Everything you need to plan your Timmins wedding. From flowers to decor to cake makers, halls, marriage licenses, honeymoons and lots more...
In addition to listings of the most reputable Timmins wedding vendors, this site provides tools, advice, pictures and articles to inspire and guide you.
Check it out here & start planning your Timmins wedding: http://www.weddingtimmins.com
Also met the sassy and knowledgeable Meagan telpner and learnt a lot from her talk. She recuperated from Crohn's disease by going vegan. Here is a sample of the type of yummy & super healthy recipes she cooks up:
Dark Chocolate Almond Butter Cups
(makes 12)
2 bars dark chocolate, try and hit up the 70% or greater (or 1 cup unsweetened or bittersweet bakers chocolate- dairy free)
1/2 cup, almond butter (smooth or crunchy depending on your preference)
1/2 tsp vanilla extract, or 1 tsp fresh vanilla bean
pinch sea salt (plus more if you want to sprinkle on top)
3 Tbs arrowroot or tapioca flour
2 Tbs cacao nibs (optional)
Create a double boiler by filling one larger pot with water and placing a smaller one inside. Made sure no water gets into the inside pot as this will turn the melting chocolate.
Add about 1/3 of the chocolate into the small pot and stir as it melts
Once melted, pour into 12 muffin liners. You may wish to add the liners to a muffin tin for added support
Chill the tin in the fridge or freezer, until the chocolate has hardened a little (about ten minutes).
Mix together the almond butter, salt, vanilla, arrowroot flour and optional cacao nibs until it is able to form little round doughy balls. You may need more arrowroot flour but best to add 1 Tbs at a time to make sure.
Make 12 small ‘patties’ and place on the chocolate base in the muffin liners.
Melt the remaining chocolate and pour into the cups, covering the almond butter
You may wish to sprinkle sea salt or cacao nibs on top
Keep in fridge or freezer and best to hide way at the back.
Follow her making love in the kitchen blog here: http://meghantelpnerblog.com/2010/02/18/chocolate-is-to-love/
I found it here: http://vegweb.com/index.php?topic=11874
Heavenly Breakfast Quinoa
Ingredients
1/2 small banana
2 teaspoons peanut butter
1/2 cup quinoa, cooked
1 tablespoon flax seeds, ground
few splashes nondairy milk (I use soy)
Directions:
1. Mash the banana right in your breakfast bowl with a fork and then stir in the peanut butter.
2. Stir in the quinoa and flax seeds and then add milk, to taste.
This can be eaten cold or hot. I make up a pot of quinoa at the beginning of the week and I get excited about eating this for breakfast every day. Nothing like a little fiber, protein, whole grain start to a day! Serves: 1, Preparation time: 5 minutes '
Find more healthy vegi recipes here: http://vegweb.com
About the Festival:
Regarded as the largest event of its kind in North America, the Annual Vegetarian Food Festival gives you an unparalleled opportunity to enjoy a diverse cross-section of vegetarian cuisine.
Discover delicious new products and ideas from more than 100 exhibitors and enjoy a wide variety of presentations and cooking demos.
Dates & Times:
Friday, September 9th 4 - 9pm Saturday, September 10th 12 - 9pm
Sunday, September 11th 12 - 7pm
Schedule of programming:
For a full a complete listing of presentations and panel discussions with expert speakers, cooking demonstrations by chefs and cookbook authors, and musical performances click here. http://veg.ca/content/view/54/86/
World Café vendors, exhibitors and sponsors:
The Vegetarian Food Festival features more than 100 exhibitors including bakeries, food vendors, health and wellness practitioners, social benefit organzations, and other products connected to veg living.
Click here to get more info;
http://veg.ca/content/view/52/83/
Here's this week's feature recipe. Gotta try this... Sounds delish!
Feta-Mint Tomato Basil Burgers Recipe
INGREDIENTS
1/3 cup crumbled feta cheese
2 tablespoons fat free plain yogurt
1 tablespoon slivered fresh mint
1 clove garlic, minced
4 hamburger buns, split and toasted
1 medium tomato, thinly sliced
2 medium pepperoncini peppers, sliced
1 package MorningStar Farms® Tomato & Basil Pizza Burgers
DIRECTIONS
1. Cook burgers according to package directions.
2. In small bowl stir together cheese, yogurt, mint and garlic. 3. Place burgers in buns. Top with tomato slices, cheese mixture and pepperoncini peppers.
School cafeteria lunches are often unhealthy and less than tasty, and for vegetarian kiddos, the options might be limited to french fries and cookies.
But bringing lunch from home doesn't mean your child needs to be stuck with a PB & J sandwich everyday. If you have a few spare minutes, you can prepare some simple and satisfying vegetarian lunch options that will surprise and delight your tot when he opens his lunch box.
Read on for healthy, homemade lunches so delicious, your kids won't even be tempted to make a lunch hour trade.
http://www.inhabitots.com/vegetarian-school-lunch-box-ideas-for-kids/
Reminiscent of a Caesar, but much lower in fat.
Ingredients:
1 head of romaine lettuce, washed and torn. Refrigerate.
Dressing: 1 lb regular tofu
Juice of one lemon
1 Tbsp apple cider vinegar
1 tsp sweetener of your choice (organic sugar, agave, etc.)
1 tsp salt
1 tsp vegan Worcestershire sauce (anchovy-free) – try Annie’s or Wizard brand, available at health food stores
1 tsp yellow mustard
2 Tbsp red wine vinegar
2 large cloves garlic,
crushed ½ tsp black pepper
Directions:
Blend all of the above until smooth and creamy. Will keep for 5 – 6 days in the fridge. Place all sauce ingredients in a blender and process until completely smooth.
Pretend parmesan – mix together ½ cup nutritional yeast, ½ cup ground almonds and ¼ tsp salt. Croutons – whole grain or pumpernickel bread cubed and toasted.
Assemble salad by tossing with enough dressing to coat lettuce. Add croutons and sprinkle with pretend parmesan, and serve with a wedge of lemon.
Leftover dressing will keep up to 2 weeks in the fridge.
Submitted by Nimisha Raja of evolvingappetites.com on behalf of the Toronto Vegetarian Association. Find more great recipes at http://www.meatlessmondays.ca
