Krokodile Pear (1867 West 1st Avenue) is the newest such establishment in Kitsilano. Opened on August 9, it serves cold-pressed, organic juices and smoothies. Of course, what’s most interesting to us about Krokodile Pear is that all of the food and beverages it sells are vegan. Continue reading
In 2009, the original restaurant opened at 1829 Quebec Street in Mount Pleasant. Two years later, OrganicLives expanded with a take-out café inside the Chopra Yoga Center at 451 Granville Street in the downtown core. Continue reading
During a recent visit, I enjoyed a slice of Lua’s Luscious Lime ($7). This lovely lime-flavoured avocado-coconut pie is sweetened with date and coconut nectar. The crust is made from macadamia nuts and pumpkin seeds.
Like everything at Golden Aura, Lua’s Luscious Lime is gluten-free and made from organic ingredients. Most of the Kitsilano eatery’s menu is vegan, with just a couple of items labelled with a B for beegan (meaning they contain bee products and, therefore, are vegetarian). Continue reading
If there’s one area of vegan cuisine in which Vancouver truly excels, it’s raw food. Noted for its high tea and fondue, Indigo Food Café (2589 West 16th Avenue) in Kitsilano definitely deserves some of the credit for this.
Opened in 2011, Indigo Food is owned by chef Lovena Galyide and her daughter Kate Galaida. On July 12 and 13, they are planning to host parties to celebrate their vegan restaurant’s second anniversary. Continue reading
A month ago, I wrote about Sylvia’s Vegan Kitchen, a new web series hosted by Sylvia Oakley. I concluded my post by suggesting that the Vancouver nutritionist and musician do an episode on raw donuts.
Well, Oakley has definitely risen to the challenge. Her latest frenetic episode—guest starring Cartems Donuterie co-owner Rajesh Narine—tackles raw vegan donut holes, made with cashews, almonds, flax seeds, dates, and agave nectar. Three toppings are featured: cacao powder, coconut sugar, and cinnamon; shredded coconut; and almond butter with dried fruit. Continue reading
Last month, I dropped by the newly renovated Eternal Abundance (1025 Commercial Drive) to interview general manager Alexandra Brigham. While I was at the organic, vegan café and grocery store in East Vancouver, I picked up a couple of slices of raw cheesecake to take home for dessert.
Made by North Vancouver’s Tao Organics, the açaí and mesquite cheesecakes were topped with cashew cream and had a texture resembling that of pumpkin pie. The mesquite was more coconutty, while the açaí had a stronger banana flavour. We liked both slices, but enjoyed the mesquite most. Continue reading