recipe

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

Curried tofu tacos with brussel sprout slaw

Care of Amy Symington Ingredients: 1 (350 g) package extra firm tofu, cut into long ¼” thick strips 4 tbsp soy sauce 2 tsp turmeric 1.5 tsp ground coriander 1.5 tsp paprika 6 tsp coconut oil 1 small onion, sliced 4 cloves garlic, minced 1 medium tomato, diced 1 jalapeno pepper, minced (optional) 1 medium sweet potato, diced ½ cup water 1 (398ml) can pinto beans, rinsed and drained ¼ tsp salt Slaw Ingredients: 6 cups brussel sprouts, chiffonade 2 cloves garlic 1 avocado 1 lime zested and juiced 1/4 teaspoon salt 1/2 cup water Plus 10  6” soft corn tortillas and cilantro leaves for garnish Directions: 1. In a shallow baking dish add the tofu, soy sauce, turmeric, ground coriander and paprika, and thoroughly coat the tofu. Set aside. 2. Over medium high heat add 1 tbsp of the coconut oil. Once heated, add the tofu strips. Fry until golden brown, about 5 minutes, and then flip. Fry the other side until golden brown, about 2 minutes, turn off heat and set aside. 3. Meanwhile, in a large skillet over medium high heat, add the remaining coconut oil. Once heated add the onion and garlic, and… Read More


Filed under: Eat Veg elifelines Uncategorised Vegan & Vegetarian Recipes

Cauliflower Mac and Cheese

Care of Ashley Sauve Fall is a time of comfort foods, and mac and cheese is basically the ultimate comfort food. This recipe is low fat and uses a creamy vegetable-based sauce. It is the ULTIMATE, guilt-free, healthy mac and cheese recipe! Serves 6 Ingredients 1 small head cauliflower, chopped 1lb macaroni of choice (rice, corn, whole wheat, quinoa etc.) 1 teaspoon coconut oil 1⁄2 large yellow onion, diced 1 clove garlic, minced 6 tablespoons nutritional yeast 1 teaspoon Dijon mustard 1 teaspoon salt 1⁄4 cup Daiya cheddar shreds 1⁄4 teaspoon smoked paprika 1⁄2 – 1 cup unsweetened coconut milk (the kind sold in cartons) Directions 1. Steam the cauliflower until very soft, about 12 minutes. 2. Cook the macaroni as per package directions. 3. Heat coconut oil in non-stick frying pan, add garlic and onion and sauté until soft (about 8 minutes). 4. In a blender or food processor, combine cauliflower, garlic, onion, nutritional yeast, Dijon, salt, Daiya shreds, and paprika. Add the coconut milk and blend until smooth, adding more if necessary. 5. Pour the sauce over the macaroni and serve with steamed broccoli for Mac ‘n Cheese & Trees!… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

The 30 Best Veget-eriotypes

Care of Autumn Ladouceur – Past TVA Communications Intern One of my favourite stereotypes that I’ve faced during my time as a vegetarian is that we are all members of PETA (People for the Ethical Treatment of Animals) and that just because I’m a vegetarian, I want to parade around town in a bikini made of lettuce leaves. But alas, this is untrue! My bikini is made of hemp! So today, to celebrate the 30th anniversary of the Vegetarian Food Festival which recently passed, I give you a blog post that will hopefully debunk 30 popular vegetarian stereotypes. When you consider vegetarian stereotypes, the first ones to come to mind are the ones surrounding nutrition. What’s funny is they seem to contradict themselves often. All vegetarians eat healthy and are skinny. Wait! No! Actually, they’re malnourished. Or, no! They take tons of supplements to make up for their lack of meat. And if they don’t, they must all work out and drink quinoa smoothies, or whatever the new health craze is! In fact, like all people, vegetarians vary from the hyper-health food junky, work-out type, to the marathon the latest HBO series and eat 100 doughnuts from… Read More


Filed under: News News from the Toronto Vegetarian Association Toronto Veg Blog Uncategorised

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

Grilled Maple Balsamic Radicchio

Care of Ashley Sauve A wonderful side dish for your summer BBQ! Serves 4 Ingredients 1 head radicchio, quartered 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon dark maple syrup Pinch salt & pepper 2 tablespoons pumpkin seeds/walnuts/pecans to garnish Directions: 1. Heat a grill to medium-high.  Slice the radicchio into quarters and place in a bowl. 2. In a small bowl whisk together olive oil, balsamic vinegar, maple syrup, salt  and pepper. 3. Pour the olive oil mixture over the radicchio to coat. 4. Place radicchio quarters cut-side down on the grill and let cook for 2 minutes, flip to other cut-side and cook another 2 minutes. 5. Arrange on a plate, sprinkle with pumpkin seeds/walnuts/pecans and enjoy!… Read More


