Who will be crowned Ottawa’s Vegan Cupcake Champion?

So you think you bake Ottawa’s best vegan cupcake?

Well now’s your chance to PROVE IT!

On May 1st Ottawa’s best bakers of vegan cupcakes will face-off in the NCVA Cupcake Challenge.

Our panel of culinary experts will judge your cupcakes on flavour, appearance and creativity.

The grand prize is an opportunity to partner up with Mandi from Auntie Loo’s treats (http://auntieloostreats.blogspot.com/) and have your cupcake available at her shop as well as all over Ottawa where Auntie Loo’s cupcakes are sold for one week. The winner will also receive a vegan friendly gift basket.

All you have to do to sign up is send an email to ncvacupcakechallenge@gmail.com with your name, email address and phone number. We’ll get in touch with you after with all the details.

Join our facebook group for even more info and news. Just search for NCVA Cupcake Challenge.
This is sure to be an AWESOME event!

Next week: We’ll introduce you to the judges right here on the NCVA blog!

NCVA Cupcake Challenge – Part of the 3rd annual Veg Fest festivities

When: May 1 2011

Glebe Community Centre
175 Third Avenue (corner of Third Avenue and Lyon Street South)

These take the (Thimble)Cake

By Erin

Today is my birthday, but since Neil went to such incredible lengths on my belated Valentine’s Day breakfast, I thought I’d spare him having to make me a birthday cake.

My fruity V-day breakfast - dig the bee!

I suggested that we instead get a few cupcakes from the new cupcake place on Bank Street – rumored to have several clearly marked vegan varieties daily.

So we suited up the dogs and off we went.

I’d already checked Thimble Cakes out online, so I wasn’t surprised by the loveliness of the shop itself. It really is a fantastic space, whose high ceilings and French decor give it the air of a Parisian loft owned by someone far more stylish than me.

The staff were vey friendly, so much so that I can even forgive one fellow’s tittering assertion that my dogs are “weird looking.”

Whadaya mean "weird looking"?

I was a bit disappointed that the vegan flavours of the day were not more exotic. Chocolate, Vanilla, Banana Vanilla and Chocolate Coconut. I cast a sad eye on the rather more interesting non-vegan offerings like Strawberry Cheesecake. There were a couple of other vegan ones, but they were gluten and sugar free, respectively, which caused me to scowl so hard that I think I unnerved my server a bit. She did come to their defense – but cautiously, possibly fearing I’d make a scene.

So I guess there’s not much else to do now but tell you how the cupcakes were.

They were good. They were really good. In fact, apart from the crunchy sprinkles, which detract from the texture of a cupcake more than they add to its appearance, they were pretty much perfect.

And that’s saying a lot given how fully prepared I was to utterly trash them out of loyalty to Auntie Loo.

But alas, I cannot. The new kid on the block is a true contender for the prize of best vegan cupcake in town.

Not that I’d advise Auntie Loo to start shaking in her saddle shoes, of course…but I smell a cupcake war in the air, and it does smell fine.

Soak up the Sun at Vitae-Mine

By Erin

Neil picks his sammich toppings

When Neil and I walked into Vitae-Mine,
a build-your-own sandwich and salad bar in the heart of downtown Ottawa, I felt almost like I was walking onto a beach boardwalk in Miami. The palette is pure citrus, and the high ceilings and bright lights give the impression of a clear, sunny sky.

The feeling was entrenched as we perused the colourful display of fresh sandwich and salad fixings and were greeted by one of the near gleeful “sandwich fabricators.”

My lunch was prepared by owner Marc, whose previous gig at a coffee shop had him weighing in at 240 pounds, but whose year and a half at Vitae-Mine have whittled him into a svelte stunner whose teeth are apparently polished daily by angels.

I had a spinach salad with miso ginger dressing and marinated tofu, as well as a “booty shaker” smoothie. Neil had a veganized sumo tofu sandwich, a “bossa nova” smoothie and a B-goods cookie.

Now, you know how I feel about salads that are not wrapped in rice paper or bread or pizza, but I thought that I really should try the salad since it was sort of Vitae-mine “in the raw.” If the dressing was bland, if the greens were limp, if the tofu was mushy, there’d be no hiding it.

I’m pleased to report that none of these deficiencies were evident. The dressing was interesting – spicy, which was unusual and neat. The tofu was tasty and had that neither too-soft-nor-too-leathery texture that is surprisingly hard to achieve. The spinach was also unusually good – noticeably less bitter then most of the stuff I’ve bought of late.

Neil’s meal was even better – it was basically the same thing I had, only piled upon a crusty (in the good way) and seedy (also in the good way) roll.

My smoothie beat out Neil’s, though. The booty shaker was far more flavourful than the bossa nova, and earned Marc a lecture by me on the merits of stevia extract.

On the whole then, Vitae-Mine is a great place for the sort of veg*n lunch which is hearty enough to be satisfying, while healthy enough to entitle you to something smothered in Daiya for dinner.

I should note that Vitae-Mine’s menu is a bit deceiving, actually containing no vegan options. I can state with certainty, however, that the staff are well-aware of what “vegan” means, and that they’ll happily accommodate us by swapping in tofu and nuts for meat and cheese. Also, all of their salad dressings are vegan!

What’s more, owner Marc is keen to respond to the needs of his customers. He’s expanded the restaurant to include both a smoothie and a coffee bar, as well as a number of gluten-free options. He’s eager to understand us veggies better and is slated for a consultation with our restaurant outreach program.

Smoothie and coffee bars

So if you work downtown, take advantage of your NCVA member discount and head to Vitae-Mine for a sammich and a smoothie; and maybe take a second to tell the staff how they might attract more vegan customers. In fact, tell Marc himself, if only for a glimpse of those pearly whites :).

Maaaaaaarvelous muffins!

By Edelweiss

How much does it cost to buy a muffin—$2? How about spending $2 to $5 to make a dozen delicious vegan muffins?

I love baked goods, but I don’t want to have to spend too much money—or time—on them. This muffin mix has some decadent varieties, like chocolate chip–fudge, and some healthy ones, like bran–molasses or garden fresh.

To make the bulk muffin mix you’ll need a large bag of flour, a bag of sugar, a couple of cups of soy milk powder and a few other ingredients; a large bowl in which to mix all the ingredients; and a dozen heavy-duty ziplock bags (write ‘Muffin mix’ on them, and reuse for future muffin mixes!). To make the muffins, I’d recommend you get some paper muffin cups, a stainless steel muffin tin (Teflon is bad for you); cooking spray, like PAM; and a coffee grinder for the flax seed. Keep about a cup of ground flax seed in the fridge for when you want to make muffins.

It takes a half hour to make the muffin mix and put it into bags. Once it’s ready, it literally takes five to 10 minutes to make a dozen muffins, and another 20 minutes to cook.

Vegan muffin mix with 50 awesome varieties

Makes enough mix for 9 batches of 12 muffins.

To make muffin mix
* 18 cups flour
* 5 cups sugar
* 2 ¼ cups soy milk powder
* 6 tablespoons baking powder
* 2 tablespoons baking soda
* 2 tablespoons salt
* 2 to 3 tablespoons ground cinnamon
* 2 to 3 teaspoons ground nutmeg.

Combine ingredients and break up any lumps. Carefully measure 2 ¾ cups and put in zip lock plastic bag; repeat until all mix is separated into bags. Store bags in bin at bottom of fridge.

To make muffins

Preparation: 10 minutes.

Makes 12 regular-sized muffins; if you want large muffins like you get at a cafeteria, only fill 10 cups and put a bit of water into the two remaining cups. Choose which additional ingredients you want to add, and check, before doing next seven steps, if need to omit any ingredients.

1. Preheat oven to 400° F.
2. In a large bowl, put 2 Tbsp ground flax and 4 Tbsp water; let sit for 5 minutes, while preparing muffin tin.
3. Use paper cups to line tin, if you like; coat tin with or without cups with cooking spray.
4. Add to flax/water mix: 1 ½ teaspoons vanilla, 1 cup water, and up to ½ cup canola oil (the more oil, the more moist—and fattening—it will be, but you can always replace the oil with applesauce for moisture without the fat).
5. Stir in 2 ¾ cups muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy.
6. Fill muffin tins.
7. Bake for 18 to 20 minutes, or until muffins are golden brown.

