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

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

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

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These are a few of my favourite things

By Barbi Lazarus, Donor and Volunteer Resources Coordinator If you know me at all, you know that I like to eat. Food is never far from my mind and I’m usually daydreaming about my next meal. By 10 am, I’m starting to countdown to lunch. I don’t consider this something to be ashamed of. We’re taught to eat three meals a day but many dietitians and nutritionists now say that having 1-2 snacks throughout the day is healthy and that you should eat as soon as you begin to feel hungry rather than have big gaps where you work up a huge appetite. It keeps your metabolism moving throughout the day and prevents binge eating at meal times. Banana Oat Date Cookies, photo from Also, while we vegetarians like to give off the impression that a plant-based diet is far superior to an omnivorous one in every way, authors and dietitians like Ginny Messina have taught me that there is nothing wrong with admitting that some vegetarians and vegans may in fact need to eat more in order to feel full and satiated. Plant-based food is naturally lower in fat than animal products and this is a good thing! But, eating a… Read More

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