recipe

Food and Recipe of the Month: Artichokes and Vegan Crab Cake

Care of Andrea Howe of glowingongreens.com Although a commonly forgotten vegetable, the artichoke is a versatile and nutrient-packed ingredient. It can be used as a meat or fish replacement due to its tender and pulled-like consistency. Artichokes can also be used year-round due to being found in canned form. Artichokes are an impressive vegetable due to the high fibre and folate content. Fibre is a key nutrient for overall health as well as weight-loss. It works to decrease hunger, decrease blood sugar and cholesterol, thus reducing risk of obesity, type 2 diabetes, and heart disease. Its high folate content is important for pregnant women or those in child-bearing years due to reducing the risk of neural tube defect in the fetus. It is also important for blood cell development and producing energy in the body. Additionally, artichokes are packed full of antioxidants which aid in repairing free-radical damage, thus lowering the risk of cancer cell development. Wondering how can you enjoy this superfood? Try it in a salad, on a pizza, or this delicious, meaty crab cake recipe. Artichoke Crab Cake Ingredients • 2 cans of artichoke hearts, drained and rinsed • 2… Read More


Filed under: elifelines Food of the Month Uncategorised Vegan & Vegetarian Recipes

Food and Recipe of the Month: Roasted Apples and Brussels Sprouts with Shitake Bacon

Care of Amy Symington of ameliaeats.com This month’s recipe and picture from Amy’s book The Long Table Cookbook: Plant-based Recipes for Optimal Health, available on Amazon, Indigo, Costco and TYPE Books (as well as many other local book stores across Canada).  All author proceeds go to fund the important cancer support programming at Gilda’s Club Greater Toronto! Photography credit: Darren Kemper   Stop animation video of the recipe: https://www.youtube.com/watch?v=yqT9rd5IJWY&list=PLhehiplX_s_ewmfYqmgAMOHP5EM_b7yVQ&index=10 Often half-heartedly chased around the dinner plate and too frequently synonymous with the most widely hated vegetable, Brussels sprouts do not get the delicious recognition and love they deserve. As a member of the cruciferous vegetable family, Brussels sprouts are full of sulphuric compounds, which help in cancer prevention, lowering LDL cholesterol levels and reducing one’s risk of age-related macular degeneration. They are an excellent source of vitamin C and K as well as a good source of fibre, folate, potassium, B6 and the omega 3 fatty acids. Due to their high fibre content Brussels sprouts are good for gut health, gastrointestinal movement and aiding in the multiplication of existing beneficial bacteria.  They are a low glycemic food which aids in the regulation of blood… Read More


Filed under: Eat Veg elifelines Food of the Month Vegan & Vegetarian Recipes

Food & Recipe of the Month: Pumpkin Ravioli

Care of Andrea Howe of glowingongreens.com  I bet you thought pumpkin season was over, but not yet! Pumpkins are such a versatile vegetable and are packed full of beneficial nutrients. They are a great fall staple to incorporate into your diet. Pumpkins are known for their rich orange colour. This comes from the powerful antioxidant beta-carotene which our body converts into vitamin A. This antioxidant is able to stabilize free radicals from damaging our cells. Free radicals are toxins found in our environment from pollution, smoking, alcohol, and more. Free radical damage can cause advanced aging as well as certain diseases and cancers. Vitamin A is a fat-soluble vitamin that is essential for our bodies. It is known for maintaining adequate vision, as well as strengthening our immune system. Studies show that high amounts of vitamin A in our body can reduce risk for certain cancers including lung, bladder, and cervical. Additionally, pumpkins are rich in vitamin C, another powerhouse antioxidant. Vitamin C is known to increase white blood cell protection, strengthening our immune system as well as aiding in skin and bone repair. Pumpkins just may be the perfect food to give you all the nutrients needed to fight… Read More


Filed under: elifelines Food of the Month News News from the Toronto Vegetarian Association Nutrition Uncategorised Vegan & Vegetarian Recipes

