Today, I'm excited to share 2 easy vegan soup recipes inspired by the longevity diets of the Blue Zones, where centenarians thrive. These recipes are a vegan twist on the traditional soups I grew up with in Sardinia.
But as we dive into these delicious recipes, I feel compelled to address a narrative that has become increasingly prevalent—and frankly, a bit annoying.
There's been a noticeable push to promote a vegan narrative within the Blue Zone of Sardinia. From firsthand experience, I can tell you that our diets and customs are not inherently vegan. Far from it, in fact. Meat, cheese, and fish play a significant role in our culture and are deeply embedded in our ancient cuisine. This discrepancy raises a critical question: Why is there a recent push to promote this agenda in the Blue Zones?
Recent data reveal that only 2.4% of Italy's population identifies as vegan, equating to about 1,416,000 individuals. Given that Sardinia's total population is approximately 1,640,000, and the Blue Zones within are even smaller, the math suggests a tiny fraction of Sardinians are vegans, around 39000—mainly millennials, not the centenarians, which are 677 as per latest data in 2023. This discrepancy makes one wonder: Who benefits from promoting a vegan narrative in the Blue Zones?
This question hits close to home for me. As a vegan, you might expect me to be thrilled about veganism gaining traction and of course I am, yet, I find myself conflicted. My choice to adopt a vegan lifestyle was not merely a dietary preference but a deeply personal decision influenced by the desire to break away from generational patterns of health issues, particularly GI-related diseases that have afflicted my family and many others I know with IBDs.
My vegan journey is about living the healthiest life possible, yet in Italy, but especially in my beautiful island of Sardinia, it often feels like my dietary choices set me apart, sometimes even making me feel marginalised or viewed as part of a cult, and trust me I lough about... but also reside in London UK 😂 oh you should see the comments on my Instagram Page!!!
Embracing veganism has been a beautiful process process, 9 years of learning intertwined with my evolving understanding of what it means to live ethically and sustainably on this planet. It has being surely about nurturing a kinder relationship not only with with all living beings and the environment but my own body, mind and spirit.
This perspective has expanded my awareness and pushed me to live in a way that (almost) makes sense on this planet and surely aligns more closely with my values of compassion and respect for LIFE.
Despite a few challenges, I am passionate about showing how adopting a vegan diet in regions like the Blue Zones is not only possible but can also be incredibly fulfilling and nutritious. There are countless naturally vegan dishes ready to be discovered or adapted, and today, I am so grateful i can do this!
So here, these 2 easy vegan soup recipes inspired by the longevity diets of the Blue Zone of Sardinia are perfect for anyone seeking to enhance their health without sacrificing flavour wether you're fully vegan or simply looking to incorporate more plant-based meals into your diet
00:00 Introduction to Favata and Caulada
02:33 Preparing the Vegan Pancetta and Vegan Lardo
05:55 Cooking and Testing The Soups
Recipes:
Favata:
EVOO as needed
Half a savoy cabbage
1/4 of a pointed white cabbage
1 chili
2 garlic cloves
Half an onion, chopped
80g Vegardo
400g fava beans (cooked)
Salt and pepper, to taste
60g Wild Fennel
3 bay leaves
200g vegan sausage, sliced
2 tbsp homemade bouillon
Water
Caulada:
EVOO as needed
3/4 Savoy Cabbage
2 garlic cloves
250g vegan pancetta
300g savoy cabbage
300g cooked chickpeas
Salt and pepper, to taste
60g Wild Fennel
2 tbsp homemade bouillon
Water
Pancetta (Vegan Meat)
250g vital wheat gluten
1 tbsp toasted and crushed fennel seeds
2 tbsp toasted and crushed black pepper
2 tsp celery salt
2 tsp smoked paprika
1 tsp homemade veg bouillon (or substitute with garlic and onion powder)
1/4 tsp beet powder
1 tsp fine sea salt
50g tomato purée
100g light soy sauce
60g odourless coconut oil
100g water
Method:
Vegardo
60% Fat (use a blend of plant-based oils suited for solidifying at room temperature, such as refined coconut oil)
36% Water
Flavoring: black pepper, liquid smoke, sea salt to taste
3.6% Methylcellulose (a thickener to help emulsify and bind the ingredients)
Coating: Za'atar, black pepper for the outer layer
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