Organizing your diet correctly is a whole science. A person is born to live a full and fulfilling life, but this is impossible without proper nutrition. For normal life, development and full activity, a constant supply of nutrients is necessary - a kind of “building blocks” on which existence is based. However, the physiological aspect is not the only component of a healthy diet, since with each dish not only nutrients enter the body, but also the energy of any piece eaten. Therefore, it is important to monitor not only the quality of the menu, but also what it is prepared from, what emotions it brings to the inner world, whether it can bring a bit of harmony or, on the contrary, instills baseness and self-loathing in the soul.
Recipes for vegetarian dishes, thought out to the smallest detail and more than once providing a delicious and satisfying lunch or dinner prepared in a hurry, fully comply with all the principles on which health is based. In them you will not find a single ingredient that would cause cruelty towards living beings inhabiting the planet, which means that the emotional and energy balance after eating food will not be destroyed by negativity.
A variety of vegetarian food: recipes that can conquer stomachs and hearts
To the uninitiated, it may seem that a plant-based diet lacks flavor and variety. In fact, this assumption has nothing to do with the true state of affairs. The number of vegetarian recipes amounts to hundreds of thousands, and their taste and nutritional characteristics can surprise even the most fastidious gourmets. Vegetables, fruits, beans, soybeans, nuts, herbs and roots - all this was given to us by Mother Nature to support life, improve health and longevity, nutrition and prosperity. So is this really not enough to enjoy every meal? Is it really necessary to kill to satisfy hunger? The answer is obvious.
Recipes for vegetarian dishes made from vegetables
Gifts collected from the garden by the caring hands of farmers (or even better, grown independently) should be present in the diet of every person, and every day. Vegetables are good both in their original form and as a variety of salads. In addition, vegetarian recipes offer a lot of options for heat treatment of vegetable mixtures, from simple boiling to sautéing and baking. The abundance of vitamins and mineral components in their composition, low calorie content and easy digestibility make vegetables a favorite product of everyone who monitors their health.
It is noteworthy that each representative of this group of plant products is endowed with a unique combination of useful substances, which means that you can create a diet in such a way as to provide the body with everything it needs. Of course, heat treatment reduces their nutritional value, but even the part that remains will be quite enough to maintain the vitamin balance.
Among the variety of vegetables, there are also “record holders” with the highest content of vitamins, which have become the basis of the best vegetarian recipes:
- Carrots are a valuable source of carotene (provitamin A), which is responsible for the formation of immunity, relieves symptoms of stress, and improves the condition of hair and teeth. You can also find this component in tomatoes, but the concentration will be slightly lower.
- Sweet peppers (especially red ones) will give you a powerful dose of vitamin C, the benefits of which are known even to children.
- White cabbage contains vitamin U, which is responsible for the restoration of body tissues. True, its molecules are unstable, so they immediately disintegrate at high temperatures.
These representatives are only a small part of the variety of nutritional and mineral components that can be found in the garden.
Delicious vegetarian dishes: fruit recipes
Modern medicine offers to treat any slight vitamin deficiency with pharmaceuticals and artificial vitamins. However, daily consumption of fruits can solve this problem much more effectively, and, no less important, safer. Quick vegetarian recipes that include fruit have many benefits:
- Almost all fruits are easily and fully absorbed by the gastrointestinal tract.
- The amount of minerals and vitamins included in these juicy and tasty gifts of nature is more than enough to maintain balance in the body.
- The high fiber content has a beneficial effect on metabolism.
- Fruits can satisfy not only hunger, but also thirst, since on average they consist of 80% water.
- Fruit dietary fiber removes many harmful substances from the body, so some of them are even used as a kind of “antidote” for poisoning and food infections.
- The visual appeal of bright and juicy fruits can whet the appetite on a subconscious level, which is especially important for little ones, because every parent knows how difficult it can sometimes be to feed a child.
The benefits of fruits affect not only the internal balance of the body - each of them is a source of youth and external beauty. It’s not for nothing that people have a saying about the “rejuvenating apple” - by including recipes for vegetarian dishes with fruit in your daily menu, you can forget about sagging skin, dull hair, brittle nails, wrinkles and other signs of imbalance in the body.
Cereals: simple vegetarian recipes for all occasions
The benefit of cereals in the menu lies not only in the high content of vegetable easily digestible carbohydrates and fiber, which have a cleansing effect on the intestines, removing all waste and toxins - they also contain a large amount of “correct” proteins, mineral components and essential amino acids. Each type of grain is beneficial for the body in its own way:
- Inexpensive vegetarian oat recipes are perhaps the most nutritious cereal available. Whole oats are rich in vitamins B, A and E, dietary fiber, amino acids and minerals. It strengthens the immune system, lowers cholesterol and normalizes blood pressure.
- Rice dishes are high in carbohydrates and starch. They are easily digestible and promote digestion. In addition, vegetarian recipes based on rice will help remove toxins, calm the nervous system and restore a healthy glow to the skin.
- The healing properties of buckwheat are explained by the iron and magnesium it contains. Regular consumption of buckwheat porridge can even relieve advanced peptic ulcers, strengthen blood vessels and normalize blood counts.
- Recipes for vegetarian barley dishes are a unique “cure” for high blood cholesterol. In addition to traditional nutrients and dietary fiber, pearl barley, which is obtained from barley grains, also contains ash elements necessary for life.
- The high content of amino acids in corn explains the rejuvenating and healing properties of this cereal. By including light vegetarian recipes made from corn grits in your daily menu, you can get rid of joint diseases, normalize the activity of the sebaceous glands in the skin and strengthen the walls of blood vessels.
Of course, when grains are cleaned, polished, and crushed, the nutrients contained in the shell and germ are removed, which is why whole grains are much healthier than processed grains. But even cereals crushed into flour contain many useful components that will help not only enrich the menu, but also balance it.
Bean vegetarian recipes - quick and tasty
For vegetarians, dishes made from legumes are an essential source of protein, so including them in the diet is a must. In addition, the composition of beans is characterized by a high content of amino acids, vitamins and microelements, which are necessary to ensure the full functioning of all body systems.
The main benefit of legume products lies in the unique combination of beneficial components of this type of product:
- Thanks to plant fiber, digestive processes are normalized.
- Despite the assurances of those who promote meat-eating, legume protein is much more beneficial for the body than animal protein.
- Plant fibers have a positive effect on blood cholesterol levels.
- Fiber and pectins remove waste, toxins, and heavy metal salts.
- Molybdenum normalizes blood glucose levels and also has a pronounced cleansing effect aimed at removing preservatives, from which it is almost impossible to completely protect the diet.
- Magnesium and potassium strengthen the cardiovascular system.
- Lysine calms the nervous system and reduces stress levels.
- Phytoestrogens normalize a woman’s hormonal levels and reduce unpleasant symptoms during menopause and other hormonal imbalances.
True, cooking beans deliciously is an art. In order for them to boil sufficiently without turning into porridge, you should use proven vegetarian recipes with photos, which describe the process in detail and indicate the cooking time. Undercooked and raw beans can be dangerous for the gastrointestinal tract, as they cause unpleasant symptoms of excessive bloating and flatulence. The ideal state would be when the shell of the bean grain has already boiled and cracked, and the contents have not yet fallen out.
Compromise vegetarian cuisine: everyday recipes for lacto-vegetarians
Modern vegetarianism has undergone many changes throughout history. So, over time, philosophy has developed branches that allow some relaxations in the plant diet. For example, lacto-vegetarianism implies the inclusion of dairy and fermented milk products in the menu, ovo-vegetarianism - eggs, and their symbiosis allows the mention of both in the ingredients of vegetarian recipes. And if everything is very clear with milk, kefir and yogurt, then when choosing cheeses, slight disagreements may arise.
Thus, animal rennet, which is used in the production of some types of cheese, is produced in the stomach of ruminants. To extract it, it is necessary to take the lives of newborn calves no older than a month (since at an older age, the synthesis of the enzyme stops), which no vegetarian will do. However, not everything is so categorical, since the modern food industry has learned to create this enzyme by artificial microbial means. In this case, the composition of the cheese will necessarily include the inscription “microbial”, “microbiological”, “vegetable” or “non-animal” rennet.
In addition, if you study in detail all modern developments, you can immediately determine the type and origin of rennet. Cheeses acceptable when preparing vegetarian dishes may contain one of the following components, indicating the artificial origin of the rennet:
- Milase;
- Fromase;
- Suparen;
- Meito Microbial Rennet;
- CHY-MAX;
- Chymogen;
- Maxilact;
- Maxiren;
- 100% Chymosin.
This list is not complete, but these components are the most common substitutes for animal rennet in cheese making.
Delicious vegetarian recipes - the basis of health and longevity
The benefits of plant foods are difficult to overestimate. Each product donated by nature is a source of vital nutrients, vitamins, minerals, amino acids and other valuable components. Despite the ongoing debate about the nutritional deficiencies of vegetarians, their thriving appearance, active lifestyle and unwavering health prove otherwise. When you switch to a plant-based menu, your nails become stronger, your hair becomes shiny, and your skin becomes smooth and elastic. The same healing processes occur with internal organs, which do not suffer from the intake of animal food unsuitable for humans.
By switching to a plant-based diet, you can preserve the health of not only yourself, but also your neighbor, because every steak or portion of kebab comes at the cost of someone’s life. Vegetarian recipes with photos clearly demonstrate: you can eat tasty, nutritious and varied food without killing anyone. Every store-bought sausage, every cutlet and chop is a step towards the meat industry, built on a foundation of blood, suffering and pain of innocently killed living beings. So why become an intermediary in this criminal chain?
In addition, vegetarian recipes are the most delicious recipes that can be found in the kitchens of any nationality. Just look at the famous apple fritters, the most delicate pistachio mousse or carrot cake! And for those who prefer a more substantial diet, ratatouille, mushroom casserole or cabbage cutlets will be a real treat. Beautiful, bright, juicy and incredibly tasty dishes from plant foods will decorate every table, fill the diet with healthy ingredients, and bring peace and harmony to the soul!
Of course, the audience of a regular cafe is much wider than that of an establishment for vegetarians. We relied on a special approach to the menu so that it would be non-standard and arouse interest. The menu and excellent service can already ensure good traffic, even if the cafe is not located in the center. People go where there is a good, inviting atmosphere, and most importantly, high-quality and tasty food, because that’s what they come to the cafe for.
It is equally important to tell people about the existence of the establishment through social media channels. People of different ages come to Flacon, but they are all interested in art, modern culture, music, they like beautiful clothes, many of them adhere to a certain food system and philosophy - this is our audience.
Alena Zlobina
How does your kitchen differ from existing cafes of the same format? How can you describe the gastronomic concept?
We care not only about the quality of the products, but also about their origin. In our space, the basic commandments of a healthy diet are observed: a minimum of salt, no refined sugar, artificial spices and animal products. Our gastronomic concept fits into one phrase: “Tasty can be healthy” - and vice versa.
What unique dishes and products do you offer?
We have a variety of nut cheeses. We rethought familiar dishes in a healthy way: for example, we make a tofu omelette with vegetables, a green burger with a quinoa patty and salad instead of a bun.
We offer a lot of thermally unprocessed sauces, such as tzatziki, and we also produce nut milk, kefir, and rajevulak ourselves.
What dishes and drinks are the most popular on the menu?
Our most popular is falafel (on the menu - “That F”). We tried to make it juicy, tender and rich with sauces and excellent cutlets. Drinks include smoothies and teas, such as sea buckthorn and ginger.
Chef Marat Fadanov has already worked with vegetarian cuisine or is this his first experience?
Our cook has worked in a vegetarian establishment before; moreover, he himself adheres to this type of diet.
It is important for us that people who come to the cafe are sure that the food for them is prepared by like-minded people, creating a special atmosphere.
Vegetarian and raw foods can be very high in calories and cause allergies. Did you involve a nutritionist or doctor in developing the menu?
Doctors were not involved, but we developed each dish based on the compatibility of various ingredients. In addition, our team has extensive experience and knowledge in raw food nutrition and vegetarianism.
As for allergies, every person who comes to a cafe can read the ingredients of the dishes and not order something that may cause discomfort in their body.
Are there any difficulties with vegan and vegetarian products, or are there no problems on the Russian market?
Of course, for our dishes we have to look for quite rare products: tempeh, kale, ripe avocado, coconut nectar... Such items cannot always be found in decent quality, and sometimes the search turns into a quest, but this makes the game even more interesting.
A burger with a quinoa patty and an Olivier salad with raw food mayonnaise - are such compromises necessary, can such substitutions be of interest to meat-eaters?
I am sure that such alternatives may well attract meat eaters. And our dishes will help people who want to switch to a conscious type of nutrition, do it gently and without stress to the body.
What difficulties have you encountered during your work, what tasks remain to be solved in the near future?
We officially opened in November 2016; During this time, we realized that we have a shortage of specialized kitchen specialists - there are not many qualified personnel in our industry.
Most of all I want to assemble the perfect team, polish the service to perfection, maintain the atmosphere of our space and add new interesting items to the menu.
