chili

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

Spice Up Your Life with Chilis

By Ashley Sauve of The Vegan Chef The weather is heating up, so bring a little spice into your life using chili peppers! “Chili pepper” is a broad term that encompasses hundreds of different spicy fruits from similar plants. In fact, there are over 140 varieties growing in Mexico alone! This is because the plant that produces these peppers (Capsicum annum) mutates quickly, and most peppers you encounter fall under this species. It’s even thought that peppers are one of the first plants to have been domesticated, as we have archaeological evidence of chili pepper seeds dating over 6,000 years ago in Peru and Mexico. What makes these little peppers pop? Capsaicin is the component that makes you feel the sweet burn, and it occurs in different concentrations in different parts of the plant. While it is often believed that the seeds contain the highest concentration of capsaicin, the flesh around them (especially the part closest to the stem) actually contains the most concentrated dose. So handle these parts of the pepper with care when cooking – you will even feel the burn on your skin if you don’t wear gloves when handling very hot chilis! Interestingly, the effects of capsaicin are only felt by mammals,… Read More


Filed under: Eat Veg elifelines Food of the Month Uncategorised

The 30 Best Veget-eriotypes

Care of Autumn Ladouceur – Past TVA Communications Intern One of my favourite stereotypes that I’ve faced during my time as a vegetarian is that we are all members of PETA (People for the Ethical Treatment of Animals) and that just because I’m a vegetarian, I want to parade around town in a bikini made of lettuce leaves. But alas, this is untrue! My bikini is made of hemp! So today, to celebrate the 30th anniversary of the Vegetarian Food Festival which recently passed, I give you a blog post that will hopefully debunk 30 popular vegetarian stereotypes. When you consider vegetarian stereotypes, the first ones to come to mind are the ones surrounding nutrition. What’s funny is they seem to contradict themselves often. All vegetarians eat healthy and are skinny. Wait! No! Actually, they’re malnourished. Or, no! They take tons of supplements to make up for their lack of meat. And if they don’t, they must all work out and drink quinoa smoothies, or whatever the new health craze is! In fact, like all people, vegetarians vary from the hyper-health food junky, work-out type, to the marathon the latest HBO series and eat 100 doughnuts from… Read More


Filed under: News News from the Toronto Vegetarian Association Toronto Veg Blog Uncategorised

It’s Slipper Time!

By Barbi Lazarus, Donor and Volunteer Resources Coordinator While most people are shedding tears after the first snowfall in Toronto, I’m usually a little bit excited because the need to start wearing boots again means…it’s slipper time! Once boot season hits, I bring along a pair of cozy slippers to change into when I get to the office in an attempt (emphasis on attempt) to keep the floors relatively clean. After all, when we’ve got a few months of dark mornings, early nights and cold temperatures ahead of us, we all need to find the little pleasures we can look forward to over the winter. Slippers and bubble baths are just two things I look forward to, but there’s also all the great comfort food that I get excited about this time of year. I love soups, chilis and stews and admittedly, I continue to eat them during the scorching summer even in our non-air-conditioned apartment. But people make fun of me for it. Now I can do it with no apologies! Here are some of my favourite soups, chilis & stews. What are yours? Post your pictures or recipe reviews to our Facebook page (facebook.com/torontoveg) or send us… Read More


Filed under: News Toronto Veg Blog