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.