David Krantz - Restauranteur

As a vegetarian, I believe in having a balanced diet with plenty of fruit and veg, but let's face it, some days I'm going to want chips.

Sweet potatoes: Roasted, they make great wedges and a fantastic soup. Sometimes I use them to make a mock chicken soup.

Lockshen pudding: I've loved this ever since I was a child, particularly my grandma's recipe, which had loads of sultanas.

Cheeseburger: The veggie burger we serve has a lovely meaty taste. Kosher customers particularly enjoy it.

Poached egg on toast: Has to be done in an egg poacher on brown or spelt toast. It's the perfect snack for breakfast lunch or dinner.

Satay: You can make the most amazing satay from mock chicken. I love it.

Dietician Joan Wides writes:

With its focus on avoiding flesh and eating more plant foods, such as fruit and vegetables, grains and pulses, the vegetarian diet is a healthy one, typically providing more carbohydrate, fibre, vitamins, minerals and phytochemicals. But do not simply replace meat with an increased intake of dairy products and eggs since these could provide too much saturated fat. Choose lower-fat dairy products and plant sources of protein such as Quorn and soya products, including tofu and textured vegetable protein (TVP), and eat eggs occasionally.

Eggs will provide David with some iron, but he should include and pulses and nuts regularly since they provide the richest sources of non-animal iron. Healthy sources of vegetable protein used to make mock chicken and burgers include TVP, soya, tofu and Quorn. These are low fat and soya helps to lower blood cholesterol.

 

David Krantz is the owner of vegetarian restaurant Eat and Two Veg with branches in Marylebone and Muswell Hill
Last updated: 4:32pm, September 23 2009