Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Zucchini Mama

Vegetarian Options in Vancouver

Recommended Posts

Vegetarian Alert!

I had a really lovely lunch at the Dharma Kitchen on 3667 West Broadway (near Alma). It was just the quiet respite I needed as an antidote to Christmas shopping craziness. The decor is simple, but done in bold jewel tones. I'm so glad that restaurants are getting past dusty rose of days gone by! I had a "Free Tibet Bowl" with the best tempeh I have ever eaten. It's got a nice vinegar kick. The bowl is brown basmati rice with a homemade tahini sauce, topped with steamed ginger, sunflower seeds the tempeh and sunflower sprouts. The tahini could have been kicked up a notch, as the rice itself is quite bland, but as long as you had the ginger or the tempeh with the rice it was delicious. The chai was cinnamon-centric, steamed soya milk-based and sweetened with honey. I think there may have been a touch of rosewater in it. There was definitely a secret ingredient. There is one server and one cook. The radical vegans at the table next to me talked loudly of their plans to sabotage the Vancouver restaurant that serves horse meat.

The server was such a lovely person. When he took my order he just looked so delighted. Wow. It is just so inspiring to such genuine happiness. Priceless. They are on the route to UBC, but it's too bad they weren't right on campus, because they would thrive there. I hope they do well.

Note that they have just the kind of spicy rice pudding I've been searching for and I was too full to try it, so I will be back soon!

Zuke

Edited to add: The other night our family went to the monthly Ukrainian dinner on W10th. They have a vegetarian option which I ordered (and then had them pour those lovely bacon and onion drippings on top)! I noticed there were a lot of teeny tiny babies at the dinner. For those of you with wee bairns, this is a great place for a night out with the family. No dinner in January due to it being Ukrainian Christmas, but there is a special Ukrainian Christmas buffet event that you can book tickets for in advance.


Edited by Zucchini Mama (log)

"I used to be Snow White, but I drifted."

--Mae West

Share this post


Link to post
Share on other sites

My favorite Veg restaurant in the Vancouver area is Bo Kong (either location).

Share this post


Link to post
Share on other sites

Zuke, there's East is East which is located at 3243 West Broadway. It serves Middle Eastern fare; though not exclusively vegetarian, it has lots of non-meat options. Your little one would love their smoothies.

Just upstairs from East is East is its sister restaurant, Chai Gallery. Street address is 3239 West Broadway. Its menu features Ayurvedic cooking with Middle Eastern influences. Click here for a review of Chai Gallery on vancouveryoga.com.

There's also Yogi's Vegetarian Indian Cuisine at 1408 Commercial Drive. Excellent pakoras. One of my favourite dishes is their Aubergine Chana, which is essentially a combination of chana masala and eggplant bhartha served atop naan.


Joie Alvaro Kent

"I like rice. Rice is great if you're hungry and want 2,000 of something." ~ Mitch Hedberg

Share this post


Link to post
Share on other sites
The radical vegans at the table next to me talked loudly of their plans to sabotage the Vancouver restaurant that serves horse meat.

I wouldn't think they'd have the strength! :laugh: Seriously though ... can't we all just get along?

I see Moosh has mentioned Yogi's ... their Tandoori-Cauliflower is really awesome. Problem is I always end up dropping by Memphis Blue for my protein fix afterwards.

Pretty much any Indian restaurant can handle the needs of the few vegetarians I know.

A.

Share this post


Link to post
Share on other sites
There's also Yogi's Vegetarian Indian Cuisine at 1408 Commercial Drive.  Excellent pakoras.  One of my favourite dishes is their Aubergine Chana, which is essentially a combination of chana masala and eggplant bhartha served atop naan.

I second this recommendation. Yogi's is really tastey and the host/hostess are super nice. I need to go back.


"There are two things every chef needs in the kitchen: fish sauce and duck fat" - Tony Minichiello

Share this post


Link to post
Share on other sites

The Vegetarian Platter at Afghan Horseman on Broadway at Cambie won rave reviews from some of my vegan friends...they ordered it without any of the dairy based condiments.

Share this post


Link to post
Share on other sites

Another great place for a quiet vegetarian lunch is The Red Sea Café: Authentic Eritrean and Ethiopian Cuisine at 670 East Broadway (near Fraser). The prices have gone up since I was last there, but 11$ plus tip can get you a choice of four vegetarian dishes of your choice and plenty of injera. The meal is huge, too. I end up taking a large part of it home. The flavours are nuanced so that every bite is a revelation. Who knew that kale could taste this good?

I did hear the bleeps of the microwave that make my heart sink, but hey this is one case where the food still has tons of flavor in spite of the heating method. It's slow food for fast times. If you want the slow-cooked version without the quick reheat, you have to make a night of it at Fasil just a few doors down. I went to a birthday there once, where with about twenty people you can basically fill one long communal table at the restaurant and have a lot of fun and good food. Murrils did a good review of The Red Sea Café in the Georgia Straight.

Zuke


"I used to be Snow White, but I drifted."

--Mae West

Share this post


Link to post
Share on other sites

I'm as carnivourous (sp?) as they come but I was pleasantly surprized when I checked out Habibi's located on 1128 W.Broadway. They serve Lebanese inspired vegetarian foods (I was told absolutely no meat was used by the servers).

Habibi's

It's a very tapas oriented cuisine but I'd recommend it.

Share this post


Link to post
Share on other sites

And of course there's foundation on Main @ 7th. Expanding "soon" to add the space next door. I don't know how they ran a restaurant on those apartment stoves.

Great food, but a bit busy & loud on weekend evenings. I wish they'd add some menu choices, too--I've gone there so much I've eaten through everything.

Around the corner on 8th is Wink, a nice space that's a lot quieter.

And finally, budgie's burritos, around the corner on kingsway. Burritos like I used to get in SF. Death to the faux "wrap" places!

k

Share this post


Link to post
Share on other sites

Stopped by the aforementioned Dharma Kitchen today hoping for a bowl of something as an antidote to winter winds.

Sadly openings start @ 4pm through January. :sad:

Share this post


Link to post
Share on other sites

Zuke, I think you already saw my post in the 'Main Street' thread about 'Best Quality Sweets and Restaurant' (all-vegetarian, south Main south of 49th), but for anyone else who hasn't seen it, HERE'S THE LINK. The only problem I have with the place after two tries is the decor. It's as much worse than the All India as the food is better. However it's still worth staying to eat, since it's only eating 'in' that you rrrrreeeeeeaaaalllllllly appreciate the superior freshness.

Share this post


Link to post
Share on other sites
There's also Yogi's Vegetarian Indian Cuisine at 1408 Commercial Drive.  Excellent pakoras.  One of my favourite dishes is their Aubergine Chana, which is essentially a combination of chana masala and eggplant bhartha served atop naan.

Yogi's was my favorite restaurant to dine at regularily when I was living on Commercial. Now on main, there is Foundation and of course the well known Bo Kong . Anyone know if Wink is veggie as well?


"There are two things every chef needs in the kitchen: fish sauce and duck fat" - Tony Minichiello

Share this post


Link to post
Share on other sites
Anyone know if Wink is veggie as well?

Around the corner on 8th is Wink, a nice space that's a lot quieter.

That it is, Wes. Here's a link to Wink's website which also includes their menu.


Joie Alvaro Kent

"I like rice. Rice is great if you're hungry and want 2,000 of something." ~ Mitch Hedberg

Share this post


Link to post
Share on other sites

Agree with many of the above , natch!

We, vegan daughter and non vegan mama, eat often at the Eatery on 9th - great, fun, youthful sushi, Connie's on 4th - fresh and spunky flavours, Feenie's whips up an amazing pasta for her,there's a fun 'buddha' restaurant on 9th almost at Alma - great bowls, Havana adapts readily, and O'Doull's has provided her with the most memorable fancy dinners ever.

Interesting because the "best" experiences for her are evenly split between places that cook veg/vegan only, and the larger, well equipped/trained kitchens who respond with enthusiasm and energy.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
       
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years. Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.  So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency. If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat. And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
       
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also, the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu. Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
       
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By David Ross
      https://www.youtube.com/watch?v=3Q8zTVlZ19c
       
      Mmmm.  The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table.  A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie.  (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”).
       
      Americans can’t seem to get enough pumpkin pie during the Holidays.  Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie.
       
      In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/)
      where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over.  Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash.
       
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
       
      Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall.  But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall.  The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin.
       
      Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin.  Peel back the unfashionable skin and sweet, rich squash meat is revealed. 
       
      Winter squash cookery doesn’t end after the last slice of pumpkin pie.  You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew. 
       
      Please join us in sharing, learning and savoring winter squash.

    • By Shelby
      Thanks to @blue_dolphin, I was forced to buy this cookbook  and it was delivered today.  No matter how hard I try, I just don't super enjoy cookbooks on my Kindle.  Anyway, I'll most likely be alone on this thread due to low okra likability lol, but I'm an only child and I'm used to being alone 😁
       
       

       
       First on the list will be the Kimchi Okra from page 100--as suggested by @blue_dolphin.
       
      I'll be back on this thread soon  
    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

    • By David Ross
      Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand.
       
      The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico.  It’s a member of the flowering plant family Lauraceae.  The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado.
       
      Avocados grow in tropical and warm climates throughout the world.  The season in California typically runs from February through September, but avocados from Mexico are now available year-round.
       
      The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods.  Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood. 
       
      In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals.  Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon.  Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. 
       
      When I think of an avocado it’s the Hass variety.  However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets.  This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/
       
      I for one must challenge myself to start eating and cooking more avocados.  I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado.
       
      Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.”
      See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...