Tag: Plant-based plates

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News/Blog

The big, challenging questions about plant-based foods with Peter Fricker

What plant-based foods are produced in Canada? Do you have to farm animals to produce enough food for Canadians? Would our economy fail if we stopped slaughtering animals? What’s the deal with vegan junk food? Learn about all of this and more by listening to our interview with VHS’ Projects and Communications Director, Peter Fricker.

Upcoming talk

On June 24, we are hosting an online presentation with Dr. Lisa Kramer, a behavioural economist at the University of Toronto, entitled Is the Future of Meat Plant-Based?. It is a free presentation and Dr. Kramer will be answering questions live! We have scheduled it for 12pm and 7pm to accommodate for different schedules.

Register now

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Opinion Editorial

Politicians lagging behind soaring public interest in plant-based diets

Article originally published on Daily Hive.

Are politicians getting behind the plant-based food revolution?  Despite some promising actions, governments and political parties are lagging behind public and business interest in the shift away from an animal-based diet.

It was a welcome surprise when Health Canada, for the first time, ensured the meat and dairy industry’s lobbyists did not interfere in the creation of the new Canada Food Guide. The result was an evidence-based guide that focuses more on a plant-based diet at the expense of one centred on meat and dairy products.

Also welcome, but less well-known, is the federal government’s support for the emerging plant-based protein industry in Western Canada. Ottawa is contributing $150 million to create a plant protein “supercluster” in the Prairie provinces, aiming to take advantage of Canada’s pulse crops (lentils, beans, peas) and their potential use in products such as meat alternatives. The initiative, focusing on value-added processing, is expected to create an estimated 4,700 jobs over the next 10 years and $700 million in new commercial activity.

Such developments make sense, as study after study provides sound evidence that a food system based on the overconsumption of cheap meat is environmentally unsustainable, unhealthy and, in terms of animal welfare, unethical. Most recently, a report by respected U.K. think-tank Chatham House, called on the European Union to invest in meat alternatives because “a radical shift away from excessive meat-eating patterns is urgently needed to tackle the un-sustainability of the livestock sector.” The United Nations Environment Agency has said “meat production is known to be a major contributor to climate change and environmental destruction…” and last year honoured two plant-based meat companies with its Champions of the Earth award.

Yet Canadian taxpayers’ support for the meat and dairy sectors is massive and dwarves public funding for the budding plant-based food industry. The recently tabled federal budget promised $3.9 billion to the egg, poultry, and dairy industries as compensation for trade concessions. Last year, the federal government announced $250 million for the dairy industry to “increase productivity and competitiveness.” How many established Canadian businesses enjoy such support?

Here in B.C., the provincial government recently committed $450,000 toward the development of a slaughterhouse in Prince George. Similar grants are routinely doled out to the meat industry across Canada. In 2017, the federal and Manitoba governments gave $500,000 to Maple Leaf Foods to increase bacon production – the same year the company had net earnings of $164.1 million. In 2015, the World Health Organization declared processed meats carcinogenic to humans.

The provincial government’s Clean B.C. initiative makes no mention of reducing meat consumption. Yet a major Oxford University study last year found that avoiding meat and dairy products is the single biggest way to reduce your environmental impact on the planet.

Even the Green Party of B.C. has not addressed the negative environmental impacts of the meat and livestock industries in its policy platform. In the U.K., the Green Party has pledged “to support a progressive change from diets dominated by meat, dairy and other animal products to healthier diets based mainly on plant foods…”

Local government in the province has also done little to address the issue. Several Metro Vancouver municipalities have made “Meatless Monday” proclamations but none actively promote healthy, low-carbon, plant-based diets. A number of Lower Mainland schools have individually partnered with the Vancouver Humane Society to establish Meatless Monday initiatives but no school boards have yet to make it district policy. Compare this to New York, which recently announced ALL public schools in the city will introduce Meatless Monday programs.

It’s understandable that politicians may be timid about recommending plant-based diets or calling for lower meat consumption. American congresswoman Alexandria Ocasio-Cortez, while promoting her Green New Deal, recently suggested, “Maybe we shouldn’t be eating a hamburger for breakfast, lunch and dinner” and was accused by her political opponents of coming to take Americans’ hamburgers away.

