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Meatless Monday with Vegan Spanakopita

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday  vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Greek food is not generally thought of as being very vegan-friendly as many classic Greek dishes tend to incorporate meat and/or cheese. So naturally, you would assume something like Spanakopita – although vegetarian-friendly – would definitely be off a vegan’s list with its eggs and cheese. Well you would assume wrong as our recipe today is for a vegan Spanakopita that changes that assumption. This amazing dish is perfect for brunch, lunch or a light dinner when served alongside a fresh green salad or your favourite hot vegetable. This incredibly tasty recipe comes courtesy of Gabrielle St. Claire  of Eat Drink Shrink via One Green Planet, a website I highly recommend you check out for all things good for the planet.

INGREDIENTS (serves 6)

  • 1/2 of 1 16-ounce package of vegan filo dough, frozenvegan spanakopita
  • 1/2 cup vegan butter, melted
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 2 10-ounce bags fresh spinach
  • Juice from 1/2 of 1 lemon
  • 1 bunch kale, remove stems, slice, massage
  • 1 garlic clove
  • 1/4 cup vegan mozzarella
  • 2 teaspoons dill
  • 1 teaspoon sea salt
  • 1/2 teaspoon nutmeg
  • 2 garlic cloves, minced
  • 1 cup vegan egg replacer

PREPARATION

  1. Preheat oven to 400°F. Grease a pie or circular pan with olive oil.
  2. Heat olive oil in a large skillet. Add diced onion and cook until translucent. Add washed spinach and kale, cook until heated through. Add the squeeze of lemon. Remove and let cool slightly.
  3. In a bowl combine spinach mixture, garlic, vegan cheese, dill, nutmeg, and salt. Make the vegan eggs with almond milk according to the package.
  4. To assemble, lay 4-6 filo sheets covering every angle on the pan. Brush with melted butter. Continue to arrange filo sheets in a clockwork fashion. Butter the tops of each new pair of filo dough as you go. When all sheets have been used, place spinach mixture in the center and spread into an even layer. Carefully fold phyllo excess filo inward and layer 4 or more sheets on top tucking the sheets in. Precut the Spanakopita and butter the top. Bake for 25-30 minutes, or until edges are golden and center is set.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

OPA!

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.


Meatless Monday with Vegan Chickpea Tacos

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday  vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

The recipe we are sharing today for vegan chickpea chorizo tacos has a delicious spicy, smoky flavour and meaty texture by crumbling the chickpeas in a food processor with sun-dried tomatoes and then being cooked in a skillet in an amazing sauce (see below). This recipe may have a lot of ingredients but it is well-worth the effort. This incredibly tasty recipe comes courtesy of Stephanie Rafnson & Angela Blouin of CaliZona via One Green Planet, a website I highly recommend you check out for all things good for the planet.

INGREDIENTS (serves 6)

FOR THE CHICKPEA CHORIZO:

  • 3/4 cups dried chickpeas, soaked 12 hours or more and minced in food processor
  • 1/4 cup sun-dried tomatoes, minced with chickpeas
  • 1 tablespoons extra virgin olive oil
  • 1/4 white onion, minced
  • 2 cloves garlic, minced

FOR THE CHICKPEA CHORIZO SAUCE:

  • 1/4 cup, plus 2 tablespoons extra virgin olive oil
  • 2 tablespoon water
  • 1/2 teaspoon liquid smoke
  • 1 1/2 teaspoons apple cider vinegar
  • 1 tablespoon, plus 1 1/2 teaspoons Ancho chili powder (you can use already ground Ancho or grind your own in a coffee grinder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon hot paprika
  • 1/2 teaspoon chili pepper flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oreganovegan chickpea chorizo tacos
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon clove powder

FOR THE SALSA:

  • 5 large tomatoes or 3 pounds, blanched
  • 1/2 onion, blanched
  • 3 small or 1/2 pound poblano peppers, roasted
  • 5 fresh cayenne peppers, or 2 habaneros, roasted
  • 1 garlic clove
  • 1 jalapeño, stem removed, cut into 4 or 5 pieces (optional)
  • 3 tablespoons lime juice, fresh squeezed
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 cup cilantro, packed

FOR THE VEGETABLES:

  • 1 cup lettuce
  • 2 yellow tomato, diced
  • 8 radishes, thinly sliced
  • 1/2 cup red cabbage, minced

FOR THE OPTIONAL GARNISH:

  • Cilantro
  • Limes
  • Vegan sour cream
  • Vegan queso fresco
  • Corn chips

PREPARATION

  1. Soak chickpeas overnight for at least 12 hours.

TO MAKE THE SALSA:

  1. Start by blanching the tomatoes and onion. Core the tomatoes and add to a pot, cover with water, and bring to a boil. When skin begins to crack remove them and the onion with tongs, about 1–2 minutes. Let cool and remove the skins.
  2. Roast the poblano, cayenne, and habanero on the stovetop at medium-high heat. A gas stove works the best, but it will work fine on an electric stove. Char the peppers on all sides, turning them with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  3. Take a paper towel and rub off the char. It’s okay to leave a little of the char. Slice in half and remove the seeds and stems.
  4. Add everything to a food processor or blender and blend to desired texture.

TO MAKE THE CHICKPEA CHORIZO:

  1. Rinse and dry the chickpeas, then add the chickpeas and sun-dried tomatoes to a food processor. Turn on and process until a fine crumble. Set aside.
  2. Mix all ingredients the together for the sauce. Set aside.
  3. Add the onions to a straight-sided pan with 2 tablespoons of olive oil and sauté on medium-low heat for 5 minutes, add the garlic and continue cooking for 5-7 more minutes, until the garlic starts to brown.
  4. While onions are cooking, prepare the lettuce, tomatoes, radish, and cabbage.
  5. When the garlic is golden, add the chickpea mixture and the sauce to the pan and cook over medium-low heat. You have to stir the whole time, for about 10-15 minutes. It will stick together at first and then slowly turn into a fine crumble. Just keep smashing down any clumps. A thin layer will stick to the pan, but it won’t burn.
  6. Serve with toppings in taco shells, as a taco bowl, or in a burrito.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan, Gluten-Free Spicy Mexican Black Bean Burgers

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday  vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

As we mentioned last week, we tend to feature many burger recipes here mainly due to their universal appeal but also because of the time of year. There is something about warmer weather that makes us think of BBQ’s and burgers are not far behind. Today’s recipe for spicy Mexican black bean burgers is almost a cross between and burger and a soft taco and they are just as delicious as that sounds. Plus the patties only take about 11 minutes to make so they are perfect even for a weeknight when time is limited. This great recipe comes courtesy of Kyra Howearth of Vie De La Vegan via One Green Planet – check out both sites if you haven’t yet.

