The chef of a vegetarian restaurant Yevgeny Onufrienko: quit his job with meat and everything connected with it. Meals for vegetarians - balanced examples of menus for all occasions The main assistant of a vegetarian in the kitchen

My assistants in the kitchen (on the question of vegetarian food).

Many of my friends are not averse to, if not completely switch to vegetarian food, then at least cook more dishes from fruits and vegetables, but they just think that it takes a lot of time, some special kitchen equipment, if we are talking about "living ", That is, thermally unprocessed food. It seems to them that they will not cope with this task.

In fact, there is nothing difficult here. Equipment is needed, I admit it. But after all, everyone equips the kitchen with various helpers - a microwave oven, a bread machine, a deep fryer, a double boiler, a multicooker, a coffee maker ... This is all in order to spoil the food, you cannot say otherwise ... So in order not to spoil the food, but to use it as it is , in which the Creator conceived it for us, we will also need something, but quite a bit.))

I'll tell you about my three main and biggest assistants, which I use regularly, that is, every day.

This is a juicer, blender and electric grater. As you can see, nothing overly complicated. These three "heroes" are stationary, that is, I do not put them in any lockers. When designing the kitchen, I conceived a special place for them; sockets are located there, since these are all electrical appliances.

Above, there are shelves on which the spices I need, nuts, grains, seeds for germination, dried fruits are located - so to speak, a set for creativity. The shelves are open, everything is at hand, and I believe that they decorate my kitchen.)))

In the corner on the left you can see the so-called immersion blender, a very handy thing! ..

The second question that I heard is that many people are reluctant to wash this additional "equipment".

Well what can I say? Of course you need to wash the dishes. But I find it much easier and more pleasant to wash a juicer than a greasy frying pan. Moreover, it does not take much time - the case stands still, only removable parts are washed, just with cool water with a special brush. No detergents, no grease - no problem!))) Plus, the juicer doesn't need to be washed after every use. Its design is such that after use, you can simply spill water while it is on and use it again, as many times as necessary during the day. And I wash it at the end of the day only once. This is no problem for me!

The blender is simply rinsed with warm or cold water. You can even pour water, turn it on and it will wash itself, all that remains is to pour out the water and rinse - everything is very simple and fast!

The electric grater is also washed instantly - it is disassembled into 3 parts, the body remains standing, and these parts are washed in the same way in a matter of seconds.

So I don’t spend any extra time on washing my pets and assistants, because I don’t have any greasy dishes. Of course, I have a frying pan (somewhere in the closet)), but the more you eat "live" food, the less you want boiled (stewed, baked, fried). We have this natural process - a gradual decrease in the amount of "boiled" in favor of "live" food.

For example, I used to cook squash caviar by baking vegetables in the oven and then chopping them in a blender, but after we tasted the taste of "live" caviar, I don't even want to bother with all this baking ... and it makes no sense - " kill "live food, and even spend time and energy on it ... I just do not want to do this.

I still have little helpers, I'll tell you about them another time.)))

Good evening! Today, as I promised earlier, I want to tell you about my helpers in the kitchen. Namely, my tools for cooking healthy and tasty (hopefully) food, which make the cooking process faster and more enjoyable.

So, what kind of helpers will the hostess need in the kitchen so that cooking does not turn into an endless and painful process?

I just drove into one of the most dangerous stores in the world today - IKEA. Dangerous - because it is there that the population of many countries makes a lot of rash purchases. We have built a new IKEA not far from our house (only 40 km! :-). Previously, almost in its place was the old one. Now there is just parking for countless guests, and next to it is a new HUGE building. If I went to the old IKEA with pleasure for many years and found my bearings there easily and simply, and she simply infuriated my husband, then…. today I understood my husband. The current size of the newly built IKEA pissed off even me. I almost wandered there for more than 3 hours, despite the fact that I didn't need almost anything ... Except for a couple of scoops, hours in the bathroom (I really want to know exactly how much more cream can be smeared after a shower) and onion baskets and tomatoes (I keep them in a dark cool room).

As a result, I threw a bunch of cooking spoons into the shopping bag, but I couldn't find the clock or baskets of the size and texture I needed :-(. In the end I just didn't know how to get out of there quickly! It seemed that these endless shelves with goods will never run out ... And even when I saw the cash desks in front of me, I still had to wade through a bunch of different Christmas tinsel for another 200 meters !!!

Well, okay, it was a departure from the topic. (as always:-).

What did I buy today at IKEA for my favorite kitchen? What kind of helpers in the kitchen did I miss?

Here's a list:

2 wooden spoons for preparing hot meals in non-stick cookware
1 plastic frying spatula
1 spatula for dough (it is very convenient for her not only to scrape off the dough for the pie, but also to fish out all the pesto or another dish from the food processor - you cannot do this with a regular spoon)
1 crush for mashed potatoes and other healthy root vegetables
tubes for smoothies - they disperse in our family instantly
2 jars for bulk products (tired of pouring seeds and raisins straight from plastic bags)
a round pizza knife (I put off this purchase for a long time, considering it an extra waste of money and space) - but after another struggle with pizza, I still decided to spend 8 kroons (50 rubles). I hope the spending will pay off.

Here. It was my (almost) record at IKEA - buy so few and only from the list. Almost - because I decided to buy a crush and a pizza knife when I was already in the store.

I will share the list of what I have. Of course, it will not suit everyone - not everyone has exactly the same number of children and husbands :-) as mine. Look at functionality - and make YOUR choice.

Let's start with pots and pans.