But Ocasio-Cortez has not backed down. Instead, she has patiently explained why reducing meat consumption will benefit our environment and our health. Canadian leaders at all levels of government need to show the same vision and boldness. The evidence for change is there. All that’s missing is the political courage.

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compassion Cruelty-free Food and Drink News/Blog plant-based diet Promoted Recipes vegan vegetarianism

An amazing vegan holiday feast!

 

Our guest blogger Amanda Tracey is from St. John’s, Newfoundland and Labrador, and started her blog All She Does Is Eat to share her favourite recipes and tips to living as compassionately as possible. She now lives in Vancouver and works as a communications professional and blogger.  

 

 All She Does Is Eat’s Holiday Feast

When I first adopted a vegan lifestyle, one of my worries was “how am I going to participate in the holidays?” I was concerned that my veganized recipes wouldn’t live up to the part – but boy was I wrong. Growing up I always thought the turkey was the centrepiece of the dinner, but my favourite things were always the potatoes, stuffing and gravy (I’m pretty sure gravy runs through my veins). So, for me personally, I’ve never missed the turkey.

I’ve been vegan for three years, and it was only last year that I decided to step my game up. I’ve had family and friends try everything I am going to share with you here, so I am 101% positive that you will like it. 

I’ve taste-tested the Tofurkey roast and it wasn’t really my thing. Other people I know really enjoy it, but my favourite is the Gardein roast. If you don’t like either, you could try a roast like this one from hot for food or you can just stick with a bunch of delicious vegetables. But for me, I’m going with the Gardein roast. Just bake it according to instructions. It’s very straightforward! As for the rest, keep reading for the recipes. 

Serves: 2

What you’ll need:

Gravy 

  • 2 tbsp vegan butter
  • 2 tbsp all-purpose flour
  • 1 clove garlic
  • 1 cup vegetable broth
  • 1 tsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tablespoon maple syrup
  • 1 pinch of sea salt 
  • Black pepper to taste

Stuffing

  • 3 pieces of bread
  • 2 tbsp vegan butter (melted)
  • 1 tsp parsley flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasonings

Garlic, whipped potatoes

  • 3 medium potatoes
  • 1 tbsp almond milk
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning

Other ingredients you’ll need:   

  • Gardein roast
  • 3 carrots
  • 1 cup peas

Directions:

*A little note, all of the above serves 2 people (fairly big plates though). Make sure to double or even triple each recipe depending on how many guests are joining you!

1. Peel and wash your potatoes and carrots. Then place them in a medium to large sized pot, and boil them for 20-25 minutes. They will be fork tender when finished.

2. For the stuffing, crumble your bread by hand in a bowl or in a food processor. Add the butter to your bowl, along with the parsley flakes, garlic powder and Italian seasonings. To bake, add to a small casserole dish and cover with tinfoil. Bake for 20-25 minutes on 450F. Once done it is ready to enjoy!

3. Cook your Gardein roast according to package. So yummy!

4. In a food processor, blend your garlic clove until it’s broken into small pieces. Add the vegetable broth, apple cider vinegar, soy sauce, maple syrup, sea salt and black pepper. If you don’t have a food processor, mince your garlic by hand and add all ingredients to a blender. Heat the butter in a small pot. Once melted, add the all-purpose flour, whisking immediately. It will be a thick paste. Let cook for 1 more minute, and then add your blended ingredients. Whisk again until fully combined. Bring to a boil, and then simmer for 5 minutes on low heat. Now it is ready to serve!

5. You can either eat your potatoes plain like the carrots, or you can whip them up a bit more! In a small bowl (big enough to fit all potatoes), mash the potatoes with a fork or potato masher. Add the almond milk, garlic powder and Italian seasonings. Stir together until fully combined.

6. For the peas, drain and rinse them and then heat them up in a small pot/pan or the microwave. Whichever is easiest!

I hope you enjoyed this recipe! For more recipes follow me on Instagram @allshedoesiseat_

Amanda xx

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animal welfare compassion Cruelty-free Food and Drink News/Blog plant-based diet Promoted vegan

Help promote the plant-based revolution in Canada

Petition urges federal government to lead the way with compassionate, sustainable food choices

It’s time for food services in Canada to provide more vegan options and a new Parliamentary petition is urging the Canadian Government to lead the way.

