If it weren’t for the word “green”, anyone who enters the GreenTaste Cuisine Instagram page would not suspect that croquettes, steaks or lasagna are vegan dishes. It is only by entering the publications that you discover what makes each one more animal-friendly, as is the example of duck-friendly rice.
As for the croquettes, alheira vegetal and apple reineta are added, on the steaks it is indicated that they are made of seitan and that the lasagna is made of mushrooms and spinach. And doesn’t this all look delicious?
All thanks to the photographs, but also to Janine Oliveira’s 22-year-old cooking skills. He is finishing his degree in Photography at the Instituto Politécnico de Tomar, although the photos of the vegan dishes he prepares alone already shows that he has talent.
Whether it was cooking or photography that first fell in love with her, she doesn’t really know how to answer. “Good question. In terms of practice, photography, I’ve always practiced a lot more. Cooking I never went into much depth. But first it was photography, when I was about 14 years old”, Janine tells MAGG. The author of GreenTaste Cuisine started cooking more during the 2020 quarantine, at which point she decided to “grasp her passions so she doesn’t sit still” and create the page — which is different from the others.
Usually, Instagram posts refer to a site where the recipes are, but in the case of the GreenTaste Cuisine project, it is the site that refers to the feed’s recipes. The purpose of this method is to reach a wider range of people. “[O Instagram] that’s where my community grew and I decided to make a website to be more accessible to those people who don’t have Instagram, but by clicking on the photos they can access the recipe on Instagram. That’s easier,” he says.
In addition to combining two of her main hobbies, photography and cooking, the 22-year-old also added an interest in vegetarian food, which she started following about six years ago — when she also started making her own meals and “discover more things”.
“I always learned a lot from watching other people cook, my mother and grandmother cooking Portuguese dishes. And it was a lot from there. I thought: ‘Just take the missing meat and transform it with the vegetable protein we have available. That’s basically what I do. And I’ve always had a knack for putting the spices in my eyes”, he says.
Surprisingly, none of the recipes you’ve made so far have been a disaster, with the exception of the sweets that could have turned out better. “I’m a bit impatient and the cakes have to cool down” to unmold, he jokes.
The photos that can become take away
Desserts may not be Janine Oliveira’s strong point, although the same cannot be said of the easy main dishes with ingredients without strange names. “I try to show that vegetarian food is very versatile, even tastier and manages to bring back the dishes that were eaten in the past to remind us of them”, says the author of vegetarian and vegan recipes.
The last one to be published is capable of shocking the most skeptical about this diet. It’s a vegan cabidela that really resembles the dish we all know and that not even some meat fans can eat. The photographs help convince everyone that a vegetable giblet can also have all the flavor as well as make your mouth water.
“I rely a lot on still life. I really like having a darker setting for the food to stand out for its colors”, it says.
In the near future, there may be an e-book with practical recipes for students (the first experience with this format was the e-book “Ceia de Natal Vegan”, launched in December), in the medium term, Janine Oliveira intends that images jump to followers’ homes. “I’m waiting to finish the university and the letter [de condução] to be able to launch my take away”, he reveals and adds that this could happen this year.
In the long term, the idea is to create a studio café for students and digital nomads to taste their cooking, while at the same time having their own photography studio to continue to sharpen the eyes they pass on Instagram.
While these projects are being prepared, you can try some of the recipes from the author of GreenTaste Cuisine.
Ingredients (for six crepes):
— All-purpose wheat flour (1+1/2 cup)
— Plant milk (1+1/2 cup)
— Vanilla essence (1 tablespoon)
— Brown sugar or coconut sugar (3 tablespoons)
— Unsalted vegetable butter (1 tablespoon)
— Pith of salt
Combine all the ingredients in a bowl. Mix well with a spoon or a wire rod until obtaining a homogeneous mass. Brush a crepe skillet with coconut oil and place over medium heat. Place a ladle of dough and pick up the skillet and move until the dough covers the entire skillet. When it starts to bubble, turn the crepe with the help of a spatula and let it rest for a little longer. Repeat this entire process until you run out of dough. Serve as you like.
Tip: accompany with maple syrup, banana, cinnamon and chia seeds.
Ingredients (for four people):
— Pleurotus mushrooms (250 grams)
— 5 cloves of garlic
— Smoked paprika (3 teaspoons)
— Soy sauce (2 tablespoons)
— Vegan red wine (100 ml)
— 1 bay leaf
– Salt and pepper to taste
— Olive oil (8 tablespoons)
— 1 medium onion, chopped
— 3 chopped tomatoes
— Vegetable broth or water (600 ml)
— Carolina rice (180 grams)
— Vinegar (2 tablespoons)
– Piri-piri to taste
– Chopped parsley to taste
Start by cutting some mushrooms into strips and leaving others whole. Place in a bowl and season with three cloves of minced garlic, the paprika, red wine, soy sauce, bay leaf and pepper. Mix well and let it marinate for 30 minutes. Reserve.
Peel and chop the onion and the remaining garlic. Add to the heat in a pan with oil and let it brown. Add the chopped tomato and let it do enough to make a sauce, about 5 minutes. Add the mushrooms and stir until reduced, about 5 minutes.
Add the mushroom marinade to the pan, cover and cook for approximately 8 minutes, until the mushrooms are tender. Add the vegetable stock or hot water, season with salt and pepper. Add the rice and cook covered over medium heat. Adjust the seasoning, if necessary add more salt and pepper. Finally, when the rice is cooked, add the vinegar and the piri-piri, stir well, add chopped parsley and serve.
Ingredients (for four tartlets):
— Vegan Maria Crackers (130 grams)
— Unsalted vegetable butter (80 grams)
— Vegan condensed milk (200 grams)
— 2 ripe bananas
— Vegetable whipping cream (250 ml)
– Juice of half a lemon
— Cocoa shavings qb
In a food processor, chop the cookies very well until they are powdered. Add to a bowl, then add the melted butter, stir well until it has the texture of a paste. If more butter is needed, add. Spread on the bottom of a pie pan greased with butter and flour, press down with your hands until everything is smooth on the bottom and edges.
Bake in a preheated oven at 180°C for about 10 minutes until golden. Remove from oven, let cool and unmold. Whip the very cold cream with the lemon juice in a mixer, for about 2 minutes. Reserve.
For the pies, put the condensed milk, then slices of bananas and finally the cream. Sprinkle with chocolate shavings and refrigerate for at least 3 hours or until serving.