Sweet nature

You can not ignore it, it is no longer a trend but a lifestyle and worldview. As such, I often engage in and explore veganism and in particular examine the nature of the relationship between culinary. When cauldron this complex and add a touch of reference to our health, my task is difficult, and as a guinea health sweet niche wrap - my task becomes more difficult.

Besides seeking vegan food business completely differentiated, and optionally a wider range of products, patisserie and ice cream parlors also turning vegan whole population of sensitive and allergic to lactose. This is a natural derivative which responds to hundreds of customers who have chosen lifestyle, but are condemned to look for alternatives - and here are two businesses with a range of glory, may they multiply.

Gela: Celebration natural ice cream market

Only at the word imagination flowing rivers of ice cream of cream and milk, creme anglaise and pastry. Industry classic ice cream and gelato and ice cream industry Hot-ktor based on animal products. When removing these from the equation, the need for technological knowledge and healthy culinary approach is necessary because the Palestine scene ice cream lovers will not be satisfied with less fine.

Jars with a variety of colorful and sweet treats in Gela

Recently took on the mission Guy Tashkent, Chef Glacier based selling, and open daily partnership with brothers Ethan Levy deli and legendary Festival day vegan ice cream parlor in the heart of Tel Aviv Levinsky market. Renewed market happily accepted the new neighbor and colorful crowd started flowing.

As part of the sense of mission that characterizes the trio, they keep the same price threshold and other ice cream shops in the country, even vegan ice cream production due Iokrm more expensive raw materials.

Which raw materials, you ask? Some come straight from the nearby market: walnuts, almonds and spices. As for nutritional value: ice cream made of soy milk, almond and rice - and those only 2% fat. Naturally, a lower percentage of milk fat and of course cream. On the other hand, there is the use of several types of sugar in the production of ice cream: white sugar, dextrose which gives a creamy texture and helps process glucose freeze. Do not use natural sweeteners like maple, stevia or Sedan, known to alter the texture of the ice cream, and not for the better.

Vegan ice cream in Gela

The goal is not simple to perform: quality and functional taste and texture comparable to any fine ice cream, regardless of veganism. Instead you will find a selection of 12 flavors of ice cream and sorbet, and vegan baked goods such as Belgian waffles, crepes and more. With freezing Fotzto impressive and shiny manage to keep it fresh for long ice and avoid ice cream and oxidation cycle, typical of the showcases are open, where the ice cream is exposed to light and air.

We tasted: creamy dark chocolate sorbet and wonderful pistachio ice cream with great natural flavor of pistachio, and almond ice cream and cherries, we told her taste - the taste of fine marzipan.

Price: 14 S. ball of ice cream, 18 S. two rounds, 79 S. per kilogram.

Seeds: No alternatives - Patisserie vegan

Enter the sweet little patisserie Seeds on King George Street in Tel Aviv busy, I stood gaping at a intriguing look. Glass jars of beautiful cookies, trays of cakes, tarts, pastries and meringue kisses. To pause a coffee and pastry join me two of my children, Guy and Itamar, of course, grew to be experienced and tasted fine palate and accurate. I did not tell them that Seeds is a vegan bakery and let them choose a variety of tempting cookies. So great was the joy of both present enjoyment.

Bread persimmons on Seeds

In Seeds, I learned how much prejudice there is in the industry, and how the audience is not aware of all the innovations and the evolution of Baking and patisserie vegans - it has long been abandoned modified food substitutes and synthesized, and uses natural ingredients and nutrients.

Ziv Sandler, owner of Seeds, is a classic pastry boasting a particularly impressive resume. Personal transition to veganism has accumulated extensive knowledge and professional skills at the highest level, and vegan worked day and night to develop a series of vegan reached the scale of a patisserie qualities offered in the country. When he felt ready to fulfill his dream, opened his patisserie in partnership with his wife planted fall asleep, which manages the business.

"Baked vegan mostly based on coconut oil," says Sandler, "That's the substitute ultimate butter. This is indeed vegetable fat is saturated, but coconut oil fatty acids Binoniot-srsrt, are absorbed directly nor are then collected fat tissue. In addition, the use of oil or canola oil olive".

Vegan fruit dessert with Seeds

Even the cream replaces the coconut cream, but here it stops. Not just the sugar substitute. And why? "Because the best results are obtained by using sugar. And in Seeds goal is to ring the patisserie vegan as an equal," says Sandler.

The most sensational substitute health perspective is applesauce instead of eggs users here apples, cooked and crushed to provide moisture, texture and structure of pastries.

In addition to the response to lactose-intolerant, in Seeds there are many gluten-free products. Although they are not produced in a controlled environment, but are designed for those who abstain for a reason or another non-celiac.

Passion fruit and caramel cookies in Seeds

We tasted: sandwich cookies, chocolate and peanut butter distinguished themselves in the sweet salty, sandwich cookies crispy lotus paste filling eaten to the last crumb, and cookies Dabl-sokold huge and corrupt.

Price: 9 S. Lalfhors large lotus, 21 S. chassis kisses, and 6 S. cookies Soko-soko fries.

Photo: Sarit font, Rafi Dloih