This is a quick post to remind anyone in the GTA that this weekend is the Vegetarian Food Festival, the largest vegetarian food festival in the world.
I went yesterday and had a blast. There were some awesome speakers and cooking demos. I enjoyed seeing Lisa and Nicole discuss tips for how to eat for cheap while still keeping health in the forefront. They shared delicious samples (and recipes) for a chocolate chip brownie bar with avocado frosting, an herbed tahini dip and homemade nut butter and almond milk. It was also great to see Isa Chandra Moskowitz who demo’ed her Beet Burgers and Carrot Bisque. Sadly, I wasn’t able to make it to Terry Hope Romero’s demo of her olive-flecked seitan gyros with a tzatziki cucumber dill sauce which I think is from her upcoming cookbook, Vegan Eats World.
I also had fun checking out over 100 vendors of vegetarian and vegan food, treats, equipment, books, and clothes. There were many vendors that I had never seen before so I enjoyed being able to sample their foods to see what I liked. A shout-out to Manitoba Harvest who had samples of hemp hearts and their protein powders (they had coupons for my favourite Hemp Pro 70, too!), samples and great deals on Camino Chocolate Bars, and the absolute best (hands-on) non-dairy milks by The Bridge. It seemed like a bit of a teaser since they don’t have a storefront yet (coming soon, she told me), but all their drinks were silky, smooth and sweet despite no sugar additives (not even stevia and the like). The varieties I tried include included milk from kamut, quinoa, farro/spelt, oats, and rice + hazelnuts. They reminded me of the fabulous brown basmati rice milk Rob and I bought at Eataly. Totally in a league of their own in the realm of non-dairy milks (price-wise, too, I am sure). Definitely don’t pass up the chance to try them. The raw salads dressings from RawFoodz were also very nice. I also picked up a wallet from Matt & Nat and some Hurraw lip balms from Nice Shoes.
To celebrate all things vegan, I am sharing a non-traditional yet homely rendition of a classic vegan dish: tofu scramble. This one uses both chickpeas and crumbled tofu as its base and is coated in a delicious lemony-hummus-tahini sauce. Pan-roasted tomatoes add a nice burst of sweetness and I tossed this all over fresh baby spinach. I have also made this with the spinach wilted into the dish, which was also lovely.
So what are you waiting for? Head down to Harbourfront for the vegetarian festival and if you can’t make it, celebrate at home with your own vegan creations.
Chickpea and Tofu Tahini Scramble Salad
Adapted from Choosing Raw
1 tsp coconut oil
350g soft tofu, crumbled
2 tbsp tahini
1/4 cup hummus (I used my favourite recipe)
1 tbsp low-sodium tamari
2 tbsp lemon juice (half a lemon)
2 cups cooked chickpeas , rinsed and drained
1 cup cherry tomatoes
6 cups baby spinach
1. In a medium non-stick frypan over medium-high heat, heat the coconut oil and tofu. Allow to brown.
2. In a small cup, combine the tahini, hummus, tamari and lemon juice.
3. Once the tofu is browned, stir in the chickpeas, cherry tomatoes and drizzle with the sauce. Saute until the mixture is warmed through. Add the spinach to the skillet if you want it wilted, or place the warmed scramble onto raw spinach for a salad.