'From the Kitchen of YamChops' is a new cookbook that seems like a paradox. Its recipes include takes on smoked salmon, chicken schnitzel, crab cakes, beef wellington, and burgers, yet every single dish is completely vegan. That's because the book was written by Michael Abramson, head chef and founder of the eponymous YamChops, North America's original plant-based butcher.
YamChops opened its flagship location in Toronto, and its meat-free yet meaty dishes have proven popular among consumers increasingly concerned with the impact that meat- and dairy-heavy diets have on both their bodies and the environment. Thanks to that popularity, the butcher plans to open more locations in the future, including expansions to Vancouver and Edmonton.
There are 75 recipes in 'From the Kitchen of YamChops', all of which are hearty, healthy, high-protein, and meat- and dairy-free. These include meatless mains like 'Chick*n Schnitzel' and 'Pulled BBQ Jackfruit & Carrot', appetizers like 'Carrot Lox' and 'Tunaless Tuna Salad', and dairy-free desserts like 'Chocolate-Banana Cream Pie'.
The new cookbook is now available online through YamChops' website and on Amazon.
Plant-Based Butcher Cookbooks
'From the Kitchen of YamChops' Shares Secrets of Vegan Butchering
Trend Themes
1. Plant-based Butcher Shops - The rise of plant-based butcher shops offering meatless yet meaty dishes provides an opportunity for plant-based businesses to expand their market reach.
2. Vegan Butchering Cookbooks - There is a growing trend in publishing vegan cookbooks that provide guidance on producing and consumming vegan meatlike alternatives.
3. Eco-friendly Diets - An increasing concern for the impact of meat- and dairy-heavy diets on the environment suggests an opportunity for businesses to offer more eco-friendly options.
Industry Implications
1. Plant-based Food - Plant-based food industry can benefit from offering unique meat-like alternatives to cater to the ever-growing vegan and eco-friendly diet market.
2. Publishing - Publishers can tap into the increasing demand of vegan diets by producing vegan cookbooks and guides with focus on producing vegan meat-like alternatives.
3. Restaurant and Hospitality - Restaurants can provide more environmentally friendly and vegetarian-friendly menu options to accommodate the growing demand for eco-friendlier diets.