Cafe chat Sharon Stephenson
Heard the one about the vegan who lived on lentils, hemp seeds, salad, and vitamin B supplements? Once upon a time it might have been funny, but Yingjie Zhang – co-founder of Aroha Restaurant – says it’s no longer accurate and the recent explosion in plant-based diets is changing the way we eat.
It’s something the Wellingtonian knows a bit about, having put her money where her passion is when she and chef friend Sylvia Wu opened Aroha Restaurant in Willis St’s Press Hall in February.
Wu had been cooking vegetarian and vegan food for three decades, while Zhang converted to plantbased food in her 20s.
It was a change prompted not only by a belief in the nutritional value of veganism, but because plant-based diets have been linked to a reduced incidence of heart disease, Type 2 diabetes, and certain cancers, as well as lower weight gain and even a longer life.
‘‘I was also concerned for the planet and the animal kingdom,’’ says Zhang, who juggles running the restaurant with a day job in IT.
‘‘Plus I have a love for humanity and helping people eat healthy, nutritious food that also tastes good.’’
From a smart green-hued eatery near Press Hall’s entrance, the pair serve lunch and dinner that has delicious kai such as Kungpao Jackfruit served with jasmine rice, and vegan burgers filled with smoky, seitan (wheat protein) patties and organic tempeh.
But the real hit with lunchtime crowds is the Power Bowl, which diners can build themselves from a selection of grains, protein such as tofu and chickpeas, and vegetables such as roasted cauliflower with sriracha sauce, kimchi, sauerkraut and plant-based meats such as chickenless chunks, fishless fillets and vegan meat balls.
Diners pay only for these core ingredients, with rice and salads supplied free of charge.
To wash it down, there are a range of ‘‘mylkshakes’’ made from plant-based milks, including a vanilla matcha shake, and the highly addictive chocolate peanut butter, banana version. There are also vegan smoothies, which make you feel virtuous simply ordering them.
I’d highly recommend the Golden Glow Pineapple Turmeric smoothie, which tastes great, is good for digestion and, thanks to the turmeric, is anti-inflammatory.
Zhang, who came to Wellington in 1999 to study computer science at Victoria University (and went on to do an MBA), first tasted good vegan food while doing her yoga training in Sydney.
‘‘I couldn’t find the same thing back in Wellington, and although I enjoy IT work, the call to do something for the planet and my fellow human beings was too strong to resist.’’
She has combined her love of plant-based food and yoga by holding Saturday morning yoga classes at Aroha, followed by a healthy brunch of scrambled lemongrass and turmeric tofu and sprouted bread from Arobake. Cooking classes are also planned.
Tip: For those not familiar with a plant-based diet, Zhang suggests being creative and trying something different.
‘‘There’s plenty of information online, so have fun exploring the nutritional power of plants.’’