You’re definitely in step with the times if you’ve renounced all animal products in your food, clothing and cosmetics, while also doing your bit for the protection of animals, the climate and the environment along the way. Observing sustainability just feels good. It’s no wonder that more and more vegan fashion labels are emerging and that many brands have made a point of rejecting animal testing. But the vegan lifestyle has also long been synonymous with pleasure, wellness and glamour. Since 2013, Petra Balzer has filled her blogazine www.veganettes.com with recipes and articles on fashion, beauty and lifestyle. “Animal protection has always been important to me”, she says, “and it was only later that I began to pay attention to my own health”. Vegan eating not only helps to get rid of those extra pounds, it also brings down blood pressure. Many first time vegans attest to feeling a greater vitality than ever before. Suddenly, they find the energy for a little evening jog, for example. There are many reasons to switch from a meat to a plant-based diet. But Petra Balzer also says, quoting freely from Tolstoy: “People find it difficult to change their habits”. Indeed, the point is not to make all these changes at once. Having one or two vegan days a week or introducing a few vegan products to your menu is already a good start. And beyond the confines of your plate, there’s a wealth of sustainable and environmentally friendly products to discover. Why not resolve to try something new?
Andalusian potato and fig salad
The Moors left their culinary mark on Spain before leaving. This lovely oriental inspired salad from Andalusia is quick and easy to make.
Ingredients for 4 servings
300 g potatoes, quartered and cut lengthwise
4 figs, quartered
1 bunch of spring onions
1 garlic clove
2 tbsp olive oil
50 ml balsamic vinegar
30 g sugar
Salt, pepper, cumin
Preparation
Stir the potatoes in 1 tbsp olive oil and spices. Roast in a pre-heated oven at 200°C until golden.
Meanwhile, bring the balsamic vinegar and sugar to a boil and let simmer for about 10 minutes. Take the reduction off the hob and set aside to cool.
Gently fry the spring onions with the garlic in 1 tbsp olive oil until light brown. Set aside to cool.
Combine the potatoes and onions and add the figs.
Enjoy!
PHOTO + RECIPE EDITION MICHAEL FISCHER (ISBN 978-3-86355-309-8)
