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Planting a Vegetarian Desire

by New Jo-Lyn 1 Apr 2012

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The time will come when men such as I will look upon the murder of animals as they now look on the murder of menwords by Leonardo da Vinci that have evidently come to pass, especially collectively around the world in the 20th century. The mentioned time is signaled by the entry of the New Age movement which has swept various communities worldwide, up by storm. This New Age ideology, so prevalent among the contemporary, supports the practice of vegetarianism. However, vegetarianism is by no means a custom only common today, it is simply that it is now more vogue. History shows that the earliest records of vegetarianism came from ancient India and ancient Greece, approximately around the 6th century. Colin Spencer writes in his book, The Heretics Feast: A History of Vegetarianism that the diet was connected with ahimsa, the idea of nonviolence towards animals and was promoted by religious groups and philosophers. Vegetarianism is adopted for many reasons and its definition is not standard across different cultures and countries. Ethical vegetarianism is especially popular throughout a lot of cultures because of the burgeoning of industrial farming and environmental consciousness, disputing the ethics of killing for food. From Asian to Western cuisines, you wont be in want of choices of mouthwatering vegetarian or vegan fare. Here are some of the restaurants which serve wholly greens or have some delicious vegetarian options. Asian Vegetarian New Age vegetarian restaurant, Kechara Oasis, pursues the mantra of serving food that befits a healthy lifestyle and eating with compassion. Dishes on the menu are inspired by Chinese, Tibetan Nepali, Vietnamese and Western cuisines, through which the restaurant strives to demonstrate its tagline, make a healthier choice and be friends of the planet Earth. Jeffrey Gan of Kechara Oasis shares his insight as to how the vegetarian dishes from each country are distinct in terms of taste, ingredients and presentation.

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Vietnamese dishes are slightly on the sweet side; Tibetan dishes are heavier in taste, for example, cheese and milk is used a lot because in Tibet, the weather is cold; Nepali dishes are similar to Indian which have spices and curry. The Chinese dishes are a variety of different Chinese cooking styles; we have Malaysian Chinese, traditional Chinese dishes and so on. Divulging his personal recommendations from each category, Jeffrey named the Tibetan Momo as one of the winners. It can be steamed or pan fried; it has a touch of Himalayan herbs and cheese wrapped in dough skin similar to Gyoza. From Kecharas Nepalese selection, Jeffrey commends the Shabalay. Herbs and potatoes are the ingredients and it is like a pancake version of paratha. It is served with a very special sauce as a dip. I personally choose this because it is my favourite snack and its really tasty. You will even find consolatory substitutes for the real deal in the form of ersatz meat, prepared in some of the dishes at Kechara. Often made from rice, mushrooms, legumes or soy, these meat analogues are fashioned to look, taste and have similar textures to meat. Jeffrey explains that the Vietnamese eel is made from mushrooms, while served with the restaurants take on a special Vietnamese sauce. The eel is battered and deep fried. It does look like the real one and its sauce has a distinct sweet sour flavour with a tinge of spiciness, Jeffrey describes. Baked Indonesian fish in banana leaf is a Kechara invention made from various organic ingredients, of which Jeffrey keeps secret. But he does explain that the ingredients we choose (to make the fish) are very healthy compared to some mock fish in the market. Our products are preservative and MSG free. A Kechara Oasis special, called the Six Paramitas, consists of six braised treasures on a platter. Literally translated as perfection, the dish takes its name from six virtues of Buddhism. I like this dish because it is very healthy as it consists of six types of high quality ingredients that give it a nice aroma and taste, says Jeffrey. And now for the restaurants bestseller: the butter mushroom dish. This Chinese fusion item is made from deep fried oyster mushrooms tossed in butter sauceeveryone loves it, he elates. French Vegetarian The vegetable quiche is a popular vegetarian meal in la belle France. You can put in it, a mix of different vegetables like eggplant, tomatoes, carrots, zucchini, spinach and more; the vegetables you like. Then you add some cheese parmesan, emmental, blue cheese or camembert. Then, prepare the dough and quiche base. And you serve it with a side of green salad. Follow this counsel and you will have a simple yet scrumptious, ovo-lacto-vegetarian dish, promises Chef Nathalie Arbefeuille. Proprietor of the product of her industrious efforts, the restaurants cuisine Gourmet by Nathalie and Nathalies Gourmet Studio, Chef Nathalies personal recommendation from her own menu is the quinoa risotto. The quinoa is a great cereal with great nutritional values. Ive combined it with carrots which are full of Vitamin c. its a very balanced, healthy and tasty dish. This dish, prepared with spring vegetables, parmesan cheese, carrots and cumin emulsion are available at Nathalies Gourmet Studio, part restaurant and part studio for classes, along with the revised tomato mozzarella. Over at cuisine Gourmet by Nathalie, the chefs fine dining restaurant, la carte vegetarian dishes include broad beans and zucchini raviolis and the six vegetable vol-au-vent with fennel emulsion. For lunch, Chef Nathalie has a Vegetarian Bento, containing vegetable terrine, goat cheese and mint oil, tomato and sweet pepper coulis, herbs salad mint oil dressing and zucchini soup. Another lunch option is the open vegetable ravioli with carrot and cumin emulsion. According to Chef Nathalie, vegetarian food in modern French cuisine seeks to wed taste to health. We cook with butter, olive oil, fresh herbs, to bring taste to the dishes and we never compromise on the quality. Were lucky in France to have a lot of small producers and you can find beautiful vegetables pretty much everywhere. Its quite common that people have a little garden and grow their own vegetables. Indian Vegetarian

