Yesterday a friend posted about how her kid’s lunch got knocked off the table at school and so she had to get a school lunch. The child is vegan. And because of that the school could come up with nothing but a few lettuce leaves for her to eat. That made me (and a bunch of other people ( both sad and furious at the same time. But it also sort of amazed us (not in a good way). I mean, how is it that people who specialize in food preparation can’t come up with something a little more subtantial that has no animal products in it?
That made me remember one of my favourite blog rants, which was this rant about chefs who can’t figure out a vegan meal with protein. As if a pile of veggies, no matter how wonderfully prepared, stands in as a satisfying meal. That was 2015. Things have actually improved somewhat in 2019, with more vegan restaurants or “plant-based” sections on a menu in omni restaurants. But still!
Have a good one. TI
Last night I went out to one of the best restaurants in London (Ontario). It’s the only place in town that makes it onto lists that get national recognition. Even on a Wednesday night, there was a group at every table in the compact, dimly lit space. My two friends were already sitting at the table in the warm and bustling room when I arrived for our late dinner. The restaurant offers a delicious winter vegetable salad, a heaping portion of beets and carrots, turnips and leeks, peas and even corn, all roasted or grilled, served in a dressing with fines herbes and excellent olive oil.
That was a definite for my starter. But I’d been at a lunch event earlier in the day where the lack of vegan options meant I’d had only a dinner roll and two kinds of salad, and I’d been…
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