It changed my mood and opened up new tastes

Singer Ieva Zasimauskaitė, who has been following a vegetarian diet for several years, dispels the myths surrounding such a diet with the electronic food and daily goods store “Barbora”. According to Singer, today’s wide range of plant-based diets allows you to try a large number of recipes and enjoy nutritious and delicious food.

According to I. Zasimauskaitė, communication with other vegetarians and vegans dispel myths and fears about such food – the singer herself shared her advice and favorite recipes.

Vegetarian food opened up new tastes

I. Zasimauskaitė has been following a vegetarian diet for several years. Still happy with the decision, the singer recalls the challenging beginnings.

“The hardest thing was that I didn’t know how to cook vegetarian dishes, and there weren’t many vegetarians around me with whom I could discuss my pursuit of healthy nutrition. So, as soon as I became a vegetarian, I ate only macaroni and cheese for a while. And when I finally got bored, I started looking for recipes. started,” recalls the singer.

I. Zasimauskaitė says that she searched for vegetarian recipes on the Internet and visited cafes and restaurants that prepared such dishes.

“Gradually, I began to cook more and more diverse dishes – I realized how colorful and diverse this food is. After becoming a vegetarian, I stopped getting sick, the angina that had been bothering me for a long time disappeared, I became lighter in every sense. And then followed ethical goals – animal welfare, climate Thoughts about change,” says the singer.

Now the choice of vegetarian products and when she gave up meat is as different as day and night, I. Zassimaskite confirms: “I remember that there was vegetarian milk, but I was not interested in it. I wanted meat substitutes, because I really liked meat and gave it up not because of taste, but because of my better Because of well-being. Now I’m very happy that there are many alternatives to traditional products – if you want, you can buy vegetarian sausages and fish alternatives online.”

When asked what advice she would share with those who are still considering a vegetarian or vegan diet, I. Zasimauskaitė says that the most important thing is to ensure that the diet provides the necessary nutrients.

“It is important to monitor the amount of protein, iron and other trace elements in the diet and to eat as many different products as possible – cereals, soy curd (tofu), soy, vegetables. You don’t really need to stick to one product – a vegetarian diet is very diverse. And to chat with other vegetarians or vegans. Also it is very useful – to ask for advice about tastes, ideas and the benefits of such food,” says the famous artist.

The demand for plant products is evidenced by the growing assortment

Vegetarian or vegan food is no longer just a trend – the choice to replace traditional foods with plant-based foods is no longer a temporary experiment, but an inseparable part of life. This is gradually leading to changes seen in stores, where there are more and more diverse plant-based food options.

“The range of vegetarian and vegan products includes only plant-based substitutes for meat, fish or dairy products – currently you can also find various plant-based drinks, snacks, desserts – vegan gummies or ice cream. There are clear favorites – hummus (both classic and seasonal), soy Yoghurt desserts, fermented soy products with various fruit or berry flavors are often purchased.Vegetarian sausages are also popular, with veggie fat used for cooking.

Such products allow supporters of plant-based nutrition to expand their menu, and omnivores – to taste new flavors and perhaps enrich their meals with untried products, “says the e-mail. “Barbora” store communication manager Jurgita Gizait-Tulabiene.

Vegetarian daily menu by Ieva Zasimauskaitė

I. Zasimauskaitė, who never blindly follows recipes and always complements them with her own ideas, her favorite vegetarian dishes are lasagna, pigeons, various meatballs made from lentils, chickpeas, vegetarian “fish” – tofu with nori leaves. Below are some of the recipes shared by the singer.

Breakfast cocktail

Ingredients:

  • 200 ml plant milk,
  • 2 bananas,
  • Favorite Frozen Fruits,
  • 1-2 tablespoons of nut butter,
  • Favorite proteins (hemp protein, sage seeds)

How to produce

Shake all ingredients in a cocktail shaker and season with Spanish sage seeds.

Lasagna with soy mince, vegetables and vegan cheese

Ingredients:

  • lasagna sheets,
  • 1 package soy mince,
  • Zucchini,
  • sweet red pepper,
  • 2 cans of chopped canned tomatoes,
  • 1-2 tbsp tomato paste,
  • Vegetarian Cheese Pack,
  • Spices (pepper mix, salt, pepper, parsley, cumin, curry, garam masala, bay leaves).

How to produce

Cook the soy mince with a mixture of bay leaves and pepper. Fry your favorite spices in olive oil – curry, coriander, garam masala or others. Add soya and cook until well browned, season with salt and parsley.

Prepare the vegetables – grate the zucchini and cut the pepper into cubes. Prepare the sauce – mix chopped tomatoes, tomato paste, boiled water 3-4 tbsp. Layer everything in the baking dish in the following order: lasagna sheets, soy, vegetables, sauce.

Bake at a temperature of 190 degrees, cover the lasagna with foil for about 40 minutes, then uncover, sprinkle with cheese and bake for another 10 minutes until the cheese turns brown.

Vegetarian “fish” steaks

Ingredients:

  • 200 grams of chickpea or other flour is used,
  • Favorite spices (curry, coriander, turmeric, smoked paprika, asafetida, salt, pepper),
  • “want” leaves,
  • Soy curd (tofu).

How to produce

Add your favorite spices to the batter and mix well. Add water and mix the resulting dough with a whisk or fork – the consistency will resemble straight sour cream.

Cut “nori” sheets – divide one sheet into four parts. Cut the tofu into slices. Wrap a slice of tofu in a nori sheet, dip it in the batter and place it in a pan with heated oil.

To soften the nori sheet, soak the nori sheet in water for just a moment before wrapping the tofu in it.

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