Quality Meat Packers Has Finally Closed It's Doors!

Quality Meat Packers has shut it's doors! Quality Meat Packers has been around since 1914 and handled one quarter of Ontario's pork production killing 6000 pigs each day. This closure is a victory for any of us who have stood in the hot melting sun, the pouring rain and the cold snow in support of the Toronto and Hamilton/Burlington Pig Save groups at Maple Leaf/Fearmans slaughterhouse in Burlington or Quality Meat Packers in Toronto creating awareness surrounding the cruelties of Factory Farming while the pigs endure those same harsh elements. Our reason for being present is to bring peace to the animals in the horrible transporting conditions in which they await their death. For the first time in their lives they are given a sense of what love is before they are murdered for someone's meal.

To all of the volunteers who would meet many of the thirty trucks that would pull in there daily to give water and words of compassion to the pigs and who looked them directly in their innocent eyes, I say there is a sense of peace in the air for all those beings in knowing that there's one local slaughterhouse down. What we do, we do out of compassion. And what we do does matter.

Creamy Caesar Salad Veganized!

Yesterday I posted about my new found love -Creamy Vegan Ranch Dressing -but I have to share my 'winged it' caesar dressing I made today because I think I love it just as much. Although some of the ingredients are similar to the ranch, it tastes very different and you won't miss the parmesan cheese typically found in caesar after making this! ..plus it's packed with B12 :)

1 cup vegan mayo (garlic flavour works well!)
1/2 cup raw unsalted cashews, rinsed
1/3 cup nutritional yeast (give it the cheesy flavour, add more if you want!)
1/3 cup almond milk
1 tablespoon olive oil
3 tablespoons lemon juice
1 teaspoon of either prepared brown mustard OR mustard powder is fine
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon garlic powder
1/4 teaspoon sea salt

Blend together in a food processor until smooth. Some cashew chunks will remain but gave my salad a good nutty flavour. Adjust the flavours as necessary to taste ..to me a caesar dressing can never be too lemony! If you want it cheesier tasting, load up on the nutritional yeast.

I didn't have any miso or vegetarian worcestershire on hand but have heard adding in a teaspoon of one or the other gives a vegan caesar the kick it needs to make up for the anchovy taste. I've never tried any of the vegan parmesans but it's an option too. Next time I'll give those all a try but for today I was happy to get what came as a result of whipping this together.

Creamy Vegan Ranch Dressing

Following a Vegan diet has been far easier than I thought it might be but there are a few things that I miss! I made an attempt at recreating a ranch dressing/dip vegan style and after a few taste tests and alterations I managed to get one that my son loves to dip his cheeseless pizza into :)

1 cup vegan mayo (grapeseed flavour is good!)
1/4 cup raw unsalted cashews, rinsed
1/4 cup unsweetened almond or soy milk
1 tablespoon dill pickle juice (lovvvve Strubbs)
1 teaspoon onion powder
2 teaspoon parsley
2 teaspoons dill weed
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt

I should write ish after each of these ingredients because I did adjust afterwards with a little more of each of the spices ..but this is a good base then do whatever tastes best to you. To make it more of a dip than a dressing just change out the almond milk for more vegan mayo.

Blend everything together in a food processor until it's smooth but note you'll probably end up with a few chunks of cashews through it ..but does it really matter?! We now have VEGAN RANCH DRESSING!! Adjust as necessary to taste. Too thick? Add some more almond milk. Too thin? A little more mayo will thicken it up. Hooray for being able to eat creamy dressing again!

The First Day Of Our New Vegan Life

I grew up following a Vegetarian diet. I've written before on this blog about how I believe I was destined to be a veg head but I've never gone completely Vegan. I don't eat eggs, I don't drink milk, I don't wear leather or any animal skins for that mater, I only use Vegan cosmetics ..but I've never given up cheese or products containing dairy. I've been talking about doing it for a long time, but have never made the leap.
My son has eczema. A few weeks ago it was at it's worst and at first sight of seeing it so raw I made an appointment with a Naturopathic Doctor. She did some blood work which came back showing a very high sensitivity to dairy and to eggs. So the result is he must go Vegan for at least three months to test the impact that these foods truly have on his system. This was the push I needed. I'll follow his dietary restrictions with him for support and I'm confident this will change our lives in good ways! Day One.. here we go!

Eating Right For Your Blood Type -Vegan and Vegetarian

I've been hearing about this book Eat Right For Your Blood Type for a few years now and some fellow coworkers are really in to the advice it feeds. I'm Type O; apparently the oldest of all blood lines which puts me in the 'Natural Born Hunter' category.. obviously not fitting for my Vegetarian lifestyle! It claims I should eat high amounts of protein by consuming lean meats. This will never happen so I did some reading and came across this article written by Michael Klaper, MD arguing D'Adamo's theories. It's worth the read! The Toronto Vegetarian Association also has it posted on their site.  http://www.earthsave.org/health/bloodtyp.htm

Veggielicious 2013

If you've never taken part before, it's only fair to share with my fellow veg-heads this little thing called Veggielicious, powered by The Toronto Vegetarian Association. It's a two week celebration of compassionate cuisine where a number of local vegetarian restaurants participate; thirty locations were featured in the 2012 event. Veggielicious is almost here, meaning the opportunity to try some amazing Vegan eats in and around the GTA. Check out the site http://www.veggielicious.ca/ to find out which restaurants will be offering prix-fixe meals and other great deals then set yourself up for a few Date Nights between November 15th and November 30th 2013 to give a few of them a try.

ps Kelly & Erinn of Kindfood in Burlington will be featuring their Happy Buddha Bowl and Green Smoothie for $15, Dine In or Take Out!

Blackfish ~Documentary

Last night I saw the movie Blackfish with a group of people I organize with. Because of all the years I've spent being an advocate for animals, I really expected I wouldn't learn anything new from this film. I thought I had heard it all before but went to refresh what I already know and enjoy a night out. Instead I left the theatre with a wealth of knowledge. I gained insight as to how the trainers are trained. I saw the clip from the capture of Tillicum who has lived his life in a bathtub instead of the natural habit he came from. Horrified, I watched on film humans separate a mother and baby because the little one was a distraction to the mother during performances at Seaworld; always wanting to be by her side. I saw the torment she suffered, I heard the blood curdling cries she screamed and could relate to her grief all too well. I felt this film, I didn't just watch it. Everyone should see this movie. And afterwards, whoever is capable of stepping foot in an aquarium park, zoo or anywhere else that holds animals captive is simply ..heartless.

Greek Spanakopita Pie

• 2 cups chopped fresh spinach
• 1 tpsp olive oil plus 1/4 cup olive oil for brushing
• 3 green onions, chopped
• 2 tbsp chopped fresh dill
• 2 cups crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 eggs beaten
• 1 pinch salt
• 1 pinch pepper
• 1 pinch nutmeg
• 8 sheets phyllo pastry 

Sautee spinach for 3 minutes; drain and chill under cold water. Drain again; squeeze out moisture otherwise you'll end up with a soggy crust.  

In saucepan, heat 2 tbsp oil over high heat; cook spinach, onions and dill, stirring, for 2 minutes or until onions are softened. Transfer to bowl; let cool. Stir in feta, ricotta, eggs, salt, pepper and nutmeg. Set aside.

Place one sheet phyllo into greased 9x9 baking pan, keeping remainder covered with damp cloth to prevent drying out. Brush lightly with some of the olive oil; top with second sheet and brush lightly with oil. Repeat for a third sheet and fourth sheet.

Spoon filling into the pan, spreading evenly. 

Top with the fifth sheet of phyllo, brushing with olive oil then repeat for sixth, seventh and eighth sheets. 

Bake in 350°F (190°C) oven for 30-40 minutes or until golden.

I served it to my family with tzatziki and greek salad :)

Winnipeg City Hall Will Vote To Ban Circuses!!

Yes, Winnipeg! Although it hasn't yet been decided, Winnipeg City Hall will vote next Wednesday on banning exotic animal circuses in their area. Read the Global News article here, write your MP, tweet about about it, share it on Facebook ..and maybe, just maybe one day this will have a Canada-Wide (better yet World-Wide) effect!

Blackfish Documentary

This documentary looks amazing and I'm hoping to get out with my friends from HALT to see it in Toronto. Check the TIFF website here for showtimes.

Peas And Paneer Cashew Curry

When I'm short on time I'll make curry ..in a hurry. I cheat by using a pre-made block of paneer and I pick up samosas or naan from my favourite local vegetarian Indian cuisine restaurant. You could veganize it by using firm Tofu in place of the paneer, drained and pressed. The dinner I made tonight (in the photo) takes all of fifteen minutes to put together start to finish.. which is exactly how much time I had to make something before getting my son off to baseball this evening!

Half block of paneer, cubed
2 tbsp vegetable oil
1 can of coconut milk
1/4 cup of vegetable stock
2 tbsp yellow curry paste
2 tbsp brown sugar
2 cups of frozen peas
Pinch each of curry powder, cumin and white pepper
1/2 cup cashews

Pan fry the paneer in the vegetable oil until all sides are golden (about 5 minutes) Meanwhile, in a saucepan combine the coconut milk, vegetable stock, curry paste and spices and bring to a boil. Add in peas and brown sugar, let simmer for five minutes. Add in cashews and let simmer for another five minutes before throwing the paneer in. Stir and serve ..then you're done!

I dish it out over basmati rice and in tonights case it was the microwave ready in two minutes kind! Not recommended as the real stuff is best but for the time I had it was ideal. The store bought naan and/or samosas enables me to fake a hearty homemade meal in minutes flat.

Niagara VegFest 2013

omigosh so much going on this summer in the community this summer and I want to be a part of it all! Unfortunately there will be a number of things I'll have to miss out on and the Niagara VegFest is one of them. It's happening Sunday June 2, 2013 if you can make it out and there will be lots to see and do; speakers, vendors, exhibitors from all over as well activities to take part in. Have a read at what literature and info is being offered while you're there as some really rad people I'm in contact with through animal welfare groups are setting up tables at this event and they are a wealth of knowledge. FYI many of the local Niagara wineries are Vegan friendly and will offer wine tastings ..!! Have some for me! Also good luck trying to decide which Vegetarian eateries you'll dine at because there are a number of options in the area; refer to the Niagara VegFest Dining Guide for ideas.
Enjoy!!

Mellowness; Green Juice Style

1/2 Papaya seeded

1 Mango pitted

1/2 Apple

6 Strawberries

1 stalk of Celery

3 Kale Leaves

Handful of Parsley

Had all this stuff in the fridge so I juiced it together and it turned out to be a nice really mellow flavour! 

All Heated Up For Cinco de Mayo!

I've posted about Che's Burrito Lounge in Hamilton's Hess Village before but in the spirit of Cinco de Mayo I'm adding some new pics. If you still haven't been I'm telling you you're missing out on some super fresh, made from scratch, full of flavour eats. And if you'd like to heat it up habanero style be sure to ask for the Super Hot Sauce; it's made with love!

  

Love.. The secret ingredient in the Super Hot Sauce Saney made for me :)

'Sew Hungry' ~Ottawa Street May 3rd 2013

I'm a believer in supporting the little guys, the independent business in our community but when thirty-nine Food Trucks from Hamilton and our surrounding area line up along Ottawa Street it makes it really difficult to choose just who you're gonna buy from. I'm drawn to The Portobello Burger in particular as they offer all Vegetarian/Vegan grub but so many of the other guys have Veggie Tacos, Gourmet Grilled Cheese and Veggie Sandwiches that cater to vegheads like me as well as a ton of deserts to choose from various trucks. Here you'll see my Eggplant Parm and Kale Salad. I left there feeling 'Sew' full that I couldn't manage to fit in that cupcake I had my heart set on devouring from Sweetness Bakery; maybe because I had stuffed my face with Tiny Toms Donuts after hoovering back my lunch! To read more about the event see The Spec's article with a description of each vendor and if you're from the local area and didn't get out to this one you might want to check it out next time!

Kale Salad and Eggplant Parm from The Portobello Burger

Tiny Tom's Donuts

Burrito Brothers ..on TV!

Pretty cool stuff! My friend Saney and her co-owners of Burrito Brothers in Brantford were spotted in this OLG commercial today; she's famous now!!

If you're in the Brantford/Ancaster/Hamilton area this restaurant is definitely worth making time for. There are a number of Vegan/Vegetarian options and everything is made with LOVE. I ate my food so quickly when I was there that I forgot to take a picture to blog about! ..so another post about this fantastic little gem will follow sometime soon. Check them out on Twitter @BurrittoBrobrant or 'Like' their Facebook page to learn more about them ..but first watch this commercial then go in and ask them for their autograph! Sooo proud!!

I'm In Love With My City

I believe in supporting my local community as best I can. I shop at local stores, I buy from farmers markets, I eat out at family owned restaurants and drink at establishments operated by people of the city who have invested in their business. I buy tickets for charity groups in our area, go out to Art Crawls and watch comedy shows and bands play at local venues. Hamilton gets a bad rap from so many who focus only on the industrial end of which many of our residents livelihoods are dependant upon. This city is full of culture and diversity and if you truly take the time to appreciate the really great things about it you'll see those things reflected throughout.
I play an active role in the animal rights organizations within the city, my kids play sports at the many beautiful parks and arenas nearby, we visit the AGH and the Royal Botanical Gardens etc but theres so much more to be a part of here; there's a place of interest for everyone, you just have to source it out. There's a new game lounge open downtown, you can roller skate in the outdoor rink at Bayfront Park in the nicer weather or hang out at a Vegan Community Potluck if thats your thing! I could spend hours posting what is going on these days but instead I suggest you check out sites such as Beaux Mondes Jamie Gunner Smith Tourism Hamilton and ihearthamilton or search the hashtag #HamOnt on Twitter. You'll see all that Hamilton has to offer this way AND you'll always be in the know for where the Food Trucks are!!

Vegetarian Chili

Such an easy thing to throw together on a cold night! We have it over rice or baked potatoes and melt cheese on top. I add Hot Sauce to my bowl; the green one from Che's in Hess Village if you're reading from Hamilton, Ontario! I like it hotter than the rest of the family. My non vegetarian husband frys ground beef in a skillet on the side and pours my chili on top to suit his meat eating needs. This chili freezes really well and on nights when I want home cooked but not home to cook it I'm glad to pull this out for dinner. Eat it with beer. Most things just taste better with beer :)

Ingredients


2 tablespoons vegetable oil

4 cloves garlic, minced

1 cup chopped onion

2 cups chopped celery

2 cups chopped green bell pepper

1 cup chopped red bell pepper

1 cup chopped yellow bell pepper

2 cans whole peeled tomatoes with liquid, chopped

1 can white kidney beans, undrained

1 can red kidney beans, undrained

1 can navy beans, undrained

1 can whole kernel corn, drained

3 tablespoons chili powder

2 tablespoons Club House Tex Mex Seasoning

1 tablespoon Club House Cajun Spice

1/2 tablespoon garlic powder

Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and celery in the pot until tender. Mix in the green, red and yellow bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
Stir in the tomatoes with liquid, kidney and navy beans with liquid, and corn. Season with tex mex spice, cajun spice and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook for about an hour stirring occasionally.