Once upon a time in vegetarian Moscow there was only “Jagannath”, now everything has changed and vegetarian cafes are beginning to appear in the city, not only without an esoteric slant, but also with a gastronomic one. The Village, as a publication about food in general, is looking for cafes and restaurants that offer truly delicious food, and it doesn’t matter whether they are vegetarian, Korean, or meat-based. We are convinced that a limited list of products - refusal to use meat, fish and anything else - cannot be an excuse for the blandness of dishes. Vegetarian food, like any other, should be tasty and interesting. To find just such a thing, The Village decided to explore everything that is on the green Moscow market. We found about 20 cafes and restaurants: vegetarian, vegan and raw food. Today the top ten are: Fruits & Veges, “Moscow-Delhi”, Pico-co Café, Fresh, What the Food?, “Lifestyle”, “Jagannath”, “Raw Lunch”, “Receptor” and the cafe at the NYM Yoga studio.
Fruits & Vegetables
Vegan cafe with short menu
A new vegan cafe on the Artplay territory was opened by Muscovite Anton Lubny. Anton is a vegan, not a fan of esotericism, but he understands that lentil soup should cost no more than 100 rubles - it was with this thought that he decided to open his own place. In implementing his plans, he was actively helped not by investors, but by friends. In particular, the interior of the new cafe, built in the form of an amphitheater with transformable tables, was created by the Yunaya architectural bureau headed by Misha Antonov (this agency was recently written about on Furfur).
The cafe has 30 seats, but many take food to go here. At the very bottom there is a bar counter and an open kitchen. Freshly squeezed juices (80 rubles) and smoothies (150 rubles) are prepared at the bar. Next to the counter there is a temporary coffee shop of the Black cooperative. The presence of coffee enthusiasts in the fruit and vegetable house is not surprising: the projects have the same pricing principles. There are eight people in total on the team. These, according to the organizers, are “initiative guys, most of whom combine work with study on the territory of Artplay”: at the BHSAD, the Moscow School of New Cinema and the MARCH School of Architecture.
From the suppliers of Fruits & Veges, they choose not farmers and markets, but the usual Auchan, Metro and a couple of other places opened experimentally by the owner himself. There is no permanent menu - they talk about it carefully, since what is declared may not be available. The more or less stable menu usually includes falafel (150 rubles) and soups (borscht, solyanka, lentil) made from seasonal vegetables. They plan to introduce breakfasts with pancakes and porridge. Falafel is prepared by a guy from Sevastopol - Yura Us. In the cafe they say that he specially came to Moscow to cook it here according to a certain recipe. This looks like inflating unjustified importance: the falafel is not bad, but not at all the kind that makes a special trip for it. The falafel balls themselves are fried in advance, not after receiving the order; tomatoes from the so-called Auchan in winter in a decent cafe should simply be prohibited: there is definitely no health in it. You can temporarily replace them, for example, with a trade wind.
Two cooks work alternately, but not regularly, in the kitchen. Bartender Kostya from the now closed Vegabar is experimenting behind the bar. In the evenings, one of the tables downstairs is occupied by a DJ. In the future, they want to make a separate room in the wall above the bar for the DJ. While the cafe in a van with a bomb shelter (this is not a joke: below the bar you can see two impressive airlocks - behind one of them there is a cloakroom for employees) looks more like a student house than an establishment aimed at business. The owner himself says that his main desire is to “create his own atmosphere” so that “it would be comfortable on one side of the counter and on the other.”
"Moscow-Delhi"
Indian vegetarian food
in a tiny room
The Moscow-Delhi vegetarian workshop was opened by a young couple with no experience in the restaurant business: Galina Efimovna Kalinina, who had previously worked in film production, and Bott Johan Michael, a Frenchman who had previously worked as a theater director. The head of food at the cafe, Sumit Reva Raghuvanshi, is a chef from Delhi. There are only three small tables in the room; up to 15 people can fit here at a time. The products used are mainly organic (half are brought from India), and they do not use electric tools when preparing food - everything is done by hand. 
The food is prepared during the day for dinner by everyone: Sumit, Galya, Johan and a couple of assistants. The restaurant opens for guests at six o'clock; on weekends you can make an arrangement and come earlier. There is no menu as such - dishes are changed every day, sometimes repeated. There is no meat, fish, poultry or eggs here. The food is simple: organic whole wheat flatbread, dal, vegetables.
On weekends they make thali - a dish of rice, curdled milk and sabja with a lot of herbs and spices. For dessert, they serve traditional Indian desserts burfi, baked milk gulab jamun and carrot halwa. But despite all the simplicity, here, like nowhere else on our list, it is the gastronomic approach that is felt. Unlike most Indian restaurants in Moscow, which use ready-made spice mixtures and other preparations from the store to prepare food, at Moscow-Delhi they make everything from scratch themselves.
Sometimes there is nowhere to sit in Moscow-Delhi, and other times there is almost no one. Therefore, of course, you can try to come without an appointment, and, if you are lucky, you are guaranteed a delicious dinner. But it’s better to make an appointment, because during the day they cook for exactly the number of people who are expected in the evening. Dinner costs one thousand rubles including drinks. There is no alcohol, perhaps biodynamic wine will appear later.
Pico-co Cafe
Vegan food at car wash and delivery
It’s not easy to get to Pico-co from the street, so few people still know about this vegetarian cafe. It is located on the second floor of a car wash on Yauzskaya embankment, a four-minute walk from the main entrance of Artplay. The idea of the project belongs to yogi-astrologer Nikita Kitin, traveler-snowboarder Artyom Dikanov and architect and part-time Ayurveda consultant Anastasia Nechiporenko.
There is nothing memorable inside: two halls - a large one and a small one with a counter, a couple of TVs on the walls - in general, as it should be in a cafe, where visitors wait until their car is washed. With just one exception: all food, including desserts, is vegan.
The menu includes salads and appetizers, three sandwiches in pita for 150 rubles - “East”, “Lobio” and “Chili”. There are also soups that change depending on the day of the week, and miso with seaweed is always available. Initially, the food was prepared by the owners themselves, but now they have hired and trained staff.
The team has far-reaching plans to hire a chef from Syria or India to prepare truly authentic national dishes. The owners find suppliers themselves.
For those who do not want to wander along the Yauzskaya embankment and make close acquaintance with the car wash staff, the cafe offers delivery, although currently it only covers the territories of Artplay, Winzavod and Arma. In addition, Pico-co provides some Moscow yoga studios with its snacks, including its own Yoga.Tochka. Another area of Pico-co activity is catering for parties and celebrations. Mostly meze is prepared for events. There are no restrictions on delivery geography. In the future, the guys want to develop a network of vegetarian fast foods in the south of Russia.
