Vegan Butter Chicken

Care of Ashley Sauve of The Vegan Chef Ingredients 1 tablespoon coconut oil 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cinnamon stick 1 bay leaf 1 tablespoon garam masala 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon curry powder 1 small red chili (or more if you like it hot) 1 package smoked tofu, cubed (or regular tofu) 1 tablespoon tomato paste 1.5 cups canned crushed tomatoes (no salt added) 1/2 can coconut milk 1/2 teaspoon salt 1 tablespoon agave nectar (if necessary to offset acidity) 2 cups greens (collards, kale, spinach etc.) Get Cooking! Heat the oil in a large frying pan. Add the onion, cinnamon stick and bay leaf, sauté until tender. Add the garlic, chili and spices, frying for one minute. Add the tomato paste, stir around the pan and cook for a minute or two, then add the crushed tomatoes, stirring to incorporate. Add the tofu and coconut milk. Simmer for 10 minutes. Add the salt. Taste your sauce and if it is too bitter for your liking, add agave to taste. Add greens, stir and simmer until wilted (5-10 minutes). Top with cashews and serve over brown basmati rice. Enjoy!… Read More

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

Chunky Cucumber Gazpacho

Care of Amy Symington, of Makes 4 servings Ingredients 1 large cucumber, small dice 1 green pepper, seeded and small dice 1 red pepper, seeded and small dice 1 large green chili pepper, seeded and minced 1 bunch green onions, minced ½ bunch basil, stems removed and chiffonade 4 cloves garlic, pureed 2 limes, zested and juiced 1L vegetable stock 1 cup tomato juice ½ cup cooked artichoke hearts, small dice ½ cup white wine vinegar ¼ tsp sea salt Directions In a large stock pot combine all ingredients. Taste and adjust seasoning if necessary. Chill for 1-2 hours before serving. Read More

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Girls Day In at the TVA Office

By Barbi Lazarus, Donor and Volunteer Resources Coordinator Staff at the Toronto Vegetarian Association are fortunate to work for a great boss, David. He had arranged a fun potluck lunch this week so we could get to know better our relatively new Festival and Events Coordinator, Alyssa de Hoop. However poor David wound up falling sick this week, which meant it was just us girls at the potluck on Wednesday: myself, Alyssa and our stellar veg directory coordinator Andrea. Andrea brought impeccable vegan “crab cakes” from Post Punk Kitchen ( and I brought super creamy “chicken salad” from one of my favourite cookbooks, The Best Veggie Burgers on the Planet and a new recipe for cocoa-avocado truffles I came across in the newspaper. It turns out Alyssa is not only a great addition to the team because of her keen skills in event coordination, marketing and customer service, but she’s also got a way in the kitchen too! Inspired by this recipe she found online, Alyssa surprised us by showing up with two bags full of groceries so she could put together on the spot a 6 layer dip for the nacho… Read More

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Shiitake gravy over roasted fingerling potatoes with sautéed kale & maple eggplant bacon

Care of Amy Symington of Makes 3-4 servings Ingredients:  2lbs fingerling potatoes, quartered 1 tbsp grapeseed oil Salt and pepper to taste Eggplant bacon  1 medium eggplant, sliced 1/4″ thick 3 tbsp tamari 2 tbsp maple syrup 1 tbsp grapeseed oil 1 tbsp smoked paprika Gravy 1/4 cup grapeseed oil 3 cups thinly sliced shiitake mushrooms, stems removed ½ cup quinoa flour (or any flour of your choice) 4 garlic cloves, puréed 4 cups vegetable stock (or water) 1/4 cup tamari ½ cup herbs chopped (dill, thyme, sage, etc) Sautéed Kale  4 cups kale, chopped and steamed or slightly sautéed 1/4 lemon Garnish 1/4 bunch parsley chopped Directions: 1. Preheat oven to 400F and line 2 baking sheets with parchment paper. 2. For Potatoes: In a large bowl add potatoes, 1 tbsp oil and sprinkle with salt and pepper. Toss.  Divide potatoes between 2 sheets. Bake until crispy and golden brown, approximately 35 minutes. 3. For Bacon: Meanwhile in a large baking dish toss together bacon ingredients and place into the… Read More

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Raw Pad Thai

Care of Amy Symington: Ingredients Salad 4 green zucchinis, spiralized or peeled into long strips 3 large carrots, spiralized or peeled into long strips 2 yellow zucchinis, spiralized or peeled into long strips 2 red peppers julienned 1 head broccoli cut into small florets & stem diced 1 bunch basil, chiffoned 1 bunch green onion, thinly sliced Dressing ½ cup raw natural peanut butter 2 tbsp tamarind paste (optional) ½ cup water 2 limes, zested and juiced ¼ cup maple syrup Garnish Crushed peanuts for garnish Cilantro leaves (optional) Directions: In a large salad bowl add all the salad ingredients and set aside. Next in a small mixing bowl whisk all the dressing ingredients together until smooth. Next, add the dressing to the salad and toss until everything is completely coated. Top with garnish and serve.  … Read More

