JUST THE ‘VEGANNING’…
From refreshing breakfast plates to filling soups, salads and sliders, Flow is unveiling a plethora of new seasonal options for Veg
ans while meat-eaters are catered for too
Dubai, UAE – 4 April 2018: Known around the city for nutritious food created to feed both body and mind, Flow in Jumeirah Emirates Towers is the healthy-eating haven for Dubai’s movers and shakers to converse and connect. And the home-grown health hub is taking its commitment to serving responsible and restorative fuel food one step further with the launch of a brand-new menu featuring 16 delicious vegan dishes.
Created in-house by Head Chef Christopher Kinsley, Flow’s statement fresh flavours can be found in more than 30 new items, comprising all-day breakfast dishes, snacks, small entrées, sharing platters, salads and desserts. In true Flow fashion, the new-look menu reimagines recognizable dishes in a healthy way, with food hailing from Britain, India, the Middle East and beyond.
When it comes to satisfying vegan taste buds, those looking to start the day the right way can opt for a Whole Wheat Coconut Waffle, while the brand-new ‘Your Choice on Toast’ section lets you customise the breakfast staple with everything from slow-cooked tomato to peanut butter, avocado and mushrooms. For those who aren’t sticking to a vegan diet, there’s grilled halloumi, smoked salmon and turkey ham, along with Egg Hummus Balila and Morninga Buckwheat Pancakes.
New to the small plates section is Rainbow Carrot Salad with turmeric-roasted chickpeas, apple cider tahini dressing and coriander, as well asWhite Onion Soup with celeriac, apple and hazelnut crumble, while meat-eaters can enjoy a Teriyaki Beef Slider in a carrot bun and Sesame Seared Tuna Salad with snow pea and baby radish. The menu retains its Mezze, Garden and Land & Sea platters perfect for sharing, while a number of new salads have been introduced, including Pearl Couscous, Kale, Bell Pepper and Basil with Citrus Dressing and Sprouted Bean, Chaat Masala Dressing with adzuki, mung beans, cucumber, tomato and coconut.
For those with a sweet tooth, the menu retains its guilt-free dessert offerings including low-fat ice creams and sugar-free sorbets, while freshly-baked options include a gluten-free Baked Cherry Cheesecake and Ginger Cupcake with cream cheese frosting that have been added to the mix
“Recent demand for vegetarian and vegan food has soared as a result of lifestyle choices such as Meat Free Mondays and flexitarian diets, so it only makes sense that we evolve our menu to cater for such tastes and beliefs as well,” says Head Chef Chris Kinsley. “Letting our vegan and vegetarian dishes shine, while still retaining a huge number of dishes that cater to meat-eaters, further illustrates our commitment to delivering food that fits our customers’ evolving lifestyles.”