The portions of carbs, proteins and vegetables on the Malaysian Healthy Plate are quarter, quarter and half. Photo: The Star/Jane F. Ragavan
Vegetable-forward is becoming a modern philosophy. It’s a concept that appeals to meat-eaters, healthy food and sustainable farming advocates alike as it fits their interests.
In cities like London and New York, there has been a rise in the number of restaurants that are making vegetables the star of their menus. It couldn’t have been an easy sell – after all, vegetables have long been considered simply the garnish to make the steak in the centre of the plate look good. But many chefs have succeeded.