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

Korean Fried Rapini with Oyster Mushrooms

Care of Amy Symington Makes 4 servings Ingredients: 1 tbsp sesame oil 1 bunch green onion, sliced and white and green separated 2 cloves garlic, minced 1 large red chilli, minced 2 cups oyster mushrooms, thinly sliced 1 bunch rapini, washed, steamed tender and dried 1/8 tsp salt 1 lemon wedge 1 tbsp white sesame seeds Directions: 1. In a large sauté pan over medium high heat add sesame oil. Once heated add the white parts of the green onions, garlic and chili and sauté until fragrant, about 3 minutes. 2. Next add mushrooms and sauté until brown, about 3 minutes. 3. Next add the rapini and cook for 5 minutes or until heated through and coated with oil and seasonings. 4. Sprinkle with salt and toss. 5. Place onto a serving plate, squirt with lemon, sprinkle with remaining green onions and sesame seeds. Read More

Filed under: Eat Veg Uncategorised Vegan & Vegetarian Recipes

Teff Crepes

Care of Amy Symington Makes 8 crepes Ingredients 1 cup teff flour 2 tbsp ground flax or chia seeds 2 cups milk alternative 1/8 tsp sea salt 1 tsp vanilla (optional – use with sweet fillings) 1-1/2 tsp coconut oil or grapeseed oil Directions In a medium bowl add dry ingredients and mix thoroughly. Slowly whisk in the milk alternative and vanilla (if using) until completely incorporated and the batter is lump free. Allow to sit for 5 minutes for flaxseeds to firm up. Next, in a crepe pan over medium high heat add ¼ tsp of oil. Once heated, ladle approximately 3 tbsp of the batter on the pan, and swirl it until it coats the bottom. Allow to cook until bubbles form on the top of the crepe, about 2 minutes, and then flip. Cook for another 1 minute on the other side and then set aside. Repeat with remaining oil and batter. Top with your favourite fruit, nut butter and/or maple syrup! Or for a savoury crepe top with sautéed garlic, mushrooms and leafy greens and serve with a vegan béchamel. Read More

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

Blackberry Pear Overnight Buckwheat

Care of Ashley Sauve Move over overnight oats, there’s a new kid in town! This recipe is easy to throw together the night before, and makes for a quicker, healthier morning.  Serves 1 Ingredients  1/3 cup raw buckwheat groats ½ cup almond milk ¼ cup frozen blackberries (or mixed berries) 1 tablespoon maple syrup (optional) ½ pear, sliced ½ cup fresh blackberries Directions 1. In a small bowl, cover the buckwheat with 3 inches of water, let soak 6-12 hours. Drain and rinse well to remove gelatinous coating. 2. In a blender, combine almond milk, frozen berries and maple syrup and blend until smooth. 3. In your container of choice (mason jars work well) combine rinsed buckwheat with blended berry milk and mix well. Top with pears and fresh blackberries. Store in fridge overnight and enjoy in the morning!… Read More

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Tofu Bourguignon

Care of Amy Symington Ingredients:  450g firm tofu, drained and cut into 1/2 inch cubes  2 tbsp extra virgin olive oil  2 yellow onions, thinly sliced  1 shallot, minced  5 cloves garlic, peeled and minced  1 cup cremini mushrooms, quartered  1 cup shitake mushrooms, sliced  1 tbsp dried thyme  3 tbsp tomato paste  2 cups Burgundy wine  ¼ cup tamari or soy sauce  1 bay leaf  750 ml vegetable stock Garnish: ¼ bunch parsley, chopped Directions: 1.      Preheat the oven to 375°F and line a baking sheet with parchment paper. 2.      In a medium bowl add tofu and toss in 1 tbsp of oil.  Place evenly onto a baking sheet and bake in the oven until golden brown, about 20-25 minutes. Remove from oven and set aside. 3.      Next, in a medium stock pot over medium high heat add remaining oil.  Once heated add onions and sauté until soft and translucent, about 6 minutes. 4.      Next add the shallots, garlic and mushrooms and sauté until fragrant, about 5 minutes. 5.      Add thyme and sauté until fragrant, about 3 minutes. 6.      Incorporate tomato paste and cook for another 2 minutes.  Deglaze the pan with wine. 7.      Next add tamari, bay leaf,… Read More

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Holiday Grain Salad with Clementines

Care of Ashley Sauve During the holidays we eat more than any other time of year! This recipe is the perfect healthy side dish to bring along to a big dinner, or to serve at your own holiday shindig. Try getting creative with grain choices or combinations to impress your guests. Serves 4 Ingredients Salad: 1 pound (about 4 cups) brussels sprouts, cleaned and sliced in half 1 tablespoon olive oil 4 clementines 1 cup pomegranate seeds 2 cups cooked grain—such as amaranth, quinoa, wild rice, spelt berries, millet etc. Dressing: 1 tablespoon clementine zest Juice from one large clementine Juice from half a lemon 2 tablespoons walnut oil 1 tablespoon maple syrup 1 tablespoon grated ginger Salt & pepper to taste Directions 1. Preheat oven to 400F. 2. Toss brussels sprouts in olive oil, season with salt and pepper and lay out on a non-stick baking sheet. 3.  Roast brussels sprouts in the oven until golden brown, about 20 minutes. 4. Peel and segment clementines and remove seeds from pomegranate. 5. In a large bowl, mix the cooked grain with pomegranate seeds. 6. In a small bowl, mix all the dressing ingredients and season to taste with salt… Read More

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