Food and Recipe of the Month: Molasses

Care of Amy Symington of ameliaeats.com  When thinking of molasses we’re often reminded of the stick-to-your-ribs, molasses-rich baked beans, grandma’s sticky date spread, or hot porridge on a cold morning topped with heaping spoonfuls of the sticky stuff – past memories of our childhood. Even now, most packaging found in the baking aisle screams old timeyness. However, one should not be fooled by the nostalgia of it all; molasses has never been more “now.” Derived from cane or beet sugar, molasses is most commonly used in baked goodies. This holiday season, molasses more than surely makes a guest appearance on the dessert table in various spiced cookie and cake forms. However, its deep, rich and bold flavour can sneak its way into the most unfamiliar areas of the kitchen and we should be joyful that it does. Molasses has a great deal of (gasp) nutritional benefits to note; blackstrap molasses in particular. It is obtained after the third extraction during sugar processing and has the lowest sugar content of all the extractions (the first and second are lighter molasses and have higher sugar contents). Blackstrap molasses is an excellent source of manganese and copper, as well as being a very… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition Uncategorised Vegan & Vegetarian Recipes

Food and Recipe of the Month: Leeks

Care of Amy Symington, of ameliaeats.com  The lovely leek is a cousin to both garlic and onions, and like garlic and onions it is a part of the health promoting allium vegetable family. Allium vegetables are rich in antioxidants, specifically flavonoids, which have been shown to aid in preventing heart disease and stroke. Leeks are also high in dietary fibre which helps to maintain blood sugar levels, consequently aiding in type 2 diabetes prevention and management. And like garlic and onions, they may also aid in reducing oxidative stress which in turn may reduce the risk of cancer. In addition to fibre they are also a good source of vitamin B6, iron and magnesium, and a very good source of folate, and vitamins A, C, and K. Eat them thinly sliced in a slaw, slow cooked in a soup, stew or chowder or have them caramelized and on a salad, sandwich or pizza. Or of course, in this delicious sandwich! BLTA – coconut bacon, caramelized leeks and roasted tomato with avocado on cornbread Makes 6 sandwiches Preparation Time: 30 minutes Cook Time: 1.5 hours Sandwich ingredients: 2 tsp grapeseed oil or canola, divided 4 cups whole grape tomatoes… Read More


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Food & Recipe of the Month: Blueberry Smoothie Bowl

Care of Andrea Howe of glowingongreens.com  Blueberries are nature’s candy! Their sweet and tart flavour satisfy all sugar cravings. This nutrient dense berry is considered a super food as it is abundant with vitamins, minerals, antioxidants, fibre, and more! Blueberries are known for their deep blue colour. This colour comes from the antioxidant anthocyanins which is part of the flavonoid family. Flavonoids fight harmful free radicals which prevent cell damage that can cause external problems like wrinkles, as well as internal concerns such as chronic disease and cancer. Blueberries contain the highest total antioxidant capacity compared to its brothers and sisters like strawberries and blackberries. These little decadent treats are also full of fibre. One cup has 3.6 grams of fibre which will aid in keeping you full longer, and with weight loss and digestive health. The antioxidant potency can have other benefits such as reducing inflammation, promoting heart health, boosting brain health, and slowing down aging. The best way to eat blueberries are in their raw form or frozen, so try this amazing smoothie bowl recipe to get all of their benefits! Ingredients: 1 frozen banana 1 cup frozen blueberries ½ cup frozen raspberries ½… Read More


Filed under: Eat Veg elifelines Food of the Month News Uncategorised Vegetarian Holiday Recipes

Food and Recipe of the Month: Maple Syrup

Care of Andrea Howe at www.glowingongreens.com As the weather begin to warm, maple syrup season begins! This Canadian staple has been an ingredient used for centuries. Along with its rich taste, it comes with many health benefits. Compared to other sweeteners, maple syrup contains numerous antioxidants and can be beneficial for reducing free radical damage that contributes to the formation of various diseases. Although all sugars should be consumed in moderation, maple syrup may be a better alternative to refined sugars as it is lower on the glycemic index. It also contains zinc which is known to strengthen your immune system, perfect for the cold Canadian winters! Maple syrup has such a decadent flavour, it can be enjoyed on its own over pancakes or waffles, or added as a replacement to refined sugars. The rich flavour also allows for less amounts of it to be used in recipes. Try these raw energy bites sweetened with dates and maple syrup! Raw Energy Bites Makes 20 bites Ingredients: ½ cup almonds, raw ½ cup walnuts, raw 1 cup packed dates 2 tbsp sweetened shredded coconut 1 tbsp maple syrup 1 tsp vanilla warm water Directions: 1. In a food processor, blend all… Read More


