Hannah Sunderani puts a plant-based spin on French classics in first cookbook

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Hannah Sunderani puts a plant-based spin on French classics in first cookbook
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A new wave of chefs is creating plant\u002Dbased versions of French classics. Hannah Sunderani shows you how to make them at home.

“When we think of French food, so often, we think that veganism is off limits. Like, ‘Oh, well, if you like French food, then you can’t possibly be vegan.’ But when I was in France, I saw it being done,” says Sunderani.

Navigating the language barrier while eating vegan in France was “quite a big learning curve,” says Sunderani. “But I did learn so much when I was there, because I feel like in France, their culture is so rooted in food and celebrating over food.”Article content Lille is “so quintessentially French,” says Sunderani — with cobblestoned streets and a boulangerie on every corner. Immersed in the culture and language, “it was just a really, really lovely place to live and learn.”Growing up in Toronto, Sunderani had always been interested in cooking and experimented with creating vegan dishes as a university student in her early 20s. She was looking for ways to“I couldn’t sit through a two-hour lecture — that would give me a lot of anxiety,” she says.

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