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The Indian civilisation has practised a vegetarian diet for thousands of years, according to Mohan Narayanan from Annalakshmi. Annalakshmi, a pay what your heart feels buffet restaurant is a non-profit organisation which was first established in Malaysia in 1984 and has now grown into an international chain with links in Australia, Singapore and India. Vegetarian food is more healthy, ethical, environmentally friendly and conducive for well-being of the human body, mind and spirit. it has been advocated by most religions and has been practised by many well-known and famous individuals from time, immemorial, says Mohan, who manages the restaurant. many people in the group are vegetarians for the various reasons as Mohan has stated earlier. We note that many people either observe this diet partially or completely and often look for good vegetarian food. And we have the talent to serve wholesome vegetarian cuisine. it is our service to them. The Indians, having kept up a vegetarian way of life since ancient times, have developed many delectable recipes with distinguishing factors from vegetarian fare of other ethnicities. A major trait is the play of spice combinations with herbal variations; curries. We serve a variety of dishes including rice, breads, pancakes (thosai), pulses, lentils and vegetable varieties from all regions of India. We also serve Malaysian vegetarian cuisine. All vegetables are equally popular as each vegetable is cooked with a unique spice combination to bring out its best. The thosai varieties are the most popular for dinner. For lunch we have a full buffet spread, says Mohan. Italian Vegetarian Chef Andrea Zanella of il lido Italian Dining + Lounge Bar wants to ensure that vegetarian guests are equally satisfied with the authentic regional Italian fare as with other guests. il lido KL has a total of about eight types of vegetarian starters and pasta mains on our menu. This includes the very classic Asparagialla Milanese (green asparagus with organic egg and porcini mushroom pesto) from the region of Lombardy, to a porcini mushroom cream with truffle and one of my signature homemade pastas, the ewes milk ravioli with truffle and honey sauce, explains Chef Andrea. Asked to nominate one dish which he would specially recommend to vegetarian customers, Chef Andrea picks the Maccheroni alla Siciliana. The dish hits all the right buttons with the Malaysian taste buds in terms of flavour and texture. It is a hearty dish combining Maccheroni pasta with tomatoes, eggplants and ricotta cheese, from the region of Sicily, says the chef. In Italy itself, it is not easy to pinpoint one single popular vegetarian dish as it depends on the season and region. For instance, pecorino cheese and pear is a common salad enjoyed in the summertime, Chef Andrea muses, while the Eggplant Parmigiana is very popular in Southern Italy. Vegetarians who are planning to make a trip to Italia will be thrilled to know that Italian fare is veggie-friendly; every region has their own renditions of vegetarian food, be it as a starter, side dish, or with pasta, polenta and pizza. Lacto and ovo-lacto vegetarians can rejoice as cheeses such as mozzarella, parmigiano and ricotta have a significant presence in Italian cooking as compared to foods of other cultures. Cooking at Home If your goal is to go vegan for health, then cooking at home with organic ingredients is an extra check on your list because you can monitor the amount of oil and salt that goes into your meals. Pick up an array of wholesome ingredients at Country Farm Organics; they sell everything that is 100 percent natural and organic, from fresh vegetables, fruits, processed food, healthcare supplements, skincare, as well as household products. Country Farms bestseller is the CF Organic Instant Baby Oats, grown under natural sunlight during summer in Finland. Country Farm proposes their Hearty Meal Package which consists of the oats, soy milk powder and raw cane sugar. You can even add their dry walnuts, pumpkin seeds dried berries and such. Start out your beautiful days with this absolutely vegan breakfastit helps to lower your cholesterol level for healthy heart and digestive system and will put

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a glow on your skin. Vegan Vs Vegetarian VEGETARIAN A blanket term used to describe a person who does not eat meat, poultry, fish or seafood. It generally implies someone who has fewer restrictions than a vegan. VEGAN The strictest sub-category of vegetarians; not only do they renounce meat, they do not consume any animal products or by-products whatsoeverwhich means no milk, eggs, or even honey and yeast. SEMI-VEGETARIAN Semi-vegetarians do consume chicken, fish, dairy products and eggs, but go no further than that. OVO-LACTO-VEGETARIAN This would be the largest group of vegetarians. They dont consume meat, poultry, fish and seafood, but do eat eggs and milk. OVO-VEGETARIAN These are vegetarians who consume eggs but not dairy products. LACTO-VEGETARIAN These are vegetarians who consume dairy products but not eggs. Note: Take some time to decide which dietary group you want to follow when becoming a vegetarian. It would be good to consult your doctor, pertaining to individual health and which group would suit your dietary and ethical reasons for choosing this lifestyle. WHERE TO EAT Annalakshmi 116 Jalan Berhala, Brickfields, KL Tel: 032272 3799 Country Farm Organics Various outlets including G1A, Ground Floor, Bangsar Village 1, 1 Jalan Telawi Satu, Bangsar Baru, KL Tel: 032284 2094 www.countryfarmorganics.com Cuisine Gourmet by Nathalie Menara Taipan, Jalan Punchak, Off Jalan P Ramlee, KL Tel: 032072 4452 www.cuisinegourmetbynathalie.com il Lido Italian Dining + Lounge Bar 183 Jalan Mayang, Off Jalan Yap Kwan Seng, KL Tel: 032161 2291 www.il-lido.com.my Kechara Oasis Unit 19-LG1, Level B1 Block D Jaya One, 72A Jalan University, PJ Tel: 037968 1818 2-08 Viva Home 85 Jalan Loke Yew, KL Tel: 039284 1818 www.kecharaoasis.com Nathalies Gourmet Studio Unit A 4-1-5, Dutamas Solaris, Jalan Dutamas 1, KL Tel: 036207 9572 www.nathaliegourmetstudio.com

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