The petition, initiated by concerned citizen Fée Lehouiller and sponsored by Member of Parliament Nathaniel Erskine-Smith, calls on the federal government “to require public canteens under federal jurisdiction to provide a vegan option, and to raise this issue and work with provincial and territorial counterparts to require the same at all levels of government.”

We were pleased to see the petition cite a poll commissioned by VHS in 2015, which found that 33 per cent of Canadians are either already vegetarian or eating less meat. The petition also cites evidence from health and medical organizations, the United Nations, environmental organizations and academic researchers to make the case that overconsumption of meat is bad for our health and the planet, as well as for animals.

A major shift toward a plant-based diet is taking place and Canada should be in the forefront.  We urge you to support this petition!

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Cruelty-free Food and Drink News/Blog plant-based diet Promoted vegan vegetarianism

Chickpea: plant-based comfort food with a Mediterranean twist

Photo: Hanna McLean

 

The Chickpea food truck has been a big hit with Vancouverites, who have been lining up for its Mediterranean-inspired vegetarian food since it opened for business in 2016.  Now, owners Rotem Tal and Itamar Shani have opened a restaurant on on Main Street that’s attracting diners with its popular plant-based comfort food.  VHS asked Rotem and Tal about their new venture and about their thoughts on plant-based dining in Vancouver.

 

The Chickpea food truck has obviously been popular and successful.  What made you decide to open a restaurant?

Having a brick and mortar shop was always our dream. We decided to start with a food truck so we could try out our recipes and gauge the public’s response. We were blown away and really excited by the immediate positive reactions to our food and the Chickpea culture. So moving to a restaurant happened sooner than expected. 

 

You recently announced on your website that the restaurant had “gone vegan” and removed all eggs from the menu. What prompted the change?

We both grew up in households where meat was a main ingredient. Individually, through our own personal experiences we each became vegetarian, however. As our business began to grow, so did our research into ethical and sustainable practices. Months ago we removed dairy from our truck’s menu, so it seemed only natural to remove all animal products and by-products from Chickpea before opening the restaurant. We care very much about how our business impacts our community and the world as a whole.

 

You describe Chickpea’s cuisine as “delicious vegetarian comfort food with a Mediterranean twist.” How have Vancouver diners reacted to your menu?

Now we’re vegan comfort food 😉 

The responses have always been positive. There was a bit of an uproar when we removed eggs from our Shakshuka (a dish that traditionally is made with eggs). But overall, people like our food regardless of their dietary restrictions, preferences or practices. In fact we hear a lot of meat-eaters telling us that they didn’t even notice that our meals are all plant-based. 

 

Are there any dishes that have proven to be particularly popular?

Our Falafel Pita is a truck and restaurant favourite, and our chickpea fries seem to be taking Vancouver by storm. If you’re at the restaurant we’re currently obsessed with the Shakshuka Chickpea fries. 

 

How would you describe the typical Chickpea customer?  Is there a predominant demographic?

One thing we love about Chickpea is that both our truck and restaurant see customers of all different walks of life. We feed adorable children, serious business people, colourful hippies, cute old couples, proud vegans, and everyone in-between. Our customers are united by their desire for delicious food and good vibes. 

 

Do you think vegan and vegetarian food is becoming more mainstream in Vancouver?  If so, why?

Globally, we are becoming more aware of our impact on the world and how we’ve lost touch with our roots. As we move together as a community to reduce our carbon footprint, our eating habits play an important role. Vancouver is constantly working towards becoming more environmentally conscious, so it makes sense that more people are reducing or eliminating their animal product/by-product consumption.

 

What have you enjoyed most about launching and building Chickpea as a business?

Chickpea is more than just food. We’ve worked hard to create a business that reflects our desire to promote love, joy and creative inspiration. As a result, it’s been an absolute pleasure meeting new people who also care deeply about our planet and connecting with one another. Also, through the truck we’ve been exposed to some really cool local initiatives and events. In addition, we continue to love creating a family with our staff, customers and community members.

