Epicure (Indonesia) - - CONTENTS - Ade­line Wong Man­ag­ing Ed­i­tor We love to hear your feed­back. ade­[email protected] in­sta­gram.com/ade­linewongcy

If there’s one trend con­scious food­ies would like to see be­come main­stream, it’s the plant-based diet. For too long, plant-based en­thu­si­asts have been pi­geon­holed as up­tight hip­sters. That’s slowly but surely chang­ing. Whether it’s for health, en­vi­ron­men­tal or eth­i­cal rea­sons, global con­sumer de­mand for al­ter­na­tive pro­teins has been on the up­side and looks set to soar in the com­ing years.

Plant-based foods earned a pos­i­tive re­cep­tion from con­sumers in Sin­ga­pore last year. Din­ers read­ily lapped up the Be­yond Burger from Grand Hy­att Sin­ga­pore. The ho­tel launched the “100 per­cent plant-based, gluten-free, soyfree “bleed­ing” burger patty” to much fan­fare, pur­port­edly sell­ing 1,000 burg­ers a day dur­ing the pro­mo­tion pe­riod. It fol­lowed up with the Sweet & Sour Om­ni­pork, a blend of plant-based pro­tein made from pea, non-gmo soy, shi­itake mush­room and rice. While most Chi­nese restau­rants have a reper­toire of veg­e­tar­ian dishes to cater to their guests, Si Chuan Dou Hua em­braces veg­etable-for­ward din­ing. Their third-year col­lab­o­ra­tion with Taipei’s Yang Ming Spring Green Kitchen have re­sulted in many scrump­tious dishes, such as Baked Wa­ter Bam­boo Shoots with Ja­panese Miso, Mush­room Ball with Spinach Purée, and Stir-fried fresh Peas in Ver­mi­celli Nest. Gree­nies poured over plant-based cook­books like The Ul­ti­mate Ve­gan Bar­be­cue Cook­book and BOSH! with ra­bid pas­sion.

We hope that our Jan­uary is­sue, how­ever, can reach out to a wider au­di­ence - the meat lovers. In­stead of a 180-de­gree change to one's diet, more of­ten than not baby steps can of­ten lead to big leaps. In­tro­duce a #meat­less­mon­day to your fam­ily meals and load up on the fresh­est veg­eta­bles you can find at your neighour­hood su­per­mar­ket. Make your­self a green smoothie (that ac­tu­ally tastes good) once a week. Find a buddy who will sup­port and join on your plant-based jour­ney.

Be­cause taste is of­ten cited as an ob­sta­cle to fol­low­ing a plant-based diet, we have worked with chef-owner An­drew Walsh of CURE to come up with a recipe spread of colour­ful dishes that are burst­ing with flavour.

Yes, they are so good, you wouldn’t mind skip­ping the meat some­times.

An­drew Walsh, the man be­hind the pages of vi­brantly coloured plant-based recipes in this is­sue.

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