GUEST EDITOR'S LETTER
Start your day the plant-based way! What gets you up first thing in the morning? Is it a hot cup of coffee? A morning run? A hearty breakfast? For me, if my mornings include a colourful and well-balanced meal, then I feel set to tackle any challenges that I come across during the day. Featured in this issue is one of my favourite recipes that never fails to impress: Vegan Carrot Lox. Imagine a bed of thinly sliced, sweet and smoky carrot, on top of freshly baked sourdough with a spread of cashewalmond cheese…yum! Growing up in a family with relatives that owned a restaurant specializing in brunch services, one of the popular items on the menu was the Smoked Salmon Benedict. This “veganized” version brings back many childhood memories of my family and the time helping out at the restaurant; every time I prepare this dish, a smile appears from the making, to the assembling, to the plating, and of course, the eating! You might wonder how this recipe is different compared to other vegan carrot lox recipes on the web. The difference is in the ingredients. I was born with a weaker digestive system and therefore, rely on probiotics and fermented foods that contain an abundance of active cultures to nourish my gut. Therefore, instead of using tamari (soy sauce), I replace it with Naked Coconuts Soy Sauce Substitute made out of fermented coconut sap. Another reason why I prefer to use this product is because it has a hint of sweetness and contains 75 per cent less sodium than the standard soy sauce. The traditional smoked salmon tends to be heavily salted since it is cured; therefore for those who need to be on a low-sodium diet, this version is for you. Adding to the list is Spread’em Firm Cheeze, made from a cashew-almond blend that has been fermented with live cultures and
whole food ingredients. And let’s not forget about the bread, the base that supports all the ingredients! Remember to support your local bakery and select their freshly baked sourdough.* I hope you get the chance to try out this recipe and enjoy the rest of this issue full of some spring cleaning inspiration. Follow me on Instagram and feel free to direct message me anytime. Happy experimenting everyone! *TIP If you live in Vancouver, visit A Bread Affair inside Granville Island. Their perfectly leavened sourdough made with wild yeast is always light and airy, with the perfect tang.
CONNIE LEUNG is a non-perishable food specialist that loves to bring colour to her dishes. For more recipe inspiration, follow her on CONNIEKYLEUNG. V I S TA M A G A Z I N E . C A
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