Eating Meat Is Fucking Up The Planet

This plus other great vegetarian wear and fun stuff can be had from Herbivore Clothing http://www.herbivoreclothing.com/eating-meat-is-fucking-up-the-planet-sticker-remix/

Burlington + Ribfest Shame On You

So once again it's time for the shameful annual RibFest Weekend in my hometown of Burlington Ontario. I drove past the site yesterday and before we were even close to Spencer Smith Park, the smell of murder hit me and I could feel myself well up. Tens of thousands of pigs are slaughtered for such an event and it saddens me that the place I grew up not only sponsors such a horrific scene but that they continue to support a slaughterhouse in the community. I go to as many Pig Save events as I can, I take my children to Fearmans to demonstrate the cruel truths behind what really happens to these animals but I cannot bring myself to represent at RibFest because it upsets me so much. I cannot pysically handle the smell and it's guaranteed I will throw up; not so pleasant for my fellow activists. One of these years I'll manage to be a part of it but hopefully it is shut down before that opportunity ever arises. Below is a fabulous article that was recently seen in in the Toronto Star with regards to Quality Meat Packers; similar to Fearmans (formally Maple Leaf) in Burlington. Finally people (meat eating humans) are starting to come to some realizations. It's worth the read. 

Walkom: Slaughtering pigs, a never-ending horror

Published in Toronto Star on Wednesday July 25, 2012

GABRIELA PANELA/AFP/GETTY IMAGESToronto Star columnist Thomas Walkom asks: Do humans have the moral right to truck and slaughter pigs just so they can eat bacon for breakfast instead of cereal?

By Thomas WalkomNational Affairs Columnist

 This is an old story. It is also a cruel story, which means it will continue.

The specific story is about pigs. The broader story is about humans and how, when it comes right down to it, we don’t care a lot.

Every day, along Lake Shore Boulevard in Toronto, a parade of tractor-trailer trucks passes by carrying pigs to slaughter.

These particular trucks have become relatively famous in the world of the Internet. That’s because, at certain times of day, traffic moves slowly enough to let anyone standing on the sidewalk see — and videotape — what goes on inside.

What goes on inside isn’t pretty. The latest video, apparently taken on July 17 and posted on the website of an animal rights group called Toronto Pig Save, shows animals jostling against one another in a mash of their own vomit and excrement (contrary to popular mythology, pigs — if left to their own devices — try to keep themselves fastidiously clean.)

The temperature in Toronto had hit 36 degrees centigrade that day and pig transport trailers aren’t air-conditioned.

So let’s just say it wasn’t a comfortable trip. In fact, under Canada’s rarely enforced animal welfare laws — which require animals to be transported humanely — it may well have been an illegal trip.

But it was a typical trip and, I suppose that’s the point. We care about dogs locked in parked cars during sweltering heat waves. Those stories, when they happen, are front-page news.

We don’t care much about the pigs being trundled day in and day out through unbearable heat along Lake Shore.

Toronto Pig Save focuses on Quality Meat Packers, the abattoir to which the Lake Shore Blvd. animals were headed. It’s the second-largest hog slaughtering plant in Ontario.

Is Quality Meat worse than any other slaughterhouse? There’s no evidence I know of that it is. Indeed, as an economic enterprise, it is a Canadian success story. A family-owned business that has been operating in Toronto since 1923, it now exports pork products around the world.

Prime Minister Stephen Harper’s government is so impressed that it awarded Quality a $3-million loan in April to help it kill and process pigs more efficiently.

But economics is one thing and morality another. The question raised by the Lake Shore hog trailers is a moral one: Do humans have the moral right to truck and slaughter pigs just so they can eat bacon for breakfast instead of cereal?

I reckon most Canadians would answer yes to this — although I also think you’d get a different response, in this country at least, if the word “pigs” was replaced by “dogs.”

Pigs are notoriously smart animals. They also have an unsettling habit of looking you directly in the eye — as if to say: “I know what you have in mind for me and I’m disappointed by your lack of character.”

If more people looked pigs directly in the eye, there would be more vegetarians. But they don’t and there are not.

As a result, the tumbrels keep rolling along Lake Shore, transporting the condemned to their place of execution. Nothing much changes.

My colleague Catherine Porter wrote about the pig transports in May. I write about it this month. Maybe someone else will write next month.

If people wanted to end hog misery, they easily could — simply by not eating pork. But they do not.

As I type this, someone down the street is barbecuing ribs. They don’t smell as good as they once did.

Thomas Walkom’s column appears Wednesday, Thursday and Saturday.