 

What have the biggest challenges been?

Anyone who’s started a business knows how all encompassing it is. Before Chickpea, we were both really good at taking time for ourselves and spending time with our family and friends. We’re working hard to regain that balance. 

 

Do you have plans to expand Chickpea further?  What are your goals for the future? 

We are always discussing Chickpea’s future and new goals for the business. However, going back to our biggest challenges, for now we’re quite focused on having more quality time spent in nature with family and friends. 

 

What would you say to skeptical carnivores to convince them to try Chickpea?

Carnivores regularly eat at Chickpea. So instead of trying to convince them, we’re happy that we can show how accessible and delicious meat-less meals are. 

 

Chickpea is located at 4298 Main Street, Vancouver.
(604) 620-0602
info@ilovechickpea.ca

Photo: Hanna McLean

 

 

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Media Release

UBC hosts Canada’s first-ever plant-based culinary training and summit for food service professionals

MEDIA RELEASE

FOR IMMEDIATE RELEASE

May 29, 2017

UBC hosts Canada’s first-ever plant-based culinary training and summit for food service professionals

Vancouver – Chefs and food service professionals from across the Lower Mainland and Vancouver Island and from as far as Winnipeg will be gathering this week at UBC for Canada’s first “Forward Food Culinary Training & Summit”. This workshop has helped over 1,100 food service professionals in the United States meet growing demand for healthier, more sustainable and cost-effective menu items.

Hosted by UBC Food Services, in partnership with Humane Society International/Canada, The Humane Society of the United States, and the Vancouver Humane Society, the two-day culinary experience will help chefs refine their plant-based cooking skills and will offer hands-on training, led by Chef Wanda White, former Executive Operations Chef at the University of North Texas who opened the U.S.’s first vegan university dining hall. Chef Wanda will instruct attendees on how to prepare delicious meatless, eggless, and dairy-free entrees that will appeal to guests of all dietary preferences.

“It’s wonderful to see the high level of enthusiasm for plant-based meals among chefs and food service managers in BC,” said Gabriel Wildgen, Campaign Manager for HSI/Canada. “We expect this event to be the first of many across Canada. Together with our partners in the education and nutrition, we’re creating healthier, more sustainable communities, all while providing delicious meals that cut costs.”

Following the May 29th and 30th culinary training will be a Forward Food Summit on May 31st, geared towards food service professionals and offering insights into the latest trends in both implementing and marketing plant-based menu items. The summit includes a series of speakers, a cooking demonstration, lunch at the UBC Farm (weather permitting) and opportunities for attendees to share skills in a peer-to-peer environment.

“UBC Food Services is passionate about this topic,” said Melissa Baker, Registered Dietitian and Manager of Nutrition and Wellbeing with UBC Food Services. “We know about the many health benefits of eating a primarily plant-based diet, including a reduced risk for chronic disease. Plant-based diets are also more sustainable. This event is an opportunity for our food services team and other institutions to raise awareness of these benefits and to better meet the growing demand for plant-based offerings in food service operations across Canada.”

UBC Food Services intends to incorporate some of the recipes being featured in the culinary training into campus menus, including at a dedicated vegetarian stations at all three residence dining halls starting September 2017.

Plant-based eating is gaining momentum throughout Metro Vancouver and beyond, with new veggie-based restaurants and meat-alternatives launching on a regular basis. Meanwhile, meat-reduction initiatives like Meatless Monday are being embraced by local students, who are helping add plant-based items to cafeteria menus with the help of the Vancouver Humane Society.

“We’re thrilled to be supporting eleven local schools with their Meatless Monday campaigns and the feedback so far has been very positive,” said Emily Pickett, Program Coordinator for the Vancouver Humane Society. “Students passionate about health and sustainability have been keen to introduce their peers to the delicious world of plant-based eating and Meatless Monday is a great way to do just that.”

In an effort to support the participating schools and to highlight the benefits of reducing our overconsumption of animal products, the cities of Vancouver, North Vancouver, New Westminster and Port Moody each passed proclamations earlier this month declaring Monday, May 15th as “Meatless Monday.”

