Based on a traditional Turkish dish, this delectable vegetable stew of eggplant, quinoa & red lentils is made especially flavorful with the various colourful garnishes: shredded fresh mint leaves, thinly sliced lemon and paprika-infused olive oil. Served with feta cornbread and a dollop of Balkan style yogurt. $12
(Veg’n friendly & gluten-free)
Tanya Spasic is a vegetarian chef, animal activist, regular vendor at the Toronto Underground Market, and the founder of a vegetarian food company called Animal Liberation Kitchen. At Animal Liberation Kitchen, our goal is not to make people feel guilty about eating meat; we simply show that meat is not necessary for a delicious and wholly nutritious meal.