I have:

My assistants in the kitchen

1 small frying pan 20 cm (for heating seeds and scrambled eggs with an omelet for breakfast).
1 large skillet (for grilling meatballs and other foods).
1 large DEEP pan with lid (for mixed dishes, for pasta and sauce, instead of the WOK pan).
2 small scoops for boiling eggs, rice and other cereals, and for making sauces. One of them has a VERY ceremonial appearance - in the form of a red heart - it is good to serve rice to guests in it right on the table :-) - and beautiful, and there is no need to shift.
2 medium saucepans with a lid (4-5 liters each) - for soup. Probably, one could do with one. But one is slightly smaller than the other, but I use it less and less ... Probably, I will soon give it to my mother-in-law :-)
1 very large saucepan with a lid (when you need a lot of soup or when I make a stew for a large number of guests - from 6 people)
1 high saucepan of 4 liters - for cooking spaghetti. I don't know, but for some reason it happened so - it is just for pasta and for nothing else ...
1 VERY ceremonial casserole with a thick-walled lid (cast iron) - it can be placed both on the stove and in the oven - very handy for stews and sometimes for soups (for guests). Ideal for dishes that need to sweat.

Which of the commercially available items do I NOT recommend spending your money on?

Frying pan wok- you can't cook anything on it except FOK ... I have this one - a gift from one company with which I collaborated. It costs a lot of money, takes up a lot of space - and it's even a pity to give it back ... But you see, you'll have to :-). I would never buy one myself.

I still do not advise buying sets of dishes where there are a bunch of pots from the 1 liter, 1.5 liter series; 2; 3; 4; 5; and further down the list of liters ... And they ALL have a cap, which none will replace the other. Why do you need pots for 1 liter and 2 liters? If need be, pour 500 ml into a 2 liter scoop! And storage of lids in such quantity is just a disaster - they never fit anywhere ... Buy a 2-liter ladle, a 4-5-liter saucepan and a larger pan (if you have guests - then from 7 liters). I rarely use these, but at some point I got tired of going to my neighbor ... So I bought it :-)

What else do I have in my kitchen?

2 measuring cups one liter each (with ml markings). It is very convenient to measure products in them. Why 2? In many baking recipes, both dry and liquid ingredients must be measured - and mixed first liquid, then dry. In order not to wash the ladle 100 times, I bought 2.
Set of plastic bowls on a rubber stand of different sizes (photo at the beginning of the post) - for making sauces, dough, cream, minced meat and other homemade semi-finished products. Maybe you can do without them and stir in ordinary pots, but these do NOT slide on the table and you can calmly whip everything for yourself, without worrying that the bowl will turn over.
1 large sieve- I use it both for sifting flour into baked goods and as a colander.
Universal grater with 4 sides. Quite ordinary. Serves me faithfully for almost 10 years.
Egg cutter- an indispensable thing for cutting eggs - and quickly - and many combinations!
Juice squeeze stand from citrus - the most common, glass. With it, I save a bunch of lemons - you can squeeze out half of the juice with your hand, and with it - every drop!
Garlic press- also bought at IKEA - the price-quality ratio of this particular product is the very thing.
Dough spatulas (now 2 :-): one pink for baking, and one green for anything else, savory. Indeed, a brilliant thing! It rakes everything out of the bowls without a trace. True, my children do not like them - there is nothing to lick afterwards in a bowl of cream or pie dough! I try to remember this and not be overzealous.
Silicone brush for marinades (also from IKEA) - it is very convenient to spread vegetables and meat before putting them on the grill.
My recent acquisition - ice cream spoon. It was sold at a significant discount for 3 kopecks - and I could not resist greed. Just like with the pizza knife, I have always considered it a waste of money. But I was VERY pleasantly surprised. I don’t know why, but it is REALLY much easier to take ice cream out of the jar with such a spoon (we buy ice cream in liter bowls). Yes, ice cream is not a very healthy diet. But, if you remember my principle, the main thing in life is the pleasure of MIND.

And now about knives separately.

I am a supporter of the idea that few knives are better, but good quality. If you have a bad knife, then you will be tortured to sharpen it. At the same time, he will also cut so-so.

A healthy diet involves a LOT of fruits and vegetables. And all of them, with rare exceptions, will need to be cut. Doing it with a good knife is much faster and more enjoyable.

You don't need a lot of knives. I have only 4 of them:

My knives

1 for bread - with a wavy blade
1 large kitchen vegetable knife (wide blade)
1 medium knife - for meat and fish
1 small knife for small vegetables such as onions and garlic.

I also have a "safe" knife for peeling potatoes, carrots and other vegetables and fruits. This is where you can and should save money. I have some kind of unknown knife a hundred years ago - it does an excellent job with its functions!

Now let's move on to a more serious kitchen technique.

It is clear that almost every hostess has both a stove and an oven. Almost, because I myself lived without an oven and with a closed stove lid for many years ... But I would not call myself a mistress in those years either :-).

What kind of wonder machines help me every day?

At one time, I had a bulky food processor. Fortunately, he broke down. Why is it good? Because I came to the following conclusion: such super-versatile machines perform poorly in ALL functions. For example, my old harvester, in theory, was supposed to knead the dough, chop vegetables, beat cream, and chop nuts .... I just didn’t cook according to the promises of the manufacturers. Eventually He crumbled everything somehow, leaving a pile of vegetables between the blade and the lid. Kneading the dough, too, did not work out very well. Whipping cream was beyond his power. Plus, it was impossible to put it in the dishwasher, and even washing it with your hands was problematic ... In general, another present ...

