inthekitchen
Sohlberg made his mark on the dining scene in 1999 as one of the founding partners of Stella ’ s Bakery . So how ( and why ) does a baker boy who relied on on butter , eggs , and milk everyday to turn out some of the city ’ s best baking go on to lead a healthy , happy life without any of these staples ? When asked , the conversation becomes a tad more sober , with food choices revealing , as they always do , an emotional connection . For Sohlberg , vegan cooking is about limiting the harm of food production on the environment , and looking towards sustainability .
Eating green has undeniable eco impact . A veggie-centric diet requires 7 times less land than a meat-focused one , and less production of meat translates into less water use , methane , and animal also means bounty , a blessing . Eating at Boon Burger is not about deprivation - it ’ s about indulgence in the earth ’ s produce . Four varieties of hearty , protein-packed patties in dozens of topping variations , crispy , oven-baked French fries crusted in sesame seeds and dripping with salty gravy , and pizzas , newly added to the menu , smothered in ooey-gooey vegan ‘ cheese ’ are pleasures anyone can enjoy . DuPlessis has led the way in the kitchen ; Sohlberg explains proudly , “ Anneen has a real artistic sense for food – she ’ s like a painter , but with spices and ingredients .” He remembers peering over the shoulder of his cookbook-flouting wife during recipe development , madly jotting down measurements so their patties could be consistently replicated .
Boon burgers are part science , part art .
waste , as well as less energy expended on refrigeration during transportation . The biggest market for meat consumption is the behemoth fast food industry ; one single Canadian beef supplier for a fast food chain pumps out 70 million pounds of hamburger patties per year . With the world ’ s population steadily climbing , environmentally conscious consumers are pushing for greater transparency in the provenance of their food . For Sohlberg and DuPlessis , these factors drove the transition into total plant dependance in their own diets , and ultimately to their meatless burger venture . Despite the duo ’ s passion , it is clear that they prefer the kitchen to the soapbox , never pressuring their customers to follow suit . “ People have to come to it on their own ,” Sohlberg muses .
After all , eating vegetables can be a hard sell , as any parent would attest . But Boon is making it easy . The restaurant ’ s name is Afrikaans for ‘ bean ’, a nod to DuPlessis ’ origins . On one hand an essential component of their burgers , it
Boon burgers are part science , part art , with many components that have to be balanced . “ If the oats are too dry , for instance , you end up with a different product ,” says Sohlberg . The technique , to him instinctive , involves knowing how the mixture is supposed to look and feel . “ It ’ s almost a meditative process ,” he says , laughing sheepishly . “ it ’ s like you have to become one with the mixture .”
While reaching a higher state of being with his patty mixture , Sohlberg is earning plenty of good karma . He has hit home with the underserved vegan market and with epicureans of all stripes , and his dream of a greener world is being spread on every bun . Part of Boon ’ s role in making bean believers is showing off the simple substitutions that can make us think differently about our food – how easily a delicious gravy can be made from vegetable stock , or soft serve from coconut milk . Facts and figures aside , if there ’ s anything that can unite and change the world , it ’ s a really tasty burger .
18 ciao ! / june / july / two thousand fifteen