Margarine Brand Launches Vegan Heavy Cream Made From Fava Beans

From vegnews.com

Flora Plant Double cream is targeted to the United Kingdom’s foodservice industry and promises to behave just like dairy cream

Margarine brand Flora—sold in North America under the brand Becel—has launched a vegan double cream in the United Kingdom. Flora Plant Double cream, which is targeted to the foodservice industry, is made from fava beans and vegetable oils and comes in a 1-liter re-sealable container. The product is suitable for both cooking and whipping and promises to behave just like dairy cream and provide “creamy richness, depth of taste, and indulgent mouthfeel.” 

“Flora Plant is a game-changer for the foodservice industry. Not only does it cater to those following a vegan diet, Flora Plant helps chefs overcome the challenge of managing allergens, which if not handled extremely carefully, can lead to a loss in customers, or even worse, criminal prosecution,” Alan Black, head of marketing at Upfield Professional, told FoodBev Media. “We believe following a vegan diet, or a diet that requires the removal of specific allergens, shouldn’t mean compromising on taste, and with Flora Plant, operators know they can serve delicious dairy-free dishes to all consumers with total confidence.”

https://vegnews.com/2020/4/margarine-brand-launches-vegan-heavy-cream-made-from-fava-beans

Greece’s first fully vegan hotel is opening in Mykonos

From veganfoodandliving.com

Koukoumi Boutique Hotel is the first and only vegan hotel in Greece and is set to open its doors to the public later this summer in Ano Mera Mykonos

 
We may not be able to travel at the moment, but we’re now dreaming of our next holiday to Greece as the first, and only, 100% vegan-friendly hotel in Greece is set to open its doors on Mykonos this summer.

Located in the village of Ano Mera, the four-star Koukoumi Boutique Hotel, promises to bring both “a breath of fresh air” in hospitality and a “new life philosophy” to the Island.

The serene retreat offers a place for vegans to “enjoy life without harming animals, the environment, or [them]selves” at the “peaceful sanctuary” safe in the knowledge that the menu is entirely vegan and all elements of the interior decoration are cruelty-free and eco-friendly.

The hotel itself is built in a traditional Myconian architecture style whilst the suites are decorated in neutral and calming boho-chic style using natural materials.

Guests can enjoy a peaceful night’s sleep on one of the hotel’s coco-mat vegan mattresses or relax in a hot shower or the magnesium pool which is powered by solar water heaters.

There’s even a spa described as a “haven of relaxation” offering sauna, massages and a range of relaxing and rejuvenating treatments using natural vegan beauty products that are free from synthetic ingredients and entirely natural essential oils.

Those looking to break a sweat will find a fully-equipped fitness centre with custom-made cross-functional training programs, including pilates and outdoor activities.

Vegan menu 

Koukoumi Boutique Hotel boasts a delicious and varied vegan menu prepared by chef Angeliki Charami featuring ethnic, Mediterranean and Greek-inspired vegan and raw cuisine, with many of the ingredients used sourced from its own fruit and vegetable garden.

Start your day at the breakfast buffet which will feature an array of handmade breads, cakes, cookies, sweets, marmalade, vegan omelettes.

Those with a sweet tooth will be able to tuck into the tempting sweet treats on offer, which includes delights such as chocolate soufflé, cheesecake, ‘Snickers’, waffles, homemade ice cream.

Koukoumi Boutique Hotel is set to open in Summer 2020

https://www.veganfoodandliving.com/news/greeces-first-fully-vegan-hotel-is-opening-in-mykonos/

Vegan Lifestyle leads to living a Nutritious and Sustainable Life

From vegandaily.news
By Alan Doe

A vegan diet is a plant based diet that aids reduction of weight and chronic diseases. Vegan diet is supposed to be highly nutritious. It primarily is based on eating food comprising of plants and excluding everything that is an animal product, be it meat, eggs or dairy products. Not only vegan diet but people are choosing to lean a vegan lifestyle where they make sure the clothes they wear, the soap they use are all vegan. They do not use leather or fur of any kind and look towards living a sustainable lifestyle overall.

People are increasingly diverting towards a plant based diet due to health reasons especially now when the world is engulfed in the clutches of a pandemic. Some are diverting due to health reasons and some have taken the vegan path due to animal welfare and environmental reasons. Reports say that there has been a rise in sale of plant based foods and launch of many vegan products and cafes in the market.

Vegan diet is considered to be rich in nutrients and is low in saturated fats thus improving heart health and lowering the risk of type 2 diabetes. However it is necessary for people who are on vegan diet or shifted to a vegan lifestyle to reach out for all nutrients needed by the body like iron, calcium, and vitamin B-12 in food or supplement form. These nutrients are available naturally in omnivorous diet but a vegan diet follower should check with a nutritionist to make sure they are opting for vegan products and supplements that will fulfil all the needs of the human body. Varied options are available to choose from.

Vegan diet should include all types of vegetables, fruits, nuts, seeds and pulses so that wide variety of vitamins, minerals, fats and proteins reach the body. The more the colours and variety the more the nutrition. Choose to eat healthy vegan food over the junk vegan products available in the market to avoid nutritional deficiencies.

https://vegandaily.news/vegan-lifestyle-leads-to-living-a-nutritious-and-sustainable-life/

Starbucks Debuts New Grab-and-Go Vegan Drinks in UK

From vegnews.com

British retailer Morrisons now offers three vegan Starbucks beverages: Almond Ice Coffee, Coconut Cocoa Cappuccino, and Oat Vanilla Macchiato

International chain Starbucks recently expanded its vegan ready-to-drink retail line sold in the United Kingdom. Made with different plant-based milks, two new drinks—Coconut Cocoa Cappuccino and Oat Vanilla Macchiato—have joined existing beverage Almond Iced Coffee at retailer Morrisons, each clearly labelled “vegan” and available for £1.60 ($1.99) each, according to The Grocer. 

In addition to the new retail launch, this month, Starbucks partnered with vegan brands Beyond Meat, Oatly, and Omnipork to bring their products to the menu of its more than 4,200 locations in China to meet consumer demand for plant-based options. Earlier this year, Starbucks CEO Kevin Johnson pledged to shift the company’s focus toward plant-based beverages in order to lower its carbon footprint—21 percent of which is driven by dairy products at its more than 31,000 outlets worldwide.

https://vegnews.com/2020/4/starbucks-debuts-new-grab-and-go-vegan-drinks-in-uk

 

Meera Sodha's vegan recipe for chickpea pasta in a spring vegetable stew

From theguardian.com

Gujarati dhokli meets Italian vignole to create a warming taste of spring

Fusion, when it comes to food, can be a bit of a dirty word, but progress often means building on old ideas to create new possibilities and, sometimes, joining the dots between food cultures. In today’s recipe, I’ve taken our ancient Gujarati chickpea pasta, or dhokli, made using gram and wheat flour (then usually simmered in dal), and added it to my favourite Italian springtime stew, vignole. I hope neither the Italians or Gujaratis will mind too much.

Chickpea pasta in a spring vegetable stew

While fresh peas and broad beans will soon be available, frozen vegetables make a very wonderful stew. Gram or chickpea flour can be found on the world foods aisle in most major supermarkets or online.

Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Louie Waller. Food assistant: Katy Gilhooly. Photo assistant: Sam Reeves.

Prep 20Cook 25Serves 4
100g plain flour, plus extra for dusting
100g chickpea flour
1½ tbsp olive oil
¼ tsp fine sea salt

For the spring vegetable broth
3 tbsp olive oil, plus extra to finish
1 large onion, peeled and sliced
1 large leek (250g), cleaned, trimmed and cut into 1cm-wide pieces
2 garlic cloves, peeled and thinly sliced
½ tsp salt
250g frozen peas, defrosted (or about 500g fresh in their pods)
250g frozen broad beans, defrosted (or about 500g fresh in their pods)
750ml vegetable stock, suitable for vegans
300g jarred artichokes, drained, to get 200g, and each piece cut into quarters

First make the pasta dough. Put the flour, chickpea flour, oil and salt in a large bowl with 80ml warm water, and use clean hands or a spoon to bring everything together. Divide in half and roll on a floured surface into two large circles the thickness of a lasagne sheet. Cut the pasta into small diamond shapes, about 3cm x 3cm, then spread them out on a tray and toss in flour so they don’t stick.

Warm the oil in a large, deep pan over a medium-low heat, add the onion, and fry for seven minutes. Add the leek, garlic and half a teaspoon of salt, fry for six to eight minutes, until soft but not coloured, then stir in peas, broad beans and hot stock. Bring to a boil, then simmer for five minutes (a little less if using fresh peas and broad beans), until the peas and broad beans are just cooked through, then stir in the artichokes and leave to rest while you cook the pasta.

Bring a large pan of water to a boil and cook the pasta until it floats to the surface – about a minute or two, then drain and stir straight into the vegetable pot. Rip in the mint, drizzle with a little extra oil and serve at once.

https://www.theguardian.com/food/2020/apr/25/meera-sodhas-vegan-recipe-for-chickpea-pasta-in-a-spring-vegetable-stew
1 big handful mint leaves (10g)

Five things to think about before going vegan

From standardmedia.co.ke

Are you considering giving up on meat? Well, it is obviously greener on the vegetables side and there are countless delicacies where veggies are the star.

While going vegan widens your exploration margins, there are a few things you need to think about if you are considering veganism:

Protein power

You have to ensure that you have enough protein in your diet to meet your body’s demands and requirements. Good news is, you can readily find all the vitamins and minerals you need from your vegetarian diet.
To ensure that you get the full complements of proteins, you can consider eating varied sources. You can eat beans, seeds, pulses, nuts and even grains.

Calcium intake

Now that dairy will no longer be an option, you need to figure out how to add calcium to your diet. There are consequential health impacts of low calcium in diets including high risk of osteoporosis - which is higher in vegans.  
You can easily incorporate calcium in your diet by thinking about what you are eating. A good place to start would be to get fortified dairy alternative milks instead of the unprocessed nut milks that are not calcium fortified.

Other common sources of calcium are the green leafy vegetables, such as kales, nuts and dried fruit.

                    There are countless delicacies where veggies are the star (Shutterstock)

Other nutrients

There are nutritional concerns that are associated with having a vegan diet.
Being low in iodine is a common side effect of a vegan diet and it can cause thyroid problems. To curb this, you can consider using iodide salt to cook. Another way would be to throw in sea vegetables to your diet from time to time.

Iron levels

If you have a history of anaemia, you may have to consult your doctor before you start your vegan diet since consuming iron in a complete plant based diet can be a challenge.

To ensure you have some iron in your diet, you can consider regularly having some fortified cereals, beans, lentils, leafy green vegetables, sesame seeds and dried fruits.
You can add in some vitamin C sources, such as fruit juice, as the vitamin C helps in the absorption of more iron.

Knowing how to cook only a couple of plant based dishes can be quite restrictive.
In as much as you could be getting satisfied by taking your limited options, they will not be covering your nutritional needs.
A good tip would be to consider looking up some vegan recipes online or getting a vegan cookbook.

https://www.standardmedia.co.ke/evewoman/article/2001369114/five-things-to-think-about-before-going-vegan

The truth about veganism and cycling

From cyclingweekly.com

Can a diet free from meat and all other animal products help to improve your performance? It's not as simple as a recent Netflix documentary suggested.

In the opening sequence of The Game Changers documentary, presenter James Wilks – a former mixed martial arts champion – explains that his interest in veganism started when he got injured and began genning up 
on recovery.

He claims to have spent 1,000 hours researching recovery-boosting nutrition. One thousand hours? Assuming he studied 9am to 5pm without lunch breaks, that’s a full six months of solid reading. Anyway, amid these mountains of paperwork, he stumbled upon an article purporting to prove that Roman gladiators (“the original professional fighters”) ate a mostly plant-based diet.

Wilks’s mind is blown. Over the rest of the film, he advances the case, in no uncertain terms, that eating only plant-based foods is better for recovery, health and – crucially – sporting performance. It was no surprise, then, The Game Changers garnered enormous attention, even among ordinarily hard-headed cyclists.

Full disclosure to kick off: I eat a mostly plant-based diet; I’m not a strict vegan, but I avoid meat and dairy products most of the time (largely for ethical reasons). If my position were prone to bias, it would be skewed in favour of The Game Changers – its message that veganism boosts sporting performance is good news for me. My job here, though, is to be unswervingly objective in answering this question: will going vegan make you a fitter, faster cyclist?

Quite early in the film, we meet Dotsie Bausch, the seven-time US national champion and Olympic silver medallist. This is the segment for the cyclists. Bausch tells us that she was in her mid-30s and “ready to retire” when she switched to a vegan diet, from which point she unexpectedly “just kept getting better” – pointing out that she went from struggling to leg-sled 300lb to pushing 585lb in sets of 60 reps.

She relives the pinnacle of her career: silver in the team pursuit at the London Games, where she stood on the podium aged 39.5 years – “I’m still the oldest person in my event to even go to the Olympic Games.”

The film implies the American’s late-career improvements were the result of her switch to a vegan diet. However, it doesn’t take much research to discover Bausch took up cycling relatively late, aged 26, as part of her recovery from an eating disorder. In light of which, the fact she was still improving at 35 was perhaps not so much proof of ‘plant power’ as the natural development of a huge talent that for many years had lain dormant and/or been hampered by improper fuelling. Of course, this is to take nothing away from her remarkable achievements.

