Starting a Vegan Diet - Nutrition - Eßlinger Newspaper 2

Starting a Vegan Diet – Nutrition – Eßlinger Newspaper

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Grapefruit and cinnamon juice in a salad dressing? When Gabriela Letzing started cooking vegan products about three years ago for health reasons, she was fascinated at first with her new and exotic flavors. "I was looking forward to every new day and cooking dishes that would have been too expensive by then. The reason was quite unpleasant: Because Esslingerin was stressed and acidified in her old profession of communication designer, she wanted a treating post. advised you to try a vegan diet. Letzing started a 14-day diet using a cookbook – and immediately became convinced. "It didn't feel like a diet." Instead of giving up, the 52-year-old felt curious and enthusiastic. vegan diet, and her two children were not immediately on fire, but now they eat and mostly lean. The husband was vegetarian anyway, so the conversion was not great. In 2018, Letzing turned his passion into business and opened a vegan restaurant, "Delicantina" in Esslingen which is mostly open for lunch and also holds cooking classes.

"Don't bypass cooking"

For entry into a vegan diet, Letzing considers the 14-day program "fully recommended." However, it takes time, who can rest easier. Otherwise, there are "simple tricks that aren't expensive" meals to convert: black coffee instead of latte macchiato, vegetable cream instead of cream in tomato sauce, margarine instead of butter on bread. If you don't like meat, you can try replacement products – "where processed foods are not healthy". Letzing therefore offers tofu, legumes, mushrooms and nuts as protein suppliers instead of Beyond-Burger in its dining room. "But you can't get around to cooking," he says. "It's long-winded at first, but getting used to a certain routine will be easier." Delicantine cookbook Margarine, vegetable milk and cream, tofu, lots of vegetables, legumes and cashew nuts belongs to the vegan pantry, Quinoa and Co., miso paste, yeast flakes and a large selection of spices.

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Beetroot soup by Gabriel Letzing



In a lined pan, heat medium oil. Fry onions (4-5 minutes), add garlic and ginger, and add coriander and chili if desired. Simmer for 5 minutes, stir again. Add the stock of beets and vegetables and bring to a boil. Then place the stove on small and simmer until the beets are soft (about 20 minutes). Carefully simmer the contents of the pot with a mixer until it has a creamy texture. Now add the coconut milk, salt and pepper. Garnish to taste with coriander or plain parsley and add slices of lime and coconut chips to taste.