Vegan
Nutritious Nibbles: Gochujang soy curls
February 21, 2024This 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 sweet, umami, and spicy. The rich Korean…
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Club Profile: VeggieSFU
November 8, 2022The 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 discussion, and provide support and resources for…
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WGOG: The need to imitate meat in vegetarian food
March 24, 2022It 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. It’s a pretty good…
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Mainstream veganism needs to focus on equity over moral outrage
November 10, 2020I 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 and vegan diets. Today, I still eat…
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Myths about veganism shouldn’t stop people from choosing it
November 3, 2020I 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 shock that my sister received…
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Adulthood 101: Recipe box, vegan recipes for non-vegan cooks
June 15, 2020I’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 tempeh, drying tofu, or…
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Excerpts from a blogging mom: Sanity Straight from the Oven
June 18, 2019Hello, 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 used to find in my marriage.…
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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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SFU needs more vegan food options
February 29, 2016[dropcap]I[/dropcap]n November, four very unexpected words came out of my mouth: “I’m becoming a vegan.” Before then, I truly did not believe I could ever take animal products out of my diet, despite all the signs pointing towards this path.…
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Simon Fraser University’s independent student newspaper since 1965.
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For promotional inquiries: [email protected]
Simon Fraser University’s independent student newspaper since 1965.
For advertising inquiries: [email protected]
For promotional inquiries: [email protected]