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Posts Tagged ‘the vegan project’

This is a standard muffin recipe that I like to play around with a lot.  I had no sugar in the house but did have two large squeeze bottles of agave from Costco (which by the way is the best deal in town for the stuff-2 x 480 ml bottles for $9!). These muffins are filled with sweet lemon flavour with bursts of tangy berries in every bite while hearty spelt flour gives them weight and packs them full of fibre.  Enjoy!

Ingredients:

1 cup whole wheat flour

1 1/2 cups spelt flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 cup unsweetened non-dairy milk

1/2 cup agave nectar

1 teaspoon vanilla

1/2 cup sunflower oil

1 cup of berries (i used a frozen blend of blueberries, raspberries and marionberries)

Juice and zest of 2 lemons

Method:

Preheat oven to 375 F

Mix together all dry ingredients plus the lemon zest in a large mixing bowl.  In a smaller bowl, mix together non-dairy milk, lemon juice, agave, oil and vanilla.  Add the wet ingredients to the dry ingredients and mix just to blend.  Add the berries and then spoon into a lightly greased muffin tin and bake for 22-25 minutes, depending on size of muffins.

Makes 6 extra large or 10 regular sized muffins.

~The Vegan Project

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This vegan greek salad takes a little bit of planning but is so worth it!  Marinate the tofu the night before and it will be ready for lunch the next day.  It is surprisingly similar to feta cheese. Even our non-vegan friends marvelled at the resemblance!  This is a very loose recipe and can easily be tailored to your own preferences.

Ingredients:

1 block of firm pressed tofu (the brand i used had two blocks in one package-i only used one)

1/4 cup of olive oil

1/4 cup of apple cider vinegar

1 teaspoon sea salt

2 cups cherry tomatoes (or chopped big tomatoes…i used cherry because they were fresh from my garden!)

1 field cucumber, chopped

1 orange pepper, chopped

1/2 cup of mixed olives

2 cloves of minced garlic

1 tablespoon each of fresh oregano, basil and parsley or whatever other herbs you love

Pinch of chili flakes

Pinch of sea salt

Black pepper

Cut the tofu into little cubes and marinate in the olive oil, apple cider vinegar and 1 teaspoon of sea salt.  Make sure to toss it around really well and then cover and let it sit in fridge for 8-10 hours. The oil will solidify.  No worries though. Bring it out of the fridge about 30 minutes before you’re ready to use it to bring it to room temperature.  Mix all the veggies together in a large bowl.  Drain the tofu and add it and the seasonings, stir it up and enjoy!  I found I didn’t need to add any more oil, but of course add a splash if you like.  This makes enough for two meal size servings or 3-4 as a side.

~The Vegan Project

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This week’s ‘Something to talk about’ is a recent discussion that took place on our facebook page (please become a fan here) between Janine Jankowski, a recent Vegan Project challenger, and Alicia Katz, a close friend of The Vegan Project and vegan dinner party host.  Here is what was said verbatim:

Janine:

“The only thing is I’m not sure which of the coconut waters is a sustainable product and not the one being marketed by the guys who originally started Sobey’s beverages. I met a marine biologist who is the brother (ironically) of one of the executives there and he tells me that they exploit third world countries and steal their resources like water, coconuts, whatever, then pump and dump their new revolutionary ‘health’ drink, make millions and then move on to the next project.  Maybe I will just use some soy milk instead.

Alicia:

I really don’t buy the “coconut water is unethical” idea. I don’t think it is any more or less ethical than any other imported produce. I googled various things (coconut water- unethical, coconut water- sustainability, coconut water- controversy, coconut water- exploits third world). I didn’t see anything, except for one company in brazil that markets themselves in the completely opposite way. The stuff that I drink is grown on a farm. We all consume imported farmed products, unless we are completely local and “slow” (wine, coffee, fruit, even soy). i dont find the fact that its trendy and marketed as a health drink a reason to jump on the indie band wagon and avoid it. It tastes good. it has a lot of vitamins. It is a one ingredient thing as opposed to vitamin water which is a complete mystery to me. It comes from the earth. Neat.

What do you guys think?

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This recipe is a variation of the one that was featured in our My Vegan Valentine article for Granville Online Magazine.

Ingredients:

1 cup unbleached white flour

1/2 cup soy milk (I used silk creamer and it was yummy)

1/2 cup water

1/4 cup melted earth balance vegan margarine

1 tablespoon agave nectar

1/4 teaspoon salt

1/2 teaspoon vanilla

The juice of half a lemon

Sunflower or canola oil for frying

1 cup frozen blueberries (or fresh)

1 teaspoon agave nectar

1 tablespoon earth balance

Crepes: Whisk the first eight ingredients together and let sit in the fridge for 20 minutes.  Heat oil in a non-stick pan on medium heat and ladle a spoonful or two of the crepe mixture into the pan. Tilt the pan in a circular motion to evenly distribute the mixture. Wait till it bubbles and looks pretty solid before attempting to flip (about 5 minutes).  Be careful, they can be delicate.

