Vegan Practically

If you’re like me you love discovering delicious new foods. There’s nothing like stumbling upon something new when you least expect it. That happened to me last weekend when I started wandering around the Market at Western Fairgrounds District in London, Ontario after meeting a friend there for coffee.

I love going to the two-level Fairgrounds Market, where downstairs the vendors range from florists, produce, bakeries, a chocolatier specializing in brigadeiros, and a popcorn specialty store to prepared food counters like Momos. Upstairs is an eclectic mix of local artisans, including my talented friend, Kim, and her shop Oaza. Also upstairs is local vegan rockstar, Great Veggie Bites, whose pizza and vegan deli products are among my favourites.

So what did I discover? Carmela’s! From the link (the only link I could find for her shop) it looks like her origin story goes back to her teff crackers, which I have not tried. But she has recently changed all of her spreads and cheeses to 100% vegan! According to someone in my local vegan info-sharing group who was chatting with her recently, “She said she just couldn’t justify using dairy when she didn’t eat it anymore, and didn’t feel right inflicting harm. One of those full epiphany moments for her.” Go, Carmela!

I took advantage of her 3 for $25 deal and bought shredded mozzarella, feta, and smoky paprika (which is more like a spread). The woman at the counter when I was there (not Carmela) was generous with samples and not at all pushy about purchases. In fact, I first bought only the smoky paprika but then when she asked if I wanted to try the feta before I left, and I did, I ramped it up. Carmela’s feta is the most feta-like feta I’ve had since becoming vegan. It’s got that sharp tang you expect from a good feta. I went home and made a Greek salad as soon as I walked in the door.

I was told the mozzarella was melty. If anyone is familiar with vegan cheese, you are already aware that for some reason melty and tasty is a difficult combo to pull off. I worked from home on Tuesday and made an open face tomato and cheese melt in the air fryer. Guess what? Melty and tasty.

I finally got around to the smoky paprika, which is more like a spread, on Thursday. Here’s what I have to say about it: grab a box of crackers and go. So delicious, with a whipped texture that is like velvet in the mouth.

Cashew cheeses are the usual go-to these days if you want something good. But the ingredients on Carmela’s vegan cheese label are: potato starch, bamboo fiber, coconut oil, nutritional yeast, olive and sunflower oil, carrageenan (from seaweed), and natural flavours. No nuts in sight. I love the nut cheeses but it’s great to discover that there are other possibilities.

My Fun Friday Challenge to you is: go out this weekend and find some new vegan food. If you’re in London, Ontario, go visit Carmela’s or Great Veggie Bites and the Western Fairground District Market. If you’re not in London, do a little internet search to see what’s out there: a vegan restaurant you’ve not tried (56 to choose from in Toronto), a bakery that has a long list of vegan options (hello Donut Monster in Hamilton). If you’re short on time and the supermarket is all you can fit in this weekend, check out the frozen foods (Gardein!) or see what plant-based cheeses they might have (Nuts for Cheese!). If you’re feeling ambitious, make a new vegan recipe, like this chocolate cake or red lentil dahl.

Have fun and please report back!

Bon Appétit!