Plant-based recipes and green foods: the furor meals of Lollapalooza

The Lollapalooza festival is not only great bands and afternoons of good music, this year Lolla Food was added. A sector with unique food stalls, where different gastronomic references in the city offer their dishes with great rhythm. Because good music tastes better with good food.

This year the focus is on vegetarian, vegan and plant-based food. The latter is a growing trend in the world. It is a type of conscious and healthy diet for the body that seeks to avoid or eliminate all products of animal origin, as well as refined and processed products. Based mainly on plants, it emphasizes seasonal products and local products, but unlike veganism, it does not exclude the possibility of incorporating some products of animal origin.

Within the framework of Lolla Food, there is a space dedicated only to food free of animal inputs called #EspírituVerde. Among the companies present is Vegan Nature, the Argentinean company that is committed to the plant-based food revolution, with its Foodtruck, and some of the products of its brands “Casa Vegana” and “Plant Based Grill”. Those who stop by will be able to enjoy their tasty burgers and touches of Casa Vegana, and the plant-based pizzas from Plant Based Grill.

There are also the burgers of Veggie Green Burger, the monumental pizzas of Pizza Vegana, the healthy ice creams from Too Good. In addition to Felices Las Vacas, with a multiple range of products, and Haulani, with ice cream based on coconut milk.

The rest of Mudrá and Oleada, two great exponents of plant-based food, led by executive chef Astrid Acuña, were the ones who showed a wide range of innovative gastronomic proposals.

“We are what we eat,” he assured Infobae Acuña. Who also stated that plant-based food “promotes environmental awareness and sustainability.”

In that tone, he described this type of food as a “eating style” based mostly on plant-based foods. “I once read that what we eat is holistic, mental, emotional and spiritual health.”

“It's important to take advantage of the products at their best, so we use seasonal produce, change the menu and adapt to organic and local products as well. In autumn we use grenades, pumpkins, eggplants, carrots, among others,” he enumerated.

When asking the chef if eating a plant-based diet is complex, she replied: “It's really not difficult, and even more so today we are willing to try and bet on everything, it's a process, but once you enter this world you get caught up by the wonders of the vegetable world and what the earth can offer you, nothing is a chance.”

With regard to the offer he offers in the two rest of his position at Lollapalooza, Acuña highlighted that Mudrá proposes an innovative organic and plant-based proposal for vegans, vegetarians and curious foodies to enjoy quality meals free of animal ingredients. The menu prepared for these three days includes exclusive edition sushi pieces, a special portobello mushroom burger and their usual Margherita pizza with pomodoro, cashew cheese and basil pesto.

Oleada, known for being the first restaurant in the country to rediscover Mexican gastronomy from a plant-based perspective, is present with three of its typical dishes from the tropics made only with foods originating from the Aztec lands. They are simple preparations to consume with your hands: crispy corn tortilla chips with guacamole and carrot cheddar, hamburger with bean medallion, carrot cheddar, tomato, chipotle mayonnaise and lettuce and burrito with corn tortilla, refried beans, portobello mushrooms “crispy”, avocado, lettuce, sauerkraut and box emulsion you.

It is important to note that both vegetarian, veggie and plant-based proposals are not limited only to sector #EspírituVerde, but they cross all the other spaces arranged in the countryside of the San Isidro Racecourse.

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