The 9 best vegan bakeries in Montreal, Toronto and Vancouver
In recent years, vegan bakeries have become popular in Montreal, Toronto and Vancouver. Vegans with a sweet tooth can now easily find something to satisfy their sugar craving, no matter where they live. Whether you prefer cupcakes, cakes, croissants or muffins, vegan bakeries offer plenty of options that will delight every palate.
Here are our favourite spots in Montreal, Toronto and Vancouver.
Located on Saint-Laurent Boulevard in the Plateau-Mont-Royal, it’s hard to miss this bakery’s candy-pink exterior. Customers line up inside, happily contemplating all the choices before them—croissants, cupcakes, cookies, tarts, and so much more! Freshly baked every day, these confections melt in your mouth. Looking for an added temptation? Sophie Sucrée also creates decadent chocolates and truffles. Sugar cravings have met their match!
This small boutique, located on Gounod Street in Montreal, is located near Jarry Park. With its delicious vegan ice cream made with bananas and hemp, it’s a must-stop before heading out to bask in the sun. What’s Rawesome’s star attraction? Its vegan cheesecakes made from cashew nuts. With flavours including lime, chocolate, pecans, creme brulee and chocolate-raspberry, you’ll definitely find something to thrill your taste buds.
Audacieuse Vanille is one of Montreal’s favourite vegan bakeries. Open in 2017 in the city’s southwest sector in Verdun, this little shop showcases 100% natural products. Using their most delicious pastry secrets, the owners enjoy switching up the menu every two to three weeks. You’ll find the best vegan brownies in town, not to mention the lemon and carrot cupcakes!
This bakery is the embodiment of its name! The cakes and the powder blue decor are absolutely magical! Drop by to grab a cupcake or a delicious cookie while you are out enjoying a walk, you won’t be disappointed. The confections are as beautiful as they are delicious! All products are prepared with organic, local or fair trade ingredients. You get to enjoy a scrumptious treat while supporting a business that cares about our planet. What could be better than that?
This cute little bakery is located on West Broadway Street in Vancouver. Their tempting selection of cakes, over-sized buns, scones, and decadent brownies, will put a little joy in everyone’s heart. Add a delicious coffee to your order and these little treats are even better. If you are enjoying an excursion through Vancouver, make Edible Flours a can’t-miss-spot on your list of places to visit!
Sweet little vegan wonders inspired by refined French pastry recipes can be found in this lovely shop. The owner was born in France and decided to share her culinary talents with Vancouverites, starting with her famous macaroons in a variety of tempting flavours! There are also delicious pastries including millefeuilles, lemon meringue pies and canelés.
Just looking at their gorgeous colourful display, will have you salivating. Featuring two locations, the bakery’s offerings are a dessert-lover’s dream. Bunner’s is particularly recognized for its creatively flavoured vegan donuts and its Josephine Louise (a vegan take on the beloved Jos Louis). Original and delicious are the two words that come to mind when describing this sweet spot.
Directly located on Queen Street, this is another popular pastry shop for Torontonians. We want to sample everything that they have to offer! Opened in 2012, this bakery was one of the forerunners of vegan desserts. And as an earth-friendly bonus, they are environmentally conscious and try to create as little waste as possible. Cupcakes, donuts and muffins are all the rage, not to mention no-bake bars, which are ideal for a mid-morning or mid-afternoon snack.
They are the donut kings! Every delectable pastry is hand-baked every morning. You can taste the freshness of their products. The donuts melt in the mouth, the brownies are moist and the cakes are rich and beautiful. Bloomer’s has four locations in the GTA, which means you can handily find a location no matter where you are in the area.
Source: Unsplash
Up Your Flavour-Factor with Vegan Condiments
Are you wanting to create delicious vegan dishes including dips? There’s no doubt that seasonings and sauces add a whole new layer of taste to your dishes. And, you can easily create memorable dishes with the ingredients that are already in your cupboard! Here are some vegan condiment ideas that pack plenty of flavour!
Everyday condiments
There are some essentials, like ketchup, mustard and mayonnaise that we absolutely cannot do without. But, are they vegan?
Here’s what you need to know:
Ketchup
Contrary to popular belief, only organic ketchup is vegan.
One of the ingredients in regular ketchup is white sugar, which gets its colour t with the help of “bone charcoal”.
This substance is made from the bones of animals that are charred to make charcoal. Not very appetizing is it?
This is why it’s so important to check labels.
Source: Unsplash
Mustard
Have you often been told that mustard is a vegan condiment? This isn’t always the case because some mustards contain egg whites, which is something we want to avoid!