All of this makes veg-friendly Vancouver the prime location for Canada’s first “Forward Food Culinary Training & Summit” and organizers are excited to help attendees get creative with plant-centred plates at this sold-out event.

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animal welfare compassion Food and Drink News/Blog plant-based diet Promoted vegan vegetarianism

Vancouver Food Policy Council Endorses Meatless Monday

 

VHS-MM-Buttons-2015-WEBMeatless Monday in Vancouver just got an important boost! The influential Vancouver Food Policy Council (VFPC) has unanimously passed a motion that “endorses the concept of Meatless Mondays and encourages Vancouver citizens to choose plant-based meals on Mondays.”

The council is an important and respected voice in food policy in the city and the motion is a major step in advancing the Meatless Monday movement locally, which is being spearheaded by VHS.  With concerns growing about the impact of meat consumption on animal welfare, climate change and human health, Meatless Monday has steadily grown into a popular global initiative.

VHS has been working with the VFPC on the motion and is thrilled with the council’s support. “We’re extremely pleased the Vancouver Food Policy Council is endorsing the Meatless Monday concept,” said VHS Program Coordinator, Emily Pickett. “The issues that we face as a society – factory farming, preventable health conditions and climate change – can be daunting and leave one feeling helpless at times. But Meatless Monday is a meaningful way for individuals to be a part of the solution.”

The VFPC is an advisory group to Vancouver City Council and functions as a bridge between citizens and civic officials, coming together to work on food policy initiatives that benefit all Vancouverites. VHS pitched the Meatless Monday concept to the VFPC late last year, in the hopes that its members would endorse the humane, healthy and sustainable-eating campaign and help it reach a wider audience throughout Vancouver.

Below is a copy of the VFPC’s motion endorsing Meatless Monday:

WHEREAS the Vancouver Food Charter commits the City of Vancouver to

  • Supporting a food system that “contributes to the environmental stability and well-being of our local, regional, and global communities”,
  • Encouraging the “humane treatment of animals raised for food”, and
  • Increasing “the health of all members of our city”; and,

WHEREAS contemporary animal agriculture has negative environmental impacts including greenhouse gas emissions and water pollution and often does not confer humane treatment of animals; and,

WHEREAS scientific evidence links excess meat consumption with heart disease, stroke, type 2 diabetes, obesity, certain cancers, and earlier death; and,

WHEREAS “Meatless Monday” is a global movement endorsed in global cities such as New York, Portland, and San Francisco that uses a simple message (“once a week, cut the meat”) to raise awareness that reducing intake of meat and animal products, particularly from industrial sources, can help protect human, animal, and environmental health;

BE IT RESOLVED THAT the Vancouver Food Policy Council endorses the concept of Meatless Mondays and encourages Vancouver citizens to choose plant-based meals on Mondays.

English_Bay,_Vancouver,_BC

Every year, over 700 million animals are raised and killed for food in Canada, nearly all of whom are confined to unnatural and cruel factory farms. Our over-consumption of meat is not only bad for the animals, but studies have connected red and processed meat consumption with an increased risk of certain types of cancer, cardiovascular disease, diabetes and obesity. Animal agriculture is also responsible for more greenhouse gas emissions than the entire transportation sector, making the industry a major contributor to climate change, pollution, water use, deforestation and biodiversity decline. As the United Nations Food and Agricultural Organization has framed it, “livestock’s contribution to environmental problems is on a massive scale and its potential contribution to their solution is equally large.” That there is so much impact in what we choose to put on our plate means there is just as much potential for change and Meatless Monday is a great place to start.

The VFPC’s support for Meatless Monday is also in line with the actions of several Metro Vancouver schools, who have joined the local movement within the last year. VHS has helped Langara College, British Columbia Institute of Technology, Eric Hamber Secondary and Winston Churchill Secondary implement Meatless Monday in their cafeterias – promoting delicious plant-based menu items as a healthy, humane and sustainable choice for students and staff. The impact has been very positive, with multiple schools reporting an increase in cafeteria sales already. VHS is working with several other schools interested in bringing the initiative to their cafeterias once school resumes in the fall.