Cafe Fresh
Huge selection of fruit and berry drinks
and vegetables with strange names
Fresh is a vegetarian cafe imported from Canada, part of a chain created by Ruth Tal in the late 90s. On the Russian side, the spouses Dmitry and Irina Azarov are responsible for the cafe on Bolshaya Dmitrovka. Both are adherents of vegetarianism and a healthy lifestyle. Before the opening, Irina went to Toronto for an internship, and Ruth, in turn, came to Moscow during the launch of the cafe. As a result, Moscow Fresh turned out to be more modern and fresher than Canadian ones, whose interiors were already outdated. The Moscow interior was handled by the bureau of sisters Olga and Irina Sundukov. But the menus in restaurants in both countries are similar.
The easiest way to check the menu is by cocktails: Ruth came up with some of the recipes 15 years ago. All drinks are prepared in front of the guests, at a small bar counter. In addition to mixtures of fruits, berries and vegetables, Fresh makes “Wheatgrass” shots (shot 100 rubles, double - 200 rubles) from young shoots of wheat, and also adds nutritious protein to some cocktails.
There is an option to create juice according to your own recipe - three ingredients from the list will cost 275 rubles for 250 milliliters. Suppliers of products are different, there are quite a lot of them, as the establishment tries to maintain a high level of food quality.
The kitchen at Moscow's Fresh was run by Ruth's friend, chef and vegan surfer Ricardo Morales. Now he is opening a new restaurant with her in his native Mexico. The owners promise that by the summer Morales will definitely visit the establishment and, possibly, update the menu. The head of the kitchen in his absence is Ekaterina Agapova. She prepares salads, hot dishes with basmati rice, buckwheat or noodles, seasoning them with tofu and chickpeas. The menu has five types of burgers (400 rubles) made from legumes, grains and vegetables, which the vegetarians who come here say may confuse meat eaters. Prices correspond to the location: a large portion of a hot dish is 550 rubles, a small portion is 200 rubles cheaper, salads are 450 rubles. There are lunches for 400 rubles. Fresh also serves falafel (450 rubles), deep-fried onion rings (250 rubles) and sweet potato fries (300 rubles).
There is alcohol on the menu, but unusual: organic wines (Kalis Chardonnay Grillo Sicilia Igt 2011 and Kalis Nero D"avola Shiraz Sicilia Igt 2011), biodynamic wines (Mongrana 2009, San Pietro Nero 2011 and San Pietro Gavi Docg 2011 ) and organic unfiltered Brunehaut beer. In the spring, it is planned to open another full-fledged establishment under the Fresh guise.
What the Food?
Surprise lunch delivery service
What The Food? is not a cafe, but a service whose subscribers receive a different lunch each time from the ingredients listed on the Facebook page. The “sudden lunch” delivery service was invented by friends Masha Fedorova and Natasha Shashkova, who previously worked in advertising agencies in the capital. The girls raised money for the project using the crowdsourcing platform Boomstarter. The debut of WTF took place at the New Year's festival "Form" at Artplay. Those interested were offered to buy intriguing boxes with secret contents.
Natasha and Masha are vegetarians, so now they prepare dinners exclusively from vegetables, although they use cheese and milk. The girls publish colorful photos with the ingredients of the future lunch on the WTF Facebook page, where customers can evaluate the composition and place an order. The girls also take photographs themselves, set up lighting and arrange photo sessions at home.
The cost of one serving weighing 450 grams is 350 rubles. Delivery is carried out by the Smartomato service, from two lunches it is free, for one you will have to pay 200 rubles. Masha and Natasha cook together, either in their own equipped kitchen or with friends in a cafe. They come up with recipes and combinations themselves at weekly meetings. Products are now bought in markets and hypermarkets such as Ashana. In the future, they will add fish as a new ingredient, but they promise to leave a completely vegetarian set to choose from.
Nowadays, aspiring entrepreneurs are actively preparing all the documents necessary to work with food, and by summer they dream of opening their own cafe or small kiosk on the territory of some creative cluster or park.
"Lifestyle"
Vegetarian Israeli dishes
The “Lifestyle” restaurant on Prechistenka is not entirely vegetarian, but it has vegetarian dishes in almost every section of its menu. The founders, Yulia Gurevich and Katya Volgina, were passionate about a healthy lifestyle, and from this passion four and a half years ago the concept, name and place itself emerged. Before Lifestyle, they tried their hand at running a small cafe on the territory of the Yug business center.
According to Yulia’s calculations, vegetarian items in the cafe make up a quarter of the menu. Everything is prepared by Israeli chef Oleg Valdman. Oleg graduated from the Tel Aviv culinary school, worked in the Israeli army, and then in the restaurant of the Crowne Plaza hotel on the Mediterranean Sea. He also came to Moscow at the invitation of the Crowne Plaza chain.
The chef's roots can be seen in the menu; there is a whole section with Israeli cuisine: shakshuka - Israeli scrambled eggs (229 rubles), falafel with tahini (399 rubles), hummus, tabbouleh, various pickles. Products are purchased from small, trusted suppliers - the Standard of Taste farm chain and the Zdorovenkovo farm; Gurevich herself regularly brings spices from Israel.
The restaurant space resembles a living room in a country house with lamps under lampshades and wooden chairs of Soviet design. Music from Elvis Presley to Lana Del Rey plays in the background. The establishment is designed for 60 seats. The cafe opposes televisions and also gives a discount if guests gathered at the same table turn off their phones and put them aside.
"Jagannath"
Vegetarian canteen
The oldest vegetarian cafe in Moscow, opened by entrepreneur and yogi Georgy Aistov. Aistov is one of the organizers of the vegetarian festival “Ethnomir”, and is now involved in the exhibition project “Samurai: 47 Ronin”. Over the fourteen years of its existence, “Jagannath” has turned from a restaurant with an esoteric slant into a kind of vegetarian fast food. Now, in addition to the main cafe on Kuznetsky Most, there are three more establishments at Kurskaya, Taganskaya and Maroseyka
Yaroslav Smirnov is responsible for the new cafes of the chain. He is also the ideologist of the Vegetarian magazine, which is distributed in all cafes. The menu of all four is handled by chief technologist Anatoly Vedensky. He has been working at Jagannath for more than ten years and monitors compliance with all technologies and recipes. Products for the cafe are collected from all over the world: spices are brought from India and Thailand, tofu and soy milk are ordered from Europe, and some ingredients are ordered from Mexico. Vegetables have been ordered from one supplier for many years in a row.
On the menu: vegetarian snacks, salads, soups and Indian sweets made from saffron, sesame, macrobiotic desserts. Everything costs ridiculous money by Moscow standards, but “Jagannath” tastes more like a canteen. There are options for vegans. Also under the roof of “Jagannath” they sell vegetarian and dietary products (cereals, soy products, sprouting grains, tofu) and conduct various events, from ethnic music concerts to culinary master classes.
