Plant Power — More Than Just Avocados and Kale

Plant-based foods, tapped as the “hottest trend of 2018,” are much more than a mere fad.

The global shift to veganism – whether fully embraced or simply attempting a few “Meatless Mondays” or swapping out dairy for nut cheese or milk – has caught on because it’s not only good for your health; it’s good for the planet too.

Unlike just five years ago, where products were limited and hard find – and often not great in flavour and texture – it’s now possible to enjoy fab food without animal products or byproducts. Whether it’s dining out or shopping for groceries, it’s easy to find delicious fare that satisfies.

Take Beyond Meat’s The Beyond Burger, available exclusively here at Summerhill Market. The one hundred per cent plant-based product backed by Leonardo DiCaprio, Bill Gates, and Twitter co-founders Biz Stone and Evan Williams, contains 20g of plant protein (from pea protein isolate) that tastes just like beef, without any soy, gluten or GMOs. Packaged in sets of two, I d-e-v-o-u-r-e-d both in one sitting. No toppings, no bun – just the patties. It’s the best veggie burger I’ve ever had. It tastes just like beef.

Non-dairy milk and cheese sales are on the rise across North America. The variety available is staggering. Nuts For Cheese Cashew-Based vegan cheeses, handcrafted in Southern Ontario will have you digging into simply cheese and crackers for dinner tonight. And just wait until you see the lineup of nut “mylks” in-store – you’ll never reach for cow milk again.

But perhaps it’s Summerhill’s new lineup of plant-based prepared foods that’s most exciting. Working with celebrity vegan chef Doug McNish, the SHM chefs have been working hard to create healthy, delicious dishes that will excite the whole family. Drool.

Stay tuned for more details to come. In the meantime, be sure to check out the store on the regular: along with a host of new gluten-free, low-carb, paleo, keto and grain-free items, phenomenal plant-based products are arriving daily.

See you in the aisles!


Stephanie Dickison

Stephanie Dickison

A journalist with over 20 years experience, specializing in restaurants, chefs, food and drink. In addition to daily articles and features, profiling top chefs and interviewing celebs, as editor and feature writer for Toronto Restaurants, her Open/Closed column is a must-read every Thursday morning for the newest openings, and latest news + events. 

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