Veg Food Fest 2018

Veg Food Fest 2018
| Danielle Geva

If you’ve seen the highlights from last year’s Veg Food Fest then you know better than to read this post on an empty stomach. Though I bet the best eats of Veg Food Fest 2018 will still make your mouth water.

Hana James – Rise ‘n’ Blend: A Plant-Based Smoothie to Kick-Start Your Day

Veg Food Fest 2018How does a smoothie demo last an hour? It does when the speaker shares must-know facts about the ingredients you should be using to upgrade your breakfast (read:anytime) smoothies. Hana also spoke about the innovative way she scaled Greenhouse Juice Co., and how she founded the successful Toronto-based company in the first place. As for the samples, Hana made a chocolatey Rococoa Smoothie.

Veg Food Fest 2018
Veg Food Fest 2018

BRGR KVLT

Veg Food Fest 2018Before heading to the next demo, I grabbed dinner at BRGR KVLT. As someone who doesn’t usually mix cheese and meat (yes, even as a vegan), I was surprised by how delicious the mac and cheese tasted with BBQ sauce. Does this mean I have to stop cringing when people top their mac and cheese with ketchup?

Tina Stokes – Vegan Cheese Making

Veg Food Fest 2018Although I had no intentions of making cultured vegan cheese, by the end of the demo I was ready to give it a try. After learning about Tina’s fermentation process, a few extra steps seem doable and worth the health benefits. Not to mention the improved cheesy flavour compared to uncultured cashew cheese.

Veg Food Fest 2018
Veg Food Fest 2018

Apiecalypse Now!

Veg Food Fest 2018Knowing how crazy long the line up would be on Saturday and Sunday, I got my fix of Apiecalypse Now! on Friday night. Chocolate cake for dessert, and apple pie for breakfast. The apple pie would have probably tasted just as good heated in the microwave, but that would be an insult to the hard work gone into baking the perfect vegan pie crust. The extra few minutes in the oven were worth it.

Doug McNish – Veganizing the Classics

Veg Food Fest 2018Since launching Mythology Diner, Doug has somehow gotten even better at making tofu scramble. He also let it slip that he is working on his next cookbook tentatively called “Veganizing the Classics”. Sounds like it’s going to feature some epic recipes.

Globally Local

Veg Food Fest 2018Confession time: I’ve never eaten McD’s. Ok, I have had their sundae, and tasted a french fry. But that’s it. That’s why I didn’t get as excited as others did about Globally Local’s ‘Famous Burger’. This year though, I decided to give it a taste and was blown away. Believe the hype. The plant-based double cheeseburger tasted absolutely incredible. From the fluffy toasted bun, the secret sauce, all the way to the house-made chickpea patty. This burger was by far my favourite thing at this year’s Veg Food Fest. A close second were Globally Local’s BBQ wings which I devoured before taking a photo. Can someone please open a location in Toronto?

Taymer Mason – Pumpkin Everything: A Caribbean Vegan Fall

Veg Food Fest 2018Thank goodness when Taymer says pumpkin she means all squash varieties. Peeling a butternut squash is just so much easier than preparing a pumpkin. The only soup I’m able to make is butternut squash soup, but turns out it pales in comparison to Taymer’s version. I can’t wait to try to replicate her recipe now that it’s suddenly fall weather.

Away Kitchen + Cafe

Veg Food Fest 2018
Veg Food Fest 2018

I followed the smell of freshly baked double chocolate cookies to Away Kitchen + Cafe’s ice cream case. Pictured is their blueberry lavender lemonade ice cream sandwich in an easy to share container. Favourite dessert award over here. Best part is that I can come back for more with their new Queen street location. Oh, and their Saskatoon berry kombucha is the first kombucha I’ve ever enjoyed drinking. House-made and also available in their cafe.

Naza Hasebenebi – The Art of Injera

Veg Food Fest 2018This was my first time eating injera, but, as Naza promised, I don’t want it to be my last. Injera is a fermented flatbread which tastes like sourdough bread. I enjoyed it alone, and even more with Naza’s flavourful red lentil stew. I usually make my own curry powder, but the one she used smelled so good I had to take a picture of the container for future reference.

