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Pesach 2014– What to make!

Pesach is quickly approaching!

Here are five tasty look­ing recipes that I am excited to make for Passover this year. Whether you are hav­ing a fully vegan seder (kudos to you if you are!!!!!) or are bring­ing a dish to a large gath­er­ing, you want to impress. These recipes might just do the trick. Let me know which ones are your favourites!

1. The Best Shred­ded Kale Salad. This is EXTREMELY tasty. I’ve made this for lunch quite a few times and I can never just eat one bowl. So you might want to dou­ble the recipe. It’s that good.

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2. Per­haps this Por­to­bello, Spinach, and Potato Matzo Mina with Basil Wal­nut Pesto and a Cashew Béchamel Sauce will float your boat.

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 3. Or how about a sim­ple, gorgeous-looking, Roasted Beet Salad with Mint.

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4. These Vegan and Gluten-Free Stuffed Pota­toes are a nice addi­tion to any seder meal.

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5.  Of course, a clas­sic Vegan Matzo Ball Soup with Spring Veg­eta­bles is a great starter.

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Gutt Yon­tiff!

Oy Vegan!

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March Green Smoothies

Happy March!

It has been a bru­tally long and cold win­ter here in Toronto. That being said, the sun seems to be shin­ing today! So nat­u­rally, I thought I would share some of my favourite green smooth­ies with you to help you get cen­tred and healthy as you day­dream of spring.

The first smoothie I’m shar­ing I got from Dr. Melissa West. I believe she got it from Vic­to­ria Boutenko… in any case, you can watch a vid of Dr. West mak­ing it below. It’s super sim­ple to make and it is seri­ously like liq­uid green magic. When I drink this, I swear I feel health­ier and hap­pier! It’s magical.

Thus, I will lov­ingly re-name it:

Liq­uid Green Magic

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Ingre­di­ents:

• 1 cup of kale

• 1 cup of mint leaves

• 1 red apple sliced

• 1/2– 3/4 cup of mango

• 1/2 cup of strawberries

• 1 cup of water

Instruc­tions:

1. Place every­thing in a blender and blend on high until desired con­sis­tency is reached.

2. Enjoy!

 

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For another green smoothie that is nat­u­rally sweet and easy-to-love, try the Sham­rock Sababa!

Sham­rock Sababa Smoothie

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Ingre­di­ents:

• 1 cup of spinach

• 1/2 cup of mango

• 1/2 cup of pineapple

• 1 ripe banana

• 1 cup of water

Instruc­tions:

1. Place every­thing in a blender and blend on high until desired con­sis­tency is reached.

2. Enjoy!

Here’s to the com­ing of spring and to good health!

Oy Vegan!

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 Sakura taken in High Park, Toronto (Photo by Jamie Arfin, 2012)

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The Ethics of Research!

Just wanted to share this very inter­est­ing arti­cle on ani­mal test­ing fea­tured in The Times of Israel by Shamayim V’Aretz Insti­tute founder and CEO, Rabbi Dr. Shmuly Yanklowitz.

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Oy Vegan.

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Happy 2014!!!

Wish­ing you all a happy and healthy new year filled with excite­ment, love, bal­ance, com­pas­sion, and magic! The pics below were taken at Ele­phant Nature Park on my recent hon­ey­moon in Thai­land. It’s a beau­ti­ful ele­phant sanc­tu­ary just out­side Chi­ang Mai. I hope to share more about vegan Thai­land in the upcom­ing months. Here’s to less­en­ing the suf­fer­ing of our fel­low earth­lings in 2014!

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Oy Vegan!

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Chanukah party for the ages and Vegan Challah recipe!

Chag Samaech fel­low veJEWtarians!

