The Vegan 2019 Issue 2

The Vegan 2019 Issue 2

The Vegan Society magazine

IN THE LIMELIGHT

VEGAN ON THE GO

The rise of vegan news stories

Help us improve inflight meals

£3.00

Editor’s Letter & Contents

Editor’s Letter

I

f you’ve been part of the vegan community for a while, you’ll be fully aware that the past few years have all been hailed in the media as ‘the year of the vegan’ or ‘the year veganism went mainstream’.

There are still several key ways in which veganism has yet to become accepted as part of mainstream culture, but looking at the number of positive vegan-related stories in the press, it’s easy to see why people are getting excited.

In this issue we are delving into the topic of veganism in the media. Turn to In the limelight (page 9) for some of the fascinating media trends

we’re seeing, and get an insight into The Vegan Society’s approach to speaking to the press.

We’ve also got some deliciously simple fiveingredient recipes from the new So Vegan in 5 (page 15), as well as an update on our campaign Vegan on the Go (page 24), which is now working to improve vegan inflight catering. Learn about the results of Pathways to Veganism (page 22), a pioneering research study into the perceived barriers to going vegan.

Elena Orde, Editor

Contents 03

Achievements

06

Media highlights

09

In the limelight

15

Recipes

20

Vegan Chef School

22

Pathways to Veganism

24

Vegan on the Go

27

Fundraising

28

Volunteer Hub

36

Shoparound

38

Reviews

09

Essential updates on Vegan Society news

The Vegan Society in the press

The rise of veganism in the media

Fuss-free five-ingredient recipes

15

A fast-track course for vegan chefs

Trailblazing research on vegan outreach

Improving vegan options on planes

How to speak about our work

20

Keeping up with our amazing volunteers

New vegan products to look out for

Two inspiring vegan titles Issue 2 2019 | The Vegan 1

From the CEO Editor Elena Orde Design creativephoenix.design Contributors Professor Julie Doyle, Roxy Pope, Ben Pook, Laura Maria Grierson, Fiona Brennan Cover Simon Hadley

From the CEO

Print Gemini Print Submissions We welcome articles on a range of topics relating to veganism, as well as photographs, images, and illustrations.

Please email editor@vegansociety.com for more information.

CEO George Gill Head of Communications Sam Calvert Head of Campaigns, Policy & Research Louise Davies Head of Business Development Chantelle Adkins Research & Policy Advisor Amanda Baker Supporter Services Coordinators Seona Deuchar, Kaya Gromocki Adam Duncan Communications Manager Danielle Saunders Jen Jones Elena Orde Communications Assistant Pedro Fernández Martín Dominika Piasecka Fundraising & Partnerships Manager Ruby Jones Mark Banahan, William Gildea Kat Anderson Sales & Merchandise Manager Dave Nicholson Sales & Merchandise Assistant Andy Fisher Trademark Team Manager Kyla Townsend Natacha Rodrigues Stephanie Reed, Neneh Buswell Business Development Assistants Sheridan Rudge, Ella Marshall, Chris Ward, Susan Warren, Gabriela Chalkia, Hannah Trimble, Rhianna Parsons, Sophie Glenn, Zoe Lomas Trademark Relations Manager Abigail Stevens Finance Manager Nirdesh Sandhu Allan Oakes Dr Lorna Brocksopp Dietitian Heather Russell Vegan Rights Advocate Dr Jeanette Rowley Council Menna Jones (Chair) Jenifer Vinell (Vice-Chair) Stephen Walsh (Treasurer) David Gore (Assistant Treasurer) Salim Akbar, Graham Neale, Patricia Fairey, Ali Ryland, Robb Masters, Jane McKears The views expressed in The Vegan do not necessarily reflect those of the Editor or of The Vegan Society Council. Nothing printed should be construed to be The Vegan Society's policy unless so stated.

The society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement.

2 The Vegan | Issue 2 2019

T

his year is shaping up to be another fantastic year of progress for vegan awareness and activism. Here at The Vegan Society we’re gearing up for a busy summer.

recruited five new Business Development Assistants to our Trademark Team. We have also recruited for additional roles across the organisation.

The first months of the year have seen us make great strides in terms of our communication with key policymakers. We held events at the Scottish Parliament Building and the National Assembly for Wales to further our connections and highlight the importance of vegan-friendly policymaking.

In a Vegan Society first, we also attended an event at which we spoke to hundreds of farmers, many of whom farm animals. While we clearly disagree with many aspects of these people’s livelihoods, it is fundamental that we engage with animal farmers and attempt to find common ground. We used the opportunity to communicate the benefits of a shift to vegan farming practices and to make attendees aware that The Vegan Society is available to support any farmer who wants to transition away from animal farming.

Our Annual General Meeting is taking place at 1pm (with registration starting at 12:30pm) on Saturday 18 May at Resource for London, 356 Holloway Road, London N7 6PA. Full members can vote on proposals and candidates for Trustee positions either in person or by proxy via email. Please do take this opportunity to have your say in the direction of The Vegan Society.

George Gill, CEO

Jess Olley and Deborah Osborne have left The Vegan Society and will be missed by all. The Trademark Team has taken on five new Business Development Assistants. Welcome to Gabriela Chalkia, Hannah Trimble, Rhianna Parsons, Sophie Glenn and Zoe Lomas.

Finance Manager Lucy Pinnock has left, and Nirdesh Sandhu has taken up the role. Pedro Fernández Martín has joined us as our Communications Assistant. Dr Jeanette Rowley has joined us as our Vegan Rights Advocate.

Donald Watson House 34-35 Ludgate Hill, Birmingham B3 1EH

0845 45 88244 0121 523 1730 info@vegansociety.com www.vegansociety.com

© The Vegan Society Registered Charity no.279228 Company Reg. no.1468880

Printed on recycled paper

Achievements

Achievements Vegan outreach March was a packed month for our events team. We kicked off with a weekend in Glasgow at the Just V Show. This was the first occasion that the event had ventured outside London. We used the opportunity to speak to visitors about the work of The Vegan Society, highlighting the VeGuide app, the Vegan Trademark, our campaigns and more.

Senior Communications Officer Elena Orde delivered our Vegan 101 session on both days of the event. Around 50 people attended on both Saturday and Sunday to learn about the reasons why people choose to go vegan and to pick up some practical tips and advice to help them on their vegan journeys.

Following on from Glasgow was Vegan Life Live in London’s Alexandra Palace. Recruiting a number of new members at this event, we were very pleased to have so many people sign up to help support our work. Staff gave talks on both days, the first of which was a Vegan 101 session for the vegan-curious. The second talk focused on the environmental benefits of a vegan lifestyle and introduced visitors to our environmental campaigns Plate Up for the Planet and Grow Green.

Brighton Vegfest took place at the end of March. With the help of our fantastic volunteers, we once again enjoyed spreading the word about the work of The Vegan Society and speaking to the public about the benefits of a vegan lifestyle.

Sonali and Avtar volunteered at Vegan Life Live – thank you!

Sir David Amess supporting Catering for Everyone

Bringing veganism to Westminster One of the quarterly meetings of our All-Party Parliamentary Group, the vegAPPG, took place in January. Coinciding with the incredibly successful Veganuary campaign, we took the opportunity to celebrate the phenomenal rise in veganism.

Around 50 politicians and policymakers gathered to hear about the impact veganism is having on the world.