The council’s endorsement adds an important voice to the call for a more ethical and sustainable food system and it will certainly help expand the reach of the “once a week, cut the meat” message in and around Vancouver. Learn more and join the local movement today by taking the Meatless Monday pledge today!

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Cruelty-free Food and Drink News/Blog plant-based diet Promoted Recipes Uncategorized vegan vegetarianism

Meatless Monday Goes Global With International Cookbook

canada recipeThe Vancouver Humane Society recently joined forces with other Canadian Meatless Monday advocates, including EarthSave Canada, to contribute to an exciting new online cookbook. “Meat-Free Monday Everywhere” brings together leaders in the Meatless Monday movement from around the globe, with each country submitting a meatless recipe representative of their corner of the world.

With no shortage of cruelty-free recipes out there, the process of narrowing it down to THE Canadian dish was no easy feat. In the end, it was Vancouver writer Eleanor Boyle’s personal recipe, a Potato and Carrot Salad with Garlic-Mustard Dressing, which would represent Canadian meatless cuisine on the international scene. The ingredients in this salad are all from hardy plants that grow well in our temperate climate. Canada produces significant quantities of mustard, potatoes, carrots, kale, lentils and the other ingredients found in this salad. The recipe contains familiar and nutritious ingredients, plus a delicious vinaigrette that includes a touch of Canadian maple syrup.

The Meat-Free Monday Everywhere cookbook showcases not only the delicious variety of meatless meal options to choose from, but also the impressive growth of the Meatless Monday movement. Active in over 30 countries, the movement is raising awareness of the impact that reducing/eliminating meat consumption has on animal welfare, our health and the environment.

Over 700 million animals are killed for food every year in Canada, and our over-consumption of cheap meat has forced nearly all of them into factory farms, where they endure conditions and practices that most Canadians find appalling. Reducing and eliminating meat consumption and incorporating more plant-based proteins in our diet has health benefits, including protecting against heart disease, stroke, and cancer, reducing our risk for diabetes, curbing obesity and improving the nutritional quality of diet.

If all of these benefits weren’t enough, plant-based eating is also much kinder to the planet. Animal agriculture is a major contributor not only to climate change, but to air and water pollution, water use, land degradation and deforestation, biodiversity decline, and ocean degradation. In fact, animal agriculture is responsible for more greenhouse gas emissions than the entire transportation sector. It takes far more resources to farm living animals who eat plants than it does to simply eat plant-based ourselves.

With all of this in mind, we encourage you to join us in standing up for animals every time you sit down to eat! Check out the online cookbook online cookbook for some delicious recipes and don’t forget to take the Meatless Monday pledge for a free weekly recipe to help you in your commitment to protecting animals, your health and the planet.

meatlessmonday.ca pic
Canadian Meatless Monday advocates – Vancouver writer, Eleanor Boyle, EarthSave President, David Steele and Vancouver Humane Society Program Coordinator, Emily Pickett

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Cruelty-free Food and Drink News/Blog plant-based diet Promoted Uncategorized vegan vegetarianism

Where To Eat Vegan In Vancouver

VHS volunteer and blogger Patricia Charis is a huge lover of nature and animals, which ultimately led her to embrace a vegan lifestyle in an effort to protect animals, the planet and her health. She wrote this fantastic blog post, Where To Eat Vegan In Vancouver, about her cruelty-free adventures around the city and we just had to share it:

Since going vegan around 8 months ago (on September 1, 2015) it has been one food adventure after another. I have to say I am extremely blessed to be living in a city like Vancouver where vegan options abound, with a ton of vegetarian/vegan restaurants all over the city, and even non-veg places have been including more and more vegetarian/vegan options on their menus. And we aren’t even in the Happy Cow list of top 5 vegan-friendly cities in the world!

Today I would like to share with you some of these aforementioned food adventures, and some of my favourite places to eat Vegan in Vancouver! Enjoy:)

1. MeeT on Main (& MeeT in Gastown)

Safe to say that MeeT on Main and MeeT in Gastown have become two of my absolute favourite vegan places in Vancouver! In the past their menu included both vegetarian and vegan food, but recently they have updated (or shall I say, upgraded) their menu so that all of their items default to vegan (they do still carry dairy cheese, but it has to be specifically requested by a customer to be substituted in their meal, and even this is being phased out I believe). I am very impressed by this business for making such positive changes. Not to mention their Taco Tuesday ‘Ish Tacos (pictured below) are pretty friggin fantastic!

