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"V" is for vegetarian in Vancouver
13 Feb 2015, 03:48 pm
Vancouver, Feb 13 (NITN): A new signature cooking style has taken root in British Columbia restaurants, with fresh, local vegetables taking starring roles on diners' plates.
Vancouver has always had a healthy West-Coast vibe when it comes to food. Now it’s on the cutting edge of the latest trend: part-time vegetarianism.
Whether you call it “Meatless Mondays” or “Vegan Before 6”, giving up meat—at least occasionally—is the latest choice for the healthy gourmand.
Although Vancouver has long been a great city for a tofu fix, chefs are branching out into the kind of sophisticated vegetarian dining that’s luring vegans and carnivores alike.
There’s no tofu turkey or fake sausage, but with dishes like crispy beer-battered halloumi on a zucchini rosti with puréed peas, or cauliflower mac and cheese, or a delicate raw beet and macadamia nut “cheese” ravioli, meat is not missed.
The West Coast’s seasonal and wild bounty turns up in plates as wild mushrooms on barley-bread toast with cashew cheese and dandelion salad. Even hotels serve the new vegetable-forward trend like farm-to-table menu that’s nutrient-dense, plant-based and pressed & salted watermelon nigiri to mimic rare tuna for vegan diners.
This is vegetable-forward dining without a whiff of denial. Whether it's for health, environmental or local “root-to-shoot” eating, this could become Vancouver's new signature cooking style.
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