As Vilma Juodkazienė, a food expert in the Iki retail chain, points out in a press release, veganism is often described as a plant-based diet, but it involves much more. Not only do vegans do not eat or use any products of animal origin. Veganism is a way of life. Vegans often talk about the benefits of veganism not only for health but also for the environment.
V.Juodkazienė states that veganism is far from new. It dates back at least to ancient Greek times, but veganism was first introduced in 1944 when Donald Watson founded the first vegan society in the United Kingdom.
A food expert says some vegans don’t just eat meat, fish or dairy products, eggs, but honey, for example. Vegans are also unable to eat some sweets because many of the most popular mass-produced products consist of gelatin made from animal products.
While it may turn out differently without being overly interested, in fact vegans don’t just eat salads or all sorts of groats. There is a wide variety of vegan substitutes for vegan-based steaks, burgers, minced meat, sausages or cheese. Those who have more time at home can easily prepare buckwheat, other favorite groats, legume steaks or cutlets.
Seitan, the so-called “wheat meat,” is becoming increasingly popular among vegans. According to a food expert, in the traditional way of making seitan, wheat dough is rinsed with water until the starch granules are removed. Externally, it is very reminiscent of chicken or soy meat, a bit similar in taste, but in most cases, the seitan will be whatever spice you use to make it.
Another popular vegan product is tofu cheese made from soy. Tofu is most commonly found in East and Southeast Asian cuisine. Due to its delicate taste, tofu is easy to apply in the preparation of a wide variety of dishes: it is used to flavor soups and spreads. Tofu is added to salads or other vegetable dishes.
V. Juodkazienė shares several commonly prepared recipes that will appeal not only to vegans or vegetarians, but also to those who eat meat.
Rubbed lentil soup
- 1 cup of lentils;
- 1 medium onion;
- 2 carrots;
- 2-3 garlic cloves;
- 1 can of canned tomatoes;
- several kale leaves;
- a slice of lemon juice;
- curry powder;
- olive oil.
1. Prepare the vegetables: finely chop the onion, grate the carrots with a fine grater. Wash the kale.
2. Heat a pan, add a slice of olive oil. Fry the mashed garlic, add the carrots and onions and fry until the vegetables are soft. After baking, remove and fry the cabbage leaves in a pan.
3. Put carrots, onions, cabbage in a pot. Pour in the chopped canned tomatoes. Boil the whole mass a little.
4. Boil a cup of washed lentils in a separate pot until the vegetables are cooked through. When they are cooked, pour into a pot with vegetables and rub the whole mass of the soup with a grater.
5. Season with cumin, curry, salt, pepper and cook for another 20 minutes. on low heat.
Photo by Vida Press / Red lentil soup
Buckwheat flour pancakes
- 150 g of buckwheat flour;
- 1 tbsp. spoon baking soda;
- a pinch of salt;
- 250 ml of almond milk;
- 1 tbsp. spoon vanilla sugar;
- a pinch of cinnamon;
- 1 tbsp. spoon coconut oil.
- 120 g of raspberries;
- 10 fresh mint leaves.
1. In a deep bowl, mix all the ingredients listed in the recipe and cover the dough at room temperature for about half an hour.
2. Heat a pan, melt the coconut oil and bake the pancakes – about half a small scoop of dough is enough for one pancake. Bake the pancakes on both sides until you see small rising air bubbles and bake lightly for a few more minutes.
3. Serve with fresh raspberries and mint.