Lauren Mote’s Best Cauliflower Soup Recipe
Photo courtesy of FoodMedic.com
Although we’ve posted a cauliflower soup recipe in the past, we just couldn’t pass up our good friend Lauren Mote’s version sent to us the other day. Everything she makes is delicious and you can never have too many soup recipes, right?
Fishy Wine? New Law Good News for Strict Vegans
(photo illustration by Cinders McLeod / The Globe and Mail)
According to a recent story in The Globe and Mail, as part of a new Health Canada food and beverage regulation, wine producers will be required to declare if their wines have been processed using fish, egg, milk products, or any other common allergens by summer 2012. Gelatin, sturgeon bladders, egg whites and milk proteins have long been used by high-end producers as clarifying agents in lieu of filtration because the microscopic pores in filter barriers can strip fine wines of the particles that contribute to flavour and longevity.
Butter up with 100% Vegan Shea Butter!
NOW Solutions Shea butter is 100% natural with no animal testing and it’s vegan! Since it contains only one ingredient, using Shea butter allows you to bypass preservatives, dyes, chemical fragrances and the commercial gunk in mainstream body butter moisturizers.
Loaded Veggie Dog
I am not a fan of fake meat, in part because it’s really processed. However, when I’m having an emotional upset that can only be resolved by stuffing my face with a hot dog, I can justify almost anything, except meat of course.
The best veggie dogs I have found (and the only ones that don’t resemble pink styrofoam) are the Yves Bavarian Veggie Sausage. They also don’t make my tummy ache, which is nice. This loaded dog is a somewhat healthy version of your standard pimped-out hot dog. It has some nutrition, but mostly it’s good old fashioned comfort in an organic bun.
Top Ten Ways to Make Salads Rock!
Eating fresh vegetables is one of the best things you can do for your health, and a big salad every day is recommended by western doctors and eastern practitioners alike.
A big salad provides ample nutrients, enzymes and beautifying ingredients…but sometimes, salads can be BORING. So, in order to make salads a celebration instead of an obligation, we’ve compiled a top-ten list of things you can do to make your salads as thrilling as possible.
Chickpea Cakes
The other night I had a hankering for crab cakes, so I embarked on a quest to create crispy, ocean-flavoured cakes using items I already had. It was a success! A combination of chickpeas, ground almonds and a sheet of nori, among a few other ingredients, combined to make delicious, savoury cakes perfect for entertaining.
Totally Radical Pizza with Homemade Sauce
I was watching Teenage Mutant Ninja Turtles the other day and realized how long it’s been since I had a good slice of pizza. So I pulled my sprouted grain tortillas out of the freezer, grabbed a couple juicy tomatoes and got to work on a homemade pizza sauce that I found in raw executive chef Ani Phyo’s ‘Ani’s Raw Food Kitchen’. When it was ready, I warmed it quickly in hopes of preserving all the enzymes. This recipe is raw for the most part, sufficiently filling, and totally righteous!
Our Favourite Vegan Munchies!
Today is April 20th making it the 4th month and the 20th day of the year…you guessed it, 420! This may mean something for some of you or nothing at all, but if it does and you’re celebrating 420 along with countless other loadies this afternoon, you’re gonna need some munchies! Here are our favourite all-time vegan munchies:
World Wide Vegan Bake Sale at Karmavore!
Above: Our Bertie! (And yes, that’s drool)
On April 23 through May 1, groups from across the world will hold vegan bake sales. Each participating group gets to choose its venue, what to sell, and how it uses the proceeds. In 2009, the first year of the event, nearly a hundred groups participated and raised over $25,000 for a variety of causes. In 2010, even more participants, on six continents, raised over $40,000 for their causes.
Vegan Sexytime – Encounter Vegan Lube
Vegans are sexy – there’s no doubt about that. But what do vegans use for dry hump prevention? Not all lubes are vegan.
Creamy Vegan Caesar Salad
I’ve tried a few recipes for vegan caesar dressing, but this one was so good I was dipping everything I could in it. I took a recipe that I used to love, modified it with plant based ingredients, and the result is omnivore-approved to taste like ‘real’ caesar dressing. I churched it up a bit with some cauliflower and Mary’s Crackers for some crispy love. The dressing also doubles as a rocking vegetable dip if you’re into salty.
Slickety Jim’s Chat ‘n’ Chew – Vegan Breakfast in Vancouver
As breakfast connoisseurs, we at The Vegan Project have determined that there are several factors that make for an enjoyable brunch experience.
Spanish Tapas at Home
Above: Marinated Artichoke Salad
As you already know we LOVE Spanish tapas, especially from our favourite Vancouver Spanish Restaurant La Bodega, which Jessica G recently reviewed here. Well, as I was perusing through Taste Magazine available at your local BC Liquor Store, I came across recipes for Patatas Bravas and Mushrooms with Parsley Sauce, the very items we love at La Bodega! Added a quick marinated artichoke salad to the menu and a crusty loaf of bread and we brought the delicious tastes of Spain right into our home.
Aromatic Curried-Chili Fusion
Chili cross-bred with curry…sounds kind of weird hey? This quirky fusion (a PPK remix) initially sounded a bit conflicting, but coconut milk, thai red curry paste and kidney beans in the same ingredient list piqued my playful curiosity. I’m glad I took the chance, because this dish has become a recurring hit, and it is deee-licious.
Classic Cornbread
Another winning PPK recipe, this awesome animal-free version of the Southern staple accompanies a variety of dishes, and has been repeatedly validated with the ‘is this really vegan?!’ suspicion. It’s a perfect accompaniment to theAromatic Curried-Chili with a peppery glass of red.
Sesame Soba Noodle Stir Fry
Talk about alliteration!
I made this the other night for the boy and I, and we loved it! It’s packed full of veggies that, of course are interchangeable, and has a really simple homemade flavour base (I’ve never been a fan of store bought sauces.) I forgot how easy a stir fry can be to make and how it just gets better the more you add. I mixed in a box of Buckwheat Soba noodles because I’m a noodle maniac, but brown or jasmine rice would be lovely as well.
Vancouver Vegan Restaurant – The Wallflower
Well, it’s not necessarily a vegan restaurant, but it sure is vegan-friendly! And being in such close proximity to the residence of the VP’s own Bridget Burns, we sure spend a lot of time at The Wallflower on Main Street in Vancouver. (Bridget’s favourite spot to sit is the corner booth to the right of the front door if you ever feel like stalking her.) Some of the draws to this cute little diner include vegan brunch items (served til 4pm!), vegan pizza and vegan mac and cheese (add cut up vegan weiners to make it a favourite comfort food treat!) In addition to its vegan menu, The Wallflower also offers a selection of gluten-free dishes.
Smoked Tofu and Kale Quesadilla with Daiya Pepperjack Shreds
In case you didn’t already know, Daiya recently released a new flavour of vegan cheese – Pepperjack! We are extremely excited about this! I treaded lightly into my experimentation with this new flavour. I wanted to get a feel for it first and access it’s spiciness factor before going head on into more complicated recipes. The shreds are a bit larger than the cheddar or mozza varieties and i’d rate the spice factor at a 5, maybe 6. Keep in mind though that I like really spicy, burn your tongue kinda spice so…
Green Beaver Lip Shimmer
Just in time for the warmer weather when you don’t want heavy lipstick pigments weighing you down, here’s a light 100% vegan, organic, gluten-free lip balm and lipstick in one. Green Beaver lip shimmer is mineral based, with long lasting moisturizing benefits. Your lips will feel soft, and comfortable with its seed and jojoba oil blend. There is no bees wax or carmine for all the vegan purists out there. This Canadian brand is also biodegradable and homeopathic friendly.
100% Vegan menu fit for a royal wedding!
UPDATE: It was all an April Fool’s joke folks! They got us good this year! Our apologies for getting anyone’s hopes up beside our own. We hope Prince William and Kate Middleton have a beautiful wedding day, vegan or non…I mean, I’m sure there will be vegan options, no? Read the article that put us in our place here.
Missed Julie Beyer on the Radio? Listen here!
In case you missed it the Sunday before last, March 20th, the VP’s Jessica G interviewed Julie Beyer on The Storytelling Show on Vancouver Co-op Radio. They chatted about how Julie found herself studying and using holistic nutrition as a natural healing technique, and how she now teaches others how to incorporate delicious, whole food recipes into their everyday diets. Julie also offered tips on how vegans can ensure they’re getting enough essential nutrients.
Chana Masala with Homemade Roti
This Chana Masala recipe was a combination of different versions I found on the internet blended with my desire to have yummy curried chickpeas in a timely fashion. Perhaps not so timely if you soak and cook your own chickpeas, but so much better for you and full of flavour! I like adding green to everything, so I added peas and spinach, but feel free to add any veggies you want. A leafy green is nice because it wilts in nicely and frozen veggies can be so handy sometimes.
Bistro Broccoli Soup
Soup is such an easy, economical and digestible way to get your vitamins. This soup cooks up in less than 30 minutes with only a few key ingredients, and only has 3.5 grams of fat per serving. The nutritional yeast gives it that ‘cheesy’ flavour while adding extra protein and B-vitamins. Pretty well-rounded if you ask me…definitely a keeper!
100% Vegan Make Up Brushes!
What an innovation! I can’t remember if I’ve ever encountered a 100% vegan, 7-piece brush set before. The brush hair is all synthetic, but still soft and of professional quality, and the handles are made from sustainable bamboo. This versatile brush set from Earthlab Cosmetics, not only has all your main brushes: powder/mineral buffing, blush, lip, shadow and concealer, but also comes in a professional and chic, shiny black patent case.
Let them Eat (vegan) Cake!
Something very exciting is happening for one member of The Vegan Project this Spring – Jen Hanover is getting married! As Jessica and I have been appointed Maids of Honour, we have found ourselves deep in wedding planning bliss/hell. And amidst all this planning, the menu and cake are taking priority (for obvious reasons), and the inevitable question has come up – vegan or not vegan?
Rustic Apple Galette
Now I must confess, I made a grave mistake while veganizing this recipe for a Rustic Apple Galette. That is perhaps why this slice looks more lumpy and pie like than it should, though I am still posting because it was absolutely delicious and I am confident that it would have been equally pleasing to the eye had I followed the instructions exactly. I foolishly substituted wax paper for parchment paper – don’t do this! About five minutes after I put the galette in the oven, I started to smell burning wax, because it was burning!
