Pizza crust made with cauliflower and burgers made with peas and beets: nothing is safe from the vegetable-ification of the food world because caviar is now made with seaweed.
Middleburg-based import company Plant Based Foods scouts Europe for sustainable, meatless products to bring to the U.S. market. Robin Koenig and Suzanne Ericsson met in Loudoun’s horse-training-and-selling world and started a company whose proceeds, in part, would go to animal welfare groups, like the Middleburg Humane Foundation.
Cavi-art, made with seaweed off the coast of Denmark—it’s sustainably processed by cutting across the top of the plant, keeping it in the seabed—comes in different colors (black, red, orange) and flavors (truffle, chili, salmon). It mimics the taste of fish eggs, though Koenig says they aren’t overly fishy or salty. The company also sells vegan cheese and will soon offer vegan sandwiches, ice cream, yogurt and germinated brown rice-based meats. As we enter weeks of endless appetizer-filled occasions, Cavi-art satisfies the need for trendy, plant-based party foods, and will look fancy on that avocado crostini. // plantbasedfoods.com
