10th November 2020
November - World Vegan Month
Veganism is a growing movement worldwide. 'VegWorld Magazine' states, “A 15-year-long study by Oxford University revealed that vegans have a lower risk of getting cancer than their meat-eating counterparts—this is particularly true in the case of prostate cancer.” Our head chef believes in making positive changes in the kitchen to adapt to the popularity of the Vegan diet.
He said in a recent interview, “The veganism movement has certainly had a profound effect on kitchens from my experience. Firstly, I think chefs have become more aware of their use of products (dairy in particular) when not necessarily required. Secondly, it has helped develop people’s creativity as they strive to make vegan dishes deemed to be as interesting and exciting as those containing meat/fish etc. Personally, it has also changed the way I think about vegetables, giving them the time and consideration usually afforded to meat and fish. This has improved the quality of my menus throughout, with vegetables taking more of a centre stage even on non-vegan dishes.”
Changes he’s made to our kitchen to accommodate vegan food includes:
• Using dairy alternatives that are still familiar to the wider public such as coconut milk
• Using products high in umami such as mushrooms, miso, soy sauce to help bring 'meatiness' to vegan dishes
• Incorporating cuisines which are high in flavour and lend themselves to vegan food, such as Indian, North African and South-East Asian
• Devising dishes that, if not vegan to start with, can easily be adapted to be if a customer requests a vegan option
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