La Bodega – Vegan Friendly Spanish Tapas in Vancouver
(Sorry, the vegan food is so delicious at La Bodega, we didn’t have time to take any before photos.)
While dining at one of our favourite restaurants in Vancouver the other night, it occurred to us that we hadn’t shared this wonderful vegan experience with our readers yet. La Bodega has been a mainstay in Vancouver since 1971, serving delicious, traditional Spanish tapas in an authentic and cozy little spot at 1277 Howe Street. It’s affordable, almost addictively flavourful, and they serve yummy pitchers of sangria – always a crowd pleaser.
Organic Home Delivery
If you are a busy, active vegan like me I am sure this sounds familiar. It’s late, you need to make dinner, but your pantry is running low. The thought of heading to the grocery store for the 5:30pm rush and endless line ups are daunting to say the least. Suddenly, getting take out or going to a restaurant seems like a much more attractive option.
A Very Vegan Sunday in Vancouver
Hi Folks!
In honour of the annual Meatout on March 20th 2011 (tomorrow!) we wanted to encourage all of our readers to have a meat/dairy/egg free Sunday. This will be happening worldwide – neat! To help make the Meatout a success, we thought we would offer a list of some of our favourite vegan friendly options in Vancouver to get you through your meat-free Sunday.
Black Bean Soup
Black Bean Soup has always been one of my favourite one-pot-meals. There are so many variations of this global staple, but my number one flavour combo is when black beans are combined with exotic spices and a little heat, creating a sumptuous union. Now, this soup does take a while to complete, though the prep is minimal. It’s perfect for making on a Saturday morning while you do some things around your house and when you’re done, the soup is done. You will see pumpkin pie spice blend on the ingredients list (kinda weird, I know) as it happened to have all the sweet, fragrant spicing I was looking for in one package. And lastly, this soup is cheap! It couldn’t have cost more than $6 to make with the beans ringing in at $2.16.
Vegans Are Sexy! 7 Reasons to Date a Vegan
Have you noticed how sexy vegans can be? Just think of all the sexy vegans out there – Natalie Portman, Alicia Silverstone, Demi Moore, Zooey Deschanel, Ellen Degeneres, Joaquin Phoenix, Tobey Maguire, Brendan Brazier, and even sassy senior Betty White!
Earth Lab Cosmetics – Vegan Mascara That Works!
Whether you wear lots of makeup or very little, the classic mascara seems to be a staple for many. Before I began my quest for more natural beauty products, I gave little thought to the one thing I used almost every day, my mascara. All I knew was mascara should be disposed after 3 months of use, and that it should never be shared to avoid eye infections and contamination. But what’s really in mainstream mascaras?
Corn Pasta with Fennel, Cannellini Beans and Capers
I recently discovered corn pasta and was very pleased with how it turned out. It cooked to al dente in 7 minutes, tasted great and it’s gluten-free! I paired it with a fresh fennel-tomato-caper sauce with cannellini beans tossed in for added protein, and kept the seasoning simple with a bit of garlic, s&p, fresh parsley and some capers for a little tang. The result was fresh and flavourful, and came together in under 30 minutes.
Vegan Banana Coconut Ice Cream
Whoever invented this technique of processing frozen bananas into creamy, decadent goodness is a genius! Unfortunately, it wasn’t us, but we did combine the following ingredients to create a delightfully tropical version of the classic soft serve we grew up on. Other delicious additions are nut butters, cocoa powder, chopped nuts or maple syrup.
Curried Quinoa Salad with Chickpeas and Greens
I know, I know, another quinoa recipe? We’re going quinoa crazy over here at The Vegan Project! But seriously, it is so friggen cheap, versatile and so easy to make that we just can’t help eating it at least 2-3 times a week. What makes this quinoa salad special is the aromatic coconut oil in the vinaigrette combined with fragrant madras curry powder. The greens are once again tenderized by the massaging technique as well as the warm quinoa poured over top. Fresh lemon flavour and cayenne pepper give it a tangy heat, making this salad very appealing to the senses. Makes about six cups.
Ingredients:
1 cup quinoa
1 can chickpeas, drained and rinsed
2 large chard leaves (or kale/spinach), torn into bite size pieces and stem removed
1 celery stalk, finely diced
For the dressing:
1 roma tomato, finely diced
2-3 tablespoons sweet onion, finely diced
juice and zest of one lemon
2-3 teaspoons curry madras curry powder
1/4 coconut oil
1/4 cup water
salt and pepper to taste
cayenne pepper (optional)
1 inch piece of ginger, minced (I didn’t have any, but I think it would be really nice in this dish)
Method:
Place quinoa and two cups of water into a small saucepan, cover and bring to a boil. Reduce heat and simmer 15 minutes or until water has been absorbed. In the meantime, whisk together the ingredients for the vinaigrette. Let sit while you prepare the rest of the salad. In a large bowl add, diced celery, chard, chickpeas. Add the vinaigrette and mix well. Get right in there with your hands and rub the chard and toss everything together. It can be a very soothing and meditative experience to get more intimate with your food. Add the cooked quinoa and season with salt and pepper to taste.
~The Vegan Project
My Aveda Experience in Vancouver
Yesterday I had the most wonderful time at The Aveda Institute in Gastown, Vancouver. I booked an appointed to get my roots touched up, as I have been blessed/cursed with about half a head’s worth of premature grey hairs. I also wanted to use the fifty percent off card I received during Eco Fashion Week.
I arrived right on time and was introduced to my lovely advanced training student, Svein, who currently works at Ego Lifestyle Salon on South Granville. Svein was great! He not only matched my colour perfectly, but he also gave me a hand massage and head massage and applied some lip gloss as a finishing touch!
Svein also informed me that all Aveda products are sourced from organic, sustainable or renewable plant-based origins. Everything is people-tested, although, beeswax, lanolin and honey are used in a few items so be sure to read the labels first if that is important to you.
Such a lovely selection of aromatic concoctions were used on my locks, I simply had to leave with some of my own. They have a promotion running right now that gets you a free, full size styling product with any shampoo and conditioner combo purchase. Sweet! I picked up Colour Conserve Shampoo and Conditioner and received a free Volumizing Tonic, which Svein had used on me earlier. It gives great lift at the roots and smells divine. Altogether, with my colour being $50 and the shampoo and conditioner being $21.50 each, and HST at $11.16 (ouch!), the grand total came to $104.16. Minus the $28 discount (thanks EFW!), I spent $76.16 plus a generous tip for Svein, of course. That sounds worth it to me! It was a lovely spa-like experience and I would recommend it to all you eco-minded beauty queens out there. Thank you to Eco Fashion Week, Aveda and Svein!
~The Vegan Project
Quick Quinoa Salad
Inspired by an informational afternoon with Adam Hart and his Power of Food workshop this past Sunday, I’ve been eager to jazz my recipes with his top two Superfoods. Hemp hearts and quinoa…boy were we happy to hear that he considers these two staples some of the healthiest foods on the planet!
So after teaching a yoga class, and less than two hours before taking one myself, I wanted a quick, energy packed mini-meal that could digest quickly and power my asanas. With my pre-cooked quinoa on hand and an arsenal of key ingredients, I threw together the following dish in less than 3 minutes. Yes, I timed it. I wanted to make sure the clever alliteration of the title was valid, alright?
Ingredients: (for 1)
3/4 cup of cooked quinoa
1 stalk of chopped celery
1 tbsp of organic hemp oil
2 tbsp of hemp seeds
1/4 chopped avocado
1/4 cup of dulse, ground in coffee grinder
1/2 lemon
cracked salt and pepper
Method:
In a bowl, combine all ingredients, pouring oil and squeezing lemon last. Mix thoroughly and top with s&p. Adjust to taste.
The dulse is rich in nutrients, and adds an earthy, salty flavor. The celery gives it some crunch, and the quinoa and hemp hearts are both COMPLETE PROTEINS…So important for all you vegans out there!
Thanks for a great time Adam Hart!
~The Vegan Project
You Might Be Vegan If…
1 – You have a pet name for nutritional yeast
2 – You get excited about pleather
3 – You’ve memorized a lengthy list of plant-based protein sources in case of a ‘where do you get your protein’ attack
4 – You’ve tried to convert omnivores using veggie ground round in pasta sauce
5 – A perfectly grilled portobello makes your mouth water
6 – Earth Balance and cashews saved your life
7 – You’ve perfected the tofu scramble and believe yours is the best
8 – You’re unfazed by the terms ‘nut milk’ and ‘nut cheese’
9 – Your kitchen looks like a tornado went through the bulk section of Whole Foods
10 – You’ve burned out several blenders or food processors
Did we miss any? Add yours in the comments!
~ The Vegan Project
Creamy Cauliflower and Rosemary Soup
On February 19th, The Vegan Project participated in the first ever all-vegan Social Bites. The event was a huge success with Michael Robertson (ironically the only non-vegan) taking home the gold for his delicious and creative vegan dishes, Vegan Mischief coming in second and Julie Beyer and ourselves tying for third.
Baked Acorn Squash: A Quick and Easy Snack!
These last few weeks of Winter have me longing for warmth and comfort, and I have found a bit of both with my recent near-obsession with winter squashes. The Vegan Project has posted recipes on the Spaghetti Squash, as well as Butternut Squash, and now we’d like to bring attention to their less popular cousin, the Acorn Squash. Abundant in the Winter, this dark green squash is smaller, more dense, and packed with nutrients.
Squash is also one of the simplest snacks to prepare. All you have to do is cut it in half, give it a good rub of olive oil, a sprinkling of sea salt, and whatever else you have kickin’ around. (The little baby you see above also has some dried ground garlic and a sprinkle of cracked pepper.) Then, turn the two halves upside down in a pan and cook 35-45 minutes. I baked mine in my little toaster oven at 425 degrees, and it turned out soft, hearty and simply perfect. You can top it with sauce or seasoning if you like, or simply enjoy on its own.
It takes less than 5 minutes to prep, then you can go about your business for a half hour or so and next thing you know…a warm snack is ready for you! You can also use this, or any squash as a lovely side dish. And feel free to experiment…using coconut oil and maple syrup with a sprinkle of cinnamon is also super yummy and satisfying.
~The Vegan Project
Taking A Stand On Rotten Avocados
Avocados are a saving grace for the food-loving vegan. Creamy dressings and puddings, satisfying guacamoles, and an awesome nutrient profile are among many things that make this tropical fruit one of our all-time faves.
