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Happy Chinese New Year! Welcome the year of the Dragon!


Kung hei fat choi!

Wanted to share some great veg­gie Chi­nese recipes for the Chi­nese New Year! This year is the year of the dragon!

On new year’s day, it is cus­tom­ary to eat Jai, a Bud­dhist Chi­nese veg­e­tar­ian dish. Jai is meant to bring good luck for the com­ing year and is also served because veg­eta­bles cleanse the body. So true, so true! So on Mon­day, eat some Jai and get a fresh start on the year of the Dragon.

Restaurantbaby.com has a pretty awe­some recipe for Jai. You can also check out chow.com’s cook­ing with Grandma series below.


Other lucky foods to eat on the new year are:

• long noo­dles– the longer the bet­ter as they are sym­bolic of long life

• tan­ger­ines and oranges– these sym­bol­ize wealth and luck

• long leafy greens and long beans– these sym­bol­ize long life and luck for your parents

So, Kung hei fat choi every­one! Click here to see your Chi­nese Horo­scope for 2012– the year of the Dragon.

Oy vegan!





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New Year– NEW YOU!

It’s New Year’s eve!!!! If you’re like me, besides won­der­ing what you’ll be wear­ing to the NYE party you’ll be attend­ing tonight, you’ve been mak­ing New Year’s res­o­lu­tions for 2012.

So, as 2011 draws to a close, why not make a res­o­lu­tion to adopt a health­ier, more envi­ron­men­tally friendly, more com­pas­sion­ate diet for 2012?!

There are many ways of tran­si­tion­ing into veg­e­tar­i­an­ism and veganism.

• The Toronto Veg­e­tar­ian Asso­ci­a­tion has its Veg­gie Chal­lenge. Go veg­gie for a week! The TVA will send you  e-mails with tips, daily meal plans and recipes, and other help­ful info to get you on the road to veggie-dom.

• You can also go veg with the leg­endary Dr. Neal Barnard M.D. who I hap­pened to hear speak in Toronto a few months ago. PCRM (Physi­cians Com­mit­tee for Respon­si­ble Med­i­cine) have cre­ated the 21-Day Vegan Kickstart

So if you’ve been think­ing about it, what bet­ter time to start than the New Year?! This goes for non-veggies inter­ested in becom­ing vegetarian/vegan AND veg­e­tar­i­ans that are inter­ested in becom­ing vegan. If I did it, so can you!

Here is the TVA’s top 10 list of rea­sons to go veg:

Top 10 rea­sons to go vegetarian

1. Lower dis­ease risk  Such as heart dis­ease, many types of can­cer, dia­betes, high blood pres­sure, stroke, food poi­son­ing, obe­sity… Veg­e­tar­i­ans pass up flesh foods that are high in cho­les­terol and sat­u­rated fat, and lack­ing in dietary fibre. Plant foods on the other hand con­tain antiox­i­dants and a vari­ety of phy­to­chem­i­cals that pro­tect against disease.

2. Live longer  A major study pub­lished in the British Med­ical Jour­nal found that veg­e­tar­i­ans out­live meat eaters by six years. The study tracked 11,125 peo­ple over 12 years and adjusted for smok­ing and socio-economic status.

3. Com­pas­sion  You won’t be sup­port­ing an indus­try that raises ani­mals in cramped, over­crowded spaces, arti­fi­cially breeds them, sep­a­rates them from their young, denies them sun­light and fresh air – and then trucks them to slaughter.

4. Save wilder­ness  Meat pro­duc­tion requires huge amounts of land, energy and water – which leads to habi­tat loss, soil ero­sion, water deple­tion, and pol­lu­tion from pes­ti­cides and ani­mal waste.

5. For an ocean of love The oceans are being over­fished, coral reefs are being destroyed and sen­si­tive seafloors are get­ting raked with drag nets. Many species are threat­ened, includ­ing dol­phins, seabirds and tur­tles that get snagged in the nets. Fish feel pain, they just lack vocal chords to express it.

6. Expand your taste hori­zons    Veg­e­tar­ian meals can be diverse, fast, colour­ful and delicious!

7. Sex  Research has shown that the heart and brain are not the only organs that get clogged arter­ies due to a diet high in meat and cholesterol.

8. No more dirty dishes caked with ani­mal grease.

9. Great excuse to…  avoid every­thing from Aunt Flo’s ham­burger casse­role to the lat­est greasy offer from the fast food chains.

10. Win cool prizes Enter the Veg­gie Chal­lenge!

Veg­e­tar­i­ans have the best diet…they have a frac­tion of our heart attack rate and they have only 40 per­cent of our can­cer rate. On aver­age, they out­live other peo­ple by about six years now.
– William Castelli,
MD Fram­ing­ham Heart Study


Oy Vegan!


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Top 5 Hanukkah Recipes!

Wowweee! It’s been a whirl­wind Hanukkah sea­son! I thought I would take a moment to big up some deli­cious vegan Hanukkah recipes for those of you who are won­der­ing what the heck you can eat at your fam­ily and friends’ gatherings.

