Sunday, May 25, 2025

Meera Sodha’s vegan recipe for soy, sake and sesame oil-braised aubergines

From theguardian.com/food

Savoury, nutty, salty-sweet – and delicious with rice 

Here are two things about aubergines that you may not know: first, they are giant berries (!) and, second, they’re roughly 92% water. The latter is important, because to get this mighty berry to reach its delicious potential, we need to dehydrate it (that is, remove as much water as possible and then hit it with lots of flavour). You could fry it, but, when the weather is lovely, I prefer hands-free cooking, which means roasting it. In this recipe, after roasting, I’ve used one of my favourite braising liquids – a mix of soy sauce, sake and sesame – to bring the aubergine back to life.

Soy sauce, sake and sesame oil-braised aubergines


Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones.

Cooking sake can be bought in larger supermarkets and Chinese grocery stores (if you can’t find it, use a nice drinking sake that will go nicely with the meal instead). Cook the rice before starting on the aubergines and cover it with a lid – it will stay warm for an hour.

Prep 10 min
Cook 35 min
Serves 4

3 large or 4 medium aubergines (1.1kg)
4 tbsp sunflower oil, or rapeseed oil
5 tbsp light soy sauce
¼ tsp fine sea salt
6 tbsp cooking sake
2 tsp light brown sugar
2 tsp seasoned rice vinegar
5 tbsp toasted sesame oil
3cm x 3cm piece fresh ginger, peeled and finely grated
4 garlic cloves, peeled and minced
1 red bird’s eye chilli, slit lengthways
100g spring onions, halved across the belly, then cut lengthways into long, thin strips (and rinsed, if need be)
Toasted sesame seeds, to finish
Cooked plain rice, to serve

Heat the oven to 220C (200C fan)/425F/gas 7, and line two large trays with baking paper. Trim the tops off the aubergines, then cut each one into eight long wedges. Put these in a bowl with the sunflower oil, toss with your hands to coat, then lay the wedges side by side on the oven trays. Bake for 25 minutes, until soft.

Meanwhile, make the braising liquid. In a small bowl, combine the soy sauce, a quarter-teaspoon of salt, the sake, brown sugar, rice vinegar and three tablespoons of toasted sesame oil.

Put the remaining two tablespoons of sesame oil in a small frying pan on a medium to low heat and, once hot, add the ginger, garlic and chilli, and fry for two minutes, until pale golden. Add the spring onions, stir for a minute, then add the soy and sake mixture, take off the heat and mix well.

When the aubergines have had their 25 minutes, transfer them to a smaller, lipped baking tray, laying the wedges on top of each other. Stir the braising liquid again, then pour it all over the aubergines and shake the tin to make sure all the aubergines are covered. Roast for a further 10 minutes, sprinkle with sesame seeds and serve with rice alongside.

https://www.theguardian.com/food/2025/may/24/vegan-recipe-aubergine-braised-soy-sauce-sake-sesame-oil-meera-sodha

‘What I Eat In A Day As A Vegan Runner’

From plantbasednews.org/lifestyle

Ultra-endurance runner Hellah Sidibe previously shared the simple, high-carb vegan meals that fuel his 35-mile training days 

Vegan runner Hellah Sidibe, who runs the HellahGood YouTube channel, recently shared a video showcasing the meal plan he eats on high mileage days. In the video, he offers an inside look at the plant-based meals that fuel his intense training schedule – often including daily runs of 15 to 35 miles. A former professional soccer player and the first Black man to run across the US unsupported, Sidibe has become a respected figure in both the running and vegan communities. His approach to food is grounded in simplicity, consistency, and performance.

Hellah Sidibe, vegan endurance athlete and creator of the HellahGood YouTube channel, shares training tips and high-calorie plant-based meals to fuel his daily runs.             Hellah Sidibe fuels his running with an entirely plant-based diet - Media Credit: YouTube / HellahGood

In the video, Sidibe walks viewers through a typical day of eating when he’s logging high mileage. He doesn’t rely on elaborate meals or specialty products – instead, he leans on high-carb, whole food staples that are quick to prepare, easy to digest, and loaded with nutrients to help power his endurance training. The meal plan includes three key meals, plus snacks and hydration that support muscle recovery, energy balance, and electrolyte replenishment.

Breakfast: oatmeal with oat milk, banana, and agave

Sidibe starts his day with a bowl of oatmeal made with oat milk, sliced banana, and agave syrup. “I like it basic, I’m a basic guy…and it gets me pretty full,” he says. This simple combination provides a solid foundation for endurance fuelling.

Oats are rich in complex carbohydrates and soluble fibre, especially beta-glucans, which help regulate blood sugar levels and support cardiovascular health. For runners, oats offer long-lasting energy and support glycogen replenishment.

Bananas are a key source of potassium, an electrolyte that helps prevent muscle cramps and supports nerve function. This high-carb, low-fat breakfast is ideal for sustained performance and recovery.

Snack/lunch: bagels with vegan cream cheese or peanut butter and jelly

Midday, Sidibe opts for something quick and carb-heavy like bagels topped with vegan cream cheese or peanut butter and jelly. “It keeps me having something in my stomach,” he explains. “And it’s easy to make on the go as well because I’m always on the go every day.”

Bagels provide a dense source of refined carbohydrates, perfect for quick energy between training sessions. Vegan cream cheese contributes fat and flavour, while peanut butter adds protein and healthy monounsaturated fats. The inclusion of jelly ensures a balance of sugars for fast-access fuel.

This meal is especially beneficial for athletes who are moving throughout the day and need calories that are quick to prepare and easy to digest.

Dinner: rice bowl with Impossible meat, avocado, hummus, and kimchi

A rice bowl featuring Impossible meat, kimchi, and avocado - a meal eaten as part of a vegan runner diet
YouTube/HellahGoodThis rice bowl is packed with protein and fiber

For dinner, Sidibe puts together a hearty bowl of white rice, Impossible plant-based meat, avocado, hummus, and kimchi. He calls it his “go-to favourite right now.”

Rice provides fast-digesting carbohydrates to restore glycogen stores after long runs. Impossible meat adds plant-based protein and iron, both of which are essential for muscle repair and oxygen transport. Avocados supply heart-healthy fats, potassium, and fibre, which help reduce inflammation and support cardiovascular health.

Hummus, made from chickpeas, is another protein and fibre source, contributing iron and folate for energy production. Kimchi, a fermented food, supports gut health through beneficial probiotics that aid digestion and nutrient absorption – important for athletes with high caloric needs.

Sidibe’s meal plan is built on accessible, whole food ingredients that pack a nutritional punch. He doesn’t overcomplicate the process – his focus is on foods that feel good and keep him going. “I need all these carbs, all this protein – everything yes that makes me feel good, energized, and keep pushing,” he says.

You can find more recipes and running content on the HellahGood YouTube channel.

https://plantbasednews.org/lifestyle/health-and-fitness/eat-in-a-day-vegan-runner/

Replacing animal products with plant-based foods leads to weight loss in people with type 1 diabetes, finds new research

From medicalxpress.com/news

Replacing animal products with plant-based foods—even those defined as "unhealthy" by the plant-based diet index—is an effective strategy for weight loss in adults with type 1 diabetes, finds a new study by the Physicians Committee for Responsible Medicine, published in Frontiers in Nutrition. Participants following a vegan diet lost 11 pounds on average, compared to no significant weight loss for participants following a portion-controlled diet.

"Our research shows that replacing  with plant-based foods—even so-called 'unhealthy' ones, as defined by the plant-based diet index—benefits people with type 1 diabetes who are looking to lose weight," says Hana Kahleova, MD, Ph.D., director of clinical research at the Physicians Committee for Responsible Medicine and lead author of the study. "Whether you have an orange and oatmeal for breakfast or orange juice and toasted white bread, either option is a better choice for  than eggs and cottage cheese."

                                                                                        Credit: Pixabay/CC0 Public Domain

The new research is a secondary analysis of a Physicians Committee study, which was the first randomized clinical trial to look at a vegan diet in people with type 1 diabetes. In the 12-week study, 58 adults with type 1 diabetes were randomly assigned to either a low-fat vegan group with no limits on calories or carbohydrates, or a portion-controlled group that reduced daily calorie intake for overweight participants and kept carbohydrate intake stable over time.

In this secondary analysis, participants' dietary records were used to assess the relationship of a plant-based diet index (PDI), healthful PDI (hPDI), and unhealthful PDI (uPDI) with weight loss in adults with type 1 diabetes. "Healthful" plant-based foods, as defined by the PDI system, include fruits, vegetables, whole grains, nuts, legumes, oils, coffee, and tea. "Unhealthful" plant-based foods include , sugar-sweetened beverages, refined grains, potatoes, and sweets. In each of the categories, a higher score indicates greater consumption of the plant-based foods in that category.

In the study, the overall PDI score increased on the vegan diet, and did not change on the portion-controlled diet; the hPDI score increased on both diets, more on the vegan diet; and uPDI increased on the vegan diet, and did not change on the portion-controlled diet.

Participants on the vegan diet increased consumption of "healthful" plant foods including legumes, whole grains, and fruits significantly, while consumption of vegetable oils and nuts significantly decreased; on the portion-controlled diet, participants increased their intake of whole grains. Consumption of "unhealthful" plant foods did not change significantly on either diet, except for reduced consumption of refined grains on the portion-controlled diet.

Participants on the vegan diet lost 5.2 kilograms (about 11 pounds) on average, which was associated with changes in PDI and hPDI scores, while there was no weight change for participants on the portion-controlled diet. Changes in uPDI did not result in changes in weight.

The original study had found that a  also reduced insulin needs, improved  and glycaemic control, and led to improvements in  and kidney function in people with type 1 diabetes.

https://medicalxpress.com/news/2025-05-animal-products-based-foods-weight.html 

UK: Somerset Vegan Festival to take place in Weston-super-Mare

From thewestonmercury.co.uk/news

A festival celebrating all things veganism is set to take place in Somerset later this year 

Somerset Vegan Festival will take place at Hutton Moor Leisure Centre in Weston-super-Mare, on Saturday, June 7.

The event will run from 10.30am to 4.30pm, and will feature more than 60 stalls offering a wide range of products, including food, skincare, beauty items, clothing, and crafts.

There will also be free samples of vegan foods and other products.

                                            The event will run from 10.30am to 4.30pm, and will feature more than 60 stalls (Image: Supplied)

As well as the stalls, there will be live cooking demonstrations, talks, and workshops throughout the day.

The event will also have world food caterers, and live music.

Festival organiser, Victoria Bryceson, said: "I’m really excited about this year’s Somerset Vegan Festival.

"I’m sure that people in Somerset and the South West will enjoy the stalls, talks, workshops and atmosphere.

"We look forward to welcoming everyone, not just vegans, to the festival.

"Our goal is to continue to bring vegans and non-vegans together, to support local vegan businesses, and to show just how easy it is to be vegan."

The festival will feature a number of local stallholders, including Indulge Scents by Jess and The Bunnyjackpot Foundation.

Weston-based Indulge Scents by Jess is a small artisan business that makes vegan, sustainable, and eco-friendly fragrance products.

The Bunnyjackpot Foundation is a small animal rescue based in southwest England.

All animals rehomed by the rescue are health-checked by a vet, vaccinated, and, if applicable, neutered.

South West stallholders will also include Bristol's Viva! and Dark Matter, Devon's Plant Bakes, and Gloucester's LotusV.

Viva! is the UK’s leading vegan campaigning charity, specialising in undercover investigations and high-profile animal campaigns.

The charity looks at the consequences of what we eat on farmed and wild animals, on the planet, and on us.

Dark Matters makes a range of vegan brownies with fairtrade chocolate and no palm oil, while Plant Bakes makes vegan brownies, millionaire shortbread, and tray bakes, as well as their signature cupcakes.

LotusV will be offering Oriental cuisine and bubble tea.

Tickets for the Somerset Vegan Festival 2025 are £5 and can be bought in advance via veganeventsuk.co.uk.

They can also be purchased on the day.

People can also choose to purchase a VIP ticket, costing £15, which includes fast track entry and a goody bag full of vegan products, samples, discounts, and offers.

There is free entry for under 16s and the event is suitable for families.

The venue has free parking.

https://www.thewestonmercury.co.uk/news/25185838.somerset-vegan-festival-take-place-weston-super-mare/

Saturday, May 24, 2025

From Vegan Diet To Running 5 Miles Thrice a Week, World's Fittest 102-Year-Old Reveals Secrets To Longevity

From onlymyhealth.com

Mike Fremont defies ageing with a vegan diet, regular running, and purpose-driven living. Discover the inspiring secrets behind his record-breaking longevity 

At 102, Mike Fremont is not only alive—he’s thriving. Defying age-related limitations and rewriting the rules of healthy ageing, the centenarian from Florida is hailed as the world’s fittest 102-year-old. A competitive athlete, cancer survivor, and staunch climate advocate, Fremont has accomplished what many half his age aspire to. But what exactly fuels his extraordinary vitality?

The answer lies in a combination of simple, consistent lifestyle habits that Fremont swears by—chief among them being a disciplined vegan diet and regular physical activity. His journey offers a compelling argument that age is truly just a number when health and intention align.

Surviving Cancer Sparked A Lifelong Transformation

Mike’s extraordinary path to longevity didn’t begin with perfect health. In fact, his story took a dramatic turn when he was diagnosed with cancer at 69 and given just three months to live. Instead of succumbing to despair, he turned to research and radically transformed his life—beginning with his plate.

“I just thought, I’m not going down without a fight,” Fremont once shared in an interview. He adopted a strict plant-based diet focused on whole foods like beans, vegetables, fruits, and whole grains. Within two and a half years, doctors found no metastases. He credits this dietary overhaul with not just saving his life, but extending it in unimaginable ways.

The Simplicity Of A Clean, Plant-Based Diet

What does a day of eating look like for a man who has outlived his original prognosis by decades? It’s surprisingly uncomplicated.

For breakfast, Fremont sticks to oatmeal topped with syrup and fresh blueberries. Lunch often features beans, while dinner usually includes steamed broccoli, topped with ketchup for flavour. Though minimalistic, this routine fuels his active lifestyle and helps maintain his energy levels. He avoids processed foods, refined sugars, and animal products altogether.

Consistent Exercise—Even At 102

Mike doesn’t just exercise—he trains like an athlete. Until recently, he ran 10 miles thrice a week. Now, he continues to run 5 miles three times a week, balancing it with regular canoeing when the weather allows. He’s also maintained strength training through push-ups and pull-ups.

His dedication has paid off. He holds multiple age-group records in marathons and half marathons. While most retirees slow down, Fremont’s schedule rivals that of a young fitness enthusiast.

Healing Through Movement: Coping With Loss

Fremont’s commitment to running began in his mid-30s as a form of emotional therapy following the loss of his first wife to a brain haemorrhage. Rather than drowning in sorrow or relying on alcohol—he famously said it was “better than the two martinis I used to have”—he chose to channel grief into movement.

That decision laid the foundation for a lifetime of physical and emotional resilience.

02-mike-fremont

Purpose, Positivity, And A Tight-Knit Circle

Mike’s vibrant spirit isn’t just the result of diet and exercise. He leads a life filled with purpose and connection. An environmental activist, he devotes time to climate action, motivated by the desire to leave a better world for future generations.

He also surrounds himself with a strong community. Fremont runs with friends, and is part of a group fondly known as the Elderly Paddlers Association (EPA), who canoe together multiple times a week. At home, he enjoys quality time with his wife and loved ones.

It’s Not Just About Genetics

Many assume longevity is purely hereditary. But in Fremont’s case, lifestyle clearly plays the bigger role. His father passed away from liver cancer at 69, and his mother died of a heart attack in her 70s. Mike’s habits—nutrient-dense food, daily movement, social engagement, and emotional wellness—have been his true life extenders.

Bottomline

Mike Fremont’s life is proof that growing old doesn’t have to mean growing frail. His story is more than just inspirational—it’s instructional. If you’re wondering how to live well into your 90s and beyond, Fremont’s message is clear: eat mindfully, move often, live purposefully, and love deeply. At 102, he’s not slowing down. And maybe, just maybe, that’s the secret.

https://www.onlymyhealth.com/worlds-fittest-102-year-old-secrets-to-longevity-revealed-12977831595

Must-Have Kitchen Tools for Vegan Cooking

From peta.org

Whether you’re a seasoned vegan chef or just starting out, having a well-equipped kitchen can jump-start your meals. Learn which tools make all the difference when cooking vegan meals. 

Cows, chickens, pigs, fish, and other animals exploited for food are individuals who feel pain and fear. Cows produce milk for the same reason humans do—to nourish their young—but workers take calves on dairy farms away from their mothers when they are just one day old. Instead of nourishing their babies, mother cows’ milk is used in things like milk and cheese, which are included in many non-vegan recipes. By cooking with vegan, animal-free ingredients, you’re helping prevent immense suffering and showing that compassion belongs in every kitchen.


These Kitchen Gadgets Make Vegan Cooking Easy

Blenders

Vitamix Blender

A powerhouse blender perfect for creamy nut-based cheeses, smoothies, soups, and sauces. Its high speed and durability make it a staple for serious vegan cooks.

Nutribullet Blender

Compact, quick, and easy to clean—perfect for smoothies, dressings, and sauces without the Vitamix price tag.

Ninja Blender

More affordable than high-end models, this reliable blender has enough power for frozen fruits, soups, and nut butters.

Air Fryers

This appliance makes foods taste deep-fried with just a tiny bit of oil, making it better for you but just as delicious. You can use air fryers to cook vegan chickenFrench fries, veggie chips, and more.

Ninja Foodi 2-Basket Air Fryer

This dual-basket air fryer lets you cook two dishes at once, and the device will even finish them simultaneously. Try it with crispy tofu in one, and Brussels sprouts in the other!

Instant Vortex 4-in-1 Air Fryer

A budget-friendly air fryer that crisps up tofu, tempeh, fries, and veggies with little or no oil—perfect for fast, healthy vegan meals.

Tofu Presses

Tofu is a protein-rich staple of vegan meals, but if it’s soggy, it won’t crisp up or absorb marinade. Pressing it first is the secret to firm, flavorful tofu—and this gadget makes it easy.

Tofuture Tofu Press

This tidy little gadget makes removing excess water from big blocks of tofu easy and mess-free.

Mixers

Whether you’re baking vegan cookies or delicious bread dough, mixers save time and energy in the kitchen.

KitchenAid Stand Mixer

From whipping aquafaba (chickpea water) to kneading dough, this versatile mixer takes the effort out of baking and mixing.

Hamilton Beach Hand Mixer

Great for mixing vegan batters and whipping ingredients without taking up counter space.

Cooking Dishes

The right pots and pans are essential for everything from simmering stews to pan-searing tofu.

Le Creuset Dutch Oven

This enameled cast iron pot retains heat, adds elegance to your kitchen, and is ideal for slow-simmered vegan stews, soups, and one-pot meals.

Lodge Cast Iron Skillet

This pre-seasoned and virtually indestructible skillet is perfect for stir-fries, pancakes, tofu scrambles, and more.

Cooking Utensils

Spatulas, whisks, and ladles are the unsung heroes of any kitchen. The proper utensil set makes vegan meal prep smoother, faster, and easier on your cookware.

Stainless Steel Utensil Set

This set of stainless steel spatulas, ladles, whisks, and more can do everything from mashed potatoes to stew.

Multipurpose Bamboo Utensils

Heat-resistant and gentle on your cookware, this bamboo cooking tool set has you covered no matter what you’re cooking.

Chopping and Coring Tools

Vegan meals are often veggie-heavy, so great cutting tools are key. A good knife, peeler, and corer make prepping fruits and veggies safer, faster, and more fun.

Global Knife Set

These ultra-sharp, well-balanced knives make chopping, slicing, and dicing veggies faster, safer, and more enjoyable.

Wüsthof Knife Set

These German-engineered knives are sharp, durable, and built to last a lifetime. This set is a worthy investment for anyone serious about vegan cooking.

OXO Good Grips Y-Peeler

An ergonomic favorite that glides effortlessly through tough veggie skins, saving prep time and your wrists.

Fruit Corer, Zester, and Spiralizer Set

If you have kids—or are a kid at heart—this peeler set adds creativity to your meals with curly veggie noodles, citrus zest, and neatly cored apples or bell peppers.

Rice Cookers

Perfect rice, quinoa, lentils, and beans every time—no guesswork needed. Some models double as pressure cookers, steamers, and even yogurt makers.

Instant Pot Pro 10-in-1

A multi-tasker with more than two dozen unique program settings, this cooker is great for one-pot vegan meals.

BLACK+DECKER Rice Cooker

This rice cooker is straightforward—just add rice and water and press start. You can also steam some veggies while your rice cooks in the handy steamer basket.

Time to Get Cooking!

Ready to use those new kitchen tools to make a difference for animals, one meal at a time? Check out PETA’s full collection of vegan recipes and our friends at World of Vegan’s recipe database to keep the compassion and creativity flowing in your kitchen.

https://www.peta.org/living/humane-home/kitchen-tools-for-vegan-cooking/