Ingredients (makes 8 patties)vegan spicy mexican black bean burgers

  • 1 cup black beans, rinsed and drained
  • 1 small red bell pepper, deseeded
  • 1 small red chili, deseeded
  • 1 garlic clove, peeled
  • 1 teaspoon salt (or to taste)
  • 1 cup gluten-free rolled oats
  • Vegan nacho cheese (click for recipe)

PREPARATION

  1. Preheat a non-stick frying pan over medium heat.
  2. Add all ingredients to a high-speed blender and purée until smooth.
  3. Spoon approximately 1-2 tablespoons of mixture into a frying pan and shape into a burger with the back of a spoon.
  4. Repeat with the rest of the mixture to make about 8 burgers.
  5. Fry for 3-4 minutes, flip, and fry on the other side for a further 2 minutes.
  6. Serve in a tortilla with avocado, pepper, parsley (or cilantro, if you love it), and a vegan nacho cheese sauce.

The patties can be made in batches ahead of time and frozen for when you are ready to heat and serve. Feel free to serve these great patties on your choice of bread or hamburger bun with the toppings of your choice and alongside your favourite potato, pasta , grain or green salad – this burger will work with any of them.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Trinidadian Alloo Hand Pies

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday  vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Alloo pies are a fried savoury dough filled with deliciously seasoned, spicy mashed potatoes that are sure to satisfy everyone regardless if they are meat-eaters or not.  The only problem is that it’s hard to eat just one. This incredibly tasty recipe comes courtesy of Nita Ragoonanan of Tastes Spicy via One Green Planet, a website I highly recommend you check out for all things good for the planet.

INGREDIENTS

FOR THE DOUGH:

  • 3 cups of all-purpose flourvegan trinidadian aloo hand pies
  • 2 tablespoons baking powder
  • 1 tablespoon instant yeast
  • 1/4 tablespoon salt
  • 1/4 tablespoon brown sugar
  • 2 cups of water

FOR THE MASHED POTATO:

  • 1/4 teaspoon salt
  • 1/4 teaspoon oil
  • 1 teaspoon cayenne pepper
  • 4 Russet potatoes
  • 1/4 teaspoon freshly ground chili peppers
  • 1/4 teaspoon ground garlic
  • 1/4 teaspoon ground geera (ground smoked cumin)
  • 1 teaspoon chopped chives
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoon vegan butter
  • 1 tablespoon vegan sour cream
  • 2 cups of cooking oil, for frying

PREPARATION

TO MAKE THE DOUGH:

  1. In a large mixing bowl, add all the dry ingredients listed under the dough. Making a small hole in the middle of the dry ingredients and slowly add in the water.
  2. Using your fingers, start mixing the dough as you add the water.
  3. Mix until you form a soft, sticky dough. Knead for a good 5 minutes.
  4. Cover with a damp paper towel and let this rest.

TO MAKE THE POTATO FILLING:

  1. On the stove bring to a boil a pot of water. Once the water is boiling add 1/4 teaspoon salt, oil, cayenne pepper, and the peeled and cubed potatoes.
  2. Allow the potatoes to cook until tender, as if you are making mashed potatoes.
  3. Drain the potatoes and place in a large mixing bowl.
  4. To the bowl with the potatoes add salt, pepper, vegan sour cream, geera, chili pepper, chives, and garlic. Using a potato masher, start mashing and mixing the potatoes to incorporate all the ingredients.
  5. Taste the mashed potato mix. Add more salt, black pepper, or garlic, if desired.

TO MAKE THE ALOO HAND PIES:

  1. Heat your cooking oil to 375°F.
  2. Start making small golf ball-sized balls with the dough. Once all the dough is shaped, start to roll each one out lengthwise, using a rolling pin.
  3. Start scooping in a little bit of the potato mixture into each piece of rolled-out dough.
  4. Taking one side of the rolled out dough, pull it over the potato mixture. Using your finger tip, brush on a little water on the top side of the folded dough, then pull the other side of the dough over it. Press down gently to seal.
  5. Place the filled dough, seal side down, onto a floured baking sheet. Continue to fill the rest of the balls.
  6. Once all the dough has been filled with potato filling, start frying. Fry until golden brown and the dough is fully cooked through. Always do a trial run first to make sure your oil is not too hot. Once the hand pie is golden brown, drain on grease proof paper.
  7. To serve, make a slit down the middle, right where the seam is and fill with channa and your favorite chutneys.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Summer Tomato Tart

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday  vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Now that summer is officially here, produce like tomatoes are at their sweetest – those of you that grow cherry tomatoes know they can be like candy when fresh picked. It is the perfect time of year for recipes that truly showcase and bring out the best of summer produce like today’s vegan summer tomato tart. This amazingly tasty dish comes courtesy of Ksenia Prints of At The Immigrant’s Table via One Green Planet, a website I highly recommend you check out for all things good for the planet.

INGREDIENTSVEGAN SUMMER TOMATO TART

FOR THE CRUST:

  • 1 1/2 cups whole-wheat flour
  • 1/2 cup corn flour (not cornstarch)
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh thyme
  • Juice of 1/2 a lemon
  • 1/4 cup olive oil
  • 1/2 cup ice cold water

FOR THE FILLING:

  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon grainy mustard
  • 3 large tomatoes, or enough small tomatoes to cover the crust
  • 3 teaspoons chopped fresh thyme, or more to taste

PREPARATION

  1. Preheat oven to 375°F.
  2. Mix flours, salt, and chopped thyme in a large bowl. Create a well in the middle, and pour in olive oil, ice water, and lemon juice. Mix liquids into the flour with a fork just until the liquid is absorbed and large clumps are created. Knead lightly 4-5 times, but no more, forming the dough into a ball.
  3. Turn out dough onto a floured work surface. With a floured rolling pin, and working in quick, decisive movements, roll out the dough into a tart shape that is big enough to cover your tart form. Do not overwork the dough, just roll it out enough to ensure it’ll cover your pan. When ready, gingerly lift the dough from the work surface and drape it over the tart shell. Cut off excess dough and discard or roll it out, sprinkle with sea salt and herbs, and bake into a few crackers.
  4. Meanwhile, in a small bowl mix vegan mayonnaise with grainy mustard and 1 teaspoon of chopped thyme. Slice tomatoes into thick slices (about 1/2-inch in thickness), and remove the seeds and excess juice from them, otherwise, your tart may get soggy.
  5. Smear mayonnaise, mustard, and thyme spread onto the tart shell, and cover with tomatoes arranged in concentric, slightly overlapping circles.
  6. Top with an additional teaspoon of chopped thyme, a pinch of salt, and some freshly ground black pepper.
  7. Bake at 375°F oven for 15 minutes, followed by another five minutes at 400°F on the grill/broil setting, where the heat will crisp up your tomato a bit from the top. Serve hot, or even cold from the refrigerator.
  • Do not reheat in microwave

Try this tart both hot and cold because it’s delicious either way but you may prefer one over the other. This summer tomato tart keeps well for days (although I can’t see it lasting long) and would be perfect for brunch, lunch or even a light dinner when served alongside a big raw green salad or your favourite hot vegetable.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Veggie Wontons with Sweet and Sour Sauce

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday  vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Being vegan doesn’t mean you have to eat salads all the time. It just means that nothing you eat ever had a face. It also means that every once in a while you are still going to get a craving for something savoury, crunchy and delicious that does not grow in the garden. Like say a spanakopita or a Trinidadian Aloo hand pie or (like our recipe today) veggie wontons with sweet and sour sauce. The difference with our recipe today is that they are baked and use less salt so they are just about the healthiest wontons you are going to find. This incredibly tasty recipe comes courtesy of Gin Butters of Eat Healthy, Eat Happy via One Green Planet, both websites I highly recommend for vegan recipes and so much more.

INGREDIENTS (makes 34)

FOR THE WONTONS:

  • 5 Crimini mushrooms, choppedVEGAN WONTONS with sweet and sour sauce
  • 5 garlic cloves, minced
  • 1-inch ginger root, peeled and grated
  • 2 teaspoons olive oil
  • 2 cups bagged coleslaw mix
  • 3 stalks bok choy, chopped
  • 1 carrot, grated
  • 1/2 of 1 red pepper, chopped
  • 3 green onions, chopped (save some tops for garnish)
  • 1 teaspoon seasoned rice wine vinegar
  • 1 teaspoon low-sodium soy sauce
  • 34 vegan wonton wrappers
  • Cooking spray or oil

FOR THE SWEET AND SOUR SAUCE:

  • 1 cup unsweetened crushed pineapple in juice
  • 6 tablespoons agave nectar
  • 5 tablespoons apple cider vinegar
  • 1/2″ fresh ginger root, peeled and minced
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon cornstarch

PREPARATION

  1. To make the wonton filling, combine the mushrooms, ginger, garlic, and oil in a large skillet or wok.
  2. Sauté on low heat for about 8 minutes.
  3. Add the vegetables, raise the heat to medium, and sauté for about 5 minutes.
  4. Stir in the rice vinegar and soy sauce. Remove the filling to a large bowl to cool.
  5. To make the sauce, combine everything except the soy sauce and cornstarch in a small saucepan over medium heat.
  6. Combine the soy sauce and cornstarch in a separate bowl, making sure the cornstarch is mostly dissolved.
  7. Stir the mixture into the saucepan. Cook until thick and bubbly, about 3-4 minutes. Remove from heat.
  8. Heat the oven to 375°F. Coat a cookie sheet with spray oil. Fill the wontons as you like. Give each wonton a good spray with the oil.
  9. Bake for 5 minutes, flip them over and bake for another 5 minutes. Repeat with the rest of the filling and wrappers.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan and Gluten-Free Onion Pakoras with Avocado Dipping Sauce

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Pakoras are an Indian snack made of vegetables with chickpea flour and spices that can be eaten as an appetizer, snack or as part of a main dish. Yes, they are deep fried but it’s fine to indulge when your diet is balanced out with otherwise healthy choices. They are crispy and full of flavour and you won’t believe how easy they are to make. Our recipe today for Vegan Onion Pakoras With Avocado Dipping Sauce comes courtesy of Cruelty Free Family via One Green Planet, both websites I seriously recommend for vegan recipes and so much more.

INGREDIENTS

FOR THE DIPPING SAUCE:Vegan onion pakoras w avocado dipping sauce

  • 1 ripe avocado, pitted and removed from skin
  • Juice of 1 lime
  • 1/4 cup cilantro leaves
  • 1/2–1 teaspoon Sriracha
  • 1 clove garlic
  • A pinch of cumin
  • 1/4 cup coconut milk
  • 1/4 cup water, more as needed
  • Salt and pepper, to taste

FOR THE PAKORAS:

  • 2 brown onions, sliced thinly into half moons
  • 1 1/2 cups chickpea flour
  • 1 teaspoon baking powder
  • 3/4 cup water, more as needed
  • 1/2 teaspoon mild curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • A pinch of cayenne
  • 1 tablespoon fresh cilantro
  • Salt and pepper, to taste
  • Vegetable oil, for frying

PREPARATION

TO MAKE THE DIPPING SAUCE:

  1. Add all ingredients into a blender and blend on high until smooth. If the sauce is too thick, add a little more water, a tablespoon at a time. Cover and place in the refrigerator until ready to serve.

TO MAKE THE PAKORAS:

  1. Place sliced onions in a medium bowl. Add chickpea flour, baking powder, and spices. Stir while slowly pouring water into the bowl. You’re looking for a thick pancake batter consistency. It should be holding the onions together relatively well.
  2. Add about 3 inches of vegetable oil into a cast iron skillet. Heat on medium. Place a small piece of an onion in the pan to test. If it instantly sizzles, the oil is hot enough for frying.
  3. Place rounded tablespoons of the mixture in the pan. Flip when golden brown. Allow to cook evenly on both sides and take out and place on a paper towel to soak up any extra oil.
  4. Serve hot with dipping sauce.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Batzina – Greek Zucchini Pie

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Being vegan doesn’t mean you have to abstain from traditional dishes – it just means that you may have to get creative to figure out how to vegan-ize them (the reward will make the time and effort of experimentation worth it). Today’s recipe for Batzina is a good example. Batzina a traditional Greek pie generally made with eggs and cheese but today’s version leaves them out and uses nutritional yeast to give it a cheesy flavour (and adds some zucchini for a little veggie presence). This inventive (and delicious) recipe comes courtesy of Lenia and Dimitra of The Veggie Sisters via One Green Planet – check out both websites when you have a moment.

INGREDIENTS

  • 2.2 pounds zucchinivegan green zucchini pie
  • 1 large onion
  • 2 garlic cloves
  • 1 1/4 cup soy milk
  • 1/2 cup olive oil
  • 2 1/4 cup self-rising flour
  • 1 teaspoon baking powder
  • 2 teaspoons dried peppermint
  • 1 teaspoon garlic powder
  • Fresh fennel and peppermint
  • 2 tablespoons nutritional yeast
  • Salt and pepper, to taste
  • Sesame seeds, for topping

PREPARATION

  1. Preheat oven to 355°F.
  2. Grate zucchini and put in a colander. Squeeze it thoroughly with your hands.
  3. In a blender finely chop onion, garlic, and herbs. In a big bowl, combine zucchini with the onion, garlic, and herb mixture and nutritional yeast. Season with salt and pepper, to taste.
  4. In another bowl, combine soy milk with olive oil. Add garlic powder and dried peppermint. Season with salt and pepper. Pour this liquid mixture into the bowl with the zucchini. Stir to combine.
  5. Add flour and baking powder gradually. Grease a 9×12-inch pan and dust with flour. The pan has to be big, so that the pie is thin. Empty the batter into the pan and top with sesame seeds.
  6. Bake in preheated oven for 1 hour and 15 minutes. Remove pan from the oven and allow to set before slicing and serving.

Serve this luscious pie with a big green raw salad tossed with your favourite lemon vinaigrette dressing – the lemon will complement the taste of the pie.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.


Meatless Monday with Vegan, Gluten-Free BBQ Chickpea Burgers

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

As today is the Civic Holiday here in Ontario, we thought it would be the perfect time to feature a delicious vegan and gluten-free burger that even meat-eaters would enjoy. Don’t let the long item list fool you – they are easy to throw together in a food processor. This great recipe comes courtesy of Emma D’Alessandro of Craving Nature via One Green Planet – check out both sites if you haven’t yet.

INGREDIENTS (serves 8-9)

FOR THE PATTIES:

  • 1/2 cup oats, gluten-free if desired
  • 1 large carrot, chopped
  • 1 tablespoon flax seed
  • 1/2 cup sunflower seeds
  • 1/4 cup chopped onion
  • 1 1/2 cup chickpeas, cooked or from canvegan bbq chickpea burger
  • 1/4 cup oat flour
  • 1 garlic clove
  • 1/4 cup chopped parsley
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • 1 tablespoon liquid smoke
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon coconut aminos (optional)
  • 1 tablespoon ground chili powder
  • Salt and pepper, to taste

FOR THE BBQ SAUCE:

  • 1 12-ounce can of tomato sauce
  • 1/4 cup canned chipotle pepper
  • 1 13-ounce can tomato paste
  • 1/4 cup maple syrup
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons molasses
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon coconut aminos
  • 1 tablespoon bourbon
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon chili powder
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

TO ASSEMBLE:

  • Burger buns of your choice
  • Avocado (optional)
  • Lettuce (optional)
  • Tomato (optional)

PREPARATION

TO MAKE THE BBQ SAUCE:

  1. Combine all ingredients together in a food processor or blender.

TO MAKE THE BBQ PATTIES:

  1. In a food processor, pulse the oats through the onion until finely chopped. Add the garbanzo beans and process for another 30-60 seconds. Add in the remaining ingredients and blend together until finely chopped and you are able to make a patty with the mixture.
  2. Scoop out some of the mixture and form into a patty between your hands. Place patties on a sheet of parchment paper and place in freezer for 15 minutes.
  3. Pre-heat grill. Remove patties from the freezer and rub with a little bit of olive oil on either side and place on grill for 5-6 minutes, flip and grill on the other side for another 5 minutes. You will know they are done when they have those beautiful grill marks.
  4. Put them on a bun with some avocado, tomato, lettuce and some BBQ sauce.
  • Note: if you don’t have a grill, you can also gook them in a pan

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Mac and Cheese Pies

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Macaroni pie is a Scottish delicacy that consists of a crisp, crumbly pastry crust that’s filled with macaroni and cheese. Sounds delicious! Mac and Cheese is one of those universally loved dishes and putting it in pie crust is  just ingenious :)  This delicious vegan recipe comes courtesy of Emily Wilkinson of Vegan Lass via One Green Planet – check out both websites if you can.

INGREDIENTS

FOR THE FILLING:

  • 4 1/4 cups soy milkvegan mac and cheese pies
  • 1 large yellow onion, peeled and halved
  • 3 garlic cloves, peeled
  • 2 bay leaves
  • 10.5 ounces dried macaroni
  • 7 tablespoons vegan butter
  • 2/3 cup all-purpose flour
  • 3 teaspoons strong mustard
  • 5 tablespoons nutritional yeast (or more, to taste)
  • 1 1/4 cup meltable vegan cheese, grated
  • Salt and white pepper, to taste

FOR THE CRUST:

  • 3 cups flour, plus more for dusting
  • 1 cup, plus 2 tablespoons vegan butter
  • 1 cup water, plus more as needed
  • A pinch of salt

PREPARATION

  1. Prep seven small springform pans or one large springform pan.
  2. Place the onion halves, garlic, and bay leaves into a saucepan along with the soy milk. Set this aside while you make the pasta.
  3. Cook the macaroni until soft, as normal.
  4. Place the pan with the milk, onion, garlic, and bay leaves over medium-high heat. Bring to the boil, simmer for a minute or two, then turn the heat off and pick or sieve out the onion, garlic, and bay leaves.
  5. In a separate pan, melt the butter over medium-high heat. Add in the flour, stirring as you do, until a paste (roux) forms. Then, pour in the hot milk, a little at a time, whisking constantly. Bring the whole mixture to the boil, then turn down the heat. Stir in the nutritional yeast, the cheese, and the mustard, and simmer for a few minutes, till thickened. Season to taste, and add more cheese or nooch as you like.
  6. Add the macaroni to the cheese sauce, and combine well. Set this aside while you make the pastry.
  7. Preheat the oven to 390°F.
  8. Mix the salt into the flour in a large mixing bowl. Place the butter and water in a saucepan and heat until the butter is melted and just about boiling.
  9. Make a well in the flour and pour in the butter and water mixture, stirring in the flour as you do. When mostly combined, work the dough with your hands, bringing it together into a ball; add a little extra hot water if the dough is too dry to work, or more flour if it’s too wet. Knead until smooth, then set aside until just about cool to the touch.
  10. Roll the dough out on a floured surface into an even circle large enough to fully line the bottom and sides of your pans (or pan). Make sure there are no holes. Trim any excess from the top, then fill with the macaroni.
  11. Bake in the oven until golden-brown on top.
  12. Serve hot or cold.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Gluten-Free Spicy Teriyaki Soba Noodle Spring Rolls

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

If you are looking for a fast, healthy and satisfying meal to have for a light lunch or dinner, then look no further than today’s recipe. It packs loads of flavour along with soft noodles and crunchy vegetables into one delicious little package. This incredibly tasty (and fast to make) recipe comes courtesy of Liz Martone of Pumpkin and Peanut Butter via One Green Planet, both websites are great resources for vegan recipes and so much more.

Ingredients: (serves 12-14)vegan spicy teriyaki soba nodle spring rolls

FOR THE SPRING ROLLS:

  • 10 ounces soba noodles (check the package to make sure that they are 100 percent buckwheat)
  • 12-14 spring roll wrappers
  • 10 stalks of asparagus, chopped into 2-inch pieces
  • 1 tablespoon olive oil
  • 2 cups shredded green cabbage
  • 3/4 cup carrots, thinly sliced

FOR THE SPICY TERIYAKI SAUCE:

  • 7 tablespoons low-sodium soy sauce or tamari
  • 1-2 tablespoons Sriracha, to taste
  • 1 teaspoon brown rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon agave nectar

PREPARATION

  1. Bring a large pot of water to boil on the stove. Drop in the asparagus and soba noodles and boil for 4 minutes. Drain and set aside.
  2. While the water is boiling, heat a sauté pan with 1 tablespoon of olive oil. Toss in the sliced carrots and cabbage. Cook for 3-4 minutes on medium heat, or until carrots are slightly tender and cabbage is cooked. Remove from heat and add the noodles and asparagus into the pan.
  3. Whisk together the teriyaki sauce by combining the soy sauce, agave nectar, Sriracha, brown rice vinegar, and sesame oil. Pour the sauce over the noodles and vegetables, then toss to coat.
  4. Prepare your spring rolls by dipping each rice wrapper into a plate of water for 15 seconds. Then, place onto a wet paper towel and top with a scoop of soba noodles and vegetables. Fold in the two sides first, then the back, then roll until the spring roll is closed up. Repeat for the remaining spring roll wrappers.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Veggie Muffuletta

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

There are sandwiches and then there are muffulettas. A traditional muffuletta is a sandwich made with a round country loaf of bread stuffed full with different meats, cheeses and veggies and then flattened and sliced like a pie. Traditionally not a vegan option unless you find a great recipe like the one we are sharing today. This version omits the meats and cheese but leaves all the veggies for a totally delicious and absolutely satisfying sandwich that eats like a meal. This great recipe comes courtesy of Michelle Lee of Boards and Knives via One Green Planet - check out both sites if you haven’t yet.

INGREDIENTS

  • 1 round crusty loaf of bread, country style round loaf, or boulevegan veggie muffaletta
  • 1 cup sun-dried tomatoes or oven roasted tomatoes
  • 2 cups pitted kalamata and green olives
  • 1 eggplant, sliced thin
  • 1 zucchini, sliced thin
  • 10 cherry peppers, halved
  • 1 Portobello mushroom, sliced thin
  • 1/2 yellow onion, sliced thin
  • 1 cup greens (kale, spinach, or both)
  • 1 cup grated carrot
  • 1/2 cucumber, sliced thin
  • 1 small lemon
  • 1 clove garlic
  • 6 leaves fresh basil
  • 1 teaspoon dried oregano
  • 1/2 cup champagne or white wine vinegar
  • 2 tablespoons, plus 1 tablespoon olive oil, divided
  • Salt and pepper, to taste

PREPARATION

TO MAKE THE OLIVE SPREAD:

  1. Combine the olives, garlic clove, basil, 1 tablespoon of olive oil, and the juice from half of the lemon in a food processor and pulse until it becomes a chunky paste. Set aside.

TO MAKE THE EGGPLANT:

  1. Sprinkle the eggplant slices with salt, layer the slices in a colander and allow the eggplant to sweat for 10 minutes. Rinse the eggplant and pat dry with paper towels.
  2. Combine the champagne vinegar, 2 tablespoons of olive oil, juice of half a lemon, oregano, and a pinch of salt and pepper in a large casserole dish. Coat the eggplant slices on both sides with the marinade and then layer the slices in the dish to marinate more. Do the same with the zucchini slices, skipping the sweating step. Marinate for 1-2 hours in the refrigerator.
  3. Heat a large skillet or grill pan over medium-high heat. Cook the eggplant, in a single layer, until lightly browned in spots, turning once to brown both sides, about a minute each side. Continue with the rest of the eggplant and zucchini and then cook the onions and mushrooms in the same manner. Set all vegetables aside to cool.

TO PREPARE THE BREAD:

  1. Carefully cut the top off of the loaf, like you are cutting into a pumpkin, leaving more bread on the bottom than on the top. Pull out the soft insides of the bread with your hands to make a well or cavity on the inside. Leave a half-inch thickness of bread all the way around.

TO ASSEMBLE THE SANDWICH:

  1. Spread half of the olive mixture onto the bottom half of the bread loaf cavity in an even layer. Then, follow with a layer of eggplant, then the tomatoes, onions, greens, zucchini, peppers, cucumbers, mushrooms, and carrots. Finish with a final layer of eggplant and the rest of the olive mixture.
  2. Place the top on and wrap the sandwich well with plastic wrap. Weigh the sandwich down with a heavy pot or skillet and place in the refrigerator to chill overnight. Slice and serve the next day.

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For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a PCI certified Toronto call centreeBusiness, and letter shop mail house specializing in professional services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receiptingdirect mail fundraising and other call centre services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Hawaiian-Style Fried Tofu and Coconut Rice

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR businesss strategies as it spreads awareness of the impact of our food choices on our environment.

Tofu itself has no flavour but luckily it picks up and takes on its surrounding flavours so there is really no end to what you can do with tofu. Take today’s recipe for example; tofu is given a Hawaiian flair by being marinated in a lemony garlic sauce, then lightly battered and fried and paired with a creamy coconut rice and fresh pineapple spears. This entrée will transport you to the tropics without the grass skirt and lei of course :)  This delicious and fresh-tasting recipe comes courtesy of Cara Carin of Caras Kitchen via One Green Planet, an amazing resource for all things good for the planet like being vegan.

INGREDIENTS

FOR THE COCONUT RICE:vegan hawaiin style fried tofu with coconut rice

  • 1 cup brown rice, uncooked
  • 1 cup canned light coconut milk
  • 3/4 cups coconut water
  • 1/2 teaspoon pink salt
  • 1 tablespoon coconut oil

FOR THE FRIED TOFU:

  • 1 14-ounce package extra firm tofu
  • 1/4 cup olive oil
  • 2 lemons, juiced
  • 5-6 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped, plus more for garnish
  • 1 tablespoon whole wheat flour
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon pepper
  • 4 tablespoons vegan butter (optional)
  • Pink salt and pepper, to taste

FOR SERVING:

  • Lettuce
  • Pineapple

PREPARATION

  1. To make the rice, add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, and coconut oil. Bring back to a bowl, then cover and reduce to a lower simmer. Depending on your rice and the package instructions, simmer about 30 minutes. Remove from heat and fluff with a fork.
  2. To make the tofu, first, prep your tofu for frying. Fill up a medium bowl with 4-5 cups are warm water and dissolve a teaspoon or two of pink salt in the water and put the tofu in for 7-10 minutes.
  3. While the tofu soaks, create the marinade by preparing your ingredients as stated above and putting the olive oil, lemon juice, garlic, parsley, flour, cayenne, and pepper in a medium bowl.
  4. Remove the tofu from the salt bath and using paper towels, squeeze out as much liquid as possible. Then slice the tofu in to small rectangles (or however you want) and using paper towels pat dry some more. You want to remove as much liquid as possible.
  5. Add the sliced tofu into the bowl and gently mix well with a spoon to evenly coat the tofu. You could also add this to a plastic ziplock instead. Let the tofu marinate for at least 30 minutes.
  6. Then gently spa a cast iron skillet with coconut oil. Using a slotted spoon, remove the tofu from the marinade and lay out the tofu in an even layer. Heat to medium, and brown on the first side for about 7 minutes. Carefully lift the edges of one piece to check and see if it is getting crispy. Once golden brown, flip over and fry up on the remaining side.
  7. Gently transfer to a bowl. Then in the same skillet, melt butter and caramelize the garlic that is left in the pan from the tofu until golden brown. Pour on top of the tofu right before serving. Sprinkle with salt, pepper, and a pinch of fresh chopped parsley.

Enjoy!

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a PCI certified Toronto call centreeBusiness, and letter shop mail house specializing in professional services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receiptingdirect mail fundraising and other call centre services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Cauliflower Chickpea Patties

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Happy Labour Day Monday to my fellow Canadians! The Labour Day long weekend signals the end of summer and the start of school for most students here in Canada. The air starts getting that distinct autumn crispness which is a welcome relief after the very hot summer we just had. It’s a good think global warming isn’t real (read: sad sarcasm). Even though it’s getting cooler, we still have some great crops that grow in Ontario and cauliflower is one of them. This hardy vegetable is a cousin of broccoli and cabbage and is packed with vitamin C and fibre. With the added fibre and protein of chickpeas, today’s recipe for Vegan Cauliflower Chickpea Patties are a delicious and nutritious powerhouse that will satisfy you regardless of the temperature. This tasty recipe comes courtesy of Dora Daily of Dora’s Daily Dish via One Green Planet. Do yourself a favour (and a flavour) and check out both blogs if you’re interested in living vegan.

Ingredients (makes 10 patties)

  • INGREDIENTS
  • 1 head cauliflower, florets broken apart
  • 1 15-ounce can chickpeas, drained and rinsedvegan cauliflower chicpea patties
  • 1 bell pepper, diced small
  • 1 onion, diced small
  • 2 garlic cloves, minced
  • 1 cup panko bread crumbs (see Note for options)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Salt and pepper, to taste

PREPARATION

  1. Preheat oven to 375°F.
  2. Boil or steam cauliflower until soft.
  3. Sauté onion and bell pepper over low heat until soft.
  4. Add garlic and sauté for another minute or so.
  5. In a large bowl, smash chickpeas up well with a fork or the bottom of a cup.
  6. Add cauliflower and smash up as well.
  7. Add all other ingredients and stir until combined.
  8. The mix should be wet, but come together in a ball without falling apart.
  9. Carefully make a ball in your hands with the mix.
  10. Press ball between hands to make a patty.
  11. Place patty on oiled pan or baking dish.
  12. Continue with the rest of the mix.
  13. Bake for 25 minutes, flip the patties, and bake for another 20 minutes, or until browned.

NOTES

  • Trade out the panko for flour or certified gluten-free oats for a gluten-free version.

You can serve these super tasty patties on a bun like a regular burger or as a topper for salads and veggie scrambles or you can just eat them as a snack.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a PCI certified Toronto call centreeBusiness, and letter shop mail house specializing in professional services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receiptingdirect mail fundraising and other call centre services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

 

Meatless Monday with Vegan Mediterranean Olive and Chickpea Burger

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR businesss strategies as it spreads awareness of the impact of our food choices on our environment.

Burgers are an all-seasons treat – they can be the perfect addition to a summer BBQ or a satisfying meal on a chilly night. Plus there are many incredible vegan burger recipes made with a variety of ingredients sure to satisfy any palate or accommodate any food sensitivity. Today’s Vegan Mediterranean Olive and Chickpea Burger is a good example of the amazing vegan burger recipes around; it takes just 20 minutes to make and contains just 6 ingredients that pack a healthy, Mediterranean punch and can be enjoyed for lunch or dinner. This tasty recipe comes courtesy of Contentedness Cooking via One Green Planet. Hurry over and check out both blogs if you’re interested in living vegan.

INGREDIENTS (serves 8)vegan-mediterranean-olive-and-chickpea-burger

FOR THE AVOCADO HUMMUS SAUCE:

  • 1 avocado
  • 4 garlic cloves, pressed
  • 1/4 cup plus 2 tablespoons almond yogurt
  • 3/4 cup hummus
  • Salt and pepper, to taste

FOR THE BURGER:

  • 2 tablespoons avocado hummus sauce (recipe above)
  • 2 14-ounce cans chickpeas
  • 6 garlic cloves
  • 1 cup black olives, chopped
  • Salt and pepper, to taste

PREPARATION

TO MAKE THE AVOCADO HUMMUS SAUCE:

Simply combine hummus, garlic, almond yogurt, and avocado. Season with salt and pepper, process until smooth.

TO MAKE THE BURGER PATTIES:

  1. Combine garlic, 2 tablespoons of the avocado hummus sauce, chickpeas in the bowl of a blender or food processor. Season with salt and pepper and process until smooth but not creamy! Now mix in chopped olives, form patties, and fry or bake for around 20 minutes at 390°F.
  2. Use your favorite bun and top the burger with the avocado hummus sauce and your favorite toppings.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a PCI certified Toronto call centreeBusiness, and letter shop mail house specializing in professional services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receiptingdirect mail fundraising and other call centre services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.


