It wasn’t long ago that Vancouverites had very little to choose from for meatless Monday’s let alone all the other days of the week should they choose to not to dine on animal products. Fortunately for vegetarians and for those of us who just love our vegetables and don’t necessarily need meat at every meal, there are now a number of brilliant options around the city. During dine out I highly suggest booking into The Parker as they are doing a spectacular job crafting veggies and grains into dishes that satisfy.
Chef Curtis Luk mans the stoves and as there is no back kitchen you can watch the plates assembled before your eyes. Steve Da Cruz is as charming as his name would suggest at the front of house.
Gluten free options and a $28 price point should please most I would think. This restaurant is a must and if you haven’t been there yet there may be something wrong with you (or you are perhaps understandably busy, but do make time).
APPETIZER
Chaat – Gluten Free & Vegan Roasted Yam, Red Potato, Black Chickpea, Chili Strings, Pomegranate Molasses & Mint ChutneyBC VQA Wine Pairing:Joie ’12 MuscatorCauliflower – Gluten Free & Vegan Roasted Parsnips, Mizuna, Pea Shoots, Vadouvan Granola, Confit Garlic-Cashew CremeBC VQA Wine Pairing:Liquidity ’12 White Blendor
House-made Tofu Quenelles – Gluten Free & Can be made Vegan Braised Beans, Pea Shoots, Cantonese Black Bean Sauce
ENTREE
Panisse – Gluten Free & Can be made Vegan Winter Sofrito, Roasted Roots, Pistachio, Raisins, Spinach EmulsionorPastina – Can be made Vegan Seared Broccolini, Beluga Lentils, Chive, Chervil, Pinenut-Arugula Pesto, Grana PodanoBC VQA Wine Pairing:Noble Ridge ’10 Pinot Noiror
Cannelloni – Gluten Free & Vegan Butternut Squash, Duxelles, Barley Risotto, Celery Root Purée
DESSERT
Tapioca Rice Pudding – Gluten Free & Vegan Candied Quince, Coriander Pineapple, Lychee SorbetorAlmond Panna Cotta – Gluten Free & Can be made Vegan Juniper & Vanilla Poached Pears, Crushed Almonds, Toasted Milk Mascarpone or Pear Sorbet