Therefore, after it broke down, I consulted with my friends and bought just WONDERFUL thing - set from BRAUN - with mini cutter, mini harvester and hand blender. At the same time, it cost CHEAPER than a conventional combine. Its power is 600 watts. I have enough (almost always).

Mini cutting does an excellent job of preparing pesto and sauces in small quantities, with slicing greens.

The harvester perfectly crumbles vegetables such as carrots and cabbage, and also kneads pesto sauces on an industrial scale (when I cook not for 1 meal, but with a stock) and it also prepares minced fish and chicken.

With my hand blender, I puree soups in a saucepan or plate and make hot sauces.

But! If you really want to have helpers in the kitchen, and not torment, then you cannot do without several non-multifunctional machines.

Here's what I still got after the broken uncomfortable combine:

Stationary blender 600 watts (for smoothies, sauces). A regular blender can't handle frozen berries. Mine has a special function for both ice and smoothies.
Dough kneading machine(She can still beat and mix the ingredients, but the bowl is too large - and this is not very convenient). If you are going to bake homemade bread, then this is a godsend. After all, in order for the bread to turn out, it needs to be kneaded for a long time. The longer the better. Sometimes for 30 minutes !!! And then he set everything, and went to do other things for himself. The result is worth the investment.(although this machine is a gift from Danish relatives and friends :-)
Hand mixer(I have it for 350 watts). I personally like to keep an eye on the process of whipping the dough and cream. A little oversight - and the result is not the same. Therefore, I prefer the manual option.

I also have ELECTRONIC kitchen scales. I am not overjoyed with them from the moment of purchase. A gift from my girlfriend :-). At some point, I got tired of looking at photocopies of clippings from old Soviet grandmother's books with a table of the contents of a particular product in spoons, glasses and thimbles ... And I can't tell you how much easier my life in the kitchen has become! Highly recommend!

Once upon a time in vegetarian Moscow there was only one "Jagannat", now everything has changed and vegetarian cafes are beginning to appear in the city, not only without an esoteric bias, but also with a gastronomic one. The Village, as a food publication in general, is looking for cafes and restaurants where it is really tasty, and it doesn't matter if they are vegetarian, Korean or meat-based. We are convinced that a limited list of products - avoiding the use of meat, fish, and anything else - cannot be an excuse for the freshness of the dishes. Vegetarian food, like any other food, should be tasty and interesting. To find just one, The Village decided to explore everything that is on the green Moscow market. We found about 20 cafes and restaurants: vegetarian, vegan and raw food. Today the first ten: Fruits & Veges, Moscow-Delhi, Pico-co Café, Fresh, What the Food ?, Lifestyle, Jagannat, Raw Lunch, Receptor and a cafe at NYM Yoga studio.

Fruits & Veges

Vegan Cafe Short Menu

Muscovite Anton Lubny opened a new vegan cafe on the territory of Artplay. Anton is a vegan, not a fan of esotericism, but he understands that lentil soup should cost no more than 100 rubles - it was with this thought that he decided to open his place. In the implementation of his plans, it was not investors who actively helped him, but his friends. In particular, the interior of the new cafe, built in the form of an amphitheater with transforming tables, was made by the Yunaya architectural bureau headed by Misha Antonov (this agency was recently posted on Furfur).

The cafe has a capacity of 30 seats, but many take takeaway here. At the very bottom there is a bar counter and an open kitchen. Freshly squeezed juices (80 rubles) and smoothies (150 rubles) are prepared behind the bar. Next to the counter there is a temporary coffee shop of the Cherny cooperative. The presence of coffee enthusiasts in the fruit and vegetable house is not surprising: the projects have the same pricing principles. There are eight people in the team in total. These, according to the organizers, are "enterprising guys, most of whom combine work with study on the territory of Artplay": at the BHSAD, the Moscow School of New Cinema and the MARCH School of Architecture.

From suppliers Fruits & Veges choose not farmers and markets, but the usual "Auchan", Metro and a couple of other places, discovered empirically by the owner himself. There is no permanent menu - they talk about it with caution, since the declared one may not appear. A more or less stable menu usually contains falafel (150 rubles) and soups (borsch, hodgepodge, lentil) made from seasonal vegetables. They plan to introduce breakfasts with pancakes and porridge. Falafel is cooked by a guy from Sevastopol - Yura Us. They say in the cafe that he specially came to Moscow to cook it here according to a certain recipe. It looks like a whipping up of unjustified importance: the falafel is not bad, but not at all such as to go after it on purpose. The falafel balls themselves are fried in advance, not after receiving the order; tomatoes from the conventional "Auchan" in a decent cafe in winter should simply be banned: there is definitely no health in this. You can temporarily replace them, for example, with a trade wind.

In the kitchen, alternately, but not regularly, two cooks work. Behind the bar, the bartender Kostya from the now closed Vegabar is experimenting. In the evenings one of the tables downstairs is occupied by a DJ. In the future, for the DJ, they want to make a separate cabin in the wall above the bar. While the cafe in a van with a bomb shelter (this is not a joke: downstairs near the bar you can see two impressive locks - behind one of them there is a wardrobe for employees) looks more like a student house than an institution aimed at business. The owner himself says that his main desire is to "create his own atmosphere" so that "it is comfortable on one side of the rack and on the other."

"Moscow-Delhi"

Indian vegetarian food
in a tiny room

Vegetarian workshop "Moscow-Delhi" was opened by a young couple with no experience in the restaurant business: Galina Efimovna Kalinina, who was previously involved in filmmaking, and Bott Johan Michael, a Frenchman, who had previously worked as a theater director. The food chief at Sumit Café Rewa Raguwanshi is a chef from Delhi. There are only three small tables in the room; up to 15 people can be accommodated here at the same time. The products are mainly used organic (half are brought from India), they do not use electric tools when preparing food - everything is done by hand.