Meatless Monday with Vegan Crispy Zucchini Pancakes

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

When you think of pancakes, you probably think of the traditional breakfast variety served with maple syrup or a fruit compote of some sort but there are a number of savoury pancakes that are just as delicious and today’s recipe is a good example. These delicious crispy zucchini pancakes are both vegan and gluten-free and can be served and eaten in any number of ways and can adapt to any meal. This tasty recipe comes courtesy of Melanie & Mark Sorrentino, creators of the Rich Bitch Cooking blog, via the incredible One Green Planet. Melanie and Mark certainly walk the talk when it comes to taking care of our planet so check out their blog for some amazing recipes and a little inspiration to live life without the distractions and trappings of excess and materialism.

INGREDIENTSvegan-crispy-zucchini-pancakes

  • 3 medium zucchini, shredded
  • 3/4 cup chickpea flour
  • Salt
  • Onion powder
  • Garlic powder
  • Garam masala
  • A small handful fresh herbs (cilantro or basil)
  • Dipping sauce of your choice
  • 2 tablespoons oil

PREPARATION

  1. Mix shredded zucchini with salt. Mix in your chopped fresh herbs.
  2. Mix flour and powdered spices together. Mix dry ingredients with the vegetables and mix well. Let everything sit for a few minutes. The vegetables should release their water and be sufficient for creating a batter. Feel free to add tiny amounts of water.
  3. Heat up 1 tablespoon of oil in a skillet. Cook one pancake patty at a time. Cook each side for 5 minutes at low or med-low heat. Garnish with fresh herbs and serve with the dipping sauce of your choice or with a drizzle of Sriracha or a dollop of vegan mayo for a more refreshing take.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a PCI certified Toronto call centreeBusiness, and letter shop mail house specializing in professional services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receiptingdirect mail fundraising, data breech response and other call centre services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Curried Chickpeas Stuffed Spaghetti Squash

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

As it starts to get colder, our food choices tend to get a little bit heartier to help keep us warm and give us the fuel we need to get through our days. But heartier doesn’t have to mean unhealthy or more empty calories – heartier can be both more substantial and nutritious at the same time. Take today’s recipe for Vegan Curried Chickpeas Stuffed Spaghetti Squash for example – this quick and easy to make dish combines deliciously seasoned chickpeas and tomatoes baked into spaghetti squash that has been halved, scooped out and filled. It’s a non-traditional take on a curry but it will leave you just as satisfied. Our thanks to Maria Koutsogiannis of FoodByMaria via One Green Planet for this great recipe. Be sure to check out both sites for more tasty greatness :)

INGREDIENTS (serves 4)vegan-curried-chickpeas-in-spaghetti-squash

  • 1 halved spaghetti squash, baked for 1 1/2 hrs, at 375°F
  • 2 medium tomatoes, chopped
  • 1 14-ounce can of chickpeas, drained and strained
  • 1 cup of fresh, chopped cilantro
  • 2 tablespoons olive oil
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

PREPARATION

  1. Bake the spaghetti squash and set aside.
  2. In a bowl, combine all ingredients, and stir well (leave a bit of cilantro for garnish).
  3. Scoop the mixture from the bowl into the wells of the halved squash.
  4. Bake for 30 minutes at 375°F.
  5. Remove from oven and top with cilantro.
  6. Halve the halves. Serve.

Serve with your favourite hot vegetable or fresh green salad and enjoy for lunch or dinner.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a PCI certified Toronto call centreeBusiness, and letter shop mail house specializing in professional services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receiptingdirect mail fundraising, data breech response and other call centre services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Bean and Potato Fish Cakes

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Traditional fish cakes are definitely off the menu for vegans. They should probably be off the menu for everyone regardless of food preference given the questions surrounding the impact of contamination and pollution on the fish themselves. With recipes like the one we are sharing in this blog post, you don’t have to worry about missing the flavour of fish. Today’s recipe for vegan bean and potato fish cakes use nori seaweed for taste and the beans, potatoes and bread crumbs combine for a very fish-like texture. These fish cakes will satisfy you regardless if you are vegan or not. This delicious recipe comes courtesy of Philipp Ertl from Exceedingly Vegan via One Green Planet. If you haven’t checked out either website yet, head on over now. You won’t be disappointed.

INGREDIENTS (serves 6)

FOR THE FISH CAKES:vegan-bean-and-potato-fish-cakes

  • 2 sheets sushi nori
  • 2 3/4 cups lima beans, rinsed and drained
  • 3.5 ounces boiled potatoes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon mixed herbs
  • Black pepper, to taste
  • 1/2 finely chopped onion
  • 1 1/3 cup bread crumbs, plus more to cover
  • Sunflower oil

FOR SERVING:

  • Cashew cream or vegan mayonnaise
  • Finely cut pickled gherkins
  • Green salad
  • 1 lemon

PREPARATION

  1. Boil the potatoes. Drain and rinse the beans.
  2. To a blender, add 2 sheets of nori and pulverise — do not add water.
  3. Once the potatoes are soft, add them to a bowl with the beans and mash with a fork or other kitchen tool. Then, add the garlic, some black pepper, salt, finely chopped onion, pulverised nori, and mixed herbs. Mix to combine.
  4. Add bread crumbs and mix. You may need more to get a dough-like consistency.
  5. When the dough has the right consistency and doesn’t stick on your fingers, form about six patties. Add some more bread crumbs to a plate and coat each cake.
  6. Deep-fry in oil. Alternatively, put them on a baking tray, sprinkle some oil on top and bottom, and bake in a 350°F oven.
  7. Serve with a slice of lemon on top of the cakes (the lemon juice brings out the flavors even more), cashew cream, and salad.

Serve these great fish cakes alongside a green salad lightly dressed with an oil and lemon dressing or with a side cole slaw and fries or you can make a sandwich. There is really no end to how you can eat them for lunch or dinner.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a PCI certified Toronto call centreeBusiness, and letter shop mail house specializing in professional services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receiptingdirect mail fundraising, data breech response and other call centre services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Buffalo Tofu Bites with Ranch Sauce

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Generally when you hear Buffalo you think of chicken wings but that doesn’t have to be the case – there is a kinder and just as delicious version where nothing with a face had to die. Today’s recipe for vegan Buffalo tofu bites are flavour-packed with just the right amount of heat and perfectly paired with the cooling vegan ranch sauce. This delicious recipe comes courtesy of Sarah and Nick of The Surznick Common Room via One Green Planet. If you haven’t checked out either blog yet, head on over now. You won’t be disappointed.

