LCBO Food & Drink Early Summer 2018

TREND SPOTT ING

THE RIGHT MYLK FOR THE JOB

Whether you pour it over your cereal or use it to bake, non-dairy “milks” are not created equal. Here’s a handy guide to finding the right mylk for your needs. Cashew (c, s, ce, co, b, d)

Soy (c, s, ce, co, b, d) Almond (c, s, ce, b, d) Coconut (c, s, ce, co, b, d)

Hemp (co, b) Rice (c, ce, d)

c – coffee; s – smoothies; ce – cereal; co – cooking; b – baking; d – desserts

➤ Infuse vegetable stock with dried porcini as a beef broth substitute in soups and stews. ➤ Soak and finely chop dried shiitake mushrooms to replace ground meat in pasta sauce or sloppy joes. ➤ Roast or grill whole portobello caps then slice and use like steak in tacos, sandwiches and burritos. MIGHTY MUSHROOMS The chewy texture and deep flavour of mush- rooms make them a great stand-in for meat. Here are some ideas for vegan fun with fungi.

Don’t Butter Me Up Here are three ways to make life better without butter. 1 Butter Substitutes — Margarine is often used to replace butter; make sure it’s non-dairy, as many brands contain milk ingredients. There are also vegan butter replacements on the market—Earth Balance is a popular brand. 2 Coconut oil — Like butter, virgin coconut oil is solid at room temperature and can be used as a one-to-one substitute for butter in baking. It’s also terrific for frying pancakes or French toast, and it’s an excellent moisturizer to boot! 3 Avocado — A perfectly ripe avocado smeared onto crusty baguette masterfully mimics butter’s rich, silky appeal as a spread. A sprinkle of coarse sea salt will up the ante with its salty pop.

24  FOOD & DRI NK EARLY SUMMER 2018