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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.
A city defined by its health-conscious communities, Vancouver has more than its fair share of vegan restaurants.