During the day, food is prepared for dinner all together: Sumit, Galya, Yohan and a couple of assistants. The restaurant opens for guests at six o'clock, on weekends you can agree and come earlier. There is no menu as such - the dishes are changed every day, sometimes repeating. There is no meat, fish, poultry or eggs. The food is simple: whole grain organic flour cakes, dal, vegetables.

On weekends, they make tali - a dish of rice, yogurt and sabja with a lot of spices and spices. For sweets, traditional Indian desserts are served: burfi, gulabjamun made from baked milk and halva made from carrots. But for all its simplicity, here, like nowhere else on our list, it is precisely the gastronomic approach that is felt. Unlike most Indian restaurants in Moscow, which use ready-made spice mixes and other store-bought ingredients for cooking, Moscow-Delhi does everything from scratch on its own.

It happens that there is nowhere to sit in "Moscow-Delhi", but other times there is almost no one. Therefore, of course, you can try to come without an appointment, and if you are lucky, you will be guaranteed a delicious dinner. But it is still better to sign up, because during the day they cook here exactly for the number of people who are expected in the evening. There is a dinner for one thousand rubles along with drinks. There is no alcohol, perhaps biodynamic wine will appear later.

Pico-co Café

Vegan food at the car wash and delivery

Getting into Pico-co from the street is not easy, so few people know about this vegetarian cafe. It is located on the second floor of a car wash on Yauzskaya embankment, a four-minute walk from the main entrance of Artplay. The idea of ​​the project belongs to the yoga-astrologer Nikita Kitin, the traveler-snowboarder Artyom Dikanov and the architect and part-time consultant on Ayurveda Anastasia Nechiporenko.

There is nothing memorable inside: two halls - a large and a small one with a counter, a couple of TVs on the walls - in general, as it should be in a cafe, where visitors wait while their car is washed. With one exception: all food, including desserts, is vegan.

The menu includes salads and snacks, three sandwiches in a pita for 150 rubles - "Vostochny", "Lobio" and "Chili". There are also soups that change depending on the day of the week, while miso with seaweed is always available. Initially, the food was prepared by the owners themselves, but now they have hired and trained staff.

The team has far-reaching plans to subscribe chefs from Syria or India to cook truly authentic national dishes. Owners find suppliers themselves.

For those who do not want to wander along the Yauzskaya embankment and make a close acquaintance with the washing staff, there is a delivery service in the cafe, however, now it covers only the territories of Artplay, Winzavod and Arma. In addition, Pico-co provides snacks to some of Moscow's yoga studios, including its own Yoga.Point. Another area of ​​Pico-co's activity is catering for parties and celebrations. Mainly meze is prepared for events. There are no restrictions in the geography of delivery. In the future, the guys want to develop a network of vegetarian fast foods in the south of Russia.

Fresh Cafe

Huge selection of drinks from fruits, berries
and vegetables with strange names

Fresh is a Canadian-imported vegetarian cafe that belongs to the chain that was invented in the late 90's by Ruth Tal. On the Russian side, the spouses Dmitry and Irina Azarov are responsible for the cafe on Bolshaya Dmitrovka. Both are adherents of vegetarianism and a healthy lifestyle. Before the opening, Irina went to Toronto for an internship, and Ruth, in turn, came to Moscow during the launch of the cafe. As a result, Moscow Fresh has turned out to be more modern and fresher than the Canadian ones, whose interiors have already become outdated. The Moscow interior was handled by the bureau of the sisters Olga and Irina Sundukov. But the menu in the restaurants of both countries is similar.

The easiest way to check the menu is by cocktails: Ruth came up with some of the recipes 15 years ago. All drinks are prepared in front of the guests, behind a small bar counter. In addition to mixtures of fruits, berries and vegetables, Fresh makes "Whitgrass" shots (100 rubles, double - 200 rubles) from young wheat shoots, and also adds nutritious protein to some cocktails.

There is an option to create juice according to your own recipe - three ingredients from the list will cost 275 rubles per 250 milliliters. Food suppliers are different, there are a lot of them, as the institution tries to maintain a high level of food quality.

The kitchen in Moscow Fresh was staged by Ruth's friend, chef and vegan surfer Ricardo Morales. Now he is opening a new restaurant with her in his native Mexico. The owners promise that by the summer Morales will definitely visit the establishment and, possibly, update the menu. Home in the kitchen in his absence - Ekaterina Agapova. She prepares salads, hot dishes with basmati rice, buckwheat or noodles, seasoning them with tofu and chickpeas. There are five types of burgers on the menu (400 rubles) made from legumes, grains and vegetables, which vegetarians say they come here can confuse meat-eaters. Prices correspond to the location: a large portion of a hot dish is 550 rubles, a small portion is 200 rubles cheaper, salads are 450 rubles. There are lunches for 400 rubles. Fresh also cooks falafel (450 rubles), deep-fried onion rings (250 rubles) and sweet potato fries (300 rubles).

The menu contains alcohol, but unusual: organic wines (Kalis Chardonnay Grillo Sicilia Igt 2011 and Kalis Nero D "avola Shiraz Sicilia Igt 2011), biodynamic wines (Mongrana 2009, San Pietro Nero 2011 and San Pietro Gavi Docg 2011 ) and organic unfiltered beer Brunehaut.In the spring it is planned to open another full-fledged establishment under the name Fresh.

What the Food?

