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A very vegan Valentine’s

Tomor­row is the day of love, hearts, candy and friend­ship. If you came by the  Sun­day Antique Mar­ket at St. Lawrence North Mar­ket this past Sun­day, you might have seen me sell­ing turn of the cen­tury Valentine’s in prepa­ra­tion for the big day.

Vin­tage Valen­tines at the Sun­day Antique Market

For all you love­birds out there who are won­der­ing where to have an ani­mal friendly meal, check out these Toronto estab­lish­ments fea­tur­ing vegan price fixe menus.

Source for list of restau­rants: Toronto Veg­e­tar­ian Association

Hog­town Vegan 

www.hogtownvegan.com

Sadie’s Diner

www.sadiesdiner.com

Raw­li­cious

Check out their V-day menu here.

Veg­e­tar­ian Haven

Check out their V-day menu here.


Of course you can always make your own Valentine’s din­ner! Here’s a recipe for tasty baked vegan dough­nuts that are easy to make!

Raz­zle Daz­zle Valen­tine Doughnuts

Makes 6 doughnuts.

Needed: dough­nut pan

Ingre­di­ents:

1 cup flour

1/2 cup sugar

1 1/2 tea­spoons bak­ing powder

pinch of salt

dash of nutmeg

dash of cinnamon

1/2 cup almond milk (any non-dairy milk is fine)

1/2 tea­spoon apple cider vinegar

1/2 tea­spoon vanilla

Egg replacer (equiv­a­lent of 1 egg)

1/4 cup vegan mar­garine (melted– then cooled. Mustn’t be too hot when added to mixture!)

Choco­late Glaze:

1/2 –3/4 cup of vegan choco­late chips

1 table­spoon coconut oil

red sparkling sprinkles

Instruc­tions:

1. Heat the oven to 350 degrees F

2. In a large bowl whisk together all the dry ingredients.

3. In another bowl, whisk together wet ingredients.

4. Add wet mix­ture to dry mix­ture and mix together until just combined.

5. Scoop out your mix­ture into a pre­pared dough­nut pan. Don’t put too much mix­ture in! Make sure it is level or below the sides of the pan so it doesn’t bal­loon up in the bak­ing process.

6. Bake for 12 min­utes or until a tooth­pick inserted comes out dry. Let cool a few min­utes before turn­ing the dough­nuts out of the pan to cool completely.

Choco­late Glaze:

1. Melt 1/2 cup to 3/4 cup of vegan choco­late chips and coconut oil in the microwave for inter­vals of 30 sec­onds. Stir­ring in between until melted completely.

2. Dip cooled dough­nuts half way in the choco­late glaze turn­ing as you pull them out to avoid drip­ping down the sides.

3. Dip the glazed dough­nuts into another bowl of sparkling red sprinkles.

4. Serve and enjoy!

 

Wish­ing all you lovers and friends out there a Happy Valentine’s Day from Oy Vegan!

 

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Green Cooking — Tu B’Shvat!

Come cel­e­brate and cook a scrump­tious vegan meal with me on Tues­day at 7pm! We’ll wine, dine, and cel­e­brate the new year of the trees! Lim­ited space avail­able. Sign up now!

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Oy Vegan Latkes

Happy Chanukah every­one! As requested here is my tasty recipe for vegan latkes. I know what some of you may be thinking…

Fear not! These latkes are sure to impress and, trust me, no one will know the dif­fer­ence. They were a big hit at my big fam­ily chanukah din­ner this year. Add a dol­lop of apple­sauce and cashew sour cream (recipe below) and you’re set!

Oy Vegan Latkes

1 1/2 lbs of potatoes

2 large onions shredded

1/2 cup of  all pur­pose flour (use rice flour for a gluten free version)

Egg replacer* (Equiv­a­lent of two eggs worth)

One bunch of green onions chopped

Plenty of Salt and Pep­per to taste

Fresh pars­ley (optional)

Veg­etable oil for fry­ing (grape­seed or canola work well.)

1. Peel and grate pota­toes and place them in a colan­der. Let the water drain from them and then place them in a large bowl. Add onions, flour, egg replacer, green onion, salt & pep­per, and pars­ley (if using) to the pota­toes. Mix well.

2. Pre­heat the oven to 240 degrees Fahren­heit. Later, you will place cooked latkes in here to keep them warm while you fry up the rest!

3. In a large skil­let, add enough oil to cover the bot­tom of the pan and heat at medium to medium-high heat. Spoon out a small amount of the latke mix­ture and drop into the oil. Press down to flat­ten. Repeat with the rest of the mix­ture. Try not to over­crowd your pan as you will need to flip each latke after 3–5 min­utes. Fry until golden brown on both sides. Place cooked latkes on a plate lined with paper towel to absorb excess oil then trans­fer to an oven safe dish and place into the oven to keep warm.

4. Serve with apple­sauce and cashew sour cream and enjoy!!

* Ener-G Egg replacer is a good brand. Bob’s Red Mill also has an egg replacer that works well but is not gluten-free. These can be found at most health food stores.

 

Cashew Sour Cream

Source

1 cup raw cashews (must not be roasted or salted)
1/4 tea­spoon salt
1 –2 tea­spoon apple cider vine­gar
1 small lemon, juice of

1. Cover cashews with water and soak for a few hours, or overnight.
2. Pour off all water, and place nuts in food proces­sor.
3. Add 1/4 cup cold water, salt, vine­gar and lemon juice.
4. Purée for 3–4 min­utes or until com­pletely smooth and creamy in con­sis­tency.
5. Use in any recipe that calls for sour cream.
6. Refrig­er­ate in an air­tight con­tainer for up to a week

This sour cream actu­ally tastes like the real thing! It’s incred­i­ble. You may have to add some more water for a smoother consistency.

There you have it! Happy Chanukah and may this hol­i­day sea­son bring you magic, light, and miracles!

Oy Vegan!

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Devilishly Delicious Vegan Halloween Treats!

It’s that time of year again! All Hal­lows’ Eve is fast approach­ing so hope­fully every­one is get­ting their vegan snack on. This is one of my FAVOURITE hol­i­days. So I’ve com­piled a list of vegan snacks and treats that I will be mak­ing this Octo­ber 31st.

Enjoy if you dare!

Muha­ha­ha­hah­hahha!

Try  these super easy and quick vegan Peanut But­ter Cups from Healthy Happy Life. You can sub other nut but­ters or sun­flower seed but­ter for a nut-free version.

I can’t wait to make vegan “Rolo” knock­offs made with dates and chia seeds.

For a health­ier haunted snack these 3-Ingredient Hal­loween Apple Bites look appro­pri­ately ter­ri­fy­ing. Both of these recipes come from Oh She Glows.

If you don’t feel like mak­ing any treats this year, don’t stress! Check out One Green Planet’s guide or the PETAKIDS.com guide to vegan Hal­loween treats!

Oy Vegan wishes all you ghouls, ghosts, and goblins,

HAPPY HALLOWEEN!!!

 

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Oy Vegan Top 5 Thanksgiving Recipes!

Won­der­ing what to cook for thanks­giv­ing din­ner this week­end? Here are 5 mouth­wa­ter­ing recipes that will impress every­one veg and non-veg alike.

 

1. Por­to­bello Mush­room Gravy

This gravy is seri­ously addic­tive! Peo­ple “ooo” and “aaah” over it every year. Trust me, it’ll be a hit!

2. Pump­kin Pecan Pie

Party Vegan by Robin Robert­son also has an awe­some recipe for pump­kin pecan pie which I love to make. I like how this recipe from Whole­foods incor­po­rates pecans into the crust. I pre­fer to top my pie with pecans mixed with maple syrup and melted earth bal­ance for a tasty topping.

3. Baked tofu or Tofurkey

As a tofu lover, I find a nice mar­i­nated and baked tofu is great on Thanks­giv­ing, but for the tra­di­tion­al­ist, Tofurkey offers great animal-friendly options.

4. Roasted Veg­gies

This recipe from gluten-free god­dess is sweet and satisfying.

5. Vegan Scal­loped Potatoes

This recipe from Post Punk Kitchen will rock your socks.

There you have it! A vegan thanks­giv­ing feast!

I know I wrote about how incred­i­bly kind and social turkeys are last year, but I can’t say it enough… turkeys rock! This thanks­giv­ing, let’s raise a toast to them and how won­der­ful they are!

Let us also hold a moment of silence for all the turkeys who are slaugh­tered at this time of year. I’ll never for­get the late turkeys of Cedar Row Farm Sanc­tu­ary, whose joy­ous spir­its and ener­gies touched me on my visit a few octo­bers ago. Sadly, they died from chest issues as their breasts had become painfully, over­whelm­ing large, some­thing that turkeys bread for meat com­monly expe­ri­ence. They were so won­der­ful and friendly and I will never for­get my encounter that fall day.

Late turkeys of Cedar Row Farm Sanctuary

So let’s raise a glass to our fine feath­ered friends and encour­age oth­ers to dine with us on incred­i­bly deli­cious, nutri­tious, earth-friendly, and animal-friendly thanks­giv­ing meals.

Oy Vegan!

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Shana Tova– 5773!

We here at Oy Vegan want to wish every­one an easy fast and a sweet new year! As I stood in shul on Rosh Hashona and heard the shofar’s res­o­nant call, I was deeply moved. My heart opened. I thought about the poten­tial for com­pas­sion. I was reminded of the pos­si­bil­ity of a health­ier and kinder way of liv­ing. The days of awe are a mag­i­cal time full of hope and renewal but are also in the same breath made somber when we reflect on how we didn’t live up to our ideals, morals and val­ues. As I look to the future, I wish that this year bring kind­ness and com­pas­sion to all sen­tient beings on this earth.

Yom Kip­pur– Day of Atonement

As Jews we have always taken pride in show­ing com­pas­sion and kind­ness towards our fel­low human beings as well as to ani­mals. Eth­i­cal dis­cus­sion is cen­tral in Judaism. So, let’s talk about our coun­try and our city. What does it mean to be Cana­dian when our gov­ern­ment con­dones the slaugh­ter of baby seals in New­found­land and Labrador. As a Toron­ton­ian, I am appalled that at 677 Welling­ton St. W. Qual­ity Meat Pack­ers vio­lently takes the lives of 7,000 4–6 month old pigs daily. The con­di­tions for these piglets in Qual­ity Meat Pack­ers slaugh­ter­house and dur­ing trans­port are abysmal. Pigs are intel­li­gent beings. Recent stud­ies show that pigs have bet­ter mem­ory and cog­ni­tive prob­lem solv­ing skills than a three year-old human. Read more about Toronto slaugh­ter­houses– visit Toronto Pig Save.

Jef­frey Cohan, Exec­u­tive Direc­tor of JVNA said it well, ” As Jews, we should be expand­ing our cir­cle of com­pas­sion, not nar­row­ing it. We should be set­ting an exam­ple, not fol­low­ing the lead of a deca­dent soci­ety. As Rabbi Danny Schiff, Pittsburgh’s for­mer com­mu­nity scholar, likes to say, Judaism is a coun­ter­cul­tural movement.

Pre­cisely because God and our sages rec­og­nized the human ten­dency to oppress the weak, they lib­er­ally sprin­kled the Torah — writ large — with com­mand­ments to treat ani­mals with kind­ness. Indeed, ani­mals are even to be given a day of rest on the Sabbath.

Mod­ern fac­tory farm­ing — which is where more than 90 per­cent of kosher meat comes from — makes a mock­ery of these mitzvot.“
Read more here: The Jew­ish Chron­i­cle — Choose veg­an­ism honor Judaism and kvell

Dur­ing these days of awe, we think about our lives and how we can become bet­ter ver­sions of our­selves in the com­ing year. This Yom Kip­pur, I’m going to med­i­tate on the idea of inter­con­nect­ed­ness. My actions affect those around me. I will ask myself how my words, my mood, and my actions affect those I share this planet with. To be given another year to live is a great bless­ing. Let’s not waste it!

In the year 5773, let us be peo­ple who bet­ter this earth and the con­di­tions for all those who dwell upon it.

Shana Tova!

Oy Vegan!

Here’s a really awe­some vegan cof­fee cake recipe for break­ing the fast tomor­row evening!

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Sexy Summer Salads!!!

Sum­mer is com­ing and if you’re like me, you don’t want to eat really heavy lunches and din­ners. Here are some sexy sum­mer salad recipes that are nutri­tious, deli­cious, and per­fect as we greet the warm weather!

This Viet­namese Salad from chef Lan Cao from Viet Café in NYC is sim­ple and super tasty!

Chef Alan Roet­tinger, author of Speed Vegan, shows us how to make the per­fect Bal­samic Vinaigrette!

This Spicy Peanut Gin­ger Kale salad from Kathy Patalsky’s Healthy. Happy. Life blog is seri­ously out of this world! And her idea for sal­ads in a jar, pure genius!

 

Vegan Yum Yum has a num­ber of gor­geous look­ing salad recipes. Check out Lolo’s Potato Salad Two Ways and her BLT salad which uses smoky tem­peh strips and kale in a healthy, mouth water­ing vegan ver­sion of this classic.

 

As for me, I love a good salad. My secret ingre­di­ent to freshen up any salad? Cilantro!

Add some chopped cilantro to any salad to give it oomph. I’ve included a recipe below that I make all the time. The quinoa gives you a com­plete pro­tein, while the pump­kin seeds pro­vide you with iron which the bell pepper’s vit­a­min C helps you absorb.

Oy Vegan Sum­mer Salad

Ingre­di­ents:

• Let­tuce and baby spinach mixed

• One bell pep­per chopped

• 6 or 7 white but­ton mush­rooms chopped

• A few stalks of cel­ery chopped

• half of a cucum­ber sliced

• one avo­cado chopped

• a hand­ful of cilantro roughly chopped

• a half a cup of cooked quinoa

• Pump­kin seeds

Dress­ing: (Whisk the fol­low­ing ingre­di­ents together until combined)

  • 1–2 cloves gar­lic, minced
  • 1–2 table­spoons minced fresh gin­ger root
  • 3/4 cup olive oil
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 1 table­spoons Agave
  • 1/4 cup water
  • 2 table­spoons of fresh lime juice

 

Com­bine all the salad ingre­di­ents in a bowl, toss, and enjoy!

 

Oy Vegan!

 

 

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