COOKING CLASS: DIY Dairy-Free Milks by Emily Anderson

Even with the growing popularity of dairy-free milks in the market today, they can often be expensive or can lack good flavour. Join plant-based chef, Emily Anderson, as she shares the simplicity, satisfaction, and deliciousness of creating your own homemade nut and oat milks! In this class, you will learn… Read More

Spirulina Granola

Care of Ashley Sauve Find more of Ashley’s recipes at The Vegan Chef Makes 8 cups (16 servings) Ingredients ½ cup dark maple syrup ½ cup coconut oil, melted ½ tablespoon cinnamon ½ teaspoon nutmeg 1 teaspoon vanilla extract ½ teaspoon salt 2 tablespoons spirulina powder 4 cups rolled oats ½ cup whole flax seeds ½ cup sunflower seeds ½ cup slivered almonds ½ cup walnut pieces 1 cup cranberries Directions 1. Preheat the oven to 325 F and line 2 cookie trays with parchment paper. 2. In a medium sized bowl, combine maple syrup, oil, cinnamon, nutmeg, vanilla, salt and spirulina. 3. In a large mixing bowl combine oats, flax and sunflower seeds, almonds, and walnuts. 4. Pour the wet ingredients over the oat mixture and stir well until fully coated. 5. Spread mixture evenly over two cookie sheets. 6. Bake for 40 minutes, stirring every 10 minutes or so. 7. Add cranberries in the last 10 minutes, then remove pans from oven and let cool. 8. Transfer to airtight container and store for up to a week in the cupboard or up to 1 month in the freezer. Read More

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Embrace Your Inner Hippy Granola Veggie

By Barbi Lazarus, Donor and Volunteer Resources Coordinator As a form of vegetarian outreach and in an attempt to convert meat-eaters to plant-eaters, us veggies are eager to dispel myths about bland, vegetarian food. We’ve probably all said more than once in our lives “vegetarians don’t just eat granola and salad!”. The last Toronto Veg Blog post shows that plant-based food knows no limits and that certainly, granola and salad are no longer required fare for vegetarians. Anyone who knows me knows that I’m not shy about indulging in all the vegan versions of classic comfort food and sweet desserts that are abundant these days. But I’ll let you in on a little secret. I’m vegan and yes, I love granola. It’s quick to whip up in a bowl and pop in the oven, ready to bring along wherever and whenever the next day. It’s a great snack, or if you make one filled with enough nuts and seeds, it can even be filling enough for lunch with a side of fruit and veggies. It’s the perfect food to bring along on vacation, to snack on the plane, or to bring on hikes or other day trips where there… Read More

Filed under: Eat Veg News Toronto Veg Blog Uncategorised Vegan & Vegetarian Recipes

Baby Grownola Bars

Care of Amy Symington        Ingredients:  2 cups old-fashioned oats 1/2 cup toasted almonds, chopped 1/4 cup packed dried cranberries ¼ cup dried dates, chopped ¼ cup packed dried peaches (or apricots), chopped ¼ cup dried prunes, chopped 1 ½ tbsp of sesame seeds 1 tbsp of lemon zest 1-1/4 tsp ground cinnamon 1/3 cup rice syrup 3 tbsp tahini Juice of half a lemon 2 tbsp blackstrap molasses Directions:  Preheat oven to 350°F.  Line 9-inch square baking pan with parchment paper.  Mix oats, almonds, dried fruit, sesame seeds, lemon zest and cinnamon in bowl. Combine rice syrup, tahini, lemon juice and molasses in medium saucepan.  Stir over medium heat until everything has melted and the mixture is smooth. Pour liquid mixture over oat mixture and stir until well coated. Transfer to prepared pan.  Using spatula, press mixture evenly into pan.  Bake oat mixture until top is golden brown, about 12-15 minutes. Transfer to rack and cool. Using parchment paper as aid, lift out of pan; place on work surface. Using large sharp knife, cut into 10 bars. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes