Local Flavour

Saturday, November 6, 2021 7 LOCAL FLAVOUR A MANITOBA FOODIE'S GUIDE TO DELICIOUS DISHES BY JIM TIMLICK he global pandemic has transformed the way we do most things and meal planning has been no exception. Recent data from Google Trends showed a 113 per cent spike in plant-based and vegan- related food searches in Canada since 2016. In the past year alone, vegan food and diet searches in this country climbed by 25 per cent on the popular search engine. That's music to the ears of Candice Tonelete and Jessie Hodel, co-owners of Roughage Eatery, a popular Sherbrook Street all-vegan bistro. "Yes, I've definitely seen that (trend) and agree with that. Our restaurant has been a lot busier," says Tonelete, who opened the eatery two years ago with her spouse and business partner. "I think because of climate change a lot of people have noticed that eating meat does affect the climate a lot and they're trying to do their part to do better in terms of the environment by reducing their carbon footprint. They're choosing vegan and vegetarian and having less meat in their diet." The growing number of vegan and vegetarian options is great news for foodies, but it can also be a little daunting. Tonelete and Hodel's advice to anyone looking to make such dishes a bigger part of their dining routine is to start small. For example, they suggest substituting plant-based ground round or burgers in place of meat entrées and complement them with meatless side dishes. "A lot of people like them and are gravitating towards them," Tonelete says of plant-based products like Impossible Foods and Beyond Meat. "It's a great way to introduce people to veganism. They think if vegan food can be that great, there's a whole world of possibilities out there." Sandra Drosdowech and her husband and business partner Jason Holland co-own Thyme Café and Books on Tache Avenue, which features an all plant-based menu. She says vegetarian cooking is liberating rather than limiting. That means you can prepare vegetarian versions of many popular dishes by simply substituting a few simple ingredients. For example, she says you can create a tasty split pea soup by substituting liquid smoke or smoke paprika in place of bacon or ham. "Most people when they think of Thanksgiving flavourings they think of turkey, but most of the time what they're really thinking about is flavourings like the thyme and the sage and the celery, and you can easily add those to vegetarian dishes," Drosdowech explains. Hodel's recommendation when it comes to vegetarian cooking is to be open to new possibilities. That means trying new items that pique your interest and preparing longtime favourites in new and interesting ways. "Trying one new thing a week is a fun thing to do," she says. "I used to always try something new on Friday nights when I had a lot of time to cook on my own and to experiment. Just try something new and see how it goes." That's especially true with vegetable side dishes, which people often pay scant attention to, Drosdowech says. "Some people don't pay enough attention to their side dishes. They cook mushy cauliflower for their side vegetable and that's the end of it," she says. "But you can really do something nice to your vegetables, like roast them and add some seasonings and herbs so they become the stars of your plate." While items such as tomatoes, corn and potatoes are go-to ingredients for many amateur chefs, Drosdowech cautions that so-called "lowly vegetables" like parsnips and beets shouldn't be overlooked. She says a sandwich featuring marinated parsnips is one of the most popular items on the menu at Thyme, and beets offer a multitude of possibilities including as a roasted side dish or incorporated into an entrée such as black bean burgers. Incorporating any kind of fresh vegetables into your meal plan is a good idea, but Hodel suggests that organic items can provide a real flavour boost to whatever you are preparing. "My advice is to choose organic if you have the ability to. It's so much more flavourful. Everything always tastes so much better when it's organic," she explains. One of the best sources for ideas and inspiration on vegan and vegetarian cooking, according to Drosdowech, is social media. "I'm on different vegan Facebook pages and there's constant discussion about different products and different brands," she says. "You can get some great ideas on where things are available and what's good and how to cook things." T (ABOVE) THE UNTURKEY PESTO SUB FROM ROUGHAGE EATERY. (TOP INSET) THYME CAFÉ AND BOOKS OFFERS CHAI-SPICED PUMPKIN-CHOCOLATE MUFFINS, MADE WITH PUMPKINS FROM BRAMAN'S GREENS IN EAST SELKIRK. VEGAN, VEGETARIAN COOKING TAKING OFF DURING PANDEMIC NO MEAT? NO PROBLEM (Left to right) Mac & Cheeze from Roughage Eatery; Jessie Hodel and Lita of Roughage Eatery; Jason Holland and Sandra Drosdowech of Thyme Café and Books Photos by Darcy Finley COCONUT DATE SQUARES FROM THYME CAFÉ AND BOOKS

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