Additional ingredients and variations

1. Applesauce: ½ cup applesauce; omit oil.
2. Apple: 1 ½ cups raw grated apples, ½ teaspoon grated cloves, ½ cup nuts or raisins; sprinkle with cinnamon and sugar mixture before baking.
3. Banana: 1 mashed banana, ½ cup walnuts (optional).
4. Blueberry, peach, pear, plum raspberry, strawberry: 1 cup fresh or frozen fruit or ½ can large can (drained) chopped peaches or pears.
5. Bran–molasses: Use only 1 ½ cups of muffin mix. Stir in: 2 cups bran cereal, ¼ cup molasses, ½ cup raisins.
6. Butterscotch: 1 (12 oz.) bag vegan butterscotch chips, ½ cup chopped nuts.
7. Carrot: 1 cup grated carrots, ½ cup raisins, 3/4 teaspoon allspice.
8. Cappucino: 1 Tbsp finely ground coffee, ½ cup cocoa in mix; after putting into muffin cups, press a square of vegan chocolate under the surface.
9. Cashew: 1 cup unsalted coarsely chopped cashews.
10. Cherry: 1 cup fresh, dried pitted or candied cherries.
11. Chocolate chip–fudge: 1 ½ cups cocoa, ¼ cup sugar, 1 ½ cups semi-sweet chocolate chips. Ice with chocolate icing and put a maraschino cherry on top for a special treat.
12. Chocolate raspberry: 1 ½ cups cocoa, 1 cup raspberries.
13. Coconut: 1 ½ cups toasted flaked coconut (reserve some to sprinkle on the top).
14. Cranberry–orange: 1 cup chopped fresh or frozen cranberries, ½ cup nuts, ¼ cup frozen orange juice, 1 Tbsp orange peel.
15. Currant: ¾ cup currants, ½ cup chopped nuts.
16. Date–nut: ½ cup chopped dates, ½ cup chopped nuts.
17. Dried fruit: 1 cup dried diced fruit (apricots, raisins, figs, etc.) and ½ cup chopped walnuts (optional).
18. Eggnog: 2 teaspoons rum extract, 1 cup vegan eggnog (omit water from recipe) before baking, top with mixture of: 1 Tbsp sugar, ½ teaspoon nutmeg, ¼ teaspoon cinnamon.
19. Garden fresh: ½ cup grated carrots, ½ cup grated zucchini, ¼ teaspoon ground cloves.
20. Gingerbread: 1 Tbsp ground ginger, ¼ cup molasses, 1 cup raisins.
21. Granola: reduce muffin mix to 2 cups and add 1 ¼ cups granola. Top with additional granola before baking.
22. Grape nuts: reduce muffin mix to 2 cups and add: 1 ¼ cups grape nuts and ½ teaspoon allspice.
23. Hazelnut: 1 teaspoon ground cardamom, 1 cup chopped hazelnuts.
24. Incredible cream cheese: use 1 Tbsp ground flax seed and 2 Tbsp water (let sit 5 minutes). Combine 1 (8 oz.) packages vegan cream cheese, ½ cup sugar and flax seed mix. Drop this mix by Tbsp onto top of muffins before baking.
25. Jam: ¾ cup jam or preserves (strawberry, raspberry, blackberry, cherry), ½ cup chopped nuts (optional).
26. Kisses and hugs: ¾ cup cocoa, ¼ cup sugar after filling muffin tins ¾ full, drop a chunk of chocolate about 1 cm3 into the center of each muffin, pushing down slightly until chocolate is covered. Ice cooled muffins with confectioners sugar and water glaze.
27. Lemon–poppyseed: omit ½ cup water and replace with ½ cup lemon juice, use 2 Tbsp ground flax seed and 4 Tbsp water (let sit 5 minutes), 1 Tsp lemon rind (use an organic lemon, if possible, as pesticides accumulate in peel) and 3 Tbsp poppy seeds.