But how many times have you opened a perfectly ripe avocado, anticipating bright green perfection, and been utterly disappointed at a nasty, brown and rotten inside? For me, the answer is WAY TOO MANY TIMES!
Considering these little babies are not cheap, I decided to take a stand. I took two of my organic, nasty, $2.49 each avocados back to the grocery store, and fully risked being ‘that girl’. When I approached customer service, I was prepared to have to assert my rights as a customer, but it didn’t even get that far. The nice lady behind the counter said:
“Oh, no problem sweetie. I hate it when that happens. Just go get two more.”
I was ecstatic! If only I had known this before throwing so many unused rotten avocados into my compost.
So, all you avocado-lovers out there, vegan and non vegan alike, let it be known that you can take your avocados back to the grocery store. I cannot guarantee that they will be as gracious as the lovely lady in my story, but you will get a new chance at an awesome avocado, and at the end of the day, isn’t that all we want?
Also, it’s fairly common knowledge, but make sure you check the knobby thing at the top of ripe avocados for mould, and don’t buy them if the skin is baggy. If an avocado is too ripe, the fats have a chance to go rancid. Ew.
~The Vegan Project
Tip: Jelly Bags Double as Nut Milk Strainers!
We would like to thank Susan de Leeuw from the blog, Susi’s Somewhat Zen Ramblings and Adventures, for sharing her mother’s ingenious tip concerning nut milk strainers with us. After an arduous hunt through Vancouver’s natural health food stores, Susan was stumped as to where to find nut milk strainers to replace the messy cheesecloth she’d been using up to this point. Susan shared these woes with her mother, who suggested using a jelly/jam bag. Susan found a set of two for $7 from Canadian Tire and says they work like a charm! No more almond meal oozing out the top of the cheesecloth and they are made of nylon, making them easy to clean.
Thanks for the tip Susan!
~The Vegan Project
Rubbed Kale Salad with Marinated Vegetables
I don’t know if you all understand what a magical technique it is to rub fresh kale with oil and salt to soften, as the base for an incredibly delicious and nutritious salad. We recently featured Jen’s Super Powered Sesame Kale Salad, which is where we first learned of this brilliant tenderizing technique. It’s such a great way to incorporate raw greens into your diet. Yesterday, Capers on Robson had 2 bunches of Kale on sale for $3 (deal!) so I just had to make another kale salad. This time though, I was pressed for time, so I also purchased some marinated vegetables from the deli; roasted garlic, roasted tomatoes and kalamata olives. Tossed in some fresh avocado and a handful of hemp hearts and I had a really easy, super yummy meal!
Oscar-Worthy Caramel Popcorn
We hosted a little Oscar party last night and bet on 10 major categories with a $5 buy in. Congratulations to our friend Sam for taking home the $40 pot! The event doubled as a vegan potluck and everyone brought over the most delicious dishes! Our friend Lauren Mote brought a rich and creamy Root Vegetable Gratin, Sam brought fresh, hand-chopped salsa and Jen, sweet and spicy Curry-Chili with homemade Corn Bread. We (Jessica & Bridget) prepared our signature Cashew Ricotta Stuffed Tomatoes, Quinoa Collard Wraps, a Savoury Popcorn and a Caramel Popcorn. Needless to say, it was a feast! Everyone was quite pleased with the Caramel Popcorn and even more so after learning that it’s sugar-free. In honour of one of our favourite vegans and her Best Actress Win last night, a picture of Natalie Portman will accompany this recipe. Natalie is definitely better to look at than the sad little photo we took of lasts night’s kernel explosion. But oh man was it tasty!
Ingredients:
2 tablespoons coconut oil + 1/4 cup
1/2 cup organic popcorn kernels
1/2 cup brown rice syrup
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
Method:
In a large pot with a lid, melt 2 tablespoons of coconut oil over medium heat. Line the bottom of the pot with 1/2 cup corn kernels. Cover with a lid and wait until you hear the first few pops. Then start gently rocking the pot back and forth over the element with your hand on the lid. It’s done popping when the smell of fresh popcorn is strong and the pops are few and far between. Remove from heat and toss in a large bowl.
In a small saucepan, melt 1/4 cup coconut oil. Whisk in brown rice syrup and vanilla. Bring to a bubble and then remove from heat and pour evenly over the popcorn. Sprinkle with cinnamon and toss to coat every kernel. You can eat it warm or for a stickier version, let cool, and then devour. Enjoy!
~The Vegan Project
Oscar-Worthy Caramel Popcorn
We hosted a little Oscar party last night and bet on 10 major categories with a $5 buy in. Congratulations to our friend Sam for taking home the $40 pot! The event doubled as a vegan potluck and everyone brought over the most delicious dishes! Our friend Lauren Mote brought a rich and creamy Root Vegetable Gratin, Sam brought fresh, hand-chopped salsa and Jen, sweet and spicy Curry-Chili with homemade Corn Bread. We (Jessica & Bridget) prepared our signature Cashew Ricotta Stuffed Tomatoes, Quinoa Collard Wraps, a Savoury Popcorn and a Caramel Popcorn. Needless to say, it was a feast! Everyone was quite pleased with the Caramel Popcorn and even more so after learning that it’s sugar-free. In honour of one of our favourite vegans and her Best Actress Win last night, a picture of Natalie Portman will accompany this recipe. Natalie is definitely better to look at than the sad little photo we took of lasts night’s kernel explosion. But oh man was it tasty!
Pawsitively Sweet Vegan Bake Sale | March 9th 2011
There’s nothing we love more than a bake sale (vegan of course), and one is coming up on Wednesday, March 9, hosted by the good folks at Radha! This charity vegan bake sale will benefit the BC SPCA to help them continue speaking out for the animals. Bakers have generously donated their most delicious vegan baked goodies for sale by donation. They are still looking for bakers, so if you’d like to share your vegan baked goods, sign up here or just drop off your items at the beginning of the sale. Or just come by and shop! They’d like to remind you to please bring your own reusable bag and/or containers with you as there will be a limited supply.
The sale will begin at 630pm and continue till 930pm (or until all the goodies are gone!)
Radha Yoga & Eatery is located at 728 Main Street, Vancouver BC
For information, visit Pawsitively Sweet’s Facebook Event Page
~The Vegan Project
Bring Back CBC’s Village on a Diet!!
We were sad to hear that one of our favourite new shows, CBC’s Village on a Diet, has not been renewed for another season. This is disappointing because we believe the show is very important for Canada. It’s been so inspiring to watch the show and see people in an unhealthy community becoming more conscious about their health and making changes to improve their lives. Sometimes we forget that not everyone is educated on healthy food choices and are unaware that the food they’ve been raised on is actually leading them to early graves. The show has been an eye opener for us, for the town of Taylor, BC, and for everyone who watches it. Plus, it’s great to have access to all the wonderfully healthy and delicious recipes Chef Jonathan Chovancek has been sharing with the community.
Glamorous Vegan Nail Polish!
Sparitual Vegan Nail Polish
With carcinogenic ingredients and animal testing in most nail polish brands, it’s a wonder we’ve accepted them for so long in the name of beauty. In fact, one of the most toxic things you can put on yourself is conventional nail polish. But most nail polish found in the health food store gives less than desirable results. Did you know that 100% vegan, formaldehyde, toluene and DBP free, salon quality nail polish exists? It does!
Barley Salad with Garlic and Parsley
Barley is so hot right now, or so we’ve heard from our friend, celebrity Chef Jonathan, and it deserves it! The texture of barley is so satisfying, and mixed with crispy radishes, juicy tomatoes and LOTS of garlic and parsley, it really stands up as a filling and hearty main dish. In fact, this salad is so packed full of flavour (cooking the barley in stock really works well), it didn’t need more than a teaspoon of flax oil. Healthy, affordable and delicious-the trifecta of good eating!
Ingredients:
1 cup barley, rinsed
4 cups water
1 mushroom boullion cube
2 roma tomatoes, chopped
4 cloves garlic, minced
1 teaspoon cayenne
1/2 teaspoon salt
2 teaspoons apple cider vinegar
1 teaspoon flax oil
1/3 cup pumpkin seeds
1/2 cup parsley, chopped
1/2 zucchini, finely diced
6 radishes, finely diced
1 avocado, diced
1/4 cup chives, chopped
lots of fresh cracked pepper
Rock salt and more chopped chives for garnish
Method:
Bring 4 cups of water to boil. Add boullion cube and rinsed barley. Reduce heat to med-low, cover and simmer for about 35-40 minutes.
In the mean time, in a large mixing bowl, add zucchini, tomatoes, garlic, radishes, flax oil, apple cider vinegar, cayenne, salt & pepper and let that marinate till the barley is done. When the barley is fully cooked, rinse it with cool water for a minute and add to bowl. Add pumpkin seeds, chives, parsley and avocado. Dish out and top with more fresh chives and rock salt. Makes 3-4 servings.
C’est ça!
~The Vegan Project
Evergreen Dream Smoothie
Ingredients:
1 pear, chopped
1 banana
1/2 cup frozen blueberries
2 pieces of kale, chopped
1 package of Amazing Grass Green SuperFood
1 cup water
1 teaspoon maple syrup
juice of 1 lemon
1 inch of ginger, peeled and minced
~The Vegan Project
Vancouver Vegan Restaurant Review: Paul Stirfry
Why, yes.. we are!
After a little birdie told us this new Paul Stirfry restaurant could cater to our dietary needs, and also hearing several good things about the place, we had to give it a try.
Vancouver’s Paul Stirfry Chopstick House (550 Nelson) offers South East Asian Street Food, served up in a stylish yet casual cafeteria-like setting with a couple TVs thrown in for people who simply can’t miss a hockey game, even for sustenance sake. Despite its yuppie real estate development branding (“…Paul is not unlike other famous namesakes. He’s cool, social, stylish and fun.”), and its odd name (reminds me of one of my faves – Steve Nail on Burrard Street), you can tell they’ve spent a great deal of money on design and marketing. But we all know that this doesn’t mean anything if the food can’t live up to the hype. And at Paul Stirfry, it certainly does!
Offering a user-friendly menu, Paul Stirfry serves a small selection of appetizers, one soup, a ‘Yaletowner Salad’, a selection of signature mains (heavy on the meat), sides and best of all – build-your-own stirfries. To our delight, every stirfry on the menu is vegan (carnies can add meat if they like), and you can choose your own starch (rice noodles, shanghai noodles, jasmine rice, brown rice, and even quinoa!) Each stirfry is $8.25 before protein, and fills a bowl generously. Another great thing about Paul – he’s licensed!