Filed under: elifelines Food of the Month News from the Toronto Vegetarian Association Uncategorised

Harvest Quinoa Stuffed Acorn Squash

Care of Andrea Howe at www.glowingongreens.com  Serves 4 Ingredients: – 2 acorn squash – 3 tbsp olive oil – 2 tbsp maple syrup – 1 onion, diced – 2 cloves garlic, minced – 1/2 cup celery, diced – 1 green apple, diced – 1/2 cup dried cranberries – 1 tsp dried sage – 1 tsp dried thyme – 1/2 tsp cinnamon – 2 cups cooked quinoa – 1/2 orange, zest and juice – Salt and pepper – Chopped pecans or walnuts (optional) Directions: 1. Preheat oven to 375F. Cut squash in half lengthwise and scoop out insides. 2. Combine olive oil and maple syrup. Brush dressing over squash and season. Place on baking sheet and roast for 30 minutes. 3. While cooking, heat skillet with oil. Add onion, garlic, celery, and apple. Once onion is translucent, add cranberries, sage, thyme, and cinnamon. 4. Add cooked quinoa, orange zest and juice and fully combine. Turn heat to low and let sit for 3-5 minutes. Season to taste. 5. When squash is ready, fill with quinoa mixture. Place back… Read More


Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Uncategorised Vegan & Vegetarian Recipes Vegetarian Holiday Recipes Vegetarian Meal Ideas

Sweet Potato Pie Parfaits

Makes 6 servings (1.5 cups/serving) Cook Time: 18 minutes Topping ingredients: 2 cups whole rolled oats ¾ cup pecans ¼ cup raw pumpkin seeds ¼ hemp seeds 2 tbsp maple syrup 1 tsp cinnamon ½ cup chopped dried dates Sweet potato puree ingredients: 4 small baked sweet potatoes, skins on) 2 tbsp maple syrup 1 tsp cinnamon 1 tsp vanilla extract ¼ tsp allspice ¼ tsp nutmeg 1/8 tsp cardamom 13.5 oz coconut milk Garnish: 1.5 cups coconut yogurt or yogurt of your choice Directions: 1. Preheat oven to 375F and line a baking sheet with parchment paper. 2. In a large bowl add all topping ingredients and combine until oats and seeds are completely coated in syrup. Evenly distribute on baking sheet and bake in the oven for 18 minutes, or until mixture is toasted slightly brown. Once toasted remove from oven, allow to cool and then place into a resealable baggie with chopped dates for future use. 3. Meanwhile, in a food processor add sweet potatoes, maple syrup, and spices. Read More


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

Raspberry Cheesecake Brownie Bars

Care of Andrea Howe – www.glowingongreens.com Makes 25-30 squares Ingredients Brownie Layer 2 cups walnuts 1/2 cup almonds 2/3 cup unsweetened cocoa powder  2 cups pitted dates 1/4 cup cold water 1/4 tsp salt Cheesecake Layer 1 1/2 cup cashews, soaked and drained 1 can coconut cream 1/3 cup maple syrup 1 lemon, juiced 2 tsp vanilla 3/4 cup raspberries 1/2 cup chocolate chips, melted (optional) 2 tbsp coconut oil, melted (optional) Directions 1. Cover cashews in water and soak overnight, or soak in hot water for 2 hours to fast track. 2. Grease a baking dish with coconut oil and set aside. 3. In a food processor, add walnuts, almonds and cocoa powder. Pulse until crumbly. Add the pitted dates, water, and salt, and process until it’s fully combined. Add more water if it does not come together. 4. Remove from the food processor and place in a baking dish, pressing down to form a 1” layer. Place in freezer. 5. Add soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla to food processor. Process until it reaches a creamy consistency. Add raspberries and process for… Read More


Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Vegan & Vegetarian Recipes