Recipe for Change 2016 – Food and a Fundraiser for FoodShare

This is my fourth year going to Recipe for Change (see my pictures from 2012, 2013, 2014, and now 2016) and it’s not the same as it once was, especially in terms of vegan options, but it was still a great time as always. And of course, the event admission tickets support a great organization – FoodShare Toronto, which does fantastic food literacy work in Toronto, amongst so many other things, like the Good Food Box, the Mobile Good Food Market, Food literacy resources for educators, and so much more. I went with my mom this year, since she was visiting from out of town, and we had a great time. The vegan options were from a few different places: My Little Dumplings – Eggplant, fresh Harissa and Za’atar dumplings My Little Dumplings is a Recipe for Change favourite – I’m pretty sure he’s always had a vegan options, and it’s always been delicious. Chef Bashir Munye has been cooking dumplings up around the city at various farmers markets (including Evergreen Brickworks) – and recently opened a location in Leslieville at 1372 Queen Street East (@ Greenwood) – so check them out sometime. Open Thursday and Friday at 11am-7pm Good Earth Food and Wine – Ancho & lime tempeh This was great but they were definitely more enthusiastic about their meaty options. Which is too bad, because the tempeh with the sauce was exceptional. They had a giant bowl of extra spicy sauce available on the side which kicked it up an extra few notches. I went back…

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Recipe for Change 2014 – Food and Photos

Thursday evening was FoodShare Toronto‘s annual Recipe for Change fundraising event, and the third time we’ve gone. It’s one of the food related fundraisers I look forward to every year, and we had a lovely night. It’s great to support the food literacy work that FoodShare does, while also having the opportunity to try fantastic food from different Toronto Chefs in one place. There was a slightly different seating arrangement this time, a few more regular/lower tables versus the high top tables more suitable to standing around, which is probably a positive change, even if not more useful to me personally. It was also quite a bit brighter inside than last year, which meant for slightly better photos, and everyone was a lot more visible. For me, a couple of the standouts this year were several of the ones that were labelled vegetarian and were actually vegetarian/vegan rather than some lacto-ovo-veg thing. I really loved the Arroz Caldo from Lamesa Filipino Kitchen & Chef Rudy Boquila. The Chef said it was like congee, which make sense since Arroz Caldo could be translated as “rice soup”. So comforting and delicious. I went back for seconds. I asked about vegan options at the restaurant, and the Chef said that while their menu varies, they usually have something. We’ll have to visit! Sang Kim of Windup Bird Cafe (and Yakitori Bar & Seoul Food Co, and a whole lot of other cool stuff – Check out his TEDxYouth Talk) prepared a Tofu-Avocado Gratin and…

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Recipe For Change 2014 – Vegan Stuff

Back when I first started to go to FoodShare’s fantastic food celebration and annual fundraiser, I spent a lot of time looking at the options, and finding out whether they were vegan or not before buying tickets the first time, as it was kind of expensive, and while I wanted to support the work of FoodShare, I didn’t want to go and have nothing to eat (or drink). One of the greatest discoveries was that there was even at least one vegan on staff at FoodShare at the time. She very thoughtfully replied to my email with an inside scoop on what was and wasn’t vegan. Click here to see what last  year looked like from my perspective. Unfortunately, I don’t think she is with them anymore and the list of vegan options has gotten a bit shorter from previous years. On the bright side they’ve just started listing them and labeling them on the site. Because it helps set some expectations for me, I like making my own list, so I can just distill out all the vendors that are using things I’m not interested in, and focus instead on the ones I care about, like the chefs that are doing innovative vegan cuisine. So this list is mostly for me, but hopefully someone else can make use of it. I remember being really impressed and surprised with the offerings of many different groups in the past, and I’m hoping the same thing will happen this year as well. Either way,…

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