Here’s what we ordered:
The Read Head
ginger garlic & sambal soy, bok choy, spun carrots, crisp snow peas & fresh herbs (added tofu and chose rice noodles)
Singapore Street
coconut green curry, bok choy, broccoli, peppers, thinly sliced bamboo shoots & fresh herbs (with rice noodles)
The Red Head came with a spicy warning, and they weren’t lying! I like it spicy and this one was even hot for me. The fresh greens on top were a nice, cooling touch, and I always appreciate when the broccoli is cut to a manageable size, so I’m not left gnawing on a giant broccoli nub while sauce drips down my chin. Not ladylike.
The Singapore Street was delicious, but could have used a bit more curry flavour, or just more sauce. Although, they do offer a selection of your favourite Asian condiments to augment any missing flavours. Bridget noted that rice would have been a better starch choice for this dish.
The service at Paul Stirfry was very attentive. We ordered at the counter and were given a number, which usually indicates a hands-off service approach, but even after we received our food, they came by to see if we were enjoying our meals.
While devouring our stirfries, we noticed the restaurant seemed to be quite busy with take-out orders. Since our meals were generous, we opted to take half to go and enjoy later at home. They promptly wrapped up our leftovers in boxes, complete with Paul Stirfry stickers, more chopsticks and napkins – all inside a branded Paul Stirfry reusable lime green bag. They have clearly spared no expense on the marketing collateral here!
Overall, we were impressed with our meals. I, for one, would like to return to try the Yaletowner Salad – a hearty Asian vegetable medley with romaine lettuce, Japanese mustard and sesame dressing. Maybe I’ll even get a nice glass of wine with it, too.
Thanks Paul!
~The Vegan Project
Sweet Almond Oil: a cruelty-free, multi-use moisturizer
If you’re like me, you’ve probably tried dozens and dozens of body moisturizers since you were a kid. How many times have you gone to the drug store overwhelmed, only to end up being sold a dream cream that just doesn’t measure up? The problem is, most mainstream moisturizers contain synthetic skin irritating fragrances, dyes and preservatives. They are either too fragrant, too dry or too greasy. Better brands with impressive ingredients and youthful promises tend to be expensive and not last long before you are back buying more. What can you do? I have the most simple, economical solution that’s also cruelty-free and 100% pure. It contains only one plant based ingredient and if it’s good enough to eat, it’s good enough to wear!
Sweet Almond Oil was used in ancient times and blended with herbs to create exotic ointments. The almond is native to the Mediterranean and Middle East and Egyptians used it with essential oils.
It makes an excellent emollient to hydrate and keep the skin moisturized all day. It won’t clog pores and it promotes healthy, silky smooth skin. It leaves no sticky or heavy residue behind, and a little goes a long way.
How to Use Sweet Almond Oil
There are infinite uses for this versatile oil, from perfumed ointments to all over hair and skin moisturizing.
>Mix sweet almond oil with a dash of water for a light application on the face and body or as a nourishing scalp massage.
>Use it as a base to blend with essential oils so they’re not too strong on the skin.
>Create your own light musky aphrodisiac scent by blending sweet almond oil with real natural amber resin (can be found at Amethyst Creations on west 4th in Kitsilano).
>Use as a massage oil with aroma therapy.
Where to Buy Sweet Almond Oil
Prices vary depending where you buy, but you can find Sweet Almond Oil for $12 at Body Energy vitamin store on Davie Street in Vancouver, or for $16 at Whole Foods. The cost increases if you buy organic. You can purchase sweet almond oil at most natural food stores and vitamin shops.
*Courtesy of Contributor Morgan Embury
~The Vegan Project
Sweet Almond Oil: A cruelty-free, multi-use moisturizer
If you’re like me, you’ve probably tried dozens and dozens of body moisturizers since you were a kid. How many times have you gone to the drug store overwhelmed, only to end up being sold a dream cream that just doesn’t measure up? The problem is, most mainstream moisturizers contain synthetic skin irritating fragrances, dyes and preservatives. They are either too fragrant, too dry or too greasy. Better brands with impressive ingredients and youthful promises tend to be expensive and not last long before you are back buying more. What can you do? I have the most simple, economical solution that’s also cruelty-free and 100% pure. It contains only one plant based ingredient and if it’s good enough to eat, it’s good enough to wear!
Sweet Almond Oil was used in ancient times and blended with herbs to create exotic ointments. The almond is native to the Mediterranean and Middle East and Egyptians used it with essential oils.
It makes an excellent emollient to hydrate and keep the skin moisturized all day. It won’t clog pores and it promotes healthy, silky smooth skin. It leaves no sticky or heavy residue behind, and a little goes a long way.
How to Use Sweet Almond Oil
There are infinite uses for this versatile oil, from perfumed ointments to all over hair and skin moisturizing.
>Mix sweet almond oil with a dash of water for a light application on the face and body or as a nourishing scalp massage.
>Use it as a base to blend with essential oils so they’re not too strong on the skin.
>Create your own light musky aphrodisiac scent by blending sweet almond oil with real natural amber resin (can be found at Amethyst Creations on west 4th in Kitsilano).
>Use as a massage oil with aroma therapy.
Where to Buy Sweet Almond Oil
Prices vary depending where you buy, but you can find Sweet Almond Oil for $12 at Body Energy vitamin store on Davie Street in Vancouver, or for $16 at Whole Foods. The cost increases if you buy organic. You can purchase sweet almond oil at most natural food stores and vitamin shops.
*Courtesy of Contributor Morgan Embury
~The Vegan Project
The Vegan Project Nominated in the 2011 Best Health Blog Awards!
We’re blushing! The Vegan Project has been selected as a finalist in the 2011 Best Health Blog Awards!
A Very Potent Love Potion: Raw Mayan Chocolate Drink
Raw organic cacao contains high amounts of antioxidants, and the alkaloid theobromine, that positively effect your brain chemistry, and make you feel good. Theobromine originates from the Greek prefix, ‘Theo’ referring to the ‘study of God’, and ‘Bromine’ originating from the Greek word ‘brosi’, meaning ‘food’. So theobromine, literally translates to ‘Food of the Gods’. It is no wonder the Mayans would use chocolate as a means to enlightenment. Read more about cacao in its raw natural state here.
Tomato and Sweet Pepper Bisque and Grilled Daiya Sandwich
I’ve been going through a lot of changes over the past couple of weeks and am finding these last few months of winter exhausting. While I was working over at Jessica’s place this morning, I felt myself in dire need of some comfort – a warm hug from mom at just the right moment. Unfortunately, my mom didn’t happen to be standing outside the door with open arms (but wouldn’t that have been cosmic if she had?) so I jumped in the kitchen and started to prepare the next best thing: tomato soup and a grilled cheese sandwich.
Desert Essence Organics: Vegan Cleanser Review
Vegan Organic Skincare that really works!
Desert Organics Pomegranate Facial Cleansing Gel
100% vegan and organic. No animal testing, phosphates, phthalates, parabens, petroleum based ingredients, EDTA, glycol, artificial color or fragrances.
New Beauty Contributor: Morgan Embury
Morgan Embury, the self proclaimed product whore (or hoarder?) has tried it all! Well… almost. Her interest in nutrition and beauty began at age 13 while she watched her mother use whole foods in beauty rituals and practice professional makeup artistry. At age 17, Morgan was well acquainted with various uses of essential oils and on her way to discovering natural beauty brands that featured them. Makeup artistry and modeling only fueled her interest in finding beauty products that really worked.
Living in Japan and exploring Korea exposed her to a dynamic beauty industry with both ancient and modern twists, giving her a whole new appreciation for natural beauty products. Upon returning to Canada, she relished in the ability to explore products with labels in her own language, and investigate their promises.
Always striving for the best of the best, as the Vegan Project’s beauty contributor, Morgan will deliver the facts on quality and value with an emphasis on economical, natural, and cruelty-free beauty.
~The Vegan Project
Israeli Couscous Salad
This salad is light and fresh, and I love the size of israeli couscous, or Ptitim. The toasted almonds give this dish a smokey crunch, while the turkish apricots round out the fresh lemon flavour with their sweetness. Super easy to make and feel free to substitute the parsley with different herbs such as mint, basil or tarragon. If you don’t have green onions, sub 1/4 cup of chopped red onion or shallots. Get creative!
Ingredients:
1 cup israeli couscous
1/2 cup toasted sliced almonds
1 roma tomato, chopped
2 green onions, chopped
zest and juice of 1 lemon
1/2 cup parsley, choppped
1/4-1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon extra virgin olive oil
2-4 dried turkish apricots, chopped for garnish
Method:
Place the israeli couscous in a medium saucepan and cover with water. Bring to a boil, reduce heat slightly and cook about 8-10 minutes or until tender (like pasta). Drain and rinse under cool water.
While the couscous is cooking, toast the almond slices in a dry skillet over medium-high heat till golden around the edges-watch carefully! Remove from heat and set aside.
In a large bowl mix together tomato, green onion, lemon juice and zest, salt. pepper, olive oil and cumin. Add drained and rinsed couscous and stir gently. Add chopped parsley and toasted almonds and stir to combine. Distribute into two bowls and top with chopped turkish apricots. YUM!
~The Vegan Project
Blueberry Apple-Cinnamon Oatmeal
Truly the breakfast of champions! This hearty and delicious meal will give you slow releasing energy all day long. The blueberries are bursting with antioxidants (which fight off signs of aging!) and the walnuts and flax provide nearly a days worth of Omega-3s. The high fiber content helps get things moving, and the maple syrup gives you the warm, comfort feeling of home-cookin’ in all its wholesome goodness.
100% Pure Blueberries!
Knowing that blueberries are one of my very favourite things in life, a student at my yoga studio recently brought me a gift of this organic blueberry powder.
North of 49 Naturals is a local company based out of North Vancouver. They took whole organic B.C blueberries and dried them at their peak of freshness. The result is a yummy, dark purple powder packed with antioxidants, fibre, vitamins and various nutrients. And, their ingredients clearly read ‘Organic blueberries. No junk whatsoever’. Well done!
I’ve added these ground up little guys to smoothies, granola, and recently my Blueberry Apple-Cinnamon Oatmeal. They add 6 grams of fiber per 4 teaspoons, and are also packed with vitamin C.
