mango

These are a few of my favourite things

By Barbi Lazarus, Donor and Volunteer Resources Coordinator If you know me at all, you know that I like to eat. Food is never far from my mind and I’m usually daydreaming about my next meal. By 10 am, I’m starting to countdown to lunch. I don’t consider this something to be ashamed of. We’re taught to eat three meals a day but many dietitians and nutritionists now say that having 1-2 snacks throughout the day is healthy and that you should eat as soon as you begin to feel hungry rather than have big gaps where you work up a huge appetite. It keeps your metabolism moving throughout the day and prevents binge eating at meal times. Banana Oat Date Cookies, photo from Veganculinarycrusade.com Also, while we vegetarians like to give off the impression that a plant-based diet is far superior to an omnivorous one in every way, authors and dietitians like Ginny Messina have taught me that there is nothing wrong with admitting that some vegetarians and vegans may in fact need to eat more in order to feel full and satiated. Plant-based food is naturally lower in fat than animal products and this is a good thing! But, eating a… Read More


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

Raw Mango Pie with Coconut Crust care of Brenda Davis’ Becoming Raw

Care of Lisa Pitman from Brenda Davis’ Becoming Raw   Ingredients Crust (for 9 inch pie): 1 1/2 cups unsweetened shredded dried coconut 1 1/2 cups walnuts or macadamia nuts (I used walnuts) 1/4 tsp salt 1/2 cup pitted medjool dates Filling: 3 cups chopped fresh mango 1 cup chopped dried mango (soaked for 10 minutes and drained well) 1 cup or more sliced strawberries or other fruit To make the crust, put the coconut, walnuts, and salt in a food processor. Process until coarsely ground. Add the dates. Process until the mixture resembles coarse crumbs and begins to stick together. Scoop the mixture into a 9-inch pie plate.  With your palm and fingers, distribute the crumbs evenly along the bottom and up the sides of the pan. There should be a 3/4 inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan’s sides, shaping it so that the edges are flush with the… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Raw Chard Spring Roll with Spicy Mango Dipping Sauce

Care of Laura Wright Serves: 2 Use any finely shredded/sliced veggies and herbs you like as a filling. As long as you keep it fresh, these crisp little rolled up salads are sure to satisfy. Ingredients 6-8 leaves of chard 3 cups finely julienned/sliced fruits and vegetables such as: -carrots -bell peppers -apples -sprouts -jicama -shaved asparagus -strawberries -beets -radishes -sliced avocado -whatever you want to use up in the fridge! 3-4 sprigs-worth of mild fresh herb leaves such as: -mint -basil (regular or thai) -cilantro -parsley Spicy Mango Sauce: 1 cup diced, ripe mango juice from 1 lime 1 small jalapeno, veins and seeds removed ½ tsp ground cumin 1 tsp grated fresh ginger 2 tsp grapeseed oil (or other neutral oil) 1 tsp nama shoyu or tamari soy sauce ¼ cup filtered water Directions Carefully cut the stems out of the chard leaves: With a paring knife, cut around the stem, on both sides, up to about the halfway point in the leaf. Repeat with other leaves.  Lay the cut leaf on a cutting board. It should look like the top half of the leaf has two little legs sticking out from under it. Cross one… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes