Vegetarian Cooking in the Modern Era: Nutritional&Sustainable

Hi there! My name is Julia and I'm a veggie-curious pescatarian who prioritizes whole foods over processed foods as part of my food philosophy. Welcome to my blog if you want to learn more about improving your environmental footprint, making your phood philosophy more sustainable and incorporating more healthy plant-based recipes into your daily diet.

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Having grown up near the seashore and forested area, and having regularly witnessed her parents gardening, growing their own products, making more sustainable living choices, and taking care of stray animals roaming through our neighborhood, made me very excited to learn about the sustainable nutrition campaign being organized in my country and participate. 🌍🍃

A pleasant surprise was finding out that Latvians are becoming increasingly aware of the ever-increasing negative impacts of industrial activities and meat consumption on natural resources, and that even more young people and public figures are choosing to adopt vegetarian lifestyles (even for a month or two). In addition, I learned a great deal about environmental science from popular science videos and joined a community of shared values. It was also a pleasure to experiment with original vegetarian recipes and grocery shopping recommendations. 🤓

Would you be interested in taking part in such a campaign? Does the idea of completely switching to plant-based protein (even for a month) appeal to you? Do you have any suggestions for improving our ecological footprint further? Your opinion is welcome in the comments! ☺️

#neapēdzemeslodi #neapedzemeslodi🌍🍴 #sustainability #sustainablecooking #vegetarian #goingvegetarian4climatechange #goingvegetarian #sustainabilitycampaign #environment #enviromentallyfriendly #latvia #latvia🇱🇻

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It is remarkably easy to prepare this light and hearty diet lunch using soy mince as a substitute for regular beef mice. 😋🌮🍅

Ingredients:

1 tsp of Vegeta or spices of your preferences (I highly recommend using Vegeta, a Mediterranean seasoning made from dried vegetables and other spices, as it can be used to season practically anything, making it universal in use. Even without a pre-prepared seasoning with you, you can easily prepare Vegeta from scratch in your food processor by mixing dried dehydrated carrots, turmeric, garlic, and salt together.)

2 onions

200 g of Champignons

16 tomatoes

400 g of soy mince (You get a whole lot of protein in this food, which is made from textured vegetable protein and shaped like minced meat. Additionally, it doesn't have cholesterol or saturated fat.)

Preparations:

1. Scoop out some tomato pulp after dicing onions and chopping champignons.

2. Prepare stuffing ingredients and fry over medium heat until all champignon juice is evaporated

3. Make your stuffing more flavorful by adding some Vegeta and your preferred spices

4. Add some grated cheese of your preference to the stuffing and put it on the tomatoes.

5. Ensure tomatoes are completely covered with foil before placing them into a baking dish. On 200 degrees Celsius (400 degrees Fahrenheit, Gas Mark 6) bake for approximately 20 minutes until the tomatoes are tender and the cheese has melted.

Here you go! Bon appetit! Please let me know what you thought about this dish and if you have any questions about it! 🤩🤩🤩

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You'll love this delicious, healthy, flourless, sugarless, guilt-free Christmas cake. Greek yogurt provides additional protein, and Schaer Bread Mix is used instead of regular wheat flour.

Rather than the usual chocolate cream, I opted for a healthier alternative called OstroVit Creametto (not sponsored, hehe) which doesn't contain refined sugar or palm oil. My favorite cream to use is white chocolate flavored, so when combined with cakes, it literally melts in your mouth. You'll enjoy this incredibly delicious cake with your loved ones over a cup of fragrant hot chocolate.

Cooking method:

1. Using a mixer, beat six chicken eggs with 100 grams of sugar substitute until it becomes a viscous, homogeneous mass of light yellow color.

2. Mix in a pinch of baking soda and vanilla extract. Stir in two heaping tablespoons of Greek yogurt.

3. Stir in three heaping tablespoons of Schaer flour and one tablespoon olive oil. Make sure it's smooth by beating it with a mixer.

4. Make sure to grease your baking dish lightly with olive oil so the cakes don't burn. Pour into a prepared baking dish. Bake at 160 degrees (320 Fahrenheit, Gas Mark 3) for 8 minutes.

5. Using this algorithm, bake three layers of cake, grease them with chocolate cream and, if you want, drizzle with homemade raspberry jam.

6. Feel free to decorate however you like.

Merry Christmas, friends! Hope yours is sweet and delicious! 🎄✨🤍🤶🍰

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Here's some mouthwatering grilled mature cheddar cheese. 🤤 Using a toaster or a pan will work. Make sure you use mature cheddar, Holland, or Masdam cheese, as aging improves their flavors, textures, and colors. It's basically calcium lactate crystals that form when cheeses like cheddar, gouda, parmesan, and pecorino age. Rich and hearty flavors come from these crystals, which boost overall quality and taste. Put some smashed garlic on top of the bread before grilling and some basil afterward for extra flavor.

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An easy, nutritious lunch option: butternut squash stew

Whenever I make this dish, I feel like I am eating something special because it is made from my favorite vegetable, which has a wide range of health benefits available to it.

There are a variety of ways to cook muscat pumpkin pulp, including baking, boiling, frying, and stewing. It is common to make pumpkin purees, cream soups, caviar, pancakes and milk porridges from pumpkin. They are also used to make pastries. Pureed butternut squash pairs well with soya meat substitutes when flavored with spices. 

Ingredients:

Butternut squash (seeds removed) 1x

Coconut milk 400 ml

A sprinkle of Vegeta seasoning

A little salt to taste

Utensils necessary for cooking

Slicing knife

Large mixing bowl

Deep frying pan

Cooking method:

After rinsing under running water, disinfect the pumpkin with a sprinkle of baking soda solution. Follow up with a thorough rinse. 

Prepare a pumpkin by cutting it into two relatively equal parts, removing the peel, and chopping the flesh into even cubes.

Toss cubes thoroughly in a large mixing bowl with salt and vegeta to taste.

Pour some olive oil to the skillet after it has been preheated to Gas mark 6 (400 degrees Fahrenheit, 200 degrees Celsius). Spread the oil evenly all over the surface of the skillet.

Place the cubes in the pan, stir thoroughly, and top with coconut milk. After that, cover the pan with a lid and simmer the pumpkin for ten minutes.

On its own or as a side dish, serve immediately.

Among the many benefits of muscat pumpkin are its vitamins. Among the vitamins in pumpkin, 59% are vitamin A, 84% are beta-carotene, and 23% are vitamin C. Other vitamins included in its chemical composition are: B, E, K and magnesium, potassium, calcium, phosphorus, sulfur, copper. Pumpkins also contain folic and pantothenic acids, essential amino acids, and pectin in addition to the substances described.

How to choose

Pick a medium or large butternut squash when shopping for butternut squash. A large pumpkin's pulp will be softer and more fragrant than a small pumpkin's pulp. Be aware of the fact that the peel is uniformly colored and saturated. Dry stalks are an indication of ripe pumpkins.

Storage

For long-term storage, pick a pumpkin with a firm, smooth skin that is well ripened, uncut, and not cut. Make sure the vegetable does not have any mechanical damage on its surface, which can quickly lead to decay.