Delivery service "surprise lunch"

What The Food? is not a cafe, but a service whose subscribers get a different meal each time from ingredients listed on their Facebook page. The service for the delivery of "surprise meals" was invented by friends Masha Fedorova and Natasha Shashkova, who had previously worked in Moscow advertising agencies. The girls collected money for the project using the Boomstarter crowdsourcing platform. The WTF debut took place at the Forma New Year Festival in Artplay. Those who wished were offered to buy intriguing boxes with classified contents.

Natasha and Masha are vegetarians, so now they cook exclusively dinners from vegetables, however, they use cheese and milk. The girls publish colorful photos with the ingredients of the future lunch on the WTF Facebook page, where customers can evaluate the composition and place an order. The girls also take photos themselves, put on the lights and arrange photo shoots at home.

The cost of one serving weighing 450 grams is 350 rubles. Delivery is carried out by the Smartomato service, from two meals it is free, for one you have to pay 200 rubles. Masha and Natasha cook together, do it either in their own equipped kitchen, or at friends in a cafe. Recipes and combinations are created by themselves at weekly meetings. Products are now bought in markets and hypermarkets such as "Ashana". In the future, fish will be added as a new ingredient, but they promise to leave a completely vegetarian set to choose from.

Now, aspiring entrepreneurs are actively involved in the preparation of all the documents necessary for working with food, and by summer they dream of opening their own cafe or small kiosk on the territory of some creative cluster or park.

"Lifestyle"

Vegetarian Israeli food

The "Way of Life" restaurant on Prechistenka is not entirely vegetarian, but its menu contains vegetarian dishes in almost every section. The founders Julia Gurevich and Katya Volgina were passionate about a healthy lifestyle, from this passion four and a half years ago the concept, name and place itself emerged. Before "Way of Life" they tried their hand at a small cafe on the territory of the "Yug" business center.

According to Yulia's calculations, vegetarian positions in the cafe make up a quarter of the menu. Everything is prepared by the chef from Israel Oleg Waldman. Oleg graduated from the Tel Aviv cook school, worked in the Israeli army, and then in the restaurant of the Crowne Plaza hotel on the Mediterranean Sea. He also came to Moscow at the invitation of the Crowne Plaza chain.

The chef's roots can be traced in the menu, there is a whole section with Israeli cuisine: shakshuka - Israeli scrambled eggs (229 rubles), falafel with tahini (399 rubles), hummus, tabbouleh, various pickles. Products are bought from small trusted suppliers - the Standard Vkusa farm network and the Zdorvenkovo ​​farm; Gurevich herself regularly brings spices from Israel.

The restaurant's space resembles a living room in a country house with lamps under shades and wooden chairs of Soviet design. Music from Elvis Presley to Lana Del Rey plays in the background. The institution is designed for 60 seats. Cafes oppose televisions, and also give a discount if guests gathered at the same table turn off their phones and put aside.

"Jagannath"

Vegetarian canteen

The oldest vegetarian cafe in Moscow, opened by entrepreneur and yogi Georgy Aistov. Aistov is one of the organizers of the Ethnomir Vegetarian Festival, and is currently working on the Samurai: 47 Ronin exhibition project. Over the fourteen years of its existence, "Jagannat" from a restaurant with an esoteric bias has turned into a kind of vegetarian fast food. Now, in addition to the main cafe on Kuznetsky Most, there are three more establishments at Kurskaya, Taganskaya and Maroseyka

Yaroslav Smirnov is responsible for the new cafes of the chain. He is also the ideologue for Vegetarian magazine, which is distributed in all cafes. Chef-technologist Anatoly Vedensky is engaged in the menu of all four. He has been working at Jagannath for over ten years and ensures compliance with all technologies and recipes. Products for cafes are collected from all over the world: spices are brought from India and Thailand, tofu and soy milk are ordered in Europe, and some ingredients are ordered in Mexico. Vegetables have been ordered from one supplier for many years in a row.

On the menu: vegetarian snacks, salads, soups and Indian sweets from saffron, sesame seeds, macrobiotic desserts. Everything costs ridiculous money by Moscow standards, but Jagannat tastes like a canteen. There are options for vegans. Also under the roof of "Jagannath" they sell vegetarian and dietary products (cereals, soy products, seeds for sprouting, tofu) and hold various events, from concerts of ethnic music to culinary master classes.

"Raw lunch"

Raw food cafe on Gilyarovskogo

The raw food cafe has grown this summer to the store of the same name, opened by Svetlana Zemtsova a couple of years ago. The founder of the project has come a long way from vegetarian to raw food diet. She started by making chocolates herself from raw ingredients. Now this technology is actively used in cafes. According to Aleksey, the assistant manager, they are not looking for suppliers in the cafe or in the store - they come on their own. After that, their products are checked for compliance with the requirements and the availability of the necessary certification. They are checked in the laboratory by the raw food biologist Yuri Frolov, he is also the owner of his own ecovillage in the Tver region and supplies greens, vegetables and fruits. The Raw Dinner employees adhere to the principles of a raw food diet. True, they admit that they sometimes break loose on vegetarianism.

The cafe prepares raw salad made from avocado, zucchini, mung bean and cucumbers, seasoned with raw mayonnaise (large portion - 100 rubles, small portion - 50 rubles), pizza on a raw food crust (100 rubles per slice). There are several types of rolls - almond, pumpkin seeds and wakame seaweed (six pieces - 150 rubles).

