TVA in Action

Upcoming Events

Healthy Eating Talks

April is jam-packed full of a number of workshops in our Healthy Eating Talks series. Don't miss your chance to register for one of THREE great workshops at the end of April. To register, please phone the TVA office at 416-544-9800, or send an email to Barbi Lazarus, Administrative Assistant: blazarus@veg.ca. These are 'pay-what-you-can' events, with all proceeds going to the Toronto Vegetarian Association. 

Healthy Eating for Diabetes

More than 2 million Canadians have diabetes - 90% of them have type 2, an entirely preventable (and reversible) disease. If you're over 40, overweight, have high cholesterol, high blood pressure or you're a member of a high-risk group (Aboriginal, Hispanic, Asian, South Asian or African descent), you're at risk of developing type 2 diabetes. Attend TVA's preventing and reversing diabetes workshop to learn how to reduce your risk. Speaker Nimisha Raja will present findings from The China Study and Dr. Neal Barnard's Program for Reversing Diabetes and suggest lifestyle changes that prevent this disease. Handouts and recipes will be provided.

When? Tuesday, April 28th, 7 to 9 pm

Where? The Big Carrot, 348 Danforth Avenue, Carrot Common 2nd Floor

Optimal Health Through Plant-Based Whole Foods

This talk, presented by Brendan Brazier, will be followed by a booksigning of his new release, Thrive Fitness.

When? Wednesday, April 29th, 6:30 to 9 pm

Where? The Running Room, York Mills Gardens, 808 York Mills Rd. Unit 11

Plant-Based Sports Nutrition for Optimal Performance

This talk, also presented by Brendan Brazier, will be followed by a meet and greet at Rawlicious.

When? Thursday, April 30th, 7:30 to 9:30 pm

Where? ironKore Performing Training Systems Inc., 3076 Dundas St. W.

Find the full schedule of Healthy Eating Talks at www.veg.ca/healthyeating.

TVA Group Events

The TVA Dinner Social Group will hold their next meeting at Simon's Wok Vegetarian Restaurant (797 Gerrard Street East, at Logan) on Thursday, April 16th at 7pm. Please RSVP at 416-544-9800 or dinnersocialgroup@veg.ca.

The York Region/North York Vegetarian Group will hold their next social dinner at Spring Rolls Restaurant (4841 Yonge Street) on Wednesday, April 29th at 7 pm. Please RSVP to yorkregion@veg.ca by April 23rd. Spring Rolls is a thai restaurant, offering a fully vegan section of their menu.

Join one of TVA’s social groups.

TVA Donations at Work

In just a few weeks, Harold Brown will begin his speaking tour to high school students in Toronto! Harold founded Farm Kind to help farmers make the transition from animal based to plant based agriculture, and to educate consumers about how their food is produced. From April 20th to 24th (Earth Week), he’ll be bringing this message to youth across Toronto, where he'll be talking about the effects of animal agriculture on the environment, using his first hand experience.

Join Harold at his Farewell Eco-Fair, hosted by UTCARE, on Saturday, April 25 from 1 to 5 pm, at the International Student Centre at U of T (33 St. George Street). 

Directory Updates

King's Cafe has finally re-opened after a lengthy renovation. Other restaurant updates include a new Indian vegetarian restaurant, Indian Spice Kitchen, located at Markham Road and Lawrence, and new vegan-friendly options at Rancho Relaxo, including deep-friend vegan ice cream! 

Discount card holders are in for an extra special treat, with new discounts being offered at Panacea, Rancho Relaxo and Organics on Bloor.

We regret to report that Pure Vegetarian Restaurant has closed.

Find all the details about these updates and more on our Directory Updates page.

Recent Media Appearances

Our very own David Alexander, Executive Director, was recently interviewed on The Weather Network about our fundraising event Beyond Earth Hour. David discussed the message behind the event - that what you eat has a lot to do with how lightly you tread on the planet. He also described how the event would roll out, including our fabulous lineup of guest speakers and delicious eco-friendly food.

The event was also covered by Inside Toronto. Read the full article here.

David Alexander also appeared in the National Post on behalf of TVA, with his letter to the editor on March 27th, 2009. David responded to a piece that promoted meat consumption, and ignored the proven health benefits of a plant-based diet. His letter made reference to reputable sources that are hard to dispute, such as the American Dietetic Association.

In the News

BOCA Responds to Activists - Pledging to Phase Out Use of Eggs

In response to a letter writing campaign led by Compassion Over Killing, BOCA (known for making tasty faux meat products) has announced they will stop using eggs in their products by the end of 2009. According to a company spokesperson, "BOCA brand will be eliminating eggs in all of its products by the end of this year. We anticipate all BOCA products will be egg free in 2010". This is a huge victory for vegans and chickens everywhere, so congratulations!

Upcoming Spiritual Festival Includes Vegan Focus

The "In Spirit" festival, happening April 19th to 29th, will include a vegan component titled "Vegan Revolution". It will be a day of workshops exploring veganism, and will also include a vegan lunch and snacks. For more information email urbanedgeyoga@gmail.com or visit their website.

Hot Docs Schedule 

The Hot Docs Schedule includes an entire section of animal and wildlife related films. Find the listings here.

Nutrient of the Month

Care of Karen Soper, RNCP and Lisa Pitman

 
C is for Colourful: A Rainbow of Sources of Vitamin C

Everyone talks about the known benefits of Vitamin C as an antioxidant protecting cells from damage from free radicals. However, a recent study in Seminars in Preventive and Alternative Medicine that looked at over 100 studies over 10 years, revealed a growing list of benefits of Vitamin C , including protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.

Some other lesser-known facts about Vitamin C is that it is required for the synthesis of the protein collagen, which is a very important structural component of blood vessels, tendons, ligaments, and bone. It also plays an important role in the synthesis of norepinephrine (a neurotransmitter), so indirectly through healthy brain function, Vitamin C can even affect mood.

Vitamin C is an easy one for vegeterians, being plentiful in veggies such as broccoli, brussel sprouts, collards, green peppers and kale, and fruits such as mangoes, strawberries, citrus fruits and cantaloupe. The trick is that because it is a water-soluable vitamin, cooking methods such as pressure cooking, roasting or frying, have the highest rates of decomposing Vitamin C. The wisest suggestion to preserve the natural Vitamin C content in your foods is to lightly steam vegetables, and eat fruits and vegetables raw where possible.

Find more nutritional information at veg.ca/nutrition.

Recipe: Kale Salad from Natasha Kyssa's The Simply Raw Living Detox Manual

•    1 head of kale, shredded
•    1 avocado, peeled, seeded and cubed
•    1 cup chopped tomato into bite sized slices
•    2 scallions, sliced finely

•  2 TB olive oil (optional)
•  1 TB lemon juice
•  Sea salt (to taste, a couple of pinches usually works for me)           

Photo care of Jen Stewart

Mix the dressing ingredients together in a large bowl. Toss in the shredded kale. Massage the kale with the dressing for five minutes. You will notice that the texture starts to change. The texture should resemble steamed kale after a few minutes of massaging it. Add the avocado and continue to massage the salad to coat all of the kale leaves with the mashed avocado. Let the salad sit for 10 minutes to an hour. Top with the tomato and scallions just before serving.

Find links to more recipes at veg.ca/recipes.

Compassionate Eating During Spring Holiday Season

Veggie Ideas for Easter and Passsover

	Photo care of Emilie Hardman

One of the greatest challenges of being a vegetarian in an omnivorous family can be attending holiday dinners. With two holidays this month, Easter and Passover, we thought we'd pass on some tips for making sure you're not following the way of the Easter Bunny and just munching on some carrots while everyone else enjoys a flavourful feast!

For links to recipes and meal ideas for Easter, visit our Vegetarian Easter Tips and Recipes page. Surprise your loved ones by making easter eggs out of Japanese sticky rice!

TVA's new Kosher page can help you find local restaurants and stores that may have vegetarian items for Passover. However, if you're looking for vegan items, this may be more difficult. How about making some chocolate matzo (recipe below)? If you use egg-free, whole wheat matza, it's not only simple and vegan, but even healthy too!

For more recipe ideas, check out the Jewish Vegetarian Year Cookbook, which is divided into chapters for each Jewish Holiday, available at our Resource Centre.

Chocolate Matzo Bark

• 10-12 pieces matzo
• 11-12 oz. dark chocolate
• 5-6 oz. white chocolate (vegans may have to omit this if you can't find non-dairy white)
• 3/4 cup finely chopped pistachio nuts (or other if you prefer)
• optional: dried fruit (i.e.apricot) or crystallized ginger (chopped small)

 
Melt the two chocolates separately in bowls over boiling water, or in the microwave. Line cookie sheets with wax or parchment paper. Place matzo on the paper and brush with melted dark chocolate. Sprinkle with the nuts and fruits, and press down a bit. Drizzle in swirls, the white chocolate over the chocolate covered matzo. Refrigerate for about 15 min. until the chocolate is solid. Break into pieces, and store for up to one week in the fridge. 

Reader’s Corner

TVA member and volunteer Moreen Murray offers you this fun quiz: What kind of vegetarian are you?

Many of you (and I am guilty) have taken those quizzes in the fashion magazines that ask what your style personality is, so just for fun here’s a brief quiz to determine if you’re Classic, Avant Garde, Sporty or Exotic…

What is your idea of the ideal veg meal?
A)    A beautifully prepared  3  - 5 course meal in a high-end restaurant complete with organic and vegan wine
B)    Any cuisine which has liberal use of spices
C)    A veggie dog from a cart, or your own snack bar
D)    A hearty and basic home cooked meal

When asked to bring a dish to a potluck are you likely to bring:
A)    Something which has taken numerous hours and dishes to prepare
B)    A stick to your ribs stew, soup or meatloaf
C)    A colourful and inventive raw food creation
D)    Whatever you can find that’s vegan in a store enroute

Your must-have in your kitchen is:
A)    Any vegan ingredient of the moment often with an unprounouncable name
B)    Lots of lentils, beans, veggies, fruits, flour etc. etc.
C)    A sprouter, a VitaMix, a dehydrator
D)    Cereal, peanut butter…menus from veg takeout places

Your favourite dessert is:
A)    A multi layered vegan torte, preferably chocolate
B)    Anything homemade, pie, cookies, cakes
C)    A piece of fruit
D)    I’m just not into dessert

If you chose mostly A’s you are a ….Ha, we do love being categorized right? Horoscopes, clothing preferences, personalities…Does it really matter? There are many ways of having veg style as long as you’re happy and nourished. The reason I decided to come up with this quiz was the result of a recent conversation where I learned that the author Eat Right for your Type, Dr. Peter D’Adamo, who promotes eating according to your blood type, has a new book coming out called The Genotype Diet which apparently is being featured by the arbiter of the universe, Ms. Oprah Winfrey.

My point is just this, no matter what the fashion trends are, being kind to the planet and compassionate towards animals never goes out of style!