INGREDIENTS

FOR THE BUFFALO TOFU BITES:

  • vegan-buffalo-tofu-bites-wi1 16-ounce block extra firm tofu
  • 1 cup vegan Buffalo sauce, plus more if necessary
  • 1 1/2 tablespoons cornstarch
  • Bowl of flour
  • Salt, pepper, and paprika to taste
  • Vegetable oil

FOR THE VEGAN RANCH:

  • 1 cup vegan mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 teaspoon dried parsley
  • 1/8 teaspoon dill
  • 2 tablespoon almond milk (more or less depending on your desired consistency)

PREPARATION

TO MAKE THE TOFU BITES:

  1. Press your tofu, removing as much liquid as possible. You can do this by wrapping your tofu in paper towels and putting something heavy on top of it. Change out the paper towels as many times as necessary.
  2. Preheat your oven to 350°F and wipe your baking sheet with vegetable oil.
  3. Cut your pressed tofu into small, bite-size pieces.
  4. In a small bowl, combine flour, salt, pepper, and paprika. In another small bowl, combine Buffalo sauce and cornstarch.
  5. Roll a tofu piece in flour mixture, coating all sides. Then, transfer to buffalo sauce mixture, coating all sides. Let the liquid drip off and carefully transfer to your oiled baking sheet. Save excess buffalo sauce and cornstarch mixture for later.
  6. Once all pieces are evenly coated, place in oven and bake about 20 minutes.
  7. Remove from oven, and transfer to a large frying pan with about 1/8-1/4 inch of hot oil. Pan sear/fry the tofu pieces on each side for about 2 minutes, to crisp the breading/sides.
  8. Remove tofu pieces from the pan and set on a paper towel-lined plate to absorb the extra oil. Remove excess oil from pan and wipe clean with a paper towel.
  9. Return the tofu pieces to the pan on low heat, tossing with the excess Buffalo sauce and corn starch mixture from earlier.

TO MAKE THE RANCH:

  1. Combine all ingredients in a medium mixing bowl and whisk together.
  2. Chill in the refrigerator in a resealable container.

These Buffalo tofu bites are great for dinner, lunch, snack or when hanging with friends and family. Serve with your favrouite potatoe side dish or a big raw green salad (topped with the extra ranch maybe) to increase your green vegetable intake.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a PCI certified Toronto call centreeBusiness, and letter shop mail house specializing in professional services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receiptingdirect mail fundraising, data breech response and other call centre services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Meatless Monday with Vegan Meze Layer Cake

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Welcome (back) to the Miratel blog for another edition of our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Today’s recipe might seem a little complex but this delicious dish is full of flavour, veggies and protein and worth every minute if you have the time. This great recipe comes courtesy of Chris Bartis of Planticize via One Green Planet. If you haven’t checked out either site, head on over now. This is just one example of the amazing recipes (and images) from Planticize.

INGREDIENTS (serves 8):

FOR THE MEZE LAYER CAKE:

  • 1 pita bread
  • 1 small eggplant, sliced
  • 1 small zucchini, sliced
  • 2 roasted red peppers, sliced
  • 1 cup bulgur, cooked and cooled
  • 1/2 cup sun-dried tomatoes, chopped
  • 4 ounces artichoke hearts, drained and choppedvegan-meze-layer-cake
  • Hummus (recipe below)
  • Tapenade (recipe below)
  • Falafel mix (recipe below)
  • Baba ganoush (recipe below)
  • Ajvar (recipe below)
  • Yellow bell pepper, parsley, and olives for garnish (optional)

FOR THE HUMMUS:

  • 1 14-ounce can chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/2 chili pepper, deseeded and very finely sliced
  • 1/2 teaspoon cumin powder
  • Salt and pepper, to taste

FOR THE TAPENADE:

  • 1 cup mixed olives
  • 1 tablespoon olive oil
  • 2 teaspoons capers
  • 1 teaspoon lemon juice
  • A dash of vegan Worcestershire sauce

FOR THE FALAFEL MIX:

  • 1 14-ounce can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2 tablespoons chickpea flour
  • 1/2 red onion, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1/2 chili pepper, deseeded and very finely sliced
  • A handful of fresh parsley
  • Salt and pepper, to taste

FOR THE BABA GANOUSH:

  • 1/2 pound eggplant, peeled and sliced
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • A handful of cilantro
  • Salt and pepper, to taste

FOR THE AJVAR:

  • 1/2 pound eggplant, peeled and sliced
  • 2 red bell peppers, deseeded and cut in half into quarters or an equivalent amount of pre-roasted
  • red peppers, from a jar
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • Salt and pepper, to taste

PREPARATION

TO MAKE THE HOMEMADE MIXES AND SAUCES:

  1. For the baba ganoush and ajvar, roast the eggplant and red peppers in the oven for about 30 minutes at 400°F.
  2. If you’d like, peel the eggplant beforehand. Otherwise, remove everything from the oven and place the peppers in a plastic bag for about 10-15 minutes. Open the bag, be sure they are not too hot and use your fingers to peel off the skin.
  3. Now, simply place all the ingredients for each specific mix (hummus, tapenade, and falafel mix) into a food processer and blend until smooth, stopping and stirring when necessary.

TO ASSEMBLE THE MEZE LAYER CAKE:

  1. Peel the other eggplant and roast with the zucchini in the oven for about 30 minutes at 400°F.
  2. Put aside a few eggplant and zucchini slices, a tiny amount of each mix, and some parsley and anything else you want to decorate the top of the cake with later.
  3. Place the pita bread in the bottom of a round, springform pan of the same size.
  4. Cover the bread with half the hummus mix, and place some zucchini slices and tapenade on top.
  5. Cover with the cooked bulgur (you might not need it all.) Press down on the bulgur to make the bottom layers more solid and firm.
  6. Cover with a layer of baba ganoush. Spread some ajvar here and there on top, along with eggplant slices, sundried tomatoes, roasted peppers and artichokes.
  7. Cover with the falafel mix and bake for about 30 minutes, high up in the oven, at 425°F. The falafel layer should get some color and have a slightly crispy surface.
  8. Remove from oven, cover with the rest of the hummus, and decorate with slices and mixes you saved in the first step. You can also use some yellow bell pepper, tomatoes, and olives for added fun and color.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a PCI certified Toronto call centreeBusiness, and letter shop mail house specializing in professional services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receiptingdirect mail fundraising, data breech response and other call centre services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

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