pie

Lemon Raspberry Pie with Dark Chocolate Filling

Care of Amy Symington Pie Pastry Ingredients 2 cups spelt flour 1/2 tsp baking powder 1/2 tsp salt 1/2 cup coconut oil 1/3 cup water 2 tsp apple cider vinegar Directions: Mix the dry ingredients in a bowl. Cut in the coconut oil. In another bowl mix the water and vinegar. Add wet to dry ingredients and knead into a dough. Let it rest for 10 minutes covered with a damp towel. Next, roll out 2/3 of the dough and place into a 9” pie plate. Roll out the other 1/3 dough and set aside for top crust (optional).  Bake at 375 F for 15 minutes, until crusts are golden brown. Filling Ingredients 3 cups raspberries 2 lemons, juiced and zested ¼ cup maple syrup 2 tbsp spelt flour 1 cup dark chocolate chips (or carob chips) 1 tbsp coconut oil Directions: In a large sauce pan over medium heat add raspberries, lemon juice and zest and maple syrup. Allow to reduce by ½, about 15 minutes. Add flour and incorporate. Cook for another 5 minutes and turn off heat. Set aside. In a small sauce pan over medium heat add chocolate chips and coconut oil and whisk until smooth. Pour… Read More


Filed under: Eat Veg elifelines 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

Getting Ready for a Veggie Thanksgiving

By Autumn Ladouceur – Past TVA Communications Intern No matter what walk of life you’re in, Thanksgiving can be a difficult holiday for the vegetarians out there. When we think of Thanksgiving the first thing most people picture is a turkey, so our challenge as vegetarians is to try to make a satisfying Thanksgiving feast that we and our omnivorous friends and family will enjoy and maybe even love. These tips, hints and recipes should make this Thanksgiving a little easier for all the herbivores out there. Here is a list of alternatives that you will need for your veganized Thanksgiving feast. Not only can you use this advice in your own kitchen, but you can share it with mom and dad so that they can modify their Thanksgiving feast to meet your needs as well. Milk – Soy, coconut, almond or rice There is a peanut allergy in my family so we steer clear of almond milk during the big holidays, but all of these alternatives will substitute cow’s milk effectively. For instance, my dad always puts milk in the mashed potatoes, but since I went vegan he has been substituting it for soymilk. Not even my most… Read More


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

Wild Blueberry Date Pie

Care of Amy Symington Ingredients: 2 cups spelt flour ½ tsp salt ½ tsp baking powder 1 tbsp ground flaxseed 1 cup coconut oil ½ cup water 1 tbsp apple cider vinegar 3 cups wild blueberries 1 cup chopped dates ¼ cup maple syrup ¼ cup chopped almonds 2 tsp cinnamon 2 tsp vanilla ½ a lemon, zested Directions: In a large bowl add the flour, baking powder, salt and flaxseed and fully incorporate.  Cut in the coconut oil using a fork or potato masher and fully incorporate. Next, make a well in the centre of the mixture and add the water and vinegar.  Using your hands, knead the dough until all the liquid is completely incorporated.  Divide the dough so that one piece is 1/3 the dough and the other 2/3.  Next, with the larger piece, on a well-floured surface using a well-floured rolling pin roll out the dough into a 1” thick crust. Place into a 9” pie plate.  Trim edges if needed. Roll out the remaining dough into a 9” top crust.  Set aside. Next in a large bowl add the remaining ingredients and mix.  Evenly distribute the blueberry mixture into the pie crust shell. … Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Cooking Tips 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