ier for food service establishments to expand their offerings with more plant-based dishes. And there are also those who have completely “converted” to veganism, at the same time also promoting a sustainable, greener lifestyle. This makes it possible to offer customers a full ecological experience. For example, Purezza is a vegan pizzeria with locations in Brighton, Camden, and Manchester (in England). Giving up mozzarella cheese did not stop it from winning first prize at the 2019 World Pizza Championships, beating more than 6,500 pizzerias around the world. The winning pizza included whole wheat dough infused with BrewDog Punk IPA beer and topped with marinated tempeh, mushrooms, sautéed kale and bean sauce, as well as vegan mozzarella and a fermented cashew cheese. The Purezza team is currently in the process of opening a vegan mozzarella factory. La Table de Collete, on the other hand, is an ecological Parisian gourmet restaurant. It offers a series of dishes specifically designed to significantly reduce carbon emissions. The “Bon pour le climat” (good for the climate) calculator is used to choose ingredients that emit the least carbon dioxide into the atmosphere. The restaurant’s five-course vegetarian menu emits 800 grams of carbon dioxide, eight times less than meat dishes. Renewable energy is used to directly grow fruits and vegetables and offers an exclusively seasonal menu. Don’t forget dessert Pastry is the most difficult kind of cooking because it relies on a proper balance of scientific relationships that leave no room for improvisation. It requires precision in portions, preparation, and resting times. Every detail must be perfect. In addition to all these difficulties, plant-based pastry must deal with another issue of no small significance. What makes traditional pastries so creamy and tasty are the fats. Butter, milk and eggs are the basic ingredients, strictly banned from vegan cooking. But this isn’t really a problem. A new generation of high-class vegan pastries has emerged, making every specialty irresistible. As a result, numerous vegetarian establishments have sprung up offering delicious desserts, as visually appealing as they are delicious. Examples include Viga Bakery in London (England), Pansy inMilan (Italy), BerndsWelt inGrabern (Austria), La Besnéta in Barcelona (Spain), Julietta Pastry Lab in Rome (Italy), and Chimneys in Berlin (Germany). Some of the most popular vegan desserts include cheesecake made with tofu or cashew cream and garnished with fresh fruit or chocolate ganache. Another classic is chocolate cake, made with soy or almond milk and garnished with cocoa frosting. Gelato is also often included in pastry shop menus, made from non-dairy milk and offered in a virtually infinite range of flavours. 69 image by Freepik image by kroshka nastya ok freepik
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