Tag Archives | vegan

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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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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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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Wha me eat!

Big tune!

Lov­ing this video by British-born Reg­gae artist Macka B which answers the age-old ques­tion posed to many a vegan, “What do you eat?!?!”

Enjoy!

Wha Me Eat by Macka B

Oy Vegan!

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Ahava Bowl

Happy Sum­mer!

The days are long and hot here in Toronto and recently all I’ve been crav­ing are fruits and veg­gies. For lunch, I usu­ally have a big salad and for din­ner I’ve been exper­i­ment­ing with dif­fer­ent veggie/rice bowl com­bi­na­tions. So, in hon­our of sum­mer, my upcom­ing Sep­tem­ber wed­ding, and  feel­ing good from the inside out, I’ll share one of my favourite rice bowl recipes. This is easy to make and oh so tasty! Intro­duc­ing the Ahava Bowl.

Ahava Bowl

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Ahava means love in Hebrew and I think that you’ll love this bowl as much as I do. It fea­tures mar­i­nated tofu, sun-dried toma­toes, pea-shoots, and spinach, on rice with a light gin­ger dressing.

Ingre­di­ents

• Rice — what­ever type you pre­fer. I use white bas­mati with this recipe which is ready in 25 min­utes! I make 1 cup of uncooked rice which yields about 4–6 servings.

• 2 hand­fuls of baby spinach per bowl

• A gen­er­ous heap of pea-shoots. You can also use sun­flower sprouts or any other green sprouts that you can get your hands on.

• 4–6 pieces of sun-dried toma­toes. I like to buy the kind packed in oil and herbs.

• 2–3 table­spoons of chopped fresh cilantro

• 1/2 cup of  extra-firm mar­i­nated tofu cubes. I eat them as is, but you can fry them after mar­i­nat­ing them if you don’t like the tex­ture of raw tofu. Recipe for mar­i­nated tofu cubes below.

• Driz­zle of Light gin­ger dress­ing. Recipe below.

Instruc­tions:

1. Fill a bowl with desired por­tion of rice.

2. Layer on baby spinach, sun-dried tomato pieces, and pea-shoots.

3. Driz­zle with some light gin­ger dressing.

4. Top with desired amount of mar­i­nated tofu and cilantro. Driz­zle on more dress­ing if desired.

5. Enjoy!

Mar­i­nated Tofu

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Ingre­di­ents

• 1/2 cup of Tamari or soy sauce

• 1/3 cup of apple cider vinegar

• 1 table­spoon of flax oil

• 1/4 cup of water

• 1 block of Extra-firm Tofu

Instruc­tions

1. Whisk ingre­di­ents together (minus the tofu) in a medium bowl.

2.  Drain any water from tofu then wrap tofu with paper towel to absorb excess water. Unwrap tofu and slice into small cubes.

3. Immerse tofu cubes in mari­nade and make sure that all tofu is covered.

4. Mar­i­nate for at least 15 minutes.

5. Use as is in Ahava Bowl, or fry with a lit­tle olive oil over a medium heat if desired.

Light Gin­ger Dressing

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Ingre­di­ents

• 1/2 an onion

• 1/2 cup of oil (saf­flower, canola, or flax)

• 1/3 cup of rice vinegar

• 1/4 cup of water

• 1 stalk of celery

• 2 table­spoons of minced fresh ginger

• 2 table­spoons of Tamari or soy sauce

• 1 table­spoon of agave

• 1 tea­spoon of lemon juice

• pinch of sea salt

• pinch of fresh ground pepper

Instruc­tions

1. Com­bine all ingre­di­ents in a blender and blend. Store in refrig­er­a­tor for up to 3 weeks.

Store any left­over rice, mar­i­nated tofu, and dress­ing in the refrig­er­a­tor for quick and healthy leftovers.

Here’s to sum­mer! Here’s to healthy eat­ing! And here’s to love!

Oy Vegan!

 

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Marchin into June: Veggie Events!

Feel like march­ing for ani­mals?! Here are two upcom­ing oppor­tu­ni­ties in Toronto:

Toronto Veg­gie Pride Parade.

June 1st from 12pm-4pm

Start­ing out­side the Toronto Ref­er­ence Library and head­ing south on Yonge Street. For more info, click here.

Toronto march to close down all slaughterhouses.

June 15th from 11am on

Start­ing from the south­east cor­ner of Christie Pits park and end­ing near Qual­ity Meat Pack­ers slaugh­ter­house. For more info, click here.

Happy march­ing! Feel free to com­ment with other veg­gie events com­ing up in June!

Oy Vegan!

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Banana Oat Muffins

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These are great grab on the go snack and there is NO SUGAR what­so­ever!  They are also lovely with a cup of tea. These can be made gluten free if you use gluten free Oats. (Added note: These muffins are not the sweet­est. If you desire a sweeter muf­fin, add a few table­spoons of maple syrup to your wet ingredients.)

Banana Oat­meal Muffins 

(Adapted from source)

Makes 12 muffins

Ingre­di­ents:

• 1 cup rolled oats

• 1 cup oat flour (grind reg­u­lar oats in a food proces­sor to make this)

• 1 tea­spoon bak­ing powder

• 1/4 tea­spoon sea salt

• 1/2 tea­spoon cinnamon

• 1/4 tea­spoon nutmeg

• 1 cup pureed over­ripe banana ( 2 large bananas)

• 1 tea­spoon vanilla extract

• 1 tea­spoon apple cider vinegar

• 1/4 cup of orange or apple juice

• 2 table­spoons vegan choco­late chips (optional)

Instruc­tions:

1. Heat oven to 350 degrees F

2. Mix all the dry ingre­di­ents together in a bowl.

3. Blend banana in a food proces­sor until smooth.

4. Mix banana, and the rest of the wet ingre­di­ents together in a sep­a­rate bowl.

5. Add wet mix­ture to dry mix­ture and com­bine. Fold in choco­late chips if using.

6. Fill muf­fin tins 2/3 of the way full. Bake for 15 min­utes or until golden brown and a tooth­pick inserted comes out dry.

Enjoy!

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Meatless Monday Recipe

Happy Mon­day all!

Hope every­one enjoyed this past Mother’s Day. I sure did despite it rain­ing and even snow­ing at one point! Just when we thought sum­mer was around the corner…

In hon­our of the not-so-warm weather, I’m going to share a recipe with you just in time for meat­less monday.

Today’s recipe: French Lentil Soup.

This soup is awe­some for a num­ber of reasons:

1. Lentils are amaz­ing because they are high in iron.

2. The vit­a­min C from the tomatos help us absorb the iron in the lentils!

3. It’s really tasty!

4. It’s not expen­sive to get these ingre­di­ents and it’s easy to make! woot woot!

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French Lentil Soup

(Source: About.com)

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingre­di­ents:

  • 2 table­spoons olive oil
  • 1 1/2 cups chopped onions
  • 1/3 cup finely chopped celery
  • 2 medium car­rots, chopped
  • 2 cloves gar­lic, crushed and chopped
  • 1/2 tea­spoon salt
  • 1/4 tea­spoon dried thyme
  • 1/4 tea­spoon ground black pepper
  • 4 cups veg­etable broth
  • 1 1/4 cups french lentils, rinsed
  • 14-ounce can petite diced toma­toes or dice the equiv­a­lent amount of fresh tomatos
  • 2 tea­spoons apple cider vinegar

Prepa­ra­tion:

In a medium saucepan, sauté the onions, cel­ery, car­rots, and gar­lic over medium-high heat for 12 to 15 min­utes. Once the veg­eta­bles have just started to turn light brown, add the salt, dried thyme, and black pep­per to the pan. Con­tinue cook­ing and stir­ring the mix­ture for 1 minute.

Add the veg­etable broth, lentils, and diced toma­toes to the pan. Bring the soup to a boil, and then reduce the tem­per­a­ture slightly so that it is sim­mer­ing. Sim­mer the soup, cov­ered, for 30 min­utes, until the lentils are ten­der. Purée 1 3/4 cups of the soup with the cider vine­gar and stir the pureed mix­ture back into the soup. Serve the soup hot or store it for up to three days in the refrigerator.

This French lentil soup recipe makes 6 serv­ings. Enjoy!

Until next time, my mother and I in the 1980s wish you a happy meat­less monday!!

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Oy Vegan!

 

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