Vedge: The Plant-Based Food Trend of 2016

VEGGIES TAKE CENTER STAGE

“I think if there is one thing that has been at the forefront and will continue to be at the forefront, it’s vegetables in cuisine … not just vegetables as center of the plate, but much more focus on vegetables as the meal.’’

TASTES LIKE A BURGER, LOOKS LIKE A BURGER

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Although this movement is only beginning to gain momentum, it is certainly not a new school of thought. Noma, one of the most influential restaurants of this century, boasts a heavily plant-based menu. Items like nettle, green shoots and cabbage leaves have catapulted Noma to the top tier of restaurants in the world. Since 2004, Noma has created many award-winning, plant-based dishes.

WHAT ABOUT OTTAWA?

So, where can we expect to see this trend gain traction in Ottawa? Erling’s Variety – where the idea for this very post started – currently offers a wide selection of plant or vedge-based dishes. Pure Kitchen, with a colourful and delicious vegan/vegetarian menu, will be opening their second location in Ottawa, in the spring. And the rest? Well, we’ll have to keep our eyes peeled throughout 2016.

But, this food trend really doesn’t stop at the hands of professional chefs. Sbraga also predicted that at-home chefs would make a shift toward plant-based dishes. I know that I’m quickly falling in step with his prediction. Are you?

Vedge: The Plant-Based Food Trend of 2016

VEGGIES TAKE CENTER STAGE

TASTES LIKE A BURGER, LOOKS LIKE A BURGER

EARLY ADOPTERS

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Kate Lalumiere

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Vedge: The Plant-Based Food Trend of 2016

VEGGIES TAKE CENTER STAGE

TASTES LIKE A BURGER, LOOKS LIKE A BURGER

EARLY ADOPTERS

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Author

Kate Lalumiere

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