Rich Hardy, Head of Campaigns at Veganuary, gave a speech. In it he shared the exciting news that on the last Sunday of December 2018, one person signed up to take the Veganuary challenge every three seconds.

Actor Paul Higgins also gave a speech in which he described his journey to veganism and his top vegan spots to eat in the UK. Actor Peter Egan spoke passionately about animal rights.

Visit vegappg.org.uk to stay up to date with the All-Party Parliamentary Group.

Issue 2 2019 | The Vegan 3

Achievements

Catering for Everyone At the end of 2018 our Catering for Everyone petition, which called for a vegan option to be included as standard on every public sector menu, became one of the most-signed petitions addressed to the Scottish Government in recent years.

As a result of this success, Campaigns and Policy Officer Mark Banahan was invited to Holyrood to give supporting evidence to the Public Petitions Committee. Mark was joined by Barbara Bolton of the Go Vegan Scotland campaign.

We made the point that adding vegan options to menus in hospitals, schools, care homes and more is important for reasons of inclusivity, public health and environmentalism.

The meeting ended with several positive action points to take forwards. We hope that this marks an important step in the journey to seeing a change in Scottish law, which would then act as a precedent for influencing UK law.

Nutrition outreach Heather Russell, Vegan Society Dietitian, was interviewed by the Scottish Association for Nutrition. This was filmed and broadcast live to an audience of Registered Nutritionists. The interview involved a thorough discussion about vegan nutrition and health, and supported members of the Association with their continued professional development.

Heather also spoke at an event on plantbased diets and sustainability organised by the British Dietetic Association’s Yorkshire branch.

Assembled were Yorkshire members of the BDA, plus registered nutritionists, other professionals and students. The talk covered vegan nutrition through different stages of life. Heather also provided information on supporting vegans with additional dietary needs such as weight management and sports nutrition.

Monthly Expert series launched Mark Banahan and Barbara Bolton speaking at Holyrood

4 The Vegan | Issue 2 2019

We have launched a new regular series on our website, written by members of our Research Advisory Committee. The monthly Expert Series is a collection of academic writing on topics related to veganism.

Kicking off the series was a piece entitled ‘Veganising criminology’, written by Dr Melanie Flynn. This looked at notions of crime, harm and victimisation from a vegan perspective.

Also included in the series so far have been an article on the fascinating topic of in vitro meat, as well as the work of Plant-Based Health Professionals UK. You can find these blogs at vegansociety.com/ about-us/research/research-news.

Achievements

Trademark takes over Pizza franchise Papa John’s has added the option of a Vegan Trademark registered vegan cheese to their menus. You can now get a vegan cheesy pizza, with three options available, as well as a vegan version of their famous cheese and marmite scrolls. We are delighted that UK-based vegans can now order delicious plant-based pizza to be delivered straight to their homes.

Virgin Trains has become the first rail company to register one of their on-board menu options with the Vegan Trademark. We were very pleased to register their hummus and pomegranate wrap, and to hear the news that they are keen to bring out more vegan products over the course of the year.

Travelling as a vegan has never been so easy.

Turn to page 24 to read about this year’s Vegan on the Go campaign.

Farmer debate In a Vegan Society first, two of our staff members took the opportunity to speak in front of around 100 farmers, most of which farmed animals.

Campaigns and Policy Officers Mark Banahan and William Gildea were invited by farmers to Blymhill Agricultural Discussion Group. The twohour discussion was intense at times, but was overall a very positive experience. We aimed to dispel some of the myths around veganism, and to share important information about the vegan movement.

Ending on constructive and amicable terms, we were pleased to have the opportunity to attempt to find common ground and to hopefully open some minds.

Vegan business celebrated in Scotland

Parliamentary events Vegan Society staff held an event at the Scottish Parliament Building in Holyrood. We invited four local vegan caterers in a bid to showcase the entrepreneurship and talent the plant-based market is helping to support.

We held a similar event at the National Assembly for Wales, where again we invited members to learn about vegan businesses and the reasons behind the growing number of vegans in Wales. Matt Pritchard of Dirty Sanchez fame gave a talk in which he dispelled several common myths around veganism. Currently in training to run 10 Ironman races in 10 days, Matt helped to show that vegans can thrive as athletes.

Issue 2 2019 | The Vegan 5

Media highlights

Media highlights

The Vegan Society in the press

Veganuary

On the radio

Everybody was talking about veganism this January! Our Media and PR Officer Dominika Piasecka and Head of Communications Sam Calvert were interviewed by Sky News about Veganuary on two separate occasions. Dominika was also invited to speak as an expert on BBC Radio 4’s You and Yours show, answering questions from listeners who started their vegan journeys this January. She also spoke to ITV News West Country about the health benefits of a plant-based diet.

The day the Greggs vegan sausage roll was launched was one of the busiest days in the history of The Vegan Society’s press office.

Dominika was invited into a local BBC studio to give as many as 12 back-to-back radio interviews for local stations. Of course she didn’t just talk about food – she highlighted that veganism is a deeply held moral conviction that using animals is wrong, and that having more vegan options from mainstream brands makes it easier for more people to become vegan.

Veganism as a protected belief

Best of the rest

The first court case to be held to test whether veganism is a belief that deserves protection in law received widespread media coverage.

Dominika appeared on Sky News to speak about the story. Our Vegan Rights Advocate Dr Jeanette Rowley gave a number of interviews for the BBC as well as commercial radio stations.

Jeanette explained that vegans have the right to be catered for in public sector institutions and that their needs should be accommodated in the workplace and elsewhere.

Dominika appeared on BBC One’s Midlands Today, where she chatted to the presenter about the rise in vegan businesses. She spoke on many podcasts talking about the benefits of veganism, including the Spectator podcast, Blind Faith and A Better Future. She was also interviewed alongside a sheep farmer for BBC Radio 4’s Farming Today and BBC Hereford & Worcestershire. Head of Campaigns, Policy and Research Louise Davies defended the reasons behind going vegan throughout the BBC Radio 5 Live Investigates programme.

6 The Vegan | Issue 2 2019

Media Officer Dominika Piasecka interviewed on BBC Midlands Today

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Media

In the limelight

Experts comment on the phenomenal rise of veganism in the media Media engagement with veganism: reasons to be cheerful?

By Julie Doyle, Professor of Media and Communication, University of Brighton Following years of negative representations, the recent high profile and largely positive media coverage of veganism is a welcome development. With a significant rise in online searches for the term ‘vegan’, and Veganuary reporting a record 250,000 pledges, veganism is now being presented in mainstream media and popular culture as accessible and desirable.

From celebrities to ‘ordinary’ people, vegans are seemingly no longer associated with hostility and faddishness, and are instead becoming ‘cool’. As climate change accelerates, the environmental case for removing meat and dairy from our diets is also being communicated.

Whether for animal rights, environmental and/ or health reasons, veganism is fast becoming a normalised practice across a wider social demographic and media landscape.

1 Issue 2 2019 | The Vegan 9

Media

Veganism should help us to question how we want to live ethically with each other and with nonhuman beings and our environment

As a media and communication scholar who has been vegan since 1992, my own veganism developed from an animal rights basis.

This enabled me to question other forms of inequality, and to extend this to environmental concerns. I would like to highlight some emerging trends in media and cultural engagement with veganism, and offer some critical reflections on the advantages and challenges of current vegan representations.

Gendering veganism More women identify as vegan than men. Cultural associations between meat and masculinity mean that male vegans are often represented negatively. The recent increased media focus upon male vegans, particularly sport personalities – such as Formula 1 driver Lewis Hamilton and footballer Jermain Defoe – helps diversify male vegan representations. Relating male veganism to physical performance challenges vegan stereotypes of unhealthiness. However, we also need to be mindful not to limit representations of male veganism to images of health and physical performance. In a more extreme example of vegan masculinity, the food blog and top selling cookbook Thug Kitchen uses language of aggression to encourage veganism by ‘verbally abusing you into a healthier diet’.

Media representations of female vegans prioritise white, slim bodies as a sign of vegan ‘healthiness’. This focus erases vegan women of colour and non-slim women from mainstream vegan representation. Celebrity vegans can also reinforce images of white femininity. For example, former Made in Chelsea reality TV star Lucy Watson has launched a line of vegan products and cookbook called Feed Me Vegan which she promotes to her 1.3 million Instagram and around 900,000 Twitter followers. A vegan influencer, she combines photos of herself and her lifestyle with those of her branded vegan products. Whilst Watson has helped promote veganism to a large audience, more diverse vegan role models are needed to ensure that veganism is not reduced to narrow images of health.

10 The Vegan | Issue 2 2019

Vegan food products In 2017, more than half (52%) of new product launches in the meat-free foods market were vegan. Much media attention has focused upon vegan food products that resemble meat, such as the Beyond Burger, arguably appealing to existing meat eaters to reduce or eliminate meat from their diet. Stereotypical images of dull vegan food are also being replaced by visually appealing products which are available in supermarkets; and vegans are using social media to share attractive images of vegan food in everyday settings.

The increased availability of vegan products helps normalise veganism, but the marketing of products can also shift attention away from ethical issues of food production.

Climate veganism Animal ethics, above health and environmental concerns, have historically provided the strongest commitment to veganism. Despite the hesitancy of environmental NGOs to promote veganism, a more recent cultural shift towards veganism as an ethical response to climate change has occurred, particularly amongst young people.

This offers different entry points for people to become vegan, with the potential for connections between animal and environmental ethics to also be made.

Where next?

Prioritising veganism through health or environmental concerns can lead to a backlash against those who are vegan for animal rights reasons. This is a useful reminder of the historical importance of animal ethics to veganism. More media work needs to be done to ensure that the recent focus upon climate change in the context of veganism is also linked to animal welfare. Veganism should help us to question how we want to live ethically with each other and with non-human beings and our environment.

Increased visibility of vegans of colour and vegans from a wider social demographic must also be part of this work.

Media

Using the media to help animals

By Dominika Piasecka, Media and PR Officer Almost everybody has access to a laptop or a mobile phone these days, and many people spend more time listening to the voices on those devices that they do listening to friends or relatives.

The media largely shapes how our society views issues – including how people perceive veganism and animal rights. Newspapers, radio stations and TV channels are very powerful and influential, and we need to be their friends if we want more people to become vegan.

Our press office receives interview requests several times a week. We gave nearly 100 radio interviews in 2018 and probably twice as many print and online interviews. Until a couple of years ago we took part in one or two TV interviews each year, but last year we appeared on the screen on at least 10 separate occasions.

We’re often asked to comment on various vegan-related stories. Unfortunately, negative articles tend to generate more attention from readers and the media knows this very well. I frequently have to defend the movement by pointing out the fact that the actions of a few vegans do not represent the views of all of us.

On the other hand, journalists are often keen to run a vegan story without an apparent news angle. On these occasions I find myself talking about the rise in veganism in general, explaining how healthy and rewarding vegan living is, or providing practical advice on becoming vegan.

Our media inbox is full of requests for case studies. Articles or programmes are often on the lookout for vegans who can share their story.

You’ll frequently find me posting on various vegan Facebook groups in search of these – so if you have a powerful story, such as how the vegan lifestyle has helped you with a health condition, then please do get in touch.

Our approach Our media approach is to always speak in a way that is positive and passionate. The key is to make a strong statement which is straight to the point, without giving anyone a chance to pick it apart.

The media likes controversial and unreasonable quotes; well, we’re not going to give that to them!

Not all publicity is good. When dealing with the media, I always ask myself what the average person is going to think about what I’m saying.

We have to consider how non-vegans perceive us so that we can adapt our strategy.

2 Working at The Vegan Society, I have to try really hard not to get stuck in a ‘vegan bubble’ and to stay in touch with reality. Things have hugely improved but animals are still exploited by the billions and we have to reach out to nonvegans and work to understand them if we want to inspire them to go vegan.

Get involved

1 Dominika Piasecka speaking on BBC West Midlands Radio (Photography by Simon Hadley) 2 Dominika interviewed on BBC Breakfast

But you don’t have to be a press officer at The Vegan Society to help to increase veganism’s profile in the media. Every one of us can respond to negative stories and keep animal-friendly stories alive with encouraging feedback.

So let’s work together to challenge the misinformation about veganism out there. If you spot a negative article, please email me at media@vegansociety.com. You could also write a polite, factual and straightforward letter to the editor, presenting the vegan perspective on the article in question.

You can sign up to free media alerts at dawnwatch.com/subscribe to receive links to articles about veganism and animals rights. You can thank the journalist if the article is positive or challenge it if the article is negative.

We must work together to give the vegan movement a respectable mainstream image and use all publicity generated to make the case for animal rights. The media may be influential but they’re not hard to influence – and the animals need the attention.

Issue 2 2019 | The Vegan 11

5-7 July 2019

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Join us for a weekend full of veggie and vegan food drink and lifestyle products!

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Engaging new audiences Recent projects we have funded with our grants programme

T

he Vegan Society’s Engaging New Audiences grants programme awards grants of up to £500 to nonprofit projects and events that aim to raise awareness of veganism.

Art as activism Recently we have had the pleasure of supporting some fantastic projects. In February we awarded a grant to LiberationArts, a UK-based organisation which uses art as a form of vegan activism.

LiberationArts Festival took place over one week in the spacious Paintworks venue in Bristol.

The exhibition focused on art as a means of supporting the liberation of animals.

Attendees enjoyed a range of exhibits, stalls, talks and performances, including film screenings, circus acts, performance poetry and cooking demos. There was also the option to purchase a range of vegan art such as prints, jewellery and original paintings.

Aisha Everleigh, organiser of the event, was thrilled with the outcome of the exhibition.

She said, “Attendees joined in with the creative workshops and inspirational vegan performances brought joy to our community! What more could I ask for?”

Veganism and yoga We also awarded a grant to support an event entitled The Superpowers of a Plant-Based Yoga

Practice. This is an excellent example of an event with a unique angle on veganism. The purpose of the day was to promote awareness of the shared values of yoga and veganism and to encourage yoga practitioners to adopt a vegan diet and lifestyle.

This event was hosted by Veganahata, a new group founded by vegan yoga teachers Louise Wallis and Rachel Spain, which promotes veganism within yoga.

Attendees enjoyed talks from several speakers throughout the day. Stewart Gilchrist was the keynote speaker, delivering an engaging talk on how the principles of veganism and yoga are interlinked.

The organisers felt that the event was truly successful, commenting that they would like to send their heartfelt thanks to The Vegan Society for supporting this project.

Future grants We have some exciting projects coming up soon, including a vegan food bank scheme and a research conference focused on animal advocacy movements from the 20th century.

If you have an idea for a project or event that could engage an untapped audience with veganism, we would love to hear from you.

Please go to vegansociety.com/grants to apply for a grant.

Issue 2 2019 | The Vegan 13

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Fussfree fiveingredient recipes Super simple recipes from Roxy Pope and Ben Pook’s book So Vegan in 5

Butternut squash naan breads The best thing about these awesome little naans is they’re so easy to make. We use two ingredients to create a lovely sweet bread, which we then coat in a spicy butternut squash paste. These are fun, tasty and they’ll definitely impress your friends.

Ingredients 350g butternut squash 130g self-raising flour, plus extra for dusting 130g coconut/soya yoghurt, plus extra for serving 1½ tbsp madras curry paste 80g fresh spinach

Serves 2

Directions Preheat the oven to 220°C/200°C fan/gas mark 7 and line a baking tray with baking paper.

Peel the butternut squash, discard the seeds and cut into 3cm chunks. Place the squash chunks on another (unlined) baking tray, drizzle with olive oil and season with salt and pepper. Bake in the oven for 30 minutes, until tender.

Meanwhile, make the dough by mixing the flour, yoghurt and ½ teaspoon of salt together in a large mixing bowl. Transfer the dough to a well-floured surface and knead for 1 minute. Add more flour if the dough is too sticky, or add more yoghurt if it’s too dry. The consistency will depend on what yoghurt you use, but it should be the same as bread dough.

Divide the dough in half and flour a rolling pin. Roll each half into an oval shape roughly 5mm thick, then transfer each naan dough to the lined baking tray and leave to one side.

When the butternut squash is ready, remove it from the oven and leave to cool for 5 minutes. Add the butternut squash to a food processor along with the madras curry paste and 1 tablespoon of cold water. Process until smooth.

Spread the butternut squash paste over both naans, then bake in the oven for 15 minutes.

Meanwhile, wilt the spinach with a splash of cold water in a saucepan over a medium heat for about 4–6 minutes, stirring occasionally, then drain off the excess water.

Remove the naans from the oven and top with the wilted spinach, a few dollops of extra yoghurt, some grinds of pepper and a drizzle of extra-virgin olive oil. Then tuck in!

Issue 2 2019 | The Vegan 15

Recipes

Creamy spinach ravioli Ingredients 120g cashews 60g fresh spinach 150g plain flour, plus extra for dusting 1 lemon Large handful of basil, plus extra for serving

Prep: 30 mins plus chilling Cook: 12 mins Serves 2

16 The Vegan | Issue 2 2019

Delicious ravioli with just five ingredients. Yes, you read that correctly!

We’re so proud of these little beauties and we always parade them in front of our friends.

Directions In a small bowl, soak the cashews in hot water directly from the kettle while you work through the next few steps.

Blanch the spinach in boiling water for a couple of minutes until soft, then strain it, reserving the leftover water. Transfer the spinach to a small blender, add 3 tablespoons of the reserved spinach water and blend until smooth. If you don’t have a small blender, you can use a handheld one to blend everything together in a bowl.

Next, add the flour to a large mixing bowl along with a generous pinch of salt. Make a well in the middle, pour in the blitzed spinach, then mix everything together. Transfer the dough to a floured surface and knead for 5 minutes, then wrap it tightly in baking paper and refrigerate for 30 minutes.

Divide the chilled pasta dough in half and roll each piece out until it’s as thin as you can get it without splitting the dough (this should be around 2mm). Use a pastry cutter 8cm in diameter or the rim of a pint glass to cut the dough into circles. Repeat until all of the dough is used up and you’re left with 20 circles.

Drain the cashews and add them to a blender along with the juice from the lemon, basil and 3 tablespoons of cold water. Blend until the mixture reaches a smooth but thick consistency, then season well with salt and pepper.

Add a heaped tablespoon of the cashew mixture to the centre of a pasta circle and cover it with another circle. Use your thumb to press down around the edges, sealing the circles together. To finish, use the prongs of a fork to pinch all around the edges. Repeat until you’re left with 10 filled ravioli.

Bring a saucepan of water to the boil and cook the ravioli for 5 minutes, until tender, then carefully scoop out using a slotted spoon.

We usually cook the ravioli in two batches to avoid them sticking together.

Meanwhile, finely slice half a dozen or so basil leaves and mix them in a small bowl with 2 tablespoons of extra virgin olive oil. Drizzle the basil flavoured oil over the ravioli to serve.

Recipes

Issue 2 2019 | The Vegan 17

Recipes

18 The Vegan | Issue 2 2019

Recipes

Pear and chocolate cake Ingredients 5 ripe pears 225g self-raising flour 60g cocoa powder, plus 2 tbsp 200g white caster sugar, plus 2 tbsp, plus extra for sprinkling 150ml coconut oil, melted, plus 1 tbsp, plus extra for greasing

Prep: 30 mins Cook: 45–50 mins Serves 10

Tip It’s really important that you use perfectly ripe pears, otherwise you’ll miss out on all their gorgeous sweetness.

This epic pudding took on various shapes and sizes before we finally settled on what you now see before you. We wanted to create something that not only looks the part, but totally tastes the part.

Directions Preheat the oven to 200°C/180°C fan/gas mark 6. Grease a 23cm round springform cake tin with coconut oil and line the base of the tin with baking paper.

Peel 2 of the pears, remove the cores and cut the flesh into small pieces. Add the pear pieces to a small saucepan over a medium heat along with 2 tablespoons of cold water, then simmer for 10 minutes until the pear is soft, stirring occasionally. Remove from the heat and mash the pear with a fork or potato masher to form a purée.

Add the flour, the 60g of cocoa powder, the 200g of sugar and a pinch of salt to a large mixing bowl and stir to combine. Create a well in the middle and add the pear purée, the 150ml of melted coconut oil and 4 tablespoons of cold water, then stir together until smooth and combined. Pour the cake mixture into the prepared springform tin, then shake the tin to level the mixture.

Peel and halve the remaining 3 pears, then remove the cores.

Arrange the pear halves, cut side down, on top of the cake mixture, equal distances apart. Brush them with olive oil and sprinkle with extra caster sugar. Bake in the oven for 45–50 minutes or until a toothpick or fine skewer comes out clean when inserted into the cake.

Remove from the oven, leave the cake to cool in the tin for 5 minutes, then remove the sides of the tin and carefully slide the cake onto a serving plate.

Prepare the chocolate drizzle by melting together the remaining 2 tablespoons of cocoa powder, 2 tablespoons of caster sugar and 1 tablespoon of coconut oil with 2 tablespoons of cold water in a small saucepan over a low heat until combined, then drizzle this all over the cake. Serve warm in slices. Yum!

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Vegan Chef School Introducing the Vegan Chef School of Excellence, the first fast-track vegan chef course in Europe

F

rom filming festive recipe videos with us, to speaking on live radio alongside our media officer, to providing recipes for our publications and endorsing our campaigns, vegan chef Day Radley has long been a supporter of The Vegan Society. Day has been an active member of the vegan community for over 25 years. Her work focuses on educating people about the health benefits of a vegan diet, and this aim is firmly rooted in her compassionate beliefs.

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Food

Not enough cooks Veganism has been headline news regularly for the past couple of years – and while this is a fantastic achievement and long awaited by the vegan community, it presents a problem which Day is keen to address. The number of professional vegan chefs is far too low, given that most restaurants, bars, cafes, supermarkets and more are now waking up to the vegan population and looking to add vegan options to their repertoire.

This is why the Vegan Chef School of Excellence was created. The course was announced in autumn 2018: a 12-week programme incorporating practical cooking classes, recipe development, running a professional kitchen, designing a menu, complying with the Food Standards Agency, plating-up skills and much more. Interest was so high that the course sold out within a week, prompting Day to double the number of places available.

Being in a classroom full of people keen to learn more about vegan food is a real bonus for those taking part on the course. Barney says, “The atmosphere couldn’t be more welcoming and friendly. I had some premonitions before starting the course that it would be quite competitive, but my fellow students are kind and supportive, and we are each interested in sharing our knowledge with one another. There’s a real sense of community and camaraderie which makes for a great learning environment. Chef Day, a patient and invested teacher, has created a course that challenges but also encourages us, and it took us no time at all to settle into our new learning environment. It’s refreshing being in an environment where you and your peers are all passionate about the same thing, and all eager to learn together. The course has proved to be the perfect place to find likeminded people in that respect.”

A recipe for success Barney Pau, a vegan cook, was immediately interested in the course. Barney says, “The importance of food and cooking was instilled in me from a young age, but it’s over the past few years that I’ve become more passionately involved with it. I decided that I wanted to start a career in cooking and developing recipes after realising that I could try and help others in reducing their environmental impact through their diet.”

After spending a year working on his career as a vegan cook, Barney came to the realisation that in order to progress to the next level he required further formal education. He says, “The Vegan Chef School of Excellence seemed like the answer to my problem! I signed up the next day.”

In a 12-week course comprising just eight hours a week, the range of topics covered is impressive. Barney says, “The course so far has been a mix of theory and practice, with running themes that inform the recipes that we test and the information we learn. It’s been very exciting to experiment with new ingredients and to learn new techniques. Chef Day is also teaching us food safety and hygiene in easily digestible chunks throughout the course. Being in a close and friendly environment means that my fellow students and I can also learn from each other.”

2 After completing the course, students can take their newly acquired skills in whatever direction takes their fancy. Barney says, “My main goal is to encourage people to follow a more plantbased diet and reduce their environmental impact. I hope to do this by becoming a recipe developer and working with publications and online platforms to publicise my work. I came to the course without thinking too much about what I wanted to get out of it, so it’ll be interesting to see where it takes me!”

1 Barney Pau, vegan chef 2 Chef Day and her dedicated students

Find out more at veganchefday/school.

Issue 2 2019 | The Vegan 21

Research

Pathways to Veganism

Exploring effective messages in the transition to veganism

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ast year we commissioned a pioneering research project from Edge Hill University’s Centre for Human Animal Studies (CfHAS).

The Pathways to Veganism study took place over the course of a year, and sought to analyse the perceived barriers which prevent non-vegans from becoming vegan. It also explored the effectiveness of different styles of communication which could help us to bring more people to a vegan lifestyle long-term.

Topics covered The findings cover a large range of topics including eating practices, family and social dynamics, health, public perception of vegans and generational differences.

The results suggest that the moral position on veganism is more likely to lead to a sustained commitment to the lifestyle. However, health messages were seen to have greater credibility than environmental or ethics messages, particularly if coming from respected, independent, professional health organisations.

The study found that over 84% of non-vegans thought that veganism could be a healthy way of eating and that meat was not essential for a healthy diet. Those who understand veganism well are much more likely to know that such a diet is generally healthy. Over 90% of those who rated themselves as having a high knowledge of veganism thought that it could be a healthy way of eating, in contrast to 60% of those who selfrated their knowledge as low.

Large proportions of the sample had friends or family who were vegan (80.1%) and had eaten a vegan meal themselves (83.9%), demonstrating the increased social presence of veganism in contemporary UK life.

Family dynamics are a major pathway to animal product reduction and transition to veganism.

Non-vegans who reported they had vegan friends or family had a considerably more positive view of the healthiness of veganism.

From the experts Dr Lorna Brocksopp, Research Officer at The Vegan Society, said, “This has been an excellent opportunity for The Vegan Society to be proactively involved in a piece of academic 22 The Vegan | Issue 2 2019

research which will have a direct impact on professional practice. The findings will be instrumental in shaping our future campaigns and research directions and it has been a pleasure to collaborate with CfHAS.” Professor Claire Parkinson from CfHAS said, “The research revealed that non-vegans were more receptive to health messages about veganism than to environmental or ethics messages. It also showed how important family dynamics are in establishing and maintaining food practices.

“It was interesting to find out that celebrity endorsement of veganism was viewed with such a high degree of scepticism by study participants, but our findings also suggested that vegan sportspeople and celebrities are important in challenging stereotypes around vegans’ health and strength.”

Dr Richard Twine (CfHAS) added: “Some of the most interesting findings of our study are in the way food practices come to constitute everyday routines which can be resistant to change. Family relations were seen to be both barriers and pathways to veganism.

“It was also interesting to see that vegetarian practice was becoming ‘pulled toward veganism’.

Barely any of our vegetarian interviewees only excluded meat from their diet but had also begun to exclude other animal products.”

Visit vegansociety.com/about-us/research/ research-news for regular research news and project updates.

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Vegan on the Go Partnering with Humane Society International UK on the next phase of our campaign

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he Vegan Society launched Vegan on the Go in 2017 in a bid to make it easier for vegans to find suitable food when out of the home. Last year we turned our attention to the travel sector, working with UK rail companies to increase their vegan offerings.

This was a huge success, with Virgin Trains being the first company to register a product with the Vegan Trademark, as well as running a large advertising campaign around its vegan breakfast option. Cross Country and Greater Anglia were also amongst the rail companies to increase their vegan provisions.

This year we are partnering with animal protection organisation Humane Society International UK on the next phase of the campaign, which is to improve vegan catering on planes.

Vegans on board Have you ever been unable to book a plant-based meal for a long-haul flight, or – even worse – boarded a plane to find that your vegan meal is no longer available? We’ve heard stories from vegans who have had to put up with eating only peanuts on eight-hour flights, or discovered that the inflight ‘vegan’ option actually contained animal products.

We think it’s about time this changed.

Eventually we want to see a vegan option as standard served on every plane, without the need to make a special request for the meal.

24 The Vegan | Issue 2 2019

FlyVe So how can you get involved? Introducing FlyVe – the easy way to rate your experience as a vegan passenger. We have created an online hub where you can rate your experience requesting vegan food on planes. Tell us which airline you flew with, how easy it was to order a vegan meal, whether it arrived and how tasty the food was. We’ll collate all of the information and ensure we share it with the press and the airlines involved.

We’re looking for both good and bad experiences – we want to celebrate the companies who are making a difference, as well as a chance to show the companies who are performing poorly that it’s time to try harder.

Head over to vegansociety.com/veganonthego to get involved.

Events

Events Kent Vegan Festival Saturday 4 May (10am–5pm) Canterbury College, New Dover Road, Kent, CT1 3AJ facebook.com/events/260445561225668

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Great Yorkshire Vegan Festival Sunday 12 May Leeds Town Hall, The Headrow, Leeds, LS1 3AD facebook.com/events/784099295265492/ Leighton Buzzard Vegan Fair Sunday 25 May (10am–4pm) Astral Park, Johnson Drive, Leighton Buzzard, LU7 4AY facebook.com/events/337757917005417/ Abergavenny Vegan Fair Sunday 26 May Market Hall, 61 Cross Street, Abegavenny, Wales, NP7 facebook.com/events/abergavenny-market/ abergavenny-vegan-fair-ffair-fegan-yfenni/323678561561422/ Shrewsbury Vegan Fair Saturday 8 June (10am–4pm) The Buttermarket, Howard St, Shrewsbury, Shropshire, SY1 2LF facebook.com/events/1226981117455894

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Newcastle Vegan Festival Sunday 9 June (10:30am–4:30pm) The Assembly Rooms, Fenkle Street, Newcastle upon Tyne, NE1 5XU veganfestival.co.uk Cumbria Vegan Festival Sunday 23 June (10:30am–5pm) The Sands Centre, Newmarket Road, Carlisle, Cumbria, CA1 1JQ cumbriaveganfestival.com

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Newbury Vegan Market Sunday 23 June (10am–3pm) Market Place, Newbury, RG14 5AA veganfairs.co.uk Northampton Vegan Fair Saturday 10 August (10am–4pm) Park Inn by Radison, Silver Street, Northampton, NN1 2TA vegfest.co.uk/event/northampton-vegan-fair/ Bridlington Vegan Festival Sunday 11 August (10:30am–4:30pm) The Spa, South Marine Drive, YO15 3JH bridlingtonveganfestival.co.uk To see our full events calendar, go to vegansociety.com/events.

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Raising funds for The Vegan Society

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f you choose to hold or take part in an event to raise money for The Vegan Society, it’s important that you feel confident talking about our work.

Your family, friends and members of the general public will be more motivated to support you if they understand your motivations for fundraising.

Tips for conversation As The Vegan Society’s fundraiser, I have had several conversations with individuals and organisations who have either never heard of the charity or are unsure about why a nonvegan would donate to us. Whilst supporting our members with information and advice is a really important part of what we do, it’s often the external projects or history of the charity that the general public are keen to hear about. Here are a few ideas for conversation points: • Our campaigns Catering for Everyone and Vegan on the Go target the government, public sector institutions and private companies in a bid to get vegan options on more menus. Vegan food is readily available on the high street now as demand increases and vegans shouldn’t face exclusion in hospitals, schools or on aeroplanes.

• 73 Cows, the film about a beef farmer’s journey to find a vegan livelihood, won a BAFTA earlier this year. Clearly this is a story that moved a lot of people. The Vegan Society assisted with finding a sanctuary for the farmer’s cows and we continue to support them through their transition to crop farming.

• People often find it surprising that the charity was founded in 1944 and that the word ‘vegan’ was coined by some of our founding members. This shows that we are alongstanding organisation who have decades of experience as a charity.

When looking for sponsorship or support, it’s best to approach the people closest to you first, such as immediate family or close friends. After this you can use your networks to reach further afield.

You can also look for support from local vegan groups and businesses with similar values to the charity.

Veganism in the media The rise of veganism in the media has been amazing to see, and we are so grateful that more and more people are starting to make the transition. However, it means that we now need your donations more than ever to help us continue our communications and campaigns work and to expand into new areas.

Whatever way you decide to fundraise, you will be raising money for a charity that works hard for the benefit of non-human animals, the environment and humans. If you speak confidently and passionately about what we do and why you support us, then people will help you in reaching your goals.

I am always on hand to chat through any fundraising ideas and address any concerns you might have. You can contact me on 0121 323 1802, ruby.jones@vegansociety.com, or by writing to me at our head office.

By Ruby Jones, Fundraising and Partnerships Manager Issue 2 2019 | The Vegan 27

Volunteers

Volunteer Hub Seona Deuchar, Supporter Services Coordinator It’s safe to say that the past few years have taken an awful lot of us by surprise, with the UK’s vegan population quadrupling since 2014. Looking back, the influence volunteers have had over this change is obvious. Veganism can and should be a crosscultural choice, but we know that people are far more likely to listen to and trust their peers over anyone else. Having a range of voices and stories as a central aspect of our work is vital to us, and volunteers repeatedly support us in our mission to create a meaningful and lasting change.

Media outreach I first got in touch with The Vegan Society way back in 2017, and it was then that they first suggested the idea of telling my story more publicly. I had pancreatic cancer, and I strongly feel that my veganism was a huge factor in my recovery. Staff at the society asked if they could keep my details, and I agreed.

In November 2018 I was contacted, as a journalist was writing a story about how veganism can help with a variety of health issues. It turned out to be an interview with Lad Bible, so it was a great opportunity to reach young people. Of course, I said yes.

Media and PR Officer Dominika Piasecka then put me in touch with the journalist, who interviewed me over the phone. I sent over some pictures, and away the article went. It was published during World Vegan Month, so it got a huge reach, which is fantastic. I really encourage anyone who thinks they have a story worth telling to get in touch with the media team. You never know who it could reach.

Penny Lown 28 The Vegan | Issue 2 2019

Social media As a volunteer, I help to monitor The Vegan Society’s social media platforms. This involves keeping an eye on the Facebook page, answering questions and alerting staff to any potential problems. Through this I have been able to experience how people feel about veganism and how they use social media to share it.

For the most part, comments and questions are very constructive and come from people who are genuinely interested in the topics which have been shared. I witness many positive interactions and see visitors adding valuable comments.

Questions vary from what ingredients to use in a recipe to where to purchase certain products.

Of course once in a while there are negative people who try to attack others, even sounding plain hateful. They sometimes try to invalidate what the society posts, but often they use curse words, which confirms that they are there to attack and not really to share a valid argument.

In these cases I just look at the moderation guidelines from The Vegan Society, act with professionalism and moderate the discussion.

Aurora Orozco

World Vegan Day interview As a Local Contact for The Vegan Society, my details are available on the society’s website. On World Vegan Day I was contacted by the BBC to do an interview about veganism. It certainly came as a surprise but of course, I accepted.

After a brief telephone call, I didn’t have long to prepare. I reached out to The Vegan Society, who coached me on the basics of working with the media, and provided me with some statistics which would prove invaluable later on that evening.

I arrived at the studio and went straight to hair and makeup, before heading to the green room to meet the presenters and fellow guests.

I spoke alongside a farmer and, determined to

Volunteers

1 Aurora Orozco, a social media moderation volunteer 2 Penny Lown shared her vegan story with the press 3 Laurele Mitchell’s TV interview was conversational and positive

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2

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offset any drama that the presenters might try to manufacture, got chatting away before the camera started rolling.

The studio itself was small and inviting, and the presenters balanced and open-minded in their questioning. It was more conversational than confrontational, and an overall positive experience.

Laurele Mitchell

What’s new With 2019 now underway and events season in full swing, things are pretty busy here in the office.

This year we have launched a new approach at our bigger shows, with more ways for people to engage with us and learn about all our work. To see more and learn how you can get involved, check out our blog on the website. Alongside this, our volunteer programme applications are now open again. If you are based in Birmingham UK, do check out the roles available in our office; and if you’re anywhere else, we have specialised roles than can be taken on remotely. To read more, you can check out the volunteer pages on our website, or call us on 0121 523 1730.

Vgneration Our regular feature from the support group for young vegans and vegetarians As a social media-based organisation, one of the questions always asked whenever we are interviewed is: “How is social media affecting the vegan movement?” But what we’d like to ask is: “How is the vegan movement affecting social media?”

Veganism is one of the fastest-growing lifestyles in the world, and with 2.77 billion social media users, and over 250,000 people signing up to Veganuary this year, the word ‘vegan’ is popping up everywhere. The online vegan community is huge and what with the #veganhour chats on Twitter trending every week, plus social influencers getting their vegan #ads on, more and more people are seeing what veganism has to offer. vgneration.com

Issue 2 2019 | The Vegan 29

Volunteer of the season

Introducing Maja Karpowicz, a fantastic volunteer who completed a two-month placement with our Campaigns Team.

Tell us your vegan story I became a vegetarian over four years ago. It was a gradual transition into veganism, as I knew I would be able to commit to it for the long run if I steadily made changes.

I went vegan because I have been a self-confessed animal lover my whole life, and it was when I took part in a protest against the dog meat trade one day in London that I realised how much of a hypocrite I was.

There I was protesting against the consumption of dogs while eating other animals. I only wish I had that epiphany much earlier on in life because it’s the best and most significant decision I have ever made.

What was your volunteering experience like?

Wonderful! It sounds so clichéd, but it was the people who made it such a pleasure. To work in an environment where everyone is so passionate and dedicated to the same cause as you is really inspiring. Everyone was also relaxed, kind, patient, empathetic and funny.

30 The Vegan | Issue 2 2018

Which tasks did you most enjoy?

I was asked to write a review for The Vegan about the documentary 73 Cows, which follows the story of Jay Wilde. Jay decided to transform his cow-rearing farm to a veganic vegetable farm and retire his beloved cows to Hillside Animal Sanctuary to live out their lives in freedom. I loved the documentary and I also really enjoy writing so I relished the task.

Other than this I was primarily given research tasks, for example looking up organisations and individuals who were relevant to campaigns the team were working on at the time. Through this I learned a lot more about veganism and other related topics which was incredibly interesting.

I know you’re a big fan of art – do you have a favourite vegan artist?

A favourite vegan artist of mine is a vegan tattooist I follow on Instagram: María Fernández (@mariafernandeztattoo). Her work is delicate and beautiful and her portrayal of animals really captures their innate goodness and innocence. I would love to get a tattoo by her one day.

What would you say to others considering volunteering with us?

Do it! Whatever it is you can do and however much time you can commit, then it’s worth it.

Just throw yourself into as much as you can because it’s so rewarding knowing that what you’re doing is helping the movement and therefore helping to liberate more animals. Plus you’ll meet the loveliest people; so yeah, go for it!

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Issue 2 2019 | The Vegan 31

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@scotiawest_fitness My journey to going vegan started just over a year ago when a friend told me about two documentaries he heard of (What The Health and Forks Over Knives). I was astonished by what I learned in those few short hours about life, health and the world in general. I quickly followed the documentaries by doing some research of my own and I was convinced.

My change to becoming vegan was instantaneous, and I had to revisit my cultural way of food choices and preparation as a result. In saying that, the first few weeks I predominantly went raw vegan to refresh my body from the years of what I thought was healthy food. After 2-3 weeks I felt visual and mental clarity which is really hard to explain in words until you actually feel it for yourself, it’s almost as if the fog had lifted that you had become accustomed to over the years.

My sleep was great, I felt fully energized rolling out of bed and that energy and peppiness continued throughout my entire day.

My skin felt great and looked lively, any minor imperfections and issues went away. My physical strength has improved along with endurance and cardio which has also led improvements in other aspects of my life.

I have a better understanding of food and its overall nutrition I now see food as feeding my health and longevity rather than worrying about how much protein or carbs I intake in the run of the day. Today I’m happy to say that I am now a Certified Vegan Nutritionist. I have a successful Fitness account @scotiawest_fitness on Instagram with a great family of followers, follow me to learn more about plant-based fitness and nutrition.

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32 The Vegan | Issue 2 2019

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Media mythbusting

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s a dietitian, I want to communicate useful information effectively.

Reading unhelpful articles about vegan nutrition is frustrating because I want people to be presented with a fair picture of the nutritional potential of totally plant-based diets.

I don’t want people interested in avoiding animal use to think that nutrition is a minefield, which is all too common when exposed to this topic in the media. Here at The Vegan Society, we like to set the record straight by doing a bit of mythbusting.

Bone health A common concern is that ditching dairy is bad for your bones. Lots of factors affect bone health, but calcium is probably the one that receives the most attention. Switching from cows’ milk and yoghurt to fortified plant-based alternatives is a simple way of maintaining your calcium intake.

Iron Routine iron supplementation isn’t necessary for vegans. Yes, there are differences in the ways that plant and animal iron are absorbed, but people can maintain good iron status without consuming animal products. Eating plenty of iron-rich plant foods across the day and including a good source of vitamin C in meals helps to ensure that your body absorbs enough iron. For example, tofu and broccoli is a great stir-fry combination.

Omega-3 fats Avoiding oily fish doesn’t mean that people have to miss out on omega-3 fats. You can easily balance your daily diet by snacking on some walnut halves or adding ground linseed (flaxseed) to your cereal. Although it’s not essential, it’s

possible to use a microalgae supplement to add EPA and DHA, the long-chain omega-3 fats found in oily fish; we need research into whether or not there are health benefits.

Supplementation A common concern about vegan nutrition is that it’s necessary to consider supplementation.

As a general rule of thumb, I recommend being selective. In the UK, vitamin D supplementation is recommended for everyone during autumn and winter as a minimum. For a vegan, vitamin B12, iodine and selenium deserve special attention.

A potentially straightforward supplementation solution is to take a vitamin and mineral supplement designed for vegans like VEG 1.

Vegan children Veganism, children and nutrition is an emotive combination, and every so often the media puts out a tragic story about a vegan child who has failed to thrive. Whether they’re vegan or not, every parent has a responsibility to give their child the nutrition they need for a great start in life. We work with the British Dietetic Association to share the message that well-planned vegan diets can support healthy living in people of all ages. Our website hosts information that has been reviewed by a paediatric dietitian and links to an excellent guide from First Steps Nutrition Trust called Eating well: vegan infants and under-5s. Any parent with concerns about nutritional planning can talk to their doctor about seeing a paediatric dietitian.

For more information about vegan nutrition check out the resources at vegansociety.com/ nutrition, including the free VNutrition app.

By Heather Russell, Dietitian Issue 2 2019 | The Vegan 33

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Issue 2 2019 | The Vegan 35

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Visibly Vegan Co Candles Visibly Vegan Co has been a long time in the making, sourcing only the highest quality vegan ingredients and components. The range of fragrances in the Vegan Trademark registered candles use only 100% natural essential oils, blended into a natural soy wax with a cotton wick. Using recyclable and biodegradable packaging, all candles are housed in a beautifully frosted glass votive, presented inside a sleek box. If you’re looking for an environmentally-conscious, stylish and high-quality gift, you can shop with confidence at visiblyvegan.co.uk.

Mummy Meagz Rocky Road Bars The Mummy Meagz journey began in 2003 when she opened her business, Blondes Coffee Shop. As a lifelong vegetarian turned vegan, Mummy Meagz served up delicious veggie food made with love and compassion. In 2016, Blondes went 100% vegan and a year later, Mummy Meagz set to take her indulgent, much-loved sweet treats to the masses. Believing nobody’s sweet tooth should suffer due to lifestyle, diet choice or allergies, her signature Rocky Road is crunchy, velvety, gooey and gluten-free. Find out more, including where to buy, at mummymeagz.co.uk.

Organic Sports Nutrition #FUELLEDBYNATURE, Organic Sports Nutrition produce natural, high-quality fitness supplements. Through combining modern-day scientific research with widely understood benefits of natural ingredients, they have created a line of products that benefit health, vitality and performance whilst supporting the wellbeing of our planet. OSN products are certified by the Organic Farmers and Growers control body and registered with The Vegan Society. Better for the planet, better for us. Find out more at organicsportsnutrition.co.uk.

kAAKAO Chocolate Sweetened with dates and containing 40% less sugar than the average chocolate bar, kAAKAO chocolate is anything but average! Built on four organic ingredients – cocoa, cocoa butter, dates and coconut milk – the result is a smooth, creamy chocolate. The chocolate is currently available in two flavours: Original, not plain! and Strawberry & Vanilla.

You can find them in Planet Organic, As Nature Intended, Revital, and online on Amazon, Ocado and Budgens. Learn more at kaakaochocolate.com.

36 The Vegan | Issue 2 2019

Promotional feature

Herbfarmacy TLC Balm Herbfarmacy co-founder Paul Richards has had a passion for plants since his childhood.

Their properties, potency and provenance led him to establish his own organic farm and the Herbfarmacy name over ten years ago. Their Vegan Balm is a delicate mix of homegrown herbs, which soften and protect even the most sensitive of skin. It can be used as a gentle body soother, an after-shave balm and even to calm nappy rash in infants (over six weeks). You can purchase it online at herbfarmacy.com.

NaturaVits® Vitamin D3 NaturaVits has a firm focus on providing staple and innovative products for vegans to help them mindfully supplement their nutrition, which led them to create NaturaVits® Vitamin D3.

Sourced from high-quality plant-based ingredients and manufactured in the UK, the high-potency tablets are a quick and easy way of ensuring your D3 levels remain healthy. You can find NaturaVits® Vitamin D3 on Amazon with free next-day delivery available. Follow @NaturaVits on Facebook, Twitter and Instagram, or visit naturavits.com for more information.

Londe Botanics English Rosemary Body Oil Londe (rhymes with blonde) is the 13th century English word for ‘land’. Using local ingredients and driven by ethics, founder Amy Wright moved from Australia to Windsor in 2016 and used her love of land and language to create the natural skincare range Londe Botanics. The botanical skincare is made from 100% Britishgrown ingredients bottled in Dorset and handfinished in Windsor. The products are naturally free from additives, ethically sourced and registered with the Vegan Trademark. You can find them at londebotanics.co.uk or @londebotanics on Instagram.

Lazy Vegan Frozen Ready Meals Lazy Vegan recognise that more and more people want to exclude animal products from their lifestyle, but not everybody has the time to prepare wholesome plant-based meals from scratch. Their mission: to help everyone become a Lazy Vegan! Simple to make, you just add the meals to a frying pan and cook on medium heat for 8-10 minutes, or microwave. Look for their products in the frozen aisle of larger Sainsbury’s stores, or for recipe inspiration find @lazyveganfriday on Instagram.

Issue 2 2019 | The Vegan 37

Reviews

Reviews

1

2

How to Go Vegan by Veganuary Reviewed by Laura Maria Grierson

15 Minute Vegan: On a Budget by Katy Beskow Reviewed by Fiona Brennan

This January you couldn’t shake a stick on social media without hitting the #vegan hashtag – and its surge in popularity is due in no small part to the Veganuary campaign, which has seen 250,000 people worldwide sign up to eliminate animal products from their diet for 31 days.

Their companion book, How To Go Vegan, highlights the whys of going vegan – including sections on animal ethics, the environment, personal and global health, and “the adventure”.

However, the book’s focus is not on the horrors of animal agriculture (although there is information included that even veteran vegans might not be aware of, such as the practice of giving hormones to sheep to synchronise their pregnancies) but instead on how to make the successful change to a vegan diet.

It’s a comprehensive book, seeming to cover everything in just over 200 pages without ever feeling like a Vegan 101 textbook. Stats and figures, including the percentage of livestock which is factory-farmed and how many animals being vegan has ‘saved’, pepper the text alongside quotes from Veganuary graduates to keep newbies motivated through what can seem like a daunting process. Images of animals in typical farming practices are juxtaposed with photos of them living in freedom on sanctuaries, reiterating our duty to be vegan.

Once the reasons for a vegan lifestyle have been explained, the book moves on to supporting those making the transition with practical guides including suggestions for protein sources, a list of less commonly known animal ingredients and additional helpful resources.

Vegans have a vast choice of ready meals like never before. Our freezers can be stocked to bursting with the best plant-based convenience foods and while this is a huge leap in terms of choice, it can also leave a huge dent in the wallet.

This is why I have loved cooking from Katy Beskow’s 15 Minute Vegan: On a Budget this past month. It was the simplest recipe which brought the most joy to the house, which involved using leftover potato skins to make salt and vinegar crisps. It had the kids squealing with joy that they could eat on a day outing what we’d usually compost.

Next we tried the zesty spinach, chickpea and lemon pilaf. I was dubious that a rice dish could be cooked up so quickly but it was on the table before complaints of hunger kicked in. What is particularly great about these recipes is how the ingredients can be easily substituted for what you’ve got in the fridge. I’ll admit we were out of spinach but we chucked in some kale instead and it worked just the same.

The book’s real strength is its choice of sweet treats and desserts. I quickly found that I had most ingredients in to whip up some banana pancakes for a weekend treat – and the little lemon pots have saved me from tea-time mutiny on many a weeknight.

This cookbook is peppered with beautiful, mouth-watering images that will inspire even the most inexperienced cook to give these fast and affordable ideas a go.

38 The Vegan | Issue 2 2019

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Issue 2 2019 | The Vegan 39

Your views

Your views Pat Mear: 1933–2018 A committed vegan, Pat loved animals all her life.

She herself was virtually a library of information on all matters concerning animals and their welfare. It pained her to see cruelty and unkindness.

Another passion of Pat’s was art. After four years at the Croydon College of Art, she devoted her talents and strengths to her true love – animals. Her paintings caught the eye of The Royal Academy, who proudly exhibited her work, as did Surrey University Institute, Guildford. Her “splendid line drawings” (Guardian) have been widely used by many animal organisations.

Tall and stylish, Pat showed her artistic side by the clothes she wore. This was another way of showing concern about the environment, as Pat was always well dressed from secondhand shops.

When Pat smiled her whole face lit up, and it had the power to lift a person’s mood. Pat had many ideas for making the world a better place for all. She was an inspiration to many and will be sorely missed.

Pat, you helped and inspired so many people and we feel indebted to you. You showed such kindness and compassion to animals. Their voices are not often heard and on their behalf, Pat, thank you.

By Odile Stamberger

Thank you A huge thank you to Subodh Thaker, who donated this beautiful handmade piece of artwork (pictured left) to our new office.

The piece is made from about 30 different types of beans and pulses, all painstakingly placed by hand. Subodh worked on this project for up to three hours every night for four months.

Now the piece hangs in pride of place in our reception. It is wonderful to know we have such talented and thoughtful supporters.

Have your say!

Write Donald Watson House, 34-35 Ludgate Hill, Birmingham, B3 1EH Email editor@vegansociety.com Facebook /TheVeganSociety Twitter @TheVeganSociety Comments may be edited for publication.

40 The Vegan | Issue 2 2019

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