Author: VegOttawa

VegOttawa Association is a not-for-profit membership-based organization created to educate the public about the health benefits of a plant-based diet for the improvement of public health. Our goal is to reach as many people as possible – whether or not they are vegan/vegetarian. The public benefits from our work through increased awareness of preventative health care through dietary lifestyle habits; while those following a plant-based diet benefit from improved access to information, connections with like-minded community members, and an improved social infrastructure that supports a plant-based diet. VegOttawa Association is working to create an environment within which everyone has the knowledge and ability to take control of their own health, prevent health problems from occurring, and live healthier lifestyles overall. www.vegottawa.org Twitter: @vegottawa Facebook: http://www.facebook.com/home.php?#!/group.php?gid=6313597131

Kim celebrates the big 2-9 (for real!) at ZenKitchen

January 21, 2011August 20, 2025Leave a comment

By Kim

ZenKitchen is one of the few restaurants that I like to save for special occasions. A very special occasion took place last weekend, my 29th birthday. Accordingly, Kyle took me to Zen Kitchen to celebrate.

I consider myself to be somewhat of a ‘foodie’. I like to sit down to a nice meal and discuss it. I like to talk about what makes it special. Caroline Ishii, the chef at ZenKitchen, really impressed me with this meal. Dave Loan impressed me with his drink creations.

When you go to ZenKitchen, the first thing I recommend is making a reservation, especially if you want to eat on a weekend. It’s a fairly small space and apparently it is very popular. After reading my review you will probably see why it is so popular. Also the reason why it’s saved for only special occasions for me is because it is pretty expensive. Keep that in mind when you decide to dine out, maybe trade two Green Earths and a Table for one night out at Zen?

Upon entering the restaurant we were asked by the hostess if she could take our coats. I think that is a bonus point right off the start. I really dislike bringing my coat to the table in the winter. It’s just too bulky. It’s also a good idea for the restaurant owners too, in order to preserve their furniture from the evil salt and dampness that may be lingering on the people of Ottawa’s outerwear.

When we sat down we were told of the special and given some time to think. This restaurant is not cheap, which is another reason why we save it for only a special occasion. While I was looking through the drink menu, I noticed a very cool breeze around my butt and legs. It felt like –75 degrees outside and being in an old building I figured it was just something to do with the construction. It was pretty uncomfortable though. I ended up finding the culprit after some searching: the electrical outlet. However, I forgot to mention it to the staff later on because I was so wrapped up in my meal and drinks. So, Dave and Caroline: If you are reading this, please insulate your electrical outlets! 🙂

Kyle and I both ordered the Four Course Chef’s Tasting Menu for $48 per person. All that we were told was that it was Mediterranean themed. I almost didn’t go for it because when I think of Mediterranean food I think of olives, which I really can’t stand the taste or smell of. But I decided to take a chance and it turned out to be a really good chance to take! For drinks, we both ordered the Kimchee Caesars for $8 each. Not overpriced byOttawa standards. It was perfectly spicy and tasted like summertime. For those who know me well, I had an obsession with Bloody Mary’s this past summer. The Kimchee Caesar consisted of tomato juice, vodka, kimchee and a salt rim. Kimchee is something I would have never thought to put in a drink. Very creative and delicious. Thanks Dave!

01ButternutSquashrisottoballs — Butternut squash risotto balls

The first course that came out was a butternut squash risotto ball with a panko crust and a chipotle sauce. It was fabulous. The butternut squash was so creamy and melted in my mouth. It almost had a sort of cheese-like flavour to it. I forgot to take a picture until I was halfway through it, so it doesn’t look as fancy in the picture as it did when Chef Caroline brought it out to us. The only thing about this meal that would improve it is a second or third risotto ball!

Second course was surprising. It was a quinoa tabouli salad with beets and a horseradish aioli. I think this very special salad was created with Lebanese elements. Very creative and presented beautifully. It tasted even better than I would have thought. The quinoa had a very nice sweetness and some citrus notes to it. Throughout the quinoa part were little mustard seeds that popped in your mouth. I would try to duplicate it at home but I wouldn’t know where to start! Kyle is someone who really does not like beets, so this was worrying me while he ate it. I think since the beets were cut so small and each bite incorporated the other elements of the meal, he really enjoyed it. Also the beets lacked the earthiness that they usually have. They were juicy and sweet. Bonus.

01mushroomoniontempehpasta — Mushroom onion tempeh ravioli

Third course was the main meal. It was hand wrapped ravioli with caramelized onions, exotic wild mushrooms, and tempeh. I love fresh pasta, and it’s one of the things I miss most, being vegan. The pasta element was served very al dente, just how I like it. I love onions and I love mushrooms and I love pasta so I am a hard critic to please when it comes to these things. They have to be cooked to perfection, and they were. The onions were not mushy and were nice and sweet. Within the mushroom and onion medley were some other vegetables, cooked to perfection as well. I believe I tasted some sweet potato. The only element of the dish I couldn’t find was the tempeh. I think it was stuffed in the ravioli but there was so little of the stuffing that you couldn’t tell what it really was. However, I overlooked that aspect and consumed every drop of food on my plate. Yums.

01chocolateganashpiramidcake — Pyramid cake.

The fourth and final course was an orange and cardamom pyramid cake covered in chocolate ganash with raspberry coulis and candied orange peel. At first I was not very impressed. I really don’t like fruity flavours messing around with my chocolate. However, after the other three amazing courses, I trusted Caroline enough to giv ‘er a try. I am glad I did. Absolutely divine! The cake wasn’t overpoweringly orangey or cardamommy; it was nice and moist. The chocolate ganash was a compliment to the cake. I loved it.

After dessert we wanted one more drink since it was such a special night. Kyle ordered some Laphroaig Quarter Cask Single Malt Scotch $7.5 and I ordered a Caipirinha $8. The Caipirinha consisted of Cachaça, lime, organic cane sugar. Cachaça is a Brazilian type of rum. I really enjoyed this one. It was refreshing and a good way to end the meal.

Except…the meal was not over. With the bill came two chocolate mint truffles. Melt in your mouth goodness.

Overall the meal was excellent. I am not one for surprises so it was very unlike me to order something and not know what it was going to be, but I am starting a new year so maybe this year I will just let go a little and try new things. I love how creative Chef Caroline and Dave are. Not once in my entire meal did I taste the typical Greek or Italian flavours one would normally assume of Mediterranean cuisine. Instead it was surprising, sweet, rustic, and citrusy. I loved every bite. I liked the ambiance of the restaurant, dimmed lighting, cute artwork (I think by a local artist? It has changed every time I have been there…a whole three times now!), and I didn’t even notice the music (good, because if I notice it it’s probably because it’s annoying me).

The most special part of the meal was when Chef Caroline brought us out our meals. It shows she takes special care with each and every one of her dishes. That’s wonderful, because I take special care eating everyone one of her dishes 😉

It makes perfect sense not to serve animals at a fundraiser intended to help animals

January 21, 2011August 20, 20252 Comments

The NCVA has sent a Letter to the Editor to the Ottawa Citizen regarding the Ottawa Humane Society’s meat-laden menu for its annual Fur Ball.

From what we understand, there is not even a vegan meal offered for those attendees who do not wish to consume animal-sourced foods, which is a shame since vegans are often the most vocal advocates of adopting animals from shelters and rescues, spaying and neutering, etc.

We do not approach this issue with any combativeness; Many NCVA volunteers and members support the OHS, either financially or through adoptions. It is the NCVA’s goal to normalize and encourage the choice to not eat animals and animal products, and we simply feel that an animal product-free Fur Ball would be a positive contribution to that goal. It’s a win for everyone!

This is the article that our letter responds to:

Ottawa Citizen story

This is our letter:

Re: Fur Ball ignores call to have meatless meal

The National Capital Vegetarian Association (NCVA) is disappointed to learn that the Ottawa Humane Society is unwilling to consider a vegan menu, for its annual Fur Ball event.

Having a plant-based menu for the Fur Ball would be a hugely progressive move for the well-being of animals and for human and environmental health, and one that would no doubt be welcomed and praised by animal lovers. The resounding success of award-winning Ottawa businesses like ZenKitchen and Auntie Loo’s bakery demonstrate that there is a strong demand for vegan cuisine in our region, and that it can be every bit as delicious and satisfying as animal-derived alternatives.

While we understand that keeping animals off the menu is not required by the OHS’ mandate, with its refusal the OHS misses an opportunity to send a consistent and overwhelmingly positive message. A plant-based menu unequivocally demonstrates that the well-being of all animals is a top priority for the OHS.

This isn’t about “caving in,” as the article puts it. There’s simply no compelling reason why OHS supporters would not thoroughly enjoy a gourmet meal that leaves animals off the menu, and many reasons why it would be a viable, progressive, and positive course of action.

Shaun Desjardins
National Capital Vegetarian Association
http://www.ncva.ca

Vegan eats across the pond. (Part 1 London)

January 18, 2011August 20, 20252 Comments

By Amanda

My husband Shaun and I were in London and Paris over the holidays. This was our first time visiting these fine cities. We did our research and had a huge list of vegan friendly eateries that we were eager to try.

Part 1 First stop…London!

With Christmas, Boxing Day and the two bank holidays, many places decided to close from Saturday until Tuesday! This forced us to wander the streets of London trying to find something on our list that was actually open. We had no idea that such a huge city like London would completely shut down over the holidays…even The Tube was closed for part of our trip! The good thing was that while we were on the search for food, we got tons of exercising walking and building up our appetites.

The first place we found was an all you can eat vegan buffet called Jai. It was your typical Asian spread with noodles, rice, stir-fried veggies and mock meats. It was also very cheap at 5 pounds 50 for as much as your belly can hold. This restaurant chain is all over London with names such as Tao, Jao, Veg, Tai and various other three-letter words. For the price and the number of restaurants, it is a safe bet.

Next on the list was Vx. This is the cafe in the basement of SSOV. (If you do not know about SSOV, then I cannot tell you what it really is as it is top secret. OH NO, I have probably already said too much!! My cover is blown….) Here we found yummy foods provided by the companies Accidentally Vegan and Ms. Cupcake. We shared a bean burrito and a Seitan Cornish Pasty. Both were delicious but I highly recommend the Cornish Pasty because it screams London comfort food! Now, for dessert! If you know me, you would know that I love my cupcakes! (I have done cupcake hops of every city I visit, always on the search for the best vegan cupcake!) We tried 3 different flavours of Ms. Cupcake’s amazing cupcakes. We had a Pomegranate, Chocolate and Ferrero Rocher. They were some of the prettiest cupcakes I have every seen but the Ferrero Rocher was out of this world! Drool…

We found another vegan safety zone-Maoz. This is a chain of falafel joints in Europe but it has spread to New York City and that is where we first experienced its greatness! Maoz is like Subway for falafels but you get to add your own topping from the endless salad bar. They provide you with a pita filled with falafels and you go nuts adding toppings such as grilled cauliflower and broccoli, tomatoes, pickles, peppers, olives and many more toppings as well as various sauces. Shaun got the pita and falafels where I chose the pita-less option where you get falafels in a box and you can still fill up on salads. It’s great because with either option, you can eat up all your veggies and then go back for a refill. It is very good and definitely worth a visit for healthy fast food.

While walking all over the city, we stumbled across a vegan buffet called Vantra. We opted for the take out option where you pay for the size of the take out box and stuff it as full to your little heart’s content….BUT you have to be able to close the lid! That’s their rule and they have a sign that says so! There were hot and cold dishes consisting of stews, curries, veggies, rice, noodles and salads. Many of the dishes were quite filling with potatoes and other root vegetables. Once, we got back to the hotel with our hot mixed meal, the food was a mix of mush but tasty tasty mush! If you do not like your food to touch, then this place is not for you!

One day we were walking around again desperately trying find ANYTHING vegan that was open. Just our luck, a sign yelled to us….Sagar-Vegetarian and Vegan Indian Cuisine. It was cold out and a warm curry sounded like a great idea. We asked about vegan options and the waitress brought us a special edited version of the main menu that contained all the vegan options. What a great idea…a separate vegan menu! Shaun ordered a curry on rice and I chose a Potato Curry Dosa. Very typical South Indian food but I was quite happy with our random find!