Veg Food Fest 2018

Sam Turnbull – Fuss-Free Vegan Cooking

Veg Food Fest 2018It was great to see Sam back at Veg Food Fest, especially since her cooking style is perfect for vegan beginners. Sam takes crowd-pleasing recipes, like pumpkin pie and cheese balls, and veganizes them in minutes using easy to find ingredients. Truly fuss-free.

Veg Food Fest 2018

Amy Symington – Transitioning to a healthful, balanced plant based diet

Veg Food Fest 2018Although this demo may sound like it’s only for new vegans, Amy’s nutrition advice served as a great refresher. I also enjoyed her encouragement of adapting recipes to your own tastes. Don’t be afraid to omit the cilantro, switch romaine lettuce to spinach, and add more chili flakes.

Veg Food Fest 2018

Veg Food Fest 2018
Veg Food Fest 2018

Amy Longard – Cooking with Seaweed

Veg Food Fest 2018It took me a while to warm up to nori in sushi, and years longer to appreciate kombu broth. But now that I’m a fan, I was curious on how to use more seaweed. Amy used seaweed varieties I’ve never heard of in popcorn, miso soup, kale salad, and chickpea tuna. I was so excited to taste the samples that I completely forgot to take a photo of the colourful food. Now comes the hard part of tracking down Hana Tsunomata, kelp flakes, and dulse to recreate the delicious recipes.

Matan Volach – Edible IQ – Chocolate Dreams

Veg Food Fest 2018Ever wanted to learn how to properly temper chocolate? No chocolate dream is too big with Matan. The chocolate hazelnut spread recipe was exactly what I needed. I’ve been craving Nutella for a while, and avoided buying a vegan version with just as much refined sugar and oil. Luckily I hadn’t resorted to making my own yet, because I would have never guessed how important it is to roast the hazelnuts first.

Veg Food Fest 2018

Veg Food Fest 2018
Veg Food Fest 2018

Veg food Fest 2018 was full of good food, and recipe inspiration. Now all that’s left is to attempt to cook them at home while waiting for next year’s event.

Last Year’s Veg Food Fest

Veg Food Fest 17 milkshake
| Danielle Geva

The annual Veg Food Fest is this weekend, and I’m getting into the spirit by looking at photos from last year. Turns out there’s a whole lot of them. Here’s a taste of veg food fest 2017.

BRGR KVLT

Veg Food Fest 17 burger
dav clone tag: 6860165655223335153

From the team that brought you Apiecalypse Now! comes the tastiest, biggest, and most inventive vegan burger menu you’ve ever seen. I’m talking about BRGR KVLT of course, which were last year’s main event. Oh, and they’re back at it again this year so don’t miss out.

It was a tough choice, but I finally decided to get the EYEATETHOU. This giant burger is actually a mouth-watering chicken and waffles sandwich. Two gluten-free cornbread waffles barely hold together the following: gluten-free southern fried crunchy tofu, sweet potato salad, buttermilk ranch, coconut bacon, and corn succotash. Are you drooling yet? It was so good, I had to get it twice. The other burger pictured? Oh, that’s just BRGR KVLT’s most popular burger: WOLVES IN THE BURGER ROOM! Imagine a double cheeseburger gone wild. This burger has a white bun, lettuce, two soy patties, cheese, bacon, mac and cheese, chips, deep fried pickles, maple bbq sauce, and garlic mayo. The best part? These burgers are 100% plant-based so you won’t feel like crap afterwards. Now all that’s left is to head to Apiecalypse Now! and scope out dessert.

Bloomer’s

Veg Food Fest 17 french toast doughnut

This french toast doughnut from Bloomer’s has got to be the best doughnut I have ever eaten. After finding out about this doughnut online, I headed straight to the Bloomer’s booth on Saturday morning. Good thing I arrived early because the french toast doughnut sold out fast. My guess is that once people tasted the doughnut, they couldn’t help but tell a friend and get at least one more. I know I did.

