Exploring Restaurants - Toronto 2!

We visited a restaurant on Bloor called 'Fresh' with Raina, Lyssa, Jesse and Aidan.  I think it's probably going to be the first successful vegetarian restaurant franchise - bet you'll see them in your own city one day.  They already have 3 places in Toronto and there was a 30 minute line up to get in.  Worth it though (in addition to the fact that our companions made the wait exemplary) - best veggie burger I've had in a long time!  Everything looked delicious and all made without hurting any of our furry friends.   That makes me very very happy!  http://www.freshrestaurants.ca/main.asp

Exploring Restaurants - Toronto!

In Toronto a couple of weeks ago, and came across the smallest little tiny family run South Indian Restaurant.  It was one of those little treasures that you see in the maze of street front spots along the way.  Completely unassuming and completely unappealing store front.  We were simply hungry and there it was.   We will go back again and again.  It was amazing!  The flavours were unbelievable...    The sign on the window named it the Everest, but the 'card' they gave us named it  Kothur Indian Cuisine.  Whatever the name, the address is 2356 Lakeshore Blvd W.    They had meat and non meat dishes galore and so reasonably priced, that the three of ate heartily  and came out with a bill of about thirty bucks.

Here's their website www.everestindiancuisine.com

Can't wait to go back!  And Fran - lots of spice!

Pleasures and therefore the challenges of visitors

I've had the wonderful experience of having all of my siblings and my nephew here for the past 2 weeks.  It's flown.  There's been lots of visiting, talking, hanging out together, and of course eating...

For a newbie wannabe vegetarian, this poses some difficulties.  There is for example, the traditional roast of beast complete with roast potatoes, roast veggies, yorkshire puddings and creamy gravy.  Absolutely thumbs down, my favorite meal.    And there's no getting away with a visit of this nature without it.  It's just... tradition!

Course this has been going on for the whole visit - the ebb and flow of meat and non meat meals.   I want to report with pleasure, that I've made it through the whole visit without any temptation whatsoever.  Even the roast of beast didn't tempt me.  I discovered that it's all the other bits that go with it, that I love most.  

I must be hitting the golden mindset that must be needed to make this all work!

Ideas, Ideas, Ideas... a great website!

http://vegweb.com

Now we're talkin'  Thanks Jeannine!  This is a great one.  Reviews of any of recipes appreciated.  Can't wait to try them!

Nutrients in Blackstrap Molasses

I found this chart at
http://www.whfoods.com/genpage.php?dbid=118&tname=foodspice
Who would have thought?

A Question about Molasses

I was in the grocery store shopping and needed to pick up some molasses.  I was faced with several types to choose from and picked one up.  "unsulphurated black strap molasses"   I looked at the nutritional chart and saw what I expected.. Nothing much... but then my eye went to the bottom of the list where what to my wondering eye should appear... Per 1 T.  % of Daily Value.  35% Iron!

Now this might be old hat to you veterans, but this shocked me.   What do you know about that?  I did some research and came up with some information,  but I'd love some first hand understanding of this.   Any insight?

Karen's recipe!

I'm going to launch this blog site with a recipe that we were given by our friend Karen.  She brought it to a  potluck, we asked for it and just made it for the first time about 2 years later!   When I described it to colleagues at work one person said " it sounds like a samosa pie"  and she's right!


Curried Vegetable Pie with Chickpea crust
Crust
1/2 cup cooked or canned chickpeas
1 1/2 cups flour
1 tsp salt
1/2 tsp cumin
1/3 cup veg. shortening or margarine
3 T cold water


Put flour, salt and cumin in a bowl and mix.  Cut in the shortening.  Puree chickpeas and add to the mixture.  Mix sparingly.  Add the water if needed and mix with a wooden spoon.  Once blended form into two balls and put aside.


Pie filling
Chop the following:
2 medium carrots
1 small onion
2 stalks celery 
1 large bell pepper 
2 cups of cauliflower
2 small tomatoes


2T Olive oil


1C peas
1/2 cup cooked or canned chickpeas
2 cloves garlic
2-3 tsp curry powder (or your favorite combo of indian spices)
1/2 C vegetable stock
1 1/2 tsp salt
1/2 tsp pepper
2T peanut butter


Saute the onion until translucent.  Add celery , carrots, and saute until tender.  Add remaining vegetables (except tomatoes), chickpeas, garlic and curry powder.  Cook for 5 minutes.  Add tomatoes, stock, salt and pepper.  Cook for another 5 minutes.  Remove from heat.  Add peanut butter.  Roll out pastries and put one into the bottom of an 8 inch pie plate.  Put veggies in and cover with other pastry.  Poke holes in the top pastry.  Cook for 30-45 minutes until golden brown.


We found that we had lots of veggies left over which we had the next day with rice.  Karen, your recipe called for kneading the crust but we found it came out a little heavy.  So I've modified it according to how I make ordinary pie crust.    We had it with some Mango Chutney which was also good..


It was delicious!