Compote: Place blueberries, agave and 1 tablespoon of earth balance in a small saucepan, cover and cook on low heat until compote becomes thick and gooey.

Spoon a dollop of the blueberry compote in the centre of the crepe and roll it up.  Put some more compote on top and dust with icing sugar for an extra special Sunday morning treat.  I made these for my sweetie on his birthday recently and they were a big hit!

~The Vegan Project

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Cate and her husband, Steve. Excellent style.

Day 7 – Monday

Well I made it through my first full week as a Vegan (well I tried).  Monday morning, after a whirlwind weekend of parties and tempting food, I decided to stick with it for my final “blog” day.  My usual smoothie got me through the morning till work.  Once there, some green tea and some trail mix with fresh blueberries added for snacks.  I loaded a bag full of food with me this morning and for lunch prepared an organic wrap with Veganaise, tofurkey slices, tomato, hummus, spinach & cucumber.  Once I got home, I was craving some pasta, so I whipped up some oranic rotini with my basil pesto sauce (yummy) and threw in some sweet & spicy tofu – delish!!

After one week of no dairy and no meat (other than the salmon on Friday night) I’m feeling pretty good.  I’m definitely going to continue to eat Vegan for as long as I can. I still haven’t had a chance to have a meal at “Fine Foods” in Burlington and there are still lots of recipes I didn’t get to yet, so I’d like to give them a try.  I think just cutting out dairy has been good for me, for sure.  I must be feeling a bit more energetic too, because I actually did a couple of intense workouts this week along with long walks.  It’s definitely a way of life and it has made me so much more aware of what I’m eating and that can only be a good thing.

I want to thank Bridget and The Vegan Project for giving me this challenge, I’ve had a blast, learned a lot about Vegans and hopefully have been able to inspire others to give this a try.  Not only for your own health, but for the health of our planet and all the animals that we share it with.  And possibly to inspire someone to open up more Vegan friendly restaurants in Ontario!

Cheers!

~Cate Baldwin

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Cate on her sailboat. What a babe!

Hello! Well, today I did much better – to start out.  I had a great shake again for breaky and made sure I packed enough food to get me through the day at work.  I work at a great place that has a terrific health & wellness ethic.  They have a workout room in the basement and every morning there is a fresh vat of brewed green tea ready.  How great is that?? So, after enjoying some green tea with my Agave nectar I felt ready.

I told you yesterday that I picked up some non-dairy cappucino pudding – well, let me tell you how absoulutely fabulous they are!!! I will continue to buy these on a regular basis – and – they are only 70 cal. each!! Win, win.  Snack time was delightful.

Lunch was leftover lentils with hummus, spinach & some tomatoes all wrapped up in a tortilla wrap.  Perfect. Lots of water, an apple and another cup of green tea got me through the afternoon very well.

So, here’s where I digress a little.  I was invited to dinner at my sister-in-law’s home and she was cooking.  I hadn’t had time to tell her about the challenge, but I thought I’d just see what was in store.  Well, she had made a great potato salad, with non-dairy mayo!! A fabulous salad, and lucky for me I had taken my Agave nectar so I made us both some yummy dressing.  She had also cooked some Salmon. Oops.  Well, I tried, but I had to partake in the whole meal.  And it was really great. A bit of a set back for my so-far, pretty darn good week.  I’m thinking though that Salmon is about the least worst item I could have had.  A couple of glasses of my Vegan wine (kidding) was also top notch.

Then for a walk down by the pier, looking at all of the people sitting on the patios slurping their ice creams and desserts.  It was a bit difficult and I was really feeling weak about the ice cream, or even frozen yogurt – just a cupful – please!!!!.  I know, I know there are Vegan replacements, but not easily accesible at any restaurants.  ALERT – Vegan friendly dessert shops needed desperately in Ontario!!!

Well, tomorrow should be interesting.  Having a BBQ with friends (I’m taking my own) and not sure what else will be offered…

Cheers!

~Cate Baldwin

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Photo courtesy of Ron Sombilon Gallery

Over the last few months The Vegan Project found itself one founding member short as Jen Hanover took a leave of absence to be able to work on her many other projects.  Jen is the Owner/Director of Bikram Yoga White Rock , Founder of the 360 Yogathon which raises money for Sources (Peace Arch Community Services), and a top competitor at the International Asana Yoga Championships, 2010.  Not to mention the launch of her very own weekly column, On Health and Yoga in The Source Newspaper, which you can read on her blog.  So needless to say she has been VERY busy.  But she’s back baby and we’re glad to have her!  She will be featuring her weekly column as well as contributing posts related to fitness and nutrition, as she is our resident ‘health nut’.  Stay tuned!

~The Vegan Project

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