VEGAN FROM BIRTH GREAT BRITISH VEGAN - Recipes from Aimee Ryan - The Vegan Society
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2021 Issue 1
£3.00
VEGAN FROM BIRTH
Experiences of lifelong vegans
GREAT BRITISH VEGAN MARKET NEWS
Recipes from Aimee Ryan Rise of the plant-based sector
Editor’s letter and contents
EDITOR’S LETTER
Welcome to the first edition of 2021! Our feature has changed in Atlanta, Georgia, over the past
article focuses on those who are in the lucky three decades.
position of having been vegan since birth. I am excited to share three recipes from a new
Written by Kaya Gromocki, who was cookbook, Great British Vegan by Aimee Ryan of
raised vegan herself, it is a fascinating wallflowerkitchen.com. As always, if you make
insight into the highs and lows of lifelong any of these recipes please do write in and let us
veganism. know. You could be in with a chance of winning
In this edition you can also find an our Star Letter prize!
interview with the wonderful Quinnie As ever, keep reading for updates on Vegan
Cook-Richardson, who has been vegan Society news, volunteers, new trademarked
for over 30 years. Quinnie shares some of products and much more.
her experiences of living as a Black vegan in
the US, reflecting on the challenges and triumphs
she has had, and looking at how the vegan scene Elena Orde, Editor
CONTENTS
03 Highlights 27 Nutrition 08
Essential updates on Supporting new
Vegan Society news vegans
06 In the news
The Vegan Society
28 Volunteers
Volunteer Hub plus
in the press Volunteer of the Season
08 Vegan from birth
Kaya Gromocki interviews
33 Challenges and triumphs
An interview with Quinnie
lifelong vegans Cook-Richardson
13
13 Recipes
from Great British Vegan
37 Fundraising
Supporting The Vegan
Society
19 Market News
The growth of the
38 Shoparound
New products to look
plant-based food sector out for
22 Membership 40 Buy online
Including information
on the AGM
The latest books and
merchandise 19
25 Reviews
The Invisible Vegan
41 Events
What’s going on
and Manifesto across the UK
Issue 1 2021 The Vegan | 1
From the CEO Highlights
Editor Elena Orde Designer Violeta Pereira
Print gemini-print.co.uk
Staff
CEO
George Gill
FROM THE CEO HIGHLIGHTS
Head of Campaigns, Policy and Research,
Interim CEO
Louise Davies
Head of Communications
Firstly, I would like to wish you all a happy and healthy 2021. May this year see us
Sam Calvert tackle the pandemic and return to a safer life, with more scope for togetherness with
Director of Business Development
Chantelle Adkins those we care about the most.
Research and Policy Advisor I have some personal news to share in that my time
Amanda Baker
Communications Manager at The Vegan Society is drawing to an end. Having
Danielle Saunders started as Head of Business Development in 2009 and
Senior Supporter Services Coordinator
Stephen Sanders finishing off in my position as Chief Executive Officer,
Supporter Services Coordinator I am proud of what I have contributed to achieving
Kaya Gromocki, Harriet Macintosh
Senior Web Officer over the past 11 years, in helping to transform our
Adam Duncan presence, profile, size and impact.
Digital Content Officer
Jen Jones We have great trademark visibility, more members
Web Officer than ever and have developed an international profile
Hayley Kinnear
Senior Communications and Campaigns Officer reflecting the growing interest and motivation to embrace
Elena Orde our vegan movement. I feel that I am leaving The Vegan
Graphic Designer
Violeta Pereira Society having developed a strong and able team, and with more orchestrated and
Media and PR Officer
efficient campaigns than ever before.
Francine Jordan
Fundraising and Partnerships Manager Head of Campaigns, Policy and Research Louise Davies will very capably be holding
Ruby Jones
Campaigns Manager
the position of Interim CEO until we complete the recruitment process.
Mark Banahan I want to take this opportunity to thank council, staff, members and volunteers for
Campaigns and Policy Officers
Sabrina Ahmed, Tim Thorpe
all of their support and wish you all every success moving forwards. The society has
Insight and Commercial Policy Officer big plans for 2021 and I look forward to seeing them come into fruition.
Louisianna Waring The Future Normal campaign video has exceeded over one million total views
Office Manager
Kat Anderson
Sales and Merchandise Manager
Dave Nicholson George Gill, CEO
Sales and Merchandise Officer Future Normal living on a budget or facing food poverty. We put together a
Hannah Trimble hub for resources on our website at
Head of Business Development In November we ran the first ever Vegan Society TV advert.
Steve Hamon vegansociety.com/liveveganforless, where you can find
Trademark Team Manager
The advert featured the Future Normal campaign film, which
budget recipes, tips, infographics and more.
Allison Timmins encourages viewers to look back on how they viewed animals
Trademark Team Leader At the end of 2020 we partnered with Sustainable Kitchen
Katharina Eist when they were children, and to remember those feelings
Consultants, a team of chefs who specialise in healthy plant-
Deputy Trademark Managers of compassion, regardless of species. The advert ran on Sky
Ella Marshall, Natacha Rodrigues based recipe development, on a series of delicious budget-
Trademark Account Manager on Demand and All 4 alongside nature, documentary and
friendly recipe videos. These recipes made use of healthy and
Lisa Williams entertainment shows.
Trademark Account Assistant affordable staples such as oats, lentils and chickpeas, also
Thank you to everyone who has donated to Future Normal
Shamara Richards Staff updates focusing on using seasonal produce and showing how to
Business Development Officers and helped us to reach even more people. We are relaunching
Sheridan Rudge, Gabriela Chalkia, Sophie Glenn, Steve Hamon has joined us in the role of Head of Business Development. Allison avoid food waste.
Zoe Lomas, John Andrews, Caroline Bolton, Cheryl Future Normal very soon, so keep an eye out on our social
Pierpoint, Katarzyna Petruk, Serin Price Timmins is now Trademark Team Manager. We have a new Trademark Account media channels for plenty of new resources to share and visit
Business Development Assistant Assistant, Shamara Richards, and a new Business Development Assistant, Chloe futurenormal.org.uk to keep up with the latest developments.
VegAPPG
Chloe Edwards
Business Development Marketing Manager Edwards. The Vegan Society is a co-sponsor of the vegAPPG, the All-
Ericka Durgahee We have expanded our nutrition services, with Andrea Rymer joining us as our
Trademark Events and Communications Officer Live Vegan for Less Party Parliamentary Group for vegan and vegetarian issues. In
Neneh Buswell second staff Dietitian. December we held an online event entitled ‘Is food security
Business Development Brand Marketing Officer
Nishat Rahman
Our new Media and PR Officer Francine Jordan joined the society at the end of last an issue for vegetarians and vegans?’