1. Latkes– OBVIOUSLY! Check out my recipe below!

Jamie’s Vegan Latkes


1 1/2 pounds of organic potatoes

3 large yel­low onions

3 or 4 large car­rots (optional)

Hand­ful of  fresh pars­ley (3 or 4 table­spoons chopped)

Fresh or dried thyme (2 table­spoons) (optional)

1/3 cup of spelt flour

1/2 tea­spoon of bak­ing powder

1 tea­spoon of egg-replacer in an egg’s worth of warm water

Salt and pepper

Organic Canola Oil


Pre­heat the oven to 250 degrees F. After you’re done fry­ing them, you can keep the latkes warm in a casse­role dish or on an oven safe plate until they are ready to be eaten.

Peel pota­toes and grate them. Remove outer skin from onions and coarsely chop in a food proces­sor or grate. Peel and grate car­rots. Place pota­toes, onions, car­rots, flour, bak­ing pow­der, salt, pep­per, pars­ley and thyme in a large bowl and mix together. In a sep­a­rate lit­tle bowl, mix egg replacer in about 2 table­spoons of warm water. Mix until all the egg replacer has dis­solved. Pour mix­ture onto latke bat­ter and combine.

Put a fry­ing pan over medium high heat and wait until the pan is thor­oughly heated before pour­ing canola oil. Tip: to ensure the latkes won’t stick, let the pan heat up for 3– 4 min­utes before pour­ing the oil in.

Splash some oil in the pan (enough to cover the bot­tom of the pan). Use a table­spoon to scoop out latke mix­ture and drop into pan. Watch out as the oil is hot! Repeat with how­ever many latkes you can fit into the pan depend­ing on its size. Let fry for 2–3 min­utes or until golden brown then flip and let them fry on the other side for 2–3 min­utes. Repeat with rest of the latke bat­ter until you’ve use it all up. You will need to keep adding more oil to the pan as needed.

I like to put out a sheet of paper towel to place my cooked latkes on to absorb the oil while I’m fry­ing the rest of the bat­ter. Then I place them in a casse­role dish and throw them in the oven until peo­ple are ready to nosh!

2. Vegan Sour Cream.- (Note: recipe at the bot­tom of page– under taco salad recipe)

3. Apple­sauce

4. Maple Roasted Brus­sels Sprouts

5. Rugelach- I use Rasp­berry Jam instead of Apri­cot– feel free to sub­sti­tute nuts as well! ( I also don’t use raisins– it’s really up to you)


Enjoy your Hanukkah! Here at Oy Vegan, we want to wish you a new year filled with miracles!

Oy Vegan!





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Vegan Mac n Cheese and Salad– Oy Vegan quick dinner!


What I ate for din­ner last night!


Just thought I would share this recipe with you. It’s for Vegan Mac n Cheese. This is a fun recipe to have in your back pocket as the fall air grows crisp with win­ter. The only dif­fer­ence with the recipe below is, instead of buy­ing canned french fried onions, I did it myself.

I did so by slic­ing a medium yel­low onion into thin strips, soak­ing the onion slices in soy milk for 5 min­utes, then run­ning the onions through spelt flour. After, I fried them in organic canola oil. Then presto! Vegan onion rings! They were awe­some by the way! I also used organic brown rice mac­a­roni noo­dles to make it gluten free.

Check out the vegan mac n cheese recipe here. I also sprin­kled some paprika on top for fun.

The salad is com­posed of let­tuce, cilantro, avo­cado and a shi­take miso dress­ing. I also added some flax oil for omega 3s.

Yum yum! Shout out to Vegan Nom Noms!

Oy Vegan!



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Oy Vegan’s Top 5 Fall Vegan Must-Haves!

A chill is in the air. The leaves have turned red and gold. It’s about time for Oy Vegan’s Top Five Fall Vegan Must-Haves!

5. Ten vegan recipes for the fall! Check out care2.com’s list of tasty vegan dishes like pump­kin oat­meal and cur­ried egg­plant burgers.

pumpkin oatmeal

4. Chunky Cowl Neck­warmer by mist­grove. Stay cozy and warm in a comfy cir­cle scarf avail­able in a vari­ety of colours. Order from Etsy.com for $13 USD

circle scarf

3. Nail Lac­quers from SpaR­itual in “Love your mother” and “kiss the cook”. These vegan nail pol­ishes are free from syn­thetic dyes and come in a large vari­ety of imag­i­na­tive colours.

spaRitual nail polish

2. Matt & Nat’s Gold­frapp bag in Tan. Check out this new addi­tion to the Montréal-Vegan-based company’s fall line. These designer bags are made from recy­cled bot­tles! Order here.

Goldfrapp matt & nat

1. Big Buddha’s oxford shoe– Rilo. These vegan flats are adorable and per­fect for an autumn stroll through the park. Order here.

Rilo by Big Buddha

There you have it! Happy Fall! Oy Vegan!

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