The atmosphere is elegant and formal, and unlike any vegan restaurant I had visited before. The service was impeccable right from the start, as we were whisked past the fancy bar to a small table near the front window (we requested window light for better photos) and immediately asked if we would like flat water or sparkling.


We consumed the entire experience and it will be one we will remember for a lifetime. Here are the gorgeous courses we were served:


Amuse: early girl tomato and roasted pimenton tartare, crisp tomato skin, carpaccio of Aunt Ruby's green tomatoes, grilled olive flatbread, tomato leaf aioli, smoky fig and tomato pate


One: Grilled peach and radicchio skewer made up of gold tomato and crisp polenta crouton "panzanella" with gold balsamic vinaigrette, ground toasted hazelnuts, fennel pollen and cacao nibs, basil leaves and basil oil


Two: Fresh corn masa sope made up of cashew-achiote "cheese," sweet and spicy tomato-habanero sauce, gold cherry tomato and nopales salsa


Lisa and I shared the third course options:

Three: Roasted eggplant and tomato provencal made up of tofu custard, cinnamon scented tempeh-walnut sausage, stewed tomatoes with chartreuse and caramelized fennel, chrysanthemum greens and pistachio-mint relish


Three: Shady lady tomato coconut masala made up of butterball potato-chickpea cake, roasted lobster mushrooms, cauliflower, zucchini and romano beans, melon-cherry tomato salad and red onion pakora

On an average day, I tend to have way more recipe ideas in my head than I do time or oven space. I'm grateful for my own kitchen and my double oven, but that still doesn't seem to be enough.

Enter my brand-spanking new Excalibur dehydrator, recently given to me by a wonderful friend.

Hello, pretty thing, you are big and bulky but oh so useful.

1. In a large bowl, combine the oats, sunflower seeds, coconut, sesame seeds, buckwheat groats, cinnamon, nutmeg and salt.
2. Add the maple syrup, coconut oil and vanilla and stir to cover all the dry ingredients.
3. Spread the mixture out on a teflex sheet on a dehydrator tray and dehydrate at 110F for about 4 hours or until desired crunch is achieved. Store in an airtight container in the fridge or freezer to preserve freshness.

The food court experience is a notoriously lousy one. It's loud, rushed, wasteful and has limited options (if any at all) for the growing sector of citizens who are moving beyond the standard American diet. For years, Toronto's famous Eaton Centre was no exception.

That is, until today.  Its new Urban Eatery offers a variety of menus, and although many SAD outlets are still included, the wholesome vegetarian and vegan options stand out. The most notable addition is vegan empire Urban Herbivore, a Kensington Market staple owned by chef Stephen Gardner, where organic salads, sandwiches with thick, homemade bread, curry bowls and hearty soups are offered to hungry shoppers looking to refuel with healthy fare.


Their salad bowl menu involves choosing your own greens, proteins and toppings from 30 vegan options that change daily. I wish I had this variety of choices available to me at home. 


Did I forget to mention their legendary muffins? Dense and filling with a crunchy exterior, they're unlike anything I've had before. I highly recommend the sweet potato date flavour. A quick Google search reveals that everyone and their sister is dreaming of replicating these delicious delights in their own kitchens.

Of course, after being tempted by those muffins on my recent visit to Urban Herbivore's new location, I couldn't help myself from dreaming up my own version. Although mine aren't as ginormous in size, the flavour and texture had me reminiscing of early morning dates in Kensington with my new love. Enjoy!