For those wanting to learn more about plant based eating, Toronto-based Alternative Food Network is doing a Facebook lunchtime livestream Q&A with the podcast guests from the popular “Plant Based Diet” podcast series @alternativefoodnetwork. Read More
Looking for more plant based recipes to add to your collection? Join our PLANT BASED Recipe Swap Party! . Here is how it works 1. RSVP (info@oasishealth.ca) and let me know if you will be bringing an Appetizer, Entree or Dessert 2. Prepare your favorite plant-based… Read More
Care of Florence McCambridge Whether this is your first time cooking a vegan meal for the holidays or you’re just looking for some new menu ideas, The Vegan Holiday Cookbook: From Elegant Appetizers to Festive Mains and Delicious Sweets by Marie Laforêt has got you covered. It’s full of recipes and full-colour photos for spreads and hors d’oeuvres, soups and mains, not to mentions sweets and even festive cocktails. Many of the recipes included in this book are gluten-free, and the author has also included a helpful section listing them by category. I really appreciate the variety of recipes in The Vegan Holiday Cookbook, particularly in the section on appetizers, an often overlooked category that is particularly important at this time of year. Some standouts include the Foie Gras-Style Terrine made with shiitake mushrooms and tofu, the Blinis with Carrot Gravlax, and the elegant yet simple Squash Truffles. When it comes to dessert, this book does not disappoint. In addition to gingerbread and shortbread, there are some showstoppers like the Frozen Tiramisu Log, Chestnut Creme Brûlée, and a Snow White Layer Cake that looks almost too good to eat. I like to make my own… Read More
Filed under: Eat Veg News News from the Toronto Vegetarian Association Toronto Veg Blog Vegan & Vegetarian Cooking Tips Vegetarian Meal Ideas
It’s that time of the year again! The perfect time before New Years too! Whether you are a beginner in the kitchen or an expert chef, this class is for you if you’re looking to add something special and different to your menu this holiday season. Bonus, these easy… Read More
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
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
Care of Ashley Sauve Makes one serving Ingredients: 1 cup whole cranberries, fresh or frozen 1 banana, frozen 3 tablespoons hemp hearts ½ teaspoon cinnamon 1 cup fresh orange juice pinch of dried ginger 1 tablespoon maple syrup (optional) 1 tablespoon goji berries (optional) Directions: 1. Combine all ingredients in a blender and blend until smooth. 2. If desired, sweeten with ample syrup and top with goji berries. Enjoy!… Read More
Filed under: Eat Veg elifelines Food of the Month Vegan & Vegetarian Recipes
Care of Amy Symington, of ameliaeats.com 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
Filed under: Eat Veg elifelines Food of the Month Vegan & Vegetarian Recipes
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 (theppk.com/recipes) 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
Filed under: Eat Veg Front page post News News from the Toronto Vegetarian Association Toronto Veg Blog Uncategorised Vegan & Vegetarian Recipes
Care of Amy Symington of www.ameliaeats.com 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
Filed under: Eat Veg elifelines Food of the Month News Vegan & Vegetarian Recipes
