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There is a real need and desire for high-end vegan and vegetarian cuisine in Calgary. Now that chef Adam Ryan’s Fire & Flora has opened with aplomb, all those Torontonians and Vancouverites talking about making the big move to the Prairies might finally up and go, even if they’re unsure they’ll be able to handle the hardship of doubling their space at half the price.
This week’s recipe for vegan chickpea farinata comes from Glowal Restaurant’s executive chef, Alex Kim. By incorporating Middle Eastern ingredients and techniques into the Italian delicacy’s accompaniments, this recipe adds levity to the traditional unleavened chickpea crepe.
Most recently, a plant-based restaurant, Nightshade, has opened an elegant dining room and released an eclectic and inventive menu likely to cause excitement among those looking for high-class dining as well as the local vegan population.
From hearty satisfying comfort to light and restorative, these dishes please vegans and non-vegans alike.
This twist on a traditional side dish is easy to make and perfect for the vegans in your household.
Several eco-minded brands have developed a wealth of stunning, sustainable faux leathers made from materials that may surprise you.
Co-founder of TMRW Foods Dean Blignaut knows that vegan alternatives can be better than meat.
Excerpted from Vij’s Indian: Our Stories, Spices and Cherished Recipes by Meeru Dhalwala and Vikram Vij.
Here are recipes for plant-based Bahn Mi, Herbed Cheeze Wonton Ravioli, and Apricot Delight Scones.