"Raw Lunch"
Raw food cafe on Gilyarovskogo
This summer, the raw food cafe joined the store of the same name, opened by Svetlana Zemtsova a couple of years ago. The founder of the project has come a long way from vegetarianism to a raw food diet. She started by making her own chocolates from raw food ingredients. Now this technology is actively used in cafes. According to Alexey, the assistant manager, the cafe and store do not look for suppliers - they come on their own. Their products are then checked to ensure they meet the requirements and have the necessary certifications. They are tested in the laboratory of raw food biologist Yuri Frolov; he is also the owner of his own eco-village in the Tver region and supplies herbs, vegetables and fruits. The staff at Raw Lunch adhere to the principles of a raw food diet. True, they admit that sometimes they resort to vegetarianism.
The cafe serves raw food olivier from avocado, zucchini, mung beans and cucumbers, seasoned with raw food mayonnaise (large portion 100 rubles, small portion 50 rubles), pizza on a raw food crust (100 rubles per slice). There are several types of rolls - almond, pumpkin seed and wakame seaweed (six pieces - 150 rubles).
The drinks are made into cocktails from guarana, acai, wheatgrass, chia seeds and other currently advertised ingredients with the addition of apples, bananas or oranges. Depending on the amount of fruit, the price ranges from 150 to 200 rubles per 200 milliliters. There are freshly squeezed juices (200 milliliters - 100 rubles) and raw almond cocoa (100 rubles).
Food and drinks are prepared right there and controlled using a blender. Here you can buy prepackaged unsweetened bread and raw food kozinaki - 120 and 130 rubles, respectively. This is where the menu ends. But the newly arrived management team promises to soon carry out a revolution: introduce a full menu with new interesting dishes and, possibly, hire a chef. In plans, the team follows the St. Petersburg raw food cafe “Ukrop”.
Now “Raw Lunch” also works according to the “anti-cafe” system - for 100 rubles per hour you get tea (it will be heated if you wish, but there are also cold herbal infusions), raw food candies and working Wi-Fi.
The interior of the cafe in the basement is modest in a raw food way. To go inside, you must take off your shoes - there is carpet on the floor. In general, the room has 60 seats, which are easily filled during events - raw food and environmental seminars.
"Receptor"
Korean and European vegetarian cuisine
The first establishment with the name “Receptor” opened on Bolshaya Nikitskaya in 2010. The spouses Alexander Brailovsky and Nadezhda Pak opened their second cafe nearby, in Bolshoi Kozikhinsky, a year ago. Alexander is a vegetarian with fourteen years of experience, Nadezhda adheres to a pescatarian diet (that is, she eats fish). The couple themselves cook in the cafe using homemade recipes. The menu includes a mixture of Korean and European cuisines. The formation of this combination was influenced by the origin of the hostess: Nadezhda Pak is Korean, she has been cooking since she was five years old and knows many traditional recipes and family culinary secrets. Both restaurants promote a healthy lifestyle and do not use dyes, preservatives or flavor enhancers in food preparation.
The menu has a large selection of vegetarian rolls, several vegetarian soups: lentil (370 rubles), pumpkin “Receptor” (350 rubles) and Korean “Tendyantige” with a bowl of rice for 390 rubles. Hot vegetarian dishes include, for example, beet cutlets with spinach leaves and pumpkin seeds (280 rubles). Buns are made from chickpea flour, and in desserts agar-agar is used instead of gelatin. They prepare their own baked goods, and also make their own jam and smoke the fish themselves.
Suppliers chosen include Dorogomilovsky and Kuntsevsky markets, as well as small farms. The menu of the establishments seems to be mainly fish and vegetarian dishes.
The capacity of the cafe on Nikitskaya is 50 seats, the second - 80. The design tried to reflect the concept of a cozy home cafe - chairs made of untreated wood, many lamps with warm light, on the walls - reproductions of paintings by Larionov and other artists. We did the interior ourselves: Alexander Brailovsky was helped by designer Alexey Petrov. On Friday and Saturday evenings there are musical evenings with live music.
Cafe at NYM Yoga studio
Vegan cafe at a yoga studio
The yoga studio is hidden in the alleys of Arbat, the entrance to it is at the end of the building 4/5 on Plotnikov Lane. The establishment occupies the entire ground floor. You can get to the cafe without attending classes, but there are usually no random guests here.
NYM Yoga, founded by Ekaterina Kushner, is the only center in Moscow where they teach Jivamukti Yoga - a branch of yoga founded by Western ideologists. For employees, in addition to the practice of vinyasas, meditations and mantras, an ethical attitude towards the world around them is important. The studio supports within its walls a special Greenpeace “Green Office” program.
The cafe is run by a woman with an exotic appearance and Armenian-Jewish roots. Aida is a vegetarian and has been cooking and creating recipes here since the very beginning. The cafe began as a small tea bar, where people periodically ordered food from vegetarian stores. Now the kitchen is equipped with household appliances, there are even small ovens for baking. The menu is vegan. Dishes from buckwheat, legumes, bulgur, couscous, quinoa, and rice are available. There is hummus (250 rubles) and avocado rolls (250 rubles). Drinks include freshly squeezed juices (180−200 rubles), fruit cocktails and lassi (from 210 rubles), hot teas, infusions (rosehip infusion - 150 rubles) and masala. There are also desserts: vegetarian muffin (150 rubles) and carrot cake (160 rubles). You can eat and drink all this either at the bar or in a separate room - the relaxation room. There are several tables, including one large communal table with benches.
Fruits and vegetables are purchased from the Fruit Company, spices and coconut oil are purchased from Indian Spices. Much of it comes from the nearby Happy Vegan Shop.
Photos: Olya Eikhenbaum, Lena Grusitskaya, Mark Boyarsky, Gleb Leonov, Semyon Katz, What The Food /
Good evening! Today, as I promised earlier, I want to tell you about my helpers in the kitchen. Namely, about my tools for preparing healthy and tasty (hopefully) food, which make the cooking process faster and more enjoyable.
So, what helpers will the housewife need in the kitchen so that cooking does not turn into an endless and painful process?
Just today I stopped by one of the most dangerous stores in the world - IKEA. Dangerous - because this is where the population of many countries makes many thoughtless purchases. Not far from our house (only 40 km! :-) a new IKEA was built. Previously, there was an old one almost in its place. Now there is just a parking lot for countless guests, and next to it there is a new HUGE building. If I went to the old IKEA with pleasure for many years and found my way there easily and simply, but it simply infuriated my husband, then... Today I understood my husband. The current size of the newly built IKEA has pissed off even me. I wandered there for almost 3 hours, despite the fact that I didn’t need almost anything... Except for a couple of spoons, a clock for the bathroom (I really want to know exactly how long you can apply cream after a shower) and onion baskets and tomatoes (I store them in a dark, cool room).
