84 | Hrana » Food Following the success ofmilk substitutesmade fromsoya,almonds,oatsandotheralternatives, restaurant menus and grocery shops are now offering many plant-based meals that extend beyond the scopeofwhatwe’vepreviouslyhad the opportunity to see (and try) as part of vegan cuisine. We can sometimes replace meat with other sources of protein that are just as good, but also desirable. There’s really a plethora of alternatives to animal proteins, and the good thing is that, thanks to their structure, they can be combined and prepared in a variety of ways. Also testifying to the claim that plant-based proteins can rival animal ones are lentils, which we can use as a meat substitute in pasta dishes, or to prepare tasty home-made burgers. This new chapter in themeatless revolution opened with plant-based burgers, and now even famous Swedish meatballs have their own vegan version. These veggie balls have the taste and texture of meat, and look just like “regular” ones. However, the more sustainable Sat i s f y bot h hunge r and consc i ence Time to trymeat fromthe garden Perhaps theonlygood thing the coronavirus epidemichas brought is theneed to strengthenour immunity, preserveour healthandmorecarefully select the foodsweeat. Doyou know about theprincipleof plant-basednutrition andhow it has conquered theworld? plant version, made from yellow pea protein, oats, apples andpotatoes, is actually anoption that’s suitable for many - frommeat lovers to vegetarians, vegans and lovers of diverse flavours. And next on the menu, believe it or not, is veggie chicken! Plant-based meals on the market essentially target Generation Z’s so-called “flexiterians”. These “vegan curious” types are young, educated and informed people whohave various reasons to reduce their intake ofmeat. Some are concerned about animal cruelty, while others say that they simply want to eat more healthily. In our country, unfortunately, theprevailingattitude is still that we can’t satiate our hungerwithoutmeat, thoughwe are being increasingly convinced that this isn’t actually the case. Plant-based sources of protein can also be very nutritious and calorific, while at the same time providing flavours that will satisfy a “carnivore’s” senses. There is increasing evidence that healthy food is protective, and thatwenot onlyprotect ourselves by switching to such a diet, but also have a positive impact on the entire planet and its eco systems. Clinical trials conductedonplant-baseddiets have shown that they reduce the risk of contracting the most serious diseases by 90 per cent. Meat alternatives have also been shown to be one of the fastest ways to reduce one’s personal impact on the environment, due to the fact that livestock breeding accounts for 15 per cent of the world’s total emissions of harmful gases. Plant-basednutritionenthusiasts joinedforcesat the start of 2022 for the project #Veganuary, which found itself among the tophashtags trendingon social networks worldwide. The aim of Vegan January was to show how culinary creativity comes to the fore when we opt for seasonal ingredients that are obtained humanely and that, over the long term, this is the only way to satisfy our hunger - and our conscience. Lajfstaj l / L i festyle Time što se zdravo hranimo doprinosimo i boljoj ekološkoj situaciji, pa razmislite o tome It is worth considering that we also contribute to improving the ecological situation by eating healthily Foto: Profimedia / TimGainey
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