Most of us either turn up our nose or think “pretentious” when someone mentions vegan food. Oxford Dictionary defines ‘vegan’ as “a person who does not eat or use animal products”. So when chef Alejandro Cancino came all the way from Australia to “discuss some serious stuff” about being “vegan”, we listened up.
With Alejandro was chef Nivi Das, a Calcutta girl who has now made Australia her home. The duo spoke about ethical eating and going vegan on June 10 at Swissotel Kolkata Neotia Vista, where Alejandro also curated a special menu for ‘Vegan Treat for the City of Joy’, a two-day vegan food festival held in association with t2.
A pot of minestrone, payesh, beetroot feta kebabs and a chat later, t2 came away fuller and wiser about the ways of going vegan, and how it is not too difficult to turn one.
Vegan is not the same as vegetarian
Vegan equals no animal products. Not just meat, vegans avoid anything derived from living beings. This means no milk, no eggs, no cheese, no honey, even no leather!
Vegan is not just a diet, it’s a way of life
The philosophy is simple — live and let live. “Most importantly, don’t exploit those who do not have a voice to speak for themselves,” said Nivi. The vegan way of life is sustainable and environment-friendly.
Vegan and health
You feel less stuffed after a meal and less bloated. Vegan food is easier to digest and it helps avoid skin blemishes, said the chef duo.
Is being vegan expensive?
Nope. The trick is to think Indian. You have to find local alternatives for Western products. For instance, use locally available saboo dana instead of quinoa. Or, jaggery instead of refined sugar, said Nivi. Easy-peasy.
Vegan food is not tasty
That’s a myth! One has to use imagination. “Any food made with love tastes good. You try our recipes and then comment!” said Nivi.
Vegan and malnutrition
Are those who do not have meat or cheese more prone to osteoporosis? “No. In Japan, people who avoid meat and cheese have other ways of supplementing calcium in their diet. The good news is, with vegan food, you can eat a lot more. So it provides you with much more nutrients,” said Alejandro.
A must-try vegan dish?
For Nivi, it’s kale and broccoli soup. For Alejandro, a baked samosa-like tart. “Healthy, tasty and harms no one!” said the duo.
Know the chefs
Alejandro Cancino: The 32-year-old Argentine trained under celebrity chef Raymond Blanc. He’s had stints in Spain, Mexico and Japan before moving to Australia where he runs the restaurant, Urbane, in Brisbane. Alejandro has worked at Noma in Copenhagen, a two-Michelin-starred restaurant.
Nivi Das: A Calcutta girl based in Australia, Nivi is a vegan chef and food consultant. “Taste vegan food for what it is, don’t compare it with what you usually get,” is her advice.
Seviyan Payesh
Ingredients
- Seviyan: 150g
- Soya milk: 200ml
- Coconut cream: 400ml (approx)
- Brown sugar: 150g
- Cashews: 50g
- Raisins: 30g
- Pistachio: 10g
- Saffron: A few strands
- Green cardamom powder (optional)
Method
1. Dry roast the seviyan in a pan and keep it aside.
2. Reduce the soya milk on low flame to half its volume.
3. Add coconut cream to the milk and keep cooking on low flame.
4. Add saffron, roasted cashew and raisins.
5. Add seviyan to the mixture and allow it to be cooked.
6. Mix brown sugar. You can use jaggery instead.
7. Finish with green cardamom powder and garnish with pistachios. You can serve it hot or cold.
Text: Megha Mukherjee
Pictures: Sayantan Ghosh
