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

Kale Chips

   Photo care of blog.fatfreevegan.com Kale chips are a fantastic snack and a great way to get everyone eating more greens. Kale chips can be baked in your oven or dehydrated. You can easily vary the flavour by following these simple directions: 1. If you’re using an oven preheat to 350 degrees. 2. Wash and dry your kale. Tear each leaf into bite size pieces and add to a large bowl. 3. Toss in a dressing to lightly coat. Lay the kale pieces in a single layer on a baking sheet or dehydrator tray. 4. In your oven, bake for 7 minutes and then flip the chips and back for another 6 minutes. Let the kale chips cool for about 15 minutes. They should be crisp and crunchy. In a dehydrator bake at 115 degrees for 3-4 hours untl a crisp texture is acheived. You can make a simple version by tossing the chips in your favourite salad dressing or a simple combination of sea salt, apple cider vinegar and a touch of olive oil. Cheesy Kale Chips    about 3 heads of green kale, ripped into pieces, stalks removed 2 cups cashew butter 2 tbsp tahini 2 tbsp lemon… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Kale: Real Fast, Real Food

Care of Karen Soper and Lisa Pitman In the realm of fast food there is a plethora of options for vegetarians and non-vegetarians. We can literally go to every street corner and find something to eat. Books have been written about our “Fast Food Nation”, scrapping and devouring our land resources, contributing to epidemic proportions of disease and illness, putting an entire food system into an inequitable state, and yet food to us must be fast. Must it be real? It is clear that the foods I am talking about are not really food. They are derived, manufactured, concocted, packaged and then digested. Calories, well we know the sad story there. However, there is a light at the end of the tunnel, and we can choose it – plant based foods that are easy to cook. Kale, as so many healthy, life-giving plant based foods are, is an example of a real fast food. This amazing curly-leafed, dark green vegetable is a member of the same family as cabbage, collards and brussel sprouts. It is an excellent source of vitamin A, B6, riboflavin, and manganese (an important part of superoxide dismutase – the powerful antioxidant enzyme). Kale provides more nutritional… Read More

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

Cream of Kale Soup

    Care of Amy Symington Ingredients  1 tbsp oil 1 large onion, diced 1 leek (white parts only), diced 4 garlic cloves, minced 3 tbsp fresh ginger, chopped 1 small head of cauliflower, greens removed, chopped 1 small celeriac root, diced 1 tsp ground coriander 1 tsp ground cumin 6 cups water 5 cups kale, chopped – you can include stems here too if you’d like 1 lemon juiced, seeds removed 1 cup unsweetened milk alternative 1 tsp sea salt Black pepper to taste Directions  In a large stock pot over medium heat add oil. Once heated add onion, leek, garlic and ginger. Sauté until fragrant, about 3 minutes. Next add cauliflower and celeriac root and sauté for another 3 minutes. Add coriander and cumin and sauté until fragrant, about 3 minutes. Add water and stir. Allow water to come to a boil and let boil for 5 minutes. Next add kale and incorporate until it is fully wilted. Very carefully, either using a blender or hand immersion blender puree the soup completely. Now add lemon juice, milk, salt and pepper. Taste and adjust seasoning with salt and pepper if needed. Serve and garnish with cilantro (if… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Holy Kale

Care of Amy Symington Kale, or borecole, is a cousin of the wild cabbage family, a buddy to your taste buds and mother approved as part of a well balanced diet. To put it plainly, unless you have been avoiding all forms of nutrition news over the past decade, you know that Kale is the new “apple a day” and with so many good reasons why. For starters, it is crammed with calcium. Yes calcium. On a gram to gram basis, kale’s calcium content is more bioavailable than cow’s milk (Heaney, R.P., 1990; Kamchan, A. et al., 2004). Other health superstars contained in kale include thiamin, riboflavin, folate, iron, magnesium and phosphorus. We’re not done yet. Kale is also a VERY good source of vitamin C, vitamin K, vitamin B6, potassium, copper, manganese and lutein. Lutein, which is found in dark leafy greens, is believed by scientists today to assist in the reduction of age-related blindness (Geissler, C., 2010). And holy fibre! This is what people like to refer to as a natural Gastro Intestinal scrubber. Shall we go on? Ok. It’s also a fantastic way to add some additional protein to your diet as well as simultaneously top up… Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition