The Irish Vegetarian 139

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Irish Vegetarian Summer 2013 Issue 139 Magazine of the Vegetarian Society of Ireland

Reviews & Recipes Vegan Dining in Barcelona Discovering Vegan Galway ARAN Live Exports Rally

VSI membership gets you discounts. Details on page 23.

CONTENTS 3 VSI spokesperson on Dublin’s Q102 in relation to horse meat controversy 4 Vegan Dining in Barcelona 6 Veggie Pot Luck: Clare Veg Group Review 6 Smokin’ Hot: When the Heat Gets Turned Up in Summer, What Can We Vegetarians Eat? 7 Gluten Free and Vegan Baking: A talk at DIT 7 Recipe: Spiced Chocolate and Date Pie 8 Vegan Bake Sale 8 The Donkey Sanctuary 9 VSI Dublin Meetup Group Reviews 12 Recipes 14 Fine Dining at the Species Barrier Café 14 The Laois Vegetarian Group 15 Discovering Vegan Galway 16 Aran Live Exports Rally 18 The VSI Annual General Meeting 2013 19 Press Release: Growth in vegetarianism in Ireland after horse meat scandal 20 Food and Happiness 23 VSI Member Discount List 24 Vegetarian and Vegan Social and Local Groups

This magazine is printed on FSC approved 130gsm paper.

A BIG THANK YOU TO OUR VOLUNTEERS AND CONTRIBUTORS Contributors: Sarah Allen, Eithne Brew, Deirdre Burke, Jo Burke, Sarah Burnham, James DeBurca, Grace Hillis, Julie Hyde, Gautham Iyer, Claire Loader, Deirdre McCourt, Roya Miller, Mary-Ann O’Dwyer, Katie O’Hara, Martin O’Reilly, Maureen O’Sullivan, Juliana Pereira, Gemma Sidney (Letter from the Editor), Nivetha Thiyagarajah, Aisling White Editors: Sarah Burnham, Grace Hillis, Martin O’Reilly, Gemma Sidney Typesetting & Design: Karen Bui, Roya Miller, Fiona Suttle Proofreading (Spring ‘13): Liz Bruton, Grace Hillis, Martin O’Reilly, Ramona Parkes Proofreading (Summer ‘13): Sarah Burnham, Grace Hillis, Martin O’Reilly, Gemma Sidney, Nivetha Thiyagaraja Packing & Distribution (Spring ‘13): Sarah Allen, Eithne Brew, Sarah Burnham, Grace Hillis, Martin O’Reilly, Juliana Pereira Cover: “View from Killiney Hill” Photo © Sarah Burnham The Committee of the VSI would like to thank Patricia Jenkins for all her hard work as a volunteer over the past year.

LETTER FROM THE EDlTOR We are having a wonderful summer in Ireland this year and we hope you have all been able to enjoy the fine weather. A new committee for the Vegetarian Society of Ireland has been elected. Maureen O’Sullivan, who previously held the position of secretary, is our new Chairperson and we wish her all the best in her new role for the coming year. If you would like to read about our Annual General Meeting and find out who else has been elected to the committee please see page 18. The new and and

warm sunny weather may have inspired you to try some salad recipes. Cucumbers are in season at the moment we have a simple yet delicious recipe for cucumber dill salad on page 13 which you might like to try.

The VSI - Dublin Meetup Group has hosted several events over the summer. But it’s not just the Dubliners who have


The Irish Vegetarian - Summer 2013

been out and about; Clare Veg Group and the Galway Vegan Meetup Group have also been active this summer. You can find reviews of recent events in this issue of The Irish Vegetarian. Also in this issue we have a report on ARAN’s live exports rally, an interesting article on food and happiness and a review of the annual Vegan Bake Sale. Our new chairperson Maureen O’Sullivan writes about a talk which she gave at UCC entitled “Fine Dining at the Species Barrier Cafe: MeatEating in an Age of Human-Animal Hybrids and Chimeras”. We hope that there is something in this issue for everyone. If you have any suggestions for improvements to the magazine, or if you would like to get involved in the production of the magazine, please get in touch. Vegetarian Society of Ireland

Vegetarian Society of Ireland Aims of the Society Our constitutional aims are to advance education, and to promote the positive aspects of vegetarianism in relation to health, animal welfare and environmental issues. We also aim to create more awareness of the organisation, and to inform the people of Ireland about vegetarianism. We aim to co-operate with other organisations which promote the fundamental ideals of vegetarianism. The VSI supports both vegetarian and vegan aims. Committee The committee of the VSI are elected annually and volunteer their time. We hold monthly meetings to ensure the vegetarian voice for Ireland is being listened to. Chairperson Maureen O’Sullivan Researcher Martin O’Reilly Treasurer & Membership Secretary Eithne Brew Secretary Sarah Allen Webmaster Martin O’Sullivan Magazine Coordinator Grace Hillis Ordinary Committee Member Juliana Pereira

other purpose. In dietary terms veganism refers to the practice of dispensing with all animal produce - including meat, fish, poultry, eggs, animal milks, honey and their derivatives. Abhorrence of the cruel practices inherent in dairy, livestock and poultry farming is probably the most common reason for the adoption of veganism but many people are drawn to it for other reasons including ones related to health, ecology, sustainability, and/or spirituality. ADVE RT IS ING 1/8 page ... €20 1/4 page ... €35 1/2 page ... €60 Full page ... €100 Small adverts of up to 20 words €10 (Small adverts are free to members) Submit queries on advertising & artwork to Winter 2013 Issue Deadline: 6th October 2013 Views expressed in this magazine do not necessarily represent policies and/or views of the Vegetarian Society of Ireland, its committee and/or its members.

Volunteering We are always looking for people to help out. If you can lend a hand from time to time please email Definitions The Vegetarian Society of Ireland defines a vegetarian as one who does not consume meat, fish or fowl and who aims to avoid the use and consumption of battery hen eggs and slaughterhouse by-products in food, clothing, cosmetic and household products. A vegan is one who adopts a way of living which seeks to exclude, as far as possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing or any

Vegetarian Society of Ireland c/o Dublin Food Coop, 12 Newmarket, Dublin 8 Phone: (01) 488 0250 Email: Web: VSI is a Registered Charity: CHY12238 Winter 2013 Issue Deadline The theme for the winter issue of The Irish Vegetarian is “Growing your own food”. If there is something you would like to write about for this issue please submit your proposal to by 22 September 2013. The deadline for receipt of completed articles will be 6 October 2013. All recipes must be accompanied by a photo.

VSI spokesperson on Dublin’s Q102 in relation to horse meat controversy By: Grace Hillis

On Wednesday, 16 January Colm O’Brien spoke on Call Cooney about vegetarianism and his reaction to the horse meat controversy. Colm said that some vegetarians may find it strange that people choose to eat meat from cows but not from horses. He pointed out that when food scares happen people will pause and think about their diet and some may chose to go vegetarian or to reduce the amount of meat in their diet. Colm described his own experience of turning vegetarian, the reasons he went vegetarian, and how it’s possible to experience the flavour and texture of meat from

meat substitutes such as vegetarian sausages. These substitutes can be particularly helpful for new vegetarians. Colm emphasised the importance of eating a healthy diet, and suggested taking supplements if you are unsure about getting all the nutrients such as iodine and, particularly in the case of vegans, B12. Colm advised parents of teenagers who want to become vegetarian to take time to research vegetarianism and to replace the meat in their diet with a wide variety of other foods such as nuts, pulses, seeds and grains.

The Irish Vegetarian - Summer 2013


Vegan Dining in


A short review of restaurants visited by two Irish vegans while holidaying in Barcelona. By: Sarah Burnham

Juicy Jones

Veggie Garden

There are two Juicy Jones restaurants in Barcelona (one at 7 Carrer Cardenal Casañas and a larger one at 74 Carrer de l’Hospital), both serving 100% vegan food. They each have a funky informal atmosphere and their menus comprise of: juices, milkshakes, sandwiches, soups, salads and a small hot food menu. Their set menu (a three course meal) for just €8.50 was a great price and so from the set menu I tried: spring rolls, a polenta dish and an apple cake, along with a Manillavanila milkshake (made using fresh vanilla pods) as an extra. Delicious!

Veggie Garden is a 100% vegan restaurant (at 3 Carrer dels Angels) which offers good food and at a low price too! Offers included hamburgers (vegetable, tofu or seitan) for €4 and a three course meal from a set menu (plus water or a glass of wine) for just €8.25. There was also a full menu to choose from including hot and cold tapas, soups, burgers, beers and cocktails, as well as dishes of the day which were displayed on the board.

Maoz Falafel Maoz (at 13 Carrer de Ferran) is a small vegetarian takeaway chain with stores all across Europe. They offer falafal with hummus and salads in pitta bread or in a tub (€4.70), with the option of adding chips to the meal. Plenty of their food was suitable for vegans (they will let you know which salads or sauces aren’t vegan if you ask), with most salads being vegan and you can take as much salad as you want! This is a fast-food takeaway with meals ready in just a minute, and even better, this establishment is open until the early hours of the morning, in case you should need a bite after a night out on the town.

Biocentre Biocentre (at 24 Carrer del Pintor Fortuny) was the only formal vegetarian restaurant which we visited in Barcelona. There was a set menu (a three course meal) available (for €14.95) as well as a full menu and all vegan options were well labelled. I chose from the set menu and had a mixed salad followed by an exquisite battered seitan with mashed potatoes with a pepper sauce. I was a little disappointed that all of the vegan desserts were based on apple (baked apple or apple tart), as seemed to be the case in many of the restaurants which we visited. I went for the baked apple and was presented with two plain baked apples, no frills. Oh well!



The Irish Vegetarian - Summer 2013

Gopal (at 42 Carrer dels Escudellers) is a 100% vegan fast food deli in Barcelona serving soups, salads, sandwiches, tapas, burgers and cakes. There were an astounding 11 types of burgers to choose from (e.g. Dhal, Shitake, Quinoa and even Teriyaki Chicken Style!), each costing €4.80, with fillings which included cheese, cream cheese, spicy sauce, spinach and the usual suspects (tomato, pickle, lettuce, etc.). I ate there on two occasions, each time choosing a different burger (and of course I couldn’t resist a doughnut)! Just make sure to have enough cash on you as Gopal does not accept credit cards.

Gelaaati (Ice-Cream Shop) If you are out to visit the cathedral I’d highly recommend heading to Gelaaati (at 7 Calle Llibreteria) for some ice-cream. While they mainly offer dairy based ice-cream they also offer fruit sorbets (e.g. mango, avocado, lemon), rice milk and soya milk ice creams (vanilla, chocolate, coffee). (I’ve listed those flavours which I can remember, but there probably were more.) The staff were very friendly and knew exactly what to offer us when I asked for some vegan ice-cream. Before I could decide on which ice-cream to buy we were given tasters of each vegan ice-cream/sorbet in order to aid our decision making process – delicious!

Vegan Bakery Despite its name, Vegan Bakery (entrances at 19 Carrer d’Allada Vermell and on a parallel street at 22 Carrer d’En Tantarantana

(which was closed when we visited)) was more of a deli selling burgers, salads and juices, as well as cupcakes, slices of cake and chocolates. Everything looked simply delicious. Unlike the other restaurants which we visited, however, there was no English menu available, though I easily managed to order a delicious carrot cake and what I hoped was a chocolate cupcake.

Cat Bar Hidden away on Carrer Boria (no. 17) is Cat Bar, a vegan bar selling local and some international vegan beers. They also have a small food menu including: soups, salads, a traditional burger, chips and beans and a changing daily menu including various dishes (e.g. shepards pie). The owner, Roy (an Englishman) was very helpful in telling us about the other local spots worth checking out for vegans and vegetarians, as well as directing us to their specific locations on a map (which was very helpful considering I couldn’t read many of the street names on my small map in order to locate the Vegan Bakery!).

Veganoteca (Health Food Shop) Veganoteca (at 60 Carrer Valldonzella) is a 100% vegan healthfood shop selling a wide variety of items from the usual suspects (museli, tofu and dairy-free milks) to vegan doughnuts, and even frozen vegan prawns and tuna! The freezer section was so large that it was disappointing not to be able to buy a few of the frozen items to taste given the lack of an oven in my hotel room. Despite that, I left with many many treats including: chocolate filled snack bars, magdalenas (plain muffins), chocolate muffins, and two doughnuts (a plain one and a chocolate covered one – I just couldn’t choose between them!).

General Advice I checked online on before leaving Ireland to obtain a list of all of the vegan and vegetarian restaurants in Barcelona (including their addresses and locations on a map), but finding the places was not always easy. It is worth knowing that street numbers may not be as you expect. You might presume that odd numbers and even numbers are on opposite sides of the road, and that shop no. 20 would be opposite shop no. 21 – this is not always the case! You may need to walk a little further down the road to find the opposite number that you are looking for. Unfortunately Barcelona is the #1 city for thievery and I witnessed two robberies on the side-streets during my short stay in Barcelona. Thieves will simply walk into a restaurant, grab any bag, mobile or camera in sight (which may be simply placed on the table beside your meal) and run. Keep your wits about you; hang handbags across your body and ensure they are zipped closed at all times. When in a restaurant, place your bag on your lap or wrap them around your foot or chair. You may doubt the chance of it happening to you, but it really is better to be safe rather than sorry. I hope to return to Barcelona in the future to shop in a second vegan bakery, Pasteleria La Estrella (32 Carrer Nou de la Rambla), which unfortunately was closed both times that I tried to visit it. I’ve read reviews online and it sounds heavenly! Of course, I hope to visit all of the places I’ve mentioned above again too. The quality of the food was top notch indeed.

All Photos ©Sarah Burnham The Irish Vegetarian - Summer 2013



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Veggie Pot Luck

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By: Julie Hyde Co-Founder Clare Veg Group

Clare Veg Group hosted a Veggie Pot Luck on April 27. This Pot Luck lunch was a fundraiser in aid of The Hope Foundation.  A Clare based yoga teacher (Tracy Stuart, of Cherry Blossom Yoga) was due to travel to India in July to work with the Human Rights Law Network and their various women’s projects such as the trafficking of women.  The Pot Luck lunch was held in ‘Satmya’; a natural medicine centre and boutique health store in Killaloe, Co. Clare. Here, they offer Ayurvedic treatments, therapies, and consultations along with homeopathy, naturopathy, workshops and more.  The Veggie Pot Luck attracted approximately 30 guests who brought with them beautiful nutritious vegetarian, vegan and raw food to share. Each plate was colourful and bursting with life.  The guests, the food, the venue and the cause made for a perfect lunch date. For more info:  Tracy Stuart Hope Foundation  Satmya  Clare Veg Group

Wholefoods, Organic Fruit & Vegetables, Wholegrain Bakery, Eco-friendly products, CafĂŠ & Organic ready-to-eat delights. Organic / Fair Trade food suitable for vegetarians. Irish, as far as possible. Local growers and producers supported. New members and visitors welcome!

Smokin’ Hot: When the Heat Gets Turned Up in Summer, What Can we Vegetarians Eat?



By Catherine Collins

Admittedly given our weather they should be a rare enough occurrence. But somehow, holidays in Ireland mean one thing food-wise to Irish folk: barbeques. Especially if you have friends and family like mine, who only need to see a sliver of sun to start cracking out that charcoal and reaching for those tongs. Excitement and beer runs, picking of playlists and slathering on of suncream quickly get forgotten when they turn to you with a suddenly stricken face: “But what are you going to eat?� I always smile a bit at that obvious dismay. Because for those of us in the know, for vegetarians, barbeques are really not that bad. Just let me cook my veg first and then stand upwind of it. Some of my favourite barbeque food is the most simple. For example, you just can’t beat barbequed corn on the cob covered with garlic butter (real garlic crushed into real butter is the best). Salad-wise then, we can take over. Balsamic vinegar drizzled over rocket with buffalo mozzarella slices and tomato slices is another classic. I team this with quinoa and tuck in. Beetroot salads around a barbeque are fresh and sweet for summer days. And you can’t underestimate the charm of a simple kebab. My housemate used to barbeque these for me all the time- she’d skewer onion, sliced peppers, pineapple chunks and/or butternut squash pieces and grill them over our Tesco-bought teeny-tiny barbeque. My mum loves making sweet potato chips and I have absolutely no problem with this habit of hers. Team them with hummous or salsa. Of course, there’s always the classic: a simple veggie burger. Can’t go wrong there!


The Irish Vegetarian - Summer 2013

Gluten Free & Vegan Baking By: Sarah Allen


talk on gluten free and vegan baking was organised by the Nutrition and Baking Societies in DIT Cathal Brugha Street and was held in the college on 16 April. Past pupil Sinead Vaughan who is coeliac herself spoke first about her background, why she set up her business Antoinette’s Bakery and the different flours and ingredients that she uses in her cakes. A question and answer section followed and samples of gluten free cakes were provided. During the interval - when the samples of gluten free cakes were being tasted - James DeBurca, chef from Cornucopia, also provided samples of a raw vegan chocolate torte. During his talk he asked the attendees to guess the ingredients; all were identified. James spoke about his background and why he decided to be first vegetarian, and now vegan, and how he went to the United States to learn about vegetarian and vegan cooking. James provided some quick vegan cake recipes and also advised on the alternative products that are used in vegan cooking and baking. Questions from the attendees were answered throughout his talk.

Photo ŠRoya Miller

Spiced Chocolate and Date Pie By: James DeBurca Here is a pretty simple, but tasty, raw vegan chocolate pie. It takes a little time to prepare as the dates need to be soaked, but once that is done the pie can be made in fifteen or twenty minutes. All it needs then is to be chilled to set before serving. Spiced Chocolate and Date Pie Ingredients for the pie shell: 300g ground dried almonds or cashew nuts 50g ground flaxseeds 100g dates 20g coconut sugar 40g melted coconut oil Ingredients for the filling: 300g dates (soaked in 300ml warm water for four hours) 80mls reserved date soaking water 100g agave syrup 50g raw cocoa powder 1g (1/2 teaspoon) cinnamon 1g (1/8 teaspoon) sea salt 100g melted coconut oil 5g (1 tablespoon) cocoa powder to finish

Method for the pie shell: Place the first four ingredients of the pie shell into your food processor and pulse for a few minutes until the mixture resembles sticky breadcrumbs. Now add the melted coconut oil to the mix and pulse again for a minute. Pour this mixture evenly into a loose bottomed 22cm pie tin. Press the mixture down tightly, to cover the bottom of the pan and press it up the sides of the tin (3cm high) to form a shell. Place the pie shell in a fridge to chill until the filling is ready. Method for the pie filling: Drain the water from the dates, reserving the 80mls to be used in the filling. Place all the filling ingredients into your food processor and puree for a couple of minutes until smooth and evenly mixed. Pour this into the pie shell and chill for eight hours to set. Remove the pie from the tin and finish by dusting a teaspoon of cocoa powder over the top to cover. Slice into ten pieces to serve. James DeBurca is a chef at Cornucopia and is currently writing the next Cornucopia cookbook, due to be published early next year. He specialises in vegan cooking. He teaches at Cooks Academy in Dublin and also gives cooking demos and private classes. He will be demonstrating at Your Health Show in the RDS on Saturday 14 September at 4:30pm. He can be contacted at:

The Irish Vegetarian - Summer 2013


Vegan Bake Sale Sarah Allen, Eithne Brew, and Grace Hillis, 2013 Bake Sale Organisers on behalf of the Vegetarian Society of Ireland

A new addition to the day was the “Two Cans” talk by Maureen O’Sullivan, Chairperson of the VSI. This talk introduced people to preparing easy vegan meals. “Two Cans” refers to what you can do with a can of beans and a can of tomatoes to prepare simple vegan meals. The talk was held twice during the day, and a few people who missed it had the privilege of hearing it one-to-one afterwards! While the talk was a great introduction for new and potential vegans, one self-professed “old-timer” informed us that she, too, found it inspiring and has been sprouting green and brown lentils ever since Maureen mentioned it! The proceeds from the Bake Sale went to the VSI and to the Donkey Sanctuary. We are delighted they both received over €300 each and are extremely thankful to everyone who contributed.

Photo ©Sarah Burnham The Vegetarian Society of Ireland’s (VSI) 2013 Vegan Bake Sale was held in Exchange Dublin in Temple Bar on Saturday, 20 April. We had invited people to contribute to the sale and were overwhelmed with the wonderful response received. Over twenty people pledged to bake. Among the many items for sale were chocolate truffles, lemon fairy cakes, peanut butter cups, brownies, cheese cake, pizza, croissants and even ‘Vegusto’ cheese (which was kindly donated by plantgoodness24). There was a seating area for people to eat cakes, purchase tea and coffee and relax and chat. There was also an opportunity to purchase The Irish Vegetarian.

Thank you to the bakers: Aoife Bell-Brew, Eithne Brew, Jo Burke, Sarah Burnham, Lauryn Clarke, Karima Dillon El-Toukhy, Camille Faivre d’Arcier, Sarah Gavra Boland, Giselle, Beata Golczak, Grace Hillis, Amy Hsu, Gillian McIntyre, Grainne O’Carroll, Martin O’Reilly, Maria Eliza Ouriques, Aif Ryan, Julia Stoll, Renata, Veronica, and apologies if anyone’s name has been missed out. Thank you also to the professional contributors: Lily Gems - - and Sil Packter - Thank you also to the volunteers: Sarah Allen, Eithne Brew, Sarah Burnham, Camille Faivre d’Arcier, Marti Flynn, Giselle, Grace Hillis, Kathleen Hogan, Grainne O’Carroll, Maureen O’Sullivan, and Veronica. Thanks to everyone who came along on the day to support the event. This was the VSI’s fourth time to participate in the Worldwide Vegan Bake Sale and we hope it continues to grow each year.

The Donkey Sanctuary By Deirdre McCourt

Des and Dusty We adopted Des and Fiona 11 years ago - when they were both 14 - from The Donkey Sanctuary. They had both been orphans in the Sanctuary and were together since they were only a few weeks old. Fiona sadly died recently and Des was visibly distressed. We opened the gate so that he could be near us at the house and it really eased his loneliness. That was when he joined us inside. A week later, Dusty arrived. He is only four-years-old and after a 8

The Irish Vegetarian - Summer 2013

Photos ©Deirdre McCourt

bit of a standoff he and Des are now inseparable. It is wonderful to see them interacting. Des always walks in front and Dusty follows him everywhere around the field and into their stable. The Donkey Sanctuary is an amazing place in terms of being at the coalface of rescue and care. I know that what we do by fostering is the easier part, as we do not encounter the suffering with which the Sanctuary staff deal all the time.

VSI - Dublin Meetup Group The VSI - Dublin Meetup Group has had over 120 Meetups to date. Organisers post Meetups on and the 900+ members of the Meetup group get notifications by email and can then RSVP their attendance through the site. It’s a great way to meet like-minded people and to attend a variety of events. The site is sponsored by the VSI and is open to both VSI members and non-members. Read on to see what the group has been up to in recent months...

The Port House On Wednesday 8 May I hosted a dinner out at The Port House for our Meetup group. The Port House is a traditional Spanish tapas bar, located on South William Street (Dublin 2), which offers a variety of vegetarian and vegan dishes on their menu. They kindly organised a set menu for us for the night, which included a variety of starters to share and a choice of: paella de verdura (traditional Spanish rice dish with vegetables), escalivada (stir fried selection of vegetables) or alubias (mixed bean salad with tomato, pepper and onion) as a main dish, served with fried potatoes

By: Sarah Burnham

and sauces. They even prepared a dessert for us that was also suitable for the vegans of the group: churros with chocolate sauce! The food was thoroughly enjoyed by everyone; a group that included seasoned meetup attendees and first timers. There was a great atmosphere while everyone chatted and enjoyed their meals. We were surprised to find that it was suddenly 10.30pm and we were still chatting away! But it was certainly time to settle the bill and say our goodbyes.

Photo © Sarah Burnham

The Irish Vegetarian - Summer 2013 9 Photo © Miren-Maialen Samper


On Wednesday 29 May, 19 members of the Meetup group met upstairs in the longest established vegetarian restaurant in Dublin: Cornucopia. A wide variety of delicious and nutritious food was on offer with a selection of soups, hot main courses, salads and desserts at reasonable prices. VSI members, of course, get 10% off when they show their membership card. This meetup was my first VSI event. I was a little apprehensive at first, as I didn’t know anybody in the Meetup group, but thankfully I was welcomed immediately by the organisers (Grace and Sarah); in all, everybody was so friendly. I was soon chatting to several members of the group while enjoying my main course of caramelised red onion quiche and two salads followed by cherry and almond tart. The atmosphere was lively and members continued to arrive during the first hour and joined the group. At the end of the meal, one of the members I was chatting with challenged me and another member to drink our first wheatgrass shot. He prepared us very well by advising us that it is an acquired taste! I knocked the shot back and was pleasantly surprised; an acquired taste indeed but very fresh with a hint of natural sweetness. Several members of the Meetup group departed the restaurant for a nearby pub to continue the night but I had to leave after the meal on this occasion. I had a great experience at my first Meetup and I’m looking forward to my next event very soon. Photo © Miren-Maialen Samper


It was a sunny Tuesday evening and a corner of Exchange Dublin was filled with vegans, vegetarians and lovers of vegetarian food enjoying some tasty grub prepared by the folk at Ruuts and Shuuts. The event, held on 4 June, was organised by Sarah from VSI and brought together over 20 people from the online Vegetarian Meetup group. Ruuts and Shuuts hold their weekly Vegan café every Tuesday at the Exchange Dublin in Temple Bar. Their menu varies each week, though they always have a selection of vegan mains, salads and desserts. Their delicious food has a very home-made feel, and with their generous portions and affordable prices you really can’t go wrong. They also conduct little workshops so do have a look at what’s going on at their facebook page After the meal a large group of us headed over ‘the Cassidys’ to finish the night off with drinks, lively chats and of course Jenga!! The evening was enjoyed by all with plans for the next event already being made before the night drew to a close. Photo © Sarah Burnham


The Irish Vegetarian - Summer 2013

MINDFULNESS MEDITATION SEMINAR IN SMOCK ALLEY THEATRE By Aisling White On 1 May the Vegetarian Meetup group met at the Smock Alley Theatre to partake in a seminar showcasing Mindfulness meditation practice. Now unlike some of my fellow vegetarians and many others who attended, I suspect, my prior knowledge of mindfulness meditation was virtually non-existent. So in preparation, I did a little internet research to find out what it was all about and why as a form of meditation, it is growing in popularity here in Dublin. Mindfulness, inherited from Buddhist traditions, is defined as “bringing one’s complete attention to the present experience on a moment-to-moment basis”. It is an attentive awareness of the reality of things and most especially an awareness of the present moment. According to Buddhist teachings it is considered to be of great importance in the search on the path to enlightenment. Having satisfied my interest sufficiently, it was with some curiosity that I attended the seminar hosted by Mindfulness Ireland and delivered by monastic students of the Plum Village Monastery in France. On entering the hushed and old world ambiance of the Smock Alley Theatre hall we were greeted by the sight of four Monastic students sitting quietly cross legged on the stage floor. Dressed in traditional brown Buddhist robes, they immediately had the effect of making you feel that you had just entered an area of quiet meditation and serenity. The evening kicked off with one of the students - a lady from Canada originally - singing some songs that are commonly sung in the plum village and encouraging audience participation. Now while I am not hugely into group singing I entered into the spirit of the thing as best I could! For the next two hours the students of Zen master Thich Nhat Hanh explained a little about life in the Plum Village monastery. In between explanations, the students paused to lead the audience in group meditation sessions; each session beginning and ending with a gentle tap of the Meditation gong or bell. This was performed by one of the students and strangely it reminded me of the Angelus bell and it certainly put me in the right frame of mind for meditation. In general it was a very interesting evening and while the practice of Mindfulness remains still a bit of a mystery to me, the students delivering the seminar exuded such serenity and goodness that it would definitely encourage me to explore this form of meditation at a deeper level. For anybody interested in Mindfulness meditation, Mindfulness Ireland run regular weekend retreats and workshops all around the country.

DAMASCUS GATE MEETUP REVIEW By Deirdre Burke On Wednesday 22 May, 20 attendees gathered in Damascus Gate for a VSI Meetup, organised by Jacob. Damascus Gate is a recently-opened Lebanese Restaurant on Upper Camden Street with a range of vegetarian and vegan dishes on the menu. One of the nicest things about the restaurant was how friendly and accommodating the staff were, adapting some dishes to suit the different dietary needs of the group and welcoming questions about the menu. The atmosphere was really relaxed and VSI event organisers Jacob and Sarah made sure that everyone was well looked after. As the food arrived each dish looked more delicious than the last. I had the Jerusalem Mezza which consisted of falafel, hummus, stuffed vine leaves and a salad. It was amazing and I will definitely be making a return trip for more! Good food and good company, overall a really enjoyable night and I am looking forward to the next Meetup already!

Photo © Miren-Maialen Samper

The Irish Vegetarian - Summer 2013



‘Mor Kozhambu’ (translation: Buttermilk Stew): a gravy dish to eat with steamed rice By: Gautham Iyer


he cuisine of India is as diverse as the land itself. The different climatic conditions, the difference in regional culture and tradition, and most importantly the variations in the type of soil and availability of water in the different states of India have led to several distinct cooking styles. The Moghuls, the Mongols, the Parsees, the Portuguese and even the British have all invaded and ruled different regions of India in the past and they have all left their mark in the architecture and cuisine of these territories which is still evident today. The south of India was largely ignored by these invaders as the people who populated these regions were supposedly ‘savages’, the land was densely forested and the weather too hot and dry. This in turn has preserved the architecture, culture and the cuisine of this land without the effects of any external influence. Thus most of the dishes eaten in the Tamil home today are what would have been eaten by their ancestors two thousand years ago! The abundant availability of spices, fresh vegetables and

coconuts, the fertility of the rice growing plains and a predominantly vegetarian populace have together created a wondrous array of tasty vegetarian food. Fresh coconut and curry leaves are indispensable in a traditional Tamil kitchen and are used generously in most preparations. Even today, after nearly 16 years spent living in Cork, the smell of curry leaves being tempered in hot oil brings a flood of memories of my mother’s kitchen! Here is a recipe for wonderful gravy prepared using both these quintessentially South Indian ingredients. Okra, known in India as ‘Ladies Fingers’ is a very versatile vegetable and is well known for its brain power and memory boosting properties. The Vendakka Masala Pachchadi is Okra simmered in a thick, coconut flavoured, yoghurt based gravy that can be served with steamed/ boiled rice as a main course. The yoghurt in the sauce is considered to be of great help to the stomach and in the hot climate of Asia it is often incorporated into cooking for this cooling and healing effect on the stomach.

This dish takes about 25 minutes to prepare and a further 30 minutes to cook. It serves four generously.

Ingredients: 800g Fresh Okra 5g/1 tsp Cumin seeds 4g/1 tsp Mustard seeds 3 whole red chillies (dried) 20g Urid dhal 2 sprigs Curry leaves 125g Onions 250g Tomatoes

5g Red chilli powder 3g Turmeric Powder 15g Coriander Powder (dhania) 75g (1 cup) fresh coconut 20g Cashew nuts 100g plain Yoghurt Salt – to taste Groundnut oil to deep fry.

To prepare Okra: Wash well and slice off the ends ( just thinly without exposing the tubes). Pat dry and cut into 1 inch pieces. In a kadhai (wok) heat some groundnut oil and deep fry the okra in medium heat until crisp. This should take around 5 – 6 minutes. Drain and reserve the oil. Other vegetables: Peel, wash and chop the onions finely. Wash and chop tomatoes. Wash the curry leaves. Wash the urid dhal in running water and pat dry with muslin or kitchen towel. Grate the fresh coconut. If fresh coconut is not available, you can use desiccated coconut that is available in the baking section in the supermarkets instead. But the fresh flavour of this dish is best achieved when using fresh coconuts. Split the cashew nuts. Add both in a blender with 60ml of water and make a fine paste. Whisk the yoghurt in a bowl and keep aside.

Cooking In a thick bottomed pan, heat 75ml of the reserved oil. Add cumin and mustard seeds, the urid dhal, dried red chillies and curry leaves. Sauté over a medium heat until the seeds crackle. Add onions and sauté until golden brown. Then add the chopped tomatoes and stir. Add in the red chilli powder, turmeric, coriander powder and salt and stir fry until the fat leaves the masala. This process, also known as bhunnao is a combination of sautéing, stir frying and cooking over a medium to high heat, while adding little quantities of liquid to prevent the mixture from sticking to the pan. Keep stirring and do not over heat. Reduce to low heat and add in the coconut paste and bhunnao for two minutes. Remove from heat and add in the whisked yoghurt and stir thoroughly. Add 400ml of water and return to heat. Bring to a boil. Now add the deep fried Okra and simmer for 10 minutes until the okra is napped in the gravy. Check for taste and adjust seasoning. Remove from heat and serve with steamed/boiled Basmati or other rice.

Tip. Remove the pan from heat when adding the yoghurt to ensure that it does not separate straightaway in the heat. Gautham is the proprietor of Iyer’s pure vegetarian café on Pope’s Quay in Cork City.


The Irish Vegetarian - Summer 2013

R E C I P E S Cucumber and Dill Salad by Jo Burke 1 cucumber half a bunch of dill 2 tsp sugar 2 tbsp of apple vinegar Season to your liking (optional onion) Slice cucumber and chop dill. Mix it together with sugar, apple vinegar and salt. Leave it to marinate for at least 30 min (but can leave it for hours for stronger taste) and serve as a side dish.

Photo ©Jo Burke


wonderfully illustrated and very practical vegan cook book Cook - a sort of a "how-to-kit" that puts into practice the foods in the nutritional wallchart for those wishing to follow an animal free diet for whatever reason.

The ever popular Liz Cook Nutritional Wallchart €5 (incl P&P) Pack of 3—€6 Over 100 simple, low-cost but tantalising vegetarian recipes. Includes comprehensive and easy to understand chapters on nutrition & animal welfare. Price €6.99

Pack of 4—€8

Pack of 3—€6

5.7cm badges—€4.50 Mini Badges—€2

Green Wristbands debossed with the word Vegetarian €3 each


THE VEGETARIAN SOCIETY OF IRELAND, C/o. Dublin Food Co-Op, 12 Newmarket, Dublin 8 If you would like to order any of the above items please email or call us on 01 4880250 to check on the availability of the required item. All prices are inclusive of postage and packaging within Ireland. All items are available while stocks last.

The Irish Vegetarian - Summer 2013


Fine Dining at the Species Barrier Cafe By: Maureen O’Sullivan

Meat-Eating in an Age of Human-Animal Hybrids and Chimeras I was asked by Michael Daly of the Animal Welfare Society in UCC to give a talk on an area of my PhD, which I’m doing at the School of Law at the University of Edinburgh. This was a greatly extended version of the talk I gave at World Vegetarian Day. I entitled it “Fine Dining at the Species Barrier Cafe: Meat-Eating in an Age of HumanAnimal Hybrids and Chimeras”.

the US, “anything under the sun made by man” can be patented (Diamond v Chakrabarty (1980) US Supreme Court), although since 2011, “human organisms” may not be patented.

The talk lasted almost an hour and took place on the evening of 22 November last year. It was attended by students and several members of Cork Vegans. It covered animal and human rights and different theories about how beings should be treated, noting that the species barrier is not set in stone and that the point at which animals get some rights recognised has varied greatly in relatively recent times. I then talked about genetic modification of animals with human genes so that hybrids and chimeras were now being envisaged by scientists that could result in creatures such as “humanzees” being created. The Newman-Rif kin patent highlighted this matter in the 1990s. I also spoke about how the patent system had been extended to cover living organisms some thirty or so years ago and that this was a highly controversial development, given that some chimeras may have a considerable number of human traits and that this could be somewhat akin to slavery. However, in

Laois Vegetarian Group 14

The Irish Vegetarian - Summer 2013

How “human organism” is to be defined is unclear. This leaves aside the fact that patenting animals is another form of ownership and incentivises meddling in their gene pool. Moreover, the electorate has not been consulted either about the creation of such inventions nor their state-backed endorsement via Photo ©Bronwyn Slater the patent system. The end game, in some scientists’ plan is to juggle gene pools to such an extent that human livers can be grown in sheep for transplantation and the rest of the animal can then be put into the food chain. My ultimate hope is that this reductionist view doesn’t obscure the fact that such surgical separation may prove more difficult than it appears and cannibalism may become an accidental norm. After that very “meaty” talk, the Cork Vegans members all headed downtown for a vegan meal in Aroma, a great Chinese restaurant which has a delicious vegan menu.

I set up this new group in September 2011 so that veggies in Laois and surrounding areas could meet up and explore restaurants and/or activities etc. We are aware that veggies living outside cities may have fewer opportunities to socialise with other veggies. So it is hoped that this group will be an opportunity for people to discuss issues relating to living a veggie lifestyle and offer support to each other. All are welcome: young, old, families, singles, so if you are interested in participating in this exciting new group you can visit our Website at By Katie O’Hara

Discovering Vegan Galway By: Claire Loader Founder Galway Vegan Foodies

Photo ©Claire Loader

Renway, Galway


hen one thinks of Galway and her bustling streets, the vibrant buskers and somewhat eccentric citizens, you would take it for granted that bubbling underneath it all was a lively alternative scene on the food front and that vendors would be peddling their vegan wares in droves. Certainly it was with this mindset that I arrived in Galway in 2011, spoon at the ready, confident that in no time I would be sick of all the vegan chocolate cake and other goodies and would soon be forced on a diet. Sadly, however, I was not greeted with the culinary vegan fanfare I expected. There was not a vegan chocolate cake in sight, and even the man at my local Chinese takeaway looked at me askew when I tried to order tofu. Surely this couldn’t be right? Could it!? Not deterred (and now with a hankering for chocolate cake that could not be subdued!) I decided to take matters into my own hands and turn to the blessed wonder tool of our age, the internet. Spurred on by the marvelous efforts of the Cork vegan community, who I had the social and gastronomic pleasure of being a part of before I moved to Galway, I decided to follow suit and set up a vegan group through I promised craic, I promised support, but above all I promised cake, and with my trap set I sat back and waited.

Photo ©Claire Loader

Claire with vegan cake at McCambridge’s They say good things come to those who wait and by golly they did. In a matter of weeks there were one, two, three then four takers, so I decided I had better get out and see what Galway had to offer! Not the most forthcoming of vegans, I was never very good at talking to

restaurants. More often I would sneak in, pretend to flip through the menu and only when asked would whisper to the waitress sheepishly, if they perhaps, on the off chance, just maybe had anything vegan? But not this time! With four potential allies behind me I was filled with confidence and away I went – setting up the first meet up at a Bugaloo Burger. While the first meet up was small, we had to start somewhere and in no time there were new members joining left right and centre. No longer was I sheepishly enquiring at restaurants, there was a wee vegan army amassing and we were hungry! Now two years and over 120 members later Galway is slowly turning into the vegan foodie mecca I had always envisioned. With the great help of many of our members we have managed to hunt out vegan goodies city wide, from sushi to falafel, vegan ‘fish fingers’ to red wine tofu flambé, and of course even the most coveted prize of all, fabulous vegan chocolate cake! But of course the group would be nothing without its members and it is a great way to meet new people, share ideas and steal recipes! We meet roughly every three weeks and always welcome a new face. Our last meet up was a picnic at Ballyloughane Beach in Renmore, and while we eventually got rained out, just like our previous get-togethers I didn’t need to eat after for a week! w w w. me et up. com/ T heGa l wayVe g a n Me et upGroup/ Claire with Purple Root Cafe menu The Irish Vegetarian - Summer 2013 Photo ©Claire Loader



live exports rally The Animal Rights Action Network (ARAN) held a rally outside the Department of Agriculture on Kildare St, on 24 April, along with Compassion in World Farming (CIWF), to call for an end to the resumption of live animal exports from Ireland to the Middle East. ARAN is working with CIWF specifically on the live exports issue. Turnout was smaller than the ARAN held rally in Dublin city centre last September. But this was understandable, since this time around it occurred on a weekday at noon. ARAN reported that over 100 were in attendance – the largest crowd for a weekday event held by ARAN in a while. Libya, in the past, was a lucrative market for Irish live cattle exports, importing 81,420 cattle valued at over €70 million in 1995. In 1996, though, Libya banned beef imports from the EU due to the BSE outbreak. As reported in The Irish Times last February, Minister for Agriculture Simon Coveney welcomed the resumption of trade. IFA president John Bryan attended the Waterford port for the first shipment; he stated that a strong live export deal was “absolutely essential” for the €2 billion Irish livestock sector. With the resumption, almost 3,000 cattle departed for Libya in the first live shipment of cattle there since 1996. Since the resumption, ARAN stated in April,


The Irish Vegetarian - Summer 2013

more than 6,000 Irish animals have been sent there. As a result, “this is an absolute welfare nightmare for the animals who will have to endure this terrible suffering,” the organisation reported. At the rally there were speakers from ARAN—led by John Carmody—and one from the CIWF. Some expressed concerns about the welfare of the animals that were being sent to Libya, which involves a punishing ten-day journey for the many thousands of animals who will be confused and terrified, not knowing what is happening. Arriving at their destination in Libya, some of the speakers said, the killing methods are often outside the power of Irish and European animal welfare legislation, and exporters cannot guarantee how much, if any, welfare the animals will receive upon arrival. A speaker from the CIWF said that exporting live animals over such a large distance is indeed a very cruel practice; killing animals prior to shipment, he said, would be a less cruel alternative. There were also a small number of people at the rally on behalf of the VSI. Committee member, Martin O’Sullivan, spoke of the VSI’s disapproval of the resumption of live exports and also about the benefits of going vegetarian. He also encouraged people to attend the VSI’s World Vegetarian Day Festival 2013, taking place on 29 September, at IBAT College,

By Martin O’Reilly

Wellington Quay, Dublin 2. In general, important points were expressed at this peaceful and positively spirited rally. Hopefully it can persuade the government to reconsider its resumption of live exports as a plan for the future. After the rally, everyone went across the street to Buswells Hotel for some afternoon drinks and chat. Thanks to ARAN for holding this well organised rally. ******* WHAT CAN YOU DO TO STOP LIVE ANIMAL EXPORTS FROM IRELAND? Please take a moment now and write to the Minister for Agriculture and explain to him that there is absolutely no guidelines or regulations that can help or protect Irish animals being sent for slaughter in Libya and that any existing regulations have consistently failed. Urge him to end the trade without delay on grounds of animal welfare. Minister Simon Coveney, Office of the Minister for Agriculture, Food and the Marine, Agriculture House, Kildare Street, Dublin 2, Ireland

Photo ©ARAN

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The Irish Vegetarian - Summer 2013



By Juliana Pereira


he Vegetarian Society of Ireland’s (VSI) AGM 2013 took place at the Teacher’s Club, Parnell Square, on Saturday, 23 March. The meeting was introduced by Martin O’Sullivan. Then, Maureen O’Sullivan read both the minutes of the 2012 AGM and the VSI’s aims to the attendees as well as giving details of the entitlements VSI members can enjoy with their annual subscriptions. Martin O’Reilly delivered his membership report and figures show that the number of active members went from 144 last year to 124 at the time of the meeting. But considering that 51 were new members, the main reason for this drop on the number of active members is that people are not renewing their subscription. One motion proposed by Grace Hillis and approved during the meeting suggested that the VSI should send its members a reminder one month before their membership comes up for renewal.

statements for 2012. Last year the VSI made a profit of €452. The highest income came from both member subscriptions and World Vegetarian Day. WVD itself had an income of €1,674. However, the event cost was €1,595; so the profit was €55 (12% of the VSI’s total profit for the year). Martin O’Sullivan, Webmaster, gave a report on how frequently and the reasons why people are visiting the VSI website, Facebook and Meetup pages. He also gave suggestions on what could be done to increase the number of visitors and to improve the VSI website. Several motions were proposed and discussed. Everyone was encouraged to give their opinions and most of the motions were approved; if not they would be changed to better fit the VSI aims. More importantly, all the motions proposed were focused on the improvement of the VSI.

The figures also show that the gender breakdown was 67% female and 33% male, a slight change compared to last year. The regional breakdown hasn’t changed much either, with most of the members living within Dublin (55%); other members live in Munster (20%), Leinster (14%), Connaught (4%), and Ulster (1%); 4% of members live overseas. As for the age group, the majority of members are between 19-49 years. However, 25% of members didn’t state their age. For VSI members, the main reason for being a vegetarian is animal rights, followed by health and ethical reasons. Environmental, religious and world food shortage reasons were also mentioned.

At the end of the meeting a new committee was elected. Maureen O’Sullivan was Secretary, now elected as Chairperson; Martin O’Sullivan was re-elected as Webmaster; Martin O’Reilly was Membership Secretary, now elected as Researcher; Eithne Brew is now Treasurer and Membership Secretary; Grace Hillis was elected as Magazine Coordinator; Sarah Allen was newly elected as Secretary; and Martin Doyle, Ciara Murphy and Juliana Pereira were nominated Ordinary Committee Members. Sarah Burnham and Karen Bui, Chairperson and Ordinary Committee Member, respectively, decided not to run for re-election this year.

Suggestions from members were also brought to the meeting and discussed, they mostly ask for: vegetarian campaigns outside of Dublin; educating and promoting further the benefits of a vegetarian diet (both compassionate and health); a list of vegetarianfriendly doctors; more promotion of veganism; promoting harmonious relationships with animals and the environment; and The Irish Vegetarian being issued in electronic format. Eithne Brew, Acting Treasurer, gave a report on the financial

After the AGM, the VSI also organised a Meetup at Delhi O’Deli, a member of the VSI’s discount scheme. The Meetup was not only for those present at the AGM; vegetarians and vegans who were not available to go to the AGM could attend as well. It was a really pleasant gathering.


The Irish Vegetarian - Summer 2013

Thanks to all who attended the meeting!

Photo ©Martin O’Sullivan

THANK YOU The Vegetarian Society of Ireland would like to thank those who have made donations to the Society – both those who have given monetary donations and those who have donated items that can be sold for fundraising.

Press Release from the Vegetarian Society of Ireland: Growth in vegetarianism in Ireland after horse meat scandal Temple Bar in Dublin! The Festival will take place in IBAT College on Sunday 29th September. You can stay informed about what will be happening on WVD by visiting Facebook: But as people can’t wait until September to go vegetarian, here is what you can do right now: The Vegetarian Society of Ireland offers information on vegetarianism and provides resources you need should you choose to try it, even for just one meal a week. Check out

Since the unethical practices uncovered in the horsemeat scandal started to make their way into the public domain, the Vegetarian Society of Ireland has noticed a marked increase in membership income – up 88% in January, 127% in February and 58% in March in comparison with the same months in 2012. There was also a marked increase in donations to the society. As a result of this increase, we are delighted to be hosting a very special World Vegetarian Day Festival in the heart of

If you would prefer not to go it alone, the Vegetarian Society of Ireland - Dublin Meetup Group http:// provides opportunities to socialise for vegetarians, vegans and those interested in finding out more about vegetarianism. The group meets frequently for meals out and other vegetarian-friendly activities. There are other local vegetarian and vegan social groups around the country. For more information on these groups please contact Maureen O’Sullivan, VSI Chairperson at or leave a message on 01 – 48 80 250.

The Irish Vegetarian - Summer 2013


Food and Happiness

By Jolanta Burke

As I was rushing about chopping scallions, grating cheese and trying to make sense of the new recipe I had found on a vegetarian website, I couldn’t help but wonder what was so invigorating in preparing a dinner for friends. Every time I have guests coming, I spend hours thinking about my menu, buying the best ingredients and cooking. My experience culminates in spending a delightful time eating it all in stimulating company. Regardless of how hard the recipe is and how many hours I put into preparing something, one thing is certain: food makes me happy. As a positive psychologist and a researcher specialising in the science of wellbeing, I always found food a fascinating source of happiness. In his latest book, Martin Seligman, the founder of positive psychology, introduces a PERMA model of happiness and well-being. According to this model, to flourish in life we need Positive Emotions, Engagement, Positive Relationships, Meaning and Accomplishment. Food provides us with fulfilment of all these needs.

Positive Emotions There is nothing better than enjoying the wonderful taste of what we eat. Research shows that savouring our daily experiences, such as mindfully eating and taking pleasure in every bite, enhances positive emotions, which ultimately contributes to our wellbeing. Savouring is considered one of the most powerful positive psychology activities.

Engagement Have you ever been so engaged doing something that you lost track of time, forgot where you were and who you were with? If so, you have just experienced ‘flow’. Flow is a scientific term describing an intense involvement in an activity that ultimately leaves us feeling happier and more fulfilled in life. In order to experience flow, we need to challenge ourselves and grow our skills. For me, food preparation is one of the best flow experiences I get daily. The moment I walk into the kitchen and start getting all my ingredients and condiments ready, I get lost in every detail of the process. In order to enhance our happiness, we need to seek out as many moments of flow as possible. Food can help us experience flow more regularly.

Positive Relationships Numerous studies show that nurturing friendships is one of the main sources of happiness for many people. For instance, we are 30 times more likely to laugh when in company than on our own. We also feel more optimistic and hopeful when we know we have a group


The Irish Vegetarian - Summer 2013

of friends we can turn to in the face of adversities. Food is a great excuse for friends to meet and share happy moments. The VSI – Dublin Meetup Group and local groups throughout the country have, in this way, contributed to making Irish vegetarians happy by enabling new and old friends to share a meal in restaurants and at pot lucks and other events. What a great way to enhance happiness.

Meaning Meaning and purpose in life is one of the drivers of our wellbeing. It makes us believe we lived our lives well. People have many motives for becoming vegetarian or vegan. They range from simply not enjoying meat to more meaningful reasons such as concern about world hunger, environment, belief in non-violence, or compassion for animals. Whatever the reason, it enhances our happiness on a deeper level.

Accomplishment As I stood there in my tidy kitchen waiting for my guests to arrive, an amazing feeling of achievement enveloped me. I had just spent the last few hours preparing a delicious meal and couldn’t wait to hear all the ‘mmms’ and ‘wows’ about it. In order to experience a sense of achievement we need to use our skills and make a conscious effort.1 When preparing food, be it for yourself, your family or a group of friends, we need to use our skills and hopefully grow them, by putting in extra effort, thus enhancing our happiness. The PERMA model of wellbeing is one way of explaining why some people are happier than others and how food can enhance our happiness. Happiness is not something that happens to us, rather something we do to ourselves. It’s a choice. Are you ready to make food your source of happiness?

Jolanta Burke is a Positive Psychologist and a PhD researcher in Trinity College Dublin. You can find out more about happiness activities at www.jolantaburke. com or attend ‘Simply Happier’ events at 1. Seligman, M. (2012). Flourish. London: Nicholas Brealey Publishing. 2. Bryant , F.B. & Veroff, J. (2007). Savoring: A New Model of Positive Experience. Mahwah, NJ: Lawrence Erlbaum Associates. 3. Csikszentmihalyi, M. (2002). The Classic Work on How to Achieve Happiness. New York: Harper & Row. 4. Hoggard, L. (2005). How to be Happy. London: BBC Books. 5. Segerstrom, S.C. (2009). The Glass Half Full: How Optimists Get What They Want From Life - and Pessimists Can Too London: Robinson. 6. Lyubomirsky, S., King, L., Diener, E. (2005). “The benefits of frequent positive affect: does happiness lead to success?,” Psychological Bulletin, 131 (6) 803-855.

World Vegetarian Day 2013 Sunday 29th September 12 noon until 5pm IBAT College IBAT House, 16-19 Wellington Quay, Dublin 2 This year the Vegetarian Society of Ireland is holding a very special World Vegetarian Day Festival in the heart of Dublin’s Temple Bar! Come along and join the celebration Chat to and sample the wares of our exhibitors Irresistible Vegetarian, Vegan and Raw Food Animal Friendly Cosmetics Environmental Organisations Animal Rights Organisations And much more.. Speakers Include: Bernadette Bohan, Author of The Choice, The Programme and The Survivor's Mindset Michael Nugent, Chairperson of Atheist Ireland and co-author of the musical play I, Keano Clair Linzey, Deputy Director of Oxford Animal Ethics Malgorzata Desmond, Dietician specialising in research on plant-based vegan nutrition Please visit for the timetable.

Business Owners World Vegetarian Day represents excellent opportunities for businesses—vegetarian restaurants & food manufacturers, caterers, ethical cosmetics, health foods and raw food industries to mention a few. Exhibiting at World Vegetarian Day 2013 will offer your company the perfect opportunity to promote your products and services to a very interested audience. Please contact us to discuss your requirements. You can register your interest in exhibiting by emailing or by leaving a message on 01 4880250 and we’ll get back to you (Mon-Fri, 9.30am-5:30 pm)

The Irish Vegetarian - Summer 2013




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The Irish Vegetarian - Summer 2013

Vegetarian Society of Ireland members: why not avail of one of these great discounts with your Vegetarian Society of Ireland Membership Card?

Active Balance Clinic, Family Resource Centre, Ballyfermot, Dublin 10 is offering discount to VSI members for selected complementary health treatments. Contact Tomas Ronan for more info. Tel. 0872711215 [10% discount] An Bhean Feasa Health Shop, Unit 1, Clifden Court, Bridge Street, Clifden, Co. Galway. Tel. 095 30671, Email: info@clifdenhealthandtherapy. com, [5% discount] Anahata Healing, Desert, Clonakilty, Co. Cork. Lomi Lomi Massage, Pregnancy Massage, Holistic and Aromatherapy Massage, Reflexology, Ear Candling, Sound Healing, Baby Massage Classes, Reiki Treatments and Attunements. Tel. Angela: 087 2030869 [10% discount] Arusha Fair Trade,, online gift store (fairly traded gifts including jewellery, bags, home accessories & children’s items.) Email info@arushafairtrade. com mentioning the VSI in the subject line, and you will get a discount code by return. [10% discount] Ballymaloe House, Shanagarry, Co. [10% off

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Be Organic, fresh, local, seasonal organic fruit & vegetables + 100s other sustainably farmed organic products delivered direct to your door. Tel: 01 8385552. [5% discount] Blazing Salads, 42 Drury St, Dublin 2. Discount can only be availed of at their Drury Street premises and can not be availed of in conjunction with any other offer (such as in-house promotions and the loyalty card scheme). http://www. [15% discount] Clare Island Retreat Centre, Ballytoohey, Clare Island, Co Mayo. Tel: 087 2621832. or [10% discount on yoga and vegetarian cooking courses at the Clare Island retreat centre] Cocoa Bean Artisan Chocolates Company, Limerick. Tel: 087 7594820 [discount on application] Cork Acupuncture Clinic, 50 Cornmarket Street (above Dervish), Cork City (run by Caroline Dwyer (Bowles), a dedicated and caring acupuncturist). Tel Caroline: 087 2516528. [10% off Acupuncture treatments] Cornucopia http://

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Wicklow, St., [10%

Dublin 2, discount]

D.A.F. Clinic, Lancashire, 17 Inglewood Rd, Rainford, St Helens, Lancashire, WA11 7QL. Email: or Tel: +44 1744 884173 / +44 7050 396611 [25% off Chiropody / Podiatry / Auricular Therapy / Reflexology (Merseyside & Manchester) & 50% on vegetarian and vegan nutritional therapy and profiling (by post, fax & email)] Delhi O’Deli, 12 Moore Street, Dublin 1. The first Indian fast food (also known as “street food”) & Indian vegetarian restaurant in Ireland. Tel. (01) 872 9129 http://www. [10% discount] Dónall na Gealaí, Gift Shop, Claregate St., Kildare Town (books, CDs, essential oils, candles & crystals). Tel: 045 533634. [10% discount] Flying Baby Cake Company, An exclusively gluten free bakery, all products are vegetarian and any orders can be easily adapted to be vegan too. They are a scratch bakery and

make cakes and cupcakes for all occasions. Tel: 0857373729 w w w. f l y i n g b a b y c a k e c o m p a n y . c o m [ 5 % d i s c o u n t o n o r d e r s ] Freelance translator, Patricia Tricker MCIL Cert Ed (FE), working into English from French, German , Italian & Spanish specializing in economics, finance, accountancy, company law & archaeology. Tel/fax: +44 1677 450176 or email [10% discount] Govindas, 4 Aungier Street, Dublin 2 is a great place to drop in for lunch or a takeaway. http://www.govindas. ie [10% discount applies in Aungier Street restaurant only, discount not applicable in the Middle Abbey St restaurant] Greenway Emporium, Market Yard, Bridge Street, Boyle, Co Roscommon. Run by a family of vegetarians, the shop has a range of health foods, natural toiletries, baby care products, relaxing music, organic aromatherapy oils, plus Fair Trade and ethicallytraded. Tel: 071 9664090 [10% off all purchases over €20]., Ireland’s of Vitamineral

importer GreenTM

and [20%

distributor discount]

Lake Isle Retreats, Inish Rath Island, Upper Lough Erne, Derrylin, Co. Fermanagh, BT92 9GN. Short Breaks, Workshops in vegetarian cookery, meditation and yoga. Tel: 086 1608108. www. [10% discount] Lurve, Fabulous Vegan Food, Lurve at Lucy’s, 11 Fownes Street, Temple Bar, Dublin 2. LurveFabulousVeganFood [10% discount for members] Moher House B+B, www.moherhousewestport. com Nature’s Gold, Greystones, Co


Drummin, discount


Westport, members]

Healthfood Store, 1 Killincarrig Road, Wicklow. Tel: 01 2876301 [10% discount]

Newtownpark Clinic, 7 Rockville Road, Blackrock, Co Dublin Ciara Murphy MH Ir RGN (Master Herbalist and Colon Therapist) is offering 10% discount on all treatments, consultations and workshops. Tel: 01 210 8489 Quay Co-op, 24 Sullivans Quay, Cork City; Main Street, Ballincollig; and Main Street, Carrigaline, Cork www.quaycoop. com [10% discount in the shops] Sunyata Retreat Centre, Snata, Sixmilebridge, Co Clare. Tel: 061 367073. A spacious haven outside the bustle of modern life, Sunyata is perfectly situated for relaxation, meditation, and contemplation. [10% discount on retreats and Mindfulness Based Stress Reduction] The Happy Pear, Church Road, Greystones, Co. Wicklow. Natural food market with an organic and non-organic produce section, a dried goods section, a world-class smoothie bar, café and restaurant. Tel: 01-2873655. http:// [5% discount] The Hopsack, Health food store, Swan Centre, Rathmines, Dublin 6. Tel/fax 01- 4960399. [5% discount] The Phoenix Restaurant and B&B, Castlemaine, Co. Kerry. http://www. [10%discount] Well and Good, Midleton, Co Cork.

Health Food Store, Coolbawn, Tel: 021 4633499 [5% discount]

The Irish Vegetarian - Summer 2013


Vegetarian & Vegan Social & Local Groups If there’s a local group not mentioned here please let us know by emailing: If you’d like to create a group in your area then we can help you with leaflets & publicity. Clare Veg Group Email: Website: Facebook: Cork Vegans, Raw Vegans and Vegetarians Regularly meet up to socialise and to discuss and promote vegan issues. Website: Galway Vegetarian Group Usually meet on the first Thursday of every month in Massimo’s Pub, William Street West, Galway City at 8pm. Contact Paul Campbell on 085 6872088. Email: Website: http://groups. Vegetarians And Vegans Kerry Vegans, Raw Vegans and Veggies Hoping to connect vegans in Kerry and anyone else interested in the vegan lifestyle. Facebook: groups/454762484576907 Kilkenny Vegetarian Group Organises “No Meat and Greets” where vegetarians & vegans bring their favourite dishes to share with others. Omnivores welcome but no meat please! Email:

V Meetup The Irish Vegetarian - Summer 2013 Welcome all vegetarians, vegans, raw foodists, fruitarians, (and any kind of plant eater!) from Northern Ireland. Website: VSI - Dublin Meetup Group When they meet: usually at least once a month in various Dublin city centre locations. Who to contact: Sarah B (Organiser), via To participate in this group join (free) and then become a member of the group. Website:

Vegan Social and Local Groups Galway Vegan Foodies Group For vegans and aspiring vegans living in and around Galway who love to eat! Website: Vegan Ireland Vegan Ireland regularly sends newsletters by email with details of their latest activities, including meetups and information stands. Email: Website: Vegan Sligo Bringing the vegan lifestyle to Sligo. Email: Website:

Laois Vegetarian Group An opportunity for people to discuss issues relating to living a veggie lifestyle and offer support to each other. All are welcome: young, old, families and singles. Website: Meath Veggies A page for vegetarians, vegans, and those trying to reduce meat from their diet, based in Meath. We will be organising a Supper Club and events, local to Trim and Athboy that will be about good food, company, exchanging information in a friendly environment. Website:


24 The Irish Vegetarian - Summer 2013 The Irish Vegetarian - Summer 2013

Photo © Sarah Burnham

VSI Dublin Meetup Group at Cornucopia

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