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

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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

Wild Blueberry Date Pie

Care of Amy Symington Ingredients: 2 cups spelt flour ½ tsp salt ½ tsp baking powder 1 tbsp ground flaxseed 1 cup coconut oil ½ cup water 1 tbsp apple cider vinegar 3 cups wild blueberries 1 cup chopped dates ¼ cup maple syrup ¼ cup chopped almonds 2 tsp cinnamon 2 tsp vanilla ½ a lemon, zested Directions: In a large bowl add the flour, baking powder, salt and flaxseed and fully incorporate.  Cut in the coconut oil using a fork or potato masher and fully incorporate. Next, make a well in the centre of the mixture and add the water and vinegar.  Using your hands, knead the dough until all the liquid is completely incorporated.  Divide the dough so that one piece is 1/3 the dough and the other 2/3.  Next, with the larger piece, on a well-floured surface using a well-floured rolling pin roll out the dough into a 1” thick crust. Place into a 9” pie plate.  Trim edges if needed. Roll out the remaining dough into a 9” top crust.  Set aside. Next in a large bowl add the remaining ingredients and mix.  Evenly distribute the blueberry mixture into the pie crust shell. … Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Cooking Tips Vegan & Vegetarian Recipes

Nutty Chocolate Hemp Milk

Care of Laura Wright Serves: Makes 3 cups Notes: The best thing about this recipe is that you can make a nutritious, non-dairy milk without having to soak anything for at least 4 hours prior. The seeds are ready to go! Having said that, you can leave out the cocoa if you would like a plainer/more versatile milk. Ingredients 1/2 cup hulled hemp seeds 3 cups filtered water 2 tbsp agave nectar 1 tsp pure vanilla extract 2.5 tbsp unsweetened cocoa powder or raw cacao powder 1 tsp coconut butter (optional) pinch of sea salt Directions Combine the hemp seeds and filtered water in a blender pitcher. Blend on medium-high speed for a full minute. Strain the liquid through a fine mesh sieve or a nut milk bag into a bowl or large container with a spout. Rinse the blender pitcher and pour the strained hemp milk back into it. Add the agave nectar, vanilla, cocoa powder, coconut butter and sea salt. Blend on medium-high speed again for 30 seconds or so. Pour the milk into a non-reactive container. This milk will keep in the fridge for up to 5 days. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Vegetarian Passover Recipes

Photo care of Emilie Hardman Without the right resources, being vegetarian in an omnivorous family can be challenging. With two holidays this month, Easter and Passover, we thought we’d pass on some tips for making sure you’re not following the way of the Easter Bunny and just munching on some carrots while everyone else enjoys a flavourful feast! First, try our chocolate matzo bark recipe, below. If you use egg-free, whole wheat matzo, it’s simple, vegan, and healthy too! Second, check out Oy Vegan’s Top 5 Passover Recipes – find out how to make matzo ball soup, sweet potato kugel, and three other tasty dishes. Looking for more Passover desserts? We’ve got you covered with five ideas here! For more recipe ideas, check out the Jewish Vegetarian Year Cookbook, which is divided into chapters for each Jewish Holiday, available at our Resource Centre For links to recipes and meal ideas for Easter, visit our Vegetarian Easter Tips and Recipes page. Surprise your loved ones by making easter eggs out of Japanese sticky rice! Chocolate Matzo Bark 10-12 pieces matzo 11-12 oz. dark chocolate 5-6… Read More

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

Gingered Sweet Potato Dal with Coconut Leeks

Care of Laura Wright Serves: 4 Notes: Every recipe I’ve read for dal tells you to add the salt at a different time (to avoid toughness or the lentils breaking down too soon etc). I add a solid pinch at the beginning when I pour the water and then adjust it at the end to my liking. Dal ingredients: 1 tsp ground turmeric 1 tsp ground coriander pinch of chili flakes 1 cup red lentils 1 sweet potato, peeled and diced small 1 two inch piece of ginger, sliced 4 cups water + extra 1.5 tsp garam masala salt to taste Leeks Ingredients: 2 tbsp extra virgin coconut oil pinch of yellow mustard seeds 1 leek, white and light green part julienned pinch of salt   To serve: cooked, warm rice 1 apple, cored + thinly sliced chopped parsley, cilantro or mint (or a combination) black sesame seeds (very optional) Place a large pot over medium heat. Toast the turmeric, coriander and chili flakes in the dry pan until fragrant, about 2 minutes. Add the lentils, diced sweet potato, ginger slices, a pinch of salt and 4 cups of water. Bring to a boil and simmer… Read More

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Flax Crackers: No Dehydrator Required!

3 cups golden flax seeds soaked in 3 cups of water for 4 – 6 hours, or overnight (they absorb water quickly, but won’t matter if they soak longer) 4 – 5 ripe medium to large tomatoes 2 jalepeno or other hot peppers (more if you want them really spicy) 1 red onion, diced 1 clove fresh garlic (optional) 2 limes, juiced (or 2-1/2 to 3 if you want them really tangy) 1 tsp Celtic, Himalayan or other high mineral content salt 2 – 3 tsp salt-free Mexican seasoning (Frontier makes a good organic one) or chili powder 1/2 bunch fresh cilantro, washed, tough stems removed, and chopped Put all the veggies & seasonings in blender and blend until smooth. Add the soaked flax seeds and blend until smooth – you may have to do this in batches, and you may have to add an extra cup or two of water. Mix everything until the batter looks homogenized/even. It should be thick, not runny, but still be able to spread easily. (If it’s thick, then you’ll just have thicker crackers, and they will take longer to dehydrate). Note: Your flax cracker life will be a lot easier if you have… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes