Tag Archives | vegan

Halloween and we’re back!

Hi all!

It has been a while. Who knew hav­ing a baby would be so all encom­pass­ing?! Par­ents knew! LOL.  But not to worry! Oy Vegan is back and we’re ready to share recipes, ideas and lots of other cool stuff with you.

The high hol­i­days are over and we hope every­one had a very mean­ing­ful and happy hol­i­day season.

With Hal­loween com­ing up tomor­row, I fig­ured I would share what I’m going to be mak­ing . Our fam­ily is com­ing over and I’m plan­ning to make some spooky vegan eats and treats.

Five Hal­loween Eats and Treats recipes!

  1. Fall themed sugar cook­ies with nat­u­rally coloured icing. I’ll be using Chloe Coscarelli’s sugar cookie recipe from her Chloe’s Vegan Desserts cook­book. I’ll also be mak­ing cookie icing and using car­rot juice to colour it! I read about this on a few dif­fer­ent sites, the names of which escape me at the moment. If you google nat­ural food colour­ing you’re sure to find a lot. img_9676
  2. Oy Vegan Choco-Ghoulie Bars of course. I’ve had a spe­cial request for these!image
  3. Spooky Spi­der Ched­dar Cheese Ball. I’m super excited to make this! I have my black sesame seeds ready and my cashews soaking.spider-lead-image-1200x747
  4. Spooky scary mini hal­loween piz­zas. I just think these are the cutest. pizza10-1200x748
  5. Ket­tle corn. Sweet and salty pop­corn always hits the spot!unknown-1

I’ll def­i­nitely post pics of the fin­ished prod­ucts! And my baby in his mon­key cos­tume. Happy Hall-Oy-Ween everyone!

Thought I would also share this Hal­loween PETA video. I think it’s from last year. Enjoy!

Oy vegan!

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Happy Chanukah!

Chag Sameach! Happy Chanukah all! Just wanted to share my vegan latke recipe once again.

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And for all those who are look­ing for a health­ier latke, why not try bak­ing a batch this year? I have some sweet potato dill latkes in the oven as we speak. (pic­tures to come soon)

Need more ideas? Check out these tips for hav­ing a healthy Chanukah from One Green Planet.

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To add to all the potato-ey good­ness, I’m super-excited to announce that I’m going to be return­ing to Israel in a few days! This will be my first time cel­e­brat­ing Chanukah in the holy land and I can’t wait!

In Israel, it’s tra­di­tional to eat fried donuts for Chanukah. Check out Mayim Bialik’s vegan recipe for sufganiyot.

That being said, I really love new ideas so please share what you’re going to be mak­ing for Chanukah this year!

Oy Vegan!

 

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Restaurant Review: Yamchops

I heard about Yam­chops this past sum­mer and it is a real shock that I wasn’t able to make it there until a few weeks ago. That being said, it was well worth the wait!

Two words: vegan lox.

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Are you kid­ding me?! Amaz­ing! Yam­chops can be described as a veg­e­tar­ian butcher, mar­ket, and juice bar all rolled into one. When you walk into the Col­lege and Grace area store­front, you will be warmly greeted by one of the delight­ful staff and, if you’re lucky, a mem­ber of the Abram­son fam­ily will rec­om­mend some of their fab­u­lous in-house ready-made dishes that you can take home or sit down and eat.

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It really does feel like a deli counter, but instead of dead ani­mals, you have the option of choos­ing beet burg­ers, sweet potato Yam­chops, Indone­sian grilled tofu, and many other mouth-watering dishes.

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I believe this is the only place in the city, per­haps in Canada, that serves Vegan Chik*n Shawarma! …And let me tell you, it is fab­u­lous! Another star is their Kale Cae­sar salad with coconut ba-con.

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Owner, Jess Abram­son, fel­low veg­gie Jew, spoke with us about her vision for Yam­chops explain­ing it as a place where one can come and grab some pre­pared foods and also shop in the vegan mar­ket at the back of the store. She also kvelled about her line of cold-pressed organic juices made in-house called AuJus. These juices are really tasty. I’ve tried a lot of juice bars around the city, and these ones really stand out. We tried Salad Days and BBQ Apple Pie and were thor­oughly impressed.

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So if you are in Toronto and haven’t vis­ited them already, take a trip to 705 Col­lege Street (Just west of Mon­trose on the South side) and give Yam­chops a try. I promise, you will leave with a smile.

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Excit­ing news! Yam­chops caters! Have an upcom­ing simcha/ spe­cial occasion/holiday?

Give them a call: 416–645-0117 or e-mail them: talktous@yamchops.com

All photo cred­its: Sasha Arfin

Oy Vegan!

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Happy Healthy Halloween in 2014!

Greet­ings Ghouls and Goblins,

It’s that spooky, scary time of year again! Here are some healthy and sin­fully deli­cious treats that every­one can enjoy.

Here’s what I’ll be making:

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I’m very excited to serve up this Veg­gie Skele­ton! Sim­ply use an array of veg­gies to make the body and a small ramekin of dip for the head.

Won­der­ing what dip to use? How about a vegan Cae­sar or Ranch dress­ing. (Pic­ture from Feed­ing Frenzy.)

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Can’t wait to nosh on these Roasted Potato Eye­balls! Check out the recipe here. Who knew Hal­loween could be so healthy?

…And just because these were such a hit last year, here’s the recipe for my HALL-OY-WEEN Choco-Ghoulie Bars.

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Enjoy!

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Have a safe, happy, healthy Halloween!

Oy Vegan!

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Happy New Year! 5775

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This com­ing Wednes­day, Rosh Hashanah will begin. The new year is almost upon us! Do you know what vegan dishes you will be making?

Check out Rhea Par­sons of the “V” Word blog’s list on Oné Green Planet How to have a happy and healthy vegan Jew­ish new year.

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I’ll be prepar­ing a roasted beet salad like Oh She Glows Cit­rus Beet Salad with Creamy Avo­cado and Lime dress­ing and some sort of leek and cau­li­flower gratin like this one. As we know, Rosh means “head” and a head of cau­li­flower is a vegan answer to using a head of some­thing sym­bol­i­cally at the Rosh Hashanah din­ner table.

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Last but not least, I’ll pre­pare a sweet dessert for a sweet new year such as these Choco­late Straw­berry Short­cake Cup­cakes or this Egg­less Apple Upside-down cake.

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What will you make?

Happy New Year! LeShana Tovah Umetukah!

Oy Vegan!

 

 

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Toronto Vegetarian Food Fest 2014 Roundup!

Happy Sep­tem­ber all!

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The Toronto Veg­e­tar­ian Association’s Veg Food Fest is always a treat. This year was no dif­fer­ent. There were awe­some talks, tasty food demos, many new and cool ven­dors, and scan­dal! The scan­dal I’m refer­ring to is the Field Roast- Cana­dian Gov­ern­ment scan­dal. Please com­ment with your opin­ions and any news you’ve heard on that front. All I know is that Field Roast wasn’t allowed to bring their new prod­ucts over the boarder for the food fest this year. At their booth they left this sign:

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Why isn’t Field Roast allowed to sell their prod­uct on the Cana­dian mar­ket? Are they a threat to the sausage indus­try in some way? In what way are reg­u­lar sausages health­ier than vegan ones? It’s all very scan­dalous if you ask me. So buy your Field Roast now because they may not be restocked in your local Cana­dian retailers.

Luck­ily, there were many high­lights at the Veg Food Fest this year– so many it was hard to nar­row them down!

Nev­er­the­less, here are Oy Vegan’s top five highlights:

5. I was thrilled to see Hot­beans and Through Being Cool Vegan Bak­ing Com­pany team up as a food ven­dor in the world café this year. I noshed on the vegan Mac n’ Cheese bur­rito with home­made potato chips. It was ridicu­lous (in a good way).

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4. The open­ing night panel ‘Nutri­tion Myths Debunked’ fea­tured Dr. David Jenk­ins, Ginny Messina RD, Dr. Tushar Mehta, and Marni Wasser­man mod­er­ated by Lisa Pit­man. It was highly infor­ma­tive as the pan­elists explained many of the mis­con­cep­tions about soy cit­ing many med­ical stud­ies and explain­ing them in depth. They also explored stud­ies about gluten intol­er­ance, how much B12 we need, and oth­ers. Dr. Jenk­ins gave every­one an inside look at what the peo­ple of Oki­nawa, who have the longest life expectancy in the world, eat. Many of my mis­con­cep­tions about soy were addressed. The bot­tom line? Eat­ing soy is good for you and has many health ben­e­fits! Woo hoo!

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3. The cin­na­mon babka from Sweets from the Earth. I have to admit…I have a soft spot for Sweets from the Earth. So much so that I had them do the desserts at my vegan wed­ding. Their treats are amaz­ing and they are very nice peo­ple. All their sweets are vegan and kosher cer­ti­fied. They also have a nut-free facil­ity and a gluten-free facil­ity so they have a num­ber of very tasty nut-free and gluten-free options to offer. If you haven’t tried their desserts, def­i­nitely check them out!

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2. New prod­ucts that I’m excited about! There are a bunch of new prod­ucts show­cased at the food fest this year. Here are the ones to watch!

- Buchie & Sash and their dairy-free cream cheese was extremely tasty. Their prod­ucts are cur­rently sold in west end health food stores and are hope­fully com­ing soon to the east end!

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- The Hon­est Leaf and their line of teas for healthy liv­ing. I’ve been lov­ing the Detox tea, the Serene tea, and the Slim tea.

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- Nongshim’s Soon Veg­gie Noo­dle Soup was giv­ing away free noo­dle soup and prizes at the food fest. I’m always a fan of a quick noo­dle soup. This one has a lot less of the crap you find in most brands and it’s vegan!

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- So Deli­cious and their line of coconut milks and coconut ice cream. I love the peanut but­ter swirl!

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- Yam­Chops coconut bacon. This stuff is hella good.

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1. Veg’to’pia. An exhibit that looked at the evo­lu­tion of veg­e­tar­i­an­ism through­out his­tory and Toronto’s role in the vegetarian/vegan com­mu­nity world-wide. Made me proud to be vegan and Torontonian!

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1.5. Spe­cial shout-out to the new doc­u­men­tary Cowspiracy. Check out the trailer below.

Oy Vegan!

 

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Strawberry Rhubarb Pie, oh me oh my!

 

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I’ve been excited by and obsessed with straw­ber­ries recently. Espe­cially local and organic ones. Straw­ber­ries are so fab­u­lous for so many rea­sons. Here are a few:

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Obvi­ously these ben­e­fits aren’t lim­ited to Cal­i­for­nia straw­ber­ries. The Ontario straw­ber­ries I used in this pie are just as sweet and fabulous!

What goes bet­ter with sweet straw­ber­ries than the tart­ness of rhubarb?! Rhubarb also has many health benefits.

5 ways rhubarb will boost your health
1. Rhubarb con­tains antiox­i­dants like lycopene and antho­cyanins, help­ing to fight off dis­ease.
2. It appar­ently can help lower cho­les­terol, boost­ing your heart health.
3. Rhubarb stalks are a good source of fibre, ben­e­fit­ing your diges­tive health.
4. It con­tains vit­a­min K, an essen­tial prop­erty that helps with blood clot­ting, pro­tect­ing the bones and help fight­ing off liver and prostate can­cer.
5. Rhubarb is also a good source of vit­a­min C (great for a healthy immune sys­tem), cal­ciumpotas­sium and mag­ne­sium.” (Payne, 2011, Canadianliving.com) 

So why not marry these two in a beau­ti­ful pie?!

Don’t mind if I do.

Straw­berry Rhubarb Pie

(Fill­ing recipe adapted from Bön Appetit retrieved from epicurious.com)

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 Ingredients

Crust:

• 2 1/2 cups all-purpose flour

• 1 cup vegan mar­garine ( I used Earth balance)

• 1 table­spoon of sugar

• 1 tea­spoon of salt

• 3–4 table­spoons of ice water (or more as needed)

Fill­ing:

• 3 1/2 cups of trimmed rhubarb sliced about a 1/2 inch thick

• 3 1/2 cups of straw­ber­ries, tops removed and halved

• 1/2 cup sugar

• 1/2 cup brown sugar

• 1/4 cup cornstarch

• 1 tea­spoon of cinnamon

• pinch of salt

Extras:

• a few table­spoons of non-dairy milk for brush­ing on pie crust.

Instruc­tions

1.  Crust: Whisk flour, salt, and sugar in a bowl. Add vegan mar­garine and begin to work mar­garine into the flour. Con­tinue to cut the fat into the flour until the con­sis­tency resem­bles cornmeal.

2. Sprin­kle in ice water table­spoon by table­spoon, mix­ing in with your fork (or you can use your hands!) until it forms a dough. Sep­a­rate dough into two flat disks and wrap in plas­tic wrap. Chill for at least 30 min­utes to an hour in the fridge.

3. Fill­ing: Pre-heat oven to 400 degrees F. Mix all fill­ing ingre­di­ents in a medium to large bowl.

4. Roll out one disk of dough on a lightly floured sur­face. Then trans­fer it to a lightly greased pie tin/dish. The dough should cover the tin/dish with a bit of overhang.

5. Pour your pie fill­ing into the pie crust. Note: You may want to pour out excess liq­uid that col­lects in your pie fill­ing before plac­ing it in your crust.

6. Roll out sec­ond disk of dough and cover the fill­ing. Fold the over­hang­ing dough onto the top disk of dough and pinch with your fin­gers or press with the tines of a fork to make it look pretty.

7. Make four slits in the top of the pie to let steam escape dur­ing bak­ing. Brush pie with some almond, soy, coconut or dairy-free milk of choice.

8. Place pie in the oven for 20 min­utes. Then reduce heat to 350 degrees F and bake for 1 hour and 25 min­utes. It may seem long but trust me it’s worth it!

Note: You may want to place a cookie sheet with tin­foil under your pie plate as the fill­ing has been known to bub­ble over in the cook­ing process.

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Oy Vegan!

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Vegan in Miami Beach

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Just returned from a quick get­away to Miami Beach with my hus­band. Though it was brief we had an awe­some time. We laid on the beach, swam in the ocean, vis­ited the Jew­ish Museum of Florida, danced to some Samba, caught a drag show on Ocean Drive, and had some very tasty vegan eats!

Here’s a top 5 list of the best vegan food in Miami Beach:

5. Sushi Samba

Sushi Samba Miami Beach on Lin­coln Road is a Peru­vian, Brazil­ian, and  Japan­ese fusion restau­rant and good news for us veg­ans as there’s a sep­a­rate vegan menu! You just need to ask for it when seated. This place is a bit pricey as it is in the touristy area of Lin­coln Road but the ambiance is fun and the servers are very friendly. We ordered a num­ber of dishes off the vegan menu. They were quite good. We also ordered drinks. Watch out for the cock­tails, they really make the bill add up!

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 Sushi Samba inte­rior. They have out­door seat­ing as well.

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Tofu dish with mushrooms

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Egg­plant skew­ers on Peru­vian corn

 

4. Tray­more at Met­ro­pol­i­tan by COMO

We had the plea­sure of stay­ing at a newer hotel, for­merly known as the Tray­more, now called Met­ro­pol­i­tan by COMO. It was a beau­ti­ful bou­tique hotel in the Art Deco style with a pri­vate beach and a fab­u­lous menu with many vegan items. Ask for their COMO Sham­bala menu. While not com­pletely vegan, it fea­tures a num­ber of well­ness juices and  raw and gluten-free options. The staff at this hotel was super friendly and accom­mo­dat­ing. If you let them know you’re vegan, they will make sure to make you some­thing fab­u­lous. There are three vegan options for break­fast, one being the scram­bled tofu which I ate two of the three morn­ings we were there! Also, try the Mus­cle mylk. It seri­ously tastes like cin­na­mon toast crunch.

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 Fresh fruit

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Scram­bled Tofu

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Inte­rior at Tray­more Restaurant

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Lobby at Met­ro­pol­i­tan by Como

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Relax­ing on the beach!

3. Maoz Vegetarian

Maoz Veg­e­tar­ian is a falafel grab n’ go chain that I’ve vis­ited in other inter­na­tional loca­tions. A few years ago we ate at Maoz in Ams­ter­dam. It’s clean, kosher, and very tasty. I ordered the falafel salad combo with avo­cado and egg­plant. Then I was able to serve myself from a big salad bar to add top­pings. Things that are vegan are clearly labelled as such which is nice. They also have fresh juices and vegan desserts.

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Inte­rior of Maoz veg­e­tar­ian with salad bar

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Falafal Salad. I really loaded up the toppings!

2. Indo­ma­nia Restaurant 

Indo­ma­nia is a small local restau­rant located on 26th Street just south of Collins Avenue. It’s an Indone­sian Dutch restau­rant that had such amaz­ing reviews that we decided to check it out on our first night in Miami. They had a lot of veg­e­tar­ian options and all we had to do was let them know we were vegan and they were able to make us a plethora of dishes. We ended up order­ing the veg­e­tar­ian (made vegan) Rijsttafel which means rice table. It was com­posed of about 20 dishes and they were all fab­u­lous! I highly rec­om­mend this place. The flavours were beau­ti­ful and reminded me of south­ern Asia. The décor was trendy and com­fort­able and the servers were lovely.

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Gado Gado, yel­low rice, and white rice with coconut shavings

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Corn frit­ters, tofu and tem­peh skewers

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Another close-up. You can see the sam­bal here.

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So tasty! 

1. Esco­pazzo

We ate at here on our final night in Miami Beach. Located on Wash­ing­ton Avenue, I had read about chef Gian­carla Bodoni who we had the plea­sure of meet­ing after our meal. Esco­pazzo fea­tures organic Ital­ian fine din­ing.  We called ahead and asked if they could accom­mo­date veg­ans and they said, “absolutely!”. We ended up order­ing the 5 course vegan tast­ing menu with wine pair­ings. It was truly deli­cious. We asked them to sur­prise us and we were extremely impressed by what we received. All the ingre­di­ents were fresh, the dishes well-seasoned, the por­tions were just right and the wines were amaz­ing. The servers were atten­tive, out­go­ing, and knowl­edgable. The chef was lovely and we talked to her about our meal. The food here really reminds me of the food I had in Italy; fresh and deli­cious. I highly rec­om­mend Esco­pazzo if you’re in the Miami area. It’s also a short walk to Ocean drive if you want to make a night out of it after din­ner, which we did.

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First course– Avo­cado and tomato tartare 

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Sec­ond Course– Broc­coli soup with vegan cheese

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Lovely wine pairings!


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Third course– Pasta with mushrooms

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Fourth course– Pesto risotto

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More wine pairings


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Dessert– fresh straw­berry sorbet

All in all, it was a lovely trip! If you’re look­ing for some­thing vegan in Miami Beach, I would def­i­nitely check out the restau­rants on this list! There were some places that I wasn’t able to visit that I def­i­nitely will the next time I come.  I’ve heard that Choices Organic Café in down­town Miami is good. Also, if we had had more time, we might have dri­ven to celebrity-endorsed Sub­lime Restau­rant and Bar in Fort Laud­erdale as well.

Oy Vegan!

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Green Tea Chatz. Episode 2. SNACKS ONPLANE!

Hey veg­ans and vegetarians!

Ever won­dered what to bring with you while trav­el­ing by plane? While vegan options are more read­ily avail­able on planes these days, they are usu­ally lack­ing in flavour and freshness.

In this episode of Green Tea Chatz, Jamie explains what snacks and prod­ucts she might bring for a short or long flight above the clouds.

Enjoy!

Oy Vegan!

What snacks do you bring with you when you travel? Com­ment below!

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Green Tea Chatz. Episode 1. THE BEST VEGAN COOKBOOKS!

Wanna know what the best vegan cook­books are??? Check out today’s episode of Green Tea Chatz!

From her large col­lec­tion, Jamie show­cases her favourite vegan cook­books from over the years high­light­ing some of her favourite recipes in each cookbook.

 

 

Do you agree with her selec­tion? Do you dis­agree? Com­ment below!!!

Oy Vegan!

 

 

 

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