This past week, I was treated to a fancy meal in a vegetarian restaurant – Acorn, on Vancouver’s trendy Main Street.
Despite it being a weekday, the place was packed and we had to wait half an hour for our table. Situated in a hipster neighbourhood, all the waiters had thick-lensed glasses and skinny jeans.
Our water was poured into mason jars, as we were told about the Daily Farm Special: a lengthy process that included the origin of each item in the entree, spoken as if they were individuals, not vegetables.
My siblings and I looked at one another and could not help cracking a smile. Soon, I was going to feel guilty about eating Harry the squash from Klippers Farm in the Similkameen Valley.
Reading the menu was also a surprise: Foraged Stinging Nettle Gnocchi, Carrot Caraway Puree, Rosemary Rye Crisps, House Ricotta, Preserved Lemon Gel. A raw, gluten-free vegan option: Coconut Cashew and Kimchi Dumplings, Shaved Cabbage, Thai Basil, Gochujang, Pickled Squash, Sesame King Oyster Mushrooms.
Not having a clue what any of the choices would taste like, we ended up ordering a few dishes to share and it was all delicious, if not obscure and unidentifiable.
There is a growing body of research identifying the benefits of vegetarianism for animal welfare, reducing ecological footprints and preventing some chronic diseases. And while all of us are not ready to give up our delicious meat meals, we might be open to moving towards eating less meat.
Here are some ideas:
• Use meat as a garnish, rather than the feature. Current guidelines for your portion of meat is about two to three ounces.
This is about half- to one-third what you would typically get at a restaurant.
Slice meat thinly and put on top of stir-fried vegetables. Reduce the meat added to chili or pasta sauce by half, and replace with more veggies.
• Try tofu. While many of us are curious about tofu, most do not know what to do with it. On its own, tofu is very bland.
“Soft” tofu can be added to breakfast smoothies. “Firm” or “Extra Firm” tofu can be cut in cubes, tossed in oil and soy sauce and either fried or baked. Sprinkle this crispy product on stir-fries or salads.
Many infants and small children enjoy plain, uncooked tofu cubes, a good source of protein for children who dislike meat.
• Challenge yourself to being vegetarian one day a week. Experiment with beans, lentils, edamame, nuts and seeds.
Have veggies and rice with a spicy peanut sauce. Try falafels, a lentil dal or chickpea curry.
Be adventurous: Indian and Mediterranean cookbooks often have many delicious vegetarian entrees.
-Serena Caner is a registered dietician who works at Shuswap Lake General Hospital.