Filed under: elifelines Uncategorised Vegan & Vegetarian Recipes

Roasted Fiddleheads in a Fresh Cilantro Chutney

  Care of Amy Symington Make 6-8 servings Ingredients 3 tbsp extra virgin olive oil 2 lb fiddleheads 1/2 bunch cilantro, washed and stems trimmed 2 limes, zested and juiced 1 jalapeno, seeds removed and minced Sea salt and fresh black pepper to taste  Directions Preheat the oven to 375 F. Thoroughly wash fiddleheads, remove any brown ends and pat dry. In a large bowl, add the fiddleheads and drizzle 2 tbsp of oil over them. Toss the fiddleheads until they are coated in oil. On a parchment paper lined baking sheet, evenly distribute the fiddleheads. Roast for 20-25 minutes or until golden brown. Meanwhile, in a food processor puree the remaining oil, cilantro, lime juice and zest and jalapeno together.  Season with salt and pepper. Once the fiddleheads are roasted, toss together with the chutney in a large salad bowl and serve. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Minty Fresh Pea and Leek Soup

  Care of Ashley Sauve –CONGRATS TO ASHLEY FOR WINNING BEST GLUTEN-FREE SWEET AT THE 6TH VEGAN BAKE-OFF!– Serves 4 Ingredients 1 tablespoon olive oil 3 cloves garlic, minced ½ large leek, diced 2 bay leaves ½ teaspoon dried thyme ½ teaspoon salt (or to taste) 4 cups water or vegetable broth 4 cups frozen green peas, or fresh shelled peas ½ cup parsley, chopped ½ cup mint leaves, chopped Black pepper to taste Extra virgin olive oil for garnish Directions 1. Heat olive oil in large saucepan over medium-low heat. Add garlic, leeks, bay leaves and thyme and sauté 4-5 minutes. 2. Add water or vegetable broth and bring to boil. 3. Once boiling, add green peas and bring back to boil. 4. Once boiling, remove from heat and discard both bay leaves. 5. Turn off the heat, add the parsley and mint. Using an immersion blender (or a regular blender in batches) blend until consistency is smooth. Drizzle generously with extra virgin olive oil, garnish with mint and enjoy!… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Spicy Root Vegetables Au Gratin

Care of Amy Symington Makes 10-12 servings Ingredients     4 tablespoons grapeseed oil, divided 1½ cups breadcrumbs (or gluten free breadcrumbs if preferred) 1/3 cup nutritional yeast 2 tbsp dried thyme 2 tsp sea salt freshly ground black pepper to taste 5 cups soy milk, unsweetened 1½ cups toasted cashews, coarsely ground 1 tsp cayenne pepper 6-7 medium carrots, sliced 1/16” thick 6-7 medium parnsips, sliced 1/16” thick 3 medium watermelon radishes, sliced 1/16” thick (or turnips would work here too) 2 small beets, sliced 1/16” thick 4 garlic cloves, thinly sliced Directions 1.    Preheat oven to 400°. 2.    In a medium skillet over medium heat add 2 tbsp oil. Once heated, add breadcrumbs and 1 tbsp thyme. Toast until golden brown, about 5 minutes. Transfer to a small bowl and toss with nutritional yeast and 1 tsp salt. Season with pepper to taste and set aside. 3.    In a medium saucepan over medium heat whisk together milk, ground cashews, 1 tbsp oil, remaining thyme and cayenne to a simmer. Simmer for 5 minutes.  Remove from heat and set aside. 4.    Toss vegetables and garlic in a large bowl; season with remaining salt and pepper to taste. Add vegetables to… Read More


Filed under: Eat Veg elifelines Uncategorised Vegan & Vegetarian Recipes

Valentine’s Beet Pancakes

Care of Ashley Sauve Serves 2 Ingredients 1 tablespoon ground chia or flax seed 1 cup rice flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon 1 ¼ cups non-dairy milk of choice ¼ cup roasted beet puree ½ teaspoon vanilla extract 2 tablespoons maple syrup 2 teaspoons coconut oil Directions: For beet puree: Preheat oven to 350 C, roast washed beets with skin on until tender (45 minutes or longer depending on the size of the beets). Remove from the oven and let them cool to the touch. Cover your hands with gloves or sandwich bags to protect your nails from being stained red. The skin should slide off easily, use a pairing knife if necessary. Add one small to medium sized beet to blender or food processor and blend until pureed. Add a small amount of water if necessary. For pancakes: In a cup, whisk ground chia or flax seeds with 3 tablespoons of warm water. Let sit until seeds begin to absorb water. In a large bowl sift together rice flour, baking powder, salt and cinnamon. In another bowl whisk together milk, beet puree, vanilla, maple syrup and chia/flax mixture. Create a well in… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes Vegetarian Holiday Recipes Vegetarian Meal Ideas