For the Grande finale…Mildred’s. We heard many things about this great vegetarian restaurant in London. It has been around since the late 1980’s and is often a crowd favourite. The menu has mostly organic items and the vegan items are clearly labeled. I went with the Mixed Mushroom and Porcini Ale Pie served with fries and mushy peas. Shaun had the Burger of the Day with fries and a basil “mayo” that was spectacular. Both dishes were amazing and now we see why this place is always so busy. For dessert, I went with the Cherry Chocolate Truffle with Fig Coulis and Shaun had the Tofu Coconut and Banana Cheesecake with Maple Syrup. The truffle was a rich pure chocolate pudding served in a dark chocolate rectangular box. I still dream of its chocolaty goodness. The cheesecake was probably the best that either of us has ever had and Shaun knows his cheesecakes! Overall, this was the best meal we had had in London.

Overall, London was extremely veg friendly but most places knew how to make their dishes vegan when asked. All you can eat buffets and pay by box size are quite common at the restaurants. This makes it very easy to load up for a big meal and the prices are very cheap too! I know there are many other vegan places in London but we were limited as quite a few were closed over the holidays. We could easily go back to London and not eat at the same restaurants but some of these are definitely worth going again and again!

Next stop…. Paris and Part 2 of our adventure.

Pizza Pizza Pizza!

January 13, 2011August 20, 20251 Comment

Hey everyone,

Shaun here with a vegan pizza option for us vegan Ottawans.

Pavarazzi’s (locations at Somerset West at Lyon as well as 223 Laurier East) offer a delicious option for us vegans. Here’s what I suggest:

Order the vegetarian pizza (Artichoke hearts, olives, roasted peppers, tomatoes, sesame seeds) with the herb crust and spicy sauce.

Then enjoy!

Thanks to Auntie Loo for this yummy suggestion!

Foie gras and the politics of privilege

January 13, 2011August 20, 20254 Comments

By Kyle

There is some culinary controversy leading up to this year’s Winterlude. Celebrity chef Martin Picard was set to cook for the Taste of Winterlude event on February 4. Picard is well known for his use of foie gras, an ingredient produced by force feeding a duck or goose. Due to the exceptional level of cruelty involved in the production of foie gras, the selection of Martin Picard as chef has been controversial.

After a number of people raised concerns, the National Capital Commision (NCC) asked Picard to take foie gras off the menu. Instead of preparing a meal sans foie gras, Picard decided to back out of the event entirely. Apparently, Mr. Picard is unable to prepare a meal without using his favourite ingredient. The NCC announced that another celebrity chef, Michael Smith, has taken on the tremendously challenging task of creating a meal that doesn’t contain the fattened liver of a force fed bird.

On the heels of this decision, there have been complaints about self righteous “animal rights nuts” who are unfairly pushing their choices and opinions on everyone else. It is a common tactic to portray vegans and others concerned about animal rights as strident, unreasonable, and downright oppressive. I find it fascinating how the most privileged and powerful have an uncanny ability to paint themselves as a persecuted minority.

The myth of the confrontational vegan is not only overblown, it turns reality on its head. I’ve eaten meat in front of vegans and I’ve declined to eat meat in front of omnivores. Vegans have sometimes given me flak for eating meat, but it’s nothing compared to the harassment I’ve received while choosing vegan options in front of omnivores.

When I turn down meat, I am often bombarded with questions. Usually these questions have a hostile tone and are asked by people who aren’t really interested in the answer. There are also the fun rants about how eating meat is natural, how it’s healthier, how humans are on top of some mythical food chain etc. These are all presented, unsolicited, as if they were clever and novel arguments. If I refuse meat in certain crowds, my masculinity is challenged. But easily my favourite tactic is when someone, who wouldn’t otherwise have done so, orders copious amounts of meat because they think they are making some sort of point.

In that fine tradition, Steve Mitton of the Murray Street Bistro has decided to put foie gras on the restaurant’s menu as a protest. Foie gras is not usually served at the restaurant, but in a breathtakingly obnoxious move, he has gone out of his way to add it. This is a good example of the way privileged people often react when they are asked to make the tiniest concession.

I think there are two reasons for these excessively negative reactions. One reason is that omnivores make up the vast majority of the population and as such are accustomed to being catered to and getting things their way. This is undeniably a privilege. When privileged people are asked to accommodate others, something they aren’t used to doing, they often view it as a deep injustice.

