Vegan
Nutritious Nibbles: Gochujang soy curls
February 21, 2024By: Petra Chase, Arts & Culture Editor This recipe features two pantry staples you can throw into a pan or wok with vegetables anytime you’re craving a quick and tasty meal. Soy curls, which you can store for up to a year, are made of one minimally processed ingredient: non-genetically modified soybeans, which pose fewer potential concerns related to health and environmentally-friendly sourcing. A serving has 10 grams of protein. The crispy strips soften when soaked in a marinade and absorb flavours like a sponge, so they’re a versatile fresh palate for flavour. Gochujang is my go-to marinade since it’s…
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Club Profile: VeggieSFU
November 8, 2022By: Petra Chase, Arts & Culture Editor The writer of this piece is affiliated with VeggieSFU. VeggieSFU has been steadily racking up members and sparking discussions among SFU’s vast plant-based community. It’s a club which exists to “create community, facilitate…
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WGOG: The need to imitate meat in vegetarian food
March 24, 2022By: Tamanna T., Staff Writer It is ridiculous for vegetarian food to imitate meat. For the first 19 years of my life, I followed a strictly vegetarian diet, with a protein intake coming from curries, stews, stir fries, and dried fruits.…
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Mainstream veganism needs to focus on equity over moral outrage
November 10, 2020by Meera Eragoda, Arts & Culture Editor I grew up with a vegetarian mother and ate a mainly vegetarian diet until I was about 17. I’m originally from Sri Lanka, and a lot of our food is conducive to vegetarian…
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Myths about veganism shouldn’t stop people from choosing it
November 3, 2020by Naaz Sekhon, SFU Student I remember when my sister surprised my entire family with the news that she was going vegan. As is typical for a Punjabi family, the majority of our diet included dairy, so it was no…
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BeetBox’s vegetarian and vegan fare offer an upbeat experience for your mouth
June 30, 2020By: Sara Wong, Peak Associate Food has always been political in nature. Take a moment to reflect on how “traditional” the California sushi roll is or how American farm-to-table restaurants are well-recognized, whereas ethnic restaurants constantly remain in the shadows.…
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Adulthood 101: Recipe box, vegan recipes for non-vegan cooks
June 15, 2020By: Lily Fontaine, SFU Student I’ve been a pescatarian since grade 10, but hosting or trying to feed vegan friends satisfyingly was a whole different ball game — until I stumbled upon some reliable recipes. Without knowing the intricacies of cooking…
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Excerpts from a blogging mom: Sanity Straight from the Oven
June 18, 2019Written by: Zoe Vedova, Humour editor Hello, world! My name is Sheela McGummery and I blog about my baking! I am a proud woman of the suburbs and I bake to fill my life with the sort of sweetness I…
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Veggie Lunch seeks space to continue operating on campus
June 6, 2018As negotiations between the Simon Fraser Student Society (SFSS) and CJSF to potentially house the campus radio station in Forum Chambers continue, vegan lunch service Veggie Lunch is facing possible displacement from the space and looking for another location on…
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FOOD FIGHT: Indigo Age’s mixed greens are a mixed bag
August 2, 2016A colourful new sign on Richards Street beside MacLeod’s Books entices passersby down steep steps to an adorable vegan, gluten-free cavern: Indigo Age. My friend and I were not immune to this sign’s alluring appeal. The interior reminded me distinctly…
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