! Each year, generous Totally Fabulous Vegan Bake-Off participants share their special recipes so you can recreate them in your own kitchen. We present to you a compilation of Totally Fabulous Vegan Bake-Off Recipe e-Books from many years of delicious fun! 3rd Totally Fabulous Vegan Bake-Off Book of Recipes (2010) 4th Totally Fabulous Vegan Bake-Off Book of Recipes (2012) 5th Totally Fabulous Vegan Bake-Off Book of Recipes (2013) 6th Totally Fabulous Vegan Bake-Off Book of Recipes (2014) The 8th Totally Fabulous Vegan Bake-Off takes place on Sunday, March 20th, 2016 and registration for contestants opens January 25th, 2016! Visit bakeoff.veg.ca in the coming weeks for more info. Read More


Filed under: News News from the Toronto Vegetarian Association Uncategorised Vegan & Vegetarian Recipes