More and more people are taking part in the Veganuary campaign month. These three recipes make it easier to start the month without animal products.
More and more people are starting the new year with a vegan diet and abstaining from animal products for a month. In 2022, more than 600,000 people took part in the so-called Veganuary – many of them want to stay on the ball in the long term. However, such a change can be quite a challenge, especially at the beginning. Franziska Countess Fugger von Babenhausen and her partner Mauro Bergonzoli present their favorite vegan recipes in their cookbook “Magic Food” (Callwey Verlag). In an interview with spot on news, the “Magic Contessa” reveals her best tips for anyone who wants to try a vegan diet.
When did your vegan journey begin and why did you become vegan?
Franziska Countess Fugger von Babenhausen: After my partner Mauro had to be hospitalized with severe coronary heart disease in June 2016 and he was prescribed a whole cocktail of pills for the rest of his life, all the alarm bells went off in my head. I started researching and looking for a solution outside of the pharmaceutical world. I came across a treasure trove of doctors and their studies and watched documentaries like “What the Health” or “Forks over Knives”. We then decided to cook purely plant-based for a month and to compare the blood values.
How quickly did you notice positive health changes?
Fugger von Babenhausen: Immediately. After the first few days we just felt better. We noticed a deeper, more restful sleep, more strength, the skin improved, the head clearer and we felt a kind of lightness and freshness in body and soul. After a month, the confirmation came in the better blood values. Soon after, Mauro not only dropped the pounds, but also the pills.
Going vegan is difficult for many. Do you have any tips for beginners?
Fugger von Babenhausen: I think it depends on how you make the decision to go plant-based and not animal products – everyone has their own story. For us, it was primarily the desire to reduce or eliminate medication. But one of our daughters was vegan long before us because she loves animals so much. Others choose a vegan diet because it’s better for our environment. My best tip is to approach everything without coercion and pressure, enjoy reading and experimenting. Going your own way slowly and having fun and finding your own balance is, in my opinion, the most productive way.
Is there a product that still makes you weak? What do you do in such moments?
Fugger von Babenhausen: Since we decided to become vegan of our own free will and without any stress or pressure, luckily we don’t have moments like that anymore. If we still wanted a piece of fish or spaghetti vongole at the beginning, then we ate that too. After a while, however, the whole range of tastes changed and we just didn’t like anything animal anymore.
Fig Monsieur
Ingredients for two servings: 1 tsp Dijon mustard, 1 tsp lemon juice, 2 pinches of salt, ¼ tsp nutmeg (ground), 50ml coconut milk (creamy part of the can), 4 slices of toast, 4 vegan cheese slices, 4 ripe figs, 80g grated vegan cheese , 0.5 tsp paprika powder, pepper
Preparation: Preheat the oven to 250 °C (convection oven 230 °C) and line a baking tray with baking paper. In a bowl, stir the Dijon, lemon juice, salt, pepper, nutmeg and coconut milk until smooth. toast bread Cut figs into thin slices. Spread a teaspoon of the cream on each toast.
Top two of the four slices of toast as follows: a slice of cheese, two to three slices of figs, a teaspoon of grated cheese, another slice of cheese and two to three more slices of figs. Then place the second toast with the cream side on top of the cheese and fig layer. Spread two teaspoons of cream on both toasts. Scatter over the remaining grated cheese, drizzle over the remaining cream, sprinkle with paprika and pepper.
Bake everything in the oven for about 20 minutes. Serve with fresh figs.
Pink noodles
Ingredients for four servings: 2 tbsp sea salt, 1 piece of ginger (20 g), 250 g wide glass noodles, 100 ml beetroot juice, 2 tbsp virgin olive oil, 2 cloves of garlic, half an onion (small diced), 2 tbsp Prosecco, 150 ml coconut milk, 1 tbsp maple syrup, 60 g vegan grated Parmesan, 1 tbsp Dijon mustard, 1 pinch salt and pepper, 4 basil leaves for serving, 2 tbsp olive oil with chilli flakes (optional)
Preparation: Bring sea salt and ginger to a boil in a pot of water. Heat the olive oil in a pan. Squeeze in the garlic. Add the finely diced onions and sauté for a minute or two. Top with Prosecco and coconut milk.
Stir in the maple syrup, Parmesan and Dijon mustard. Remove from stove. Cook noodles in hot water for three to four minutes. Remove ginger. Drain the pasta and add directly to the sauce. Stir in the beetroot juice, a pinch of salt and pepper. Garnish with a basil leaf and serve. If you like, drizzle chili oil over it.
Chocolate Chip Coconut Cookies
Ingredients for approx. 14 cookies: 100 g cashew nuts, 100 g flour, 50 g grated coconut, 1 tbsp baking powder, 1 pinch of salt, 60 g vegan chocolate drops, 200 g chickpeas (cooked), 4 tbsp coconut milk, 60 g banana, 3 tbsp coconut blossom sugar , 3 tbsp maple syrup, 2 tbsp lemon juice, 1 tbsp grated lemon zest, 1 tsp bourbon vanilla, 2 tbsp sunflower oil
Preparation: Preheat the oven to 250 °C (convection oven 230 °C). Line a large baking sheet with parchment paper.
Chop the cashew nuts in the food processor for 30 seconds. Pour into a large mixing bowl. Sift flour on it. Add grated coconut, baking powder, salt and chocolate chips. Mix with a whisk.
Blend the wet ingredients in the food processor for two minutes. Add to the flour mixture and knead into a dough. Chill in the fridge for 20 minutes. Roll a generous tablespoon of dough into a ball with your hands. Press gently in the center and form into cookies, about 2 cm high. Place on a baking sheet lined with parchment paper. Bake 20 minutes.