Vegetable proteins
Vera and Pietro are vegetarians for various reasons. It made little sense for them to offer meat and fish in the store.
The good news is that today there are many plant-based alternatives to animal protein. From the more traditional varieties such as tempeh and tofu, which are prepared in a variety of ways, to the various legumes that are made into falafel and meatballs, to the newer varieties that are mostly based on peas, lupins or soybeans and mimic the taste and texture of muscle.
The products are supported and complemented by refined spices, smoke, various seeds and more.
However, the parameter for selection is always to choose foods that are as unrefined as possible. The transition between the basic foods and the finished recipe should be simple and straightforward. Ideally, we should therefore cook as much as possible ourselves and keep the ready-made protein foods, which are easy to store in the freezer, in case we are in a hurry.
The ideal formula is not to get stressed, neither because you absolutely have to cook nor because you want to prepare too many things. Few foods spread out throughout the day are ideal.
Vegetarians know how important protein is. In traditions where this diet is practiced by most people, such as in India, it is eaten three times a day and prepared in such a way that it can be easily absorbed by the body. For vegans, a constant supply of vitamin B12 is important, which you can find in natural form in our Wellbeing section.