Business Development and Marketing Officer year. Harriet Macintosh has also joined us as our new Supporter Services Coordinator, The World Food Summit of 1996 defined food security
Beth Dandy
Finance Manager
assisting in the Membership Team. as existing “when all people at all times have access to
Clare Straughan Communications Manager Danielle Saunders has left the society to focus on her sufficient, safe, nutritious food to maintain a healthy and
Finance Officers
Allan Oakes, Emily Austin
family and family business. She has been an enormous asset and we wish her all the active life”. During the pandemic, issues around access to
Research Officer best. food have become more widespread, including government-
Dr Lorna Brocksopp
Dietitians provided food parcels that did not cater for specific dietary
Heather Russell, Andrea Rymer needs.
Vegan Rights Advocate
Dr Jeanette Rowley The event was chaired by Christina Rees MP. Speakers
included Nathaniel Harper from Worthing Vegan Food Bank,
Council
Robb Masters (Chair) Jen Elford from The Vegetarian Society and Yasmine El-
Eshe Kiama Zuri (Vice-Chair) Gabry from V for Life.
David Gore (Treasurer)
Stephen Walsh, Jenifer Vinell, Salim Akbar, Ali You can find the video stream at shorturl.at/lS079. Keep up
Ryland, Joel Bravette, Michele Fox, Sally Anderson. In 2020 we launched Live Vegan for Less, our campaign to to date with the vegAPPG at vegappg.org.uk.
Donald Watson House © The Vegan Society
The views expressed in The Vegan do not necessarily reflect those of
the Editor or of The Vegan Society Council. Nothing printed should be
34–35 Ludgate Hill 0121 523 1730 Registered Charity No. 279228 support those following a vegan lifestyle who find themselves
construed to be The Vegan Society’s policy unless so stated. The society Birmingham, UK info@vegansociety.com (England and Wales) and Printed on
accepts no liability for any matter in the magazine. The acceptance of
advertisements (including inserts) does not imply endorsement.
B3 1EH www.vegansociety.com SC049495 (Scotland) recycled paper
2 | The Vegan Issue 1 2021 Issue 1 2021 The Vegan | 3
Highlights Highlights
Nutrition outreach place unnecessary restrictions on the growing plant-based
food market and inconvenience consumers looking to make
Dietitian Heather Russell delivered a webinar organised by
more sustainable choices. After reviewing the evidence,
MyNutriWeb to over 700 health and nutrition professionals
the EU strongly rejected the proposed ban, deciding that
about person-centred practice in relation to veganism and
consumers are not misled by vegan ‘meaty’ names.
vegan diets. Heather also gave an online lecture on veganism
and plant-based diets to Solent University students.
We delivered kitchen skills training to Birmingham City
University student dietitians, who came away from the
session with more knowledge about plant-based food
preparation.
As we now have another staff dietitian on board at The
Vegan Society, we are excited to expand the nutrition service
and take on more outreach to educate health professionals
and the general public about making the most of a vegan
diet.
We’re delighted that so many people took advantage of our Youth Membership offer
However, conversations are ongoing about wording that
compares plant-based items to dairy products such as ‘milk’
Youth membership and ‘butter’. Head of Campaigns, Policy and Research Louise
We have been working to improve accessibility to our Davies said, “We are perplexed by this decision by MEPs who
membership for those who would like to support our work. should be doing all they can to support the consumption of
As part of this, in the autumn we launched our new Youth plant-based products to address the growing climate crisis.”
Membership, open to vegans and vegan-curious people aged
25 and under. For a limited time, new members within this Grow Green
age range could sign up for just £5 for their first year.
As part of the online political party conference season,
We are pleased to say that many of you took us up on this
we sponsored an event with SERA, the Labour Party’s
offer and purchased memberships for yourselves or as gifts
‘Burger ban’ proposal rejected environmental society. The event, Growing the Right Food
to friends or family members.
The Vegan Society fed into the discussion around the Policy, resulted in a meeting with Daniel Zeichner, the Shadow
All new Youth
proposed EU ban on ‘meaty’ language. We highlighted the Minister for Food, Farming and Fisheries, at which we met with
Members were
fact that banning food producers from using traditional industry experts and put forward ideas for transitioning UK
given the option
words such as ‘sausage’ and ‘burger’ on their products would agriculture towards producing more plant proteins.
to be entered
into a prize draw
for the chance to
win a chocolate
hamper from Moo
Free Chocolates. The new Vegan Trademark area of he website
Thank you to Moo
Free Chocolates Visit vegansociety.com/campaigns to see our new and
for supplying an improved online campaigns hub, where you can stay up to
amazing prize! date on all our latest initiatives and find out how you can get
involved.
Website updates
Catering for Everyone
Several of our webpages have been revamped recently,
To further our Catering for Everyone campaign, we are
making the experience of visiting the website much more
working to secure manifesto commitments from various
user-friendly.
political parties taking part in devolved elections in May. We
The Vegan Trademark webpages have been given a
are also continuing to engage with individual councils to
makeover and it is now much easier for companies to take
encourage them to include our campaign ask as part of their
the first steps to register their products. In 2021 we will focus
climate mitigation plans. The team is also working to develop
on improving the trademark search function, simplifying
a Continuing Professional Development course, to support
the process of searching for products registered with our
health professionals in learning more about veganism. The Grow Green campaign makes the case for a shift towards UK crop growing
trademark.
4 | The Vegan Issue 1 2021 Issue 1 2021 The Vegan | 5
News Advertisement
IN THE NEWS
Future Normal to see how delicious they can be. She added that we would
like to see every precaution taken to ensure that the risk of
At the end of 2020 we ran our first ever TV advertising
cross-contamination is minimised. Elena was invited onto
campaign, which went out on All 4 and Sky on Demand. The
Talk Radio and BBC Radio Berkshire to discuss the story.
campaign garnered coverage in Plant Based News, which
published an article titled ‘Pro-Vegan TV Ad Targeting Animal
Lovers Exceeds 1 Million Views’.
Expert nutrition comment
Campaigns Manager Mark Banahan spoke on BBC Radio A new Epic-Oxford report which raised potential concerns
Leeds, alongside Chef Day Radley, about the campaign. about the bone health of vegans resulted in Dietitian Heather
He shared the news that The Vegan Society gifted animal Russell giving comments to the press. Heather stated that
sanctuary adoptions to celebrities and those in the public further research is warranted, but that vegans can follow
eye, in a bid to encourage them to make the connection recommended guidelines about protecting their bone health,
between the animals they love and care for and the animals including featuring calcium-rich foods such as calcium-set
they unthinkingly exploit in their everyday lives. tofu and fortified milk and yoghurt alternatives in their diet.
Several sources, including Farmers Weekly, cited Heather in
their articles, resulting in more balanced pieces.
Heather also fed into a feature on vegan parenting in
Closer Vegan magazine and gave nutrition tips for those
taking part in Veganuary on the Vegan Food and Living
Podcast.
Best of the rest
Vegan Society staff regularly contribute articles to the
Ecologist’s online magazine. In December, Insight and
Commercial Policy Officer Louisianna Waring wrote a piece
on the new Greenpeace campaign, which uses a bold
animation to expose the truth about industrial animal farming
New plant-based McDonald’s line and rainforest annihilation. You can find our regular Ecologist
The news that McDonald’s plans on launching a new plant- pieces at theecologist.org.
based line resulted in members of the press contacting us for We appeared on multiple TV news and comment segments
comment. Senior Communications and Campaigns Officer about the EU’s decision to reject the proposal to ban terms
Elena Orde shared the statement that The Vegan Society such as ‘sausage’ and ‘burger’ on vegan products. Campaigns
always welcomes the development of products that will and Policy Officer Tim Thorpe appeared on the Jeremy Vine
encourage meat-eaters to try a plant-based alternative and show in a piece entitled ‘When is a sausage not a sausage?’
6 | The Vegan Issue 1 2021 Issue 1 2021 The Vegan | 7
Feature
VEGAN
FROM BIRTH
By Kaya Gromocki
Some people are lucky enough to have never eaten an
animal product. I was raised vegan from birth and have
often been under the impression that there aren’t many
others like me. However, when we posted a call-out on
social media asking for lifelong vegans to share their
stories, I was pleasantly surprised to receive so many
responses.
To begin with, I spoke to Danielle Saunders, who was
our Communications Manager here at The Vegan Society.
Danielle and her partner Adam are raising their little boy
Jonah as a vegan. At one year old he has never consumed
any animal products.
Favourite foods
Danielle and her partner own a vegan soul food restaurant
in Coventry (Dirty Kitch), so Jonah has had lots of
opportunities to try an exciting range of food. Danielle
explained that he already has a mature palate. She says,
“I don’t think we’ve come across a food Jonah doesn’t
like yet. If I had to name a favourite, it would probably
be something with lots of flavour and spices like a curry
or chilli. He takes after us when it comes to his love of
punchy flavours!” She also explains that cultural dishes are
important to their family. “I try to make sure that Jonah is
familiar with food that reflects his Caribbean heritage, like
ackee served with greens or rice and peas.”
Most parents teach their
children to be kind, so
extending it to what we eat
feels natural.
Emily and her husband Kevin live in Hong Kong with
their sons Henry, five, and Oscar who is 21 months old.
Henry’s favourite meal is red lentil coconut dhal and rice.
Oscar loves avocado, pasta and fruit. Emily frequently
cooks refried bean quesadillas, mushroom lasagne, sushi,
pumpkin mac ‘n’ cheese, Pad Thai and pizza for the boys.
Emily says, “We are lucky in Hong Kong to have lots of little
Buddhist vegetarian Chinese shops and restaurants, so we
eat a lot of noodles, dumplings and spring rolls from there
too.”
Early conversations
I wanted to know about what sort of conversations Danielle
Henry and Oscar
8 | The Vegan Issue 1 2021 Issue 1 2021 The Vegan | 9
and Adam imagine having with Jonah about
veganism when he is older. As a vegan child
I remember struggling with the way other
children perceived animals. I loved
them and my friends ate them. It was
confusing.
Danielle explains that Jonah
is currently too young to
understand concepts such as
animal rights and environmental
protection. “Until he’s old
enough to understand, we will
do our best to demonstrate
that we live this way because
it’s important to be kind. Most
parents teach their children to
be kind, so extending it to what
we eat feels natural.”
Danielle added that she wants
Em
Jonah to look at other beings
il y
Ke
,
v in (human and non-human) and respect
, He
nr y their inherent right to live happily. “I hope
a nd by raising our child vegan, we manage to
Oscar
preserve the innocence and compassion he
came into the world with.” Holly, her siblings and their children – all vegan from birth – her mother and her late grandmother
For Emily, veganism feels very natural to her family.
Since her children have been vegan since birth, veganism is
normal to them. “When we talk about animals, we talk about When I asked Danielle about her feelings on this topic, she who don’t eat meat, they have a positive experience there
taking care of them and letting them live instead of hurting explained that she is conscious of how Jonah’s perception too. “Henry attends a local kindergarten and they provide
them or killing them for food.” Emily echoed Danielle’s belief of those around him will be shaped by him being a vegan. lunch and snacks. They also have ‘Green Mondays’ where
that loving animals comes naturally to children and that it is “I honestly don’t know how I’d answer a four-year-old if he the whole school eats vegetarian.” Emily started her own
society that teaches them to suppress this, by telling them were to ask why his school friend eats animals. I don’t want Facebook group for vegan parents, which now has over 1000
that eating animals is necessary. She adds, “My children find it my child to carry the burden or frustration of feeling like the members. She and the other parents find this a useful space
strange that people would want to hurt or kill animals just to world doesn’t care.” to discuss recipes, restaurants and parenting tips.
eat them – that is the difficult thing to explain. Not why we Holly, a 34-year-old GP, her sister Wanda and brother
don’t eat animals, but why others do.” Jasper were all raised vegan from birth and have been vegan Changing attitudes
From the perspective of a vegan parent, it may be that all their lives. Between them, they have three vegan children. Holly echoes this experience of changing attitudes. Since
there is something more wholesome about seeing their Holly says that when she and her siblings were younger, being qualifying as a GP, she has seen the perception of a vegan
vegan child interact with other animals. Emily tells me how vegan was unusual, but not challenging. She attributes this to diet shift towards a more positive and accurate public view.
her children love to pat dogs they see outside and watch her parents, who made a special effort to help their children “I would never have had the confidence to recommend a
birds, wild boars, turtles and frogs they see on family hikes. fit in with their peers. Holly says, “My mum would find out vegan diet to a patient a few years ago. But the evidence now
“I love to see their compassion towards all creatures. Oscar what the other children were eating at parties and send us is so positive that now I feel able to do so. I feel privileged to
kisses all of the pictures of cats in his books and waves to along with a box of our own version.” be vegan from birth and in my line of work. I’m in a position
birds out of our 20th floor window!” Holly explains that although she has come across those to help people improve their health drastically while also
who have made fun of her diet, she has always been willing to reducing the slaughter of animals and impact on our planet.”
Friendships answer their questions and has not pushed her point of view To be vegan from birth is a unique experience. For me, it
Those who are opposed to raising children in this way or given advice unless she was asked. She says, “I feel this is has meant never having to go through the consciousness
I don’t think often argue that a vegan lifestyle will limit them socially. We
know that a well-planned vegan diet is suitable for people
the best way to make a difference as people learn to respect
me for who I am, and then start to take an interest over time.”
shift of viewing animals as my food to seeing them as sentient
beings. However, just like any other belief system in which
we’ve come of all ages, a fact that is supported by the British Dietetic This approach appears to have worked, as she comments children are raised, there will still come a point in each child’s
Association, but what about friendships, school and social that many of her friends have now become vegan or reduced
across a food activities? their consumption of animal products. “I think there are lots
life where they will have to decide for themselves if they are
going to maintain this belief. For those of us who reaffirm the
Jonah doesn’t From personal experience, I know that being vegan from
birth can be socially isolating. You have a different world view
of reasons for this, but I like to think that seeing me lead a
normal and happy life as a vegan could be a part of it.”
decision to be vegan when we are older it can feel like we
have an even more meaningful conviction.
like yet! from your peers, but you might not have the vocabulary or Emily’s experience of being a vegan parent in the present
intellect to articulate or justify it. How can this be handled to day is an example of the progress that has been made since Have you been raised vegan from birth? Please get in touch
ensure that vegan children feel able to continue with their Holly was a child. Her family have many vegan friends and and share your story! Email editor@vegansociety.com or
lifestyle while participating in the same activities as their non- so their children are often around people who also share the contact us on any of our other usual channels.
vegan peers? same beliefs. Although at school they may be the only ones
Jonah
10 | The Vegan Issue 1 2021 Issue 1 2021 The Vegan | 11
GREAT
BRITISH VEGAN
Aimee Ryan from Wallflower
Kitchen shares some British
classics from her first
recipe book
Issue 1 2021 The Vegan | 13
Recipes Recipes
WELSH CAKES (Image on page 13)
BANGERS AND MASH
Makes Serves 4
10 Preparation time: 20 minutes Cooking time: 15 minutes
Preparation time: 20 minutes Cooking time: 25 minutes
Ingredients Vegan sausages are not hard to find these days but sometimes it’s nice to
Ingredients These have been a popular British teatime treat since the late nineteenth
century. I like them best at breakfast as they’re wonderful served warm
make your own, especially if you have some mushrooms to use up. Serve
with a mash that is just as creamy, buttery and comforting as the dairy-
from the pan with dairy-free butter, or just by themselves later on in the For the mash
225 g/8 oz/1¾ cups self-rising flour, plus laden kind.
afternoon. 900 g/2 lb King Edward potatoes, peeled
extra for dusting
and diced
75 g/2½ oz/½ cup raisins
¼ tsp ground mixed spice (apple pie spice)
50 g/1¾ oz (3½ tbsp) dairy-free butter
Directions
½ tsp ground cinnamon Directions 100 ml/3½ fl oz (scant ½ cup) unsweetened
dairy-free milk
75 g/2½ oz/¹/3 cup caster sugar (superfine), Put the potatoes in a large saucepan and cover with cold water. Bring to
plus extra for dusting In a large bowl, combine the flour, raisins, mixed spice, cinnamon and the boil and cook for 20 minutes, or until very soft.
sugar. Add the butter and rub into the flour with the tips of your fingers For the vegan sausages Meanwhile, heat 1 tablespoon of the oil in a frying pan and sauté the
100 g/3½ oz/7 tbsp dairy-free butter
50 ml/1¾ fl oz/3½ tbsp unsweetened until you have a breadcrumb consistency. 2 tbsp vegetable oil onion and garlic for 5 minutes, until softened. Add the balsamic vinegar,
dairy-free milk Make a well in the centre and pour in the milk. Gently stir until a dough 1 small white onion, roughly chopped yeast extract or miso paste and mushrooms then cook for a further 8
1 tsp vegetable oil is formed. 2 garlic cloves, finely chopped minutes until everything is brown and sticky. Remove from the heat and
Sprinkle a work surface with some flour and roll out the dough to ½ 1 tbsp balsamic vinegar allow to cool for 10 minutes.
cm/¼ in thickness. Use cookie cutters to cut out 5 cm/2 in discs. You 1 tbsp yeast extract or miso paste Add the mushroom mixture to a food processor along with the beans,
should be able to get about 10 from the dough. 100 g/3½ oz shiitake or chestnut (cremini) walnuts, oats, flour, sage and tomato purée then season to taste. Pulse
Heat the oil in a frying pan over a medium heat. Fry the cakes, in mushrooms, sliced until you have a smooth, meaty mixture. Shape the mixture into 8
batches, for 2 minutes on each side, until golden brown. 1 x 400 g/14 oz can of kidney beans, sausages.
Remove from the pan and sprinkle with extra sugar. Serve immediately drained and rinsed Add the rest of the oil to a frying pan over a medium heat and cook the
or store in an airtight container for up to 3 days. 25 g/1 oz (¼ cup) chopped walnuts sausages for 10 minutes, turning regularly to cook evenly.
50 g/1¾ oz (¹⁄3 cup) porridge oats (oatmeal) Once the potatoes are very soft, drain and return them to the pan,
2 tbsp plain (all-purpose) flour along with the butter and milk. Mash until smooth and season.
1 tsp dried sage Serve a generous few dollops of mash onto each plate and top with
2 tsp tomato purée (paste) two sausages and some gravy.
Sea salt and ground black pepper
Gravy of choice to serve
Great British Vegan by Aimee Ryan, White Lion Publishing, £20
14 | The Vegan Issue 1 2021 Issue 1 2021 The Vegan | 15
Recipes
BATTENBERG
Makes
10
Preparation time: 30 minutes Cooking time: 30 minutes
Ingredients Don’t worry, Battenberg is actually much easier to make than you’d
think. Not only does it taste wonderful, but just looking at this beautiful
pink and yellow chequered cake is a pleasure in itself.
130 g/4½ oz (generous ½ cup) dairy-free
butter
200 g/7 oz (1 cup) caster sugar
120 g/4¼ oz (½ cup) unsweetened soy Directions
yoghurt
150 ml/5fl oz (scant ²⁄3 cup) unsweetened Preheat the oven to 160 °C fan/180 °C/350 °F/gas 4. Use a double layer
dairy-free milk of foil to divide a 20 cm/8 in square cake tin in half. Line both sections
2 tsp apple cider vinegar with greaseproof paper.
1 tsp almond extract Whisk together the butter and sugar until light and fluffy. Stir in the
260 g/9¼ oz (2 cups) self-rising flour yoghurt, milk, vinegar and almond extract, then fold in the flour and
½ tsp baking powder baking powder.
Vegan pink food colouring or beetroot juice Pour half of the batter into one of the halves in the tin. Mix drops of
3 tbsp marmalade food colouring or beetroot juice into the remaining half of the batter
400 g/14 oz golden marzipan until you get the desired shade of pink, then pour the pink batter into
Icing (confectioner’s) sugar, for dusting the other half of the tin.
Bake for 25 minutes until a skewer inserted into the centre comes out
clean. Allow to cool for a few minutes in the tin before turning out onto
a wire rack to cool completely.
To decorate, gently transfer the cakes onto a chopping board and cut
each one in half lengthways, trimming the edges to create straight and
even layers.
Heat the marmalade in a small saucepan over a low heat until runny.
Brush one long side of a pink strip of cake and one side of a yellow one
and stick them together. Repeat to stick the other two strips together.
Now paint the top of one pair completely with marmalade and place the
other pair on top, with pink on top of yellow and vice versa to create a
chequerboard pattern.
Dust a work surface with a little icing sugar and roll out the marzipan
to a rectangle about 20 x 25 cm/8 x 10 in. Brush the outside of the cake
with marmalade. Use a rolling pin to lift the marzipan over the cake
and smooth it firmly around the top and sides, joining underneath. Trim
away the excess and brush the seam with a little marmalade. Finish by
pressing the edges together to create a seam at the bottom.
16 | The Vegan Issue 1 2021 Issue 1 2021 The Vegan | 17Advertisement News
MARKET NEWS
Louisianna Waring, Insight and Commercial Policy Officer, looks back on the
impact of 2020 on the vegan food and drinks industry
2020 was a year that most of us their primary motivation, while 41% did so due to their usual
will not easily forget. Despite all of products not being available on supermarket shelves.
the turmoil, the last 12 months In the same month, we interviewed TheVeganKind – a
have given us many success leading vegan supermarket – who told us that the average
stories within the vegan food order value was up 40% compared to the previous month.
and drinks industry. Later in the year, they upgraded to a new warehouse three
times the size of the last, and employed 21 extra members of
The pre-pandemic staff to manage the rising demand.
months
In January 2020, Veganuary A very different British summer
welcomed the year with a record As the weeks rolled by and we entered a summer like no
breaking 400,000 sign-ups. In the same month, it was other, Kantar found that in the 12 weeks prior to June, tofu
reported that the UK is the global leader for new vegan sales had increased by 81.7%, vegan mince sales increased
food launches, with nearly one in four (23%) new products by 50.1%, vegan burger sales increased by 37% and vegan
launched in the UK throughout 2019 having a vegan claim sausage sales increased by 21.3%. And it wasn’t just the meat
(in 2018 this figure was 17%). The cumulative effect of these alternatives that were having a moment – in July, Waitrose
successes led to Mintel reporting vegan food sales had revealed that online searches for ‘oat milk’ were up 210% and
soared 40% in 2019 – a very impressive start to the year. sales of oat milk up 113%, compared to 2019.
Prior to national lockdown, in February, Quorn experienced At this point, you might be thinking that of course vegan
unprecedented demand for their products, as a huge surge food and drinks sales were up, as most food and drink sales
in popularity caused demand to outstrip supply. were up this year. Luckily, our friends at Veganuary have us
covered. At an online event, Head of Communications and
UK enters lockdown Marketing Toni Vernelli revealed that whilst meat meals were
In April, we conducted research that found 20% of Brits up 24% in August compared to the previous year, plant-
reducing their meat consumption and 15% cutting down based meals were up 52% – meaning that consumption of
their consumption of dairy and eggs. Encouragingly, 43% vegan food was increasing at more than twice the rate of
cited health, environmental or animal rights reasons as non-vegan food.
18 | The Vegan Issue 1 2021 Issue 1 2021 The Vegan | 19News
Second lockdown
As autumn approached, Asda made national headlines by
announcing plans to become the first UK supermarket to
launch an ambient vegan aisle. Soon after, Tesco went public
with its ambitious goal to boost sales of meat alternatives by
300%. In the same month, it was revealed that Applewood
vegan cheese is the second most searched for vegan product
in the UK, accounting for 20% of Applewood’s UK sales.
In October, as the nights got colder, Veganuary hit a
milestone achievement of one million participants since
the campaign launched. Soon after, Deliveroo revealed that
vegan orders have more than doubled in the last year –
increasing by 115%. Additionally, research from Eating Better
found that 16% of ready-meals in supermarkets are now
plant-based, compared to just 3% in 2018.
To end the year, in December new research from
Applewood found that 20% of respondents would be
cooking a completely vegan Christmas dinner and a
staggering 74% would be looking for vegan cheese to
complete their festive spread.
Despite the turbulence of 2020, let this be a reminder that
the vegan food and drinks industry is resilient. This year, 2021
brings its own challenges to the table. But we know that the
strength of the industry – and our supportive community –
will keep veganism in the public eye and as part of a kinder
future.
20 | The Vegan Issue 1 2021Membership
MEMBERSHIP
Congratulations to our wonderful member Annie, who won
the Star Letter prize for this issue. Annie won a Lifestyle Box
from The Vegan Kind.
The Star Letter winner for issue 2 will receive a monthly
subscription box from Eat Pips for three months. Each box
includes five specially selected vegan snacks, shipped in eco-
friendly biodegradable packaging.
Star Letter
I made Rachel Ama’s Sweet Potato
Shepherd’s Pie from Issue 4. It was delicious
and the consistency was superb. I have
prepared one for my freezer too. I also made it for my
friend who is recovering from surgery, and I made one
for my neighbour too. Both found it to be a tasty and
easy to eat dish. I love being able to make a dish to try
to encourage someone else to try a plant-based meal.
Instead of the all-purpose seasoning I used ‘savoury
spice blend’, a Dr Michael Greger recipe from his book
How Not to Die. It worked very well indeed.
This recipe absolutely will be a regular in my
household. I am going to try the Chickpea Cookie
Dough next. Thank you for these recipes!
Love, Annie and the animals
Election of Council members
Discounts Applications to become a trustee are invited by Monday 1
In return for supporting The Vegan Society and our March 2021. The role is voluntary, but reasonable expenses
campaigns, we offer our members 10% off our multivitamin can be claimed.
VEG 1 and over 130 third-party discounts. These include The most important qualities for trustees are commitment,
10% off at Holland & Barrett and 50% off Vegan Food and enthusiasm and the ability to consider issues thoughtfully,
Living magazine. You can find all of these in the Members’ communicate effectively and work well with others. To
Area of our website at vegansociety.com/my-account/shop- ensure an effective and diverse board, members from a wide
discounts. range of backgrounds and with a broad base of skills and
New discounts include 15% off handmade soap, shampoo experience are sought. Experience in successfully managing
and conditioner bars from Friendly Soap, 10% off Moo Free expanding organisations, policy development, charity law
Chocolates and 12% off PJ Kombucha. and audit or risk management are particularly welcome.
The time commitment is about nine days per year for
attending face-to-face meetings and training events
(currently online). Email correspondence may at times take
We would love to hear from you with any suggestions you up several hours per week, particularly in the approach to a
might have on improving the Discount List. You can email Council meeting, but usually much less.
us at membership@vegansociety.com or call on 0121 523 Candidates must be proposed by two full members.
1730. Alternatively, do you run a business that would like to Candidates must also have been full members of the society
offer a discount to your fellow members? Contact discount@ for at least a year and be aged 16 or over, on the date of the
vegansociety.com or apply online at vegansociety.com/your- AGM. Candidates should support the society’s objectives and
business/discount-list. mission and be committed to a vegan lifestyle.
For a candidate pack or further information on becoming
AGM 2021 a trustee, please contact the Chair of Council Robb Masters
The 2021 AGM will be held at 1pm on Saturday 22 May 2021. (chair@vegansociety.com) and the Interim CEO Louise Davies
We will provide online access, but will also have a physical (ceo@vegansociety.com) by email or post (Donald Watson
venue if appropriate. House, 34–35 Ludgate Hill, Birmingham B3 1EH).
22 | The Vegan Issue 1 2021 Issue 1 2021 The Vegan | 23Reviews
REVIEWS
The Invisible Vegan Manifesto by Dale Vince
Reviewed by Heather Russell, Dietitian Reviewed by Paul Appleby
Although I don’t recommend Dale Vince OBE is one of the most
documentaries as a source of advice high-profile vegans in the UK. The
about vegan health and nutrition, owner of green energy company
The Invisible Vegan provides food Ecotricity, UN Climate Champion
for thought. It conveys powerful and chairperson of Forest Green
messages from Black vegans in Rovers FC (the world’s first all-vegan
North America about the complexity football club) is also one of the most
of eating habits and the benefits of outspoken.
holistic thinking in relation to lifestyle Dedicated “to eco warriors
choices and activism. everywhere – past, present and
The Invisible Vegan reminds us future”, Manifesto is Dale Vince’s
that we shouldn’t underestimate the social value of food. autobiography and a polemical call for action in the wake
It shows that connecting plant-based eating and culture of the coronavirus crisis. In the opening chapter he urges
can help people to preserve and even strengthen their us to “rebuild our economy in a new way, repurpose it to
sense of belonging. The documentary also highlights that a tackle the fundamental drivers of climate change, wildlife
commitment to animal liberation can have a positive impact extinction, poor health and social inequality … to create a
on engagement with other forms of liberation. new system, rooted in sustainability in the widest sense of
Although there are differences between the NHS and the word.” Not so much evolution as revolution.
the American health system, we face similar public health Tracing his life from new age traveller to successful
challenges. The documentary highlights that societal entrepreneur, Manifesto pulls no punches, placing the blame
changes are required to make healthier living easier for for the problems that threaten our survival on “the mass
everyone, taking into account the needs of different consumption of fossil fuels … and the mass consumption of
communities. One of my favourite moments was watching animals.” What are his solutions? 100% renewable gas and
people enjoying community food growing. electricity, electrifying all transport and, in terms of food,
It was great to watch filmmaker Jasmine C Leyva talk about replacing animals with plants. Vegans will wholeheartedly
how going vegan helped her to develop a more positive agree with the last of these, but whether such simplistic
relationship with her body and focus on how nourishing food solutions are practical, or always desirable, is another matter.
can help you feel your best. The documentary encourages For example, electric cars still cause particle pollution and
people to think of wellbeing as an essential part of effective there are concerns over the sourcing of certain rare-earth
activism. There are many other great take-away messages: elements for their batteries and motors.
• Be mindful of stereotypes. Nevertheless, you have to admire Dale Vince for his
• Promote inclusive representation, so that more people enthusiasm and ‘can do’ attitude. This is a man on a mission.
can relate to vegan role models. Ecotricity will donate £9 from every Manifesto copy sold
• Focus on empowering people to make informed using our referral code: VEGSOCMANIFESTO at
decisions through learning. shop.ecotricity.co.uk.
Find out more at theinvisiblevegan.com.
Issue 1 2021 The Vegan | 25Nutrition
SUPPORTING NEW VEGANS
How to help people adjust to a vegan diet
Veganuary is an opportunity for • Replace oily fish with a daily intake of plant food rich in
people who are curious about omega-3 fat like walnuts, chia seeds, shelled hemp seeds
the vegan lifestyle to try it out. or ground linseed (flaxseed).
It’s also an opportunity for
seasoned vegans to help Tip three: encourage a step-by-step
family and friends who are approach
participating and continuing When making dietary changes, it’s always important to take
their vegan journey beyond it at your own pace. If someone is feeling overwhelmed by
January. Therefore, it’s the the nutrition side of things, encourage them to break it down
perfect time to take a fresh look into manageable stages through goal setting:
at our diets and lifestyles and 1. Keep a food diary for around three days
share tips about making the most of 2. Identify a few achievable goals to work on first
everything that vegan nutrition has to offer. 3. Review the goals in a month or so
Tip one: signpost to reliable resources The free VNutrition app can help with this process.
