Veggie Fest in Ottawa

Just attended Veggie Fest in Ottawa yesterday. Totally enjoyed it even with the hoards of people everywhere. I'm so happy for the NCVA for having been so successful at their event. About 3000 people showed up!
For me, being from a small Northern town, being in the company of other vegetarians and vegetarian curious was a thrill in itself. The fact that the hall was filled with delicious vegan treats everywhere was the icing on the cupcake.
I had a tempeh cheeseburger for lunch, a vegan double chocolate cupcake for dessert and countless taste samplers of a variety of vegan foods.
I went to a cooking demonstration by Judy from Credible Edibles. She made everyone feel at ease with her relaxed and humorous approach to cooking and to feeding a family. She prepared fried kelp to be eaten instead of popcorn, chocolate avocado pudding and cranberry chocolate chip cookies. All were delish!!
What totally blew me away at Veg Fest was Joanne McArthur's press
of her We Animals project. She is a photojournalistic activist capturing the essence of animals and the way humans treat them, for better and for worse. She says that it's hard to care about billions of animals for most but easy for all to care about 1... And so, she photographs these amazing animals all over the world in order to bring awareness to the people and to save animals in doing so. I cried for most of her hour and a half presentation. It motivated me to want to start my Furry Friend Foundation asap.
www.weanimals.org

How to Eat Vegetarian E-Cookbook now Available on Kindle and as an E-book

I have big news today! I`m so excited and i just can`t hide it!!
I myself have written a vegetarian cookbook to help people make the transition from meat eater to vegetarian. This book is also geared to flexitarians: people who want to eat an increasing amount of vegetarian meals in their diet.
If you want to learn to eat vegetarian and start integrating easy and delicious recipes in your diet, read more about it here:
Sophie`s Vegetarian Army: How to Eat Vegetarian E-Cookbook Now Available 

Chia Seed Porridge

from: http://www.whatahealthyfamilyeats.com/2012/04/gluten-free-vegan-and-raw-chia....

Ingredients (for one serving)

1 cup raw unsweetened almond milk (or commercial brand if you don't have raw)
3 tbsp whole Chia seeds from your health food store (I like Running Food Chia for the milled version)
1/8 cup maple syrup
1/4 tsp Vanilla extract
1 pinch of cinnamon (to taste)
Garnish with fruit (I used peaches and a dried papaya)

Pour milk into a small bowl and then add the and other ingredients. Stir with a small wisk for at least two minutes so that the chia begins to hydrate but doesn't become clumpy.

Set in refrigerator for 2 hours or overnight. This can be enjoyed as a breakfast OR add more sweetener and enjoy as a dessert!

Vegetarian Voyage Opportunity

from: http://m.mnn.com/lifestyle/eco-tourism/blogs/vegvoyages-asian-travel-for-vege...

What most omnivores don't realize is that vegetarians and vegans love to eat. Just because we value health, respect for animals and the environment doesn't mean we have given up good eating. And traveling while veggie, though not as hard as it once was, can still be a little frustrating — especially if you're a foodie.

Enter VegVoyages, a company that combines travel throughout Asia with veggie and vegan eating adventures. About 75 percent of the tours are for vegans, the other 25 percent are for vegetarians. All meals are included in the tours, as well as “… accommodations, transportation, activities, and taxes, ensuring that travelers know beforehand exactly what their vacation costs — and the value of what they get for their money.”

Because the tour groups are generally smaller, stays are at local hotels along the travel route, not impersonal mega-chains. The company really stresses getting to know the culture of the country you visit on the tours, including the pretty and not-so-pretty sides of it. B&B's, beachside cabins, historical mansions, eco-accommodations and family run hotels are all part of the experience. Travel is equally varied, from boat to open-top jeep to rickshaw and bike.

And of course, there's lots of delicious eating along every route, whether that's in Malaysia, India, Laos, or any of the other destinations the group tours. And not only does the group travel veggie-style, the organizers really put their money where their mouth is: “In addition, an underlining commitment of VegVoyages is to actively support grassroots animal rights and social organizations that make a difference in the communities we travel to.

Whether it is a hospital for local street animals, a rural village school, an orphanage, a refuge and rehabilitation center for abused and exploited animals or an organization that helps those with disabilities who otherwise could not afford it — when you join a VegVoyages adventure, you are helping to make a difference as part of the cost of everyone of our adventures goes directly to these groups and their causes.”

Finally, a Good Recipe for Gluten Free Bread

I've been trying to cut back or eliminate gluten but every time, lack of a decent bread lures me back to the gluten.
I've finally found a good recipe for gluten free bread from a traveling family with 3 celiac children. They have a great website about their Australian travels here: http://www.livinontheroad.com.au/2012/coeliac-travel/

Gluten Free Bread Recipe

coconut milk 400ml
oil 3 tablespoons (I have tried avacado, olive and macadamia. They are all nice)
3 eggs
balsamic vinegar 1 teaspoon
sticky rice flour 1 cup (160g)
brown rice flour 1 cup (160g)
potato flour (not potato starch) 1.25cups (220g)
soy flour 1/3 cup (50g)
tapioca flour 1/2 cup (75g)
sugar 1/4 cup
salt 1.5 teaspoons
xanthan gum 1 tablespoon
tandaco yeast 2 teaspoons.

I combine the wet ingredients and mix the dry ingredients. I then mix them all together and put it in the breadmaker, selecting the gluten free setting. The gluten-free setting has a shorter rising time and a higher baking temperature than normal wheat bread.