So, as I long for the fresh blueberries of Summer, I will use this great product to supplement all the benefits. AND bonus: they don’t get stuck in your teeth! (sorry blueberries)
~The Vegan Project
Whole Food Challenge 2011 Wrap Up
Above: Rosemary Butternut Squash Risotto made with quinoa
Two weeks ago, seven Vancouverites participated in a Whole Food Challenge, with shopping lists, recipes, and meal plans provided by Julie Beyer, at For the Love of Food. At the end of the week, Julie asked for some feedback and we gave it to her…We loved it!
What is one thing that you learned from the Challenge that would be most useful for others considering this lifestyle?
“It’s EASY! It doesn’t take much to get your mind off all the other foods that you have been eating. Just make something good, and once you’re hungry, eat it! Huh. Who knew?” ~ Ted Ratcliff
“I learned that eating whole, plant-based foods makes you feel amazing!” ~ Jessica G
“I learned how great I can feel without toxins in my body like sugar, caffeine and processed food. It is a noticeable difference. Also how easy it is to dedicate an afternoon to preparing spreads and sauces for the week, even though at first having a bunch of new recipes to make may seem daunting.” ~ Bridget Burns
“One thing I learned from the challenge that would be most useful for others considering this lifestyle, is that if you plan ahead and invest a little time on a quiet Sunday evening, you can eat nutritious, yummy food and save money because you won’t be buying food on the go”.~ Jenny Duffy
I think it’s important to remember that it’s hardest in the beginning, and to not give up based on the first week. Once the habits are situated, it becomes so much easier, and when your body starts to feel better, you see that it was worth all the work and discipline. The first few days were hard to eat just whole foods, but after that, it got easier every day.I would also tell people to never underestimate having things ready in the fridge to eat. Even just veggies and a nice dip can go a long way when you’re tempted to munch out! ~ Jen Hanover
One of the main things I learned from the challenge was the importance of planning a grocery list with a possible food theme for the week. As well, purchasing all food items at the beginning of the week was very helpful, as I had all the food in my fridge I had to eat..!Basically, giving myself a ‘food direction’ for the week to follow..and actually be excited about it..planning can be empowering ~ Suzanah Lazzaro
Did the challenge help you overcome any obstacles you typically face in integrating whole plant-based everyday?
The food challenge helped me overcome my dis-organization/lack of planning…it forced my to plan and this planning made made my food week go very smoothly! ~ Suzanah Lazzaro
Usually I have a problem eating enough salad, because I get into a dressing rut. I get tired of the oil and vinegar, so I don’t eat as much salad as I’d like. The challenge had a nice recipe for dressing however, so it was really easy for me to eat lots of salad.~ Jenny Duffy
Again, your recommendations to make dips and sauces at the beginning was helpful. One of my obstacles is that I get bored, but the recipes you provided really helped me to mix it up. Accountability is another challenge, and that was met by having your support, as well as the other participants. It felt like I was a part of something bigger, and that helped me stay on track. ~ Jen Hanover
Yes, it changed my perspective on store-bought foods, whether they are from the grocery store, or from 7-11… I am more aware of what I put into my body and why. I started with easy snacks that could be eaten on the fly once I got hungry. I was never hungry on this ‘diet’ and felt great the ‘whole’ time.~ Ted Ratcliff
Making the spreads ahead of time made eating whole foods easier throughout the week. ~ Jessica G
Did you discover new flavour pairings that you love?
The flavor pairings I loved most were the in the Tuscan White Bean dip. I probably would have used basil or oregano, so the rosemary was a nice change! ~ Jenny Duffy
My favorite taste combinations were olive oil and rosemary and basil with sunflower seeds, ( the pesto**). Actually, I really loved the flavors in all of the bases. ~ Suzanah Lazzaro
“I love the combination of flavours in the raw pizza!” ~ Jessica G
My favourite flavour pairing was the Butternut Squash Risotto paired with Rosemary. This dish was excellent! “I had a wonderful time with For the Love of Food’s Whole Food Challenge 2011. The recipes were all so delicious and worth the preparation. Being already vegan, the lack of dairy wasn’t a problem for me, but I did feel a noticeable difference in my body, being absent of toxins such as sugar, caffeine and processed food. ~ Bridget Burns
Thank you to all the participants for testing my new E-Book, ‘Healthy Italian with Your Everyday Pantry Ingredients’. This is a one week menu plan designed to help you integrate whole plant-based into your everyday in a way that is delicious, convenient and affordable. Coming Soon!
For inquiries feel free to e-mail me at julie@loveoffood.ca
~The Vegan Project
Creamy Leek + Shiitake Soup
This is a subtle blended soup that serves well as an appy or an accompaniment to a stronger dish. It also makes a hearty lunch with a freshly toasted baguette for dipping. It’s packed with nutrients, and tastes really good with a yummy Gomasio topping.
Oprah goes vegan for a week!
Yesterday Oprah announced that she and 378 Harpo staffers went vegan for one week. She had many guests on including Kathy Freston and Michael Preston, talking about the vegan diet, lifestyle and animal rights. The show also aired Inside a Slaughterhouse, a documentary hosted by National Geographic correspondent Lisa Ling, to shed light on the meat industry in America. You can watch it here.
We here at The Vegan Project are overjoyed by this news! If anyone can make a difference and spread the vegan word to masses, it’s Oprah Winfrey. Here’s hoping it sticks and is not passed off as another fad diet.
~The Vegan Project
Vancouver Meatless Meetup at The Helm
We recently found out that our pal Katie Kitson, founder of Juicy Juice Bar, is co-hosting a Meatless Meetup at The Helm restaurant in Vancouver on February 23rd at 7pm!
Katie says…
“This is a new restaurant in Vancouver that I have visited a few times now: I love it. The food is fresh and made with love. I asked the Chef to make us a special menu, to be served family style. We each get a plate then the food comes on platters to share. The idea is a fancy meal at a fancy restaurant, with the goal of leaving with a full stomach.”
Sounds good to us!
The Helm is located at 1180 Howe Street, in downtown Vancouver. Check out the menu and purchase tickets here.
~The Vegan Project
Super-Powered Sesame Kale Salad
Just over a week ago, Jen competed in the Western Canadian Hatha Yoga Asana Championships in Vancouver. This is the super-powered kale salad recipe she ate the night before that led to her placing third! She wanted (and needed) something raw and alkalizing that would give her energy, while also being comforting and delicious:
Vegan Shanghai Dumplings
These vegan Shanghai dumplings feature a tender, hand-made dim sum wrapper cradling a rich and savoury filling. This recipe makes enough for a four-person Chinese New Year celebration. These dumplings require a lot of time and love, so they are the perfect make-ahead dish. Just freeze them and steam them when you are ready to eat!
Quick n’ Easy Pesto Avocado Rice Bowl
Most of you know, if there’s one thing we love here at The Vegan Project, it’s ‘quick and easy’. But if there’s another thing we love (and there are lots of things we loooove) it’s wasting as little as possible. That’s precisely why we try to construct as many yummy dishes as possible using what we already have…oh, and we are also kind of cheap, so there’s that too.
This recipe was so simple I almost hesitated to post it. But that is part of our mission: to make delicious vegan food easy and accessible. So, using stuff that was already sitting in my fridge, I created the following rice bowl. Despite how easy it was, it’s turned out to be a VERY satisfying dinner!
Ingredients: (for 1 quick meal)
1 cup of cooked organic brown rice
1/4 cup of homemade pesto (I used this soaked almond version)
1 tbsp pumpkin seeds
About 1/6 of a pkg of SoyaNovu Smoked Tofu chopped into cubes
1/4 semi-ripe organic avocado
A handful of garlic sprouts
A dash of sea salt and fresh ground pepper
Method:
Mix rice, pesto, tofu and pumpkin seeds together until they’re creamy and blended well. Then add the sprouts, but make sure you pull them apart and disperse evenly so they don’t get all bunched together. Top with avocado and s & p, and enjoy!
This dish gets points for its vegan protein and fibre content, as well as its high alkalinity… and impressive yum factor!
Love,
~The Vegan Project
Soaked Almond Pesto
To help you stay on track and interested with your healthy/yummy veganism, keep lots of tasty options pre-made in your refrigerator. I try to keep cooked quinoa and brown rice on hand, as well as a homemade salad dressing and a couple sauces and dips.
Vegan on a Budget
So you want to eat a vegan diet, but you don’t want your grocery bills to cost an arm and a leg. What’s a vegan to do? I’ve got some sure fire tips to help you keep your budget as trim as your tiny vegan waist.
1. Go easy on the processed foods. Processed foods cost more. Period. So strategically plan your purchases of meat replacements (Ie. Fake meat), soy/nut milk, vegan cheese, vegan butter etc.
Instead, get your protein from bulk beans, lentils, texturized vegetable protein or protein rich grains like kamut or quinoa.
2. Pay attention to the cost per gram. Most stores will display the cost per unit of measurement in the bottom portion of the price tag. Usually it’s the cost per 100 grams, but sometimes it’s per lb., per bottle, per Kg etc. Use this price to compare between products and find the cheapest product.
3. Find an ugly, local, independent store. Most of the tiny, independent produce stores boast fresher goods at prices far lower than Whole Foods, Choices, Safeway and even Superstore. In my neck of the woods they tend to be asian or Italian owned and sometimes they only take cash. But the produce is top notch and most have an organic section.
You can also find cheaper Italian deli items (pasta, artichokes, olive oil, artisan bread, sundried tomatoes, canned beans, spices) at independent delis.
Remember, the uglier the store, the cheaper the food, because they aren’t jacking up the prices to pay for the giant neon storefront, elaborate product displays etc. Also, smaller stores tend to specialize in just one thing (Ie. produce, deli, bread) and go through a higher volume of goods, so they get volume discounts from their suppliers.
4. Put in some legwork! You can either put in some time and effort to source where you are going to buy your different grocery items from or you can be lazy, shop at one store and pay more money.