When selecting a mustard choose products that use the fewest possible ingredients. For example, at Maison D’Orphée, their mustard contains only four ingredients: water, organic mustard seeds, organic cider vinegar and sea salt.
This is exactly what we are looking for!
Mayonnaise
Mayonnaise can seem like a tricky condiment since it is made from eggs.
However, some brands like Hellmann’s offer a vegan version made from canola oil, cornstarch and modified potato. So you can go ahead and indulge!
And if you have a little time on your hands, you can even make a homemade version using only four ingredients!
At Avril Supermarché Santé locations, you can find delicious vegan mayonnaise from Chosen Foods. And, if you don’t feel like going to the store, you can order online!
Source: Unsplash
Next level condiments
Basic condiments are fine, but sometimes it’s nice to add an extra dose of flavour and texture with dips and sauces.
Check out what we’ve got for you!
Hummus
Good news: hummus is a completely plant-based dip!
It’s made from chickpeas and occasionally a dash of tahini.
Sometimes, people might add cheese to the mix … make sure to always double check with the chef!
Hot sauce
Looking to heat things up? We’ve got some suggestions for you that range from mild to extra-spicy! Most hot sauces contain no animal products!
Whether it’s Sriracha, Texas or a hot pepper sauce, choose one and enjoy it on your burger or your hot dog!
Source: Unsplash
Creamy dressings
Not everyone loves the heat from spicy sauces, sometimes something slightly sweeter and creamier is in order. That’s why you’ll love our suggestions for vegan ranch sauces!
You can use vegan mayonnaise or even cashews as a base.
Here’s a simple, delicious recipe with a cashew base!
We also suggest trying Finfinoix spreads—you’ll love their creamy deliciousness!
Source: Unsplash
What should you use as vegan substitutions?
Some of your recipes can easily be adapted so that you can enjoy them vegan style!
Here’s what we suggest:
eggs: you can replace them with tofu in all its forms,
milk: go for plant-based milk – with so many options, there is something for all uses and all tastes,
creamy dips: start with a base of chickpeas or blended cashews.
Now that you’ve got your sauce, all you have to do is choose what should go with it. From sausages to cheese, pâté or even a roast, we’ve got plenty of options for you!
Just visit the product section of our website and see what tempts you! Bon appétit!
“There’s not enough protein!” A vegan myth or reality?
Are you wanting to reduce your meat consumption, or even eliminate it entirely? You are not alone! Plant-based foods are gaining more and more popularity and many of us are making changes about what we are putting on our plates. And anyone who has made the transition to a vegetarian or vegan diet has probably heard this phrase at least once in their lifetime: “Aren’t you worried about getting enough protein? This myth, rooted in our beliefs, is entirely false—many plant foods are rich in protein!
Re-examining Canada’s Food Guide
Let’s take a step back in time. In 2019, Health Canada released a new food guide highlighting plant proteins. In the section “Eat protein foods”, we notice that the plate is not only made up of meat, but also nuts, tofu and legumes. Health Canada recommends diversifying your protein intake and cites legumes (such as lentils, beans, and peas), fortified soy beverages, tofu, soybeans, and nuts) as healthy protein foods.
Source: https://food-guide.canada.ca/en/
Sources of plant-based proteins and recipe ideas
1 – Legumes
There is no doubt that legumes are one of the favourite foods for vegans. They’re not only inexpensive, but also high in protein! In addition, dried pulses are non-perishable and do not take up much space in the kitchen. Legumes such as lentils, beans, or even chickpeas are versatile and fit perfectly into many recipes including hummus, vegetable stews, soups, and salads.
If you want to try a new legume-based recipe, we suggest the Buddha Chef’s dhal.
2 – Tofu
Its bland taste and unusual texture give it a bad reputation. And yet if it is prepared the right way using a variety of spices, tofu transforms into a delicious dish. A go-to for vegans, tofu fits perfectly into all sweet and savory recipes! Its versatility is thanks to its neutral taste which allows it to go well with all seasonings. Grilled, baked, marinated or raw, tofu can be prepared in different ways and caters to all tastes. Once you learn to cook it, you can’t do without it!
Like tofu, tempeh is made from soy beans, but stands out for its doughy texture and fermented taste. Originally from Indonesia, tempeh is traditionally eaten fried which gives it a crunchy and delicious appearance. However, tempeh can be cooked in different ways— it can be marinated, grilled, and sautéed.
Are your taste buds missing the taste of meat? Seitan will satisfy your cravings! This plant-based food originated in China over a thousand years ago and was introduced by Buddhist monks in order to make vegetarian cuisine accessible. Rich in protein and low in fat, seitan is essential for all those who want to reduce or even eliminate their meat consumption. Here’s a fun fact: 100 grams of cooked seitan contains roughly 20 to 30 grams of protein! This food absolutely shatters all myths about dietary deficiencies in vegan diets.
Feeling a little tempted? Enjoy one of our favourite seitan recipes: grilled kebab and saffron rice. You can also get your fill of protein with our tasty seitan sausages!
5 – TVP (textured vegetable protein)
Ground beef recipes are comforting classics. And now you can recreate your favourites with a meatless version! TVP (dehydrated soy) allows you to reinvent these recipes thanks to a texture that resembles ground beef! Versatile and economical, TVP is ideal for veggie Bolognese recipes and tacos.
We hope that all of these recipes bring joy to your taste buds while you get your fill of protein. Make sure to share this article with anyone who thinks plant-based foods are low in protein! In the meantime, if you want to discover more meat replacement foods, check out our wide range of products, that includes tasty vegan sausages, seitan roast, fauxmage, pâté and much more! Warm sunny days are on their way and Gusta products have everything you need to welcome the arrival of BBQ season! Bon appétit!
Is this vegan?!
It’s the infamous question we constantly ask ourselves when making the switch to a plant-based diet. It’s also repeated over and over again by our loved ones during a meal. The question: Is this vegan?
To save you time at the grocery store or when educating those around you about your vegan lifestyle, we’re giving you all the answers you need!
Bread
Bread is usually made from flour, water, salt and yeast, which makes it vegan. However, it moves into the non-vegan category if other ingredients, such as pieces of cheese or bacon, are added to the dough.
Croissants
What could be better than the flaky deliciousness of a fresh croissant? Unfortunately, unless you are enjoying them from a vegan bakery, croissants are not vegan! It’s the milk, butter and eggs that give them their delectable texture.
Jujubes
What exactly are jujubes made from? Given the list of perplexing ingredients, it’s not always easy to tell! One main ingredient that does stand out is gelatin. It’s a substance made from boiling the skin, tendons, ligaments and bones of cows or pigs. Not that appetizing …
Since the majority of jujubes contain gelatin, they are not a vegan product. However, you can now find more and more fruit-based (pectin) or gelatin-free options in your local grocery and convenience stores. Yum!
Wine
Since it’s made from grapes, wine seems to automatically fall in the vegan category. But, in fact, it’s a little bit more complicated than that!
Products of animal origin are used in wine production and conservation methods, especially during the fining process.
What is fining? It is a process which consists of adding proteins to the tank in which the wine is located, to attract unwanted particles and / or remaining yeast. The proteins can come from egg whites, gelatin or other animal substances.
So in actuality, wine is not vegan. The only exceptions are certified vegan wines, which means that the producers have used alternatives for the fining process.
Jam
There’s very little to figure out when it comes to jam!
Just like jujubes, if the jam was made using gelatine, it’s not vegan.
However, if it was made using pectin, it is absolutely vegan. So, go ahead and enjoy!
Margarine
Most margarines are vegan, but have the words “may contain traces of dairy products” on the label. This means that the margarine was produced in a factory where dairy products are found, not that it contains any!
So … margarine is vegan.
Whether you are grocery shopping or preparing a meal for a vegan friend, we hope that this list will help to make things a little less confusing. Enjoy!
Vegan baking substitutes
Any baking recipe can be made vegan. In fact, finding vegan substitutes in baked good recipes without compromising the taste or texture is very easy to do once you know the basics.
1. Butter
Butter is undoubtedly one of the most used ingredients in baking. It lends an unmistakable richness and flavour to all baked items. Luckily, butter can easily be substituted with an array of plant-based options.
If your recipe calls for melted butter, you can easily replace it with an oil, olive or other (such as canola, avocado or peanut), in a 1 to 1 ratio. If the recipe calls for ½ cup of melted butter, simply add ½ cup of oil. Some oils are more flavourful than others and can add an aroma that can complement your final recipe.
If you need chilled butter for a recipe, such as for a pie dough, use a cold vegan butter alternative. Vegan butters tend to melt faster than dairy butter so work quickly.
Butter can also be replaced with coconut oil or butter, nut butters, mashed avocado or applesauce.
2. Eggs
Eggs are some of the most important players in a baking recipe. They add structure and stability, moisture, richness and volume. Fortunately, there are several options for replacing eggs in a recipe.
Source : Unsplash
One whole egg can be replaced with a flaxseed or chia seed “egg”. Simply mix 1 tablespoon of chia seeds or flax seeds with 3 tablespoons of water. Let the mixture sit until it gels, then it’s ready to use! If you must replace more than 3 eggs, it’s advised to use 3 chia or flax seed eggs, and replace the rest with one of the alternatives listed below.
If the eggs’ presence in the recipe is simply to add moisture, you can replace it with whipped silken tofu (¼ cup per egg), mashed banana (one medium banana per egg) or unsweetened applesauce (¼ cup per egg). The banana and applesauce will add natural sweetness to the final products so the sugar quantity in your recipe can be reduced.
Whipped egg whites in meringues and mousses can easily be replaced with aquafaba, the liquid that canned chickpeas come submerged in. Drain your chickpeas and whip the liquid into beautiful soft or firm peaks just as you would egg whites. You can add sugar to sweeten your whipped topping. One egg white is the equivalent of about 3 tablespoons of aquafaba.
If none of these options appeal to you or are suitable to your recipe, commercial vegan egg replacers are also available.
Source: Unsplash
3. Milk
Milk protein adds moisture and flavour to baked goods. Baked recipes often ask for whole milk because the fat also adds richness. Milk also helps give baked goods their golden colour.
Replace any milk in your recipe with any preferred plant-based milk in a 1 to 1 ratio. Some plant-based milks such as oat, rice and soy are ideal because they’re more neutral in taste and similar to their dairy equivalent. Others, like coconut milk, will lend their particular flavour to your recipe.
Plant-based milk beverages can have added sugar and an adjustment to the sugar quantity in your recipe may be needed.
Plant-based milks come in an array of fat content, from skim to full fat. Most recipes will ask for full fat milk, which should be replaced with an option that contains a similar fat content.
4. Cream, yogurt, sour cream or evaporated milk
The addition of a creamy ingredient to a baking recipe is done for several reasons. It can add tanginess, moisture, texture, lightness and/or richness to your recipe.
Unsweetened coconut cream is a good 1 to 1 replacement for dairy cream and it even whips up like regular cream. If you like the taste of coconut, don’t hesitate to add it to your recipe. It may even enhance the taste of certain fruit-based recipes.
Cashew cream is more neutral tasting and rich, and can be easily made at home. Soak one cup of cashews in 1½ cups of water for about 30 minutes, then blend until smooth.
Non-dairy creams and yogurts are of course, also readily available everywhere in a variety of flavours and fat contents.
Source: Unsplash
5. Buttermilk
Buttermilk is the rich liquid left over after butter is churned. The lactic acid in buttermilk reacts with baking soda in a recipe to create a leavening effect. Because of this reaction, buttermilk cannot be replaced with milk.
Buttermilk is a common ingredient in pancake batter and certain baked items. It can easily be made at home by measuring 1 tablespoon of vinegar or lemon juice into one measuring cup then filling up the cup with any plant-based milk. Stir and let the mixture sit for 10 minutes and it’s ready to use! Easy!
6. Honey
One wouldn’t think of honey as a non-vegan ingredient but it is since it’s produced by animals.
Honey can be easily replaced in a 1 to 1 proportion with maple, agave or corn syrup.
There are also new commercial products that are vegan “honeys” with an undistinguishable taste that can fool the most discerning palate.
Youth on the Move
One of our core values at GUSTA is respect for the environment. This month, we wanted to look at how youths are mobilizing themselves internationally and nationally for environmental and ethical causes. More and more, young people are speaking out and becoming engaged. The Internet and social networks serve as key tools that are being used to give voice to concerns while strengthening and uniting collective interests.
1-On a worldwide scale
Over the past few years, school strikes have been taking place around the world, as a way of rising up in the face of the climate emergency. Greta Thunberg, an 18-year-old Swedish teenager, is recognized worldwide for her climate change activism. In August 2018, at the tender age of 15, she made a name for herself by holding up a sign in front of the Swedish Parliament that said, “School strike for the climate”. Greta then began skipping school every Friday so that she could continue her protest. This later became known as “Fridays for Future”. Greta’s actions inspired thousands of young people who started holding numerous student strikes in the streets of dozens of cities around the world.
Source : Unsplash
A few months later, in December 2018, more than 20,000 students took part in these strikes, in no less than 270 cities around the world. These movements are particularly strong in Australia, France, Austria, Belgium, Canada, the Netherlands, Germany, Finland, Denmark, Japan, Switzerland, the United Kingdom and the United States.
According to England’s The Guardiannewspaper, a total of six million young demonstrators have participated in the strikes since the beginning of the movement.
2-On a national level
Young Canadians are also very involved in national movements. During the Global Week For Future held in September 2019, climate strikes occured in nearly 100 cities across the country.
Quebec had a record number of participants with between 300,000 and 400,000 people gathering for the event in Montreal. It was the largest “Fridays for Future” rally in the world. And, organisers called it, “The most significant demonstration in Quebec history.”