I real­ize I haven’t writ­ten in a wee bit. This has to do with catch­ing up after hold­ing a vegan wed­ding, going on our hon­ey­moon and attempt­ing to get back into the rhythm of life once again amidst the hol­i­days. Yes, Chanukah was early this year. Tonight is the eighth and final night and as such I wanted to  share some of the high­lights from the past eight days includ­ing an awe­some Chanukah gath­er­ing we threw with a totally vegan menu. I’m also very excited to share a recipe for vegan chal­lah that I made and served at said bash. (It got a lot of compliments!)

Enjoy!

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The first and sec­ond nights were filled with prepa­ra­tion, menu plan­ning, and clean­ing lead­ing up to our big Chanukah weekend.

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The third night came and with it a spe­cial Chanukah gath­er­ing at our place. Plenty of wine was con­sumed, toasts made, drei­dals spun, and food gob­bled up!

The Menu

Vegan Latkes

Apple­sauce

Sour Cream

Steamed Green beans in gar­lic, chilli oil

Greens with creamy lemon vinaigrette

Vegan Chal­lah served with hum­mus and baba ghanoush

Cook­ies n’ Cream cup­cakes with but­ter­cream frosting

Because I was low on time, we pur­chased Earth Island’s Non-Dairy Soy Sour Cream. I usu­ally make my own from soaked cashews but I’m happy to report that Earth Island’s prod­uct was a really good sub­sti­tute. All the party-goers couldn’t tell the difference!

And now for the challah!

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Vegan Chal­lah

Makes 2 challahs

Adapted from Tante B’s recipe

Ingre­di­ents

• 3 1/2 cups all-purpose flour, plus 3 1/2 cups all-purpose flour

• 2 (1/4 ounce) pack­ages dry yeast

• Egg replacer– equiv­i­lant of two eggs worth

• 1/2 cup veg­etable oil

• 1 table­spoon salt

• 1/2 cup sugar

• 2 cups warm water

Glaze
• Soy creamer

• poppy seeds (optional) or sesame seeds (optional)

Instruc­tions:

1. First mea­sure out all your ingredients.

2. Now from the 1/2 of cup sugar take 1 table­spoon of the sugar & com­bine it with the yeast and the warm water (you know you have the right tem­per­a­ture of warm water when it’s the same tem­per­a­ture as the inside of your wrist).

3. Keep your bowl in a warm place while the yeast dis­solves for 10 minutes.

4. After the yeast has dis­solved (it’s nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour. Mix well.

5. Add egg replacer & oil.

6. Slowly start mix­ing in most of the remain­ing 3 1/2 cups of flour. The dough will become quite thick.

7. When the dough pulls away from the sides of the bowl, turn it onto a floured sur­face& knead for approx­i­mately 10 minutes.

8. Add only enough addi­tional flour to make dough manageable.

9. Knead until dough has acquired a “life of its own”; it should be smooth & elas­tic, spring­ing back when pressed lightly with your fingertip.

10. Place dough into a large oiled bowl turn­ing the dough once so its oiled on all sides.

11. Cover with a damp tea towel & let rise in a warm place for 2 hours, punch­ing down in 4–5 places every 20 minutes.

12. Write down what time you started so you don’t for­get when the 2 hours are up & set a timer every 20 min­utes. Punch­ing down is fun!!

13. After the 2 hours, turn your dough onto your work­ing surface.

14. Now comes the form­ing part. I did the six braided method. Check out this video on how to braid a six strand challah!

15. Pre­pare your bak­ing sheet lin­ing it with parch­ment paper.

16. Pre­heat oven to 375°F.

17. Once braided, place on bak­ing sheet.

18. Now let the chal­lah rise for 1/2 an hour.

19. After the chal­lah has risen glaze gen­er­ously with soy creamer and sprin­kle with poppy or sesame seeds.

20. Put in pre­heated oven & let bake for exactly 25 minutes!

21. Turn off oven & leave Chal­lahs in for exactly another 10 minutes!

22. Enjoy!!!

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I made a sesame and pop­py­seed chal­lah with this recipe and they were both well received!

All in all, it was a magic-filled Chanukah sea­son. Please enjoy some other Chanukah pics!

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Wish­ing every­one a very happy Chanukah!

Oy Vegan!

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HALL-OY-WEEN Choco-Ghoulie Bars!!!

Just arrived back in Toronto for one of my favourite times of year…

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That’s right. We LOVE Hal­loween here at Oy Vegan!

But if too much candy is giv­ing you a belly-ache, here is a super tasty and healthy treat that is incred­i­bly easy to make, gluten-free, and raw!

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Intro­duc­ing Choco-Ghoulie Bars!

Ingre­di­ents

• 1/2 cup raw buckwheat

• 1/2 cup-3/4 cup of walnuts

• 15 (some­times more) Med­jool dates, pit­ted and chopped

• 1/4 cup of raw cocao powder

• 1/2 –1 tea­spoon of salt

• Vegan choco­late chips

Instruc­tions:

1. Place buck­wheat in a food proces­sor and pulse so that some of it breaks down into a flour-like sub­stance. Don’t fully blend as you want to some whole, crunchy buck­wheat in these bars!

2. Add wal­nuts, dates, and salt and pulse until the mix­ture is com­bined. Take a spoon and spoon some of the mix­ture into your hands. If the mix­ture sticks together then it is ready. If it is still crumbly, add more dates as needed and pulse. The dates are the ‘glue’ so to speak so some­times more are needed to make this bar stick together.

3. Add the raw cocoa pow­der and pulse to com­bine ingre­di­ents once again.

4. Cover a square cake pan with plas­tic wrap or parch­ment paper. No need to do this if your pan is non-stick. Pour mix­ture out of food proces­sor into the pan and press down. Press down on all the mix­ture and con­tinue to really pack it into the bot­tom of the pan. Do this for about 5 minutes.

5. Chill in the refrig­er­a­tor for at least an hour before cut­ting into bars and serving.

6. For a non-raw twist, melt some of your favourite vegan choco­late chips in a dou­ble boiler or in the microwave and driz­zle over top before chill­ing in the fridge.

7. Enjoy your sin­fully healthy and tasty Choco-Ghoulie bars!

Eat these bars for a speedy break­fast on-the-go or a quick snack after work­ing out. They’re also great on all hallow’s eve!

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How­ever, if  your sweet tooth is outta con­trol, never fear! Veg­News has a com­pre­hen­sive list of  Vegan Hal­loween candy so you can sat­isfy your desire.

Also, since it’s fall, why not try out a new vegan pump­kin pie recipe? We tried Chloe Coscarelli’s recipe from her new book Chloe’s Vegan Desserts. A very tasty result indeed!

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Oy Vegan’s attempt at Chef Chloe’s Pump­kin Pie. Isn’t it purdy?

Wish­ing every­one a safe and spooky HALL-OY-WEEN!!!

Oy Vegan!

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Banksy takes NYC by storm with his piece Sirens of the Lambs

British graf­fiti artist, Banksy, com­ments on the hor­rors of the meat indus­try with his recent art piece Sirens of the Lambs in which he sent a slaugh­ter­house trans­port truck full of scream­ing stuffed ani­mals dri­ving around NYC’s meat­pack­ing dis­trict.
A genius idea and a very effec­tive piece of art in our opin­ion here at Oy Vegan.


It’s this type of cre­ativ­ity that makes peo­ple stop and think. Way to go, Banksy!
Do you agree? Let us know by com­ment­ing below!

Oy Vegan!

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Toronto Vegetarian Food Festival Top 5!

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Pic­tured above: Sport­ing the new Oy Vegan Tee at the Toronto Veg­e­tar­ian Food Festival!

Arriv­ing at the Toronto Veg­e­tar­ian Food Fes­ti­val thrown by the won­der­ful peo­ple at the Toronto Veg­e­tar­ian Asso­ci­a­tion is always a treat. Row after row of booths sell­ing vegan prod­ucts, food, and rais­ing aware­ness about issues of ani­mal wel­fare adorn Toronto’s Har­bourfront. That famous Christ­mas carol comes to mind ‘It’s the most won­der­ful time of the year!’ and despite some rain on Sat­ur­day, Oy Vegan attended everyday.

There were many high­lights for us here at Oy Vegan and it was hard… but some­how we man­aged to nar­row it down to a top 5.

Here goes!

5The food from Karma ChaMEA­Leon Food truck. This vegan food truck came all the way from Hamil­ton for the fes­ti­val. Would LOVE for them to come to Toronto per­ma­nently!! Just sayin’

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Pic­tured above: Jamaican Jerk Jack­fruit Tacos from Karma ChaMEALeon

4The panel of heroes that spoke about ani­mal activism and their fab­u­lous ani­mal sanc­tu­ar­ies in New York State. Check out Kathy Stevens’ Catskill Ani­mal Sanc­tu­ary, Jenny Brown’s Wood­stock Farm Ani­mal Sanc­tu­ary, and Gene Bauer’s Farm Sanc­tu­ary. I look for­ward to read­ing all of their books!!!

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Pic­tured above from L to R: Kathy Stevens, Gene Bauer, Sonia Faruqi, Jenny Brown, and Sayara Thurston.

3. Meet­ing Chef Roberto Mar­tin. Known for being Ellen Degeneres’ chef, Roberto Mar­tin made a super tasty ceviche out of hearts of palm. A very cool down-to-earth guy I must say.

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Pic­tured above: Roberto Mar­tin and I

2. I was also hon­oured to receive Chef Taymer Mason’s St. Maarten gift bag give­away fea­tur­ing a green sea­son­ing that she made in St. Maarten! She served up a super tasty lentil patty and an egg­plant and sea­weed accra that was mouthwatering.

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Pic­tured above: Top– Taymer Mason and I, Bot­tom– Lentil Patty and Egg­plant and Sea­weed Accra

1. Strong­man Patrik Baboumian break­ing the Guin­ness World Record by lift­ing 1213 lbs (550 kilos)! This vegan hero was so pumped from his amaz­ing feat that he screamed vegan power with all his might after walk­ing over 10 metres with 1213 lbs on his back. An unbe­liev­able moment and an unbe­liev­able guy. The video I took is a lit­tle shakey but cap­tures his speech at the end which touched every­one in the crowd just as much as the actual feat of strength that he per­formed. An amaz­ing moment that will go down in food fest history!

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Pic­tured above from L to R: vegan ath­lete panel fea­tur­ing Patrik Baboumian,

UFC fighter James Wilks, Iron­man ath­lete Roch Roll,  and for­mer Hockey player Georges Laraque. 

I would also like to send a spe­cial shout-out to Sweets from the Earth for their Cin­na­mon Babka. It was unbe­liev­ably tasty!!!

As well, we want to shout-out Green Zebra Kitchen for their de-constructed Tem­peh Rueben Bowl. Yum!

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Pic­tured above: Green Zebra Kitchen’s de-constructed Tem­peh Rueben Bowl

I also want to com­mend the TVA for mak­ing this year’s event com­pletely vegan. It really made it acces­si­ble for every­one and I felt more com­fort­able and excited know­ing that I could eat any­thing I wanted! I hope this becomes the norm for the food fes­ti­val as it is a cel­e­bra­tion of a plant-based lifestyle after all!

Oy Vegan!

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Shana Tova!

L’Shana Tova!!! It’s 5774!

May the new year bring you all love, kind­ness, com­pas­sion, and magic.

Here is an inter­est­ing arti­cle from The Jerusalem Post on what Rosh Hashona has to do with veg­e­tar­i­an­ism.

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Oy Vegan!

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A Reminder of our Uniqueness!

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Just a lovely reminder that we’re all like snowflakes, each of us unique.

Here are 10 Pho­tos to remind you that Jews don’t fit into a stereo­type (and never have).


Fully Jewish; Fully Chinese

 

Big up to Pop Chas­sid for their awe­some post!

Oy Vegan!

 

 

 

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