Frequently Asked Questions
Table of Contents
How do you ensure your dishes are flavorful without using animal products?
In my opinion, the secret to producing flavours in vegan cooking lies in being careful about the cooking processes and use of the ingredients. In addition, I often draw inspiration from classic dishes with animal or dairy ingredients and look for the aromatic and textural emphasis that characterises them and, based on these, I approach creating an alternative that will provide the same potential feeling when a person tastes it.
What are some tips for people transitioning to a vegan diet?
Don’t be a fanatic. Life experience taught me that a sharp and radical transition following a momentary decision that looks and feels very righteous and correct will eventually lead me to take the sharpest turn in its opposite direction. Be gentle with yourself and start gradually, understanding what the body is signaling to you, and how it feels with the new eating habits. We are often so used to eating what the environment has accustomed us to consume that we cannot imagine all the abundance, variety, and flavours that veganism offers. After a period of discovery and relearning, the whole way of thinking and food cravings will take on a different angle and you will discover that it is much easier than it sounds.
Can you recommend some substitutes for common animal-based ingredients?
- I like to use a variety of nuts to make dishes as a substitute for dairy products, the high fat content, colour, and texture do the job.
- Brewer’s yeast gives flavours of hard and spicy cheeses.
- Ground seaweed strengthens umami flavours and gives dishes a marine effect.
- Black Himalayan salt has a high concentration of sulfur and gives the taste of an egg.
- Yoba strips (dried soy protein) and seitan (dried wheat protein) are substitutes for chicken.
What are your favourite spices or herbs to use in vegan cooking?
EVERYTHING!!! From dry spices, perennial herbs, fresh seasonal herbs, mushrooms, algae, nuts, seeds and, in general, whatever will improve the experience will emphasize and enhance the taste.
How do you handle sceptics or critics of veganism?
I live with them in peace. I spent most of my life as an omnivore (both plant and animal) and I like food in all its types and forms (apart from melons). May everyone do what their heart desires and may we know how to consume our food with compassion.
How do you approach creating visually appealing dishes with vibrant colours?
So, it’s no secret that the first organ we eat with is the eyes. The secret to putting together visually appealing dishes is the contrast we give in the dish plates, whether in the services we choose or by using elements with strong colours to attract the eye – turmeric, cranberries, greens, edible flowers, oils, pieces of lemon or fruit… You name it.
Do you have any advice for reducing food waste in the kitchen?
Try breaking down the dishes and cooking the ingredients separately. When I go to make vegetable antipasti, for example, I separate the ingredients during cooking, each vegetable is pampered and loves its treatment, and only then do I combine the ingredients. If there are leftover potatoes and cauliflower, I’ll make an Indian aloo gobi stew out of them. If I have rice left in the fridge, I will use it to create a fried rice dish. I save tired vegetables and peels and make vegetable stock from them.
What inspired you to become a vegan chef?
I started my encounter with food, kitchen and cooking at a very young age and it’s the longest and most stable relationship I’ve had in my life 😊. I started my relationship with veganism somewhere in May 2021 when I went on a journey that began at a friend’s family home in Portugal which was (surprisingly) vegan. The initial meeting felt very scary, and it was important for me to observe the laws and conventions of the place. Fortunately, the father of the family was a cook himself and everything I ate was very pleasant and filling so that after about two weeks I began to physically feel and see the benefits that lie in nutrition and on the first occasion that I was able to “escape” to the city and eat junk food I found that I lost my appetite for that. This, briefly, was the first step towards changing my eating habits that came after it.
Are all your dishes 100% vegan?
Depends on the client but in principle YES. From my personal experience in transitioning from an omnivorous diet to a vegan diet, I have adapted to the importance of creating food that is tasty, satisfying, and nutritious so that my starting point when I approach food is based on plant-based foods only. With these factors in mind and following the client’s request, I make the necessary adjustments.
Where do you source your ingredients from?
I use local, fresh, and seasonal ingredients as much as possible.
Do you accommodate dietary restrictions or allergies?
Every event, workshop and retreat has its own needs. Before I finalise work with the client, I verify with him if there are any special sensitivities to types of foods so that everyone will have a complete and successful culinary experience.
How do you ensure your dishes are nutritious?
I use a variety of raw materials and adjust them to each other. I find that the term “healthy food” is very fluid and varies from person to person and from one school of thought to another. I invite you to tell me what you want, and I’ll do my best.
Can I find recipes on your website?
As of today, I do not publish recipes on the site’s platform, you can contact me directly with special requests and I will try to help as best I can or find the ideal workshop for you.
Are your dishes suitable for children?
Children are their own chefs and the toughest restaurant critics. There is a high probability that even if I prepare a five-course chef’s meal that the child likes the most in the world, he will end up eating only potatoes. We can always try – we will never know.
Do you cater for events?
An ideal event for me is up to 80 people when factors of equipment rental and additional employees must be considered. In addition, it is possible to serve food and beverage stands at parties, raves, gatherings, etc. I come with a proactive approach and will be happy to help find an adequate solution for all parties.
What makes your cuisine unique?
My field of specialisation in cooking (and not only vegan) includes a range of styles and influences from Indian, Mediterranean, European, and Asian cuisine, and more. When I cook, I use seasonal ingredients – fruits, vegetables, and foraged foods. In addition, I emphasise the use of legumes, seeds, herbs, mushrooms, algae and, of course, a wide variety of spices.
Can I order online or make reservations?
Yes. You can contact me and leave details in an online form with a more detailed request and I will try to get back to you as soon as possible.
Do you offer cooking classes or workshops?
Yes. You can contact me and leave details in an online form with a more detailed request and I will try to get back to you as soon as possible.
Do you serve dishes with kosher or halal restrictions?
I do not own either a Kosher or Halal certificate. Many of my dishes are mostly vegan, partly dairy and in rare and specific cases meat/seafood. My alliance is between Pacha Mama and me.