Walnut Loving Soup

Care of Laura Wright Ingredients: 2 tbsp grapeseed oil 3 leeks, white + light green parts chopped (discard green tops or use them for stock) 4 sprigs of thyme, leaves minced 1 fennel bulb, cored and chopped (reserve a few fronds for garnish) 1 medium apple, peeled, cored + chopped 1-2 tsp ground turmeric 1/2 cup walnut halves, toasted salt + pepper 4 cups vegetable stock For garneshing: maple syrup, black pepper, reserved fennel fronds, toasty walnuts Directions: Heat the grapeseed oil in a large soup pot over medium. Add the chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about 4 minutes. Add the chopped fennel and apples. Stir everything up a bit. Add the turmeric and stir to coat all of the vegetables evenly. Sauté the vegetables until the fennel is starting to soften, another 4 minutes. Add the walnuts and stir them in. Season the whole thing with salt and pepper. Add the vegetable stock and stir. Bring the pot to a boil and simmer until all of the vegetables/apples are very soft, about 12-15 minutes. Remove the soup from the heat. Carefully blend the mixture in batches… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Top Vegetarian Recipe Sites

Top vegan & vegetarian recipe sites The following are the best places to find quality vegan or vegetarian recipes. They all include ratings and comments by users. (formerly Recipe Zaar) 57,000+ | Ratings | Nutrition info | Change servings | Flag recipes | Many photos Huge vegetarian section and vegan section (15,000+) of recipes submitted by users. Each recipe includes the cooking time, rating by visitors to the site, a conversion tool to change the number of servings, nutrition information, and a printing option. Excellent search and sort feature. Sign up for free and you can add recipes to your own meal plan, cookbook or shopping list. • For $25 a year you can avoid ads, add recipes (along with a personal note) to your meal plan, menu or cookbook, view pictures at full size, and more. 13,000+ | All vegan | Flag recipes | Some photos More than 2,000 vegan recipes for just about any occasion. Visitors who register (free) can flag their favourite recipes, create shopping lists, rate recipes and add comments. Comments from other cooks are linked to most recipes. Once you find the mini section you want, recipes can be sorted. Read More

Filed under: Eat Veg Vegan & Vegetarian Recipes

Parsnip Fries with Horse Radish Aioli

Care of Amy Symington Aioli 1 (540ml) can or 1-1/2 cups cooked cannellini beans, drained and rinsed 1-1/2 cup water ¾ cup horse radish, diced ¼ cup grapeseed oil 1 tsp dijon mustard ¼ tsp sea salt 3 cloves garlic 1 lemon zested and juiced Directions: In a food processor or high powered blender add all the aioli ingredients.  Process or blend until completely smooth, approximately 3-4 minutes. Parsnip Fries 4 medium-large parsnips cut into fries 2 tbsp oil 1 tsp dried dill ¼ tsp sea salt Directions: In a large bowl add all of the ingredients.  Toss parsnips until completely coated in oil and dill. Place on a cookie sheet lined with parchment paper and bake in a 375◦F oven for 40-45 minutes or until crispy golden brown. Sprinkle with sea salt and serve with horse radish aioli. Read More

Filed under: elifelines 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

Delicata Squash With Whole Lime Tabbouleh

Care of Laura Wright Serves: 6-8 Notes: Make sure you let the cooked bulgur cool down completely before tossing it with all of the other ingredients to avoid major grain-clumping. Feel free to use quinoa or millet for a very similar gluten-free option too. Salad Ingredients: 1 medium delicata squash, split in half lengthwise, seeds removed 2 tbsp grapeseed oil 1 tsp ground coriander 1 tsp sea salt black pepper 1 cup dry bulgur 5-6 roma/plum (I used golden romas) tomatoes, cut into small wedges 8 sprigs flat leaf parsley, leaves chopped roughly 8 sprigs mint, leaves chopped roughly Vinaigrette Ingredients: 1 lime, halved and chopped into smaller pieces 1 clove of garlic, peeled 1 tbsp agave nectar 1/3 cup grapeseed (or olive) oil 1/3 cup water salt and pepper Directions Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Slice the delicata halves crosswise into 1/2 inch thick half moons. Toss them with the 2 tbsp grapeseed oil, ground coriander, salt and pepper. Arrange on the parchment-lined baking sheet. Roast for 25 minutes or until squash is tender and lightly browned. Remove and set aside to cool. While the squash… Read More

