The idea of increasingly healthy food is a worldwide trend that is growing and little by little is being imposed in Buenos Aires. In this framework, one of the most prominent is the “plant-based” diet, which is based on plant foods. Something healthy and that prioritizes organic and avoids or eliminates products of animal origin and processed products.
But this trend is not only thought of what promotes veganism, but is also focused on caring for the environment. And in the City there are more and more options to enjoy what could be considered gourmet veganism.
Where can you go to try the “plant-based” cuisine?
mudra
Located on av. Córdoba 3942, Villa Crespo, this restaurant opened in March 2020 and was one of the first to show the Argentine public the concept of plant-based gastronomy. “It is an approach that differs from what we used to know as veganism since it focuses on the careful design of food, relying on organic, healthy and sustainable,” said Marcelo Boer, founding partner of the place. His proposal is comprehensive: it fuses a space with an avant-garde atmosphere, a signature cocktail bar and a cuisine with a cosmopolitan imprint. “The menu is developed by the hand of a world leader, the American chef Matthew Kenney, who is always working on new recipes, flavors and presentations.” It offers everything from street cuisine to fusion sushi, entrees and specialty pastries, all made only with mushrooms and vegetables. Some icons on the menu are the truffle and oyster mushroom pizza (with truffle cream, oyster mushrooms and crispy kale), the roasted pumpkin risotto (with mushroom broth, coconut milk and almond cheese) and the Crispy Uramaki (a roll with anticuchero portobellos, tofu cream cheese and roasted green onion, covered with avocado, smoked garlic cream and crispy sweet potato).
V-side
Lado V (Honduras 4969, Palermo) arrived to develop international street-food classics in plant-based versions. Chef Dante Franco is behind the menu and his kitchen works like a laboratory where every day they investigate new ways to achieve authentic and, above all, very rich flavors. “We believe that you don’t need to be vegan to try our dishes, quite the opposite: we receive more and more carnivores who are surprised by our flavors and textures,” says Santiago Olivera, owner of the establishment. Its vegan snacks, Napoletana pizzas, NotBurgers with NotCo medallions and seitan-based “almost fried chicken” sandwiches are enjoyed in spaces loaded with colorful murals, neon signs and urban music, making it an ideal place to visit with children. adolescents and young people. The mushroom baths with hoisin and green sauce are recommended; the “fried chicken” sandwich with tartar sauce, pickles and Iceberg lettuce on black bread; and the Modo Diablo burger with vegan cheese, roasted tomatoes, grilled vegetables, romesco sauce, alioli and arugula.
Blvd Caseros
On Boulevard Caseros, for 13 years, Hierbabuena Restaurant (Av. Caseros 454, San Telmo) has been offering natural and healthy cuisine. Since its inception, its menu has been almost entirely vegetarian with some vegan options and certain dishes that add protein (chicken, salmon or eggs), all prepared with seasonal foods, without preservatives or additives. The project grew as did the plant-based current and this led to the opening of Hierbabuena Vegan (Av. Caseros 466), in 2020. Located a few meters away, it specializes in hamburgers and ice creams made without ingredients of animal origin. . “We only use our own products and, for the most part, organic. We prepare doughs, dressings, similar sausages and different cheeses based on vegetables, seeds, nuts and grains”, explains Diego Sicoli, owner chef. From the restaurant, the avocado and ricotta gnocchi (with coconut milk, red onion, dates and almonds) and the roasted cauliflower curry (with basmati rice, cucumber chutney, cilantro and naan bread) stand out; from the local plant-based, the Porto Burger (with a medallion of mushrooms and cereals, coconut mozzarella, truffle mayonnaise, spinach and red onion pickles) and avocado ice cream with matcha and lime. “The idea was to target a young audience, which is more aware of caring for the environment and not mistreating animals, but adults are also venturing into this type of food in search of health care and personal well-being.”
Buenos Aires Green
Chef Mauro Massimino was another forerunner of what has evolved today and is known as plant-based gastronomy. Fourteen years ago he opened his local Buenos Aires Verde (Gorriti 5657, Palermo) where he presented the idea of ”eating intelligently, respecting the environment and our body to nourish and repair it in a natural and sustainable way.” His menu exhibits vegan, vegetarian and also “raw” (or raw) recipes combined and worked in such a way to take advantage of all its nutrients. Their breakfasts & snacks, tapas, lunches and dinners are prepared almost exclusively with food free of pesticides. Not to be missed are their banana and chia pudding, their cocoa cream cake with hazelnuts and pistachios, their seasonal vegetable lasagna with cashew cheese and tomato sauce, and the quinoa & pumpkin risotto with tofu, crispy potato and avocado. “It is possible to nourish oneself in a healthy and rich way, using seasonal products that are beneficial for our body”, reflects the chef. To accompany, it presents homemade lemonades, full juices, organic wines, craft beers and cocktails with sake or wine plus natural sweeteners.
Other plant-based products
Sushi: SushiClub’s “Vegan Leaves” cocktail is an alternative dedicated to the vegan public and followers of the plant-based trend. It brings 15, 30 or 45 fusion-style pieces, with original combinations of flavors and textures, and is available to eat in the dining room or to take away. Some varieties included are the Nigiri Palta Thai (slices of avocado in Thai sauce and flambéed, with greens, sweet and sour sauce and salt flakes with merkén), the Potato Roll (vegetables sautéed inside, and a mattress of tender potato and crispy potato on the outside) and Geishas de Zucchini (grilled zucchini slices, stuffed with avocado and pea hummus, covered in tempura and panko dough, fried and bathed in rocotó jam), among others.
Empanadas: The Soft NotCarne from Tomasso pizzerias, made in partnership with the NotCo brand. Its filling combines vegetable ingredients that recreate the flavor and texture of meat. It is made with peas, broad beans, bamboo fiber, chia, carrot and coconut, accompanied by classic ingredients such as onion, bell pepper, green olives and paprika, served in a dough of wheat flour and vegetable margarine. Available at all its locations.
Tailor-made catering: Chef Camila Pérez –former alma mater of La Tornería de Camila restaurant– runs a Catering service where she designs menus tailored to each occasion, for large or small groups. Among recipes of all kinds, she includes plant-based options: from sandwiches, cakes and rolls to rice dishes, pasta, milanese and desserts. Dishes such as the Crispy Rice (bites of spiced sushi rice with ratatouille, alfalfa sprouts and merkén mayonnaise), the stuffed roasted sweet potatoes (with beans, corn, avocado, cilantro, cashew cream and spicy peanuts) and the tartare stand out. salted beets (with “cream cheese”, red onion, tahini and roasted chickpeas).
Ice creams: Haulani’s plant-based ice creams, created by entrepreneur Victoria Torterola, are made with coconut milk, coconut oil, superfoods, fresh fruits, guar gum and natural sweeteners such as dates, grape must and organic brown sugar. They are offered in the form of pots, frozen chocolates and popsicles in flavors such as dulce de leche, matcha, white chocolate & raspberry, banana split and more. Its products are found in its Vegan Creamery ice cream parlor (Thames 747, Mercat de Villa Crespo) and also in supermarkets, health food stores and specialized stores.
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