WA hat that will look like your food paradise? A land full of sweets? Endless sushi? Schnitzel every day? For Bianca Zapatka, one thing is for sure: her heaven is vegan. And browsing her cookbook doesn’t give you the idea that this might be a contradiction in light of the fact that no animal products are used: Vegan Paradise is full of colorful dishes that are generously prepared – and make you want to. more.
There are a number of arguments for limiting the consumption of animal products. Bianca Zapatka, who has been sharing vegetarian and vegan recipes on her blog for several years, refrains from listing them. She wrote in the introduction that she had not had good experiences with bans. Instead, turn the tables: With good vegan recipes, you want to show that you can cook easily and deliciously without meat and the like.
Beetroot and mushroom gyros burger
“Vegan Paradise” is already her fifth book. After titles like “Vegan Soulfood” and “Vegan Cakeporn,” Zapatka, who has over 740k followers on Instagram alone, this time makes his way through global cuisine, serving vegetarian classics from around the world and interpreting well-known recipes without meat, fish and eggs. And Milk: There’s the mushroom gyros and beetroot burger, the mushroom spinach risotto and the lemon cheesecake. Your tofu tiki masala will be an instant hit, even if the plate on the table at home looks nothing like the pictures in the book. Some can be prepared in less than 30 minutes for daily use, while other recipes require a little patience, so there’s something for every cooking level. Only new vegans who would like a detailed theory portion should look for a companion book.
Traditionally a travel dish with meat or fish, Zapatka’s Spanish paella is vegetarian.
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Photo: Bianca Zapatka
But even if many dishes can be made vegetarian: frankly, this does not work without making sacrifices. Anyone who expects to taste no difference between a zapatka shepherd’s pie filled with lentils and the original recipe with lamb will not be happy with vegetarian cuisine. Self-made substitutes always taste different from meat, fish and cheese.
But letting go of it doesn’t necessarily mean you have to miss out on something. Because the food blogger’s recipes prove that difference doesn’t mean worse – they bring out a new facet of dishes. He also shows that vegetarian variants can also be an invitation to rediscover well-known foods: watermelon, for example, which most people end up with only in their salads. Zapatka bakes the summer fruit for an hour, marinates it overnight, sautees it and serves it in a poke bowl in place of tuna.
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