In Ontario, the “Fridays For Future Toronto” group, supported by Greenpeace, led the climate strike movement. Many social, artistic and environmental organizations also followed suit.
Source : Unsplash
On the west coast of Canada, in British Columbia, nearly 10,000 demonstrators were expected in Vancouver, for the September 2019 march co-led by young people like Lilah Williamson, one of the organisers of the Vancouver protest and a grade 10 student. She is very vocal about climate change and calls on decision-makers to take action. “In Canada, we do this according to the concept of ‘die-in’ to symbolize the things that we can lose if we don’t make significant climate changes soon,” explains Lilah. She belongs to Sustainabiliteens (https://sustainabiliteens.org/), one of the many youth groups fighting against global warming.
Laina Burns, another 16-year-old protester, expresses her eagerness to vote because she wants to see specific actions reflected in Canada’s environmental policies. Like so many young people, she has strong environmental convictions and is already politicising the way she lives and consumes. “I try not to use plastic bags and I try not to eat meat,” she explains.
And yes, becoming a vegetarian or vegan is so intimately linked to protecting the environment, that it has become bigger than a lifestyle, and linked more to being a major movement.
3-Vegan collectives across Canada
We also wanted to shine the spotlight on efforts related to veganism in Canada.
There are, in fact, dozens and dozens of groups of young people who support veganism, most of which also are also focused on the protection of the planet and respecting animals.
On social networks, communities are being created all over the country. There are also many Facebook communities. Here are just a few that might be of interest:
Festival végane Montréal 23k
Association végane Montréal 23k
Végane Montréal 15,1k
Vegan Vancouver 3,7k
Vancouver vegan 9,0k
Vegans of Victoria 4,9k
Ottawa vegetarian and vegan 8,3k
Toronto vegans 17,3k
Source : Unsplash
Young people are expressing themselves and uniting around ethical causes that have a positive effect on the planet. As Sylvain Charlebois, scientific director in food distribution and food policy at Dalhousie University observes, “This is a movement, it’s not just a fad. It’s here to stay.”
There’s no doubt that young people have a lot to say—and we like it!
Seitan
Have you ever heard about Seitan?
Seitan is a commun and essential food in the vegan world. It is also a favourite high protein ingredient of GUSTA’ s product line.
Let’s test your “Seitanist” knowledge with the following quiz:
1- What exactly is seitan?
Seitan is made from the protein of wheat also called wheat gluten. Wheat gluten is made up of four main elements:
The wheat husk or bran.
Wheat gluten (or seitan) is where the majority of protein comes from.
Mealy albumen is a type of supply tissue where the starch comes from.
The germ.
Wheat gluten is composed of many proteins, which are insoluble in water. Gluten refers to the proteins in cereal grains, such as wheat, barley and spelt. By the way, if you are curious, it is not difficult to make your own seitan: take a cup of wheat flour. Then, make a dough ball and put it in a strainer. Finally rinse it well under cold running water. You will obtain a grayish elastic dough. This is seitan!
But to be honest, seitan is bland without spices. We, vegans, are more often used to cooking with flavoured seitans. This is where GUSTA is able to obtain these perfect flavourful recipes. We have our own secret spice blends which allow us to offer our tasty and delicious products.
Source: Unsplash
2- Do you know the origin of the word seitan?
Let’s talk a little about its history: Seitan a.k.a “wheat gluten” was discovered in Asia more than 1,000 years ago, used by Buddhist vegetarians. It became popular in Chinese and Japanese food.
The word “seitan” was coined in the 60’s in Japan by Georges Ohsawa, founder of the macrobiotic diet.
Quick note: According to Georges Ohsawa, the macrobiotic diet would be the perfect balance between yin and yang in our food. The food would produce energetic charges. Of course, this theory is older and appears in the writings of Hippocrates: “Let Food Be Your Medicine”.
The literal meaning of seitan is «made from proteins» (as noted in our previous explanation). In case you are wondering, the exacte pronunciation is: “say-tan”.
Now that you know the origin of seitan, we can move on to question number 3 and its nutritional facts.
3- We’ve heard a lot about the nutritional benefits of seitan. Do you know what there are?
Seitan is one of the richest proteins of vegan foods. That is why in English its referred to as « wheatmeat ».
A 100g of cooked seitan equals about 25 to 30g of proteins.
A 100g of Tofu has only about 8 to 12 g of proteins.
Also in comparison to 100g of meat, it has about 15 to 20g of proteins.
This is a great advantage, wouldn’t you agree?
Seitan is a good source of amino acid. It contains approximately all essential amino acids, almost 4 times than that of tofu. Which is excellent for your body!
Did you know that essential amino acids cannot be synthesized by the body? As a result, they must be delivered by food. There are 9 essential amino acids which are: histidine (which is essential during pregnancy and youth): isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
Seitan is a low-fat product. It’s a perfect substitute for meat. However, seitan is low in fibre.
Seitan has plenty of minerals such as calcium, magnesium, iron and phosphorus.
Source: GUSTA – Seitan burger to slice
4- How to make Homemade seitan?
Like tofu, it is easy to prepare your own homemade seitan but the perfect recipe requires some skill and effort.
First of all seitan is made from wheat flour. In order to make seitan, you have to carefully add water to the flour in order to remove starch, bran and other water soluble proteins.
Once properly “washed” you should obtain a gray elastic paste, which is insoluble in water. This is the gluten! Cooked, this paste will become regular unflavoured seitan. Now, as we said before, bland seitan is not very palatable. We recommend adding spices and vegetables before cooking.
And like all good things, it will take time to perfect your recipe.
5- Do you know that there are many ways in which to cook seitan?
Seitan is very diverse and prepared using a variety of methods and recipes.
GUSTA knows this well. All of our sausages and roasts are made from seitan.
It is through this many years of research and passion that GUSTA has acquired its own secret recipes.
The result? Is a marvelous range of delicious products with a unique texture and consistency for that perfect moment.
This is why, in order to promote our products we always make sure to provide you with a large range of recipes showcasing their versatility:
Minced: Lasagna, nachos or even mango salsa sopes.
What did you think? We hope that this was helpful in discovering the true secret of seitan and its preparation.
New year’s resolutions
What about starting off 2021 on the right foot?
2020 has been a complicated year and we all kind of want to reinvent ourselves.
So here are five new year’s resolutions for you to try in 2021. They are easy to complete and good for your mind and the earth. We have ordered them from the easiest to the hardest.
1- Sort your mailbox
Sorting your mailbox is like spring cleaning: at the end, you feel better. Especially when it is good for our planet.
Quick reminder: digital pollution produces as much greenhouse gas as civil aviation… There are thousands and thousands of servers that are keeping all our emails. In other words, if50 000 people were to delete 1000 emails of 1Mo, 300 tons of CO² would be saved, which equals to 300 round trips Paris / New-York…
It may seem like an endless task, but you can start by deleting old emails like all those newsletters from previous months (and years!) or videos and photos that you already downloaded on your computer. The following website should help you get rid of the newsletter you do not want to receive anymore: https://www.cleanfox.io/en/
And while you are at it, you can also organize the emails you kept in different files.
2- Take a break and go outside.
Sunset occurs early during the winter months; it is cold outside and you just want to stay under your blanket. We feel the same. But do not forget that you need to breathe fresh air to feel better and refresh your mind. And what is better than -10°C outside to do so? So, dedicate at least one break a day to go outside. There are plenty of opportunities to do that: after your lunch, dinner … Give yourself time to walk, as little as 30min.
But also, maybe you think that you already know your neighborhood by heart and that it is not interesting anymore. Here is a fun way to rediscover your district. Do you know the Geocaching app? It is simple. You need to find treasures (messages and objects) close to where you are located (using your GPS). When you find it, you can write a message and give a little present! Then, you put it back discreetly. There are so many of them in the world so there must be some next to your home. ????
3- Eat locally, seasonally, and vegetarian once a week.
You do not need to start all in, you can take baby steps to get there. For example, you can start by preparing yourself a 100% local, seasonal, and vegetarian meal once a week. But be careful, once you will have tasted all those delicious locally produced products, you will become an addict.
By the way, have you seen that we create seasonal calendars for fruits et vegetables? It will give you ideas to realize this challenge!
We always have leftover food in your fridge. Okay it is not easy to get imagination for your recipes, especially when all is left are some ugly vegetables and an old tomato sauce.
Everyone imagines a bland and sad meal. But there are a lot of ways to make good meals, even with old vegetables. You can try this website that we particularly love because it suggests recipes based on your leftover food: https://www.frigomagic.com/fr/
It is the perfect season to practice outdoors activities like alpine skiing, snowboarding, ice skating or sledge! And you do not need to spend a lot on gear, you can find great things on Kijiji or Facebook’s marketplace, and it is a good way to start buying second-handed goods.
You are more a stay-at-home person? There are also plenty of indoor activities:
Learn drawing or painting.
Make Do It Yourself soaps or candles.
Learn macramé to re-design your interior.
Embroider an old t-shirt.
Create a beautiful interior garden with wooden boxes and a ladder.
Sort out your phone pictures, select your favorite ones and print them.
Bonus: Why don’t you try to make an igloo in your garden? ????
All the GUSTA team wish a beautiful year, cheerful as far as possible. ????
Snooper, Rebel or El Presidente? Find out now which one is your GUSTA profile!
Because we like to share a good meal with the ones we care about, to try new recipes, to reduce our carbon footprint… you can find one thousand and one reasons to like (even love) GUSTA products! If you don’t know it yet, let’s find out what your GUSTA profile is!
About us, what thrills us at GUSTA is enjoying and savoring a delicious meal with family or sharing a fondue with friends (yes, it’s time!) with due respect to the environment and animals. What about you? What do you like? Tell us why you like our products and we will tell you who you are!
Snooper
Around you, you’re hearing more and more about vegan cooking and it tickled your curiosity. You would like to try it but you don’t know where you can start. In spite of this desire for novelty, you are still very attached to your cooking habits, or you like simplicity and tell yourself that cooking vegan = cooking complicated. Vegan cooking wouldn’t be adapted for you? Don’t be mistaken! Vegan cooking is adapted to everyone. It can be very simple, fast and of course … delicious! Don’t worry about it, GUSTA will be there for you to lead you on the vegan cooking path. For you, the snooper, we have a repertoire full of recipes that will allow you to discover new stuff without getting out of your comfort zone. Indeed, you will be able to keep cooking and eating recipes that you like in the vegan version.
The Rebel
According to you, environmental issues are critical and you decided to bring your contribution. You think that reducing food waste and carbon footprint begin in our plate. And you are right! At GUSTA, we are sharing your values and your principles. That’s why, in order to help you in your fight for a greener future and a greatest social justice, we offer you a wide range of recipes. So, you, the Rebel, you will become the “Fork’s Che” with our help. Of course, we encourage you to share these recipes with your family and your friends to recruit many people to your cause. Indeed, because they are vegan, these recipes will contribute to lowering your carbon footprint without forgetting your pleasure to eat good stuff. In other words, we are offering you recipes as good as green.
El Presidente
You master the vegan cooking’s codes. Breakfast, lunch and dinner, 3 times a day, 7 days a week, you live, think and cook vegan. You are like the model student : you understand that you can enjoy good food by respecting animal well being and environment. However, you think you already know everything about vegan cooking and you already test it. Are you looking for new inspirations? Do you like challenges behind your oven and your cutting board? If your answer is “YES !”, GUSTA has what you need. We have a full register of recipes that will roughly test your skills as El Presidente. We promise you that you won’t get bored with us. We’ll help you to see vegan cooking in a new way from breakfast to dinner, passing by lunch.
So? Which profil do you belong to? Are-you the snooper who’s trying vegan recipes without giving up his favorite recipes? The rebel who’s vegan to save the environment? Or El Presidente who’s constantly looking for new inspirations and new challenges? And because at GUSTA we encourage sharing, we invite you to check recipes from other profiles to be aware of more ideas and delicious recipes.Also, don’t forget that we are also curious, just like you, and always aware of new ideas! We are helping everyday our community but we also need you! Yes, YOU, behind your screen, you are our inspiration! Do you wish to make your contribution? We remind you that you can share your GUSTA creation whenever you want!
5 questions to GUSTA’S Founder
By celebrating the planet and all its living beings, GUSTA is committed to making the world a better place. This committed brand – made in Canada – is a dream come true for a vegan from Polish descents born in Switzerland, and now based in Montreal. Here’s GUSTA’ story told by Sylvain Karpinski, its founding president. Spotlight on his vision of veganism, on the many projects he has on his plate and on the ideas he cherishes for GUSTA… one launch at a time!
When and how did you come up with the idea of creating GUSTA ?
Sylvain Karpinski: “A friend had just given birth to a baby allergic to soy and bovine protein. With breastfeeding, she was therefore faced with significant dietary restrictions. It reminded me of some of the seitan dishes I ate in Europe, and I started making them so she could diversify her diet a little. The first tests were conclusive and made me realize that this type of product was missing on the Canadian and North American market. Very quickly, the idea grew: market research, business plan, search for financing. My goal was to offer the most delicious and accessible natural and vegan food available. And this implied maximum efficiency to keep production costs down.”
Why did you choose GUSTA for the brand’s name?
Sylvain Karpinski: “We all know that the name is essential for a food brand. It captures the imagination and prints itself on it in the long term. His research was therefore long and arduous. It is after several months of cogitation and quantity of names quite lame (the Vegan Craftsman, Goo-Vi, etc.) that the idea of GUSTA imposed itself for three reasons:
1. It has a ring to it in all languages.
2. Gustus is the Latin root of everything taste related (taste, tasting, etc.).
3. GUSTA means “love” in Spanish (from the verb gustar). It is a bit like my tribute to this language that I had the chance to learn and practice for 8 months during a beautiful cycling trip in Argentina.”
What is your journey as a vegan?
Sylvain Karpinski: “The spark happened when I was 17. I was running a lot (half marathon, marathon). And I had read in a sports diet book that the vegetarian diet accelerated the body’s regeneration after the effort. I tried for a month, and everything went perfectly. As this is the age of existential questions, I also began to shape my conception of the world. I wanted my life to be more in line with my deep values (peace, harmony, solidarity, progressivism, ecology). I started reading about animal ethics and the environment, so I quickly embraced vegetarianism. Then a transition to veganism took place slowly and naturally.”
From your perspective, how is vegetarianism doing in Canada?
Sylvain Karpinski: “The movement is growing steadily. It enjoys healthy growth. Militant veganism is active and renews itself, while the mainstream – endowed with a good critical mass – is increasing and is gradually imposing itself. Compared to many places in North America, Canada has a head start. The choice of natural and vegan products is vast in grocery stores. While there was a lot of polarization just two years ago, it seems that a turning point is taking place. Veganism (and especially vegetarianism) can sail in peace, and “the average man and woman in the street” willingly join in or understand and accept it better. But there is still a long way to go before the majority of the population is aware of, or at least more open to, this future norm that plant-based diet will be.”
Tell us a bit about the GUSTA team: who’s in and what are the challenges?
Sylvain Karpinski: “GUSTA currently has 35 employees: 22 at the factory (production and packaging) and 13 in management (sales, marketing, innovation, administration and quality assurance). I am the guardian of GUSTA’s vision. Much like the captain of a ship, I make sure we stay on course. I coordinate the departments so that we reach our goals and stay focused on our mission, applying the values we hold dear (ecology, social justice, happiness, innovation, excellence). GUSTA can count on a dedicated team that knows how to take the heat regardless of the challenges (pandemic, drastic increase in production, renovation of the facilities, etc.). I am confident that within five years, GUSTA will be a benchmark brand in Canada, successfully established in the United States and Europe, and that the company will be recognized for its sound management and working conditions.”
Cauliflower here, cauliflower there… For a few seasons now, this cruciferous vegetable has been shaking up our culinary habits with its all-purpose vegetable attribute! It steals the spotlight on the menus of the most trendy restaurants, and so in a variety of recipes. The cauliflower has more than one trick in its bag: this vegetable can be cooked with every sauce and takes our taste buds – and our scepticism! – by surprise as soon as it is ground, seasoned, roasted, etc. Spotlight on the countless benefits (and uses) of cauliflower.
Its many attributes
The cauliflower takes over market stalls during fall and winter. Of the cruciferous vegetable family (like broccoli), we salute its versatility. Crisp under the tooth when crunched raw it is softened when cooked. The cauliflower is also a valuable ally for our health! Rich in vitamins C, B6 and B9, as well as fiber, selenium and manganese, it is low-calorie, antioxidant, anti-inflammatory and diuretic. Sweet to taste, it comes in three main varieties: white, purple and orange. Note: we recommend you eat (or freeze!) when its flowers are tight
Its multiple benefits
Nutritionists refer to cauliflower as a superfood, because if eaten regularly (and preferably raw), it could help reduce the risk of lung, colon, kidney and ovarian cancer. Boiled cauliflower provides vitamin C, which helps to maintain healthy teeth, bones and cartilages. Vitamin B6 for its part offers the immune system with the best tools, and B9 helps both cell regeneration and wound healing.
Itsversatility
Gone are the days when cauliflower was served only boiled or dipped! Bold and ingenious, chefs now like to bluff their guests by heightening the taste as well as the texture of cauliflower through their 100% vegan creations. So much so that this darling cruciferous vegetable has become popular sliced, crushed, crumbled and cooked to perfection. No wonder whole cookbooks are dedicated to it! Whether in the grocery store or the ready-to-eat section, we now find pizzas with cauliflower crust, chicken-like nuggets from fried cauliflower and even a variety of sauces with a cauliflower puree base! Chameleon and so delicious, we thank the cauliflower…
Vegans love cauliflower in all its forms! And it’s understandable: raw, in papillote, on the grill, pan-fried, poached, pureed or baked, this handy cruciferous vegetable is good on any occasion. From June to November, cauliflower is grown across the country (Quebec produces half of all Canadian crops). We simply have to let our imagination run wild to find new vocations for him. Here are our mouth watering suggestions: a gratin with the Swisso vegan cheese, served as a side to the Classicoseitan roast or as a pizza dough enhanced with slices of Pizzaroni seitan stick. Ready? Set. Cauliflower!