28. Mandarin: 1 (8-1.4 oz) cans crushed pineapple (undrained), reduce water to ½ cup, ¾ cup shredded carrots.
29. Marzipan: ½ teaspoon of almond extract. Fill muffins halfway, add a ¾’’ ball of marzipan and fill to top.
30. Maple: 3 Tbsp maple syrup, reduce water to ¾ cup; ½ cup toasted pecans (optional).
31. Marmalade: ¾ cup orange marmalade, ¼ cup chopped nuts (opt), ½ cup orange juice (omit 1/2 cup of the water).
32. Nutty: 1 ½ cup vegan peanut butter chips, ¼ cup chopped peanuts.
33. Oatmeal: reduce muffin mix to 2 cups and add ½ cup oats, use 2 Tbsp ground flax seed and 4 Tbsp water (let sit 5 minutes) and up to 1 cup raisins or grated apples.
34. Orange: 1 cup vegan sour cream, ½ cup nuts or coconut (optional), 1 cans (11 oz. each) mandarin oranges, drain; use 2 Tbsp ground flax seed and 4 Tbsp water (let sit 5 minutes).
35. Peanut butter banana: ½ cup peanut butter, ¼ cup chopped peanuts, 1 ½ mashed bananas.
36. Peanut butter and jelly: ½ cup peanut butter, ¼ cup chopped peanuts; drop ½ Tb. jam into each muffin before baking.
37. Pineapple: ½ teaspoon ground cloves, ½ large can crushed pineapple, drained ½ jar (7 oz. or about ½ cup) macadamia nuts, chopped.
38. Pineapple–carrot–raisin: ½ cup each: grated carrots, crushed pineapple, drained and raisins, ½ cup walnuts, chopped (optional).
39. Prune: ½ to 1 cup chopped prunes, 1/6 cup poppy seeds.
40. Pumpkin: 1 cup or ½ can solid pack pumpkin, ½ Tbsp pumpkin pie spice, ¼ cup each chopped pumpkin seeds and raisins; sprinkle tops with ¼ cup pumpkin seeds and a shot of cooking spray.
41. Rum–raisin: 1 ½ teaspoon rum extract or 1 ½ tablespoons rum before baking, top with mix of: 1 teaspoon sugar, ¼ teaspoon cinnamon, and ¼ teaspoon nutmeg.
42. Sesame seed: ½ cup toasted sesame seeds before baking, top with mix of: ¼ cup nuts, 2 Tb. brown sugar, 2 Tb. sesame seeds, 1 Tb. Flour, ¼ teaspoon each cinnamon/nutmeg.
43. Sour cream: omit one cup of the water and add: ½ cup vegan sour cream, 1 cup nuts, 1 teaspoon grated lemon peel (opt.).
44. Sweet potato: ½ Tb. Allspice, 2 Tb. dry orange peel, 1 cans (10 oz each) sweet potatoes, mashed, well drained (about 1 ¼ cups).
45. Tropical treat: ½ cup dried mango or papaya, chopped ½ cup chopped banana chips or 1 fresh mashed, ¼ cup macadamia nuts, chopped, ¼ cup coconut, ¼ cup vegan sour cream, 1 teaspoon lemon peel, grated.
46. Vanilla: 1 package vegan vanilla chips.
47. Walnut muffins: ¾ cup chopped walnuts.
48. Wheat germ muffins: 1 1/3 cup wheat germ, use 2 Tbsp ground flax seed and 4 Tbsp water (let sit 5 minutes), ¼ cup extra water before baking, top muffins with mix of: ¼ cup wheat germ, 1 Tb. sugar.
49. Yogurt: reduce water to ¾ cup and add 1 carton (8 oz) soy yogurt, plain or flavoured.
50. Zucchini: 1 cup grated zucchini, 1 Tb. cinnamon, ½ cup chopped nuts (optional).

Hang on, brunchers, Trella not ready with the pancakes and french toast

In the time since this post was written, Trella restaurant has closed.

Hi all:

Just a brief note to tell you that Trella is not serving pancakes and french toast for brunch after all. Those items are proving a bit harder to work in, requiring new recipes etc. rather than simple swaps. We’ll see if we can get them back on the menu in the future. In the meantime, Trella still does have a some vegan breakfast options. But Cafe My House or The Imperial are going to have to give you your vegan pancake/french toast fix for now.

I’ll keep you posted!

Getting Borracho with Burritos! (Pub night)

Burrito BorrachoRiding on the success of the inaugural pub night, we have planned to have another one in less than two weeks. A.k.a. you now have plans for Thurs. Feb. 24, 2011 after work/school. So come and be a part of this new movement of vegetarian pub-goers who are not only trend-setters, but pretty fabulous at any rate.

In support of the NCVA Restaurant Outreach program, we are duly holding the upcoming pub social at Burrito Borracho in Byward Market. This new Mexican restaurant has just been newly renovated and is bound to impress with a brand new liquor license and everything on their menu prepared to be veganised. Who wants delicious Mexican grub and beer? Todos nosotros!

So, mis amigos, below are the details to note in your social agenda:

  • Event: NCVA Pub night
  • Location: Burrito Borracho (105A Clarence St.)
  • Date & Time: Thurs. Feb 24, 2011, 6:30 pm onwards

To RSVP, please check out the NCVA Facebook event page. Hope to see you there!

Being vegan doesn’t have to be a challenge

By Kim


A couple of weeks ago Oprah aired an episode about she and her staff taking a one week challenge to be vegan. Great! I am happy that such a respected and well-watched celebrity would do something like that, and bring veganism to a wide audience. I missed most of the show and only caught the ending so I went to her website so check out some clips and see what she had up. It was great, for the most part, but I do have a few critiques.

Firstly it is presented as a challenge, which reinforces the misconception that eating a vegan diet is difficult. I recently had some colleagues ask me about what kind of meals they should start with or where they can take their reluctant spouse out to eat to show them that animal-less food really can be delicious. While it can be a steep learning curve, there are tonnes of resources out there and it gets easier with practice. The NCVA has a very thorough business directory, for example:

Sometimes, I ask them to think about what they ate for their past few meals. Then, I asked them to eat that without meat/cheese/eggs. Sometimes you can’t just remove the animal product, but you need to replace it with something. Kathy Freston, author of The Veganist and the driving force behind Oprah’s challenge, had some good substitutes on Oprah’s Web site.  The NCVA also has a thorough listing of substitutions, including ratings and where to buy them. The hard work has already been done for you!

The grocery list on Oprah’s site is a bit ridiculous. How many of us have the funds to support such a crazy grocery bill? You don’t need to buy organic to be vegan. Although, it is sometimes healthier for you and the planet (only if the food doesn’t travel 2000-km to get to you), it’s a little unreasonable of Oprah to mostly include organic brand names on her shopping list. The last time I checked, normal Heinz Ketchup or even No-Name is just as vegan as Annie’s Natural Organic Ketchup!

If we want everyone to consider a vegan lifestyle, we should include things that everyone has access to. How many of us have regular access to a Whole Foods? No, most of us shop at the local Food Basics and pick up the specialties at Market Organics, Herb and Spice, or Rainbow Foods. While many vegans make an effort to buy organic, it is not accurate to imply that eating vegan requires buying only expensive organic specialty products.

So, I suggest doing your research as to what you can afford and what you want to spend on food. Something that I always tell people is that it’s much cheaper to buy dried beans and rehydrate them yourself than to buy the canned stuff. It is also healthier because there is less sodium.  Organic tofu is cheaper than almost any meat out there.  And lentils are very cheap, but a nutritional powerhouse.

For more info speak to a vegan friend, colleague, or an NCVA volunteer. We can steer you in the right direction.  Just email us at ncva.avcn@gmail.com.

A hella good meal at Trellla

In the time since this post was written, Trella restaurant has closed.

I was trying to figure out where to have my sweetheart take me for an early Valentine’s celebration, when Erin gave the core NCVA volunteers some exciting news: trendy Italian restaurant, Trella was going to join the NCVA’s newly launched Restaurant Outreach Program, and in a big way.  As I read over their new vegan menu, developed with Erin’s coaching and encouragement, my mouth watered.  It was true Italian favorites veganized… and I didn’t even have to cook!

Trella’s dining room. It’s actually a lot brighter than this photo would suggest.

Yves and I agreed we’d give them a try, partly because it sounded so delicious, but also partly to give them a test run before encouraging other people to dine there.  Trella is not someplace I’d ever been, or even heard of before they joined the outreach program. Quite frankly, I’d rather just go to places where a) I know they have lots of vegan options for me, because I have little interest in dining on limp salad, and b) I don’t have to ask a zillion questions.  In the case of Trella, Erin had already paved the way and given them the best vegan education she could.

But I have to admit. I still felt some pre-dinner anxiety.  What if they ran out of Daiya?  What if they used real sausage instead of faux? What if they had no idea what I was talking about when I asked for the vegan menu?

The Trella vegan menu, complete with NCVA leaping carrot.

It turned out my fears were unjustified. I was pleased to note that Trella is spacious, bright, and modern-looking, although, it wasn’t as busy as I’d expect it to be on a Friday night. I had made a reservation, and our table was already waiting with the vegan menu laid out for us.  I have been involved with the NCVA for more than four years now, and it was a thrill to see our logo, and little stickers with the leaping carrot, all over the menu.  I may have even squealed.  Restaurant outreach is something I’ve wanted to do for some time, but without enough volunteers it simply wasn’t feasible, at least not until Erin came along and made the project her own.  It was amazing and almost moving to see the fruits of her labour.

We forgot to take a photo until we’d eaten all but one piece. It came with four pieces.

It was equally amazing to taste the fruits of her labour.  Yves and I started by ordering their bruschetta as an appetizer.  But Trella wasn’t about to let us go hungry. Before we could even order the server brought us some buns (white and brown) with oil and vinegar to dip them in, garnished by olives which the server assured us they were vegan.  (Are some olives not vegan? I wouldn’t know, I don’t like them.) The bruschetta arrived, piled high with ripe and garlicky tomatoes.  We were off to a good start.

For our mains, we ordered two entrees to share: Tagliatelle Salsiccia (vegan pasta, vegan tomato sauce, roasted faux Italian sausage, garlic, roasted red peppers and shallots), and the Diablo pizza, topped with Daiya, hot peppers, artichoke hearts, grilled faux chicken, and onions.

The Diablo pizza at Trella, made vegan.

Oh. My. God.  It was absolutely fabulous. And I’m really glad too, because the server and the owner/manager presented the dishes to us with such hope in their eyes that it would have been devastating if the dishes were awful.  But they didn’t. They were amazing, and we savoured every single bite.  By the time we were finished we were almost explosively full, but I bet if there’d been more on our plates we would have just kept eating anyway.

Pasta garnished with a basil leaf.

Maybe it was just the novelty of eating a vegan pizza with vegan cheese, I don’t know. I’m afraid of over-stating how delicious my meal was, because I know that when expectations are raised it can often lead to disappointment. But we were very satisfied and satieted by our meal, and even tried to emulate the pasta dish for tonight’s dinner. It was good, but Trella’s was better.  Theirs had satisfyingly fat linguine ribbons and a perfectly tangy tomato sauce, and tofurky sausage medallions.  And I dread the next “pita pizza” I make because it definitely won’t have the same soft doughy crust that Trella’s pizza offered.

We didn’t eat dessert at Trella, as they don’t have vegan dessert (yet!)  We were actually too full for dessert, but that didn’t stop me from chowing on an Auntie Loo’s peanut butter and chocolate cupcake anyway.

Please, give Trella a try and show them that there is a need for omnivorous restaurants to have vegan-specific menu items.  I do recommend making a reservation, and giving them a heads up that you’ll be taking advantage of the vegan menu.  They’re totally new to this, and while they’re doing their best we can help them along as well.  They may not have people ordering off the vegan menu every day. Entrees are in the $12-15 range, and there is a $2 surcharge per entree, but I can hardly take issue with it as it fairly reasonably reflects the cost differential.  (That meat, with all its environmental, health, and other costs is cheaper than vegan alternatives is another topic altogether.)

Trella will also be serving brunch on the weekends. Stay tuned for a review from Erin in the coming days.

Trella Bar and Grill

345-A Preston Ave

Ottawa, ON

(613) 237-6767

Faux Mozzarella, now at Trella! Another Ottawa restaurant joins the Outreach Program

In the time since this post was written, Trella restaurant has closed.

I’m pleased to announce that yet another Ottawa restaurant has joined the NCVA’s Restaurant Outreach Program.

Upscale but unpretentious, Little Italy’s Trella Bar and Grill is a most welcome addition, offering diverse lunch and dinner menus, plus breakfast on the weekends.

The following is a list of all the vegan or “veganizeable” items that Trella will be offering as of Friday, February 11th, 2011. They are identified by the NCVA logo on the “vegan menu” – just ask your host or hostess for it when you arrive!

Keep in mind that small additional costs may apply on some items. Alas, our favourite fauxs can be pricey…


Tomato and Basil Bruschetta (with vegan bread)

Grilled Veggie Stack (with Daiya cheese or tomato sauce)


Mixed greens with vegan balsamic vinaigrette

Trella Salad (mixed greens, grilled faux chicken, red peppers, avocado, walnuts and artichoke hearts with vegan dressing)

Asian Salad (mixed greens, grilled faux chicken, orange slices, toasted sesame seeds, vegan citrus soy dressing and vegan Thai peanut sauce)


Tagliatelle Salsiccia (vegan pasta, vegan tomato sauce, roasted faux Italian sausage, garlic, roasted red peppers and shallots)

Tortiglioni alla Bolognaise (vegan pasta tossed in vegan tomato sauce with faux ground beef)

Pizza (with vegan dough, vegan tomato sauce, and Daiya mozzarella):

Giardino (zucchini, mushrooms, broccoli, diced tomatoes, onions)

Diablo (hot peppers, artichoke hearts, grilled faux chicken, onions)

Carne Amore (faux Italian sausage, faux pepperoni, faux ham)

Americana (faux pepperoni, mushrooms, green peppers)

Salsiccia (faux Italian Sausage sweet red onion)

Burgers and Sandwiches:

Classic Vegan Burger (vegan bun and faux beef patty)

Portobello Burger (vegan bun and Daiya mozzarella)

House Club (vegan bread, faux chicken, faux ham, lettuce and tomato)


Vegan bagel with faux cream cheese

Vegan bagel with faux ham and Daiya cheese, served with vegan home fries

We’ll be announcing a meetup at Trella very shortly, so keep your eyes and calendars open. But don’t wait for us to check it out! And if you do, be sure to post a review in the “comments” section.

Also, do visit Trella’s facebook page. “Like” them and even post a thanks on their wall for giving Ottawa’s veg*n community such a warm welcome!

New NCVA discount at VITAE-MINE

By Amanda

Attention to everyone living or working downtown…VITAE-MINE is offering NCVA members a 10 per cent discount.

They are located at 136 O’Connor Street at Laurier, and are open Monday to Friday only serving breakfast and lunch throughout the work day.

In the mood for a huge salad with all the fancy fixins? How about a sandwich with tons of toppings that it puts other sandwich shops to shame? VITAE- MINE has it all. All the salads and sandwiches can be made vegan…add tofu here or skip the cheese here and substitute with nuts. It’s completely up to you. Mix and match your toppings as you like it! You’re in control. There are also soy free, nut free and gluten free options. (Their gluten free bread is not vegan). If you are not sure what is vegan, just ask the knowledgeable staff.

VITAE-MINE also has fantastic drinks to grab and go. The juice bar can make you a juice cocktail, green smoothie, raw fruit smoothie or a hemp milk smoothie. All of these are available dairy free. If you need your morning coffee or latte, get it here with soy milk, rice milk or hemp milk!! The coffee is fair trade and locally roasted.

So, think VITAE-MINE for your next lunch run.

Check out the website for the full menu and more information. www.vitaemine.com