“Loounie cuisine 2”: more than vegan recipes

This text is part of the special Plaisirs booklet

Two years after the publication of her first book, the creator of culinary content Caroline Huard is back in force and presents Loounie cuisine 2. Even more 100% vegetable flavors.

A very simple mission

Ten years ago, Caroline Huard made the choice to become vegan. Today, her mission as a creator of culinary content is simple and realistic: to make all plants more accessible to everyone, whether you are vegan or not. And she delivers that message brilliantly on her social media accounts, in her radio columns (Of course on ICI Première), on TV (I eat at Télé-Québec) and in its recipe books.

The first volume of Loounie kitchen was released two years ago. Since then, his relationship to food has changed. “My second book reflects the evolution of my cooking,” explains Caroline Huard. I have more experience in the business, I have refined my culinary techniques and my knowledge of food chemistry. “

She also recognized the impact of diet culture on her life and the lives of so many others. “Notions of intuitive eating take up more space in this book,” she adds. I also made the choice not to include the nutritional values ​​of the recipes or the number of servings. I also really realized the importance of cooking in a more inclusive way. “

A second book in his image

A more inclusive cuisine, according to her, is synonymous with more diversity of flavors and ingredients. In the past, she used almost no processed foods in her recipes, not even vegetable oil or sugar.

Over time, she realized that these dietary rules were too strict and unrealistic in the long run. “To democratize veganism as an ethical movement and not as a diet, I want to create a directory of recipes, new food pillars so that it lasts over time,” she adds.

In this sense, she remains aware of the place taken by certain meat-based culinary references, whether they are associated with our culture or with festivals. She also knows that these dishes are deeply rooted in our eating habits for their taste, the comfort they bring us and the event with which we associate them. Let’s think about holiday meals, summer barbecues, grandma’s classic recipes …

“So I borrowed the context in which these meals are served to create new references,” she explains. A good example of this is his “Sunday Night Roast Tofu with Baby Potatoes” recipe. His idea here is to recreate the effect of the dish to share, whose aromas perfume the room wonderfully.

Over the course of her second work, she brings her own “magic” to her. We can bet that it will succeed once again in inviting even more eaters to put more plants on their plates.

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