If you’re recommending documentaries, it’s a good idea If someone makes a sudden decision to try a vegan diet,
to point out that they’re not necessarily reliable sources of switching overnight might not be the best way to go from a
information about vegan health and nutrition. They feature health perspective. A gradual increase in plant-based foods
inspiring people and provide a starting point for research, and drinking plenty of fluid is recommended to help our gut
but vegans should be encouraged to make use of resources adjust to a higher fibre intake.
produced by nutrition professionals like dietitians. Both
Veganuary participants and seasoned vegans can benefit Tip four: talk about support
from setting aside some time for nutritional planning using
Support is important for people trying to establish a new
the tips available at vegansociety.com/meal-planning.
routine. Encourage Veganuary participants to chat with
family and friends about why it matters to them and how
Tip two: highlight smart swaps they can help and get involved. Cooking together is an
There is a misconception that switching to a vegan diet is enjoyable way to socialise even if it’s a virtual cook-along.
about removing food from your diet. We say that a smooth Also, you can encourage people to download The Vegan
transition to a vegan diet is all about making smart swaps, Society’s free VeGuide app for short, daily videos covering
replacing animal products with alternative sources of the basics of transitioning to a vegan lifestyle over 30 days;
nutrition. Here are a few examples: they’ll discover that it’s not just about what you eat.
• Replace animal-derived protein with nutritious If a friend or relative wants to follow a vegan diet beyond
alternatives like beans, chickpeas, lentils and tofu. Veganuary but they have concerns, you can suggest that
• Switch from milk and yoghurt to fortified plant-based they talk to their doctor about a referral to a dietitian.
alternatives.
Heather Russell, Dietitian
Issue 1 2021 The Vegan | 27Volunteers
VOLUNTEER Would you like to become an Advocate for one of these
Organisers?
HUB
Saoirse Clohessy London made fabulous friends and grew in confidence. Having an
Kaya Gromocki (West Norwood) education background, I love to talk to the public and share
my knowledge, and so as well as benefiting the animals I
Supporter Services Coordinator Volunteering has always been
also enjoyed what I was doing. I decided to join The Vegan
(Volunteering, Engagement and Outreach) an important part of my life
Society as a Community Organiser because I want to use
and I love being part of a
my skills to encourage and support other vegans to feel
community, so I was very
comfortable speaking about veganism; and what better way
excited to join The Vegan
to do that than with the most recognised vegan educational
At the beginning of a new year, Society as a community
charity?
I have taken the opportunity organiser. Having a direct link
to reflect on the role that with a long-standing charity means
volunteers played in 2020 – we get given clear goals to help with
undoubtedly an unusual year and our latest campaign task has already helped me get in
touch with people in my area who are just as passionate about
Lucinda Smith Guildford
for everyone.
animal advocacy as I am. I’m excited to see my local vegan I decided to be a Community
When the pandemic
community grow as we support local plant-based companies Organiser as I am passionate
first began, scaling back
and anyone looking to move towards a more sustainable about vegan activism and
volunteering was our only
lifestyle. spreading knowledge on
option. As the weeks crept into
the different aspects of
months and the situation showed
veganism to people from all
no signs of abating, I began to think
walks of life. Volunteering for
about how we could adapt and develop our usual way of
doing things, to allow volunteers to continue to play the Haz Feliks Aylesbury The Vegan Society is a great
opportunity to get in touch and
significant role that they have always played in the workings Applying to be a Community
team up with local vegans to work
of The Vegan Society. Organiser made sense
on shared, structured tasks. Bringing awareness of how our
I found embracing new methods of communication and considering our outreach
choices really affect animals can have an impact on our
recruitment a hugely positive experience, something that was efforts in Aylesbury had been
local community by encouraging change in non-vegans. I
highlighted in November when I was recruiting proofreading supported by The Vegan
find The Vegan Society campaigns in-depth and interesting,
volunteers. I undertook video and telephone interviews Society for over two years. My
particularly as they cover different aspects of veganism
with volunteers in Australia, America, Sweden and Italy, and favourite campaign is Plate Up
whilst giving reliable information and advice. I would like to
have brought on board volunteers with a broad and exciting for the Planet, particularly the
see veganism being put forward and presented in a clear
range of backgrounds, from law to software development to card packs which were a hit with
educational way in my local area, just like it is presented by
marketing. The changes might have come quicker than we stall visitors. Much like I see elsewhere,
The Vegan Society.
were expecting, but in terms of the volunteering community I feel the local acceptance of veganism has grown and is easier
I feel they have in many ways broadened our reach and to talk about. I am fortunate to be able to put my skills towards
widened our pool in a way which can only be advantageous helping people and animals and am keen to develop impactful
to The Vegan Society’s work. and meaningful volunteering experiences that include as many
All of this change and development brings me to The people as possible.
Community Network, a stream of volunteering which we
are hoping to expand this year. The Community Network
is a network of volunteers from across the UK who help Join the Community Network
to spread our campaign work in their local areas. The Sam Roblett
Southampton We all share a common aim, that gives the
network is made up of Organisers and Advocates. Each local
Community Network the potential to bring about
community has one Organiser and a group of Advocates. I have been vegan for nearly
real change. To make that change as impactful as
You may remember that the Network was featured in the five years now. I went vegan
possible, we need the number of Organisers and
spring edition of the magazine last year. We have come a overnight after deciding
Advocates to increase, and for those individuals to
long way since then, but the network is still developing. that I couldn’t justify
be enthusiastic and passionate about our work. If
In order to grow, we need more Advocates in the areas exploiting animals anymore.
you think you have what it takes to be an Organiser
where we have recently appointed new Organisers. Rachel After a year I started to feel
or an Advocate, please read the role descriptions on
(Ely), Saoirse (West Norwood, London), Michele (Vauxhall, more comfortable talking
our website and apply. If you have any questions,
London), Haz (Aylesbury) and Sam (Southampton) have all to people about my reasons
please email volunteer@vegansociety.com or call
been appointed as Organisers recently and are keen to start for choosing veganism as a way of
0121 523 1745.
campaigning. In order to make the biggest impact possible life and decided to join a local vegan outreach group. Here I
they need more Advocates to join them! To join the network,
visit our website: vegansociety.com/communitynetwork and
email volunteer@vegansociety.com with any questions.
28 | The Vegan Issue 1 2021 Issue 1 2021 The Vegan | 29Volunteers Advertisement
VOLUNTEER OF THE SEASON
Charlie from vegan illustration and animation studio Dinos and Teacups
volunteered her time and expertise to create the wonderful Teen Hub animation.
Tell me about your vegan journey for being the lazy, screen-obsessed generation, but I don’t
My husband and I went vegetarian two years ago. We felt like think they get nearly enough credit. This is the generation
there was something changing in the world and we wanted that has all the means to finally normalise treating animals,
to be a part of the conversation but realised we didn’t know the planet and our bodies with a long-overdue minimum level
much about it. After watching some documentaries and of respect. My hope is that this video helps them realise how
looking into the animal rights, environmental and health much power they have and motivates them to look deeper
aspects of it all, it soon became pretty clear we should’ve into things, so that the next time they tell their parents that
been vegan a long time ago. That’s the funny thing about they don’t feel like exploiting animals anymore, they do it with
veganism, it’s really just about acknowledging that you information, confidence and support.
probably had these values all along, but you just lacked the
basic information and will to align them with your actions. Do you have any favourite vegan illustrators or
animators? What do you enjoy about their work?
Have you always loved creativity? I recently found out about Miki Mottes’ work. Not only is his
I think I always knew I’d have a somewhat creative career – client work completely adorable, but he also runs this website
that’s just the kind of kid I was – but the illustrator/animator called Simple Happy Kitchen, which is a whole vegan thing
thing was accidental. I was actually headed towards a career with an online shop, educational content, short video series
in film production, but things steered off somewhere during and more. I’d love to do something like that in the future.
my studies, and this is where I landed! I wouldn’t change a Maybe. Who knows!
thing about it though, except that I still can’t draw for the
life of me. I definitely wouldn’t be an illustrator/animator if it What direction would you like your career to take?
weren’t for computers! Illustration and animation have the innate capability of making
information pleasantly digestible and I think veganism could Want to advertise here?
What was it like to create the Teen Hub video? use some of that! I know myself and I’ll probably never have
I had a bit of a lightbulb moment last summer. I was getting the arguments, patience or skills for full-on street activism.
But one thing I know and love is design. That’s what I can
more and more enquiries for animal product-related projects
do. So I hope to have more opportunities for vegan projects,
For advertising in The Vegan,
and the whole thing was making me feel like I should be
doing so much more with my work than simply replying ‘No, with brands, organisations and anything in between. And I contact Wendy Kearns at:
thank you’. So I started looking for (and creating) specifically hope these projects will reach people and help them see that
vegan-related opportunities and, sure enough, The Vegan change is in their hands.
Society had the perfect one! advertising@vegansociety.com
It struck me that teenagers nowadays get such a bad rep Check out dinosandteacups.ca to see more of Charlie’s work.
30 | The Vegan Issue 1 2021 Issue 1 2021 The Vegan | 31Interview
CHALLENGES AND TRIUMPHS
Quinnie Cook-Richardson has been vegan for over 30 years and raised six vegan
children. Here she reflects on the challenges and triumphs of her life as a Black
vegan living in the US.
Quinnie, her husband and their six vegan children
I started my vegan journey in the 1980s, when I was in my There were many times where it was challenging for the
early 20s. As a Black person, living in a southern state in children to be the only vegans in their classroom. I knew
America, there was definitely a lot of isolation – but I knew it that there would be so many other situations in life where
was the right thing to do. It was definitely challenging, but I they would be the only one – whether it’s the only person
was committed to it. of colour in the room, or whether other children were doing
To start with, I would get a lot of “How can you not eat things that they couldn’t do – who would be different. We
meat?” and ”Where do you get your protein from?” And of are a very African-centred family – the children have African
course, raising the children, people would question how I names and we don’t perm our hair. So starting off in life not
could have a healthy pregnancy and a healthy baby. It was being able to eat what other children were eating at parties,
isolating, but most of my friends at that time were vegan, I feel like it prepared them for other situations where they
which was a blessing. would be the only one.
Representation
We live in Atlanta, Georgia. Atlanta is not as integrated as
people probably think it is, given that it is the birthplace of
Dr Martin Luther King. There are a lot of vegan events where
you see mostly Black people. Or a mainly white vegan event,
hosted by white people. I do show up to those types of
events – I don’t feel uncomfortable.
There is separation in what I’ve seen from the movement,
and Black people definitely aren’t represented well. Often
when I saw who was speaking at vegan events, I never saw
any Black people. That’s been a real issue for me over the
years. The picture and the face of veganism has been white
– all the vegan magazines would always show white people.
Quinnie Cook-Richardson Social media has really allowed us to be seen, but prior to
Issue 1 2021 The Vegan | 33Interview
social media you would think that there was not one Black Health
person who was vegan. That was a huge challenge for me.
We own a holistic plant-based medical clinic, so not only
My friends and I all raised our children as vegan, but you
have we lived this vegan lifestyle, we have encouraged and
wouldn’t know that through what was put out in the media.
influenced thousands of others to transition to a vegan
And today in the larger media, not just social media, Black
lifestyle. The majority are people of colour.
people aren’t represented as living this vegan green lifestyle.
Due to the pandemic, people have been suffering in such
Whenever we have an event at our home, the food is
large numbers. However, one positive is that people are now
always 100% vegan and people love it. In my culture, some
ready and willing to do the work they need to do in order
of our traditional foods would be corn bread and black-eyed
to be healthier. Right now, there are more Black people
peas, collard greens, macaroni cheese … barbecue ribs are
than ever concerned about their health and making the
a big thing in the south. I’ve been able to turn all those into
dietary changes and the lifestyle changes they need. That is
vegan dishes. Everything that I grew up eating can, for the
phenomenal.
most part, be veganised. It’s all about learning how to cook
I would say most of the people I know who are Black and
with different spices.
vegan, made that decision for health reasons. Many of us
– most of us actually – grew up with family members who
suffered from diabetes and high blood pressure or died from
heart attacks. We observed our family members really suffer
as they were aging.
I don’t feel that enough of us really focus a lot on the
ethical aspect of it. But you know, if we can get people
away from eating animal products or decrease it by a large
percentage, it still helps the animals and the environment.
All six of our children are still at home and we have a
grandbaby at home too – and everyone still embraces the
vegan lifestyle. Some of our children are excellent vegan
chefs – they can throw it down in the kitchen! This is how
they want to raise their families. I’m very grateful that they
do.
Quinnie has learned to veganise her favourite dishes
A delicious plant-based spread at the family home
34 | The Vegan Issue 1 2021You can also read
