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How to be Vegan at the Club

Chef's Corner

Written by Samantha Lund

You’ve chosen a vegan lifestyle, either for health or personal reasons—but what does that really mean? Whether it’s a new change or a lifelong practice, choosing veganism affects many decisions from the food you buy and products you use to the clothing you wear.

Veganism is a lifestyle in which you choose to avoid any animal products. “Vegetarianism has a lot more flexibility,” registered dietitian and nutritionist Ashley Besecker says. “Some vegetarians eat fish [pescatarians] and eggs and cheese, while others don’t eat fish but will have dairy.”

In simply going to the Club for dinner or a spa treatment, veganism limits your menu. However, it shouldn’t keep you from having a relaxing spa treatment or delicious dinner.

Get a treatment

Veque [pronounced vey-quay], the Spa’s newest nail polish, is a completely vegan option for manicures and pedicures. Veque was founded in Seattle by a family that grew tired of seeing toxic chemicals used every day in salons. The Veque team set a mission to find cleaner products to accommodate women. Ask for Veque in the Spa and give the vegan gel-like formula that’s 9-free, cruelty-free and handmade a try.

For a massage, facial or at-home treatment, Eminence skin care is mostly vegan and organic. If you like this treatment, the Spa also sells Eminence products to take home and treat yourself daily.

Heading to the Club for dinner?

Each of the Bellevue Club’s restaurants have vegan options, as well as meals that are vegan-substitute friendly and most importantly, healthy.

“In general, it’s important for everyone to eat a plant-based diet,” Besecker says. “First, think about the main vegetable, then build the rest of the meal around that.”

At Splash, enjoy the Vegan Bowl prepared with these dietary restrictions in mind. Or opt for the Super Power Salad without goat cheese. The Sweet Potato Hummus and Guacamole are also appetizer options.

At Luna, you will find sides of grilled veggies or grain-based sides with quinoa or fruit. The smoothies are all vegan friendly; just make sure the protein being used is plant-based for whichever drink you choose. Or opt out of the protein powder altogether.

Polaris’s beet salad is an easy, delicious choice. Pair it with sides of cauliflower, mushrooms and Brussels sprouts to create a several-course meal.

Looking to get a taste at home?
Try our chef’s vegan option.

Vegan Bowl with Curried Cauliflower Sauce

Serves: Four people

1 head cauliflower

1 large yam

½ cup olive oil

1 bunch asparagus, sliced

4 cups chopped kale

2 cups garbanzo beans

4 cups cooked brown rice

4 cups cooked quinoa

Kosher salt, to taste

Cracked black pepper, to taste

6 cups Curried Cauliflower Sauce (see recipe below)

-Cut the cauliflower into small florets. Peel and cut the yam into half-inch pieces. Toss the cauliflower and yam pieces in two tablespoons of olive oil, and lay out the vegetables on separate sheet pans. Season lightly with salt, and bake in the oven at 350 degrees F until lightly browned and the yams are tender (about six minutes for the cauliflower and 12 minutes for the yams). Set aside.
-In a saucepot or large sauté pan, heat the remaining olive oil at medium to high heat. Add the asparagus and kale, and cook two minutes to soften. Add the cauliflower, yams and garbanzo beans, and cook an additional two minutes. Stir in the cooked rice and quinoa, and cook until heated through (add a little water to prevent sticking if needed). Season as desired with salt and black pepper.
-Plate with 1½ cups curried cauliflower sauce per portion.

Curried Cauliflower Sauce

Makes: About eight cups

1 head orange cauliflower, chopped

½ cup white leeks, chopped

½ cup white onion, chopped

3 garlic cloves, chopped

3 tablespoons canola oil

½ cup yellow curry paste

¼ cup rice wine vinegar

½ cup white wine

3½ cups coconut milk

2 cups water

1 teaspoon kosher salt

2 teaspoons lemon juice

-In a saucepan, cook all the vegetables and garlic in canola oil at medium heat until the vegetables are soft (about six minutes), but do not brown.
-Add in the curry paste, and stir to coat the vegetables. Add the rice wine vinegar and white wine, and simmer to reduce liquid by half.
-Stir in the water and coconut milk, and reduce heat to a low simmer for 20 minutes or until vegetables are very soft. Season with salt and lemon juice, and remove from heat. While hot, puree mix in a blender until smooth. Serve warm.

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