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“Wondering how many start-ups are here and who can motivate the investors?”
According to CB Insight in the 3rd quarter of 2017 venture capital invested 42 billion US dollars into more than 2600 deals, European part was 12% of it by amount and 20% by quantity. Notedly the amount of new start-ups on the economical horizon has subsided, while in Europe it has slightly increased.
Five leading fields where the biggest investments had gone are internet, healthcare, mobile and telecommunications, software (not internet), food industry and consumer goods.
Fair-Exhibition Planet Vegan has taken place for the 4th year in a row in a famous MAK – museum for Applied Arts in Vienna. Not only Austrian brands are using this as their playground, but vegan manufactures from the neighboring countries also join the fair to show their ideas, projects, tasty samples and masterpieces. More and more manufactures who aren’t vegan add vegan certificates and markings for their products, that don’t have animal ingredients and are not tested on animals, and widen their vegan range of products.
From all the Planet Vegan participants, — who would be the first one to enter the list of venture capital deals?
My choice of “tasty” prospective projects:
Handbags Rossi made from recycled plastic bottles. Lower Austria.
“Serotonin Cheese”. A unique palette of taste from fermented cashew cheese to blue cheese (with mold like Brie or Roquefort) made from soy milk. Or cheese made of chickpeas that tastes like aged cheddar. Vegan cheeses repeating not only same taste but also texture. Recipe and production from Polish team.
Fresh cosmetics Rigana, without preservatives and chemical additives, preserving the richness of plants — vitamins, oils, antioxidants and nutrients. From the sunny mountains of Corinthia (southernmost Austrian State).
Joya – manufacturer of plant based drinks and yogurts , very well known brand on the market. New taste of coconut yogurt, soy milk Barista, made more thick for adding to coffee, new drinks such as “milk” made from oat grains and chia seeds. Vienna.
Vegan Hotel Spa La Vimea with Eco certificate Biotique. Province of South Tyrol, Italy.
Sweet Confections from Brno, Czech Republic.
How can there be a vegan fair without culinary shows? Since we are here not just to learn secrets of how to make tasty and healthy plant based food but also to taste it. Like from the expert vegan cheese maker Derbert.
Photographs kindly granted by Austrian Vegan Society, photographer Alina Masoniy.
By the way, back in October I held my introductory (or first?) culinary webinar “How to make vegan cheese”. Its o’k If you could not participate. Only in December there is still an introductory discount available for recipes and recordings. – 8 Euros ($9.5) or 504 rubles.
Are you interested?
Please send an email to admin@magicgreenkitchen.com. It will not be available in 2018.
Foundation for this recipe is basic raw vegan cheese from Rickie.
Spicy fermented cheese made from cashews and hempseed.
Ingredients (makes approximately 500 gram or 17 oz
- Cashews – 7 oz (200g)
- Hempseed hulled – 5.2 oz (150g)
- Water – 3.3 fluid oz (100 ml)
- Vegan probiotic capsule
- Nutritional yeast – 0.17 oz (5 g)
- Lemon juice – 1 tablespoon
- Himalayan Salt to one’s taste
- Turmeric – 1 teaspoon
- Mustard seeds – 1/4 tablespoon
- Coriandre seeds – 1/2 teaspoon
- Garlic powder – 1/2 teaspoon
- Clove powder – 1/4 teaspoon
- Black pepper milled – to one’s taste, can add 1/2 teaspoon black peppercorns
- Asafetida – 1/2 teaspoon
- Marjoram or Oregano dried – 1/2 teaspoon
Directions
1. Soak cashews for 1-2 hours.
2. Add to the blender soaked nuts, 100 g (3.5 oz) hempseed, water 100 ml (3.3 oz), nutritional yeast, lemon juice and salt and blend well. Open probiotic capsule and add its contents to the mixture and blend it in with a spoon.
3. Place mixture into the glass jars and cover each jar with a cheese cloth folded several times. Leave jars overnight in a warm place to ferment,
4. Next day place contents into a mixing bowl, add spices and remaining hempseed and blended it all together by hand.
5. Place baking paper on the dehydrator sheet. Fill cooking rings with the cheese mixture and pack tightly.
6. Using small knife carefully remove the rings.
7. Dehydrate on F 107 (42C) for 8-48 hrs till its ready. In the middle of the process turn cheese heads upside down for even dehydration.
8. If there is no dehydrator or not enough time — can make soft cheese balls. Make 1-2 inch (3-5cm) balls, roll the balls in flax seeds or finally chopped spicy herbs. If mixture turned to be too soft — place it in the fridge for couple hours.
Directions
1. Soak cashews for 1-2 hours.
2. Add to the blender soaked nuts, 100 g (3.5 oz) hempseed, water 100 ml (3.3 oz), nutritional yeast, lemon juice and salt and blend well. Open probiotic capsule and add its contents to the mixture and blend it in with a spoon.
3. Place mixture into the glass jars and cover each jar with a cheese cloth folded several times. Leave jars overnight in a warm place to ferment,
4. Next day place contents into a mixing bowl, add spices and remaining hempseed and blended it all together by hand.
5. Place baking paper on the dehydrator sheet. Fill cooking rings with the cheese mixture and pack tightly.
6. Using small knife carefully remove the rings.
7. Dehydrate on F 107 (42C) for 8-48 hrs till its ready. In the middle of the process turn cheese heads upside down for even dehydration.
8. If there is no dehydrator or not enough time — can make soft cheese balls. Make 1-2 inch (3-5cm) balls, roll the balls in flax seeds or finally chopped spicy herbs. If mixture turned to be too soft — place it in the fridge for couple hours.
