EL AL | Atmosphere

one of the ingredients you’d find in the original recipe is missing in mine - it’s all there: butter, cheese, béchamel, cream, parmesan, fish, even seafood - only it’s all 100% plant-based. And if you didn’t know, you wouldn’t even notice. That’s why my recipes are such a hit”. Where can people taste your food? “At the private dinner parties I host at home in Tel Aviv. To date, I’ve had more than 4,000 guests, mostly non-vegans. Even Michelin-starred chefs have blind-tasted my food and failed to pick up on the fact that the cheese-filled ravioli in butter and sage sauce were entirely plant-based”. A revolution in the kitchen: a 100% vegan cooking show In July, Ellis’ new show, “The Vegan Version”, began airing on the Israeli food channel (produced by media company Ananey), and it is revolutionary. Why? Because it’s the first Israeli cooking show entirely dedicated to vegan food. “Two seasons have already been shot, with episodes about deserts, kids’ food, party food, and more. There’s something for everyone, vegan or not, and everything is delicious, appetizing, and beautiful to look at”, she says with a smile. Is there are a non-vegan ingredient that you miss? “Not really, as I’ve been able to recreate vegan versions of all of my favorite foods. But if I have to choose something - I’d probably say pandoro, the typical cake Italians eat at Christmas time. Eggs are one of its key ingredients, and although great vegan versions do exist, I am yet to come across a truly perfect vegan pandoro”. What’s your signature recipe? “Linguine with beetroot pesto, chard and sautéed capers. It’s the very first recipe I created, eight years ago now, and I’ve kept it a secret to this day. Everyone I’ve made it for has

asked me to make it again for them”, she says with pride. What kind of reactions do you get as a vegan chef? “What I hear most often is: ‘well if this is what vegan food tastes like, I could definitely go vegan’. Beyond the immense compliment to my food, it motivates me to keep going”. As Ellis puts it: if it’s possible to enjoy uncompromisingly delicious food while preventing so much pain and suffering to animals, why not give it a go? “All it takes is a little getting used to. My new show is about exactly that: it teaches non-vegans that with a few new techniques and a couple of tweaks here and there, anyone can learn to prepare delicious, ethical, sustainable, healthy food. What could be better than that?!” What’s your favorite place to eat in the world? “That’s a tough one”, says Ellis.

“Obviously Italy is home, and Italian food is my favorite, but I have a passion for the Far-East and Asian food. So many dishes there are plant-based and amazing vegan food isn’t hard to come by”. What would be a vegan’s dream destination? “Hands down, the southern Italian region of Puglia. I first went there two years ago when I was filming my first show, ‘Nadia Ellis - The Vegan Italian Chef’ - and I fell madly in love with it. Not just because of its spectacular landscapes, but mostly because of its almost entirely plant-based food. Even though the people of Puglia wouldn’t use the term ‘vegan’ to define their cuisine, legumes, grains, and vegetables are its beating heart - and have been, since time immemorial”. ■ “Nadia Ellis’ Vegan Version” airs Fridays at 18:00 on the Israeli Food Channel (HOT38 • yes28) | For all the recipes, log onto www.goodlifetv.co.il

“All it takes is a little getting used to. My new show is about exactly that: it teaches non-vegans that with a few new techniques and a couple of tweaks here and there, anyone can learn to prepare delicious, ethical food”

33

ATMOSPHERE AUGUST 2022