Drinks are used to make cocktails from guarana, acai, whitgrass, chia seeds and other currently advertised ingredients with the addition of apples, bananas or oranges. Depending on the amount of fruit, the price ranges from 150 to 200 rubles per 200 milliliters. There are freshly squeezed juices (200 milliliters - 100 rubles) and raw cocoa from almonds (100 rubles).

Food and drinks are prepared right there, controlled with a blender. Here you can buy prepackaged unsweetened bread and raw kozinaki - 120 and 130 rubles, respectively. This is the end of the menu. But the newly arrived management team promises to revolutionize soon: introduce a full menu with new interesting dishes and, possibly, hire a chef. The plans of the team are equal to the St. Petersburg raw food cafe "Ukrop".

Now "Raw Lunch" also works according to the "anti-cafe" system - for 100 rubles an hour you get tea (it can be heated if you wish, but there are also cold herbal infusions), raw food sweets and working Wi-Fi.

The interior of the cafe in the basement is modest in a raw food style. To get inside, you must definitely take off your shoes - there is a carpet on the floor. In general, the room is designed for 60 seats, which are easily filled during events - raw food and environmental seminars.

"Receptor"

Korean and European vegetarian cuisine

The first establishment with the name "Receptor" started working on Bolshaya Nikitskaya in 2010. The spouses Alexander Brailovsky and Nadezhda Pak opened their second cafe nearby, in Bolshoy Kozikhinsky, a year ago. Alexander is a vegetarian with fourteen years of experience, Nadezhda adheres to a pescetarian diet (that is, she eats fish). The spouses themselves cook in the cafe according to home recipes. The menu features a mixture of Korean and European cuisines. The origin of the hostess influenced the formation of such a combination: Nadezhda Pak is Korean, she has been cooking since she was five and knows many traditional recipes and family culinary secrets. Both restaurants promote a healthy lifestyle, do not use dyes, preservatives and flavor enhancers in food preparation.

The menu includes a large selection of vegetarian rolls, several vegetarian soups: lentil (370 rubles), pumpkin "Receptor" (350 rubles) and Korean "Tendyantige" with a bowl of rice for 390 rubles. Hot vegetarian dishes include, for example, beet cutlets with spinach leaves and pumpkin seeds (280 rubles). Buns are made from chickpea flour, and agar is used instead of gelatin in desserts. They prepare baked goods on their own, and they themselves make jam and smoke fish.

Dorogomilovsky and Kuntsevsky markets, as well as small farms, are chosen from suppliers. The menu of the establishments looks like it is mainly fish and vegetarian dishes.

The capacity of the cafe on Nikitskaya is 50, the second - 80. The design tried to reflect the concept of a cozy home cafe - chairs made of raw wood, many lamps with warm light, on the walls - reproductions of paintings by Larionov and other artists. They did the interior themselves: Aleksandr Brailovsky was assisted by the designer Aleksey Petrov. Musical evenings are organized on Friday and Saturday nights with live music.

NYM Yoga Studio Cafe

Vegan cafe at the yoga studio

The yoga studio is hidden in the alleys of the Arbat, the entrance to it is at the end of the building 4/5 on Plotnikov lane. The establishment occupies the entire basement floor. You can get to the cafe without attending classes, but there are usually no casual guests here.

NYM Yoga, founded by Ekaterina Kushner, is the only center in Moscow where jivamukti yoga is taught, a yoga trend founded by Western ideologists. For employees, in addition to the practice of vinyasas, meditations and mantras, an ethical attitude towards the world around them is important. The studio maintains within its walls a special Greenpeace program "Green Office".

The cafe is run by a woman with an exotic appearance and Armenian-Jewish roots. Aida is a vegetarian, she cooks and comes up with recipes here from the very beginning. The cafe began with a small tea bar, where they periodically ordered food from vegetarian stores. Now the kitchen is equipped with household appliances, there are even small ovens for baking. The menu is vegan. In the presence of dishes from buckwheat, legumes, bulgur, couscous, quinoa, rice. There is hummus (250 rubles) and rolls with avocado (250 rubles). Freshly squeezed juices (180-200 rubles), fruit cocktails and lassis (from 210 rubles), hot teas, infusions (rosehip infusion - 150 rubles) and masala are prepared from drinks. There are also desserts: a vegetarian muffin (150 rubles) and carrot pie (160 rubles). All this can be eaten and drunk either at the bar counter, or in a separate room - the rest room. There are several tables, including one large communal table with benches.

Fruits and vegetables are purchased from the "Fruit Company", spices and coconut oil - from "Indian Spices". Much is transported from the nearby Happy Vegan Shop.

Photos: Olya Eikhenbaum, Lena Grusitskaya, Mark Boyarsky, Gleb Leonov, Semyon Katz, What The Food /

You can cook not only tasty and healthy, but also quickly and conveniently! For a beginner (and "experienced") vegetarian, there are devices that can make the preparation of any dish comfortable without losing quality! VEGETARIAN talks about kitchen appliances for all occasions.

Professional blenders

Mixing, chopping and smoothing are some of the most popular processes in the kitchen. Foods that are finely chopped are easier for the body to absorb. But there is not always enough perseverance and the nervous system to carefully grind the nuts or, say, finely chop the fruit. This is where the blender comes into play, that is, cooking!

The device has one general requirement - ergonomics. Therefore, developers strive to create simple yet functional designs. For example, one of the most popular models on the market Dream Samurai 4HP from Rawmid is made in such a way that it will easily fit into any interior and will become an indispensable assistant in the kitchen.

Need to make a fresh cocktail? Prepare a flavored sprinkle from a mixture of nuts? Or harder - breaking the ice? All these tasks will be handled by the Rawmid blender.