Richa Gupta (Good Food For Good) Cooking Demo

Veg Food Fest

Aside from the amazing food vendors, Veg Food Fest also has presentations, yoga, workshops, and cooking demos. In between taking notes and nibbling on samples, I forgot to take photos of the most of the food served after the cooking demos. However, I do have a photo of the incredible food prepared by Richa Gupta from Good Food For Good. Pictured is popcorn, soup, tea, tofu scramble, and chickpea crepe. All made with turmeric! Who knew you could use turmeric in so many ways? It’s tough to pick a favourite, but if I’d have to choose I’d go with the curried coconut carrot lentil soup. For some unknown reason, I am terrible at making soup, and so I’m always impressed when I taste one that is spot on.

Sam Turnbull (It Doesn’t Taste Like Chicken) Cooking Demo

Veg Food Fest nacho cheese

Another cooking demo where I remembered to take photos of the food was Sam Turnbull’s demo with recipes from her blog It Doesn’t Taste Like Chicken. After Sam’s demo, I was an instant fan. She had a great positive energy, and made cooking seem fun and effortless. In addition to baking a classic chocolate chip cookie, Sam made sweet Korean lentils which I’ve never had or even heard of before. She also made her Melty Stretchy Gooey Vegan Nacho Cheese, and managed to convince me of how easy making plant-based cheese can be. I vowed to recreate the fuss-free recipes the following week (and successfully have made them many times since!).

King’s Café

Veg Food Fest 17 steamed bun

One of the last things I had at last year’s Veg Food Fest was a steamed bun from King’s Café. The freshly steamed dough was pillowy and light, and the vegetable filling was perfectly seasoned. I’ve wanted to try a steamed bun since discovering Mean Bao, but figured the filling couldn’t possibly be vegan. After having my first taste at Veg Food Fest, I wanted more and was amazed to find how many steamed bun options across the city were accidentally vegan.

Veg Food Fest 2018 starts this Friday (September 7th – 9th), so stop by Harbourfront Centre to celebrate all things veg!

Veg Food Fest
Veg Food Fest 17 french toast doughnut
Veg Food Fest 17 milkshake
Veg Food Fest nacho cheese
Veg Food Fest 17 steamed bun
Veg Food Fest 17 sundae
Veg Food Fest 17 chocolate
Veg Food Fest 17 pineapple
Veg Food Fest 17 burger
Veg Food Fest 17 cinnanon bun
dav clone tag: 6860165655223335153

 

I’ll have the yellow and blue

Sweet Hart Kitchen
| Danielle Geva

No trip to Kensington Market is complete without a visit to Sweet Hart Kitchen. After originally tasting their delicious desserts at Veg Food Fest, I was delighted when I found out they had opened a physical shop.

blue lemonade and yellow lemon bar

The last time I stopped by Sweet Hart Kitchen, I got their blue lemonade and yellow lemon bar. The bright colours made for a perfect summer treat, especially knowing they weren’t full of artificial colours and flavours. They both tasted even better than they looked.

Every time I enter the shop, I spot a new and temping item. Here’s a few of their creative vegan and gluten-free creations I’ve had in the past.

Matcha Vanilla Cream
Matcha Vanilla Cream

This cake requires patience and precision. I know because I’ve tried to replicate it. After soaking cashews for hours on end, you’ve got to blend them until the texture is silky smooth. After avoiding cashew bits, you need to worry about matcha clumps. Too much matcha may also affect the delicate balance of flavours. Sweet Hart Kitchen’s Matcha Vanilla Cream cheesecake has the perfect combination of matcha, vanilla, and natural sweeteners.

Cookie Dough Cheesecake
Cookie Dough Cheesecake
Vanilla Earl Grey Bundt Cake
Vanilla Earl Grey Bundt Cake

This beautiful cake appears simple, but since it’s gluten-free I’m betting it took several attempts to perfect. As a London Fog fan, I loved this flavour.

Tiramisu Square
Tiramisu Square

If you’re running short on time, you can always grab Sweet Hart Kitchen to go. Warning: some treats won’t make it all the way home.

Hibiscus + Goji Berry Kombucha and Apple Berry Heart Pop-tart
Hibiscus + Goji Berry Kombucha and Apple Berry Heart Pop-tart
Matcha Ice Cream Sandwich
Matcha Ice Cream Sandwich

Visiting Weir’s Lane Lavender & Apiary during a heat wave

Visiting Weir's Lane Lavender & Apiary during a heat wave
| Danielle Geva

There are still plenty of adventures to share from Japan, but I wanted to write about what I’ve been up to in (and around) Toronto. I especially wanted to write about Weir’s Lane Lavender & Apiary before the lavender season ends.