The other factor at play, I believe, is that deep down many people know that using animal products is problematic. When they are confronted with this reality, they often get defensive as a way to cope with the cognitive dissonance.

Clearly, not every omnivore behaves this way. Most are perfectly pleasant people. However, it is long past time we do away with the myth that those who are concerned with animal rights are the ones who push their views on everybody else. More often than not it’s the other way around. We live in an omnivore’s world and nobody is being oppressed when people are asked to make a small concession and refrain from eating foie gras at a large public event.

The author, Kyle, is neither a vegan nor a vegetarian.

My healthy Valentine

January 12, 2011August 20, 2025Leave a comment

By Natasha Kyssa
http://www.simplyraw.ca

Valentine’s Day is widely celebrated as the day to express love and affection to our beloved ones in honor of Saint Valentine. Although the origins of Valentine’s Day are somewhat unclear, one popular legend is that Valentine was a 3rd century Roman priest who lived under the rule of Emperor Claudius II. To strengthen his army, Emperor Claudius outlawed all marriages for young men believing that single men made better soldiers than those that were married. However, Valentine, a romantic priest at heart, continued to secretly perform marriages against Emperor Claudius II’s unjust law, and when his defiance was discovered, he was thrown into jail and sentenced to death on February 14. Before his death, Valentine wrote a letter to a woman he loved, signing it “Your Valentine.” Today, the expression is widely used and the tradition continues with exchanging of love notes in the form of “Valentines.”

Although we may never know the true identity and story behind the man named St. Valentine, this much is for certain: Valentine’s Day is considered to be the most romantic time of the year where lovers express and reaffirm their love for one another. It also ranks the second largest card-sending holiday. According to the Greeting Card Association, an estimated one billion mass produced valentine cards are sent each year!

While the emphasis is placed on romantic cards, hearts and love, the majority of people show their affection with edible gifts that are not so “heart-healthy.” Sugary, high-calorie chocolates, candy, and other cholesterol-laden desserts are commonly exchanged between lovers, friends and family members as tokens of their love and appreciation.

I find it ironic that we want our Valentines to be ours “forever” yet feed them harmful foods that play a role in heart disease, blood acidity, sugar spikes, candida, diabetes, and obesity. Shouldn’t we express our love with nurturing gifts that prolong – and not shorten – their lives? After all, how can anyone be happy if we don’t possess good health?

Valentine’s Day is synonymous with chocolate and for many people, incomplete without indulging in something sinfully-rich. If you eat chocolate, why not choose one that is of better quality? One that is raw, dairy and sugar-free? Or better yet, use carob or raw cacao to create your own special mouth-watering treats made with love and healthy ingredients!

Love is definitely in the air during the month of February and if you’re like most people, you’ll be celebrating at a fabulous restaurant over an extravagant meal, rich in atmosphere – and for non-vegans, cholesterol. This year, why not skip the crowded restaurant and surprise your sweetheart with your own romantic, full-course dinner at home? Nothing says love like a delicious, home-prepared meal, especially when followed with a dazzling raw dessert. All it takes is a little creativity and plenty of candlelight. As an added bonus, you won’t be compromising your health – or waistline!

Greeting cards, edible treats and flowers aren’t the only gifts you can give. How about the gift of togetherness? It is, after all, the deep emotional connection between lovers and families that matter most on this day. Personally, I like to sneak off to the Gatineau Park to spend the afternoon snowshoeing with my husband Mark. For me, nothing comes close to warming up in the log cabin, and sharing a simple raw lunch after a good workout in the crisp, clean air.

No matter how we celebrate, Valentine’s Day is an occasion to express our affection to the special people in our lives. And, giving healthy gifts show them just how much we care about them. After all, don’t we want our sweethearts to be around for a very long time?

Happy Loving!
Natasha

Natasha Kyssa is the author of “The SimplyRaw Living Foods Detox Manual,” and owner of SimplyRaw. She facilitates a life-changing detox program, and teaches delicious “Life In the Kitchen” food classes. See http://www.simplyraw.ca or call /(613)234-0806 for dates.

