vegetarian
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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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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FOOD FIGHT: Paradise Vegetarian Noodle House embraces fresh flavours
January 18, 2016Paradise Vegetarian Noodle House in Burnaby lives up to its name — behold, vegans, here is your Vietnamese food paradise. The extensive 100 per cent vegan, no MSG menu won’t break your bank any more than a typical Vietnamese restaurant…
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