Chatelaine_April_May_2019

96 CHATELAINE • APRIL/MAY 2019

food KITCHEN NOTES

SEAWEEDS, AQUAFABA AND PIZZA, ISTOCK PHOTO.

79%

of plastic products have ended

up in landfi lls or waterways.

A zero-waste platform from

a coalition of companies

(including Nestlé and PepsiCo)

is launching a pilot project:

home delivery of products

in reusable containers. Once

you’re done, the containers

are picked up, sterilized and

refi lled. loopstore.com.

Latest catch

WIZE MONKEY

Made from the trimmings

of pruned coff ee plants,

this alternative tea has

been shown to off er anti-

infl ammatory properties.

The rich Sunset Chai

blend is full of classic

spices. $15/100 g tin,

wizemonkey.com.

FEEDBACK

The Toronto-based

app borrows a tactic

from airlines, off ering

time-specifi c deals from

more than 300 local

restaurants. During

non-peak hours, hungry

diners can get takeout

for up to 80 percent

off the usual price.

feedbackapp.ca.

Second

helpings

The bulk of food

waste—86 percent—

happens at the

industry level. These

companies have found

tasty solutions

Packed with umami-enhancing glutamates, seaweed amps

up the fl avour of everything it accompanies. It’s also fast-growing

and highly sustainable, which is why it’s popping up as vegan caviar,

seasonings, edible packaging and meat alternatives (such as

kelp jerky). Canadian spirit makers like The Newfoundland

Distillery Company and B.C.’s Sheringham Distillery are turning

to seaweed to give their liquors a coastal note.

Carrageenan:

A seaweed-derived food additive used to thicken, emulsify a

nd preserve foods and drinks.

For its distinctive

gin, Distillerie

du St. Laurent

hand-harvests

seaweed from the

Lower St. Lawrence

region. $50,

distilleriedustlaurent.com.

BIG WHEEL BURGER

This Victoria burger joint

follows a carbon-neutral

business model: It uses

low-watt lights and high-

effi ciency appliances,

and turns food scraps,

containers and cutlery into

compost that’s distributed

to community gardens.

bigwheelburger.com.

Whip it good

Aquafaba, Latin for bean water, is famous among

vegans for its fl uff y magic goodness. Technically, it’s the

viscous liquid that comes in a can of beans or legumes

like chickpeas (or from cooking them), and it can be

used as an egg white substitute in vegan cuisine. Its

main claim to fame is that it whips into a frothy foam

that’s perfect for meringues, mousse, airy waff les and

this velvety vegan mayonnaise.

To make: Whirl 3 tbsp aquafaba (from a can of

chickpeas) with 1 tbsp lemon juice, 1 1∕3 tsp Dijon mustard

and a pinch of salt in a blender. With the blender running,

gradually pour in 2∕4 cup canola oil through the lid opening.

Blend until thick, about 1 min. Transfer mayo to a sealed

container and refrigerate for up to 1 week. Makes 3∕4 cup.

LOOP MISSION

This Montreal-based

company repurposes

food-industry castoff s,

making cold-pressed

juice out of surplus

produce and sour beer

from day-old bread. Next

up: a bubbly fermented

drink. loopmission.com.