I contacted Bausch by email and asked what made her so confident her improvements were the result of diet over and above other factors.
“Truly, this was the one thing that I changed,” she replied. “My coach and my training stayed consistent – it was the diet change that gave me this advantage. And, let’s be honest, I wasn’t getting any younger… when my body should have been resisting and slowing me down, I was actually getting fitter, stronger and more resilient.”

Bausch is a passionate advocate of veganism, and as a “plant-powered athlete” has become a professional influencer on the topic (dotsiebauschusa.com). Her anecdotal evidence is compelling – but is it supported by hard science?

Read the full article in this week’s Cycling Weekly magazine that includes nutritious recipes from a top cycling chef that can be made with store cupboard items, an honest look at supplements and which ones you need and how the pros used to eat. You can take out a subscription to Cycling Weekly or it’s available in supermarkets and newsagents.

https://www.cyclingweekly.com/fitness/nutrition/the-truth-about-veganism-and-cycling-454761

This vegan banana bread is the ultimate lockdown treat - and it's super simple

From hellomagazine.com

Want to use up the browning bananas in your fruit bowl? This delicious yet simple banana bread recipe will do the trick, and it's even suitable for those following a vegan diet. While it has long been a favourite household treat - perfect for breakfast, a healthy snack or even paired with ice cream for dessert - it has become a particularly popular choice during the coronavirus lockdown, with the likes of popular YouTube star Zoe Sugg even filming a cooking tutorial. 

                                                                      Photo: istock

If you're not an avid baker, then fear not because this FAB Flour Easy Peasy banana bread recipe is super simple to make using common ingredients in your kitchen cupboards - the proof is in the name! Plus, it doesn't require any eggs, which are in high demand at the moment. And if you're feeling adventurous, the recipe even states, "You can add vegan chocolate spreads, Biscoff spread, nuts or different kinds of chocolate chips to get the flavour you like." We'd like them all, please!

How to make vegan banana bread

(Makes one 1kg loaf)

INGREDIENTS

• 4 ripe bananas
• 75g vegetable oil
• 1 tsp vanilla extract
• 225g self-raising flour
• 2 tsp baking powder
• 100g light brown soft sugar 

INSTRUCTIONS

• Preheat the oven to 160°C.
• Mash three of the bananas into a measuring jug with the vegetable oil and vanilla. 
• In a mixing bowl, combine the dry ingredients.
• Add the wet mix to the dry mix and combine. Pour into the lined loaf tin and top with the fourth banana, halved lengthways.
• Bake for 40-45 minutes until golden on top and springy to touch in the centre.

Recipes from the FAB Flour Easy Peasy Baking campaign, launched by nabim. You can find more Easy Peasy Baking recipes and information on the campaign over on the FAB Flour website: fabflour.co.uk. Instagram: @fab_flour

https://www.hellomagazine.com/cuisine/2020042288496/vegan-banana-bread-recipe/

Cooking for creativity, peace of mind

From chicoer.com

CHICO — Sheltering at place at home and eating vegan can feel difficult to maintain if you’re running out of ideas for meals to make at home.
If you’re feeling limited after weeks of quarantine, I entirely understand — but it doesn’t have to be this way! To keep yourself entertained and mitigate stir-craziness if you’re at home all day, every day, here are some cooking ideas to get motivation back:

• Try a new vegan cookbook. My two new favourite gifts are the titles “Eaternity” by Jason Wrobel and “The Complete Vegan Cookbook” by Tony and Yvonne Bishop-Weston. Both make it feel possible to eat delicious and healthy creative foods and give ideas for experimenting without ever getting bored with staple vegan meals. “Eaternity” divides its recipes by eating for all kinds of health goals like energy, immunity, detoxification, muscle and more, so you can choose nutrition goals for the day and select meals from there. “The Complete Vegan Cookbook” is a great starter if you are new to being vegan and need help with sorting your pantry for eating plant-based, or need new ideas for creative meals.
• Favourite recipes inside so far: “Eaternity”’s Cauliflower Lentil Tacos and The Burgerrito, and “The Complete Vegan Cookbook”’s jackfruit and avocado wrap, mushroom pasta with cashews and oat cream and the apple and berry chia pudding.
• See what you can make out of only local farmers market produce for several days. You need to use it up fast as it is and you can support farmers safely at our local market Wednesdays and Saturdays.
• At least challenge yourself to making one new meal every day. It’s easy to get stuck in a loop eating ramen or leftover takeout every night and while there’s nothing wrong with that, it’s good for all of us to mix up our routine and try something new even if that just means more baking!

For some ideas, I’ve included two delicious recipes that lend themselves to creative customization at every attempt.

For breakfast

This high-protein smoothie is a delicious way to fill up on greens with some delicious high-fibre fruits too. Add cold, dry ingredients first and start grinding while slowly adding more liquid to get the thickest, creamiest smoothie possible.

                Serve this fruit and green smoothie alongside a warm bowl of steel cut oats and                                               berries if you want a hearty breakfast. (Natalie Hanson - Enterprise Record) 

Add these ingredients to the blender, in this order:

• 1 whole banana
• 1 apple of your choice — fuji or gala work best
• 1/4 cup fresh or frozen pineapple
• 1 scoop vanilla plant protein powder
• 1 1/2 tablespoon cinnamon
• (optional) 1 tablespoon nut butter
• (optional) 2 tablespoons chia seeds
• 1 cup cauliflower, washed and separated
• 1 cup spinach or kale, washed

Add 1/4 cup water and start grinding. You’ll need to shake the blender and mix with a large spoon several times. Start adding a splash of 3/4 cup of plant milk (I like Ripple pea milk for the protein and vitamin B12, or oat milk for the creaminess and flavour) as you go to get the ingredients blending.

Once all liquid is added, you should see the smoothie thickening and fully blending. If some pieces are struggling to blend in, add a splash of water.

Pour into a glass and serve. Or, if thick enough, pour into a bowl and sprinkle berries, chia seeds and more cinnamon on top. Grab a spoon and dig in.

For lunch, dinner

This recipe comes from the first time I successfully deep-fried cauliflower and with this batter, there was no way I could know they weren’t fried chicken nuggets. There’s something about Moroccan flavouring that pairs surprisingly well with taco fixings like the bean/onion/salsa base I used, or you can make wraps with cilantro lime rice, avocado and parsley for something simpler.

Moroccan Cauliflower Taco Wraps

First, prepare the batter:

• Two tablespoons egg replacement, like Just Egg
• ¼ cup water
• 1 cup flour
• 2 cloves pressed garlic
• 1 tablespoon cumin
• 1/2 tablespoon tumeric
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• (optional) 1 teaspoon paprika

       These tacos are made with deep fried battered cauliflower using a Moroccan-style                          seasoning, for tacos that taste exactly like breaded chicken. (Natalie Hanson — Enterprise-Record)

Whisk all ingredients in large bowl for one minute. Set aside.

Cauliflower preparation: Wash half a head of cauliflower in cold water. Chop into small, bite-sized buns. Boil for about three minutes until tender.
Add to batter and mix well so all pieces of cauliflower are well covered.
Bring a pot of 4 cups of oil to boil.
Start slowly adding pieces of cauliflower to the oil. Boil in oil for five minutes, then use tongs to remove and place in a dish covered with a paper towel.
Let sit for about three minutes before placing in wrap or tortilla.

Bean and onion base: Heat a tablespoon of olive or vegetable oil on medium in a small sauce pan.
Add half a can of drained and washed black beans and half a diced white onion.
Garnish with half a fresh-squeezed lime and a pinch of salt.
Add two tablespoons of mild red salsa (I used Safeway Select Southwestern Salsa) and sautee for four minutes or until beans and onions are softened and soaking up the salsa.

Prepare wraps: Heat tortillas or wraps on stove or microwave for 25 seconds.
Add bean, salsa and onion mixture. Add three pieces of cauliflower to each taco or five-six if using a wrap.

Chop fresh red or green cabbage and add on top of the cauliflower. Top with vegan cheese (I used Daiya mozzarella), hot sauce or verde salsa and avocado to taste. Serve with slice of lime and cilantro.

New vegan takeout menus

If you need a break from cooking this week, there are new options out there.
Although many small businesses have reduced their menus for curbside takeout and delivery, there have been some new offerings at local restaurants that are vegan. Make sure to check rotating menus at some restaurants to keep up on what is currently being served.

• Pizza Riot: New “Whittier Blvd Tacos” made with vegan chorizo, red and sweet potatoes, kimchi, avocado lime drizzle and all the fixings, look incredible.
• Bacio Catering: Vegan Chana Masala (gluten-free, an Indian chickpea curry with coconut and cashew), $13, feeds two
• Wine Time: A number of items including the vegan calzone, roasted garlic and pine nut hummus ($11), mac and cheese ($20 for two), chili ($18 for two) or vegan curried veggies ($20).

https://www.chicoer.com/2020/04/21/cooking-for-creativity-peace-of-mind-north-valley-vegan/

Coronavirus Can't Stop The Growth Of Veganism

From plantbasednews.org

  The lockdown may be rumbling on, but that hasn't stopped the vegan food launches from coming

On the third or fourth day of lockdown, one of our Vegan Food UK group admins asked rest of us 'has anyone else noticed that all the usual photos of vegan products purchased at the supermarket have been replaced with people baking cookies and making whole food meals?'

It was an accurate observation, thousands of us are now starting to use our vegan cookbooks as we wait indoors.

Making Quarantine Banana Bread is actually a thing now, that and shaving your head...sometimes on the same day. I mean, what else is there to do?

Baking in quarantine

Admittedly I don’t bake as much as I would like to, but hearing that flour was in short supply at the supermarkets, taking the possibility of baking away, made me crave it even more. So I joined in with the masses and baked banana bread.

Pret hasn't helped the baking madness by revealing the recipe for its decadent Dark Chocolate Almond Butter Cookies. For me, this was like Willy Wonka publishing his recipe for the Everlasting Gobstoppers. I still look forward to walking into a Pret and having one of its delicious oat lattes after lockdown though.

Lockdown launches

The lockdown may be rumbling on, but that hasn't stopped the vegan food launches from coming. Let me run through a few that have caught my attention.

Hellman’s next step, after launching its incredible vegan mayo - which is bloody brilliant by the way - has been to launch the mayo in a squeezy bottle (available now at Waitrose for £2.99).
After hearing this news, I sent Hellman’s a message asking if instead it could possibly make the glass jars any bigger, because they are way too small at the moment for a vegan mayo addict like myself. Seriously though, vegan mayo is so good I don’t remember ever eating non-vegan mayo straight out of the jar.

Vegan cheese

Lockdown hasn’t stopped the progression of vegan cheese either. If you want to split a crowd, just ask them what the best vegan cheese is? Ok, let’s be honest, Violife is a cracking vegan cheese, but it’s not very adventurous or exciting. It melts well and it’s non-offensive.
And when Applewood brought out its vegan block, I almost forgot about good old Violife.

That was until it launched Violife Epic Mature cheese. Damn that’s a good cheese. It has that sour tang that I have been longing for for so many years, and Violife has just launched it in a grated bag at Sainsbury's for £2.60.

              The vegan cheese gods answered our mature cheddar prayers (Photo: Liam Day)

Soup...which does what it says on the tin...

It wasn’t long after I heard news of Violife's grated cheese that Baxters announced its first ever range of vegan soups.
On hearing this news, I muttered the same question, probably many people did: "I thought they already did vegan soups?"

Yes, but these new soups have the word 'vegan' on the tins, and one of them contains jackfruit. As we all know, if you want to make something vegan, you charge more money and chuck jackfruit in it. Fair play to Baxters though, it really is excellent to see a well-known brand launching something purposely for the vegan demographic.

                    When you wanna make a vegan product...you add jackfruit (Photo: Baxters)

Going vegan

What’s better than a non-vegan brand launching vegan products? A non-vegan brand going fully vegan of course! Clive’s Pies has seen the light, ditched the dairy and eggs, and gone fully plant-based.
I get all giddy when I hear this sort of news and just want to fill my fridge and home full of vegan pies. Clive does wondrous gluten-free pies too so we are looking forward to seeing what he brings out in the future with his new contract at Morrisons.

Real slice guys

My heart has been filled with joy during lockdown on seeing all the vegan companies out there extending compassion not just to animals, but to humans also. Vegan pizza restaurant, Purezza, has continued to deliver pizza to the masses but has also been handing out free pizzas to the NHS, key workers and the homeless. Nice work Purezza, you guys seriously rock!

Talking of pizza delivery, I was fortunate enough recently to be one of the first people to try out the new One Planet Pizza Direct delivery service, which is available nationwide in the UK.
I can’t tell you the joy we experienced on getting four frozen cheese pizzas delivered to our door. It made me think how veganism has come such a long way in the past few years.

Comfort food

Comfort food has been the trend during lockdown and, with Gregg's closed, there has been a deep pastry void that needed to be filled. We were so pleased to see Aldi launch its own vegan steak bake, which will definitely tick the box until Gregg’s reopens again.

My second favourite launch recently was the Booja Booja Mint Chocolate Truffle Ice-Cream (exclusive to independent health shops). But it still begs the question, why on earth do we still not have vegan Mint Choc Chip ice-cream at the supermarkets? You know, that luminous green stuff we remember from our childhood.

