Raw vegan lemon tart at Acorn, created in 2015
I'm not a vegan or vegetarian.
Just I eat less meat and milk products, like to eat more vegetables instead of animal products.It is easy for my digestion, however still I love cream and butter and sometimes want to eat heavy protein.
Why do I start thinking to cook vegetarian or vegan food - I have some reasons.
When I went some parties, vegetarians or vegans often didn't have the best options.One of a party was a BBQ, my vegan friend was eating vegan sausages and I tried it , - it was no taste.
I felt bad that they have not so many good choices and started wanting to make better food for them.
Other reasons. I have been working several good restaurants, and mostly I was working at Garde manger(cold and dessert) stations.Through the work, I learned many good ideas of salad and vegetable dishes, as well as desserts.
When I was working at Acorn, they were like a collaboration kitchen under the chef's supervisions.Time to time, cooks suggest ideas to the chef and discuss for making the ideas as solidly nice as the menus.
I would say it was hard challenge for me without animal products to make good food and desserts, on the other hand, I enjoyed those difficult challenges.
I was making special desserts for them almost every week with the ingredients what they had in the moments was fun brain storming.
Making vegan food is always good challenge to me, not only cooking, a little bit of science makes the food more interesting.
By the way, thank you for everyone ordering the tickets for Far East - contemporary vegan pop up dinner vol.2. It is sold out..If anyone was thinking to come and missed this time, see you at the next one!
As I wrote about it the last post, vegan contemporary dinner pop up "Far East" is back again.
The last one was at Cacao Vancouver, with identically wonderful tea from Tsuen tea - 27th generation of the tea company explained about their tea and the history, unique ideas of using tea.
This time is pretty casual, secret dinner, it will be outside. The location is near Canada line City hall broadway station. Enjoy nice vegan food and natural wines with summer evening air. This event is reservation only. More details and tickets are here.
The food theme is "minimal" more than the last one.Focussing on the layers of the taste and bring up the flavor of each ingredients.
My menu ideas are from Shojin (Japanese monk food ), but it's not too traditional, in modern western way.
The drink menu is aperitif and two kinds of wines, of course there are cool flavoured beverages for sober folks as well.
The natural wines are consulted by Sean from "Juice bar" Wednesday nights at the Birds and the beets in Gastown Vancouver.
The Juice bar at Birds and beets : Image: Sprudge
Contemporary vegan dinner pop up "Far East" vol 2.
By people's request..Far East is back again! This time is secret dinner style, seats are very limited.
It will be outside, at a secret back yard, "casual garden gathering" style.
Guests will share the same tables.
Reservation only, tickets and more details are from here.
You can see the photos of the last event.Far East
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub