Tag Archives | vegetarian

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:

6-vegskeleton

 

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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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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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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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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Super Spring Smoothie

Spring is in the air! Well… kind of. Toronto has been pretty up and down temperature-wise over the past few weeks. It was warm­ing up and just when we thought we were in the clear and spring was upon us, it went down to –10 degrees Cel­sius. Oy!

That being said, I do believe that the worst of win­ter is over and am opti­mistic about the com­ing of warmer weather. My body must know it’s com­ing because I have been crav­ing fresh fruity smooth­ies! This is a lit­tle weird as I haven’t really been much of a smoothie per­son in the past. Because of that, I’ve been using very sim­ple ingre­di­ents. I find that fewer, bet­ter ingre­di­ents make for an ener­giz­ing, tasty, smoothie experience!

Here is one that I’ve recently been hav­ing for break­fast and some­times also as a snack.

 

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Mornin’ Sun­shine Smoothie

This smoothie is lightly sweet and fruity. The spinach adds lot of nutri­tional value and you can’t even taste it, which is nice for those who aren’t fans of tast­ing veg­gies in their drinks.

Makes a good 6–8 ounces of smoothie. You can add more almond milk if you are mak­ing smooth­ies for two.

Needed: a blender!

Ingre­di­ents:

1/2 cup of frozen mangos

banana (sub­sti­tute kiwi for a slightly dif­fer­ent flavour)

hand­ful baby spinach

1 tea­spoon chia seeds

1/4–1/2 cup unsweet­ened almond milk (any non-dairy milk is fine)*

Instruc­tions:

1. Throw all ingre­di­ents in the blender and blend until smooth

2. Enjoy!

* You may want to add more milk depend­ing on the con­sis­tency desired.

Oy Vegan!

 

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Oy Vegan Top 5 Passover Recipes!

Revving up for Pesach and not sure what to bring to the big fam­ily din­ner? Here are 5 vegan items that are sure to impress everyone!

1. Obvi­ously, one needs a good Matzo Ball Soup recipe. Per­son­ally, I make a really tasty veg­gie soup with dill and pars­ley and I make matzo balls using tofu as the binder. I also add nutri­tional yeast for extra health ben­e­fits.  That being said, there are many vegan recipes online. Here are a few that are super tasty!

Check out: Bon­zai Aphrodite’s recipe, The Vegan Stoner’s recipe, and Vir­tu­ally Vegan Mama’s recipe.

2. This may sound cray cray, but I’m excited to try this recipe out today! Check out the “V’ word’s recipe for vegan Gifilte fish!

3. A lit­tle birdie told me that quinoa is kosher for passover, whether you’re Ashke­nazi or Sephardic! Nava Atlas has a tasty recipe for quinoa pilaf that is sure to impress.

4. Chef Chloe does it again with her vegan ren­di­tion of every Jew­ish person’s favourite Passover break­fast item: Matzo Brei!

5. Last but not least, this recipe for sweet potato kugel is scrump­tious, healthy and packed with flavour, unlike many a kugel I’ve had in my day. Here is the Veg­e­tar­ian Resource Group’s recipe. There are a few other passover friendly recipes on their site as well.

Wish­ing every­one a happy passover and enjoy your seders!

I leave you with this: Shalom Sesame’s Les Matzarables!

Happy Passover!

Oy Vegan!

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Justin Timberlake — SNL– Bring it on down to Veganville

Amaz­ing sketch on SNL last night fea­tur­ing Justin Tim­ber­lake as a singing block of tofu. You have to watch this! Cudos to SNL writ­ers and JT for a hilar­i­ous sketch.

Oy Vegan!

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VeJEWtarian Winter Meet-up

In the Toronto area?

Come nosh on Chi­nese food at King’s Café in Kens­ing­ton Mar­ket with us!

Tues­day Feb­ru­ary 26th at 7pm. RSVP jamie@oyvegan.com

See you there!!

Designed by Sasha Arfin.

Oy Vegan!

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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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