After planning to visit a lavender farm for months, I finally made it to Weir’s Lane. It was the perfect time to see both the English and French lavender flowers. Although, I do wish it wasn’t during a heat wave.

I breathed in the relaxing scent, as I walked among the lavender rows. Since the sun was beaming down, and the field was fairly small, I felt that I had made the most of it after a few minutes.

When I headed back to the car, I saw some people walking down the path. I figured that’s where the shop was and decided to check it out. As the path curved, an even bigger lavender field revealed itself. I forgot all about the heat, and excitedly walked towards the fragrant blooms.

Neighbouring farms and trees hid the roads, cars, and buildings. It felt incredibly peaceful to be surrounded by nature. The only two other people in the field were quietly taking photos. Before leaving, I did the same. Apparently my silly poses gave the other people ideas for new angles, and they stayed behind continuing to snap photos.

Visiting Weir's Lane Lavender & Apiary during a heat wave

On my way to the shop, I noticed thousands of bees buzzing around stacked boxes. One of the owners casually asked if I was interested in bees. My gut reaction was to say nope and keep on walking, but he reassured me that the bees wouldn’t risk their short lives to hurt me. He then continued to explain all kinds of fascinating tidbits about bees. When he found out I was vegan, he shared the gentle way in which they treat the bees. They never move the hives, and only gather honey once a year before it overflows the hive. They gather the honey long before the winter, ensuring the bees have enough time to adequately stock up for the cold.

The ticket prices included a coupon for the shop, and after learning about their honey I wanted to give it a taste. I ended up buying two jars of lavender infused honey. There were also lavender plants for purchase, but the owner advised that they would only thrive directly in the ground.

Visiting Weir's Lane Lavender & Apiary during a heat wave

As soon as I got home, I ate a spoonful of the lavender infused honey. It tasted sweet and fresh with just the right amount of lavender flavour. The distinct taste was there, but it didn’t feel like eating a bar of soap as I feared. The liquid gold tastes great in tea, but my favourite way to enjoy it is as a crepe filling. I either spread it directly on the crepes, or prepare a paste with the honey and ground up black sesame seeds. Just typing this is making me crave it.

If you don’t get a chance to visit a lavender farm this season, you can always start planning one for next year.

 

Plant-Based Ramen at Chabuton in Yodobashi-Umeda

Plant-Based Ramen at Chabuton in Yodobashi-Umeda
| Danielle Geva

One of the first restaurants on my list was Chabuton in Osaka. Mostly because both their website and reviews confirmed they had vegan options. Chabuton was also more likely to be open, as well as easily accessible, as it was located at Yodobashi-Umeda. The incredibly busy department store was on the subway line, making it the perfect lunch spot on the way to drinking tea in Kyoto.

Plant-Based Ramen at Chabuton in Yodobashi-Umeda

When the plant-based ramen arrived, it was reassuringly similar to all of the pictures I’ve seen online. Unfortunately, it turns out the reviews also accurately described its flavour. It was great as a vegetable soup, but far from a traditional tasting ramen. Now of course I’m no expert, especially since I’ve only ever had vegetarian ramen. However, ramen broth is usually much thicker and has a deep complex flavour. This dish tasted more like a light soup with fresh vegetables and noodles. While I’m grateful they had a vegan option at all, I’d love to taste V2.

Plant-Based Ramen at Chabuton in Yodobashi-Umeda

Since I was still hungry, I ordered the green veggie gyoza. I had to triple check the nutritional info, and rejoiced every time I saw the veggie gyoza were in fact vegan. The gyoza were pan fried and perfectly crisp. There was even a gyoza and rice set, which I planned on getting if I returned.

Two things to keep in mind when ordering a dish that comes with a dipping sauce in Japan. One, never assume the dipping sauce of any dish is free of fish-based dashi. Two, if all else fails there’s usually plain soy sauce nearby.