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

Eggplant Moussaka

  Care of Amy Symington Ingredients: 1 medium eggplant sliced into 1/4” thick disks 1 tsp salt 350g package firm tofu 3/4 cups unsalted raw almonds 1 cup water 3 cloves garlic 2 tsp oil 1 medium onion, diced 2.5 cups cooked brown lentils or 1 (540mL) can, drained and rinsed 1 tbsp dried oregano 3 cups diced tomatoes (any colour) 1/2 tsp black pepper 2 sprigs basil, with the stems and leaves removed Directions: Preheat the oven to 375⁰F. Sprinkle the eggplant with 1/4 tsp of salt. After 5 minutes pat dry with a towel. In a food processor add the tofu, cashews, water, garlic and 1/2 tsp of salt. Blend until smooth. On baking trays lined with parchment paper, add the eggplant. Place in the oven for 10 minutes. Sauté the onions in oil until translucent. Add lentils and oregano. Sauté for 5 minutes. Add tomatoes. Sauté until liquid has evaporated, about 5 minutes. Add the remaining salt and pepper. In a 13”x 9” baking dish spread the lentil mixture. Next, layer the eggplant and then top with the almond mixture. Cover in foil and bake for 15 minutes. Remove foil and bake for 15 more minutes. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Little Avocado Chocolate Ganache Tarts with Olive Oil Pastry + Coconut Cream

Care of Laura Wright Serves: makes 8 if you re-roll the pastry scraps (or 6 with leftover chocolate ganache) Notes: I stayed simple with mine, but orange zest, various types of booze, almond extract, orange blossom water or ginger would all make nice additions to the avocado-based filling. Pastry Ingredients: 3/4 cup + 2 tbsp/100g whole spelt flour 1/2 cup/55g light spelt flour 1/4 tsp fine sea salt 1 tsp granulated sweetener (coconut/maple sugar, evaporated cane) 2 tbsp extra virgin olive oil 1/4 cup + 2 tbsp water 1 tsp lemon juice (or white wine/white balsamic vinegar in a pinch) Chocolate Ganache Ingredients: 1 medium-large sized ripe avocado, peeled + pitted 1 cup semi sweet chocolate chips, melted 1-2 tbsp maple syrup (depending on how sweet you want this) 2 tsp vanilla extract faintest pinch of ground cinnamon (mostly to boost the flavour of the chocolate) tiny pinch of sea salt Coconut Whip Ingredients: 1 can of full fat coconut milk (Thai Kitchen’s Organic + Whole Foods 365 brand are my faves), refrigerated for 24+ hours 1-2 tbsp maple syrup 1/2 tsp vanilla extract Directions Preheat the oven to 375 degrees F. Grease 6-8 muffin cups with olive oil,… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Sparkling Lavendar Lemonade

Care of Amy Symington Makes 4 servings Ingredients: 1 cup lemon juice (approx. 3 lemons juiced) 1/4 cup maple syrup 10 sprigs of lavender 1L sparkling water of choice, chilled Directions: In a small mason jar add lemon juice, maple syrup and lavender. Place lid on jar, shake for about 30 seconds and then allow to rest in the fridge for 10-15 minutes. When ready to serve vigorously shake jar and pour evenly into four glasses. Top with sparkling water, approximately 250ml/glass and garnish with any leftover lavender sprigs or lemon slices. Serve on a blazing summer’s day. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Spring Vegetable Potstickers with Peas + Maple Chili Soy Dip

Care of Laura Wright Serves: makes about 24 Notes: Check the ingredients on your package of wonton wrappers to ensure that they are vegan/free of nasties! You can also wrap the cooked veggies with boston lettuce leaves and nix the sauteing step for a lighter option. Ingredients:  1 tbsp grapeseed or coconut oil, divided 1 small shallot, small diced 2 tsp minced fresh ginger 6-7 stalks of asparagus, woody ends snapped off + small diced 1 cup shelled fresh peas 1 cup shredded green cabbage juice of 1 lime salt + pepper 2 sprigs of mint, leaves chopped 10-12 wonton wrappers Sweet chili soy dip ingredients: ¼ cup tamari or nama shoyu 2 tbsp maple syrup or raw agave nectar 1 tsp minced fresh ginger couple drops of hot toasted sesame oil pinch of red pepper flakes 1 green onion, thinly sliced on a bias 2 tsp toasted sesame seeds Directions: Heat 1 ½ teaspoons of the grapeseed oil in a large saute pan over medium heat. Add the shallots and ginger to the pan. Stir them up and cook until fragrant and shallots are translucent, about 2 minutes. Add the asparagus, peas and cabbage to the pan. Saute… Read More

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