As I reside out in the suburbs, I’ve found that this best represents my thrifty shopping behaviour:
|
Store |
Items |
Frequency |
|
Superstore |
Soy/nut milk, produce, bread, bulk items, canned legumes, Yves tofu products, tofu, agave, organic maple syrup, olive oil |
Weekly |
|
Independent local produce store |
Produce |
Whenever Superstore’s produce looks sickly or unfresh
|
|
Independent local Italian deli |
Artisan bread, sundried tomatoes, artichokes, olives, olive oil, spices |
Once a month or whenever I’m low on pantry items |
|
|
|
|
|
Whole Foods/Choices |
Daiya Vegan Cheese, Earth Balance |
Once a month, very infrequently |
|
T and T Supermarket |
Miso paste, tofu, produce |
Once a month, very infrequently |
Courtesy of Contributor Jenny Duffy
~The Vegan Project
A Dummy’s Guide to Vegan Replacements
So you are curious about becoming a vegan, but you have no idea where to begin. Here is a very simple starter’s guide to some of the most common vegan substitutes for pantry staples.
Item: Butter/Some Margarines
Why it’s not vegan: Butter contains dairy and some margarines contain milk fat/modified milk ingredients.
Vegan Substitute: Earth Balance Vegan Butter, olive oil, grape seed oil, canola oil, coconut oil.
Item: Milk
Why it’s not vegan: Contains dairy
Vegan Substitute: Almond milk, rice milk, hemp milk, soy milk
Item: White Sugar
Why it’s not vegan: Charred animal bones are used in the refining process
Vegan Substitute: Evaporated cane sugar, coconut sugar.
Item: Honey
Why it’s not vegan: Produced by bees
Vegan Substitute: Agave nectar, brown rice syrup, organic maple syrup.
Item: Cheese
Why it’s not vegan: Contains dairy
Vegan Substitute: Daiya vegan cheese, Bute Island Farms Gourmet Cheese, vegan parmesan cheese, cashew ricotta
Item: Scrambled eggs/Eggs for baking
Why they’re not vegan: They are unfertilized chicken ovum.
Vegan Substitute: Scrambled soft tofu with nutritional yeast and turmeric. Baking: Applesauce, banana, flax meal/water combo, Ener-G Egg Replacer, silken tofu.
Item: Gelatin (found in some gummy candies, marshmallows, gelatin dessert and some low fat yoghurt)
Why it’s not vegan: It is derived from the collagen inside animals’ skin and bones.
Vegan Substitute: Agar flakes or powder
Item: Chicken, Beef, Pork, Fish, Shellfish
Why they’re not vegan: They are animal flesh
Vegan Substitute: Tofu, Yves Tofu products,quinoa, kamut, Gardein Vegan Products.
Item: Some Alcohol
Why it’s not vegan: Isinglass (made from fish bladder), egg white, and fish products are used in the filtering or clarifying process.
Vegan Substitute: For a list of vegan alcohol, visit Barnivore.
This list should be enough to send you into a purchasing frenzy. But remember, don’t overwhelm yourself. If you are feeling like you want to throw yourself off a bridge, go back and re-read “A Beginner’s Guide for Transitioning into Veganism”.
For tips on how to keep your grocery bill down, stay tuned for my next article “Vegan on a Budget”.
Courtesy of Contributor Jenny Duffy
A Beginner’s Guide for Transitioning into Veganism
So, you want to become vegan but you don’t want to spend a ton of money or completely turn your life upside down? Here are a few tips to help you along the way:
Consider going lacto-ovo-pescaterian to start. What the heck does that mean? It means consider being a vegetarian first. Keep eggs, dairy and seafood in your diet, but cut out all other meat. Then when you feel ready, try dropping them one by one and replacing them with an alternate protein source.
Replace staple items with vegan substitutes as you consume them. It can be very expensive to replace all your staples (butter, sugar, milk, cheese, cooking oils, meat etc.) in one trip. Instead, replace them as you run out. Your wallet will thank you.
Integrate vegan items into your diet one by one. Finding a brand of soy milk or vegan cheese that you really like can be a trial and error process. So take your time, or else you are likely to spend a lot of money, get frustrated with the results, and give up all together.
The transition into veganism won’t be a permanent lifestyle change if you turn it into a negative experience. If you completely change your diet overnight and spend a lot of money on products you don’t like, you are more apt to throw your hands up and go back to wolfing down hamburgers and chicken strips.
Avoid the all or nothing mindset. To quote Jonathan Safran Foer of “Eating Animals”, imagine living a life where you either lied or told the truth 100% of the time. It would be ridiculous! No one applies such an extreme point of view to other moral spheres, so why do it with your diet? If you make just a few positive food choices a week, you have done something worthwhile. You do not have to be a hardcore vegan to make a difference and to reap the results!
Join a community! If you are reading this, you are already on the right path because you’ve joined the Vegan Project community. Getting in touch with other vegans is a great way to gain support (especially important if your friends/family aren’t vegan), learn insider tips and tricks, and to generally stay motivated. Remember, you are not alone! If you are facing a vegan challenge, chances are someone else has already gone through it and you can learn from their experiences!
.…..For a list of some common vegan replacements that are available in the greater Vancouver region, stay tuned for “A Dummies Guide to Vegan Replacements”.
Courtesy of Contributor Jenny Duffy
~The Vegan Project
The First Ever Vegan Social Bites Dinner Excursion!
We’ve been alluding to this a bit on our Twitter account, so perhaps you’re wondering what all of this Social Bites business is about.
Vegan Benedict
Once in awhile I sleep over at Jessica’s house and we watch ’80 sitcoms and gritty episodes of Intervention, play with her dog Derick and do lots of yoga. I like to thank her for being such a great host with an elaborate weekday breakfast. This Vegan Benny was one of those delights that we just had to document! Now keep in mind it was one of those sauces that you ‘add a little bit of this, and a little bit of that”. I did my very best to keep track of all ingredients, but of course add bits and pieces at your discretion to suit your fancy.
Free Lion Design
While finding vegan food options can be a challenge, finding vegan fashions and accessories can be an even more daunting task. I recently met up with Sherazad Jamal (which translates to Free Lion in Persian), artist and founder of Free Lion Design, who hand makes repurposed vegan bags out of vinyl and other recycled materials.
Tomato, Corn and Black Bean Soup
This soup is REALLY easy to make and so flavourful! Try and use organic canned goods whenever possible. It’s high in fibre, low in fat, a complete protein and yields a ton. A great soup to make on a Sunday night and eat all week long.
Village on a Diet’s Chef Jonathan Chovancek is Helping Canadians get Creative (and healthy) in the Kitchen
*photo: Walter LeDaCa
The new CBC reality show Village on a Diet, part of the Live Right Now initiative, focuses on the residents of Taylor, BC, one of the unhealthiest towns in the country, as they struggle to get healthy and collectively lose one ton of weight over a three month period.
Whole Food Challenge 2011 – More Updates
We are so proud of the effort everyone is putting into this Whole Food Challenge. The group is feeling light and refreshed!
Suzanah:
Suzanah is an experienced foodie having worked in raw food restaurants and at Ayurveda clinic in Vancouver. But her challenge she told me is planning planning planning. So the menu plan gave her a good guide and like Ian she has been putting a spin on her own recipes (totally allowed BTW). ~ Julie
Robert (Suzanah’s partner and ownder of Dojan Studios in Vancouver) described dinner as: “surprisingly refreshing!” “It tasted healthy!” and lastly..”boy, you sure know how to cook raw food!”..hee, hee..would have gone well with a nice, dry chianti!
It was a good day in Vegan Challenge Land!
Read the full article on For the Love of Food
Jessica:
A big thank you to Jessica who decided to stick with the challenge, eventhough she was a bit intimated by the challenge. Most people would feel overwhelmed of the thought of making everything your self for one whole week incluing your mylk and “buttah” But, as she is experiencing once you get the hang of it, it’s not so bad 
~ Julie
When I first looked at the instructions, menu plans and shopping lists I admit I was a little intimidated. First, I was not looking forward to having to buy all the groceries. Second, I was worried I wouldn’t have enough time to make all the dips, spreads, soak the nuts and make all the unfamiliar recipes. After my initial reactions, I decided I would commit to doing the challenge, and if I was going to do it, I was going to do it right.
I went out, bought all the groceries, minus a few breakfast things since they were optional, and hunkered down on Sunday night to start making all the spreads, dips, and dressings, while taste testing them along the way. They were all delicious! I started getting excited about all the recipes I’d be using them in throughout the week.
Monday night Jen and Bridget came over and I made the ‘Red Lentildelicious Soup’, which was AMAZING! We all loved it. I’ll definitely make it again.
Everything has been really flavourful and I’ve been feeling light, healthy and energetic over these first two days. I no longer feel intimidated or that I won’t have enough time, especially since I prepared a lot of the base ingredients ahead of time.
Read the full article on For the Love of Food
~The Vegan Project
Whole Food Challenge 2011 – Updates
So the group of seven has been following Julie’s meal plan for three days now, and it seems everyone is adjusting nicely. There has been some trepidation around the work involved to get everything prepared, but no question that everything is very delicious.
Here are some highlights so far…
Ian’s First Day…
“After soaking my sunflower seeds overnight in 2 cups of apple cider vinegar, I woke excited to try my first recipe: Chocolate Sun Mylk. I had wondered about what the taste would be like combining now very sour soaked seeds with carob, dates and stevia. Then I had my answer. Julie had meant to soak them in water, adding only a couple tablespoons full of the sour stuff…”
“For lunch, I ate some millet rice manna bread and my first successful challenge recipe: Lemon thyme, sun-dried tomato spread. mmm…So, I wrap up my first day without a single cooked meal. I am feeling stuffed actually. Tomorrow we’ll revisit the sunflower mylk thingy and try my hand at wheatberry porridge. “”As one of the pioneers for the challenge, he has been been given one of many opportunities to show me where my instructions are unclear which resulted in soaking a whole batch of sunflower seeds in apple cider vinegar. Yikes! (Unfortunately it did not result in a delicious new recipe creation) My apologies Ian. BTW – if you can, pre-soak all your nuts, seeds, grains and legumes with 1 tsp of apple cider vinegar AND water to decrease the amount of phytic acid and enzyme inhibitors.” ~ Julie
Read the full article on For the Love of Food
Bridget’s first day…
“For lunch we had the tomato kreme soup, which was divine, with a wrap loaded with dips and veggies. I went over to Jessica’s house for dinner to prep for BTV the next morning, and she made Jen and I, Julie’s Lentildelicious soup-so yummy!”