Screen Shot 2016-04-26 at 9.00.07 PM.png

2. Heirloom Vegetarian

Another amazing restaurant, located on 12th and Granville, is Heirloom Vegetarian. The atmosphere at this restaurant is the perfect combination of casual and classy, and the food is just the right mixture of delicious and super healthy (as long as you order from the vegan half of their menu). This picture here is of the very first meal I had in 2016 and it did not disappoint. I absolutely LOVE avocado toast, and this dish was elegant and delicious and I have been dreaming about it ever since. I have to say that so far Heirloom has been my favourite place for vegan brunch in Vancouver.

Heirloom - Avocado Toast.png

3. The Naam

The Naam, on 4th and Stephens St., is a favourite for vegans, vegetarians and meat-eaters alike. I have taken several non-vegan friends to this restaurant and it hasn’t disappointed anyone I know thus far. They are opened 24/7 and are often packed full with a line going out the door. Their Thai Noodles, pictured below, is my all-time favourite of their dishes, followed by the California Burger, as well as their Blueberry Soy Shake. The portion sizes at the Naam are quite large as you can see and I always leave super full and satisfied!

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4. Tera V Burger

My favourite place for vegan burgers in Vancouver? Tera V on West Broadway, hands down. The Smokey No Bull Burger with Daiya Cheese is SO legit, I can’t even tell you, you have to try it yourself. The burger patty is not like many veggie burgers I’ve encountered which, although still very yummy, tend to be a bit mushy and fall apart easily. The No Bull Burger patty has the perfect texture, and when covered in smokey BBQ sauce, it is just heavenly. Add to that a side of yam fries and I am a very happy vegan.

Tera V - Smokey No Bull and Yam Fries.png

6. Vegan Pizza House 

Think that vegans can’t eat pizza? Think again. We like our junk food too, and I can’t explain my delight when I found Vegan Pizza House, a cute little pizza place on Kingsway and Victoria. This place has been my absolute go-to when in need of an easy, convenient, and affordable meal to bring to parties or to just pig out on at home. There are 15 different pizza options, and I haven’t tried them all, but this picture is of the Mediterranean Special which is topped with artichoke, olives, eggplant, peppers, tomatoes, mushrooms and onions, and covered in daiya cheese. When my mother first tried this pizza she didn’t even believe it was vegan and has asked for it on several occasions since!

Vegan Pizza House - Gourmet Special .png

6. Fairy Cakes 

I have a bit of a sentimental attachment to this little cafe on Fraser Street because my first experience with it was when I had vegan cupcakes sent to me on Valentine’s Day from my now fiancé (then long-distance boyfriend) two Valentine’s Days ago in 2015. I was vegetarian at the time but I was getting more and more into veganism, and was happily surprised with a delivery of a dozen super cute and delicious cupcakes (pretty much my favourite thing ever) on Valentine’s morning. Now that we are getting married in a few months we have ended up ordering our cupcake cake from Fairy Cakes as well. In addition to cupcakes, Fairy Cakes also makes cookies, cakes, cheesecakes, etc. They are 100% vegan, with gluten free options! Basically heaven on earth.

Fairy Cakes - Cupcakes.png

7. Nice Vice Creamery

Last but not least on this list of favourite vegan food spots in Vancouver is Nice Vice Creamery in Yaletown! This little ice cream shop opened up just this year and I have already been there on multiple occasions for their deliciously cruelty free ice cream. All of their ice creams are dairy, soy and gluten free, made with organic ingredients and are sooo good. Now you can enjoy your ice cream completely guilt free knowing that it is not only way healthier for you, but far kinder to the animals and the planet as well. The picture below is of the matcha avocado ice cream and was taken by my fiancé (stolen off of his Instagram account @echan037😛 ).

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So there you go, some of my favourite places to eat vegan food in Vancouver! A couple of honourable mentions which are also pretty fantastic:

– 3G Vegetarian on Cambie St. (super legit vegan Chinese food)

– Chau Veggie Express on Victoria Dr. (Vietnamese pho and vermicelli, need I say more?)

– Panz Veggie on Victoria Dr. (vegan hot pot!!)

– Zend Conscious Lounge in Yaletown (amazing food, 100% of profits go to charity!)

– Lotus Seed Vegetarian on Kingsway (sushi, burgers, burritos, pasta, curry, smoothies !!!)

– Eternal Abundance on Commercial Dr. (super healthy raw & cooked vegan food)

– Dharma Kitchen on West Broadway (Asian inspired burgers and curry bowls)

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compassion Cruelty-free Dairy Food and Drink News/Blog plant-based diet Promoted vegan vegetarianism

Here’s the scoop on Vancouver’s Nice Vice Creamery

NiceVice_015

Nice Vice is Vancouver’s first ever 0% dairy, plant-based micro creamery, which opened in Yaletown in February. VHS talked recently to owner-operator Chris White about starting up a plant-based business. Here’s our Q&A with him:

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1. What inspired you to open Nice Vice?

I opened up Nice Vice Creamery after visiting many of the fantastic artisanal ice cream and gelato establishments around the city and never having very many D-F options. When I was making so many different flavours at home, my sons inspired me to open up a dairy-free scoop shop.

2. How have you found the reaction from the community?

Absolutely fantastic! I believed that Vancouver was ready to support a 100% dairy-free, plant-based vice cream shop. I think the awareness of plant-based foods has become much more positive in the last few years.

3. What do you enjoy most about running the business?

I love working the front counter and interacting with people. We have received so much good energy from our patrons you can’t help but feel good behind there.

4. What do you find is the hardest part?

We opened up an ice cream store during the winter,with a new brand, with a new product, and in a new location! We made it as hard as possible to succeed. So, if we can get through this and become profitable then we will achieve success.

5. How do you stay positive in a world where animal-based products are still so predominate?

I focus on how aware society is becoming about the positive aspects of choosing a plant-based product over the negative realities of animal-based products. After all, that is one of the motivating factors behind Nice Vice – the ability to participate in change through positive vibrations of consuming vice cream.

6. What is your most popular menu item?

Besides several of our classics, our Instagram @nicevicecream has our new flavours which regularly sell out within a day or two. (Buzz’d Coffee or Strawberry Lychee anyone?)

7. Who are your customers? Is there a predominate demographic?

When I wrote the marketing plan, I assumed that health conscious females between the age of 15-35 would be our predominate SHUs (Super Heavy Users). However, we have been surprised to see an equal number of male customers as well and, pleasantly, we seem to be catching on in the Asian community where over 70% of that ethnic group is lactose intolerant.

8. What do you think is the best way to encourage consumers to make more ethical choices?

This is a good question. At Nice Vice I tell our employees not to judge anyone for any choices they make. We believe that education and awareness of the ethical benefits of a plant-based diet are being portrayed by documentaries auch as Cowspiracy, Earthlings, and Forks over Knives. When the conversation comes up between a customer as to why I am plant-based, I point the customer to these three documentaries to guide them in their own decision making.

9. Do you think plant-based products and businesses are becoming more mainstream?

Absolutely! Plant-based food products and restaurants are the fastest growing sectors in their respective industries. The shift has happened because there is largely no where else to grow. Just look at Ben & Jerrys and the number of new vegan restaurants that have opened this year in Vancouver alone. We are at the beginning of a monumental shift in consumer choice. And thank God for that!!!

10. What are some of the lessons you’ve learned about running a plant-based business?

You can’t please everybody!! There is a wide variety of knowledge in society and we have experienced different levels of emotions from anger and anxiety to euphoria in our shop. Not everyone will believe in what we are doing as being positive – that is the reality and beauty of living in a free society. The other lesson is that dealing with the government can be challenging and requires patience and perseverance. The residual benefits of business are numerous and exciting! No matter what happens with Nice Vice, I can honestly say, I have never had a such a roller-coaster of emotions with this small business and the period of personal growth has been phenomenal.

Nice Vice Creamery is located at 1022 Mainland Street, Yaletown and is open 12-10 daily.

Tel: 778.379.6423

Email: info@nicevicecream.com