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

Vanilla Chai Chia Seed Pudding

Care of Amy Symington 3 cups almond milk ½ cup chia seeds 4 dried figs 1 tbsp maple syrup ¼ tsp cinnamon ¼ tsp vanilla extract 2 dried allspice berries or a pinch of ground allspice 2 dried cloves or a pinch of ground cloves Pinch black pepper Pinch nutmeg Directions: In a blender add all ingredients and blend until completely smooth.  Pour into a storable container, (mason jars work great) and chill for 1 hour minimum.  When ready to serve, pour into 4 individual bowls, add fresh berries or homemade granola and a drizzle of maple syrup.  If desired, it can be stored overnight for a fast and easy breakfast treat!… Read More


Filed under: elifelines Uncategorised Vegan & Vegetarian Recipes

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. Food.com (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. VegWeb.com 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

Savoury Meals That Are Oh-So Sweet

By Barbi Lazarus, Donor and Volunteer Resources Coordinator Asian tacos and sandwich, and sweet potato balls from Gainesville’s Lunchbox I recently returned from a week of indulgence in Tampa and Gainesville, Florida. We had some really delicious food in Tampa, but I must say Gainesville is such a surprising mecca for vegan food it is a city worth taking a vacation to for that reason alone. My week consisted of custom cupcakes from Sakara Sweets (pick your cake, frosting, filling and topping), vegan soft serve from a corner convenience store, a full-out feast of Jamaican goodness from Reggae Shack, tempeh burritos from El Indio (a drive-in Mexican place), raspberry-basil-lemon soda and Asian tacos from the outdoor walk-up Lunchbox, fried brussel sprouts and sweet corn balls from a food truck, and yes, an ice cream sundae for breakfast topped with vegan whipped cream, hot fudge sauce and Fudgeeo cookies from Karma Cream. It was all rather delicious but needless to say when I returned home, I needed a serious cleanse (and maybe a few new pairs of pants). To quote a friend as we waited for our flights to depart home, “I have such a craving for steamed broccoli!” would… Read More


Filed under: Eat Veg News Toronto Veg Blog Uncategorised Vegetarian Meal Ideas

Embrace Your Inner Hippy Granola Veggie

By Barbi Lazarus, Donor and Volunteer Resources Coordinator As a form of vegetarian outreach and in an attempt to convert meat-eaters to plant-eaters, us veggies are eager to dispel myths about bland, vegetarian food. We’ve probably all said more than once in our lives “vegetarians don’t just eat granola and salad!”. The last Toronto Veg Blog post shows that plant-based food knows no limits and that certainly, granola and salad are no longer required fare for vegetarians. Anyone who knows me knows that I’m not shy about indulging in all the vegan versions of classic comfort food and sweet desserts that are abundant these days. But I’ll let you in on a little secret. I’m vegan and yes, I love granola. It’s quick to whip up in a bowl and pop in the oven, ready to bring along wherever and whenever the next day. It’s a great snack, or if you make one filled with enough nuts and seeds, it can even be filling enough for lunch with a side of fruit and veggies. It’s the perfect food to bring along on vacation, to snack on the plane, or to bring on hikes or other day trips where there… Read More


Filed under: Eat Veg News Toronto Veg Blog Uncategorised 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