Another new NCVA member discount: Credible Edibles

January 7, 2011August 20, 2025Leave a comment

Credible Edibles, a local, eco-friendly business, has approached us to offer NCVA members a 10 per cent discount on their purchases.

lunchBoxPurple — One of the lunchtime accessories offered at Credible Edibles.

“Credible Edibles is Ottawa’s first explicitly environmentally-friendly and healthy café and caterer. We aim to offer convenience without compromise. Busy people can get a healthy, earth-friendly lunch quickly and not too expensively,” explains its proprietor, Judi. “We opened on Earth Day 2009. We focus on unique, globally-inspired, locally-sourced seasonal menus which are 80 per cent vegetarian and 40 per cent vegan, as these are the most earth-friendly.”

Judi is a committed vegetarian and aspiring vegan, who wants to recognize and encourage others who are on the same journey. “I think the NCVA does great work and this is a way to support the organization,” she says.

In addition to the lunch time café Credible Edibles specializes in green catering for breakfasts and lunches. It uses no disposable items in our catering service. It also offers cooking classes, workshops and private consultations, and sells environmentally-friendly lunch time accessories.

Its menu features a mostly plant-based selection. For the winter months Credible Edibles is offering vegan choices including Senegalese peanut soup with ginger and fresh cilantro, red and napa cabbage salad with spiced pecans, local cranberries and apple, toasted dulse, lettuce and tomato sandwich, grilled veggie wrap, New Orleans-style Muffuletta, and many of its dessert options are vegan and/or gluten-free.

For more information:

Credible Edibles
Slow Food for Fast Lives
78 Hinton Avenue North, Ottawa
www.credible-edibles.ca
613-558-SLOW

Latest issue of Capital Veg News infiltrates Ottawa

January 5, 2011August 20, 2025Leave a comment

The Winter 2011 issue of Capital Veg News has been sent to the printers! Here’s a pdf of it:

Winter 2011 Capital Veg News

You may notice that there is some repurposing of blog content for the newsletter. Our blog content has been so good, we figured why not? We print 1,000 copies of each issue of the newsletter and it gets circulated far and wide, mostly through the City of Ottawa’s public libraries. Many of the people who receive it don’t know about the blog yet, or may not be blog readers. In fact, NCVA vice president Corrie Rabbe learned about the NCVA’s existence through picking up a copy of the newsletter, which is evidence enough that it’s a valuable thing to produce!

A special thank you to our newsletter supporters… The Table Vegetarian Restaurant, Rainbow Natural Foods, Green Earth Vegetarian Cuisine, Cafe My House, Credible Edibles, and The Green Door. Their advertising support is what allows us to print and circulate 1,000 copies. Also, thank you to volunteer Chantel who so competently and without complaint does the pagination and design.

Please feel free to print off a few copies and leave them wherever there are potential readers, including your omnivorous friends and family members.

Veganity 101: The joys of Purse Food

December 29, 2010August 20, 20251 Comment

by Jen Lahey

One of the greatest things about being a vegan is exploring all the delicious food available to you. Increasingly, there are options available in restaurants, at corner shops, and at farmers’ markets. But what about those days when you’re on the run, or you’re out for a pint at a less than vegan-friendly pub and you find yourself with a roaring case of the hungries?

Being a healthy, happy vegan, I am a high energy sort of person, the kind who has trouble sitting still for long periods of time. But as my partner and friends and family will attest, if I don’t get in enough foodies my energy and mood flatline and I turn into a non-reactive zombie woman (vegan zombie: “Graaaains, graaains!”).

This, my friends, is where Purse Food comes in (Murse Food for those gentlemen who carry a man bag). It’s become a running gag amongst my friends that I have a constant stash of snacks hidden away in the folds of my roomy Mat and Nat bag, always ready to go for when I find myself peckish in a situation with few vegan options. A tidy stock of Purse Food is one of the greatest tools in a vegan ninja’s arsenal of tricks.

IMG00353-20101229-1104 — Dried fruit and pre-wrapped vegan snacks (a.k.a. Purse or Murse Food) should always be kept nearby in case of a hunger emergency. This tiny purse is holding dried apples, Late July cookies, a PC Organics crispy brown rice bar, and a peanut butter Cocoa Camino snack bar.

