We live in a society defined by choice. We are a society of individuals that are constantly choosing how we want to define ourselves. And this choice to define who we are as individuals extends to what we eat and how that shapes who we are. The old adage, “you are what you eat” has extended to, “you choose to become who you are by what you eat”. Increasingly people are choosing to become vegetarian, pescatarian, or vegan to define who they are in part as individuals. Other people have had their diets restricted for them by allergies or intolerances or from chronic diseases such as celiac, crohn’s or ulcerative colitis. Still others make the choice to limit carbs or fat, or various other combinations of food for lifestyle preferences. But it holds true across the board,that food in part defines who we are, whether we make that choice ourselves, or we have that choice made for us.
In Vancouver we are fortunate to have an increasing awareness and responsiveness by restaurants and food providers to our needs and desires to choose what we want to eat. However, I have heard so many people lament the fact that despite the choices available to us, it can be difficult to dine out in Vancouver with food restrictions (chosen or otherwise). At Locus we make most of our food fresh and to order, and so we are able to modify many dishes to suit any palette or preferences. So, are you vegan, vegetarian, celiac or other alternative eater and perhaps unsure what you can eat when you’re out, and perhaps this limits how much you do go and eat out? We want to let you know that you don’t need to worry. Let’s outline a few dishes that work for a few of the major food choosers.
Vegetarian: When most people think of vegetarians, they think of lacto-ovo-vegetarians. People who do not eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but do eat eggs and dairy products are lacto-ovo vegetarians.
Breakfast: Tomato Basil Benny with Veggie Links ~ Fresh tomatoes, basil, warm goat’s cheese & free range eggs on a toasted English muffin topped with fresh hollandaise. Served with rosemary nugget potatoes and organic greens (or fresh fruit on the weekends). Lunch: Veggie Burger ~ Roasted red pepper, mushroom & soy patty, lettuce, tomato, shaved red onion & asiago cheese, cilantro pesto mayo on a whole wheat Kaiser bun. Served with rosemary nugget potatoes & organic greens. Dinner: Risotto Cakes ~ mushrooms, sweet peas, roasted garlic & truffle oil, smoked tomato coulis. Vegan: Vegans do not eat meat of any kind and also do not eat eggs, dairy products, or processed foods containing these or other animal-derived ingredients such as gelatin. Many vegans also refrain from eating foods that are made using animal products that may not contain animal products in the finished process, such as sugar and some wines. Breakfast: Curry Tofu Scrambler ~ roma tomato, red onion, cilantro & homemade curry seasoning on a bed of spinach. Served with nugget potatoes. Lunch: Peashoot and Roasted Chickpea Salad ~ lemon tahini dressing, cherry tomato mint salsa, grilled flatbread. Dinner: Homemade Potato Gnochi without goat’s cheese ~ Caramelized onions, baby beets, roasted garlic, pea tendrils, goat’s cheese.