In pavilion H4-6 of the Fira de Barcelona you can hear the crunch of some canapés containing a reddish sausage, on various counters you can see slices of cold cuts and in some refrigerators you can see packages with slices of what at first glance looks like salami. The peculiarity is that neither in the first case is it conventional leftover, nor in the second is it true chorizo or ham, or in the last case is it Italian sausage.
These are some products that companies in the 'plant-based' sector have announced in this edition of the Food Fair and that visitors have been able to taste, in addition to wondering if what they were taking was similar in flavor, texture and color. to the original version. Other examples that have been tried are Russian steaks or kebabs made from legume flour or vegetable-based hamburgers, products that are increasingly found more easily on supermarket shelves.
The gastronomic event, which was held from March 18 to 21, has tried to include the greatest concern about sustainability and plant-based diets in the pavilions. Thus, in this edition, visitors have been able to follow a route designed exclusively to learn about companies that sell cheeses made from nuts, 'marina' toast or eggplant 'steaks'.
Outside of the 'veggie' itinerary, but following the same concern to respond to environmental challenges, gastronomy experts have spoken about innovation and creativity in cooking with plant foods.
Researchers and gastronomes Helena Martín and Paula Doménech, from CETT-UB, explained in a demonstration session how they apply by-products of vegetable ingredients such as okara, which is the soy pulp obtained when tofu or soy milk is produced, in pastries. . They showed how they use it to make mousses or spreads, or to make their own chocolate bars. The distinctive aspect of these preparations is that they contain more fiber and protein, and also help reduce food waste.
Likewise, during these days there were 'showcookings' of vegetarian Moroccan food and proposals to make at home from chefs such as Míriam Fabà, who taught how to prepare three tartars: lentils, seitan 'meat' and strawberries and cocoa. The vegan cook also emphasized the need to buy local food, as well as organic, if possible, to reduce the carbon footprint. Likewise, she gave tips for making tortillas or meringues with aquafaba – the liquid that results from cooking legumes such as chickpeas – or sweetening desserts with agave syrup as a substitute for honey.
The challenges of following a balanced and complete vegetarian or vegan diet, how to combine foods to obtain essential amino acids and the benefits that this diet entails for the environment, but also for health, were also addressed.