“I am really enjoying all of this so far. I do miss my coffee, but am looking forward to kicking the habit so I can ENJOY it once in awhile instead of NEED it to start my day. It took a bit of work in the beginning to make all the dips, spreads, soaking etc., but now I have a fridge packed with homemade goodness! ”
Bridget, is learning Secret #4 for the Quick of Everyday Healthy of making food once and using 2 + times like the Zughetti example above made with 2 versatile spreads of Lemon Thyme Sun Dried sauce and basil sun pesto for quick and delicious. ~ Julie
Read the full article at For the Love of Food
More to come!
~The Vegan Project
Lauren Mote’s Winter Squash Lasagne
Who is Lauren Mote?
Lauren Mote has been an intricate part of the food and beverage industry for over 10 years. Spanning her knowledge and enthusiasm between Toronto and Vancouver, she has devoted her expertise to Le Select Bistro, Lumiere, Goldfish Pacific Kitchen, Hawksworth Catering and Chow Restaurant.
Lauren is an accomplished writer, the founder/editor of Poivre Media Company, and recently added both Certified Sommelier and Niche-Beverage Consultant titles to her resume, while launching her newest company, Lauren Mote Productions.
Also an award-winning mixologist, Lauren is currently at the helm of The Refinery’s critically-acclaimed cocktail program. The Refinery is quickly becoming one of several Canadian establishments well-known for its contribution to contemporary cocktail culture innovation. What Lauren’s program is most known for are cocktail construction styles as well as homemade bitters, vermouths and alcoholic tinctures – totaling 23 as of today.
Lauren’s specialties move across edible borders – she is an avid vegetarian and cook, and has developed some super innovative and healthy recipes that embrace contemporary vegetarianism for her site www.laurenmote.com and others including The Vegan Project.
Lauren’s Winter Squash Lasagne Recipe
I may not be a raw-vegan anymore, but it’s important to note that my life is 70% vegan. I still create innovative dishes all the time. What I noticed from my time spent during specific diets like raw and vegan was that I was anxious to create, and while not having access to particular ingredients, it made the quality level and my imagination level high.
This recipe was created a couple of days ago, and celebrates the flavours of winter comfort foods and flavours. It is most certainly rich and delicious.
Bechamel Sauce:
1L Unsweetened Almond Milk
4 tbsp Spelt Flour
4 tbsp Extra Virgin Olive Oil
3 sprigs Fresh Thyme
4 cloves Garlic, minced
Salt
1.5 cups seed/nut topping**(recipe below)
Method: On Medium heat, cook olive oil, minced garlic and spelt flour together – this is the base for a roux. Add the almond milk and thyme sprigs, and whisk ingredients together. Cook gently over medium heat for about 25 minutes – gradually as the water in the almond milk evaporates, the roux will work to thicken the sauce. Salt should only be added towards the end of cooking, and just enough to balance the sauce. Reserve 1 cup of sauce for the squash puree.
**Only once you’re ready to build the lasagne should you add the seed/nut topping to the sauce and stir to really thicken – this gives the illusion of a super rich cheese sauce. Amazing. Feel free to blitz this mixture after removing the thyme sprigs to give a smoother consistency, I did.
Squash:
1 medium Winter Squash
1 medium Leek
2 tbsp Extra Virgin Olive Oil
Salt & Pepper
1 cup Almond Bechamel Sauce**
Fresh Sage
Method: Peel and chop squash and large pieces of leek. Add both with some olive oil, salt and pepper to a roasting pan, and throw in a 400F oven for 30 minutes. After roasting, reserve the leek pieces for another use. The squash should be fork soft at this point. **Add squash to a saucepan on low heat with 1 cup of almond bechamel sauce, and puree with a hand-blitzer. Stir in chopped sage.
Vegetables:
1 LB Kale
1 LB Spinach
1 clove Garlic
Salt & Pepper to taste
1 tsp Dry red chillies
1 tsp Extra Virgin Olive Oil
Blanch vegetables in salted water, sautee with garlic, salt, pepper, and chillies.
Noodles:
1 box Organic Brown Rice Lasagne Noodles
Method: Follow cooking instructions.
Seed/Nut Topping:
200g Raw Pumpkin Seeds
200g Raw Sunflower Seeds
200g Raw Almonds
200g Raw Walnuts
200g Raw Cashews
Salt
Sage
Method: Natural oils will seep out of the ingredients with the introduction of heat in the food processor. Blitz all ingredients together until the desired crumb consistency is reached.
Build:
Using a medium 1-2″ deep pan, rub with a bit of olive oil.
Start with a layer of squash, then vegetables, then noodles. Repeat.
At the top, pour the almond milk bechamel over the lasagne, make sure to cover everything in the pan!
Top the lasagne with the seed/nut topping and throw uncovered into the oven for 25 minutes on 400F or until top is browny-gold.
When you take it out, it’s nuclear hot. Rest it for 10 minutes then consume!
Ukrainian Christmas!
Long live the extended Orthodox holiday season! For those of you who may not know, the Orthodox religion celebrates Christmas on January 6/7th instead of the 25th, following the gregorian calendar of yore. Quite a few members of our little group have some Ukrainian in them, among other things, thus, we all grew up a on pierogies and cabbage rolls, and look for any excuse to indulge on the dairy heavy cuisine of our ancestors. Our challenge this was to satisfy our friends with a vegan Ukrainian Christmas Feast that could hopefully be comparable to Baba’s. Those were big orthopedic shoes to fill but I think we did it!
Whole Food Challenge 2011-Ian Checks in
“Ian Wenig talks about his first day of the 2011 Whole Foods Challenge. While the Challenge is not raw, I have included many alkaline living food options, and Ian chose to plunge right in and ate raw for one whole day! As one of the pioneers for the challenge, he has been been given one of many opportunities to show me where my instructions are unclear which resulted in soaking a whole batch of sunflower seeds in apple cider vinegar. Yikes! (Unfortunately it did not result in a delicious new recipe creation) My apologies Ian. BTW – if you can, pre-soak all your nuts, seeds, grains and legumes with 1 tsp of apple cider vinegar AND water to decrease the amount of phytic acid and enzyme inhibitors.”
~ Julie Beyer
When Julie had asked me to take the Whole Food Challenge I jumped right in. I love Julie’s recipe’s and wanted to learn her secrets of youth and beauty I had also just been in Mexico where I had too quickly let go of a four month homeopathic liver cleanse. So, I was of prepared for the challenge. And definitely in need of re-alignment.
My first day started like this:
After soaking my sunflower seeds overnight in 2 cups of apple cider vinegar, I woke excited to try my first recipe: Chocolate Sun Mylk. I had wondered about what the taste would be like combining now very sour soaked seeds with carob, dates and stevia. Then I had my answer. Julie had meant to soak them in water, adding only a couple tablespoons full of the sour stuff.
The next step was to strain the mylk in one of those strainer bags. But I only had cheesecloth. I had used it before for making almond milk. It worked but it was a bit messy. This time, the sour seed milk clogged up the cloth immediately and because the cloth was cut too short, it collapsed into my mixing bowel and all the stuff that was supposed to get strained, oozed out into the bowel. Then I tasted it, and it was like uncooked sour dough bread. So I made the executive decision not to waste any more of the ingredients and to start over – tomorrow – stay tuned.
For lunch, I ate some millet rice manna bread and my first successful challenge recipe: Lemon thyme, sun-dried tomato spread. mmm. The semi-sweet cake like bread really absorbed the rich olive oil drenched tomato-y spread and I almost ate the week’s supply in one go. But I rated the recipe a 6.5, tasted a little too sweet for my savory palette.
For dinner, I warmed a couple of Ezekiel 4:9 sprouted whole grain tortillas and had a go at Julie’s pizza recipe. I used some more of my 6.5 sun dried tomato spread as the base and then improvised the rest. I hate pineapple on pizza (as called for in the recipe) – but I used some sliced green pepper, fresh thyme and cilantro, a handful of sprouted alfalfa (store bought), added some dried dulce for some salt and minerals and sprinkled some organic habanero hot sauce to give it some zest.
So, I wrap up my first day without a single cooked meal. I am feeling stuffed actually. Tomorrow we’ll revisit the sunflower mylk thingy and try my hand at wheatberry porridge.
Check out Ian’s Bio
The Vegan Project on Breakfast Television!
The Vegan Project was on Breakfast Television this morning! Bridget made one of her favourite creamy, vegan pastas: Spaghetti Squared in a Tomato Basil Cream Sauce, and chatted a bit about being vegan and why.
Watch it here!
A huge thank you to Dawn Chubai, Thor Diakow and Catherine Petersen, and everyone else at BTV. See you soon!
~The Vegan Project
Whole Food Challenge 2011-Meet the Contestants
Ted Radcliffe
Self-Employed Web Designer & Developer
Ted LOVES…His son who lives far away, (and misses him a lot!) Playing in a band as a bass player, and cruising the seawall with his vintage cruiser bikes on a sunny day.
(Pssst…Feel free to check out his band: Wonderful Diving Horses)
Ted is INSPIRED to make conscious foods choices to get healthier in 2011 and has never had a vegan meal plan and is eager to try it out.
Ted’s CHALLENGE? He says he is a pretty basic (boring?) eater, coffee in the AM, sandwich at noon, and maybe rice or pasta and veggies and something to accompany that for dinner. He has started to turn to mixing and matching spices to his every day foods, but has ended up with nightmare dishes and tends to eat the same old stuff when he’s eating at home.
Ted is looking for every day eating choices that are healthy and yet interesting so he doesn’t have to eat out in pubs and restaurants and get fat.
Jennifer Hanover
Owner of Bikram Yoga White Rock, co-founder TheVeganProject.ca
Jennifer LOVES…her best friends Bridget and Jessica, fiancé Kevin, pug Winston, yoga, writing and sharing fantastic vegan food with the world
Jennifer is INSPIRED…to eat whole clean foods to benefit her yoga practice, especially before she is goingt to compete, feel good and avoid allergic reactions she gets when she eats processed foods.
Jennifer’s CHALLENGE? To eat whole clean food more consistently.
Bridget Burn
Actor, Bartender, Co-Founder of TheVeganProject.ca, part-time Yogini & full time vegan.
Bridget LOVES…to cook! She often spends hours in the kitchen developing exciting and delicious recipes for her fabulous site. And her magical cats (she has 4!)
Bridget is INSPIRED… to eat healthier for the planet, animals and her health.
Bridget’s CHALLENGE? To kick the habit of her two guilty pleasures: coffee and store bought dairy replacements.
Ian Wenig
Ian works from his stress-free home office in the software industry
Ian LOVES… Life, Dance, Music, Clean Air, Food, Water, Creatures with more then 2 legs/arms including his cat Nilum; adventure & travel.
Ian is INSPIRED…to eat a whole food plant-based diet because…he just got off the plane from a two week eat and drink anything holiday in Mexico. And his liver and other organs are crying out for some good wholesome, energizing, alkaline-izing foods.
He also recently did a live blood analysis and he results were not impressive. He had thought of himself as a fairly healthy, no meat, semi-vegetarian. He did tend to enjoy wine and a few other slow killers including lots of cheese, sugars and a hefty cup of jabba in the morning.
Ian’s CHALLENGE? He doesn’t have a live in chef and he is” lazy” (his words not mine!), and tends to stick with what he knows best – bread, cheese, pasta, etc. Ian wants to kick the cheese and sugar habit and eat healthy consistently.
Suzanah Lazzaro
Ayurvedic/Thai Massage Therapist, Owner of Metta Touch Massage (She gives amazing massages BTW!)
Suzanaha LOVES…Massage, Yoga, Metta, Adventures, Healthy Living, Snowshoeing!
Suzanah is INSPIRED…to make conscious food choices “To feel good! To do good! For the planet, for myself and for my loved ones. Food is medicine and has a huge capacity to heal, uplift and energize. A fundamental way to nurture and nourish yourself and others is through the preparation and enjoyment of healthy, whole foods.”
Suzanah’s CHALLENGE…Timing & Organization! She is not always prepared.
Jenny Duffy
Full time dance teacher, part time accountant. (Check out info on her dance classes!)
Jenny LOVES… dancing, music, good food, sharing laughter with friends
Jenny is INSPIRED to make concious food choices because it’s the only logical choice: “It’s better for my body, for the earth, for the animals.”
Jenny’s CHALLENGE: The planning required. She needs to do a lot of pre-cooking and preparation of food so that she always has good nutritious food available when she’s on the go.
Jessica Grajczyk
Web copywriter at Webcopyplus, co-founder of TheVeganProject.ca
Jessica LOVES… writing, making crafts, her dog Derick, her best friends Jen, Bridget and Jenny, her family.
Jessica is INSPIRED to make conscious foods choices because….she enjoys life more, respects the environment more, and wants to move toward a healthier general population with less disease.
Jessica’s CHALLENGE: Making healthier and ethical food choices more affordable and avoiding unhealthy foods that tempt her (she love french fries!)
Follow their progress and cheer them on all week!
~The Vegan Project
The Whole Food Challenge 2011-The Intro
Hey Vancouver!!!
I am CHALLENGING you to be the change you want to see in the world and make it really really delicious for your health, the planet and communities around the world…and eat whole plant-based foods for one whole week!
102 Day Check In: Turning a Vegan 30
Today is my 30th birthday. It’s also my 102nd day as a vegan. What a glorious day!
You Don’t Need to Count Calories
Have you ever started eating a bag of potato chips or a box of cookies and not been able to stop eating? And still felt hungry afterward? Even though you were physically full, you still felt hungry.
Hot Miso Pho
This soup is full of cleansing and cold-fighting ingredients like garlic, ginger and cilantro. By keeping some of the garlic (nature’s antibiotic), and the ginger raw in the bottom of the bowl, you preserve their immunity boosting properties (and get more intense flavour, too!) By adding lots of fresh cilantro at the very end, you can ward off throat and lung infections, since cilantro helps remove metals from the body. The Thai chili will definitely get your nose running (in a good way), and the shiitake mushrooms (B6) and miso (B12) will keep your mood elevated through these dreary winter days. It’s delicious, affordable and quick…What a soup!
The Vegan Project on New Year’s Eve – The Video
Jenny Duffy, official Director/Producer of The Vegan Project, made a video of our New Year’s Eve celebrations on Salt Spring Island. Here we are in all our glory!
~The Vegan Project
Couscous Confetti Salad from The 21-Day Vegan Kickstart
The Vegan Project has finally surged into the future with all of us getting that magical little hand device, the iphone 4. And with it comes literally thousands of applications, some are time wasters, some are really useful, and some are vegan! One of our favourite finds in the app world has been the 21-Day Vegan Kickstart, which is free, and outlines seven days of breakfast, lunch, dinner and snacks complete with recipes, and even incorporating leftovers. For those without an iphone, you can view the entire meal plan here. Below is a recipe for Couscous Confetti Salad that is super flavourful while being super healthy-bonus!
The Vegan Project’s Top Ten of 2010!
1. Vegan Clauss – We convinced our meat-centric Brazilian friend Clauss to try vegan for a week! He liked it so much he extended it to a month. Then it was back to the bbq…
Caramelized Pear and “Cheese” Crostini with Balsamic Reduction
These Crostinis were such a big hit at our New Year’s Cocktail Party! The carnivores devoured them, moaning through chews at how delicious they were. They are from a favourite new cookbook, the Skinny Bitch Ultimate Everyday Cookbook, which so far is three for three for recipes to please a crowd. We also tried the Curried Chickpea Cakes (the consistency was questionable, but we did forget one crucial ingredient and are confident that made properly will be outstanding), and the Breakfast Frittata, which made January 1st brunch just that much better.
Vegan New Year’s Cocktail Party
This New Year’s Eve we all decided to travel the high seas over to Salt Spring Island for a couple of nights to ring in 2011 with mimosas, hot tubs, and good friends. The plan this evening is to get all dolled up and indulge on a decadent assortment of appetizers and cocktails, transcending into numerous rounds of shots and panties on our heads. Here’s a sneak preview of this evening’s menu:
Home Beauty Treatment – Lemon Juice Peel
Recently I’ve been feeling a bit zitty. Perhaps it’s the cold weather combined with hormonal imbalances… adult on-set acne anyone? I’m kidding, it’s not that bad, but nonetheless it irritates me and sometimes hurts! (I’m a picker).
After doing some net surfing I came across a DIY lemon juice peel. I gave it a try and was very surprised at how well it worked. My skin was bright, smooth and the unsightly pimples vanished from my face in a day or so.
Instructions:
Take an organic lemon, slice off the end and rub it all over your clean face. Rinse with cool water and moisturize, or leave on overnight for a really rejuvenated face. It can be a bit drying, so if you have dryer skin, make sure to moisturize well afterward. Repeat daily until you’re cleared up, then once a week for ongoing radiance. One lemon should last a week, kept in an airtight container in the fridge.
This all natural face treatment is light on the pocketbook and accessible to all. It sloughs off dead skin cells, cleans pores and leaves you with a youthful glow.
Try this lemon juice peel at home and let us know how it worked for you!
~The Vegan Project
Vegan in Winnipeg – The Boon Cafe
Talk about an awesome trail to blaze…The Boon Cafe is Canada’s first all-veg burger joint!
While visiting the fam in Winnipeg over the holidays, we stopped in after some crowded Christmas shopping with hungry bellies and high hopes.
After finding out that they recently switched to an all-vegan restaurant, I was super excited, but my dear new fiance was not so enthusiastic.
“Great, I think I’ll order a large Armpit Salad” he grumbled in his best Otto the Bus Driver voice as we trudged through the snow to this quaint little establishment.
The atmosphere was abuzz with the warm smell of healthy food and festive conversation induced by communal seating, so we found ourselves a spot on the bench, smiled to our neighbours, and proceeded to de-robe at least 8 layers of outerwear.
After settling in with their menu we decided to share the Boon’s Super Supper Platter ($15.95), because it came with a burger of choice, soup, sesame fries with gravy AND side salad (big family dinner later, didn’t want to eat too much). The soup of the day was Roasted Red Pepper, generally a no-fail option. We decided on the Greek Burger, which came with a grilled potato-crusted chickpea patty, mayo, black olive tapenade, cucumber, tomato, feta, red onion and lettuce…an all-time favourite fusion.
The dressing for the salad was a classic creamy-garlic-braggs blend, and the gravy on the fries tasted more like ‘real gravy’ than any vegan re-mix I have ever encountered.
The soup was pretty average…but the burger was FANTASTIC! We took the liberty of adding roasted garlic and avocado to their already dreamy combo, and it was a good call. The mayo/tapenade blend had a snappy bite, and the crispiness of the burger (somewhat hard to obtain in veggie burgers) helped it hold its own without smooshing out the sides.
Just when we thought we were satisfied, I accidentally stumbled upon their ‘Not the Same ‘Ol Poutine’, and we just had to try it. Thankfully, Daiya cheese has made an appearance in the ‘Peg.
We literally ate the gravy with a spoon it was so tasty.
Then, as if guided by The Magic Cupcake Fairy, my eyes fell upon the vegan cupcakes sitting on the counter, and I just couldn’t resist. So much for saving ourselves for dinner!
Because of all the add-ons and additional treats, the meal was around $35. But for the quality of food, super happy service staff, and a satisfied man who was originally craving a ‘real burger’, it was well worth it. Oh, by the way, this self-professed poutine connoisseur also admitted that their vegan version was among the top five he’s ever had.
The Boon Cafe, open daily from 11:00 – 21:00, is located at 79 Sherbrooke St. in Winnipeg. They also feature eco-friendly bike delivery for minimum orders. They are a must-try for all veg-loving visitors of Winnipeg, as well as any locals who have not yet heard the news: Boon Cafe rocks! Now if only they would open a location in White Rock, B.C…
~The Vegan Project
Vegan in Winnipeg – The Boon Burger Cafe
Talk about an awesome trail to blaze…The Boon Cafe is Canada’s first all-veg burger joint!
Chocolate Zucchini Muffins!
Recently, the only vegan muffin in White Rock became unavailable when Small Rituals, a cute local coffee shop, shut their doors. The muffin itself wasn’t fantastic, but if you’ve read the post ‘Vegan in the Burbs’ you’ll understand that I’m in a ‘beggers can’t be choosers’ position out here!
Ninjabread Men – Amazing Vegan Gingerbread!
One of the biggest hits of the Get Baked! holiday bake sale were Jessica’s ninjabread men, which she created from a veganized gingerbread recipe and some DIY ninja cookie cutters. Here are her instructions on how you can create your own stealth vegan variation of this favourite holiday treat.
Festive Cashew-Portobello Roast with Wild Mushroom-Miso Gravy
Here’s the recipe we submitted for the CBC Radio 3 vegan holiday recipe challenge: