|We’re The Vegan Project. Our mantra? We’re The Vegan “Project,” not perfect.
We just love animals and try our best to reduce our consumption of animal products while encouraging others to explore veganism too.When it comes to food, we are unwilling to sacrifice on flavour. We’ve paid our dues in fries and salad. When we eat out, we are determined to get a satisfying meal that is just as good as the rest of the menu. And if there’s no veggie option, we’ll make one! We’ve been living on the “vegan block” in Vancouver for a while now so we’re very excited to be documenting our dining experiences as we review vegan cuisine in beautiful Vancouver, BC.www.TheVeganProject.ca
For us. For them. For the planet.
Restaurant: Cartems Donuterie, 534 West Pender St, Vancouver. (www.cartems.com)
Bridget Burns: Vegan. Food enthusiast. Self-stated preference for savory foods over sweet, but open to the challenge.
Sam Shorkey: Vegan. Fitness freak. Creator of bland, healthy desserts (which she claims are amazing nonetheless). Gearing up for competition training and diet. Viewed this night as one of her “last feasts. ”
Zoe Peled: Vegan. Also shares a self-stated preference for savory foods. Also heading into (another) month of raw eating, and therefore aspiring to eat as many donuts as possible before March 1st.
Collin McDougall: Vegan. The Vegan Project’s token male member, a.k.a. our wrangler, a.k.a. Charlie to our vegan angels.
Kate LeGresley: Non vegan. Digital Marketing Manager at Vitamin Daily. Lover of butter and cream.
Krystle Charlton: Vegan goddess behind Vegucated in Vancouver (www.vegucatedinvancouver.ca.) New mother to Mochi the kitten, hesitant to leave the cat alone for a long period of time, but more than willing to do so for donuts.
Cartems is Vancouver’s local donuterie, featuring locally-sourced ingredients, vegan options, gluten-free options and a variety of flavours you surely won’t get from your typical Tim Hortons’ venture. Recently, Cartems moved into its first bakery/cafe on West Pender. Cartems is renowned as the “go-to” spot for vegan donuts in Vancouver, selling 150-200 donuts per day. On Fridays, they reach peak numbers- averaging 300 donuts a day. “I love making food”, says co-owner Rags Narine, ” and watching people eat it. I want them to feel the joy I feel, when I’m cooking it for them”. Rest be assured, Rags creates joy everyday- such was the case when we experienced the first-ever Vegan Donut Roundtable.
Some of what we ate:
Mini-Donuts with Cinnamon Creme Brulee
These tiny wonders are our very own throwback to the traditional donuts that are offered to the masses at the PNE. A tofu base means the donuts are high-protein. All of the ingredients are organic, local and there are no additives in the mix!
Caprese Pizza Donut
When Rags introduced this donut to the table, the mouths of everyone dropped (actually) and no one spoke for a few moments (truly.) Featuring a vegan “ricotta” marinara sauce, fresh basil, and vegan pesto, all piled on top of a savory donut focaccia.
Chocolate-Saffron Donut with Rosewater Glaze and Raspberry Coulis (also gluten-free)
In a world of heavy, dense, gluten-free baking that resembles …READ THE REST OF THIS ENTRY>>>