Talking of free-from products, we all witnessed some real black magic recently in the vegan food world, when Nomo launched its nut-free Hazelnot Crunch Choc Bar. I’m yet to try it, but feedback from our members say that it actually tastes like hazelnuts - pure witchcraft!

Before I go, I just want to mention a vegan biscuit that I am sure has crack in it, or something equally addictive: Biscoff Creams (just launched at Tesco for £1.39). I assume Lotus Biscoff is aware that we are stuck indoors, with the only highlights of the day being Joe Wickes’ PE lesson and baking Quarantine Banana Bread?

So ... the brand has taken it upon itself to launch their latest biscuit - it’s sweet, crumbly, it dunks well in tea and will help you pass a day of self-isolation for sure - just keep an eye on those blood sugar levels.

https://www.plantbasednews.org/opinion/veganism-continues-despite-coronavirus

It’s a good time to become a vegan

From inquirer.com

I switched to a plant-based diet in October. It was the only way to manage my high cholesterol without medication, and my commitment to my heart health supercharged my motivation. The holiday meals came and went without incident.

Going vegan was easy peasy until the coronavirus crisis emerged.

Suddenly, I faced an unknown number of weeks or months of social distancing with a strong urge to drown my feelings in ice cream, butter, and cheese.

I steeled myself for a challenge that threatened to break my resolve. But as time passed, I was surprised to learn it isn’t harder to stick to my vegan diet during the lockdown. It’s easier.

As people freaked out over egg shortages, my 10-pound stash of Morganics oatmeal made me feel great about months of breakfasts. I didn’t need to take increasingly perilous trips to the market for more milk — soy milk in cartons is almost indefinitely shelf-stable, and I had enough to last me two months.

As the meat eaters in my life fretted over exactly how many days ground beef or chicken thighs can keep in the refrigerator, I counted up my roughly six-week supply of tofu and tempeh and concluded, “I’m good!” Now, on the heels of meat production plants closing due to COVID-19 outbreaks, industry experts predict a meat shortage may be upon the nation, adding more stress about keeping it on hand.

In light of all this, I am not in the bad food mood I had anticipated at all, but experienced vegans knew all along this would be the case.

“I didn’t even have to go shopping when all of this started because I had so much stuff in my pantry that wasn’t going bad anytime soon. It was a relief, like this one silver lining,” says Tami Lynn Andrew, of South Philadelphia. She’s been vegan for seven years and helps coordinate the vegan pledge program, a free 30-day online guide with recipes and support for omnivores who want to try a plant-based diet. So if you’ve ever toyed with the idea of trying out a vegan diet or a flexitarian approach to food, now might actually be a good opportunity to try. I talked to a few local vegan experts, including a cooking instructor and registered dietitian, and here are some reasons why now is the best time to go vegan.

                                                               Joe Yonan's Cool Beans

Save money

Financial worries are keeping many of us awake at night, with a record number of people filing for unemployment. “You get more value for your buck when you shop plant-based,” says Char Nolan, a plant-based chef and cooking instructor based in Drexel Hill. “Just look at the price of beans compared to the price of meat!” As long as you stick to whole foods — not pricey packaged vegan convenience food — you’ll definitely see your grocery bills go down. In fact, one pound of chicken breast runs $5.99 and yields four servings ($1.50 a serving). A pound of dried chickpeas, on the other hand, costs $2.18 and yields 10 servings (22 cents per serving).

No peer pressure

One of the biggest advantages you have right now is you can explore a plant-based diet without having to tackle social situations at the same time. “It can be awkward to go out with friends, attend events, or have dinner at your mom’s and then have to walk everyone through what you’re not eating and why,” says Andrew. “None of those things are an issue right now.”

Time to learn

If current events have you homebound, you are likely spending more time in the kitchen. “This is the perfect opportunity to try new recipes. There can be a little bit of a learning curve with vegan cooking, so this could be the ideal time to jump in,” says Andrew.

Look for approachable recipes, says Simone Wilson, a registered dietitian in the Fishtown neighbourhood who specializes in plant-based nutrition. “ChefChloe.com and ForksOverKnives.com are great resources with tons of recipes,” she says.

Fewer shopping trips

With a well-stocked vegan pantry and freezer, you can easily plan two to four weeks of well-balanced vegan meals without going back to the store. “I bought a lot of frozen vegetables,” says Nolan, who recommends the Hanover brand. She likes a mixed bag of kale and garbanzo beans, as well as cauliflower rice.

Wilson says when you do get groceries, choose the fresh vegetables that last longer, including cabbage, cauliflower, and sweet potatoes. All of these can stay good for a month if kept dry in the coldest part of your refrigerator. (Don’t forget to store veggies, once chopped, in a sealed container or storage bag.) Mix and match your fresh and frozen veggies with beans, whole grains, pasta, and tofu or tempeh for weeks of dinners without repeating yourself.

More interesting meals

Food and cooking can be a much-needed form of entertainment and activity right now. And you might love the new challenge of a different way of cooking. You might see some of your favourite ingredients in a new way as they move from the sidelines to the centre of the plate, according to Andrew. A fresh approach can bust cooking ruts and bring new life to your kitchen.

Feel better

Another perk of a plant-based diet is you might start feeling better — fast. “Right away, clients tell me they feel more energetic. You don’t have to wait months to see a difference,” says Wilson. According to Andrew, vegan pledge participants report better skin and improved digestive health. “A plant-based diet doesn’t magically protect you from coronavirus, but a well-balanced vegan diet does support better immune functioning,” says Wilson.

https://www.inquirer.com/news/vegan-recipes-coronavirus-kitchen-cooking-plant-based-20200420.html

Recipe: Vegan Crispy Crabless Cakes

From vegnews.com

This vegetable-forward take on the classic fishy dish is absolutely delicious when paired with tangy, fiery horseradish aioli

These artichoke-based crabless cakes can make any weeknight in feel like a five-star dinner. Pair this recipe from the Hot For Food Comfort Classics cookbook with pesto pasta and a glass of wine for the ultimate fancy plant-based dinner.

What you need:

For the horseradish-dill aioli:
⅔ cup vegan mayonnaise
1 tablespoon vegan horseradish
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill
¼ teaspoon black pepper

For the crabless cakes:
2 cups drained marinated artichoke hearts, finely chopped, plus 2 tablespoons liquid
¼ cup finely chopped shallot
½ cup finely chopped celery
1 teaspoon lemon juice
½ cup chickpea flour
2 teaspoons coconut sugar
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1 to 2 cups vegetable oil, for frying
horseradish-dill aioli

For the breading:
¼ cup chickpea flour
1¼ cups multigrain bread crumbs
½ cup unsweetened vegan milk

                                                            Photo credit: Lauren Toyota

What you do:

1. For the horseradish-dill aioli, in a medium bowl, add all ingredients and mix until well combined.
2. For the crabless cakes, in a large bowl, add artichoke hearts, shallot, celery, juice, flour, sugar, Old Bay, salt, and pepper. Combine well with a fork. 
3. In a large cast-iron skillet, heat ½-inch oil to 350 degrees. 
4. For the breading, in a wide, shallow dish, place chickpea flour. In another shallow dish add bread crumbs. In a small bowl, add milk.  
5. Take ¼ cup of crabless cake mixture and form into a thick patty. Gently place cake in chickpea flour and coat all sides evenly. Quickly submerge in milk and make sure all flour looks wet. Remove from milk, place in bread crumbs, and coat all sides of cake well, lightly shaking off any excess. Set coated cakes on a plate or baking sheet. 
6. Once all assembled, immediately deep-fry in batches. Delicately place 3 cakes in hot oil. Fry for 4 minutes until golden brown, flipping halfway through. Gently remove cakes with a slotted frying spoon and place on paper towels to absorb any excess oil. Serve immediately with aioli. 

https://vegnews.com/2020/4/vegan-crispy-crabless-cakes

Marks & Spencer just launched vegan chorizos and no-beef burgers

From totallyveganbuzz.com

Marks & Spencer has announced 2 new vegan products just in time for the summer barbecue season.
 After adding an array of vegan delicacies to its ever expanding Plant Kitchen range in January,  UK supermarket Marks and Spencer is back with 2 more offerings: Plant Kitchen Chorizo Puppies and The No Beef Burger.
Announcing the products on Instagram, the company wrote: “Say HELLO to this summer’s VEGAN must-haves! NEW Plant Kitchen Chorizo Puppies and The No Beef Burger. Both vegan-friendly and 100% DELICIOUS.”

                                                          Image: Marks & Spencer

Describing the items, the brand said: “The Chorizo puppies are made with mushroom, red pepper, soya, smoked paprika, roasted garlic, caramelised onion, roasted chilli and are SO tasty!
“Our NEW The No Beef Burger is a finely crafted recipe of soya, onion, red pepper and beetroot making them full of flavour.”

M&S added that both the Puppies and the Burgers can be cooked on a BBQ, in the oven, as well as suitable for home-freezing.

Plant Kitchen

The company’s Plant Kitchen range has grown extremely popular since its launch in 2018 and M&S is consistently developing innovative dishes in an attempt to offer more choices to customers looking for plant-based meals.

According to April Preston, Director of Product Development at M&S: “Veganism is a trend that we are absolutely loving at M&S.
“As our customers continue to experiment and adopt more flexitarian diets, we too are having fun creating new products to fit within this.
“Following the successful launch of our amazing Plant Kitchen range last year, we’ve turned the heat up and have challenged ourselves to create some of the best vegan-friendly products on the high street, focusing particularly on turning well-loved products into plant-based versions and celebrating vegetables in all their forms!”

 The Chorizo Puppies is priced at £3.50 for 640g, and The No Beef Burger sells at £3.50 for 340g. The M&S supermarkets are currently operating, and offering daily deliveries.

https://www.totallyveganbuzz.com/news/marks-spencer-vegan-chorizos-no-beef-burgers/

Recipe: These fully loaded sweet potatoes are total vegan comfort food

From thestar.com

In The Kit's What’s Cooking series, Canadians in the food world share their favourite at-home recipes: the easy, delicious — even occasionally healthy! — meals that they go back to again and again. On today’s menu: Hannah Sunderani’s recipe for Black Bean Stuffed Sweet Potatoes.

Meet the chef

Hannah Sunderani is the plant-based-food blogger behind Two Spoons, where she shares easy and delicious vegan recipes that are intended for all eaters, from the vegan sceptic to the vegan veteran. She shared her recipe for today’s Black Bean Stuffed Sweet Potatoes because they are “fully loaded, vegan and gluten free, easy to make, healthy and comforting. We’re talking about vegan and gluten free comfort food at its finest.”

Black Bean Stuffed Sweet Potatoes Recipe

Serves 4

Ingredients

4 sweet potatoes

1 tbsp (15 mL) avocado oil or neutral oil of choice

1/4 cup red onion, diced

1 clove garlic, diced

1 cup (150 g) cherry tomatoes, chopped

1 can black beans (400 mL)

1/2 cup corn (75 g)

1/3 cup cilantro, chopped, tightly packed (12 g)

1/2 lime, juiced

2 tsp olive oil (10 mL)

1/4 tsp sea salt

pinch pepper

pinch red pepper flakes

Easy Guacamole (for topping)

1 avocado

2 tsp lime juice (10 mL)

pinch sea salt

Vegan Sour Cream (to drizzle)

1/3 cup coconut yogurt (80 mL)

1/2 tsp lime juice (2.5 mL)

pinch sea salt

Instructions

1. Preheat oven to 400F. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with avocado oil to lightly coat. Bake for 40 minutes, or until cooked through.

2. In a bowl combine chopped red onion and garlic, cherry tomatoes, black beans, corn and chopped cilantro. Add lime juice, olive oil, sea salt, pepper and red pepper flakes. Mix to combine.

3. Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.

4. Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.

5. Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.

Hannah’s Kitchen Essentials

What are your three essential pantry ingredients?

“Cashews, hemp hearts and chickpeas. If you’re trying to go more plant-based, the cashew will be your confidant. Use cashews as the base to make ultra-creamy and cheesy dishes like alfredo, mac and cheese and cream cheese spreads. You can also use it to make sweet desserts like cheesecakes and chocolate mousse. Hemp hearts: I add this mighty little seed on salads, porridge bowls and avocado toast for a little protein boost. Two tablespoons of hemp hearts has 6 grams of protein, and it adds a beautiful nutty taste to whatever you’re eating. Lastly, chickpeas — can I even call myself a vegan without chickpeas in my pantry? Simply add them to salads or stir-fry for extra protein or use them to make hummus and falafels.”

What’s your best at-home cooking advice?

“Enjoy the process. I get that scrubbing potatoes or cutting a butternut squash can feel daunting, but over time you’ll learn to love those moments. It’s a great time to be present and calm with the mind. Or, take this time to listen to an audiobook or podcast. I relish these moments now.”

Who is a Canadian in the food world that you admire?

“Erin Ireland. She is a vegan activist and founder of To Die For Bakery in Vancouver. She tackles animal rights and activism full-on, and I admire her for her honesty and courage.”

What kitchen tool can you not live without?

“Absolutely, without a doubt: my high-performance blender. It’s a beloved member of our family and my sous-chef. Why can’t I live without it? I use it to make everything from smoothies to nut milks, soups, nut butters, ice creams and more. My blender is a Vitamix, but there are lots of great brands that work just the same.”

If you had to choose one condiment to stick to for the rest of your life, what would it be?

“Is avocado a condiment?”

https://www.thestar.com/life/food_wine/recipes/2020/04/17/these-fully-loaded-sweet-potatoes-are-total-vegan-comfort-food.html

The White Rabbit launches frozen vegan pizza variants in Holland & Barrett stores across the UK

From totallyveganbuzz.com

Plant based brand -The White Rabbit Pizza Co has entered the frozen meals category by launching two of its vegan pizzas in the frozen formats.

Makers of the first chilled vegan pizza to hit supermarket shelves back in 2017, The White Rabbit has now launched its gluten-free, plant-based variants- The Smokin Vegan and The Vegan Gardener in frozen formats.

The new frozen vegan pizza range will be sold exclusively at Holland & Barrett stores across the UK.

                                                         Image: White Rabbit Pizza Co

The White Rabbit
Nick Croft-Simon and Matteo Ferrari, the duo behind the brand started the company back in 2015 with the aim to produce authentic Italian-style thin and crispy pizzas.

Soon, their pizzas grew in popularity and with increased demands for free-from and vegan versions of the brands existing pizzas, the company decided to create an exclusive range of gluten-free and dairy-free pizza options that are “outrageously tasty in their own right.”

Speaking about the new frozen range, Co-founder of White Rabbit, Croft-Simon, said: “This is an incredibly exciting time for The White Rabbit and our venture into frozen with Holland & Barrett feels like a natural step in our journey, bringing a premium artisan alternative offer to the category, whilst increasing brand penetration.
“It also totally makes sense to offer our consumers options that help to reduce food waste with longer shelf life that doesn’t compromise on quality and taste”.

Vegan pizzas
The company has been rapidly expanding its vegan range. In another announcement, the brand launched its “Rainbow Vegan” pizza.

“Our latest pizza is now available in Ocado! A plant-based kaleidoscope of colours and taste sensations. Roast peppers, courgette and aubergine marinated in a harissa paste, on a bed of baby chard and vegan MozzaRisella,” wrote the group on Instagram.

The rainbow vegan pizza is stocked at Ocado.
White Rabbit’s other vegan alternatives are available in a variety of retailers including Waitrose, Sainsbury’s, Ocado and Whole Foods Market across the UK.

https://www.totallyveganbuzz.com/news/the-white-rabbit-frozen-vegan-pizza-holland-barrett/

Aldi launch vegan ‘steak bake’ for £1.19 and it is in stores now

From mirror.co.uk

Giving the leading bakery a run for its money, Aldi have now created and launched their very own vegan steak bake which is out now in your nearest - and it will cost you less than £1.20 for two.

Adding to their vegan range, Aldi has now created their very own version of a vegan ‘steak bake’ - much like the one favoured from the UK’s leading bakery chain, Greggs.

From their Plant Menu range, the No Steak Bake is just £1.19 for a pack of two. While the Greggs original will set you back £1.55 for one.
The plant-based savoury bake even resembles the appearance and taste of a classic steak bake.
You’ll find the new vegan delight in the freezer section of Aldi stores now.

So whilst restaurants and your favourite takeaway chains are closed due to Coronavirus pandemic, why not try these instead?

Already a firm favourite within the vegan community and we think it’s sure to delight vegetarians, even those of us who want a few meat-free days too.

The meatless filling has been created using soya protein and is stuffed in a golden, crisp and flaky vegan pastry using a blend of vegetable oils.

Aldi says the taste is 'so good', you won’t even miss the real thing - but what do you think?

To find your nearest Aldi, why not use the store finder and pick a box up on your next hour of exercise.

Also for conscious beauty fanatics, Aldi recently launched two new eco-beauty products, the Lacura Eco Starter pack and the Lacura Eco Thoughtful brush set.
Both of which are available to buy online now and at just £5.99 each.
It's never been easier (or cheaper) for shoppers looking to make their hair and make-up routines more sustainable this spring.

The Lacura Starter pack contains three shower bars - one for your body, a shampoo and conditioner for your hair.
The Lacura brush set features four different brushes with deluxe vegan bristles and handles that have been crafted using innovative, biodegradable material.

Don't forget you can always stock-up on frozen Greggs from your local Iceland to get you though too.

https://www.mirror.co.uk/money/shopping-deals/aldi-launch-vegan-steak-bake-21866282

Vegan Bread 101: 9 Bread Projects to Keep it Together During Self-Isolation

From vegnews.com

From croissants to challah, you’ll be able to open up a vegan boulangerie by the time this self-isolation is over

Normally, we wouldn’t promote something just because “everyone is doing it.” However, when it comes to baking bread, there’s a good reason for it. The craft of home bread baking is soothing (some may say even meditative), time-intensive, and usually yields delicious (or at least edible) results.

A finished bread hot out of the oven is a thing of beauty and pride. Even if you don’t get the texture right, your home will still smell amazing. We’ve compiled our favourite fool-proof vegan bread recipes to launch you into this new project. C’mon, everyone is doing it.


1. Vegan Challah by the Challah Hub
More people should eat challah. A loaf done right is soft on the inside with a detectable but not overly crackly crust, slightly sweet, and melts in your mouth. If you can read and follow basic directions, you can make this recipe—it’s virtually fool-proof. From start to finish, you’re looking at four to five hours (the vast majority of that is proofing and baking time). If you’re baking for one and don’t polish off the loaf in two days (we’ve done it), wrap tightly in plastic wrap and foil and freeze, or let it go stale and make challah bread pudding!

2. Vegan Croissants (and other flaky pastries) by Oh, Ladycakes
Many people are intimidated by croissants, but this thought is somewhat misguided. We’ve tried this recipe, and while they do require a lot of time, croissants not necessarily tricky to make. Like the challah recipe above, if you can follow directions, you can make bakery-worthy croissants. However, unlike the croissants you’ll find at the store, these have an extremely short shelf life. If you don’t plan to eat them minutes after pulling from the oven, don’t bother. Freeze the dough and cut off just the right amount you’re prepared to consume that day. There’s nothing sadder in the moment than a limp, day-old croissant while self-isolating at home. 

3. Cinnamon Buns by Rachael CarrChef Rachael Carr’s recipes do not fail. They’re thoughtful, detailed, and result in the most delectable vegan dishes we’ve ever made for ourselves. These fluffy, sweet, and sinfully sticky cinnamon buns will make you swoon with carb-induced joy. Be warned: these take about three-and-a-half hours to make (again, most is proofing time), so plan ahead. 

4. Vegan Buttery Soft Pretzels by It Doesn’t Taste Like Chicken
These vegan butter-slathered salty twists are just begging to be dunked in spicy mustard or homemade beer cheese dip. Beyond the theme-park-standard results, we love making pretzels for the meditative zone we slip into while methodically knotting the dough. Put on some calming music and lose yourself in the dough flow. 

5. Easy Overnight Pizza Dough by The Curious Chickpea
You could order delivery, but then what would you do with the free time on your hands? With this simple dough recipe, you’ll be well on your way to becoming a vegan pizzaiolo. Just a note: while we had fun trying to shape the dough by spinning it in the air as they do in the movies, we found rolling it out on a floured surface was the more sensible approach. 

6. Bagels by King Arthur Flour
You don’t need New York tap water to make New York-style bagels; the secret is in the non-diastatic malt powder. This isn’t dairy-based malt; it’s completely vegan and gives this breakfast staple its classic New York flavour. If you don’t have an electric dough hook, prepare for an arm workout. You’ll have to knead this dough for at least 20 minutes. Feel the burn! 

7. No-Knead Bread by Jim Lahey
Sure, you don’t have to knead it, but it’ll take you a day and a half to produce this basic boule. And yet, it’s one of the most celebrated and popular recipes published by The New York Times. The ingredients are simple and the recipe is straightforward. Thousands swear by it. Complete this recipe, and you’ll have earned your first artisan bread baker badge.

8. Fluffy Gua Bao by No Eggs or Ham
You’re right if you’re looking at the photo and think, “Bao isn’t black!” These recipe developers added an optional pinch of activated charcoal to their dough, but they assure the reader these bao will still turn out soft and pillowy without this mysterious ingredient. Unlike some of the other bread projects, bao is very hands-on—perfect for when you’re feeling a bit stir-crazy. 

9. Focaccia by Avant-Garde Vegan
We often forget about this pocked, cloudlike Italian bread, but one bite and we swear to forever give it the adoration it deserves. You can make this in a day or leave it to rise overnight, and it requires a good amount of kneading so you can work away that tension. Enjoy your doughy creation straight out of the oven, dipped into olive oil, or transformed into a pizza crust that transcends deep dish. 

Photo credit: Alison’s Bakery and The Health Mason

https://vegnews.com/2020/4/vegan-bread-101-9-bread-projects-to-keep-it-together-during-self-isolation

5 Vegan Lifestyle Books to Read at Home

From vegoutmag.com

Most of us have at least slightly more free time on our hands now than we used to. If you’re getting embarrassed at the frequency that Netflix is asking you “are you still watching?” every night, it’s the perfect opportunity to pick up a new book! Whether you’re looking for a refresher on your vegan education, want to know how consuming animals really affects the planet, or are wondering what vegan staples you should have in your pantry, you’ll find it in these books.

Eating Animals 

By: Jonathan Safron Foer

This classic book on veganism has been a staple on many a vegan bookshelf since its release just over a decade ago. Back in 2017, it amassed another wave of support after it was made into a documentary narrated by Natalie Portman.
Eating Animals has won over a variety of audiences, largely due to its memoir-like qualities. Foer takes his readers on a journey throughout his life as he’s faced with choices and truths that lead him to question everything he thought he knew about eating animals.
This book is for you if you:

• Are curious about being vegan, but don’t want someone preaching at you
• Want to know what really happens behind the doors of factory farms
• Are looking to be re-inspired in your vegan activism

How to Go Vegan 

By: Veganuary

Veganuary is a non-profit that has gained popularity over the past few years for their “Veganuary” campaigns that encourage people to sign up and commit to eating vegan for the month of January. This year, more than 400,000 people took the pledge! How to Go Vegan is a simple guide for new vegans, curious carnivores, and inspired vegetarians. The book is broken down into different categories (i.e. “Why Try Vegan,” “Vegan At Home,” “Living The Vegan Lifestyle”) to make it easier for readers to find information pertaining to their situation.
This book is for you if you:

• Need some quick and easy tips on what to cook at home
• Are looking for guidance on how to tell your friends and family that you don’t want to eat animals anymore
• Are curious about health and environment related issues pertaining to animal agriculture

The Minimalist Vegan

By: Masa & Michael Ofei

Masa and Michael have been putting out great vegan and minimalist-focused content on several online platforms since they founded The Minimalist Vegan back in 2015. Their recipes focus on simple ingredients that can be found in most kitchens with limited food waste. The book focuses on the intersectionality between minimalism and veganism by highlighting how compassion and self-care can extend to everything from what you choose to put on your plate to what you choose to keep in your house.
This book is for you if you:

• Have already tried to Marie Kondo your entire house
• Have enough coffee mugs to last you through this entire quarantine… no matter how long it lasts (but which ones do you get rid of?!)
• Found that iPhone 2 charger that you were looking for 10 years ago in the back of the junk drawer

Bonus: The book is a quick read and is broken up into easily separated sections, so pick it up whenever you feel inspired to go through those coffee mugs!

Sistah Vegan

By: A. Breeze Harper

Sistah Vegan is an anthology that has collected pieces of writing from Black-identified female vegans detailing their experiences and beliefs that brought them to veganism. Rather than preach veganism as the be-all-end-all, this anthology aims to give a platform to the opinions and experiences of a particular group. Not everyone comes to veganism the same way, nor does veganism mean the same thing to everyone. Instead of being told why you should go vegan, give these stories a read and learn what has inspired real vegans to make the change.
This book is for you if you:

• Want an accurate depiction of real vegans that aren’t displayed by mainstream media
• Want to educate yourself on the intersectionality of veganism
• Are ready to learn how policy, healthcare guidelines, educational reform, government subsidies (the list goes on…) and the media directly affects the accessibility of veganism worldwide.

Why We Love Dogs, Eat Pigs, and Wear Cows

By: Melanie Joy

You may recognize Melanie Joy from her Ted talk on the term she coined, “carnism,” that went viral 5 years ago. Carnism, by her definition, is a prevailing ideology in today’s society that conditions people to eat certain animals while simultaneously caring for others. The basis of Why We Love Dogs, Eat Pigs, and Wear Cows is flushing out this term and really breaking down what it means.
Eating animals is something that is considered so “normal” to most people, but Joy argues that it actually goes against our core values as humans. To look at a pig next to a golden retriever and determine that one of them is for eating and one of them is for companionship requires us to numb our feelings and change our innate thought patterns.
This book is for you if you:

• Have been trying to explain this concept to your family for years
• Want to feel more confident talking about vegan ideologies
• Are now sitting there thinking: “... ok but why do we only eat like 5 animals?”

There are countless vegan lifestyle books out there, but this list is a great place to start! Hopefully, you’ll emerge from this quarantine with more inspiration, and maybe you’ll finally have the courage to have that conversation with your grandpa next time he asks, “Are you still doing that vay-gun thing?”

Feature photo credit: @jadebythebook on Instagram

https://vegoutmag.com/losangeles/lifestyle-article.php?id=30