Test scrum-halves discuss switch to vegan diet

From rugbypass.com

Switching to a vegan or plant-based diet is a growing trend amongst sportspeople across the world. Lionel Messi, Novak Djokovic and Serena Williams are just some of the names that have embraced the dietary adjustment, but it is yet to catch on in rugby so much thus far. 

However, All Blacks and Hurricanes scrum-half TJ Perenara recently shared on Twitter the effects of switching to a vegan diet. 
The 65-cap All Blacks wrote: “Been doing some research on how to improve my diet as a vegan athlete and come across a lot of hate from people talking it down. I personally haven’t had any negative reaction from it and feel pretty good pre and post games.” 

South Africa and Northampton Saints scrum-half Cobus Reinach commented, saying that he has adopted a plant-based diet this season in the northern hemisphere, and that he is “feeling much better” since he started eating cleaner. He said: “Probably started beginning of our season here.  Not completely vegan will eat meat beginning of week but 3 days before a game I eat no meat. Feeling really good though.”

Veganism has become increasingly popular amongst athletes in recent years, helped by documentaries such as Netflix’s The Game Changers, which asserts that reducing the consumption of meat and dairy products can improve athletic performance. 

However, this revolution has not made its way into the game of rugby in the way it has in some other sports, but the likes of Perenara and Reinach are a testament to the benefits of such a dietary change.
Before the global suspension of rugby due to the coronavirus pandemic, the season in the southern hemisphere was still young, and Reinach’s season with Northampton after the Rugby World Cup was also relatively fresh, but many will be interested to see the long term effects of this lifestyle change, and whether it picks up momentum in rugby.  

https://www.rugbypass.com/news/test-scrum-halves-discuss-switch-to-vegan-diet

The Pros and Cons of Veganism, According to a Dietitian

From yahoo.com/lifestyle

If the surplus of vegan-friendly restaurants, dishes, and meal kits are any indication, veganism has gone mainstream. But dietary changes large and small should never be taken lightly. Your body, brain, and lifestyle will undergo seismic shifts as you add and remove foods from your diet. It's always best to conduct your own research and consult a doctor or nutritionist before taking the leap. 

We tapped Tracy Lockwood Beckerman, a registered dietitian and the author of The Better Period Food Solution, about the pros and cons of veganism. Before we dive in, keep in mind that a vegan diet isn't for everyone. "People who have a history of disordered eating or a disordered relationship with food are not good candidates for a vegan diet," Beckerman said. "Also, those with food allergies or intolerances, or those who are low in nutrients like iron, B12, and zinc, should talk to their doctor before going vegan." 

Below, start your research phase by reading up on the pros and cons of veganism, according to Beckerman.

The Pros

1. Community. Roughly 1.6 million adults in the U.S. follow a vegan diet. "The social aspect—either online or in-person—allows people to connect with one another and share tips, meal ideas, and advice throughout their vegan journey," notes Beckerman. 

2. Environment. Many people choose to adopt a vegan diet for environmental reasons. "Because animal products generate more greenhouse gas emissions than plants, going vegan helps decrease the amount of these harmful substances in the atmosphere," she explains. 

3. Water conservation. "It takes a substantial amount of water to produce beef, as compared to grains, legumes, fruits, and vegetables," explains Beckerman. "Animal agriculture is a more water-intensive process, so going vegan tremendously reduces the amount of water used." 

4. Health. Generally speaking, it can't hurt to increase your intake of plant-based proteins like beans, legumes, and tofu while reducing meat consumption. "Cutting back on red meat, in general, has been linked to a bevy of health benefits, like reduced risk of chronic disease, cancer, and cardiovascular illness," she notes.

4. Health. Generally speaking, it can't hurt to increase your intake of plant-based proteins like beans, legumes, and tofu while reducing meat consumption. "Cutting back on red meat, in general, has been linked to a bevy of health benefits, like reduced risk of chronic disease, cancer, and cardiovascular illness," she notes.

The Cons

1. Nutrient restriction. Like any diet, veganism restricts your intake of certain foods. This isn't ideal for someone with a food intolerance, as your nutritional profile may already be limited. Furthermore, someone with an iron or calcium deficiency may struggle to meet their nutritional needs without animal products. "Because veganism requires an all-or-nothing approach, I have hesitations about recommending it to clients," adds Beckerman.

2. Physical health. We currently lack convincing, long-term research about the health benefits of veganism. "Of course, it's better for the environment short- and long-term, but the short-term health benefits uncovered in recent research do not speak to the diet's long-term effects," she explains. "For that reason, I wouldn’t recommend following a vegan diet indefinitely."

3. Psychological health. As with any diet, you risk placing too much emphasis on appearance and not enough on health. "The healing benefits of a vegan lifestyle may not be applicable to all," says Beckerman. "Veganism or dieting, in general, can disconnect someone from the health benefits of eating and redirect their attention to body image." 

4. Lack of education. "Without proper education and guidance, it may be difficult to get all of the wholesome nutrients found in a non-restrictive diet," she explains. "Because you're excluding the vitamins and minerals found in animal products, like zinc, vitamin B12, iron, calcium, and vitamin D, it’s important to find equivalent plant-based sources elsewhere." 

If you're still on the fence about adopting a vegan diet, you can always test the waters with a few substitutions. "Even if you don’t want to follow a 100% vegan lifestyle, you can try more plant-based options and vow to go animal-free on certain days of the week," she suggests. "For example, you can eliminate red meat and supplement that protein, zinc, and iron with plant-based products, like chickpea pasta or lentils.

_{https://www.yahoo.com/lifestyle/pros-cons-veganism-according-dietitian-050000757.html}

Meera Sodha’s vegan recipe for portobello mushroom and hoisin sauce pancakes

From theguardian.com

The Chinese restaurant favourite repurposed with a mushroom filling

Meera Sodha’s portobello mushroom and hoisin sauce Chinese pancakes. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food assistant: Katy Gilhooly. Photo assistant: Sam Reeves.

Hoisin sauce marked many a childhood Chinese restaurant trip. Until, one day at the school gates, Mum accosted Mrs Pang, an excellent cook and the mother of a school friend, and asked how she could make it at home. Mrs Pang introduced Mum to a tinned sauce available at our local Asian supermarket, and there began at home what is known as ‘The Time of Hoisin’, where we ate the stuff on or with everything, including mushrooms.Although you can still buy the tinned sauce, it is very sweet, and besides, it’s much more satisfying to whip up this approximation in a matter of minutes.

Portobello mushroom and hoisin sauce pancakes

You will need to source fermented or salted black beans for this recipe – a worthwhile endeavour, because you can use them in my recipes for mapo tofu or burnt garlic and black bean noodles.
You should be able to find them in your local Chinese shop or online. You’ll also need two large baking trays – mine are around 40cm x 30cm.

Prep 15 minCook 25 minServes 4 as part of a larger meal
8 spring onions
½ cucumber
12 large portobello mushrooms (1.2kg), cleaned and cut into 1cm slices, or brown or shiitake mushrooms
4 tbsp toasted sesame oil
1½ tsp Chinese five spice
4 tbsp smooth peanut butter
2½ tbsp brown rice syrup, or 1 tbsp light molasses/agave syrup, or brown sugar
1½ tbsp rice-wine vinegar
3 tbsp light soy sauce
2 tsp salted fermented black beans, crushed in 4 tsp water, or jarred black bean paste
12 Chinese-style pancakes (they’re only flour and water, and not hard to make at home)
Vegan mayonnaise, to serve

Heat the oven to 220C (200C fan)/425F/gas 7. Lay the spring onions on a chopping board horizontally, cut in half, then shred into long, thin strips. Halve the cucumber, scrape out the seeds with a teaspoon and discard, then cut the cucumber into the same length and width as the spring onions.

Put the sliced mushrooms in a large bowl, toss in the sesame oil, distribute evenly across two big baking trays (there will be some overlap) and roast for 20 minutes.

Meanwhile, whisk the five spice, peanut butter, rice syrup, vinegar, soy and black beans to make the hoisin sauce.

After the mushrooms have been cooking for 20 minutes, put them all on one of the two baking trays, pour over the hoisin sauce, toss to coat, and return to the oven for five minutes, just so the sauce heats through and goes sticky. Meanwhile, warm the pancakes according to the packet instructions.

To serve, spread a warm pancake with a little mayonnaise, top with some mushrooms, a few slices of spring onion and cucumber, roll up tight and eat.

https://www.theguardian.com/food/2020/mar/28/meera-sodha-vegan-recipe-portobello-mushroom-and-hoisin-sauce-pancakes

3 easy vegan recipes that rely on store cupboard essentials

From stylist.co.uk

Has coronavirus panic buying left your local supermarket’s shelves bare? Fear not. Here, we have three delicious vegan recipes from nutritional therapist Amelia Freer, including easy baked beans an irresistible lazy dahl

The coronavirus pandemic means we’re living in strange and uncertain times, with supermarkets across the country stripped of food as people panic buy in case of isolation.

If you’re struggling to think of ideas for what to cook with the store cupboard essentials you already have, then look no further. Below, nutritional therapist Amelia Freer has shared three delicious vegan recipes that can be rustled up using items you probably already have in your kitchen, such as tinned food and spices. Even better, each recipe is simple to make and packed full of health-boosting ingredients.

And if you’re desperate to get your hands on an elusive can of beans, then good news – there’s a recipe for butternut baked beans you can make yourself, too. Happy cooking!

Easy vegan recipe: instant tomato & cannellini bean soup (serves 3)    

This is an ‘instant’ soup. Simply blend the raw ingredients together in a decent blender, and it’s ready. No cooking required. With this particular one, you can even make it when the fridge is looking decidedly bare, as it is mainly composed of tinned ingredients. Enjoy it gently warmed through, or chilled like a gazpacho. If you have any left over, it freezes well (although heat it through thoroughly before serving).

Ingredients:
2 x 400g tins of good-quality chopped tomatoes, plus ½ a tin (200ml) of cold water to rinse them out
1 x 400g tin or jar of cannellini beans, drained and rinsed
1 spring onion, roughly chopped
2 tablespoons extra virgin olive oil, plus extra to drizzle
½ teaspoon sea salt
1 tablespoon cider vinegar
a handful of fresh basil leaves
freshly ground black pepper

Method:
Put all the ingredients (including the cold water) into the blender, and blend until completely smooth. Add a little more water to adjust the consistency if needed. Either chill or heat to serve.
Serve with a good grind of black pepper and a drizzle of olive oil.

Easy vegan recipes: lazy dahl (serves 2)

I call it ‘lazy’ because I’ll sometimes use frozen chopped onions, garlic, ginger and chilli, and skip the toasting of the spices (just substituting an equivalent amount of ground spices). It does save time and reduce all of the chopping. However, using fresh ingredients and taking that little bit of extra time really does produce better flavour, so I’ll leave it with you to decide. It freezes well.

Ingredients:
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon mustard seeds
2 teaspoons coconut oil
1 onion, peeled and diced
3 cloves of garlic, peeled and finely chopped
1 tablespoon grated fresh ginger
1 red chilli, deseeded and finely chopped
2 teaspoons ground turmeric
1 teaspoon garam masala
200g dried red lentils, rinsed until the water runs clear, and drained
1 x 400g tin of coconut milk
500ml vegetable stock
sea salt and freshly ground black pepper
2 handfuls of washed fresh spinach or 2 blocks of frozen
juice of ½ a lemon
a handful of fresh coriander leaves

Method:

Heat a large pan over a medium heat and gently toast the cumin, coriander and mustard seeds for 2 to 3 minutes, until the mustard seeds start to pop. Tip them out of the pan, and then lightly grind in a pestle and mortar or spice grinder.

Put the coconut oil into the hot pan, then add the onion with a pinch of salt and cook gently for 5 minutes over a low heat. Add the garlic, ginger and chilli and cook for a further few minutes. Add the freshly ground spices, along with the turmeric and garam masala, and cook for 1 minute.

Finally, add the lentils, coconut milk and vegetable stock, and stir to combine. Bring to the boil, then reduce to a simmer. Cook on a low heat for 10 minutes with the lid on, then 10 minutes with the cover off to allow it to thicken.

Taste and season with salt and pepper.

Just before serving, add the spinach and stir until it wilts, then squeeze in the lemon juice and top with fresh coriander leaves.

Easy vegan recipes: butternut baked beans (serves 4)

This recipe makes a large quantity, and it keeps well in the fridge for 2 to 3 days, so you can enjoy it for other meals. The flavour gets better and better. Very, and extremely versatile – it’s my favourite kind of cooking. For breakfast, I enjoy this with some spinach and a poached egg, for example. It’s also great cold for lunch with salad leaves and crumbled feta. Or for supper, with roasted chicken and steamed greens. If you don’t wish to make such a large portion, just halve the amounts of butternut squash, onion and mushrooms.

Ingredients:
1 butternut squash, peeled and cut into 1cm cubes
2 medium onions, peeled and diced
2 cloves of garlic, crushed
200g mushrooms, roughly diced
1 x 400g tin of chickpeas, drained and rinsed
3 tablespoons olive oil
3 teaspoons smoked paprika
1 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper

Method:
Preheat the oven to 200°C/180°C fan.

Put the squash, onions, garlic and mushrooms into a large roasting tray, along with the chickpeas.

Drizzle with a little olive oil and sprinkle over the smoked paprika. Use a large spoon to mix everything well, ensuring that the vegetables and chickpeas are evenly covered with the paprika oil.

Bake for 30 minutes, stirring halfway through if you get the chance, until everything starts to soften and caramelize at the edges. Add the tinned tomatoes and stir through. Then return the tray to the oven for another 10 minutes.

Season with salt and pepper to taste before serving.

Photography: Susan Bell

https://www.stylist.co.uk/long-reads/best-easy-vegan-recipes-cupboard-staples-few-ingredients-leftovers/371957

Veganism in the time of COVID-19

From vegansociety.com
By John Andrews

Over the last couple of weeks, parts of the vegan community have been working to adapt to the abrupt and drastic change in circumstances brought about by COVID-19. Major events have been cancelled or postponed, while restaurants and bars have been forced to close. In some parts of the world, the streets have been emptied of people.

Challenges abound: how should activists adapt in light of social distancing? How can independent retail or hospitality businesses survive the drop in footfall? How do we ensure vulnerable people are able to access the food and support they need throughout the duration of the crisis?
The circumstances call for adaptation, resilience and mutual support. There are emerging signs of communities rallying to the cause and in this blog, I want to highlight some of those I’m aware of. This is a perspective from London and my examples are all UK-based, but readers should feel free to get in touch with stories from their own backyards.

COVID-19 and food insecurity

In economic terms, the IMF has warned that the virus-induced recession may be “at least as bad as during the global financial crisis”. But while governments and central banks are launching economic support packages, cutting interest rates, expanding ‘quantitative easing’ and (in some cases) providing direct financial support to businesses and workers, much of the work to support those in need will inevitably need to occur at the local level. “Unlimited QE” from the Federal Reserve is one thing, but providing emotional, physical and food support to frail, isolated and worried people is quite another.

Even in relatively ‘normal’ times there are people in our societies who must cope with challenging situations, whether that be due to poor physical or mental health, financial insecurity, social isolation, or a host of other factors. In London alone, nearly 1.5 million adults and some 400,000 children are estimated to be living in conditions of low food security, while more than a quarter of the population of the city is reported to be ‘socially isolated’, meaning they do not have someone they can rely on a lot in an emergency. The outbreak of COVID-19 cruelly compounds what were for many people already challenging circumstances, jeopardising already meagre income streams, creating new sources of anxiety and fracturing already fragile support networks as direct family members become more wary of visiting vulnerable older relatives. As Sustain (a coalition of organisations in the UK working to improve the food system) has warned, there is a “clear danger of social services and food aid providers being overwhelmed” unless we see further-reaching government intervention to address the already widespread food insecurity in society.

                                                 Image taken at Made in Hackney by Simon Way

Community groups rally to the cause

Community groups have sprung into action in spite of the adverse situation. A case in point is provided by the east London charity Made in Hackney – a plant-based community cookery school that’s been providing free-to-attend cookery classes, training and community feasts since 2012. It works with young carers, those with low incomes, the elderly, residents of women’s refuges and hostels, the hearing and sight impaired, along with other vulnerable groups. I’ve been volunteering with Made in Hackney for the last several months and have seen their work first hand, as well as their gutsy response to COVID-19. 

The impact of COVID-19 on the charity was swift and brutal. What began with tentative calls from the public asking whether classes were going ahead quickly snowballed as external partners withdrew from upcoming projects. There was little option but to suspend all classes. With income streams curtailed and no one likely to be coming through the doors to attend classes for an indeterminate period of time, the charity swung from a position of relative security to facing an existential threat in less than a week.

Founder and CEO Sarah Bentley swung into action with her team. Seeing the effects of COVID-19 on the already precarious livelihoods of many people in the local community, they resolved to change the entire operating model of the organisation as quickly as possible, to reorient themselves towards providing a free home food delivery service, supplying healthy plant-based food direct to some of the most vulnerable people in the community. But to do that, they needed money, and fast. 

On 17 March, they launched an emergency crowdfunder asking people to donate to help make the delivery service a reality. The response was swift and inspiring: within the space of just one week the community had donated over £40,000 through more than one thousand people. Along with financial donations came a torrent of offers of volunteer support, cooking skills, offers of food donations, as well as various services from other local organisations and companies. The current fundraising target is £50,000, which based on current plans should keep the service running for around two months.

With the financial foundations in place, the logistical challenges are now being worked through, namely, how to produce, pack and deliver meals to vulnerable people on a consistent basis for several months, while maintaining even higher than usual hygiene standards. The group is engaging with its network of users and other local organisations to identify the most at risk people in need of food deliveries. A fleet of bicycle couriers will be tasked with getting the food out to people each day using Circuit – a delivery route planner that is providing its services for free to charities during the outbreak (and at a 90% discount for restaurants). Deliveries should begin as soon as this week.

Not everyone will be able to replicate exactly what Made in Hackney is doing without having some of the same foundations (for instance, a network of willing and able hygiene-certified chefs and other food industry contacts). However, Made in Hackney is far from alone in its response. There are numerous other vegan organisations out there looking to help their communities in whatever way they can. Here is a brief list, which I’m sure is just the tip of the iceberg:

• Lifeafterhummus Community Benefit Society – a North London-based vegan cookery and food education organisation – has announced its own plans to support its local community, in partnership with a local community association. They’re gathering supplies and funds to launch a community support centre, to provide fresh and cooked food, as well as support for people with completing benefits applications and forms. 
• Brighton’s Mutual Aid Vegan Foodbank has been putting on emergency openings and trying to give guidance to its users about how to maintain social distancing and hygiene when collecting food. 
• In Worthing, a new vegan foodbank has just launched and is in the process of assembling volunteers to deliver food parcels to those in need. 
• Hackney’s Black Cat Cafe has shifted to deliveries, but also recently announced on Instagram that they plan to support vulnerable people with hot meals as part of their continuing work. 
• Kindaco, an east London vegan cheese company, has been delivering free vegan cheese to people in self-isolation. 
• From next week, Kids Kitchen, who described their situation as ‘already precarious’, are nevertheless going to be running free online plant-based family cooking classes that should be suitable even for under-5s.
• Chef Day at The Vegan Chef School in London is teaching cooking skills and answering questions on Facebook Live every day at midday. The first class has focused on an easy one pot dish.

Business support networks

Businesses will also be hard hit. With many vegan businesses still in their relative infancy, they will remain incredibly vulnerable to the sort of disruption heralded by the pandemic. The situation for small food businesses in particular is dire. Many companies who sell their products through small physical shops or market stalls are being forced to retreat to online-only sales, while restaurants have switched to deliveries or collection-only services (and even these operations must now be under threat as the UK enters stricter lockdown). The stark reality is that without the exceptional support of their customers over the next few months, many of these young companies will struggle to stay afloat. 

However, there are signs of vegan businesses coming together to support one another. In London, for instance, the BRIGHT Club has launched a support network for vegan businesses to provide guidance, advice and mutual support. They are also maintaining a spreadsheet of UK vegan businesses, with well over 150 listed so far, detailing how you can continue to support them by ordering online, or buying vouchers.

Where next is anyone’s guess

In the space of a few short weeks, COVID-19 has served to highlight just how precarious many peoples’ existences are. For the less fortunate among us, the economic impact of what now appears to be an inevitable recession may be severe, while the social impact of social distancing or lock-down on already isolated or vulnerable individuals will also be significant. But there are signs of communities – including those in the vegan community – mobilising to address some of these challenges. Quite how the next few months are going to turn out is anyone’s guess, but it is clear that we all need each other more than ever.

https://www.vegansociety.com/whats-new/blog/veganism-covid-19

New Monthly Vegan Dating Column

From vegworldmag.com

We are excited to announce that we are launching a brand new vegan dating column with vegan dating expert Karine aka Vegan Cupid!

We all know that dating as a vegan can be really challenging and the Vegan Cupid is here to help you.  She will answer all of your pressing questions on the topics of vegan dating, love, & relationships.

This is a great opportunity to get your questions answered by a seasoned vegan love coach who has worked with vegan singles for over 5 years. 

Through her matchmaking and coaching services, she’s helped her clients, who had been struggling for years to find love, feel empowered and look at dating with a fresh perspective.
Submit your questions via email to: info@findveglove.com

https://vegworldmag.com/new-monthly-vegan-dating-column/

Vegan gives tips and advice on making your own milk after shortages

From cornwalllive.com

You can make non-dairy milk at home with very few ingredients

As supermarket shelves are cleared of essential supplies one of Cornwall’s vegan advocates is sharing how you can make a basic dairy-free milk at home.
Jacqui Robins, who lives in Probus with her family, has been vegan for almost three years.

But now at a time when people are uniting during the coronavirus pandemic she says vegans and non-vegans are offering up support and working together to make sure everyone has what they need.

She says that oat milk is one of the simplest at home milks to make and most people have the basic ingredients in the kitchen cupboard, but that cashews can also be an easy alternative.
“There is a shortage of plant-based milks in some areas, as people are buying them when the cow's milk isn't available,” she said.

“This has left a few people I know in a difficult position but everyone is coming together, sharing supplies, learning how to make the milks themselves and supporting each other in any way they possibly can.

“A lot of the time there is a divide between vegans and non-vegans but at times like this we are one.”

How to make oat milk

Jacqui says she has chosen the easiest recipes for people who don't want to “faff around” with nut bags and things they may not be able to get their hands on at the moment.
Ingredients
90g rolled oats
950ml of water plus extra for soaking
1-2 dates (optional for sweetness)
1 teaspoon of vanilla extract (optional)
1 small pinch of salt (optional)

Instructions
·       Add the oats to a large bowl or jug and cover with water. Leave to soak for 15 minutes then drain them through a sieve over a sink and either discard the soaking water or catch it in a container and use it to water your plants.
·       Rinse the oats very well under running water then add them to a blender with the optional vanilla, dates and salt.
·       Cover with around 3 cups / 720 mls water then blend until you can't see the oats anymore. In a high powered blender it shouldn't take more than 20 to 30 seconds. Don't blend it for too long as the heat from the blender can make the milk thicken or turn a little slimy.
·       Check the thickness. It will likely be quite thick like cream consistency. Add enough extra water to get it to the thickness that you like and give it a quick pulse in between additions. If you are using it as a coffee creamer then it's nice left pretty thick. For other things it's better thinner.
·       Strain the milk 2 or 3 times through a sieve. You can use a nut milk bag if you have one but it isn't necessary. If you use a nut milk bag straining once will be sufficient. Once strained pour into a bottle or jar and keep refrigerated.

How to make cashew milk

150g raw cashews (soaked for 1 hour in boiling water)
720ml fresh water
1 tbsp maple syrup
1/2tsp of vanilla extract
1/4tsp salt

Instructions
·       Add the soaked cashew nuts to the blender with the 3 cups of water, maple syrup, vanilla and salt.
·       Blend very well until completely smooth. You don’t need to strain this milk as it blends completely smooth. If it is still a little gritty then just blend it for longer.
·       Place into a glass container with a lid and keep refrigerated where it will keep for around 3-5 days.
·       Use in smoothies, over cereal, in tea and coffee, and just drink it as is.

https://www.cornwalllive.com/whats-on/food-drink/vegan-gives-tips-advice-making-3975016

Eight great things I've learned about going vegan for Lent - number one, it’s easy pea-sy

From gloucestershirelive.co.uk

Loving the vegan life, apart from missing Maltesers and cheese

Every lent I like to test myself – not for any religious reason, but to try something different.
In the past, I have gone vegetarian, given up sweets and biscuits and done 10 minutes of exercise every day.

Ditching dairy as well as the meat had been on the agenda, but I always thought it would be too hard.

And this year, days before going plant-based, I’d pretty much decided to only do it for a week and then stick with being veggie until Easter.
Now that I am more than halfway through my vegan adventure, I can say loudly and proudly – I’m loving the vegan life - here's why.

It's easy as a lot of food is already vegan

Tucking into a huge portion of chips, demolishing a pack of Oreos, ripping my way through bags of McCoys – all vegan and what I love.

Add to that toast and bagels (with vegan margarine, obviously), pasta (hard to get at moment), rice, potatoes – all absolute fine and staples of my diet.

There are so many tasty alternatives

                                                Stuffed mushroom with vegan pate

I like burgers, I like lasagne, I like pasta piled high. Genuinely, there are plant-based burgers that are really tasty. I genuinely love falafel, so can whack some of those into a pasta tomato dish and it’s more than fine.

And mince alternatives – if someone had said to me a month ago that pea-based mince would be okay, I probably wouldn’t have believed them. But it is.

Tofu too, it’s very nice. It’s fine.
And dairy-free ‘milk’ alternatives. I love oat milk. I’ll probably stick with it afterwards.
I love chocolate, and while I can’t have milk chocolate (I miss Maltesers), there are cocoa-based brownies and bars which are about 70 per cent as nice as ‘normal chocolate’ and I can live with that.

I can live without cheese, just

This worried me. I love cheese. All cheese, with exception. The smellier and the stronger the better. And I’d be lying if I said some of the vegan ‘cheese’ didn’t exactly do the job.
However, after some experimenting I finally hit on a type of ‘cheese’ that was fine for burittos, pasta and lasagne.

I feel less bloated

It’s hard to say if this is linked to the diet, or other factors – eating less sweets, who knows. But I definitely have felt less bloated in the past few weeks.

Shopping is easier

Obviously some of this pre-dates coronavirus, but walking into a supermarket and seeing aisle after aisle of tempting meat, dairy and confectionery can make it hard to resist filling your trolley with stuff that isn’t always the best for you.

But when your shopping range is pretty limited, you can zero in on the fruit, veg and ‘plant based’ section and make your selections.

There's only two things I really miss

Cheese and Maltesers (not together)

Mistakes can be made

                                                               Vegan moussaka

Had an extra strong mint before realising it had gelatine in it.
Tea round confusion in the office when I had a sip of a colleague’s milky tea.
It's also really important to check labels - I was nearly caught out by soup as it often has milk powder in.

I'm definitely not going to stay vegan.

But I will stick with the dairy-free milk, have many more plant-based meals, and radically cut down on meat.
Not for ethical reasons, I have just enjoyed the discipline a vegan diet has given me.
When there are doughnuts, chocolates, and cake around, I can't have them. Simple.

I don't have much will power normally, but going vegan flicked a switch in my brain and there's no way I would have a Malteser now.
Five weeks ago, I'd have gone through a big party box like a plague of locust.

I've learned I can do it. I've learned I like it. But with a wife and two children, going vegan full time would be logistically difficult.

https://www.gloucestershirelive.co.uk/news/cheltenham-news/eight-great-things-ive-learned-3971130

The best bargain vegan cleansers

From theguardian.com

These are excellent balms that do a great job – and just happen to be vegan friendly

This was never meant to be a column about vegan cleansers. It was simply meant to be me sharing two excellent bargain cleansers I’d discovered, until I realised that they were both vegan-friendly. Which very much sums up how beauty seems to be drifting: fine ethics do not a product make, and it’s no longer enough to cater for vegans with whatever hemp oil you can get into a rustic brown bottle and charge over the odds.

Vegans are now such a huge mainstream group globally, demanding the same levels of performance and value as any other beauty fans, that many brands are simply weeding out often unnecessary animal ingredients and marketing the results more widely.

Anyway, to the cleansers. Let’s start with the downright cheap, because that’s always gratifying. Primark’s Chamomile And Aloe Vera Balm To Oil cleanser (£3.50, 50ml) is a triumph for the price of a block of Cathedral City cheddar. It applies like any other cleansing balm – massaged into dry skin – but liquefies to a light, runny texture more typical of a fluid cleansing oil. With a drop of water, it emulsifies gently, without any suds, and wipes or rinses away with no tautness. Hardly an innovative formula and it won’t change the world; but it does its job extremely well on a minimum wage.

Avon (which announced at the end of 2019 that it had modified and drastically scaled back its product line in China, to become cruelty-free) has launched Distillery, a vegan range that comes with “clean beauty” messaging that I’m choosing to ignore (honestly, the end to this nonsense can’t come soon enough) and to focus instead on what are very good skincare products. Clean Break (£15, 50ml) is a soft, silky apricot-oil balm cleanser that I frequently reach for. Thicker and more luxurious than Primark’s, it does a terrific job of melting even heavy makeup, then emulsifies with a little water to become a rich cream. It wipes off with a flannel to leave nothing but soft skin. Packaged in glass rather than single-use plastic, it’s everything I want in an evening balm cleanser. In the morning, I use a milk or cream because cleansing a makeup-free face with a balm is a bit like cracking an egg with a sledgehammer (sorry, vegans).

You can, of course, choose plain old coconut oil – plenty do. I just struggle to shift it with my flannel.

https://www.theguardian.com/fashion/2020/mar/21/the-best-bargain-vegan-cleansers

10 Foods to Eat to Lower Your Cholesterol

By Bonnie R Giller 

Cholesterol is an important fat-like substance used to create hormones (such as vitamin D), build healthy cells, and digest your food. The cholesterol your body uses can come from two different sources: your own body or the food you eat. Dietary cholesterol, meaning the cholesterol from food, is only found in animal-based products (i.e. meat, dairy milk, eggs, etc.). Dietary cholesterol is not essential to your health because your liver makes all of the cholesterol it needs on its own. So, if you are vegan there's no need to worry!

Traditionally, LDL cholesterol is referred to as "bad" cholesterol and HDL cholesterol is referred to as "good" cholesterol. A total cholesterol level of less than or equal to 200 mg/dL and LDL level of less than or equal to 100 mg/dL is considered optimal. If you consume animal-based foods, it's a good idea to have no more than 300 mg of cholesterol per day.

Sometimes cholesterol levels can become so high they become problematic for your health. Generally a total cholesterol level above 240 mg/dL is considered high. High cholesterol can lead to the development of heart disease. If you have high cholesterol or simply want to prevent it from becoming too high, include the following foods in your menus.

1. Apples: Apple pectin is a soluble fiber that helps remove the cholesterol from your body! Apples contain flavanoids which act as powerful anti-oxidants that seem to halt the "bad" cholesterol from accumulating in your bloodstream.

2. Avocado: Avocados are a great source of monounsaturated fats, a type of fat that may help to raise the "good" cholesterol, while lowering the "bad". In addition, avocados contain more beta-sitosterol (a plant-based fat) than any other fruit. The American Heart Association recommends that you get up to 15% of your daily calories from monounsaturated fats.

3. Beans: Beans and vegetables are excellent sources of soluble fiber. Eating a cup of any type of beans a day-particularly kidney, navy, pinto, black, chickpea, or butter beans-can lower your cholesterol by as much as 10% in 6 weeks. According to the FDA and the National Cancer Institute, adults should get 20 to 35 grams of fiber per day. That can easily be done by adding beans to your daily diet.

4. Cinnamon: A study published in the Journal of Traditional and Complementary Medicine found that ½ - 1 teaspoon of cinnamon a day can significantly reduce fasting insulin and blood sugar levels in people with type 2 diabetes. It also reduces LDL ("bad" cholesterol) and total cholesterol levels.

5. Garlic: Garlic has been shown to prevent blood clots, reduce blood pressure, and protect against infections. Most recently garlic has received attention for its possible ability to lower cholesterol levels.

6. Grapes: Grapes contain flavanoids that help protect the "bad" cholesterol from further damage and reduces clumping of the blood. The LDL lowering effect of grapes comes from a compound, resveratrol, that the grapes produce naturally that normally resist mold. The darker the grape, the better!

7. Oats: Oatmeal contains soluble fiber, which reduces your LDL cholesterol. Five to 10 grams of soluble fiber a day decreases LDL cholesterol. Eating 1 ½ cups of cooked oatmeal provides 4.5 grams of fibre.

8. Salmon: The major health components in salmon include omega-3 fatty-acids and proteins. These components lend positive benefits to the cardiovascular system. The American Heart Association recommends that you eat at least two servings of fish per week, particularly fatty fish (salmon, tuna, mackerel, sardines, anchovies, and herring).

9. Soy: The top health promoting components in soybeans are isoflavones and soluble fiber. 25-50 grams of soy per day is recommended to decrease cholesterol by 4 to 8%.

10. Walnuts: Walnuts can significantly reduce blood cholesterol because they are rich in polyunsaturated (omega-3) fatty acids. Walnuts also keep blood vessels healthy and elastic-like. Almonds appear to also have the same effects, resulting in improvements within four weeks. A cholesterol-lowering diet with a little less than 1/3 of a cup of walnuts per day can significantly reduce LDL cholesterol.

Aside from eating these foods, there are some other lifestyle changes you can make to manage your cholesterol levels. Adopting a regular exercise regime, not smoking, limiting animal fats, managing stress, and decreasing your alcohol consumption are some ideas. Cholesterol is not something to obsess over, but something to be mindful of.

https://ezinearticles.com/?10-Foods-to-Eat-to-Lower-Your-Cholesterol&id=10230206

Meera Sodha's vegan recipe for creamy macaroni with sweet potato and gochujang

From theguardian.com

A creamy vegan macaroni and cashew bake with a gochujang chilli kick

I buy sweet potatoes by the kilo, so I’m always in want of new and innovative ways to dispatch them into meals. Pasta is particularly receptive (I have Nigella to thank for the introduction), which is how this macaroni came into being.

It is embellished with cashews, the softest of nuts, which create a smooth cream (not dissimilar to a bechamel) and some gentle heat in the form of Korea’s store-cupboard genius ingredient, gochujang. Not the likeliest of bedfellows, admittedly, but a sweet potato well spent.

                       Meera Sodha’s creamy macaroni with sweet potato and gochujang.

   Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

Prep 15 minCook 35 minServes 4

Fine sea salt

350g macaroni
Sunflower oil – I like Mr Organic
1 medium sweet potato
100g cashews nuts, roasted and unsalted
3 garlic cloves, peeled
1 tbsp gochujang paste (or to taste)
2 tbsp white flour
2½ tbsp nutritional yeast
2 spring onions
60g breadcrumbs

Heat the oven to 200C (180C fan)/390F/gas 6, and bring a pan of water to a boil. Salt the water generously, drop in the macaroni and cook for two minutes less than the packet instructions say. Drain, drizzle with oil and toss to coat.

While the pasta is cooking, peel and chop the sweet potato into 1cm cubes, and put them in a small saucepan with the cashews and two of the garlic cloves. Add water to cover, bring to a boil, then lower the heat and simmer for 10 minutes.

Drain (keep the pan for later), then put in a blender with 500ml cold water, the gochujang, flour, nutritional yeast and a teaspoon and three-quarters of salt. Blend smooth and taste – you may want to add more gochujang.

Toss the macaroni with the sauce and transfer to a roughly 20cm x 20cm ovenproof dish. Finely chop the spring onions and mince the remaining garlic clove.

Put two tablespoons of oil in the reserved pan over a high heat and, once hot, fry the spring onions for a minute, then add the garlic and cook for two minutes more.

Add the breadcrumbs and a quarter-teaspoon of salt to the pan, then stir them around the pot until the crumbs turn pale gold.

Top the macaroni with the crumbs, then bake for 20 minutes, until golden and bubbling. Leave to rest for five minutes, to settle, then serve hot with greens of your choice.

https://www.theguardian.com/food/2020/mar/21/meera-sodhas-vegan-recipe-for-creamy-macaroni-with-sweet-potato-and-gochujang

Vegan Food Guide to Get You Through Self-Isolation

From peta.org.uk

The world might feel like a lonely place right now, but we’re here to remind you that we’re all in this together.

Vegan Milk

Unlike most pus-filled cows’ milk, milks made from plants typically have long shelf lives – plus, there are lots to choose from. Whether you’re making a nutrient-rich curry, upping your caffeine intake for extra energy, or baking away the boredom, there’s a vegan milk for everything.

Nuts, Nuts, Nuts

Almonds, pistachios, walnuts, and cashews are great sources of protein, healthy fats, and vitamins. Tiny but mighty, nuts are a staple in any pantry. Unshelled almonds can be kept in a cool, dry place for years. In the freezer, pistachios keep for about six months and cashews for up to a year. Walnuts – if refrigerated in an airtight container – can last for about a year.

Chocolate

End of the world or not, chocolate is there for us. On average, dark chocolate keeps for two years from the day it was made or about one year from the time you open it – but it depends on the chocolate, so always check the expiry date. And don’t forget dreamy, creamy vegan milk chocolate.

Grain Products

Pasta and rice can be stored for a long time in the cupboard, but there are more grain products to explore when the time comes to get creative in the kitchen, including oats, barley, buckwheat, couscous, bulgur, spelt, and quinoa – which isn’t technically a grain but works like one in many recipes and is a great source of protein.

Ready to Eat

There’s lots of delicious non-perishable vegan food to stock up on at UK supermarkets. Perhaps grab a few Fray Bentos Vegetable Balti pies, packs of Kings Veggie Jerky, Itsu’s vegan Chilli Chicken Rice Noodles, canned vegan tuna from Loma Linda, and some Violife vegan cheese.

Tofu

You can marinate it, sauté it, grill it, mash it, scramble it, bake it, and even blend it. Does it blend? Yes, it does. Tofu is made of soya beans and is extremely versatile – after all, it’s been enjoyed for thousands of years. It keeps for several months if unopened and can also be frozen.

Tofu will absorb any flavour you put on it, which makes it suitable for countless recipes. Add it to your favourite sandwich, stir-fry, or curry, or make a burger with it. You can also use silken tofu to make sauces, creams, or smoothies – the possibilities are endless!

Tempeh

Keep tempeh in the freezer and it’ll last about 10 months. It’s made of fermented soya beans and, like tofu, can absorb all sorts of flavours. You can enjoy it deep-fried, baked, sautéed, or grilled in a variety of recipes. We recommend trying it in a pasta dish, sandwich, taco, or chilli.

Beans and Pulses

Black beans, kidney beans, butter beans, lentils, peas, and chickpeas are all fantastic goods to keep in the house at all times. They’re versatile, good for you, protein-packed, and easy to store. Also, you won’t have to worry about the “use by” date, which is ideal.

To level up your meals made with beans and pulses, be sure to have spices handy. We recommend curry powder, salt, pepper, cayenne pepper, turmeric, garlic powder, and paprika.

Vegan Meats

From THIS to Oumph! to Beyond Meat, there are plenty of tasty flesh-free meats on the market – and many are sold frozen or are suitable for home freezing. Add them to burgers, pasta dishes, sandwiches, and whatever else you fancy having on a Skype dinner date during lockdown.

Vegetables

Get your five a day with some tinned or frozen veg. Tomatoes, mushrooms, sweetcorn, spinach, sprouts, kale, carrots – if you can name it, there’s probably a tinned or frozen version of it.
You can prepare your own frozen veg by buying fresh ones in season, chopping them up, and storing them in the freezer to use in sauces, soups, and more.

While you’ll need to buy vegan food essentials, we urge you to be mindful of others and not to panic- or bulk-buy. It’s a challenging time, but we can make it better by looking out for each other and choosing foods that are good for us, for the planet, and for animals.

https://www.peta.org.uk/living/vegan-quarantine/

Vegan in the days of self-quarantine | North Valley Vegan

From chicoer.com

CHICO — When I last wrote for this column, I had no way of knowing just how much things would have changed in the north valley. Grocery shopping has changed overnight, and as most of us have noticed, if we didn’t start stocking up last week, it’s become a challenge to find many essentials and non-perishables.

Some things have not changed, however. Luckily, being vegan means you probably already know how to make delicious meals out of cupboard staples — who knew that would come in handy during a quarantine?

Normally, as part of this column, I include businesses offering more vegan items for the month. This time, I will be refraining from doing that and encouraging everyone to stay home and cook inside as much as possible. With so many closures and such a clear need for self-isolation at this time to protect our communities, cooking from home and using what you have is even more necessary. It’s certainly a bit humorous seeing the way vegan staples — rice, pasta, beans, bread — are being bought out at all of the local supermarkets. Maybe it will be easier to convince our local community members of how easy and affordable it is to stick to plant-based foods.

In the meantime, here’s important ingredients to stock up on and meals to use them in, staying vegan as well as making healthy meals for everyone stuck at home right now.

Stocking up on cupboard essentials like beans and rice will help for planning large meals while practicing social distancing. (Natalie Hanson — Enterprise-Record) 

The essentials

The fact is, if you’re stuck at home, it’s probably time to get ready to eat a lot of carbs. Seriously though, these are going to be the easiest items to replenish if you can get to your local market early and avoid crowds of people (and germs).
Beans: your essential home quarantine protein sidekick

• Black: you an use these in everything, not just chili and Mexican dishes
• Kidney: great in salads and soups
• White: these pair well with pasta, cold salads and baked dishes
• Baked: a nice side with mac and cheese or vegan meat meals

Pasta: when in doubt, boil some noodles

• Organic semolina: the classic, should please everyone, low in protein
• Wheat: Higher protein, different flavor, healthier for you
• Lentil: High protein, takes longer to quick, better al dente
• Brown Rice: takes longer to cook, good texture, watch out for mushy noodles if cooked too long
• Quinoa/blends: holds together well, very high in protein, delicious

Rice: buy it now before it is all gone

• Jasmine: easy, crowd pleasing rice
• Sticky white: make some sushi tonight!
• Brown rice: the healthiest, most versatile choice that goes with everything you could think of
• Basmati: my personal favorite, this long-grain variety works great with any curry or stir fry you can think of

Frozen vegetables: keep your freezer full of them

Broccoli: yes, it’s going out of stock fast, but you can add this to most soups, roasted veggie

Cauliflower: the versatile one, this can thaw and go in any soup, curry or other blends

Stir fry blends: keep these on hand because it’s so easy to fling them in a pan with oil or steam and feed your family more veggies

Green beans: another great essential to place alongside meat substitutes or blend with other roasted veggies

Asparagus: packed with nutrients, these pair well with virtually any grain or meat substitute

Brussels sprouts: seriously, just roast these in the oven with maple syrup and lemon juice and they go well with any pilaf or pasta dish, or by themselves

Cooking for groups

The chances are, if you’re quarantined or just staying away from everyone right now, you’re probably stuck at home with your family. That means it’s in everyone’s best interest to cook meals for the whole family. Luckily, there are hundreds upon hundreds of recipes using the most basic types of meals that can be made to feed at least four people and stay creative.
Here’s some ideas to start now:

• Chilli: I know you’ve been hoarding beans and this is a high-protein, delicious way to whip up a savoury pot of goodness for the household.
• Soups: Yes, this is still the fastest way to pack nutrients into one healthy, feed-everyone meal and stay vegan.
• Salads: I’m serious, you’re going to need to use up produce fast and there’s lots of ways to make salads interesting while stealthily adding to everyone’s daily nutritional intake.
• Homemade bread: Everyone buys all the bread in a quarantine, and if you have baking items on hand, there’s so many easy, fast homemade bread recipes around so that you aren’t relying on grocery stores to stock back up.
• Rice pilaf: goes with everything. Just stir in peas, broccoli and carrots with a rice or orzo blend and it’s a complete meal.
• Stir fry: a fast way to use up vegetables that are going to go bad soon. Or, if you alter have an abundance of frozen vegetables, it’s a quick way to get the family eating more greens instead of having yet another salad.
• Curry: a healthy way of introducing more spices, flavour and vegetables to your dishes. Keep curry sauce and coconut milk on hand for these.

Staying healthy

As I have written before, there’s a lot of science backing up the idea of a plant-based diet offering major health benefits for your long term health. While I won’t say that eating large amount of fruits and vegetables can prevent or cure any disease, there is definitely data for boosting your immunity by consuming a wide variety of produce that offer diverse vitamins and other nutrients your body needs to be in top shape in case it encounters any viral or bacterial infections.

However, if it’s easiest at this time to just head for the frozen aisle and stock up on Gardein and vegan sausage, go ahead and do that. There’s no shame in filling up your freezer with microwaved meals if stress makes it hard to imagine cooking right now. What matters most is protecting your health and preparing yourself to be able to stay in your home for long periods of time in order to prevent the spread of germs as much as possible.

https://www.chicoer.com/2020/03/18/vegan-in-the-days-of-self-quarantine-north-valley-vegan/

Vegan Tips to Prevent, Reverse, and Manage Diabetes

From vegnews.com

Spoiler alert: you don’t have to fear fruit or carbs

We all know someone who is affected by diabetes—it could be your aunt with type 2, your brother with type 1, a prediabetic friend, or even yourself. It is commonly accepted that there is no cure—merely management—particularly for type 1. However, the founders of the Mastering Diabetes program (and recently released book by the same name) think differently. Both type 1 diabetics, Robby Barbaro, MPH, and Cyrus Khambatta, PhD, have done the research and the work to help others gain healthy independence from their diagnosis—no matter what form. Khambatta sat down with us to offer their best practices to prevent, reverse, and manage diabetes on a plant-based diet. 

VegNews: What is diabetes?
Cyrus Khambatta: The term “diabetes” is given to a collection of conditions that are all characterized by elevated blood glucose values. There are many types of diabetes including type 1, type 1.5, type 2, prediabetes, and gestational diabetes.

VN: Can you break down these different types?
CK: Both type 1 and 1.5 are autoimmune conditions that can destroy insulin-producing beta cells. This results in the need to inject insulin by way of a needle or pump. The difference is that type 1.5 only occurs in adults over 30, whereas type 1 can be diagnosed regardless of age.
Prediabetes acts as a warning sign for type 2 diabetes—it occurs when your muscles and liver have become resistant to insulin, resulting in a minor “traffic jam” of both glucose and insulin in your blood that slightly elevates your fasting blood glucose. Finally, gestational diabetes is a version of diabetes that affects pregnant women and usually disappears after giving birth. 

VN: Once diagnosed, is diabetes a disease someone has to manage for life?CK: Not necessarily. Prediabetes, type 2, and gestational diabetes can be reversed (or even prevented) using plant-based food as medicine.

VN: Your program advocates for carbohydrate-rich whole foods, but we’ve heard diabetics should avoid carbs. Can you explain? CK: The “controversial” aspect of whole-food nutrition is that carbohydrate-rich foods are actually some of the most nutrient-dense foods on the planet and are excellent choices for people with all forms of diabetes. Carbohydrate-rich foods are easy to metabolize when your total fat intake is kept low (especially saturated fat). When you’re consistently eating a maximum of 15 percent of your total calories as fat, your body’s ability to metabolize whole carbohydrate-rich foods will increase over time, allowing you to eat larger quantities of carbohydrate-rich foods while maintaining excellent blood glucose control.

VN: What are a few foods you’d consider essential or highly advantageous for those with diabetes?CK: There are so many! Just off the bat: fruit (bananas, mangoes, oranges), starchy vegetables (potatoes and butternut squash), legumes (beans, lentils, peas), intact whole grains (brown rice, quinoa, farro), non-starchy vegetables (broccoli, cucumbers, tomatoes), leafy greens, fresh or dried herbs and spices, and a variety of mushrooms.

VN: What are a few recipes readers should start with from your new book?CK: I’ll give you a little bit sweet and a little bit savoury: Nature’s Candy Bowl, Chickpea Scramble (I promise it’s the best scramble you’ll ever have), and the Hearty Sweet Potato and Squash Soup (it’s so good I crave it even when it’s horribly humid in my home of Costa Rica).

VN: In the age of Vegan Everything, do you think “junk food vegans” are at risk for becoming diabetic? How can we prevent the onset of type 2 or prediabetes and still enjoy a few scoops of our favourite non-dairy ice cream?CK: In today’s world with vegan foods readily available, we believe that many people will actually become unhealthier even though they are trying to eat healthier. While eating processed vegan foods is a step in the right direction, optimal health is attained by eating a whole-food, plant-based diet that focuses on eating from the produce section of the grocery store. However, we also believe in the 80/20 principle. If people simply ate 80 percent of their vegan diet from whole foods and only 20 percent of their diet from processed food, then they would likely become healthier people and also develop a sustainable eating pattern that would last for many years.

Tanya Flink is a Digital Editor at VegNews as well as a writer and runner living in Orange County, CA.

https://vegnews.com/2020/3/vegan-tips-to-prevent-reverse-and-manage-diabetes

Has London reached its third wave of veganism?

From timeout.com

London’s part plant-based now, says Josh Williams. There’s no going back...
It’s happened. It’s done. The third wave of veganism is peaking with cult pop-up Club Mexicana opening its first proper restaurant. But it’s been surging for ages: BrewDog’s all-vegan bar, Neil Rankin’s Simplicity Burger, Cookdaily and its grime MC stans... even Greggs has a vegan range. Greggs! Veganism has moved from the freako fringes to the establishment: jackfruit burgers are as normal as tropical IPAs.

This is all great news, but bloody hard-earned. The first wave was wilfully non-mainstream, led by hippies and anarchists, their beliefs anti-corporate as well as pro-animal.

Venues like Hackney’s Pogo Café (now Black Cat Café), notorious for its tofu ‘punk’ burgers, led the charge. Then came the second wave, when the street-food explosion lowered the barrier to entry. Suddenly you could put a risky concept in front of thousands every weekend. Many of the big vegan names came through this way: Temple of Seitan, Young Vegans, Biff’s Jack Shack and, indeed, Club Mexicana. They produced headline-grabbing ‘vegan junk food’ at the time hipsters were tripping over their Vejas to show off food pictures.

Word spread rapidly. And now the third wave has come and veganism is everywhere. It’s less about narrow trends, more about lots of vegan elements on lots of menus – and it’s so crashingly normal that it gets priority billing in any mundane ‘thoughts on dinner?’

Of course, there has been backlash: all the big-brand bandwagon-jumping feels way removed from the first wave; the popularity of jackfruit has driven up the prices for small restaurants starting out; and how glad can we be that processed meat-substitutes are on the rise? But it’s clearly a net benefit to animals, the environment and our health. Plus the competition has driven the old masters to keep innovating: Club Mexicana is about to debut what it believes is the world’s first vegan al pastor. Veganism is here to stay. There is no fourth wave.

https://www.timeout.com/london/news/has-london-reached-its-third-wave-of-veganism-031720

Vegan-Friendly Meal Delivery Services for When You’re Stuck at Home (USA)

From vegoutmag.com

We are facing difficult times, and many restaurants and businesses are currently closed, but you won’t go hungry with these vegan-friendly meal delivery services. They provide fresh plant-based ingredients straight to your door.

Purple Carrot 

Purple Carrot, a fully vegan and plant-based meal subscription service, brings healthy meal kits straight to your door. You have the option to skip, pause, or cancel your deliveries. Purple carrot offers a variety of tasty breakfasts, lunches, snacks, and dinners. Some of this week's meals include Eggplant Parmigiana, Red Pepper Hummus Quesadillas & Crispy Potato Skillets. Our mouths are watering already!
Use promo code VEGOUT at purplecarrot.com for $30 off your first box!

Green Chef

Green Chef is a meal kit subscription service that offers a veggie-friendly plant-powered option. With the plant-powered option, you choose from plant-based meals such as Thai Peanut Noodle Stir-Fry, Chickpea Stuffed Peppers, and Black-Eyed Pea Veggie Balls. Green Chef labels which meals are vegan and lists the ingredients as well as any allergens. They deliver to almost all of the continental United States. Not ready for commitment? Skip, pause, or cancel options are available. Flexibility and yummy vegan meals—sign us up!
Use promo code VEGOUT at greenchef.com for $80 off + free shipping!

Veestro

Veestro, a 100% plant-based meal delivery service, delivers anywhere in the continental US. The meals come fully prepared—just pop ‘em in the oven! There are 3 options you can choose from: Chef’s Choice, Weight Loss, & A la Carte. Chef’s Choice and Weight Loss are monthly subscription options. Pause or cancel as needed. Just want to give Veestro a try? A La Carte is the perfect choice as it is a one-time only order and not a subscription option. Veestro offers dishes like Country Fried Chick’n, Portobello Steak Dinner and Jackfruit Pozole. Who says vegans only eat salad?
Use promo code VEGOUT25 at veestro.com for 25% off your purchase!

Sakara

Sakara believes in taking care of the community, and now more so than ever! That’s why they are offering 20% off all meal delivery programs for the next four weeks with the code SAKARAIMMUNITY. Next week’s menu includes Spiced Apple Cider Muffins, Cooling Cashew Vermicelli and Rainbow Bibimbap. If you’re looking for an extra immunity boost, you can also receive 20% off of their immune-boosting Clean Boutique items. This promotion will run through 3/23. Sakara’s meal program currently delivers across the continental United States. Eating clean, nutritious food is one of the best ways to keep your body healthy, and Sakara is here to provide you with everything you need to eat well!
Use promo code SAKARAIMMUNITY at sakara.com for 20% off all meal delivery programs!

https://vegoutmag.com/nationwide/food-and-drink-article.php?id=301