More than two decades ago, Mexican chef Vanessa Musi was diagnosed with hypoglycemia, which led her to be a pioneer of vegan pastry in Mexico , with recipes that enhance flavors and quality to the maximum.
Now she will take this concept to Austin, Texas, United States , where in about nine months she will open a school and a bakery through which the inhabitants of that country will taste her healthy creations with a Mexican and Mediterranean touch.
In the 15th edition of the Mexipan fair , the healthy bakery expert demonstrates to the public that it is possible to create delicious recipes with products low in fat and sugar.
Veganism is becoming an important branch of this industry, as more and more people are looking for a healthy option because they suffer from some type of disease or simply out of respect for animals.
The outstanding chef uses soy, almond, coconut, and oat milk in her recipes, and replaces eggs with chia or linseed, butter with coconut oil, and goat cheese with almond cheese, nutritional yeast, or tofu.
Donuts, muffins, cookies, brownies, as well as carrot and chocolate cakes, are part of the long list of products that Vanessa bakes and shares with the world.
"I've been creating this type of pastry for 27 years and I did it after I was diagnosed with hypoglycaemia , a sort of prediabetes; However, I do not want to create a bakery for diabetics because I am a pastry chef and for us, flavor is the most important thing," she said.
In an interview with Notimex , she explained that this kind of pastry is a richer alternative in flavors and textures, because the level of sugar is lowered and the flavors go up.
"It's a better proposal for a healthy lifestyle. We use the best raw material in the world, in addition to many Mexican products," the chef said.
Vanessa Musi has been training chefs and entrepreneurs for 26 years , and her products can be found in various pastry shops around the world. She also shares tips and recipes on her social networks.
"I want to create a better alternative, which tastes as good or better than a traditional pastry shop and I think the world is looking for this everywhere," she acknowledged.
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