Another vegan-friendly restaurant with yummy appetizers is Cafe Koi. The menu has a special section for “karma appetizers” that includes vegetable dumplings, crispy ginger tofu chunks and yam wedges. For entrees, there are karma bowls, most of which are vegan and loaded with fresh vegetables. A good option is the Lotus Bowl, which includes maple chili greens topped with seared tofu sticks.

- Submitted by Silvia Pikal

Just in case you thought Cowtown was nothing but steak, big trucks and more steak, one of our lovely contributors has an article in the new issue to help you find something other than barely grilled, unseasoned vegetables at a chain restaurant. From Chinese food to great little cafes, you’re sure to find something to appease your stomach and your heart.

It’s finally spring – one of my favourite times of year. The scent of a warm breeze on your face. The sight of little green shoots coming up in the garden beds. The promise of fresh foods in the coming months. It’s almost enough to forget what the deep, dark winter months were like. Almost enough – but not quite. Shaking the last few lentils out of the bag, farm share boxes getting lighter and lighter, and grocery bills soaring as more imported veggies make their way into the basket. During Canadian winter, when all sensible farms have gone into hibernation, good vegetables can be hard to come by. However, if you’re not afraid to get a little dirt under your nails, there are a couple of ways that you can have fresh greens on relatively short notice any time. Good to supplement salads, add to green juice, or bulk up your sandwiches, microgreens aren’t difficult to grow, have a low start-up cost, and are super nutritious.

Whether you’re looking at growing a few garlic chives to spice up your soup, or a tray of crunchy pea sprouts, the start-up kit is the same. You’re looking at a few trays, a bag of soil, some plant spectrum fluorescent lights, seeds, and you might also want a misting bottle. Trays can come from anywhere. I got mine from a local farmer, but they can often be found in gardening stores or anywhere that sells bulk farming supplies. However, they can also be repurposed from soy milk containers, margarine tubs, soda bottles, berry containers from supermarkets – the list goes on. Be creative! It’s easy to make these on a budget. The most important thing is that there is drainage in the bottom – so get out those multitools and put your awl to work, or find something else that’s pointy, and make sure to punch lots of holes in the bottom.

- Submitted by Melissa Legge

That’s right, the next issue of T.O.F.U. will be providing you some great tips on growing your own herbs, vegetables and fruit in your humble abode. We’re hoping to get your green thumb working, not only through the digital pages, but in some real dirt.

“Over the holidays I found myself indulging in something dirty, dirty, dirty: Mr. Noodles. When I read what super-foodie Meghan Telphner had to say about MSG, it reignited my fire: no more MSG for me! I vowed to find a way to make hot, spicy, brothy noodles at home!”

- Submitted by Teresa Fisher

Intrigued? This is one of the almost a dozen recipes to be released in the upcoming issue of the magazine. Just a few more days…

The vegan stoner

Sadly, it seems the lovely design team of Sarah Conrique and Graham I. Haynes from Simple Gestures beat me to it.

I think from this day forward I’m going to be disappointed whenever I fail to come home to my mushrooms being couch potatoes or an onion taking a bath.

“This isn’t a gourmet meal, but it’s quick and healthy. Its glamourous name around the house is “Thai Thing” and I hereby bestow it onto you. Summer’s vegetables seemed more authentic in this recipe, but autumn and winter aren’t too far behind.”

- Submitted by Breighan Hunsley

Feel like making this tonight? Ingredients and directions can be found in the newest issue, which is available for any price in our store.

Download Issue #4

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Why run a vegan-friendly business?

We love animals and we love that we can feed people delicious treats without harming them.

How long have you been in business?

Eight years.

Favourite part about it?

Having a perfectly good excuse to eat cake every day. Quality control is a very important job!

Anything new people should know about?

Lots of new delicious vegan baked goods coming out all the time. Dec 2010 we launched five new healthy loaves, chock full of fruits and vegetables. Early 2011 will see many new offerings from our dedicated Gluten-free bakery on Cawthra Ave in Toronto. Without giving away anything, expect some new GF muffins and cakes.

Who would win in a fight: Cheesecake or a cookie?

We’re lovers, not fighters… we’d compromise with a double chocolate cookie cheesecake.

What’s THE thing a vegan has to do in your town?

Scarf down an entire SFTE cheesecake. No plates. Just cake, a few friends and a few forks.

10 Naughtiest Vegetables on Earth | Foodie Buzz.

Should have probably posted this tomorrow during Humpday, but if these fruits and vegetables don’t have to conform, why should I?