Vegan and gluten-free goodies
Fully vegan restaurants are rare in Winnipeg. That’s why Laura Hansen decided to open Circle Kitchen one year ago.
Hansen, 26, studied business at Red River College and holistic nutrition at the Institute of Holistic Nutrition in B.C. “Vancouver is packed with healthy, vegan kitchens. I thought I would make something that’s vegan and gluten-free and can accommodate different food allergies,” she says.
With a focus on plant-focused and gluten-free food, Circle Kitchen is attracting a wide range of customers interested in eating healthily and protecting the environment. That includes 20-somethings, seniors, and parents of young kids: “Some parents of kids with severe milk and egg allergies are so thankful we exist, because we make things like sauces in house and we source our ingredients carefully,” says Hansen, who says it’s especially rewarding to see their regular customers come in for a morning coffee or lunch two or three times per week. This allows her to check in on what’s going on in their lives. “One of the coolest parts is you get to know your customers, they live and work in the neighbourhood.”
The menu focuses on smoothies, bowls and salads with a focus on lunch, although they’re also open for dinner a couple days of the week. One standout on the menu is the raw desserts, which can include ingredients like coconut oil, maple syrup, dates, plus high-quality cacao nibs and powder. “I wanted something to satisfy your craving for something decadent and delicious that would also be better for you,” says Hansen, who recommends the raw almond butter cup, the shop’s spin on a peanut butter cup. She believes a healthy diet incorporates both cooked and raw foods: “Raw food has lots of live enzymes in them that are beneficial to our body. If you heat cacao for too hot or too fast, it destroys the nutritional value, similar to how oils can become rancid if heated too much.”
Circle Kitchen’s menu focuses on organic and spray-free produce. The shop’s oats are supplied locally year-round. The fresh produce come from local suppliers for four or five months of the year, but Hansen has to order in organic produce during the winter; ruefully, she notes that cuts into her bottom line, because she refuses to pass that seasonal cost increase onto the customers.
Running a small business has its challenges: “When you are a business, the city doesn’t supply you with recycling,” says Hansen. “So every day, at the end of the day, I fill my car with recycling and go to the depot.” She also takes her compost home.
One winning choice was the decision to pick a central location that people can access from different parts of the city. “And Corydon is always a busy strip in the summer, so it works as advertising for us. People walk past the store and see it,” says Hansen. Challenges aside, Hansen is glad she started the store: “I have no regrets about doing it.”
All Photos by Kristhine Guerrero