As a result, I threw a bunch of spoons and ladles into the shopping bag, but I couldn’t find any watches or baskets of the size and texture I needed :-(. By the end, I just didn’t know how to get out of there quickly! It seemed like these endless shelves with they will never run out of goods... And even when I saw the cash registers in front of me, to get to them I still had to wade through a bunch of different Christmas tinsel for another 200 meters!!!
Well, okay, that was a digression from the topic. (As always:-).
What did I buy today at IKEA for my favorite kitchen? What kitchen helpers did I miss?
Here is the list:
2 wooden spoons for preparing hot dishes in non-stick cookware
1 plastic frying spatula
1 dough spatula (it’s very convenient not only for scraping out pie dough, but also for getting all the pesto or other food out of the food processor - you can’t do this with a regular spoon)
1 masher for mashing potatoes and other healthy root vegetables
Smoothie tubes are a quick sell-out in our family
2 jars for bulk products (tired of pouring seeds and raisins directly from plastic bags)
a round pizza cutter (I put off this purchase for a long time, considering it a waste of money and space) - but after another struggle with pizza, I still decided to spend 8 crowns (50 rubles). I hope the expense is worth it.
Here. This was my (almost) record at IKEA - buy so little and only according to the list. Almost - because I decided to buy a masher and a pizza cutter while I was already in the store.
I will share a list of what I have. Of course, it is not suitable for everyone - not everyone has exactly the same number of children and husbands :-), as I do. Look at the functionality - and make YOUR choice.
Let's start with pots and pans.
I have:
 |
| My helpers in the kitchen |
1 small frying pan 20 cm (for heating seeds and scrambled eggs for breakfast).
1 large frying pan (for frying meatballs and other foods).
1 large DEEP frying pan with lid (for mixed dishes, for pasta with sauce, instead of a wok pan).
2 small ladles for boiling eggs, rice and other cereals, as well as for preparing sauces. One of them has a VERY formal appearance - in the shape of a red heart - it’s good to serve rice to guests directly on the table in it :-) - and it’s beautiful, and there’s no need to rearrange it.
2 medium saucepans with a lid (4-5 liters each) - for soup. We could probably get by with just one. But one is slightly smaller than the other, but this is the one I use less and less... I’ll probably give it to my mother-in-law soon :-)
1 very large saucepan with a lid (when I need a lot of soup or when I’m making some kind of stew for a large number of guests - from 6 people)
1 tall 4 liter saucepan for cooking spaghetti. I don’t know, but for some reason it happened this way - it’s just for pasta and nothing else...
1 VERY formal saucepan with a lid with thick walls (cast iron) - it can be placed both on the stove and in the oven - very convenient for stews and sometimes for soups (for guests). Ideal for dishes that need to age.
What items on sale do I NOT recommend you spend money on?
Wok frying pan- you can’t cook anything on it except a wok... I have one like this - a gift from one company with which I collaborated. It costs a lot of money, takes up a lot of space - and it’s even a pity to give it away... But you see, you’ll have to :-). I would never buy one myself.
I also don’t recommend buying sets of dishes that contain a bunch of saucepans from the 1 liter, 1.5; 2; 3; 4; 5; and further down the list of liters... Moreover, they ALL have lids, which none can replace the other. Why do you need both 1 liter and 2 liter pots? If necessary, pour 500 ml into a two-liter ladle! And storing lids in such quantities is simply a disaster - they never fit anywhere... Better buy a 2-liter ladle, a 4-5-liter saucepan and a larger saucepan (if you have guests, then from 7 liters). I rarely use these, but at some point I got tired of going to my neighbor’s... So I bought it :-)
What else do I have in my kitchen?
2 measuring scoops a liter each (marked by ml). It is very convenient to measure products in them. Why 2? In many baking recipes, you need to measure out both dry and liquid ingredients - and mix the liquid first, then the dry. In order not to wash the ladle 100 times, I bought 2.
Set of plastic bowls on a rubber stand of different sizes (photo at the beginning of the post) - for preparing sauces, dough, cream, minced meat and other home-made semi-finished products. Maybe you can do without them and stir in regular pans, but these DO NOT slide on the table and you can easily whisk everything for yourself without worrying that the bowl will tip over.
1 large sieve— I use it both for sifting flour into baked goods and as a colander.
Universal grater with 4 sides. Completely ordinary. Serves me faithfully for almost 10 years.
Egg cutter- an indispensable thing for cutting eggs - and quickly - and many combinations!
Juice stand Among citrus fruits, the most common one is glass. With it I save a lot of lemons - with your hand you can squeeze out a maximum of half the juice, and with it - every last drop!
Garlic press- also bought at IKEA - the price-quality ratio of this particular product is just right.
Dough spatulas (now 2:-): one pink - for baking, and one green - for everything else, unsweetened. Truly a brilliant thing! He scoops everything out of the bowls without leaving a trace. True, my children don’t like them - there’s nothing to lick in a bowl of cream or pie dough! I try to remember this and not be overzealous.
Silicone brush for marinades (also from IKEA) - very convenient to spread on vegetables and meat before putting them on the grill.
My recent acquisition - ice cream spoon. It was sold at a significant discount for 3 kopecks - and I couldn’t resist the greed. Just like the pizza cutter, I always thought it was a waste of money. But I was VERY pleasantly surprised. I don't know why, but this spoon REALLY makes it much easier to remove ice cream from the jar (we buy ice cream in quart bowls). Yes, ice cream is not exactly a healthy food. But, if you remember my principle, the main thing in life is pleasure WITH THE MIND.
And now separately about knives.
I am a supporter of the idea that it is better to have few knives, but of good quality. If you have a bad knife, then you will be tortured to sharpen it. At the same time, it will also cut so-so.
A healthy diet includes LOTS of vegetables and fruits. And all of them, with rare exceptions, will have to be cut. Doing this with a good knife is much faster and more enjoyable.
You don't need many knives. I have only 4 of them:
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| My knives |
1 for bread - with wavy blade
1 large paring knife (wide blade)
1 medium knife - for meat and fish
1 small knife for small vegetables such as onions and garlic.
I also have a “safe” knife for peeling potatoes, carrots and other vegetables and fruits. This is where you can and should save money. I have some unknown knife from a hundred years ago - it does its job perfectly!
Now let's move on to more serious kitchen appliances.
It is clear that almost every housewife has both a stove and an oven. Almost, because I myself lived without an oven and with the stove lid closed for many years... But I wouldn’t call myself a housewife in those years either :-).
What miracle machines help me every day?
At one time I had a bulky food processor. Thankfully, it's broken. Why good? Because I came to the following conclusion: such super-universal machines perform ALL functions poorly. For example, my old food processor, in theory, was supposed to knead dough, chop vegetables, whip cream, and chop nuts... I just didn’t cook it myself according to the manufacturers’ promises. Eventually he chopped everything somehow, leaving a bunch of vegetables between the blade and the lid. He wasn't very good at kneading dough either. Whipping cream was something he couldn't do at all. Plus, it couldn’t be put in the dishwasher, and even washing it with your hands was problematic... In general, another gift...
Therefore, after it broke, I, after consulting with my friends, simply bought A WONDERFUL thing - a set from BRAUN - with a mini-cutter, mini-processor and hand blender. At the same time, it cost CHEAPER than a conventional combine. Its power is 600 watts. I have enough (almost always).
The mini cutter does an excellent job of preparing pesto and sauces in small quantities, as well as chopping herbs.
The food processor perfectly chops vegetables such as carrots and cabbage, and also mixes pesto sauces on an industrial scale (when I cook not for 1 meal, but with a reserve) and it also prepares minced fish and chicken.
I use a hand blender to puree soups right in the pan or bowl and make hot sauces.
But! If you really want to have helpers in the kitchen, and not a torment, then you can’t do without several NOT multifunctional machines.
Here's what else I bought after the broken, inconvenient combine harvester:
Stationary blender at 600 Watt (for smoothies, sauces). A regular blender will not cope with frozen berries. And mine has a special function for both ice and smoothies.
Dough kneading machine(she can still whisk and mix the ingredients, but the volume of the bowl is too large - and it’s not very convenient). If you are going to bake homemade bread, then this is just a godsend. After all, to make bread, you need to knead it for a long time. The longer the better. Sometimes for 30 minutes!!! And then I put everything down and went to do other things. The result justifies the money spent.(although this machine is a gift from Danish relatives and friends :-)
Hand mixer(I have it at 350 watts). I personally like to accurately monitor the process of whipping the dough and cream. If you overlook it a little, the result will not be the same. That's why I prefer the manual option.
I also have kitchen ELECTRONIC scales. I couldn't be happier with them since the moment I purchased them. A gift from my girlfriend :-). At some point, I got tired of looking at photocopies of clippings from old Soviet grandmother’s books with a table of the contents of this or that product in spoons, glasses and thimbles... And I can’t tell you how much easier my life in the kitchen has become! Highly recommend!
Cooking is not only tasty and healthy, but also quick and convenient! For a beginner (and even an “experienced”) vegetarian, there are devices that can make preparing any dish comfortable without losing quality! VEGETARIAN talks about kitchen appliances for all occasions.
Professional blenders
Mixing, chopping and creating a smooth paste are some of the most popular processes that you have to do in the kitchen. Carefully crushed products are more easily absorbed by the body. But you don’t always have the perseverance and nervous system to carefully grind nuts or, say, finely chop fruit. This is where the blender comes into the “game”, that is, cooking!
The device has one general requirement - ergonomics. Therefore, developers strive to create simple but functional designs. For example, one of the most popular models on the market, Dream Samurai 4HP from Rawmid, is made so that it easily fits into any interior and will become an indispensable assistant in the kitchen.
Need to make a fresh cocktail? Making a flavorful topping using mixed nuts? Or tougher - break the ice? The Rawmid blender can handle all these tasks.
Professional blenders have a couple of “appetizing” advantages for lovers of delicious desserts. The device allows you to quickly make natural nut butter with excellent consistency. You can also make real banana ice cream: just whip up the fruit, which you first leave in the freezer overnight. Due to its power, the blender easily grinds this mass.
The design of the device includes a container installed on a motor equipped with a control panel. That's all! When choosing, you should understand exactly why you need a blender. Its main task is to “chop” large products into small ones, which are then consumed as food. Do not stir the dough in a blender or beat eggs in it - there is a dough mixer and a mixer for this.
When choosing, pay attention to the following parameters:
· Volume of working capacity. To have a supply and be able to prepare any dishes, focus on a volume of 2 liters.
· Bowl material. Along with traditional glass and plastic, eco-friendly materials such as Tritan have recently proven themselves well.
It’s worth having a blender on hand - for a vegetarian, such a device works “7 days a week.”
Mini blenders
Ergonomic, productive and stylish - this is how mini-blenders can be described. The device is designed for the same tasks as its “big brother”, but does them in slightly smaller volumes. Such blenders take up very little space and can easily be hidden on any shelf. At the same time, there is no better assistant for preparing a fresh smoothie or cocktail after a run and at any time of the day than a mini-blender!
There is no need to defrost vegetables and fruits - throw frozen ones into the bowl, set the speed on the control panel and after a couple of minutes you are already drinking a healthy drink.
In a mini blender, the bowl volume is about 0.5-1 liter. The 500 W motor power copes with any task. Well, the control panel offers 2-3 modes for working with products.
An important advantage of a mini-blender for the user is a wide range of equipment options. Take, for example, the Dream mini BDM-07 model.
This device can be assembled like a construction set! You will get three useful devices at once: a sports bottle, a blender with a bowl for grinding food, and a device for making finer grinds. Whoosh! And you have a ready-made addition of nuts, chocolate and dried fruits to your smoothie bowl, porridge or raw food cake.
Auger juicers
Freshly squeezed juice is known to everyone as a storehouse of vitamins and minerals. A glass of the drink on an empty stomach stimulates digestion and strengthens the immune system. But the juice is different - and among other things, the content of useful elements is affected by the extraction process.
Screw models use a gentle mode, in which vegetables, fruits and herbs pass through the screw, and the pulp and juice are separated. The juice enters the container through a separate channel, and the pulp is thrown in the other direction. The result is freshly squeezed juice in the shortest possible time and preserving the full complex of vitamins and minerals. The drink turns out with pulp - but there is no foam or separation. And if you don’t like pulp, then use the strainer supplied by the manufacturer.
The thing is definitely useful - all that remains is to choose the right model. There are several time-tested tips for this:
1. The power of the “engine” should be about 200 W. Less may not be enough to work, but more is a waste of energy.
2. Screw speed at 40-60 rpm. This indicator contributes to the creation of ideal juice without disturbing the vitamin balance.
3. Control panel. Strive for comfortable operation of the device in order to enjoy making juice. And one more thing: many juicers have operating modes for certain fruits, which is very convenient!
4. Wide loading neck, which makes it easy to work with any fruit - you don’t even have to cut them first.
All these requirements are met by the Rawmid Modern JDM-80 - a powerful device that can turn vegetables and fruits into freshly squeezed juice in a matter of minutes.
Dehydrators
Fruits are needed all year round. So are vegetables. It is not always possible to find products of acceptable quality on store shelves - so why not prepare them yourself?
For long-term storage of fruits, it is sufficient to carefully remove all moisture from the structure of the fruit. In this case, it does not rot or deteriorate, but retains the benefits and vitamin complex. Dehydrators are not yet used as often as blenders, for example. But with increasing attention to the daily diet, the demand for devices will begin to grow.
The design of the dehydrator resembles (in fact, it is) a stove: a spacious compartment for placing chopped fruits and vegetables, a powerful heating battery and a control panel. You place the products on the removable panels, set the mode - and after a while you take out your own dried fruits. Determine the degree of drying yourself - a great opportunity to experiment with flavors! And in autumn and winter, enjoy healthy natural fruits. And without going shopping!
A dehydrator is very convenient to use for preparing berries and dried fruits for the winter. The device does an excellent job of drying herbs - linden, blueberry leaves, gooseberries and any others - the device dries the leaves while preserving their structure.
Dehydrators are often compared to dryers. But this device has its differences:
· Higher quality plastic, which is characterized by increased strength and the absence of harmful fumes.
· The design is designed to work with any product, while dryers can only process small portions.
· Wide range of possibilities for controlling the temperature and drying process, in contrast to the limited functionality of the dryer.
When choosing a dehydrator, think in advance about how many healthy snacks you plan to make. If you have a large family, then feel free to take Dream Vitamin DDV-10, which includes 10 steel trays. If you want a more compact model, then pay attention to the Dream Vitamin DDV-07 with seven trays.
Oil presses
Own mini-production of vegetable oil - right in the kitchen! For a vegetarian, this is an excellent solution to provide the diet with natural and nutritious oil. The high content of microelements in oil crops is reduced by industrial production. That is, there is oil, but the concentration of nutrients in it is significantly reduced compared to the initial one.
Oil presses are designed to make your own oil (hot and cold pressed) from any seeds and nuts. Almonds, peanuts, flax, sunflower seeds and the like can be used as raw materials.
Why is an oil press convenient:
1. Robust design based on simplicity.
2. Clear control panels with the modes necessary for operation.
3. Careful attitude towards products.
Some small restaurants acquire such devices - this reduces costs during long-term use, and also supplies cooks with natural oil.
In addition to the classic manual model, you can choose the Dream modern ODM-01 electric oil press from Rawmid. This model significantly speeds up the production of oil and allows you to make a larger volume with the same quality.
Vacuumizers
Storing food in a vacuum ensures a long period of freshness and preservation of benefits. The industrial vacuum sealer was previously used only on a large scale and in restaurants. Today there are models that can be installed in any kitchen. The device is compact, functional and precise in operation.
The device is equipped with a set of storage bags, film, a cutter (only in PRO versions) and a motor that pumps out air. After placing the products in a package (container, bottle - the device works with all types of containers), turn on the device. The air is extracted through tubes (except for models with bags) - and only the vacuum-packed product remains. The shelf life increases several times. It is very convenient to use a vacuum cleaner for preparing lunches for work and for storing fresh fruits and vegetables for the winter.
The device can be used for marinating products (a special mode is available in PRO versions) - due to the vacuum, the mariand penetrates into the products faster, reducing cooking to 20-30 minutes. Manufacturers of this category of equipment produce models that can work with wet and delicate products. For example, the Dream Pro VDP-02 packer from Rawmid can equally accurately create a vacuum with any product, including liquid!
Melanger
Behind the unusual name lies a practical device. With its help you can make fresh and tasty urbechi from any products. Unlike paste, urbech has a more uniform structure and is not subject to any heat treatment.
What can you do with melangeur? A lot of things: this is aromatic homemade chocolate with a delicate consistency, which is easy to pour into prepared molds. You can make your own flour of the exact grind you require. And if you add a lot of cream soups, purees and desserts, the benefits of the device become undeniable.
The melangeur contains special millstones (often granite), which are capable of grinding any food (nuts, fruits, vegetables) into a homogeneous mass. As a result, you will have fresh pasta on the table! The powerful motor of the device powers the system and the millstones begin to grind the necessary products - all this begins after pressing the “Start” button. Management is extremely simple, and the processing process preserves all the freshness and benefits of the products.
The user also receives additional attachments that perform specific functions. Thus, the Dream Classic MDC-01 model is equipped with a dough mixer attachment (it’s clear why) and a speller attachment, which helps to quickly make a large supply of coconut flakes.
Sous vide
For many, the device will be a “discovery”. Sous vide is an immersion device used to preserve the maximum benefits of foods. Among the different designs, thermal models stand out, such as Dream Modern SVDM-01 from Rawmid. This heater has one feature - it is designed for cooking food in a vacuum. That is, the usage looks like this:
1. Vacuum-packed products are placed in a pan.
2. Sous vide is also placed there.
3. Set the required temperature - and that’s it!
Due to the high accuracy of temperature setting (up to 0.1 degrees), any degree of heating is achieved. The products remain juicy and fully retain their benefits. And nothing will ever burn!
Sous vide is suitable for those who seek to achieve optimal eating conditions and nutritional benefits. The device has found wide application in molecular cuisine - most dishes simply cannot be prepared without sous vide! And the wide range of operating temperatures may appeal to raw foodists. Another interesting feature: the control panel of the device allows you to accurately set the temperature (up to 1 degree)! This means you can experiment with preserving the structure of vegetables during the cooking process.
Devices for water improvement: distiller, ozonizer
The water we drink and use during cooking must be clean. An obvious rule, but so often broken. Devices for water purification and enrichment ensure the preparation of the most important liquid for humans.
The Dream Classic DDC-01 home distiller from Rawmid uses a natural process: water is heated and turns into a gaseous state - after which it condenses in a separate bowl and turns into a liquid again. Such metamorphoses lead to cleansing of impurities, toxins and harmful elements. At the output we get crystal clear water.
The productivity of a home distiller of 1 liter per hour can fully provide you with high-quality water.
By the way, the device has another name - spirolyzer.
Sprouters
And finally, the most interesting thing. A complete Dream Sprouter SDM-02 Rawmid microfarm in your kitchen! You can feel like an amateur breeder or a farmer.
A sprouter is installed in a compact form, which will supply you with sprouted grains and fresh herbs at any time. This way, there will always be healthy elements on the table that should be present in a vegetarian’s diet.
You control the process of seed ripening and green growth yourself - for this there is adjustable watering and lamps operating in a certain spectrum to illuminate the plants. At the initial stage of seed germination, the device ensures uniform watering, and after the roots appear, the plant itself looks for water in the container using the root system. The sprouter becomes an individual project for growing fresh produce! For example, you can easily grow wheat in your kitchen, up to 15 cm high, from which you can simply make fresh wheatgrass.
When choosing, pay attention to the capacity, watering and lighting modes, as well as the dimensions and shape of the structure.
Dmitry Shevko