With the amount of vegetarian choices, you can eat the entire rainbow. Mother earth will thank you.
We know why we should eat our vegetables. From getting more vitamins, fibre, boosting your immunity system and maintaining a balanced diet, consuming more vegetables is a fantastic way towards a healthier life.
Be prepared to add one more benefit to the list, and it’s a huge one. In a published study, cutting meat and dairy products from your diet could reduce your carbon footprint from food by up to 73%.
If a change in our diets could be better for the planet, why not make the switch?
That said, it’s 2019 and suggesting that we challenge yourself with this switch would be a complete misnomer. With multiple delicious options available, getting more greens isn’t too difficult.
Whether you are just embarking on your own #MeatlessMondays initiative, or going full on vegetarianism/veganism, INSIDE has rounded up three spectacular options for your consideration. Whether you’re craving for curries, modern australian cuisine, middle eastern spices or comforting Asian staples, we’ve got the globe (and you) covered.
Opened in November 2018, this newcomer to Singapore’s dining scene is not to be overlooked. The restaurant, as the name suggests, is focused on plant-based cuisines. Vegans and vegetarians will find themselves at home here. Like taking a bite out of a well-manicured and delicious garden, the dishes at The Botanic are fresh, fragrant and colourful - a complete feast for your senses.
The Botanic is helmed by Group Executive Chef Shannon Binnie. With over 25 years of culinary experience working in Australia, Japan and finally Singapore, diners are in good hands.
Inspired by their travels and experiences, the dishes take diners on a journey through Asia, Middle East and Australia. INSIDE speaks to The Botanic's executive chef, Mr Shannon Binnie (who's also vegan) to learn more about what The Botanic has to offer.
Shannon shares, "We are focused on plant-based food and 50% of the menu is plant-based. We do our best to source our ingredients locally and make sure that they are organic where available. We want to offer foods that are as healthy as possible without compromising on flavours. "
Favourites at The Botanic include the Grilled Halloumi and the Gnocchi.
Shannon shares that the Gnocchi is very popular, especially with Singaporeans. "It almost like the local carrot cake dish." Served with asparagus and peas, the dish also features preserved lemon ricotta that is made in-house and finished with some fennel pollen.
The Grilled Halloumi features local organic tomatoes and fresh watermelon, providing the perfect counterbalance to the creamy cheese slices. For that special Middle Eastern twist, sumac and pomegranate molasses is added. A mouth watering dish through and through.
For desserts, be sure to check out the Chendol Palova. Antipodean meets Asian, salted palm sugar is drizzled over a dazzling mix of tropical fruits. Dig into fresh grated coconuts, jackfruit granita and mangoes. The innovation doesn't end there. Revealing some culinary wizardry, Shannon shares, "Chickpea water has the same molecular structure as eggwhites, so by swopping out eggwhites with it, the dish is also suitable for vegans too!"
Finally, if you're keen to end your meal with some tipple, be sure to check out their extensive range of fruit-based cocktails. The restaurant also serves organic, sustainable and biodynamic wines in their wine list. Talk about bringing a whole new dimension to drinking responsibly.
Not sure where to start? Look for Raj Perumal, their friendly in-house sommelier and he'll make sure everything is in order.
When we had to ask Chef Shannon, on how to convince someone to eat more vegetables. He cheerful replied "come here first and try the food!"
Greendot encourages its diners two things: ‘Eat Green, Feel Good!’ Focused on Asian-fusion food, Greendot was founded to make going meat-free convenient, accessible and affordable to the masses.
As one of the largest vegetarian restaurant chains in Singapore, and with meals priced at around S$10, they have surely met their objective. Casual dining for the entire family, there’s even special rates for students and senior citizens.
Greendot also works with a team of nutritionists to develop and improve its menu so you can be sure that you’ll be meeting your nutritional needs.
We recommend their signature Lion Mane Mushroom Rendang. The hearty and spicy dish is outstanding. Seasoned to perfection, the fibrous lion mane mushroom absorbs all the flavours in the rendang, while still providing enough crunch in each bite.
The Greendot and Smoothie House can be found at several malls island-wide at Bedok Mall, Bugis Junction, The Star Vista, Westgate.
Zaffron Kitchen needs no introduction. Serving authentic North Indian dishes, the award-winning restaurant has been spicing up our lives (and palates) for years. Zaffron Kitchen can be found on the ground floor of Westgate - just look out for it'sbright welcoming orange logo.
Zaffron Kitchen is one of the brands under First Gourmet Pte Ltd and we speak to the man at the top. Mr Joseph Lee, the CEO of First Gourmet Pte Ltd shares with INSIDE more about the restaurant’s approach towards their vegetarian dishes.
Joseph: “Vegetarian food is a very healthy cuisine and can form an important part of a non-vegetarian's diet too. Indian vegetarian food is not only very flavourful, it is nutritious and packed with anti-oxidants. We take particular care to meet the needs of Zaffron Kitchen's vegetarian customers.”
Serving up cuisines from both North and South India, you’ll be spoiled for choice. From flavourful curries and pillowly soft bread straight from the tandoor, you’ll walk out of Zaffron Kitchen feeling satisfied and sated. But don’t just take our word for it.
Joseph: “I have 2 personal favourites which are also in the top 3 selling vegetarian dishes at Zaffron Kitchen. When I'm eating alone at Zaffron, I will order a Plain Naan to be accompanied by either Palak Paneer or Dahl Makhani - both vegetarian. My mouth is watering now at the thought ..haha.
INSIDE: YAS. We're definitely getting hungry too.
Joseph: “Palak Paneer is a protein dish comprising cottage cheese cooked in a creamy spinach gravy. I like it because it is one of the most subtle of curries with different flavours surfacing gently in my mouth as I eat it. Dahl Makhani is my other favourite.
This rich and thick black lentil and bean curry is a popular Punjabi dish slow cooked with aromatic spices, butter and cream. Great with naans, rotis and rice. The last of the top 3 vegetarian dishes is Paneer butter masala. Paneer (which is cottage cheese) is cooked in a delicious cream and tomato-based gravy. The melange of aromas and flavours from this dish is quite amazing!”
Zaffron Kitchen is a great spot the entire family. Round up everyone and have a feast. What are you waiting for!