carrots

What’s Up Doc? Our 2nd Favourite Vegetable: The Carrot

Care of Amy Symington: ameliaeats.com You don’t need to be Bugs Bunny to appreciate the satisfaction of biting into a freshly picked crisp, sweet carrot. Noted as the second favourite vegetable worldwide, carrots come in every colour of the rainbow from orange to purple to yellow to red and are the beginning of any good stock, salad, stir fry or cake. The modest carrot although often taken for granted is packed with piles of potential health benefits. They are of course most noted for their high levels of beta-carotene, the precursor to vitamin A which aids with vision, skin and cell integrity and immunity. Beta-carotene is also an anti-oxidant that prevents against oxidative stress caused by free radicals from sources like UV rays and pollution. Consequently, it is well known for its anti-aging properties and for healthy skin. Carrots also contain phytonutrients called polyacetylenes which have been shown to inhibit the growth of colon cancer cells. Interestingly, the beta carotene that is present in carrots helps prevent the oxidation of the polyacetylenes, allowing them to do their job. Carrots are also high in dietary fibre which aids in digestion, healthy weight loss and/or maintenance, promoting beneficial bacteria in the gut… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition

Raw Pad Thai

Care of Amy Symington: ameliaeats.com Ingredients Salad 4 green zucchinis, spiralized or peeled into long strips 3 large carrots, spiralized or peeled into long strips 2 yellow zucchinis, spiralized or peeled into long strips 2 red peppers julienned 1 head broccoli cut into small florets & stem diced 1 bunch basil, chiffoned 1 bunch green onion, thinly sliced Dressing ½ cup raw natural peanut butter 2 tbsp tamarind paste (optional) ½ cup water 2 limes, zested and juiced ¼ cup maple syrup Garnish Crushed peanuts for garnish Cilantro leaves (optional) Directions: In a large salad bowl add all the salad ingredients and set aside. Next in a small mixing bowl whisk all the dressing ingredients together until smooth. Next, add the dressing to the salad and toss until everything is completely coated. Top with garnish and serve.  … Read More


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

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


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