Save a life this Thanksgiving

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Save a life this Thanksgiving

Even though we live in Canada, many of us celebrate US Thanksgiving. Please take a minute to read this excellent article about just who you might be eating on Thursday. When most people hear the word turkey, they think of a roast on the table at Thanksgiving—the piece of flesh whose entire purpose is to satisfy our


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Awesome Gluten-Free Sugar Cookies

I found this delicious recipe for sugar cookies at JoyofBaking.com, veganized it, and altered it a little so that it’s gluten-free.  (If you’d like to make a regular wheat-based version, just follow the same instructions with your own flour of choice.  Leave out the xanthan gum.) Here’s what you need to make these amazing cookies:


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More delicious vegan food!

Two words for you:  Vegan.  Poutine. We used Daiya mozzarella cheese, a mushroom gravy, and plain ol’ french fries.  A-mazing!  Next time we’re going to use  thicker, crinkle-cut fries, though, since that’s what poutine is usually made with. (Also, roasted dijon-balsamic-maple brussel sprouts.  We used agave syrup instead of maple, though.)


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How to make a holiday Unturkey roast

Back in the 1990’s there were two store bought holiday roasts. Tofurky and Unturkey. Nowadays it seems that no one remembers the Unturkey even though it far surpasses the Tofurky in flavor, texture and presentation. Unturkey was invented by Miyoko Nishimoto Schinner from San Francisco, who also owned the company, Now & Zen. Besides Unturkey,


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Vegan MoFo #7: Unturkey

It’s Thanksgiving today, a day of mourning for the millions of turkeys mutilated and murdered all over Canada to uphold a tradition.  Turkeys are one of the friendliest creatures I’ve encountered.  See my article about turkeys here. My post today will be about making a cruelty free roast.  In the old days, there were TWO


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Stuffed Manicotti

Category : Uncategorized

I bought a package of manicotti from Granville Island the other day and had to come up with something to stuff it with.  Here”s the recipe I came up with: 1  block medium firm tofu 1  package vegan gourmet cheese (mozzarella) 2  stalks celery 2  stalks scallion 8-10  fresh shitake mushrooms ground mustard seeds salt


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Rosemary chocolate cupcakes

This is a simple variation on the basic chocolate cupcake found in Vegan Cupcakes Take Over the World. You need to buy this book. This recipe makes about a dozen cupcakes. Ingredients: 1 cup soy milk (or any other non-dairy milk – I used vanilla soy milk) 1 teaspoon apple cider vinegar 3/4 cup granulated


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