|
|
Vegetarian Chef Tips: Sharon Meijland of the Rainbow Café
We speak to Sharon Meijland, chef and owner of the award winning Rainbow Café in Cambridge for her top veggie tips.
As a winner of the Vegetarian Society's annual award for Best Vegetarian Café, the Rainbow Café in Cambridge attracts vegetarians and carnivores alike from all over the UK.
Read the article below
|
ADVERTISEMENT
The Rainbow Café has been serving delicious and innovative vegetarian food from a charming basement opposite King's College for more than 10 years.
Sharon Meijland, chef and owner of the Café, took time off on a busy Saturday morning to chat to us about her award winning restaurant and the vegetarian way of life:
| 1. |
We
understand that you were 'catapulted' into the world of food. Could you
tell us a little more about how that happened?
I was about putting forward choices
running a nightclub when the chef walked out one evening. That night we were
due to host a Spanish themed party for 150 people. Somehow I managed to cope
with the catering, and the bug bit from there. The rest is history.
|
| 2. |
When did you become a vegetarian? What
type of vegetarian are you?
I've been a vegetarian most of my life. As I don't eat dairy, that
pretty much makes me almost vegan.
|
| 3. |
I
understand that you travelled and worked abroad for a number of years. How
did this influence your cooking?
I think and
live food, much to the bemusement of my other family members! My travels
are all about capturing ideas from across the world and adapting them as
vegetarian dishes. My restaurant has been called a 'global mini-village'
and that is indeed what it is. Inspiration has been drawn from places such
as South Africa, Indonesia and Minnesota in the USA!
|
| 4. |
What did you do to
establish your restaurant as such an institution and make the idea of
vegetarian food appeal to so many non-vegetarians? How do you make
vegetarian food exciting?
My travelling experience helped to broaden the
variety of choices I create. I don't feel I can tell people what to do with
their eating - for me it's about putting forward choices. My dishes are all
made fresh on the premises and ingredients are sourced locally. No
additives, colourings or flavourings are used and there are always
gluten-free and vegan options available. Vegetarians are thrilled because
they can eat everything on the menu. When faced with an array of
delicious vegetarian choices, many non-vegetarians are also delighted to
partake. In fact, more than half my customers are non-vegetarian.
|
| 5. |
I understand that you are
also very interested in holistic medicine and diet. How would you view a
vegetarian diet in terms of helping to maintain health?
Just because you're a vegetarian doesn't mean
you're healthy. You have to work at it, like anything else. You have to be
conscious of creating balance.
|
| 6. |
On the
Weight Watchers website we have a community board especially for our
vegetarians. There are a lot of vegetarians who are concerned about their
weight - it is definitely possible to become overweight as a vegetarian!
What advice would you give them?
Like anything else, be conscious of creating balance. You can stuff
yourself with chips and chocolate all day and still be vegetarian!
Simply being vegetarian does not guarantee you will lose weight.
|
| 7. |
Many people
have heard about the health benefits of becoming vegetarian but are
concerned that they don't know enough to make it work. What advice would
you give to be sure to create balance in the diet?
Our Three Bean Chilli is a perfect example of a healthy low-fat balanced
vegetarian meal. It features red chilli with red kidney beans, borlotti and
canelli beans in a rich spicy sauce served with brown rice. The beans
provide protein, the brown rice is a good source of complex carbohydrates
and leaves you feeling satisfied. Making sure you include protein from good
vegetable sources is obviously important. For vegans, B complex vitamins are
now available in excellent supplements.
|
| 8. |
It's often
very difficult to find a restaurant where the veggie option is not tacked on
as an afterthought. Which would you suggest are the best places to visit
for vegetarian?
There are always options available if you look for them. North Africa is
excellent, as is anywhere along the Mediterranean. Cyprus is good too. You
tend to have to go off the tourist routes to find the best choices.
|
| 9. |
Do you have
any general cooking tips for budding vegetarian chefs? What are some of the
mistakes they should look out for?
Don't
overload the cheese! Try to keep an open mind and not just substitute, as
there are so many interesting vegan choices to be made with pulses and
legumes. Always try to use fresh ingredients with living energy. Don't
forget about adding quality protein in nuts and seeds (that does not mean
eating a large packet of dry-roasted peanuts!)
|
| 10. |
What are
the hot ingredients in vegetarian cooking right now? Where can these be
found? What sort of dishes would you use them in?
My
personal 'hot' ingredient of the moment is fresh coconut, it is always
available in supermarkets as the crop is continuous, although difficult to
prepare as you have to crack the coconut and pare off the brown skin. The
delightful chunks of coconut 'meat' that result can be used in curries,
stir-fries, and grated for cakes to add a fresh source of nutrition. I've
just been working on a banana and coconut curry that has a lovely 'bite'.
|
| 11. |
What would you say is your
signature dish?
That would have to be the Indonesian style
Gado-Gado. It is a combination of seasonal and exotic vegetable julienne
with brown rice and Tamari soy, served with a side of peanut sauce (tried by
the interviewer and confirmed wholeheartedly as delicious!).
|
| 12. |
What has been the best
moment in your career?
Winning the Vegetarian Society award! We had
been short-listed four times previously. The first time I went to the
awards ceremony I spent a fortune on a fabulous dress and was on the edge of
my seat throughout the event. Needless to say, I was absolutely devastated
not to win. In the years that followed I was much more nonchalant. In 2005 the event was held at the Cutty Sark in London and I had my sons with me. When they named my restaurant the winner there were tears - we knew this was the big one! Things have simply sky-rocketed since then.
|
Vegetarians and non-vegetarians alike will be dying to try one of
Sharon's special dishes from her global mini-village! Here are some simple
recipes for you to make at home:
Nasi Goreng
Broccoli and Broad Bean Tagine
| Next Step |
|---|
- Colourful and great for your health, butternut squash is a delicious, versatile vegetable. Learn some easy, new ways to prepare it here.
- Subscriber Highlight: Search for delicious vegetarian recipes in our online Recipe Search tool.
- Ready to start losing weight?
|
|
|