Don’t get me wrong: I’m not an advocate of going out with friends to places where the “vegan option” on the menu is an iceburg lettuce salad, and part the fun of strengthening your vegan values and lifestyle is choosing to support places that support us. And I am lucky to hang out with nice people who take into account my veganity and more often than not like to go to places where we can all find something good to eat. But it’s good to be armed for situations that are less than perfect, and being an easy-going, always-prepared person gets you far in the battle to show the world how relaxed and non-complicated being a vegan really is.

Stocking your bag with a selection of goodies means you never have to worry about what to do when you feel your energy dropping in the middle of a busy day at work, when you’re stuck in a meeting, or when you’re out running errands. It also means you can choose to have healthy things stashed, so you don’t have to settle for processed crap from the 7-11 or stale, questionable baked goods at conferences and meetings.

A good place to start your harvest of Purse Food is the local health food store. A few suggestions to get you going: Raid the bulk food section for goodies, such as tamari almonds, sesame sticks, and dried fruit (mango is my current fixation). There’s lots of other items to suit the cause; these are just a few of my stand-bys. Then meander over to the snack shelves and snag some Lara bars and vegan jerky. I also found my new favourite stash at the Hartman’s Your Independent grocery store on Somerset: wasabi cashews (WASABI CASHEWS! So. Good.)

Cut up veggies and fresh fruit can work, too, though they’re better for times when you know you’ll be eating them within a few hours (finding annihilated fruit in the bottom of your bag days later = fail). Then head on home, divvy your finds into small containers or resealable bags, and venture forth confidently to rock your own vegan world.

Tried and true tofu turkey

December 20, 2010August 20, 2025Leave a comment

By Edelweiss

Although I’ve been a vegetarian for more than 25 years, my mom and dad have still not ventured into cooking veg*an holiday food. So every year, I take a tofu ‘turkey’ to Montreal, frozen, and heat it up when they’re cooking their meal. It travels well, and it’s nutritious, tasty and festive.

You’ll probably have to spend some time at the store getting all the spices and other ingredients, but assembling the ‘turkey’ doesn’t take long. It needs to be made over three days, and takes about 15 minutes each day.

Enjoy! Serves about four people. Double the recipe to serve eight.

Homemade tofu ‘turkey’

Stuffing

1 tablespoon oil
1/2 large onion, chopped finely
2/3 cup celery, diced
1/2 cup mushrooms, chopped finely
2 cloves garlic, minced
1 teaspoon sage
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon savory
1/2 teaspoon rosemary
1 teaspoon celery seed
salt and pepper
2 tablespoons soy sauce
1 1/12 cups vegan herb stuffing (or use bread crumbs: crumble half a baguette that’s a few days old and dry)

Saute the onion, celery and mushrooms. When soft, add the garlic and spices. Cook for five minutes. Add herb stuffing or breadcrumbs, and mix well. When cool, roll into a ball, compress, cover with plastic film, and put in freezer until frozen.

The “turkey”

1 pound firm tofu
1 pound silken tofu
1 teaspoon sage
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon savory
1/4 teaspoon rosemary

Crumble firm tofu and add silken tofu: mix with hands. Add spices. Put a couple of 20-inch pieces of plastic film in a cross on a plate, and put half of tofu mix on the plastic.

Take stuffing from freezer, remove plastic film, and put on top of tofu mix on plastic. Pour rest of tofu mix over the stuffing ball, so it covers the stuffing completely. Make into a ball, press down on the ball so there’s a base (so it doesn’t roll around), wrap it in the plastic and put back in the freezer until frozen.

Basting Mixture

1/4 cup oil
1 teaspoon soy sauce
1/2 tablespoon of vegetable base
1 tablespoon orange juice or syrup
1/4 teaspoon dry mustard

Mix, and put into a little glass container for traveling.

Cooking: Heat oven to 375 degrees. Thaw and put tofu turkey into baking pan, and pour half of basting mixture over it. Cook for 30 minutes. Add rest of basting mixture and cook for another 15 minutes.

Gravy: I use a packaged vegan mix. You can also try a gravy recipe like this one: http://vegetarian.about.com/od/saucesdipsspreads/r/misogracy.htm

Cranberry sauce: I make my own, but you can (of course!) buy it ready-made.

Happy holidays!

Edelweiss