Vegetarian meals no fad but on upswing
ALEXANDRA – World Vegetarian Day cements growing 'green' lifestyle choice
Imagine ditching your chisa nyama, skop and road runners for a multi-coloured, appetising and nutritious meal of greens.
This is now a reality for a growing number of health conscious ‘freaks’ who have seen the light. It may soon be a likely path for you and your friends if you heed the advice given in a statement issued on World Vegetarian Day which was commemorated on 1 October.
In the statement, founder and executive chef at Mozambik restaurant chain, Brett Michielin said, “There is much more to vegetarian food than a tossed salad.” This in reference to the growing menu of vegetarian-friendly dishes. “The surging popularity of vegetarianism over the last decade has been evident in our restaurants and it’s no longer a fringe movement but rather a growing lifestyle choice.”
Michielin added that the increased requests for vegetarian meals were also affirmed by media reports noting the steady increase in this lifestyle switch. “Contrary to belief, the vegetarian- and vegan-friendly dishes are not boring but they fuel creativity in the kitchen.”
This prompted the restaurant chain to launch Jack Fruit espetadas and deep fried and battered Jack Fruit this month. “On top of our current vegetarian selection, we have added these adventurous dishes to our nationwide menu with ‘vegan meat’ for its incredible health benefits. The meal is also reported to aid wrinkle reduction, benefit eyesight, healthy hair, digestion and build muscle among others. It is rich in antioxidants and vitamins A and C and a host of other essential minerals. Most of all, it tastes really, really good.”
Magazine The Economist estimates that 25 per cent of Americans between 25 and 35 years of age identify themselves as vegan or vegetarian. Together with Forbes, the magazines declared 2019 the year of veganism with about 375 million people worldwide following the lifestyle.
Food blog Chef’s Pencil, suggests that South Africa ranks among the top 25 nations in the world to have embraced the movement which Michielin said was beyond being a trend. “It is critical for restaurants to wake up and start being creative in the kitchen. Vegetarian meals do not have to be boring. In fact, our Jack Fruit dishes make a steak and chips meal look rather dull.”
Details: hein@mozambik.co.za
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