It is actually suitable for making sandwiches with. We have also used it on the dough setting for pizza dough. The breadmaker beeps at a certain point if requested to add in extra ingredients. I have used this basic recipe to make olive and pesto bread, chocolate bread, and fruit bread.

My Favorite Vegan Country Gal

story from: http://blog.seattlepi.com/people/2012/04/11/carrie-underwood-loves-vegan-diet/

Country star Carrie Underwood’s vegan diet is helping the singer make better choices at mealtimes. A longtime vegetarian, the singer gave up all dairy and animal products last year after a friend became vegan and started looking “amazing.” And Underwood’s really beginning to notice how great she feels now that she’s given up fatty treats too.

She tells ABC News Radio she owes her big lifestyle change to her healthy pal: “(It was) like something had happened in her life. There was some switch flipped. Something was up. Her skin was glowing. Her eyes were gorgeous. Like, her body was amazing. “Something had happened, and I was like, ‘What are you doing? I need to know. The world needs to know.’ And she said, ‘I went vegan.’”

And now Underwood is encouraging others to try the health kick, adding, “It’s easier for me, actually, when I go out to eat because if I’m like, ‘Oh, I’m vegan. I can’t have that cheesy pasta.’”

Tofu Escalope Milanese

from: http://www.telegraph.co.uk/foodanddrink/recipes/9173890/The-new-vegetarian-to...
By Vava Berry

Slices of tofu marinated in garlic and rosemary then fried in breadcrumbs and served with a tangy salsa and some nutmeggy green beans Serves four

400g (14oz) firm tofu
½ tbsp rosemary, very finely chopped
2 garlic cloves, crushed
zest and juice of 1 lemon
350g (12oz) tomatoes, finely chopped
2 tbsp raisins
1½ tbsp salted capers, rinsed and soaked for 10 minutes
1 tbsp balsamic vinegar
1 tsp vegetarian Worcestershire sauce
7 tbsp extra-virgin olive oil
350g (12oz) green beans
100g (3½oz) fresh breadcrumbs
60g (2oz) pine nuts, toasted and crushed 2 tbsp sesame seeds, toasted
3 large egg yolks
freshly grated nutmeg

Cut the drained tofu into 12 slices, each about 0.5cm (¼in) thick, and place in a large shallow dish. Mix the rosemary, garlic, lemon zest and juice in a bowl. Season.

Spoon half the marinade over the slices, flip them and spread with the rest. Cover and leave at room temperature for an hour. Mix the tomatoes, raisins, drained capers, vinegar, Worcestershire sauce and 1 tbsp olive oil. Season and set aside. Blanch the green beans in boiling water for five minutes, drain and rinse under cold water.

Preheat the oven to 120°C/250°F/gas mark ½ and have two shallow bowls ready. In one mix the breadcrumbs, pine nuts and sesame seeds; in the other beat the egg yolks. Heat 2 tbsp of olive oil in a frying-pan. Take a tofu slice from the marinade, dip it in egg yolk then coat with breadcrumbs. Repeat with the other slices. Fry on a low heat for two minutes each side, checking that the breadcrumbs do not brown too fast.

Keep the first batch warm in the oven while you cook the second. Put the final 2 tbsp of olive oil in another frying-pan and stir-fry the beans for about two minutes. Season and sprinkle with generous gratings of nutmeg. Serve the tofu with the green beans and the salsa.

Photo: YUKI SUGIURA

Vegan Decorative Easter Eggs

from: www.gobblegreen.com

Wooden eggs are a fabulous vegan substitute for Easter decorating that last longer than the real deal!

Egg Decorating Alternatives
As vegans, the use of eggs for decorating purposes over the Easter holiday is unappealing. Fortunately, you can still enjoy bonding with family and friends during the Easter holiday without partaking in the cruelty and waste associated with egg production and consumption.

Try substituting other art projects like painting wooden or plastic eggs rather than the real deal. Your artistic creations will last longer so that you can remember your Easter holiday experience all year round!

Healthier Vegetarían Pizza

from: http://manhattan.ny1.com/content/ny1_living/cooking_at_home/158677/recipe--ve...

Vegetarian Whole Wheat Pizza With Goat Cheese By: Dan Eaton

Today's recipe uses store-bought whole wheat pizza dough to make a vegetarian pizza with sauteed onions, peppers and goat cheese.

Ingredients :
1 3/4 pounds whole-wheat pizza dough
4 ounces crumbled goat cheese
Grated parmesan cheese
2-3 medium onions
1/2 cup chopped green onion
2 medium fresh peppers
2 large cloves of garlic
1 Tbs fresh chopped thyme
Olive oil
Black pepper (optional)

Instructions:
Preheat the oven to 425 degrees and then peel, halve and thinly slice the medium onions and also deseed, quarter and thinly slice the fresh peppers. Any color pepper can be used.

Saute it all in a large nonstick pan in a little olive oil, with the green onion, minced garlic cloves and fresh-chopped thyme. While keeping an eye on the vegetables, roll the pizza dough out on a floured surface and transfer that rectangular shape to an oiled baking tray and let that rest as the vegetables finish up.

After the onions and peppers have been cooking along for 10 minutes or so, turn the heat off and let them cool down. At that point, transfer that mixture to the top of the pizza, sprinkle on the crumbled goat cheese and grated parmesan cheese, add a crack of black pepper if you like, drizzle the outside edge of the dough with olive oil and pop the tray into the preheated oven. It shouldn't take more than 15 minutes to bake.