Vegan cuisine is the order of the day here. Mayonnaise and cheesecakes are made with tofu and if you order a latte here, it will be made with soy or rice milk. Tempeh, a high-protein food made from fermented soy beans, forms the basis for burgers made to order and the budget friendly buffet lists ingredients used in each dish.
Try black bean, spinach and basil or curried carrot soups with corn bread, pasta salad, German potato with loads of dill and green onion, brightly coloured cous-cous flecked with red pepper and almonds, colourful coleslaw, baked samosas filled with lightly spiced potatoes and peas, falafel patties and animal-free versions of shepherd’s pie, spaghetti Bolognese, spanakopita to mushroom wheat balls and a daily rice dish. Lentils and fresh seasonal vegetables round things out. Lunch costs about $10, exclusive of beverages — not a lot when you remember that much of what you are eating here is organic.
Pam Grant - Times Colonist
Thursday, January 3, 2008