Professional blenders have a couple of “mouth-watering” benefits for lovers of delicious desserts. The device allows you to quickly make a natural nut butter of excellent consistency. You can also make real banana ice cream: just beat the fruits, which are previously left in the freezer overnight. Due to the power, the blender easily grinds this mass.

The design of the device includes a container mounted on a motor, equipped with a control panel. That's all! When choosing, you should understand exactly what you need a blender for. Its main task is to "chop" large products into small ones, which are then consumed as food. Do not stir the dough in a blender or beat eggs in it - there is a dough mixer and a mixer for this.

When choosing, pay attention to the following parameters:

· The volume of the working capacity. To have a supply and the ability to cook any dishes, focus on the volume of 2 liters.

· Bowl material. Along with traditional glass and plastic, eco-friendly materials such as tritan have proven to be good lately.

It is worth having a blender on hand - such a device works for a vegetarian “seven days a week”.

Mini blenders

Ergonomic, productive and stylish - this is how mini-blenders can be described. The device is designed for the same tasks as its "big brother", but does them in slightly smaller volumes. These blenders take up very little space and are easy to hide on any shelf. At the same time, there is no better assistant for making a fresh smoothie or cocktail after a run and at any time of the day than a mini blender!

It is not necessary to defrost vegetables and fruits - throw the frozen ones into the bowl, set the speed on the control panel and after a couple of minutes you are already drinking a healthy drink.

In a mini-blender, the volume of the bowl is about 0.5-1 liter. The motor power of 500 W is quite capable of handling any task. Well, the control panel offers 2-3 modes for working with products.

An important advantage of the mini-blender for the user is a wide range of equipment options. Take the Dream mini BDM-07, for example.

This device can be assembled like a constructor! You will get three useful devices at once: a sports bottle, a blender with a bowl for chopping food and a device for making a finer grind. Vzhuh! And you've got a nut, chocolate and dried fruit addition to a smoothie bowl, porridge or raw cake.

Auger juicers

Freshly squeezed juice is known to everyone as a storehouse of vitamins and minerals. A glass of drink on an empty stomach stimulates digestion and strengthens the immune system. Only juice and juice differ - and among other things, the squeezing process affects the content of useful elements.

Auger models use a gentle mode, in which vegetables, fruits and herbs pass through the auger, the cake and juice are separated. The juice enters the container through a separate channel, and the cake is thrown in the other direction. The result is freshly squeezed juice in the shortest possible time and with the preservation of the full complex of vitamins and minerals. The drink is obtained with pulp - but there is no foam and stratification. And if you do not like the pulp, then use the strainer supplied by the manufacturer.

The thing is definitely useful - it remains to choose the right model. There are some time-tested tips for this:

1. The power of the "engine" should be about 200 watts. Less may not be enough for work, and more is a waste of energy.

2. Rotation of the screw at the level of 40-60 rpm. This indicator contributes to the creation of ideal juice without disturbing the vitamin balance.

3. Control panel. Strive to work comfortably with the appliance to enjoy juicing. And one more thing: many juicers have operating modes for certain fruits, which is very convenient!

4. Wide loading neck, which makes it easy to work with any fruit - you don't even need to cut them beforehand.

All these requirements are met by Rawmid Modern JDM-80 - a powerful device that can turn vegetables and fruits into fresh juice in a matter of minutes.

Dehydrators

Fruit is needed all year round. So are vegetables. It is not always possible to find products of acceptable quality on store shelves - so why not prepare them yourself?

For long-term storage of fruits, it is enough to carefully remove all moisture from the structure of the fruit. In this case, it does not rot, does not deteriorate, but retains the benefits and the vitamin complex. Dehydrators are not used as often as blenders, for example. But as the focus on the daily diet increases, the demand for appliances will begin to grow.

The design of the dehydrator resembles (in fact, it is) a stove: a spacious compartment for storing chopped fruits and vegetables, a powerful heating battery and a control panel. You put food on removable panels, set the mode - and after a while you get your own dried fruits. Determine the degree of drying yourself - a great opportunity to experiment with flavors! And in autumn and winter, enjoy healthy natural fruits. And no shopping!

The dehydrator is very convenient to use for harvesting berries and dried fruits for the winter. The device copes well with drying herbs - linden, blueberry, gooseberry leaves and any others - the device dries the leaves, preserving their structure.

Dehydrators are often compared to dryers. But this device has its own differences:

· Better quality plastic, which is characterized by increased strength and the absence of harmful fumes.

· Designed to handle any product, while dryers can only handle small portions.

· Ample opportunities for temperature control and drying process, in contrast to the limited functionality of the dryer.

When choosing a dehydrator, think beforehand about how many healthy snacks you plan to make. If you have a large family, then feel free to take the Dream Vitamin DDV-10, which includes 10 steel trays. If you want a more compact model, then pay attention to the Dream Vitamin DDV-07 with seven trays.

Oil presses

Own mini-production of vegetable oil - right in the kitchen! For the vegetarian, this is a great solution to provide the diet with natural and nutritious oil. The high content of trace elements in oil crops is reduced by industrial production. That is, there is oil, but the concentration of nutrients in it is significantly reduced in comparison with the initial one.

Oil presses are designed to make your own oil (hot and cold pressed) from any seeds and nuts. Almonds, peanuts, flax, sunflower seeds and the like can be used as raw materials.

Why the oil press is convenient:

1. Robust design based on simplicity.

2. Intuitive control panels with modes necessary for operation.

3. Respect for products.

Some small restaurants acquire such devices - this reduces costs during long-term use, and also supplies cooks with natural oil.

In addition to the classic model with a manual drive, you can choose the electric oil press Dream modern ODM-01 from Rawmid. This model significantly speeds up the production of oil and allows you to make a larger volume with constant quality.

Evacuators

Storing food in a vacuum ensures a long period of freshness and retention of benefits. The industrial vacuum was previously only used on a large scale and in restaurants. Today there are models that can be installed in any kitchen. The device is compact, functional and precise in operation.

The device is equipped with a set of storage bags, a film, a cutter (only in PRO versions) and an air pumping motor. After placing the products in the package (container, bottle - the device works with all types of containers), turn on the device. Air is extracted through tubes (except for models with bags) - and only the product remains in a vacuum package. The shelf life is increased several times. It is very convenient to use the vacuum unit for preparing meals for work and for storing fresh fruits and vegetables for the winter.

The device can be used for marinating food (there is a special mode in the PRO versions) - due to the vacuum, the mariande penetrates the food faster, reducing the cooking time to 20-30 minutes. Manufacturers of this category of equipment produce models that can handle moist and delicate products. For example, the Dream Pro VDP-02 packer from Rawmid can create a vacuum with the same precision with any product, including liquid!

Melanger

A practical device is hidden behind an unusual name. With its help, you can make fresh and tasty urbechi from any product. Unlike paste, Urbech has a more uniform structure and does not undergo any heat treatment.

What can be done with melange? Many things: this is aromatic homemade chocolate with a delicate consistency, which is easy to pour into prepared molds. You yourself can make the flour exactly as you want it. And if you add here a lot of cream soups, mashed potatoes and desserts, then the benefits of the device become undeniable.

In the melangere, special millstones (often granite) are installed, which are able to grind any products (nuts, fruits, vegetables) into a homogeneous mass. As a result, you will have fresh pasta on your table! The powerful motor of the appliance drives the system and the millstones begin to grind the required products - all this begins after pressing the "Start" button. The operation is extremely simple, and the processing process retains all the freshness and usefulness of the products.

The user also obtains additional attachments that perform certain functions. So, the Dream Classic MDC-01 model is equipped with a dough mixer attachment (it is clear why) and a speller attachment, which helps to quickly make a large supply of coconut chips.

Suvid

For many, the device will turn out to be a "discovery". The Suvid is a submersible device used to preserve the maximum health benefits of foods. Among the various designs stand out thermal models such as the Dream Modern SVDM-01 from Rawmid. This heater has one feature - it is designed for cooking food in a vacuum. That is, the usage looks like this:

1. Vacuum packed food is placed in a saucepan.

2. Place the suvid there.

3. Set the required temperature - and that's it!

Due to the high accuracy of setting the temperature (up to 0.1 degrees), any degree of heating is achieved. Foods remain juicy and retain their full benefits. And nothing will ever burn!

Suvid is suitable for those who seek to achieve an optimal state of food, nutritional benefits. The device has found wide application in molecular cuisine - most dishes simply cannot be prepared without suvid! And a wide range of operating temperatures may appeal to raw foodists. Also an interesting feature: the control panel of the device allows you to accurately set the temperature (up to 1 degree)! This means you can experiment with the preservation of the structure of vegetables during the cooking process.

Devices for improving water: distiller, ozonizer

The water we drink and use while cooking must be clean. An obvious rule, but so often violated. Devices for water purification and enrichment provide preparation of the most important liquid for a person.

The Dream Classic DDC-01 home distiller from Rawmid uses a natural process at its core: water heats up and turns into a gaseous state - then it condenses in a separate bowl and turns into liquid again. Such metamorphoses lead to purification of impurities, toxins and harmful elements. At the exit we get crystal clear water.

The performance of a home distiller of 1 liter per hour is able to provide you with high quality water to the fullest.

By the way, the device has one more name - a spirolizer.

Sprouters

And finally, the most interesting thing. Complete microfarm Dream Sprouter SDM-02 Rawmid in your kitchen! You can feel like an amateur breeder or a farmer.

A germinator is installed in a compact form, which will supply you with germinated grains and fresh herbs at any time. So on the table there will always be useful elements that should be present in the diet of a vegetarian.

You control the process of seed ripening and the growth of greenery yourself - for this there is an adjustable irrigation and lamps operating in a certain spectrum to illuminate the plants. At the initial stage of seed germination, the device provides uniform watering, and after the roots appear, the plant itself looks for water in the container using the root system. The sprout becomes an individual project for growing fresh produce! For example, you can easily grow wheat in your kitchen, up to 15 cm high, from which you can simply make fresh witgrass.

When choosing, pay attention to the capacity, irrigation and lighting modes, as well as the dimensions and shape of the structure.

Dmitry Shevko

Companies employing vegetarian chefs:

• Fresh Restaurant;
• "TD SARMA";
• "UrgentNaym.rf search service";

At the moment, in Russia for the specified vacancy, the popular salary value is 40,000 rubles per month. A vegetarian chef job is popular in the country. The maximum salary reaches 70,000 rubles. In most cases, this position requires full employment. The category to which specialization belongs in the professions reference is called "". Currently employers have posted 3 full-time vacancies. The minimum monthly salary for this request is 16,500 rubles. On the Internet search engine for the query "cook of vegetarian cuisine", the page is at 0 positions. Employment of workers in the vegetarian chef category can be as follows: full-time, full-time, part-time. Data on vacancies in the specialization of the chef of vegetarian cuisine in Russia. In the current month, the average salary for all vacancies in Russia is 41,000. The median salary per month for the current query is 40,000 rubles. The specified vacancy is in demand in the regions: