15dfvdfv

November 2017| issue 32| £4.99

LASAGNE

LOVE

Bonfire

FRIGHT

No thanks.

I’m vegan Fat Gay Vegan

BRYAN

ADAMS

On going vegan and his passion for the environment

p.30 Vegan Lasagne

THE BIG DEBATE Chip shop chips

£4.99

Welcome Welcome to our penultimate issue of 2017. November is a wonderful month and for someone who loves layers, it truly is the season to be jolly (too early to mention Christmas?). Multi-coloured leaves fall from the trees to rest on muddy, waterlogged fields and the winter wardrobe starts to emerge in all of its glory. As such, we have put together a vista of vegan-friendly clothes, shoes and accessorises perfect for the cruelty-free fashionista or as early Christmas presents (last reference, I promise).

November this year is going to be particularly special for me as I’m getting married.

I am relinquishing my last name, which I am sad to see go despite years of fishrelated jokes, but you will have to wait for the December issue to see what it will change to! Preparing for the wedding has not been too stressful, as the ceremony is going to be very small, but whilst searching for rings I came across an issue I had not considered before. In this issue we explore the ethics of diamond mining including the damage to our increasingly fragile environments, the impact on animals whose habitats are destroyed by diamond mines and the dictatorship which profits from the activity.

We have also heard some great news which we think you will be excited about.

Three important places have been given Special Protection Area status which means that over 200,000 birds will be protected from human disturbance. Birds including the beloved Atlantic Puffin and Arctic Tern will now have safe feeding spaces which will be safeguarded for the future. This announcement is fantastic news for sea bird species, some of which have been in decline for several decades.

Finally, this month on Bonfire Night some people will celebrate Guy Fawkes’ thwarted plan to blow up the Houses of Parliament. The loud bangs and whizzes paired with blinding flashes of light can cause anxiety and stress to companion animals and, therefore, we explore how we can help them to remain anxiety free.

Look out for the next issue which will contain a free Vegan Life 2018 Calendar!

Olivia Haddock Editor

TEAM Published by Prime Impact Events & Media Park House, The Business Centre, Earls Colne Business Park, Earls Colne, Colchester, Essex CO6 2NS T: 01787 224040 | F: 01787 223535 info@veganlifemag.com|veganlifemag.com Managing Editor Emily Saunders emily@primeimpact.co.uk Editor Olivia Haddock 44 (0)1787 224040 olivia@primeimpact.co.uk Assignment Editor Blake Roberts 44 (0)1787 224040 blake@primeimpact.co.uk Publishing Director Keith Coomber keith@primeimpact.co.uk Managing Director Julie Saunders julie@primeimpact.co.uk Designed by Scott Tyc scott@primeimpact.co.uk Advertising Sales Claire Rogers 44 (0)1787 224040 claire@primeimpact.co.uk Subscriptions and Back Issues Hannah Allen 44 (0)1787 224040 hannah.allen@primeimpact.co.uk Promotions and Blogger Community Jane Lambert 44 (0)1787 224040 jane@primeimpact.co.uk Marketing and Press Hannah Irons 44 (0)1787 224040 hannah@primeimpact.co.uk

/veganlifemagazine @VeganLife_Mag

Promotions and Blogger Community Manager Hannah Richardson 44 (0)1787 224040 hannah.richardson@primeimpact.co.uk

@VeganLife_Mag

Merchandise Chloe McGarry 44 (0)1787 224040 chloe.mcgarry@primeimpact.co.uk

"This earth was made for all beings not just human beings" Hendrickboards.com

Recipes and images supplied by: Michael Kitson www.discoverdelicious.org

The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed in editorial material or otherwise do not necessarily represent the views of the publisher. The publisher cannot accept liability for any loss arising from the appearance or non–publication of any advertisement. Information about products and services featured within the editorial content does not imply endorsement by Vegan Life magazine.

Every effort is made to ensure that all advertising is derived from reputable sources. Vegan Life magazine cannot, however, accept responsibility for transactions between readers and advertisers.

The paper in this magazine originates from timber that is sourced from responsibly managed forests, according to strict environmental, social and economic standards. The manufacturing mill has both FSC and PEFC certification, and also ISO9001 and ISO14001 accreditation.

Photography & Videography Toby Essex 44(0)1787 224040 Toby@primeimpact.co.uk Food Creative Katy Simmons 44(0)1787 224040 Katy@primeimpact.co.uk Licensing Bruce Sawford 44 (0)1280 860185 Bruce@BruceSawfordLicensing.com Accounts Yolande Arnold 44 (0)1787 224040 accounts@primeimpact.co.uk

3

84

24

70

30

46

20

78

100

4

68

contents ON THE COVER

RECIPES

82 Eating out Veggie Galaxy - Boston

29 Avo-char-do Nourish yourself with this colourful dish

98 Chocoholic Oliver Coningham shines the spotlight on Chocolate Drinks

30 Lasagne love This childhood favourite is just as tasty as you remember

104 The accidental vegan A selection of products that are vegan by chance

34 Pamela Elizabeth signature dish The curried chickpea stew

106 Cast off in Croatia Vegan Life visits Split, Hvar and Krka National Park, Croatia

18 Rainbow waffles We've found gold

42 Butter nutter Feed your butternut squash obsession with these autumnul recipes 66 Asian twist Vamp up your salad game with these oriental flavours 68 Amiamo L'italia Love Italy with these traditional dishes 74 Lemon heaven Picture perfect pudding 78 Right up your street Invite your neighbours over for these sharing dishes

20 35 years of compassion Vegan Life talks to Bryan Adams about going vegan, his environmental work and his passion for photography

VEGAN INSPIRATION

24 Wats'on tonight?

These recipes from Lucy Watson's new book, Feed Me Vegan, are pure decadence

32 Meet the chef Pamela Elizabeth

44 The great british debate off Should vegans eat chips from a fish and chip shop?

46 No thanks. I'm vegan - FGV Fat Gay Vegan on the power of no 94 Bonfire Fright Revealing the impact of fireworks on companions and wildlife

SPECIAL FEATURES

36 Can't see the wood for the trees Emma McArthur sets out her argument for avoiding products containing palm oil 38 Politically correct Martin Whybrow meets Vanessa Hudson, leader of the UK’s only political party dedicated to improving the welfare of animals 48 Vegan is the new black Vegan fashion never looked so good 70 All that glitters isn't good The real cost of diamond mining 84 Friends fur-ever Can our furry friends survive on vegan diets?

28 Animal in focus - Ant We put this common insect under the microscope

58 The street dogs of Sarajevo Animal advocate Maria Slough reports for Vegan Life from Bosnia and Herzegovina 60 One good tern deserves another Vegan Life explores the possible implications of three new Special Protection Areas around the UK 100 The joyous garden Vegan Life talks to Mavis Harris about the message behind her humorous vegetablebased art

RESOURCES 6 Vegan diary Unmissable events

8 Vegan news All the latest stories 14 Vegan planet Vegan news from around the world 16 Subscribe Subscribe to Vegan Life magazine 110 Vegan pages

COMPETITIONS

19 Leiths Win 1 place on The Essential Vegan at Leiths School of Food and Wine (10th April 2018) worth £155!

43 Weleda Win 1 of 10 bottles Weleda Eau Naturelle Parfumée worth £19.95!

17 SUBSCRIPTION OFFER Subscribe today for just £39.00 and receive a FREE premium quality TIANA Fair Trade Organics Raw Ginger Virgin Coconut Oil 350ml, worth £9.99

114 Goodbye Mr. Chips The memoirs of vegan comedian Jake Yapp

LIFESTYLE, HEALTH AND NUTRITION 64 Parent's tale - At the vanguard Charlotte Meyer Zu Natrup reports for Vegan Life

75 Vegan spotlight Our round-up of the best new vegan products 76 Winter is coming Rishi Nursimloo reports on the importance of Vitamin D as winter approaches

*available for UK delivery only*

5

r

mbe Nove mber

Nove

1

November 2017

23 25 4 26 18 19 29 NOVEMBER 1-30 WORLD VEGAN MONTH

November 1st is World Vegan Day and November is World Vegan Month – hooray to us. You will find loads of events happening around the world including festivals, fairs, meet-ups and bake sales. Why not show your non-vegan buddies how great cruelty-free living can be by cooking up a storm or advising them about the best compassionate products? However you celebrate, remember to give yourself a pat on the back; by being vegan you are making a difference every day.

NOVEMBER 4-5 SOUTHAMPTON VEGAN FESTIVAL

The first ever vegan festival in Southampton promises to be a fun filled weekend, with a range of exhibitions, stalls, talks and activities. The schedule will include four talks on Saturday and four on Sunday. There will also be yoga to finish both of the festival days. Tickets will be £4 per day for adults, £3 concession and under 16s go free.

NOVEMBER 18 LEICESTER VEGAN FAIR

The Leicester Vegan Fair will be held at Fulhurst Community College and starts at 10AM and will run until 4 PM. Their fair will include talks, stalls, food demonstrations, kids’ activities and music. The event is being organised by the Leicester Vegan Community which is a voluntary, non profit community groups for vegans who are passionate about promoting compassionate living.

NOVEMBER 19 EDINBURGH VEGAN FESTIVAL

Edinburgh has an excellent vegan scene and its vegan festival promises to deliver. Held at the Roxburghe Hotel on Charlotte Square, this festival will provide visitors a chance to meet likeminded people and try some new vegan delights. This festival is a perfect introduction for any vegan-curious friends you may have.

6

diary

NOVEMBER 23 THANKSGIVING

Thanksgiving is celebrated in many countries but is probably best associated with America. Traditionally, turkey is eaten at Thanksgiving so why not invite all of your friends over to make them a meat-free meal to celebrate the anniversary of the first harvest in 1621.

NOVEMBER 25TH INTERNATIONAL DAY: ELIMINATION OF VIOLENCE AGAINST WOMEN

This day is all about education and highlighting the number of women around the world who are still subject to violence. Vegans believe that cruelty towards any sentient being is wrong, including humans, so make sure that you speak out on this day. Look for events near you.

NOVEMBER 26 LEEDS WINTERFEST VEGAN CHRISTMAS MARKET

Leeds Town Hall will see the return of this giant festival.

The indoor and outdoor winter market has over 150 stalls including 15 caterers — you will be hard pressed to choose what to eat! There will be free samples, discounts, children’s activites, talks on animal rights, cookery demonstrations and nutritional advice. Entry £3 on the door, under 16s go free. VIP tickets including goody bag and no queue entry available by emailing info@ yorkshireveganfestival.com. Entry 11AM-5PM.

NOVEMBER 29 LONDON VEGANS MONTHLY MEETING

The November monthly meeting of London Vegans will have Jordi Casamitjana, the head of policy and research at the League Against Cruel Sports, as a guest speaker. He will be talking about hunting with dogs and other issues that the League Against Cruel Sports are currently campaigning against. Free hot drinks and all welcome. 7-9.30PM. Admission £2 (or £1 if unwaged/not working) which pays for the cost of room hire. Find out more at meetup.com/ London-vegans-meetup

vegan news Bite–sized updates on all things vegan from the worlds of entertainment, politics, sports, animal advocacy and more. Got news to share with us? Get in touch! vegannews@primeimpact.co.uk

NEW VEGAN PASTY HITS THE SHELVES

Warrens Bakery, the world’s oldest Cornish pasty maker, has launched a range of vegan pasties in response to an increase in demand. The award-winning craft bakery were ‘blown away’ by the positive response to their first vegan pasties, launched in February. Master Baker Jason Jobling said: “Our bakers have been hard at work adapting and redesigning our 150-year-old recipe to create a truly authentic vegan experience. “Of course, technically this isn’t a Cornish Pasty, as it doesn’t contain beef as per the Cornish Pasty Association definition, but as far as a Vegan Cornish Pasty goes, this is the closest you’ll get. We’ve reworked our traditional glaze and pastry and come up with a wholemeal pastry and vegan friendly glaze – topped with distinctive “V” pastry markers so there’s no mistaking your vegan lunch. We’re still making our Vegan Green Thai & Fiery Mexican Pasties that we proudly launched in the spring and have also introduced the Vegan Apple & Raspberry Tray Bake to complete your lunchtime treat.” The vegan pasties will be available at selected Warrens Bakery stores across the UK and online.

NO MORE DODOS

‘No More Dodos is a registered charity that uses art, sport and lifestyle to raise awareness of the threats to endangered plant, animals and their habitats’ according to their website nomoredodos.org. No More Dodos wants us to learn from the lessons of the Dodo to change our society for the better. Their website has news, information, inspiration and tips on how to change your our everyday choices to reduce our impact on the environment and particularly on habitats of endangered species. The team behind No More Dodos includes Geoff Francis, Jackie Francis and Dr Peter Finlay, a scientist and computer forensic expert.

Geoff Francis is a Saatchi-shortlisted artist, award-winning photographer, filmmaker and in the 80s he founded and ran Animaline for Linda McCartney, Carla Lane and Rita Tushingham.

8

VEGAN CONVERSE LAUNCHED BY PRO SKATER Pro Skater Kenny Anderson has launched a new line of animal-free skating shoes. The Cons X Chocolate Kenny collection includes three unisex classic shoes makes from recycled canvas and animal-free glue. The glue used in traditional converse can sometimes contain animalby-products and therefore, cannot be considered vegan-friendly.

“I am vegan for very strong reasons,” Anderson told VegNews.

“I want animals to live and die naturally. We can give more to this earth than we take.”

Anderson hopes that launching these vegan shoes will start a debate on the use of animal products in sports products. He certainly has influence, with over 65 thousand followers on Instagram alone. Vegan food was also served at the launch parties in LA and Paris.

LOVE IT OR HATE IT?

A breakthrough clinical trial shows that whether you love or hate Marmite is down to your DNA. According to scientists at DNAFit, there are 15 genetic markers which are linked to your marmite taste preference. The Marmite Gene Project recruited over 250 healthy adults, male and female, from across the UK. The participants had to hold marmite on their tongues for ten seconds whilst filling out a questionnaire. Swabs were then taken from their mouth to obtain the DNA samples.

Thomas Roos, Principal Investigator of The Marmite Gene project, said: “Our research indicates that Marmite taste preference can in large parts be attributed to our genetic blueprint, which shows that each of us is born with a tendency to be either a ‘lover’ or a ‘hater’.

Our data reveals that there are multiple genes that contribute towards this, and it is a really exciting discovery.” If you want to find out more about the science behind The Marmite Gene project, the scientific White Paper is available on the DNAFit website. Gene Test Kits are also available to buy from social.marmite.co.uk so you can see if you were born a Marmite lover or hater.

9

SUMA WHOLEFOODS CELEBRATES 40 YEARS

Suma Wholefoods celebrated its 40th year in business in September. In 1997, Suma was bought by seven employees from Reg Taylor and it has been a workers’ co-operative ever since. Suma is now the UK’s biggest worker cooperative. Suma produces over seven thousand different vegetarian products thoroughout the UK and worldwide, although in the vegan community, they are perhaps best known for their incredible vegan beans and sausage in a tin. Sheree Hatton, Brand Co-ordinator for Suma, said: “To be celebrating our 40th birthday is a great achievement, and it’s down to the hard work of all Suma’s members and workers, both past and present, as well as the support of our customers and suppliers. We hope that others can look at our cooperative business model and see that this can be as successful as other conventional companies”.

ON A MISSION

Five women are making it their mission to save 500 birds across Europe in a Fiat 500 by visiting bird poaching hot spots in Northern Italy to both stop and record illegal poaching with help from the Committee Against Bird Slaughter. Celebrities including Lolo Williams and Mark Carwardine are supporting their mission. Olivia Masi, one of the Mission 500, said: “We are a nation of bird lovers, we feed them in our gardens, we create nature reserves for them. But how many people understand the perils these birds face once they leave our shores for migration? Depending on which route they take, they may face being shot, caught in vast nets, or worse still caught in barbaric traps that cause high levels of suffering for extensive periods of time. Many of the birds targeted are protected species, and the methods used for trapping them are illegal in European countries. These activities are unsustainable and cruel. I wanted to do something different that would really attract people's attention to this problem.” You can see how they got on through Twitter @mission5hundred or by visiting olivianmasi.wordpress.com

10

NEW ONLINE VEGAN SUPERMARKET

A new online supermarket called NotFrom.com is taking the vegan products you love and putting them all in one place. All of the products on NotFrom are vegan and cruelty-free and NotFrom also label their products as planet-friendly. The website is the brainchild of a husband and wife team who aim to change consumer demand by offering an easy way to find sustainable products so that you can change the world with every purchase. Potentially saving thousands of hours reading labels in supermarkets, googling ingredients and memorising vegan additives, NotFrom provides a shop where any product which you put in your basket will be vegan, taking the hassle out of shopping. Additionally, NotFrom will introduce you to new products on the vegan scene and the founders profoundly believe in supporting small, ethical brands.

NotFrom have gone even further by allowing customers to filter additional dietary or ethical preferences including filtering calories, gluten free products or palm oil free.

FIRST MICROWAVABLE BAG OF CRISPS

Essex-based company, Fairfields Farm is about to launch a game-changing snack. The family run business has created the first microwavable bag of crisps, which come with a dip to complement the snack. The sharing bags will come in two flavours and the Sea Salted flavour, with tomato salsa dip is suitable for vegans. The crisps can be put straight in the microwave, without removing the patented packaging and are ready to eat after just 30 seconds of heating. Robert Strarthern, Founder of Fairfields farm, says: "The hand-cooked snack market is now quite mature, with innovation centering around flavours rather than concepts.

That’s why Heat & Eat is so exciting. We’ve come up with something that’s not only unique, but that also creates a whole new snacking occasion. Heat & Eat is a talking point for friends, a tasty treat for couples and a delicious quick and hot snack for all the family.” Heat and Eat launched in Tesco in September for £2.49.

11

THE INVISIBLE VEGAN

The Invisible Vegan is a new documentary directed by Jasmine Perry which was screened for the first time at Vegfest in October. The film explores the work of AfricanAmerican vegan role models and the work they are doing to educate their community to improve their diet and, consequentially, their health. Over the past thirty years obesity, heart disease and diabetes have steadily grown within the African-American community and The Invisible Vegan follows in the footsteps of What The Health in highlighting the potential benefits of a plant based diet. Dr Milton Mills, Cedric The Entertainer and John Salley all play their parts in the 90 minute documentary which also touches on the history of African-American diets and how centuries of inequality have led to increased dependence on meat, processed food, junk food and fast food.

HEALTH IS WEALTH

Viral hit Macka B became an overnight sensation after releasing Cucumba, which has had over 50 million views and sae the singer freestyling about the versatility of cucumbers.

Macka B, whose birth name is Christopher McFarlane, also films vlogs called Medical Mondays and Wha Me Eat Wednesdays. He was born in Wolverhampton to Jamaican parents and he has always been a keen musician.

Macka B’s reggae beat and sound is distinctive and he has played at several festivals this year including One Love Reggae and Ska festival.

His new album is called Health Is Wealth and was released at the end of September this year.

The main track on the album is called Wha Me Eat and has been described as an answer to the question “What do vegans eat?” Health is Wealth features tracks produced around the world and other standout tracks include My Conversation and Here I Come. Macka B is becoming an important advocate for veganism as well as reggae music. Follow him on Instagram @officialmackab

12

UNIVERSITY OFFERS VEGAN TRAINING FOR STUDENT CHEFS

The Humane Society’s Forward Food chef Jenny Chandler shows chefs how to make delicious plant based meals to meet the growing demand for meat-less and dairyfree meals. Chefs at the University of London are taking part in the Forward Food programme led by the Humane Society International UK. The Forward Food programme encourages institutions to provide more plant based options and in its first six months the programme has provided training at the University of Cambridge, University of Swansea, BaxterStorey and Compass Group.

Providing training at universities is particularly important as 20 per cent of British 16-24 year olds identify as vegan or vegetarian. Chefs who are currently training at university will be practicing in a society which is becoming increasingly vegan and it is important that the chefs of the future are able to cook great plant based dishes. Jenny Chandler said “Everyone is seeing increased interest in meat-free eating and I love showing people that plant-based food can be really delicious and vibrant and not tasteless or worthy as is often assumed.”

THE ART TIFFIN

The Art Tiffin is a vegan, eco-friendly art box, which the founder, Dr Pragya Agarwal, believes to be the first of its kind.

Many art materials contain animal products. For example, many watercolour papers use gelatin, paint can contain ox gall and ink can use shellac or charred animal bones. The Art Tiffin has done the research for you to source natural art materials to support you to create cruelty-free, vegan art. We could all do with winding down by being creative a little more often. Art has been shown to help with post-natal depression and to speed up recovery from illnesses. The act of mindfulness associated with art will also help de-stress your life. The founder, Dr Pragya Agarwal, is an artist, writer and designer who is passionate about creativity for improved mental health and the environment. Pragya said: “I struggled to find chemical-free and ethical art materials that would be safe around my twins, born last year with numerous allergies. This was my motivation to set up The Art Tiffin as I become more conscious of our impact on the planet and the world that we are creating and leaving behind for our children.”

SUCCESS FOR BRITISH VEGAN IN WORLD CHAMPIONSHIPS

Lisa Gawthorne, author of Gone in 60 Minutes and owner of Bravura Foods has finished in the top three Brits in World Championship Duathlon race. After a setback in 2015 which saw Lisa go through a knee operation and consequentially take a break from running, she took up cycling and found her new passion. This year Gawthorne has represented Team GB in the Duathlon event (run-bike-run) in the European and World Championships. The World Championships were held in Pentiction, Canada and Lisa finished 10th in her age group and crossed the line as the 3rd British Duathlete. Lisa said: “It was an absolute dream getting to the European Championships and representing my country but making the world championships was truly something else and something I will never ever forget.” Her finish means that she has qualified for the World Championships next year, which will be held in Denmark. “It means a lot for me to do well in business, in writing and in sports but even more so when we have found ourselves in a much more receptive market to the vegan way of life,” Lisa said. “I certainly don’t preach, I just let the results speak for themselves which I think is a strong credible position to take as a vegan in today’s world.”

13

vegan planet Vegan news from around the world

ISR

AEL

BAHA

MAS

BRAZIL BRAZIL: NATURA COSMETICOS BUYS THE BODY SHOP Natura Cosmeticos, Brazil’s largest cosmetics company, has bought The Body Shop for around £880 million. The Body Shop was previously owned by L’Oreal, which tests its products on animals.

Natura Cosmeticos, on the other hand, is a registered B-corp which means that it has to meet stringent social and environmental standards. Marcos Vaz, Director of Technical Services, said: “In 2001, Natura Brazil decided to end its use of animal testing. We eliminated animal testing for all our finished products used by the consumer, and also for our raw materials and active ingredients."

14

BAHAMAS: VEGAN DIET INTRODUCED TO TACKLE OBESITY The Akhepran International Academy in The Bahamas will be serving vegan meals in their canteen to tackle childhood obesity. Shonel Ferhuson, MP for the locality, said: “This is a powerful first step that I envision becoming a thousand steps and that it will spread to the other schools. Teach children that you can eat healthy and it can be flavourful and tasty.” It isn’t just the students who will be following a stricter diet, the Principal has said that she wants to lose 50 pounds to improve her health too.

ISRAEL: CHINA INVESTS IN ISRAELI LAB-GROWN MEAT COMPANIES China has struck a 300 million dollar deal with Israel that will give high-tech vegan meat companies an opening in the world’s biggest market. Of the eight companies currently working to create a lab-grown meat, Israel is home to three — SuperMeat, Future Meat Technologies and Meat the Future.

Bruce Friedrich, head of the Good Food Institute said: “It is a colossal market opportunity. This could put [lab-made] meat onto the radar of Chinese officicals who have the capacity to steer billions of dollars into this technology.”

CHINA: ON THE ROAD TO ELIMINATING ANIMAL TESTING

CHI

NA

It appears that koalas are at greater risk of become endangered due to loss of habitat according to a new report from the RSPCA and WWF Australia. Deforestation rates have exploded over recent years as a result of urban sprawl and commercial logging placing Australia in eleventh place when it comes to the countries removing the most trees. The report states: “The enormous extent of suffering and death caused makes treeclearing the single greatest animal welfare crisis. Yet it is largely unmonitored and unstudied, and neglected in wildlife policy and law.�

ALIA AUSTR

AUSTRALIA: KOALAS AT RISK

The Chinese government has taken another step towards reducing animal testing regulations for the cosmetics industry. A memorandum of understanding (MOU) has been signed by Bo Li, Director General of the CFDA's National Institute for Food and Drug Control and Erin Hill who is the President of the Institute for In Vitro Sciences, Inc. (IIVS). IIVS is a non-profit organisation which researches non-animal methods to reduce the need for animal testing.

According to the new MOU, IIVS will provide training to educate leaders in the Chinese government as well as scientists there about crueltyfree ways to test their cosmetic products.

Please subscribe me to Vegan Life Magazine for 1 year (12 issues, print edition) so I can save over 34% [and have it delivered to my door]

You can also subscribe: • Online at orders.primeimpact.co.uk or by phone on 01787 224040 • By completing the form below and returning it to us in an envelope addressed to: Prime Impact Events and Media Park House, The Business Centre, Earls Colne Business Park, Earls Colne, Colchester, Essex CO6 2NS I would like to subscribe to Vegan Life Magazine and receive 12 issues (1 year) for £39.00* (UK) £56.00 (Europe) £65.00 (Rest of the world)

Subscribe to Vegan Life Magazine for 1 year (12 issues) Print and digital bundle • 12 issues • £45 Subscribe to this bundle and receive 12 printed copies of Vegan Life Magazine as well as 12 digital copies to read on the go.

Print only • 12 issues • £39

YOUR DETAILS Mr | Mrs | Ms: Address:

Subscribe to our print edition and save over 34%.

RRP £59.88 based on UK subscription.

Postcode: Telephone: Email: PAYMENT DETAILS Mastercard

Visa

Maestro

Cheque Enclosed (Payable to Prime Impact)

Card Number

Last 3 digits of security pin (on the back of the card) Expiry Date: _____ / _____

Digital only • 12 issues • £25.99 Subscribe to our digital edition, and choose from a page–turner or fully interactive app.

Issue Number (Maestro Only) Or Valid From Date: _____ / _____ I agree for Prime Impact to debit my card for the amount stated in my selection above PLEASE NOTE that your subscription payment will appear on your bank statement as PRIME IMPACT. 16

* RRP £59.88. Based on UK subscription

Visit orders.primeimpact.co.uk to subscribe today.

These prices are based on a UK subscription.

free gift Subscription OFFER Subscribe today for just £39.00 and receive a FREE premium quality TIANA Fair Trade Organics Raw Ginger Virgin Coconut Oil 350ml, worth £9.99 A power couple, naturally. Ginger and coconut are among the healthiest superfoods on the planet.

With its delightful aromatic taste, TIANA Fair Trade Organics’ Raw Ginger Virgin Coconut Oil is perfect for adding gumption to traditional and quirky dishes. Created by introducing pure, distilled fresh ginger root alongside

pure extra virgin coconut oil, free from the coconut taste. No coconut aroma, just award-winning cold-pressed virgin coconut oil with a delicious mild ginger taste.

TIANA Fair Trade Organics’ Raw Ginger Coconut Oil contains nothing but the two ingredients on the label, making it suitable for vegetarian, vegan, paleo,

3 easy ways to subscribe Online: orders.primeimpact.co.uk Telephone: 01787 224040 Post: Complete the opposite form

Subscription offer ends 9th November 2017 Available for UK delivery only, product cannot be substituted. Offer is for the first 200 UK print subscribers only.

Promotion cannot be used in conjunction with any other offer or promotion. TIANA Fair Trade Organics reserves the right at any time to discontinue, temporarily or permanently cancel this offer or amend the promotion or rules without prior notice.

If subscribing online, please select the option with the free gift.

ketogenic diets as well as essential part of a healthy balanced diet. It’s the first and only product of its kind available to UK shoppers.

This power couple is in hot demand, so there’s never been a better time to try TIANA Fair Trade Organics’ Raw Ginger Virgin Coconut Oil.

Enh flavouance the ro recipef your s

We've Found

GOLD

18

RAINBOW WAFFLES Makes 8

• 150g (11/2 cups) plain flour • 100g (1 cup) rye flour (can sub oat flour) • 1 tbsp cornflour • Pinch salt • 1 tbsp baking powder • 3 tbsp coconut sugar • 350ml (11/2 cups) almond milk • 1 tsp vanilla extract • 60ml (1/4 cup) rapeseed or coconut oil • 80ml (1/3 cup) aquafaba Toppings: • 195g (3/4 cup) dairy free yoghurt • 1/2 tsp each of acai, beet, butterfly pea and matcha powder • 1/8 tsp turmeric 1 Mix all dry ingredients together in a large bowl and make a well in the middle.

2 Pour in all the liquids apart from the aquafaba and mix to incorporate.

3 In a well cleaned, small mixing bowl, use an electric whisk to whip up aquafaba for about 8 minutes, until soft peaks form. Fold through the waffle mix and spoon into preheated waffle iron.

4 Cook until golden and crispy.

5 Divide the yoghurt between 5 small bowls and mix a different powder into each. Layer on waffles with fresh fruits.

Leftover batter can keep in the fridge for up to two days, but is best eaten when fresh.

Per 100g Calories: 198, Carbohydrates: 25.0g, Sugars: 4.2g, Fat: 8.2g, Saturates: 6.1g, Protein: 4.4g, Salt: 0.40g Recipe and image from: www.boskitchen.com

competition

WIN

1 place on The Essential Vegan at Leiths School of Food and Wine (10th April 2018) worth £155!

World famous classical cookery school, Leiths School of Food and Wine, are running their first entirely vegan class.

The hands on workshop will equip students with a range of cooking techniques and recipes.

After a day in the Leiths kitchens, cooking with one of their expert chefs, you will have a broader knowledge of how to adjust classic recipes that usually contain animal products, without compromising on taste. Students will cook a menu designed to cover a range of skills that can be used in everyday life, as well as for dinner parties and entertaining.

For your chance to win please go to veganlifemag.com/leiths 19

35

Years of Compassion

Vegan Life talks to Bryan Adams about going vegan, his environmental work and his passion for photography

20

B

will not, therefore, eat them or wear them.

Bryan has been vegan for 35 years and he admits that he wished that he had been born a vegan. This is a sentiment that a lot of us share — the regret that we didn’t have our moment of clarity earlier on in our lives. Bryan is very matter of fact about his veganism and having cut animal products from his life over three decades ago, that is probably not surprising.

“People don't understand about me being vegan, but I'm not a preacher, I simply have my view on what works for me. It would be wonderful to convince people without having to say much. For example, I'm very slim due to my diet.

ryan Adams is a global superstar and you don’t need us to tell you that he is one of the most successful singer/songwriters in history. It is, however, less well-known that Bryan Adams is a record producer, photographer, philanthropist, animal welfare and environmental activist and vegan.

“I don’t know what all the fuss is about.

I’ve been a vegan for 35 years; I wish I’d been one my whole life,” he says.

The softly spoken Canadian singer has long been a supporter of PETA, and says that he enjoys the way in which PETA addresses important issues with humour to engage a wide audience.

Bryan says that after his moment of understanding, when he began to understand the truth about the conditions of factory farmed animals, he knew that he could never turn back from his decision to lead a vegan life. In fact, he has become famous for saying: “If you love animals, don’t eat them.”

He also supports the vegan lifestyle as a whole, saying that he does not support the killing of any animals and

His vegan values do not stop him from also acknowledging the health benefits of cutting animal products from his life.

Adams wrote a piece for the Guardian in 2016 called ‘What’s in your basket?’ where he wrote: “I abide by the rule that if it looks like it's going to clog your system, it probably will.

How can you talk about saving the oceans and caring about the environment, while you are eating fish and animals?

Quite simply you can’t.

“When I see men and women my age with their guts hanging over their trousers I wish someone was able to explain the benefits of diet, and that they are likely to be toxic and blocked from the things they've eaten.”

Adams hasn’t always been vegan though. He was born in Canada in

November 1959 and his father was a diplomat for the Canadian Foreign Service which took the family to Portugal, Israel and many other countries in his childhood. He doesn’t talk easily about his childhood, or any personal matters, but with his parents' split when he was just 12 years old, we surmise that it couldn’t have been easy for Adams.

He has said in the past that times became particularly tough in his mid-teens and as a result he got a job cleaning dishes. He used the money from this job to buy his first guitar and it was at this point where his passion for music really became a reality.

Adams quit school and spent his time focusing on music, primarily as a guitarist but he eventually transitioned towards the centre of the stage and became a singer too.

When he was just 17, he met a fellow songwriter Jim Vallance, who had, and continues to have, a profound impact on his career. Together, Adams and Vallance wrote Run to You, Summer of ’69 and (Everything I Do) I Do It For You, which became a worldwide hit.

Adams went on to become a household name and one of the most successful artists of all time, selling over 100 million records worldwide putting him alongside greats such as Adele, Metallica and Bob Dylan. He has also won numerous awards including the Ivor Novello and MTV awards. In 1985 he won the Juno Award for Album of the Year for his album Reckless and it was just two years later that Adams made the decision to go completely vegan.

Bryan didn’t find going vegan easy and admits that his love for dairy, and pizza particularly, slowed his transition from vegetarian to vegan. Bryan told us: “Making the transition from animal products to vegetarianism was quite easy, but the ultimate step was to get off dairy too.

“I flirted with it on and off, pizza being the biggest culprit, but eventually I 21

did a raw diet for a year and that really changed my understanding of the effects that cooked food had on me.

So logically dairy was no longer on the menu after that and it’s stayed that way.”

Going vegan is not an easy step to make, until you do it and suddenly realise that veganism isn’t complicated at all. Does Bryan have any tips for people struggling? “I’d say don’t wait, don’t listen to the nonsense about protein, just make sure you eat as much fresh uncooked food as you can, particularly fruit in the morning with nothing else.”

Adams became a vegan when he was just 28 and during his tours in the early 1990s he campaigned with Greenpeace for the creation and protection of the Southern Ocean Whale Sanctuary, an area of 50 million square kilometres surrounding the continent of Antarctica where all types of commercial whaling is banned.

I'm not a preacher, I simply have my view on what works for me.

“I recently started SVGPF to help protect the environment surrounding the Grenadine Islands and my interest in environmental work goes back to the 70’s, supporting Greenpeace as they were founded in Vancouver,” Bryan told us.

“I was a big fan of their initial work, particularly their work defending the oceans from atomic bombs and saving the whales. I still say the people that put themselves between a harpoon and a whale are some of this planet’s real life superheroes.

“Some years later in 1997, I got together with David McTaggert, one of the founders of Greenpeace, to help support the creation of the Southern Antarctic Whale Sanctuary. We did this by placing tens of thousands of postcards at my concerts and 22

asking people who were attending the concerts to post the cards to countries that were active voting at the International Whaling Committee and were basically siding with Japan to continue the hunt.”

We ask Bryan if he considers himself an activist: “I consider myself an environmental activist yes. How can you talk about saving the oceans and caring about the environment, while you are eating fish and animals? Quite simply you can’t.”

In 2015 Adams founded the St. Vincent and the Grenadines Preservation Fund (SVGPF) to support locals to conserve the delicate ecosystem there.

Recent work by SVGPF includes turtle monitoring training and turtle egg rescues and the efforts by SVGPF to conserve turtles in St Vincent and the Grenadines were, in November 2016, endorsed by His Royal Highness Prince Harry.

This isn’t the first time Bryan Adams has been involved in projects with the Royal Family. Back in 2015, Adams sang at the Invictus Games in London organised by Price Harry and he has been lucky enough to photograph the Queen.

Bryan is humble about his work but he is a renowned photographer and has worked with magazines including British GQ and Vanity Fair. He has photographed notable celebrities

including Amy Winehouse, Helen Bonham Carter and Christoph Waltz and has exhibited his work at the Saatchi Gallery, the National Portrait Gallery and Somerset House.

Bryan has also released a photography book entitled Wounded — The Legacy of War. Adams said: “I wanted to create a document of that particular time that showed the injuries of the men and women coming back from the wars in Iraq and Afghanistan.”

Adams wanted to inspire people into silent reflection with his poignant images of wounded British Armed Forces personal to show the truth of the war in the Middle East.

We ask him what he is working on at the moment. Bryan said: “A couple of things. There is a ‘best of’ collection coming out in November called Ultimate, and next year I’ve co-written a musical adaptation of the film Pretty Woman which is coming out on Broadway in the summer of 2018.”

Bryan is undoubtedly a private person, and one of very few words but it is clear that he is a deeply compassionate person who cares for animals and humans equally. This month Adams is touring Italy, next month he heads to Israel and we have our fingers crossed that a visit to the UK will be on the cards soon.

23

Wats'on Tonight?

These recipes from Lucy Watson's new book, Feed Me Vegan, are pure decadence 24

TWO LAYER CHOCOLATE FUDGE CAKE Serves 12-16 • • • • • •

Sunflower oil spray, for greasing 250g (2 cups) self-raising flour 1 tsp baking powder ½ tsp sea salt 200g (1 cup) demerara sugar 120g (1/2 cup + 1/8 cup) light muscovado sugar • 120g (1¼ cups) good-quality cocoa powder • 550ml (21/3 cups) soya milk • 1 tbsp vanilla extract • 2 tsp apple cider vinegar • 90ml (1/3 + 2tsp) vegetable oil • Fresh strawberries and extra melted vegan chocolate, to decorate For the chocolate fudge icing: • 300g (2½ cups) good-quality vegan dark chocolate, chopped • 225g (1 cup) vegan butter • 300g (2½ cups) icing sugar • Large pinch fine sea salt

in a bowl and add the icing sugar and salt. Cream them together using an electric whisk. Pour in the chocolate while it is still warm so that it combines well into the icing.

8 Flip one cake over onto a serving plate so that you have a flat surface.

Working quickly, spread one-third of the icing onto the cake. Top with the second cake and cover the top and sides with the remaining icing. If you leave it too long the chocolate will set and it will be harder for you to spread the icing.

9 Decorate with some fresh strawberries and a drizzling of melted vegan chocolate. This cake is lovely and moist, so it will last for four or five days in the fridge.

Per 100g Calories: 357, Carbohydrates: 46.0g, Sugars: 36.0g, Fat: 17.0g, Saturates: 4.7g, Protein: 3.8g, Salt: 0.41g

OREO THICKSHAKE Serves 1 • • • • •

5 Oreo cookies 3 scoops of vegan vanilla ice cream 120ml (1/2 cup) almond milk 2 tbsp Hershey’s chocolate syrup Vegan squirty cream

1 Put 3 of the Oreos into a blender or food processor with the ice cream, half the syrup and almond milk. Blend until smooth.

2 Drizzle the remaining chocolate syrup into the serving glass, then pour the shake in and top with a good amount of squirty cream.

3 Cut 1 Oreo in half and crush one half over the cream. Use the other 1½ Oreos as a decoration.

Feed me vegan, by Lucy Watson, publishing

by Sphere, is out now, £16.99

1 Preheat the oven to 200°C (Gas Mark 6, 400°F), and grease and line two 20cm round loose-based cake tins with greaseproof paper.

2 Sift the flour, baking powder and salt into a large mixing bowl. Stir in both the sugars and the cocoa.

3 Heat the milk in a small saucepan over a medium heat until it just comes to a simmer. Remove from the heat and stir in the vanilla, vinegar and oil. Mix well.

4 Make a well in the dry ingredients and gradually whisk in the milk. Whisk until the mixture is smooth and lump free.

5 Divide the cake batter between the prepared tins. Put the tins on a baking tray and bake in the centre of the oven for 25 minutes or until a skewer inserted into the centre comes out clean. If there is cake mix on the skewer, return the cakes to the oven for 5 minutes more.

Allow to cool in the tins for 5 minutes, then remove from the tins and put on a wire rack to cool completely.

6 To make the fudge icing, melt the chocolate in a heat proof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally.

7 Remove from the heat. Put the butter 25

HOT CINNAMON JAM DOUGHNUTS Makes 15-18

• 2 tsp sachet dried yeast • 1 tbsp golden caster sugar, plus 60g (1/3 cup) • 40g (1/6 cup) vegan butter, melted • 1 tsp vanilla extract • 400g (4 cups) plain flour, plus extra for dusting • ½ tsp baking powder • ½ tsp ground cinnamon • Light olive oil, for greasing and shallow frying • 180g (1/2 cup) raspberry jam For the Cinnamon dusting: • 200g (2/3 cup + ¼ cup) golden caster sugar • 1 heaped tsp ground cinnamon 1 Line a baking tray with greaseproof paper. Put 240ml (1 cup) warm water in a small bowl and add the yeast and the 1 tbsp sugar. Stir to mix, then leave for 5–10 minutes to activate and become frothy.

26

2 Put the butter in a small bowl and add the vanilla. Stir well to combine.

Sift the flour, baking powder and cinnamon into a large mixing bowl and stir in the 60g (1/3 cup) sugar.

3 Make a well in the centre. Pour in the yeast mixture and the butter mixture, and stir well until the mixture comes together to form a dough.

4 Remove from the bowl and knead the dough on a lightly floured work surface for 3–4 minutes until smooth.

Clean out the bowl and lightly grease it with a little olive oil. Put the dough back in the bowl and cover with cling film.

Put the bowl in a warm place for 1 hour or until the dough doubles in size.

5 Roll out the dough on a lightly floured work surface until 2.5cm (1in) thick. Using a 5cm plain round cookie cutter, cut out rounds and put them onto the prepared tray. Leave for 15 minutes to rise.

6 To make the cinnamon dusting, put the sugar in a mixing bowl and add the cinnamon. Mix well.

7 Heat oil to a depth of 5–7.5cm

(2-3in) in a large saucepan or deep fat fryer to 170°C (Gas Mark 4, 340°F) (test by frying a small cube of bread; it should brown in about 60 seconds).

Lower the dough circles 5 or 6 at a time (depending on the size of your saucepan) carefully into the oil and cook for 2–3 minutes on each side.

They will puff up and turn golden brown.

8 Remove from the oil and drain on kitchen paper, then put them into the cinnamon dusting and coat well all over.

9 Put some jam into a piping bag.

Poke a hole into each doughnut using a skewer or chopstick, then pipe a little jam into each doughnut. Serve while still hot.

Per 100g Calories: 359, Carbohydrates: 76.0g, Sugars: 44.0g, Fat: 3.3g, Saturates: 0.8g, Protein: 4.8g, Salt: 0.11g

Ant IN FOCUS

We put this common insect under the microscope

A

nts' (Formicida) may not appear to be the most interesting of animals (they are animals by the way). However, these common insects are both fascinating and essential to ecosystems around the world. There are more than ten thousand known species of ant and in some parts of the world, such as tropical forests, up to 50 per cent of insect life can be ant species. These omnivorous invertebrates are instantly recognisable with their narrow waists, oversized heads and the way they walk in soldierlike lines weaving across the ground one behind the other. Ants are incredible creatures with near superhero strength and the ability to communicate so effectively that colonies of thousands of individuals can act as one mind.

• Ants have infiltrated every continent, save Antarctica, and together, all of the ants in the world would weigh as much as all of the people in the world. It is estimated that there could be as many as ten quadrillion ants in the world. Ten quadrillion looks like this: 10,000,000,000,000,000.

• Ants have also been on the earth for an incredibly long time, having walked the earth with dinosaurs! Ants survived the Cretaceous-Tertiary extinction and are, therefore, a very resilient species.

• There are some rarer species of ant including the red-barbed ant which is confined to the heathland of Surrey and Isles of Scilly. This species is on the GB Red List as an endangered species.

• Ants lifespans can be anywhere from just weeks to several years and one ant in Idaho was found to be 30 years old.

• The average ant can lift and carry more than three times its own weight. Some species of ant can carry considerably more with the Asian Weaver Ant able to carry more than 100 times its own weight, even when upside down.

• Due to their size, ants don’t have lungs like we do and therefore they have small holes on their bodies called spiracles which allow oxygen to enter their bodies. As such, ants are able to survive for long periods of time underwater.

28

• Ants usually eat nectar, seeds, fungus and small insects but some species are able to prey on larger animals including birds, reptiles and small mammals.

• Communication is key to ants’ success in finding food sources. When they find a plentiful food source they communicate with each other using pheromones (chemicals) which alert the rest of the colony about the location of food or danger.

The other ants receive the chemical signal through their antenna.

• Ant colonies are headed by queen ants, which are unusually large female ants with wings.

• Worker ants are wingless females which never reproduce. Worker ants gather food and care for the offspring of the queen.

• Male ants only have one role; they mate with the queen and often subsequently die.

• Most of the ants you will see in your garden or in the wild will be female as male ants, called drones, only live for a few months.

• An all-female species of ant called mycocepurus smithii has been found in the Amazon.

Avo-char-do Nourish yourself with this colourful dish

CHICKPEA-STUFFED GRILLED AVOCADO Serves 4

• 1 x 400g tin chickpeas, drained and rinsed • 2 celery stalks, finely chopped • ½ red pepper, finely chopped • ¼ cucumber, finely chopped • ½ fresh mango, finely chopped • 1 tbsp capers • 2 tbsp vegan mayonnaise • Juice one lemon • 2 large avocados (slightly under ripe) • A drizzle olive oil • ½ tsp salt and pepper to taste

1 Heat the grill to high.

2 In a food processor, add the chickpeas and pulse several times; they should be slightly mashed, but not blended. If you don’t have a food processor, simply use a potato masher or fork.

3 Put the chickpea mash in a medium bowl and add the celery, red pepper, cucumber, mango, capers, vegan mayonnaise, lemon juice and salt and pepper. Stir together.

4 Cut the avocados in half, take out the stone, leave the skin on, and lightly coat with olive oil. Place face side down on the grill for 3-4 minutes.

5 Remove from the grill, lightly sprinkle with salt and let cool for 5 minutes. Add

the chickpea salad to the centre of the grilled avocado and serve!

Per 100g Calories: 131, Carbohydrates: 7.6g, Sugars: 1.4g, Fat: 8.7g, Saturates: 1.5g, Protein: 3.8g, Salt: 0.09g Recipes and images supplied by : Vega® www.myvega.co.uk

29

LASAGNE

LOVE

This childhood favourite is just as tasty as you remember

30

VEGAN LASAGNE Serves 4-6

For the Tomato-Lentil Sauce • 3 tbsp extra virgin olive oil • 1 red onion, finely chopped • 1 white onion, finely chopped • 4 large cloves garlic, finely chopped • 1 medium red chilli, deseeded and thinly sliced • 1 red pepper, deseeded and chopped • 2 tsp dried thyme • 1 tbsp dried oregano • 1 tsp fine salt • 1 tsp sugar • 200g (1 cup) dried red lentils, rinsed • 2 x 400ml tins (3 cups) chopped tomatoes For the pasta sheets 200g (7oz) lasagne sheets For the Celeriac Bechamel • 1 medium celeriac (aka celery root), peeled and chopped • 100ml (½ cup) extra virgin olive oil • ½ tsp fine salt For the spinach • 180g (3/4 cup) spinach, finely chopped For the Cashew Cream • 150g (1 cup) cashews, soaked in water for min 3 hours • 6 tbsp unsweetened plant milk e.g. almond • 2 tbsp nutritional yeast

• ⅛ tsp fine salt • 40g (⅓ cup) meltable vegan cheese, grated For the Tomato-Lentil Sauce: 1 In a large frying pan, heat the olive oil over a medium heat. Add the onions and saute for 5 minutes. Add the garlic and chilli to the pan and cook for 5 more minutes. Add the pepper and cook for 5 more minutes.

2 Stir in the thyme, oregano, salt and sugar. Add the lentils, followed by the chopped tomatoes. Fill one of the empty cans with water and add that, too.

3 Leave to simmer for 25 minutes.

Meanwhile, move on to make the celeriac sauce (see below). Add a good grind of black pepper, then set the sauce aside.

For the Celeriac Bechamel: 4 Steam the celeriac for 15 minutes.

Cool the celeriac down by rinsing with cold water. Place in a food processor or large blender and blitz.

5 While the celeriac is blending, slowly drizzle in the olive oil, so it is well incorporated.

6 Add the salt and pulse one more time.

Set aside.

For the assembly: 7 Preheat the oven to 175°C (Gas Mark 4, 350°F).

8 Boil 500ml (2 cups) of water. Lay the lasagne sheets out in a single layer on 2 baking trays. Pour the boiling water over the lasagne sheets and soak for 2-3 minutes, then drain the water.

9 Oil a large (3½ litre) ovenproof baking dish (mine measured 27cm x 22cm (11" x 9") at the top). Pour a third of the tomatolentil sauce into the dish.

10 Cover the sauce with a layer of

lasagne sheets.

11 Spread half the celeriac bechamel onto the lasagne sheets.

12 Sprinkle half of the spinach on top, followed by another third of tomato-lentil sauce and then more lasagne sheets.

13 Repeat the previous 2 steps once.

Cover the dish with foil and bake for 35 minutes. While it's baking, make the cashew cream (see below).

For the Cashew Cream: 14 Drain and rinse the cashews well.

If you've forgotten to soak the cashews, skip this step and just grate lots of vegan cheese on top of the lasagne when the 35 minutes are up and return to the oven, uncovered, for 15 minutes.

15 Blitz the cashews with the plant milk, nutritional yeast and salt.

16 After the lasagne has been in the oven for 35 minutes, take it out and uncover it. Spread the cashew cream over the top. Evenly sprinkle the vegan cheese on top of the cream. Return to the oven for 15 minutes. Turn the oven setting to 'grill' or 'broil' if the top isn't crispy enough.

17 Remove from the oven and leave to cool for 5-10 minutes before serving.

Per 100g Calories: 177, Carbohydrates: 15.0g, Sugars: 3.1g, Fat: 9.8g, Saturates: 1.8g, Protein: 6.2g, Salt: 0.24g Recipes and images supplied by: Michael Kitson www.discoverdelicious.org

31

Meet The

Chef Pamela Elizabeth

32

P

amela Elizabeth is a recipe developer who owns eight restaurants in the US including Blossom du Jour in New York City.

Blossom du Jour serves vegan delights including the breakfast scramble wrap (savoury tofu, peppers, onions, herbs and spices), the burger bowl (beet, bean or quinoa burger pattie, savoury rice, mixed greens, grilled veggies and horseradish mayo) and the delicious sloppy jack sandwich (BBQ jackfruit in a toasted garlic potato bun).

Pamela is also the brains behind Cocoa V. Cocoa V creates luxury, artisanal, hand-crafted, vegan chocolates, confections and pastries in the heart of New York City. Lavender vanilla bon bons, peanut brittle, pretzel caramel clusters and fall spice cake with vanilla frosting are just some of the delicious treats created by Cocoa V. We spoke to the creator of these decadent delights about her signature style, creating her menus and her personal vegan journey.

Tell us about your own vegan journey.

I’ve been vegan for over 20 years, and I find it tremendously encouraging and exciting to see how many people are beginning to gravitate towards a different and better way of eating and living. But we've still got a lot of work to do in order to make a real dent in the treatment of farmed animals, and to improve our overall health. For me, the road to veganism all started when I was a teenager. I received a pamphlet in the mail that I believe changed the course of my life.

The pamphlet was from a sanctuary called The Fund for Animals, which described the animal practices surrounding factory farming, and animal abuse/neglect in general.

This was something I had never thought about. Animals weren’t talked about in my household when I was growing up, nor was eating healthily. After reading the literature that arrived, that very day I went vegetarian and a few years later,

vegan.

This dramatic shift in eating habits led to questioning my overall lifestyle. From what I was wearing, to the companies I was supporting, to the realisation that it’s wrong to support any form of animal exploitation. To me, a vegan lifestyle choice is most liberating when an understanding of yourself in relation to other beings in the world takes place.

Of course, one cannot leave out the health benefits that come along with eating plant based foods. Vegetables, grains, fruits, nuts, mushrooms, and a long list of other plant based foods assist in helping us maintain maximum health, so why not eat these foods all of the time? We all want to be healthy and feel good, and we can!

So much of this positive movement is due to the many people who have created and continue to create innovative vegan food and clothing options and those who work tirelessly for animal rights.

Today I am proud to say that I am the founder of seven vegan/kosher restaurants in New York City and one NY-based but national dairy-free chocolate shop called Cocoa V. All of my ventures are rooted in the foundation to empower and educate consumers about their consumption choices.

Education, knowledge and awareness are key when it comes to becoming a more consciously aware individual. We released our first book (and one of the only gourmet vegan cookbooks in the market) in April 2017; it is called The Blossom Cookbook and I’ll be coming out with my own very soon!

How did you learn to cook great vegan food?

I learned to cook vegan food by just being a vegan! Omitting animal products was never an issue for me, and only inspired me to seek out ingredients and ways to prepare the foods that I wanted to eat and share with everyone.

I was actually pursuing a career in theatre and opera but my calling to do something for the animals was stronger.

I opened my first vegan restaurant in Manhattan in 2005, 'Blossom Restaurant'; then the vegan quick serve chain, 'Blossom Du Jour' in 2010, which now has 4 locations; the vegan comfort food haven 'Urban Vegan Kitchen' in 2016; and Cocoa V reopened its doors on Valentine's Day 2017.

How would you describe your own signature style?

I LOVE making vegan comfort food and replicating flavors and textures that I and so many others grew up accustomed to. My signature dish would be a pot pie.

How did you create the menu at your restaurants?

Each restaurant is different, and is inspired by different things, but they all share the mission to provide vegan food that’s delicious and made with great ingredients.

What do you think is the future of vegan food?

I would have to say that over the past 4 years in particular there has been a tremendous effort made by many people to incorporate vegan food and ethics into their daily lifestyle.

It seems as though everyone knows someone who's vegan, which is quite thrilling! Veganism is really becoming a movement. Our latest opening, Urban Vegan Kitchen, addresses the shift we see in the vegan movement.

So much of this positive movement is due to the many people who have created and continue to create innovative vegan food and clothing options and those who work tirelessly for animal rights. Animal exploitation and suffering is being brought to the surface in a big way, and thanks to advocates and leaders like Jenny Brown, Nathan Runkel, Gene Bauer, Ingrid Newkirk, James Aspey and so many others, many people are encouraged to try a vegan diet and/or lifestyle.

33

e r u t a n g

PAMELA'S

Si

34

dish

THE CURRIED CHICKPEA STEW

• 1/2 tsp turmeric • 1/2 tsp nutmeg • 11/4 tsp salt

• • • • • • • • • •

1 Sauté mustard seed, coriander, onion and garlic in olive oil on a medium flame for a few minutes.

2 Once the onions are translucent add the sliced tomatoes, and let them come to a nice bubble for a good 20 minutes on low, stirring occasionally.

3 Next, add the salt, sugar, other spices, chickpeas, broccoli, and 3/4 cup of warm water. Continue to let

850g (4¼ cups) cooked chickpeas 5 small-medium tomatoes, sliced Big handful broccoli florets 1 tsp mustard seed A splash olive oil for sautéing 1 tbsp curry powder 1 tsp dried coriander 2 crushed garlic cloves 1/2 diced medium onion 1 tbsp coconut sugar

everything cook down on low for another 20 minutes, covering the pan so the tomatoes, chickpeas and broccoli absorb the spices nicely.

4 Once the stew is ready, let it sit covered for about 10 minutes before serving.

Per 100g Calories: 102, Carbohydrates: 12.0g, Sugars: 1.8g, Fat: 2.8g, Saturates: 0.3g, Protein: 5.6g, Salt: 0.09g

35

CAN T SEE THE

WOOD FOR THE

TREES Emma McArthur sets out her argument for avoiding products containing palm oil 36

T

he palm oil industry is one of the most complex and highly debated cases of exploitation in recent history and the chances are, you don’t even know how much you are contributing to this industry. We have managed to turn palm oil into a viciously domineering commodity; taking a natural material and using it to brutalise the environment, local populations and surrounding flora and fauna as well as the wellbeing of the entire planet.

Palm oil is the most widely used vegetable oil in the world, and is unavoidable in products ranging from peanut butter and cookies, to biofuel, shampoo and toothpaste. One reason why this ingredient appears in such a wide range of products is that it has over 200 alternative names, ranging from the easy to spot (almost anything containing the word palm — palm fruit oil, palmitate etc) to those which are more difficult to detect (sodium laureth sulphate, carotene, coco butter equivalent, vegetable glycerin).

Around half of all packaged supermarket products contain palm oil or a derivative of palm oil. As such, palm oil is now a major cause of mass deforestation (removal of trees), alongside animal agriculture and in some countries, such as Indonesia, it is the number one cause.

It has become so pervasive over recent years due to the fact that its yield is far greater than other oil crops, and the labour costs are low. Large-scale plantations have taken over vast portions of Indonesia and Malaysia and, in Borneo and Sumatra in particular, the situation is dire. In Sumatra alone, over 10.8 million hectares of rainforest have been demolished for plantations.

According to the World Watch Institute, Indonesia releases more greenhouse gases than any other country besides China and the United States because of palm oil production due to the clearing of forest areas and conversion of peatland into plantations. To make space for palm oil plantations, peatlands are either drained or more often simply burned to the ground. These fires often burn for months at a time and can release the equivalent of 100 years’ worth of carbon

dioxide and carbon monoxide into the atmosphere.

Deforestation has had a devastating effect on the biodiversity of these islands and the welfare of dozens of species. Critically endangered species on IUCN's red list due to the palm oil industry include some of the most beautiful animals on Earth, such as the: Bornean orangutan, Sumatran orangutan, Sumatran elephant, Sumatran rhino, Javan rhino (the rarest large mammal on Earth, with only 63 individuals left out in the wild and none in captivity), Sumatran tiger, golden mantled tree-kangaroo, Javan slow loris, Celebes crested macaque, and the pygmy tarsier.

It has been noted time and time again by genuine rainforest conservation groups that all of the same atrocities which take place in the name of conventional palm oil, happen for sustainable palm oil.

I first became interested in the issue of palm oil after reading about the activism and petitioning of a vegan friend online.

I then, like a lot of people reading this, tried my best to avoid it as an ingredient.

After all, we are all compassionate animal lovers, trying to live ethically without harm to sentient beings, so of course we would try to reduce the suffering of animals in the rainforest. I only realised the full extent of just how much this product has seeped into our everyday lives when realising that my beloved Earth Balance butter contained palm oil, listed in the ingredients as palm fruit. Hold on — it has different names? And what about sustainable palm oil? How can this be sustainable if there is almost no land left in the affected regions? Gradually the rabbit hole opened up from underneath me, and like most of these holes, it runs deep.

Since this point, around six months ago, I've been in touch with some vegan activists who have been heavily involved with palm oil. I spoke with a US-based palm oil activist and researcher who goes

by the name of A Palm Oil Free Vegan.

She told me that there is no difference between palm oil and sustainable palm oil other than a label: “Here’s how they get that label: WWF accepts money from these companies in order to obtain certification. It has been noted time and time again by genuine rainforest conservation groups that all of the same atrocities which take place in the name of conventional palm oil, happen for sustainable palm oil.

“Since the creation of the RSPO [Roundtable on Sustainable Palm Oil] and the sustainable industry, palm oil destruction has become exponentially worse and is still growing. Marketing ploys from many companies create illusions and tell their consumers that they are only using sustainable palm oil and as such are protecting the orangutans, but in fact it is proven that they are destroying their habitats and being ordered to kill the surviving animals.”

So, not only is palm oil hidden in our products through the clever use of alternative names, but we have also been tricked into buying products which boast this sustainable label which in fact is nothing but a marketing ploy. So what can we do?

The best way to avoid palm oil is to stay away from highly processed foods.

Packaged goods with long lists of ingredients are almost certain to contain some form of palm. If the saturated fat content of an item is over 50 per cent then it almost definitely contains palm.

Additionally, make sure that you are aware of some of the most common alternative names for palm oil so you can actively try to avoid them.

So what about the question we have all seen and heard in various groups, forums, magazines and YouTube channels? Can I consume palm oil products as a vegan?

To me, this is still a complex question. But, the simple answer is: if we are true vegans, we should be either boycotting, or at the least doing our very best to avoid these products wherever possible.

37

POLITICALLY CORRECT

T

Martin Whybrow meets Vanessa Hudson, leader of the UK’s only political party dedicated to improving the welfare of animals

here is no disguising the fact that the Animal Welfare Party (AWP) has an uphill struggle making a mark on UK politics. The country’s ‘first past the post’ electoral system is an almost insurmountable hurdle for nonmainstream parties. Now, with the UK’s impending exit from the EU, it has become even harder to gain a breakthrough.

However, if the AWP’s leader, Vanessa Hudson, is downhearted, she doesn’t show it. First, this is clearly still early days for a party that was only formed at the end

38

of 2006. Second, the UK party can take considerable consolation and heart from the progress of some of its continental European counterparts.

The flagship Dutch De Partji voor de Dieren (Party for the Animals) started out in 2002 and has made great strides, most recently going from two to five parliamentary seats in the Lower House in March 2017 adding to its two in the Upper House, one in the European Parliament, 18 representatives in ten Provincial States, twelve representatives in twelve city

councils and 15 representatives in Dutch ‘water councils’.

There were Dutch/UK links from the outset as AWP co-founder, Jasmijn de Boo, had previously been a candidate for the Dutch party. As with its Dutch counterpart, the AWP’s remit is to campaign for a better future for people, animals and the environment. Vanessa took over as the party’s leader from de Boo in 2010.

I meet Vanessa at the vegan and vegetarian Gallery Café in Bethnal Green,

a suitably eco-friendly location and part of St Margaret’s House, an East London community wellbeing charity. Her most immediate challenge is entertaining her one year-old toddler whilst also conducting our interview.

Vanessa is a vegan of 23 years and had been involved in setting up Vegan Runners. “This was my whole focus at the time,” she explains. “Vegan Runners is intended to show that vegans are just as healthy and as fit as anyone else.” It has been a hugely successful initiative that is now in its 13th year.

She was drawn into the AWP through her day job as a producer and director of films. “I really believed in what the party was doing and it was fascinating to watch a new political party start to happen.” The initial expectation was that she would record the story on film but, with de Boo stepping down, she was the ideal replacement.

Originally called Animals Count!, the party was registered with the UK’s Electoral Commission in January 2007. The name change, in 2010, made it clearer what the

organisation was all about. Vanessa feels the Animal Welfare Party complements the “many other groups doing fabulous work” but is unique in that it stands candidates in elections. It has done so in around ten elections to date, at national, European, London Assembly and local levels. In the May 2017 general election, it had four candidates and a fully-fledged manifesto. Vanessa was the candidate for Hackney South and Shoreditch.

All four candidates lost their £500 deposits (a candidate needs to secure 5 per cent of the vote to retain it), which had been crowdfunded. The financial aspect is just one barrier to small parties. “When I tell other parties in Europe about having to pay the deposit in the UK, they are incredulous,” she says.

The slow progress isn’t a surprise, says Vanessa, as it has been the same with any other new party, with the possible exception of UKIP. “It does take a very long while, but every time we stand in an election our share of the vote goes up and more people have heard of us when we talk to them on the street.” Clearly, there is a rush of interest and coverage at election

time and, in a way, this was one of the reasons for setting up the party, as it gave a platform for animal welfare.

However, with the Green Party having fairly enlightened and detailed policies on animal welfare, is there really a need for what is effectively a one-issue party?

“We can’t afford for animal welfare to be diluted. Until our policies are taken on board, we will stand to give them airtime, to give them exposure. We want the strongest policies with no restraint.”

The AWP campaigns for “improving human health, saving NHS funds, protecting the environment and global food security by promoting healthy plantbased diets” but it isn’t a vegan party per se.

“We have to look at what we can build consensus around. Our current policy is to call for a 50 per cent reduction in meat consumption.”

There is no stipulation that AWP members have to be vegan or vegetarian, and there is a small minority of the 500 or so that are not, but every general election

39

enough, having got through Gallery Café vegan chocolate cake, colouring, drawing and exploring. They head off to the V&A Museum of Childhood, around the corner, which is far more interesting for a one– year–old.

Having demonstrated over the previous hour or so her ability to multi-task, it is clear that Vanessa is eloquent and passionate about putting animal welfare on the political agenda. It hasn’t happened in the short-term for the AWP, it probably won’t happen in the mediumterm, but as its partners in other countries are showing, progress is possible. The UK isn’t the most fertile environment for this at present because of the political system, but given what has happened in politics across the globe in the last couple of years, anything looks possible. candidate was vegan. The party’s policies will resonate with anyone who cares for animal welfare and are encapsulated within the call to raise the legal status of animals to reflect that they are sentient beings, including protection in national and international law. It has policies across farming; research, testing and education; animals in the wild and as companions; and those used for entertainment, fashion and art.

“We were slightly wounded by the result of the [EU] referendum,” says Vanessa, a sentiment shared by many. For the AWP — which was strongly in favour of Remain — it took away one route to being elected. The European elections, by virtue of being proportional, have seen animal welfare breakthroughs not only in the Netherlands but also in Germany and with positive signs elsewhere. And, as Vanessa points out, many of the laws that are most influential for animal welfare are made at the EU level.

There were some animal rights campaigners who voted to come out of the EU, particularly those who saw it as an opportunity to stop the abhorrent live animal export trade, but Vanessa believes that this could have been addressed by the EU or national governments if they had genuinely had the will to do so. She fears that Brexit might mean a watering down of welfare regulations. “There is 40

this belief that the UK is a great nation of animal lovers but we don’t check that it’s still true.”

The London Assembly elections are also on proportional lines, so offer some hope.

The AWP gained 26,000 votes, so around one per cent, last time out and it takes five per cent to gain an Assembly member, “so it is not unachievable”. Another goal is to become less London-centric, perhaps by setting up local groups.

Our interview comes to an end when Vanessa’s toddler decides enough is

The International Scene Internationally there is a growing movement of people and parties working for animal rights, nature and the environment in politics and public administration. As well as the Netherlands, there are now political parties in most other European countries as well as in the US and Canada, Australia, Israel, Taiwan, Brazil and Turkey, with others on the way in other countries.

With the Dutch taking the lead, at the end of 2012 the Animal Politics Foundation was set up to bring the different national parties together.

It does this by making connections, sharing knowledge and expanding and reinforcing the networks, including through workshops and conferences.

“We are delighted for anyone in our movement who has a victory,” says Vanessa. “It is encouraging for all of us.”

Find out about the international initiatives at partyfortheanimals.nl

41

BUTTER NUTTER Feed your btternut squash obsession with these autumnal recipes SPICY THAI BUTTERNUT SQUASH AND COCONUT SOUP Serves 4

• 1 large butternut squash, peeled and cubed • 1 large red onion, peeled and chopped • 3 cloves garlic, peeled and chopped • 3 sticks celery, chopped • 1 inch piece ginger, peeled and grated • 1 large carrot, peeled and chopped • 1 tbsp vegan red Thai curry paste 42

• • • •

200g (2/3 cup) coconut milk 1-2 tbsp soy sauce 2 tsp vegan bouillon paste/powder ½ Lime, juice only

To serve • Sea salt and black pepper, to taste • Coriander leaves • 2 tbsp reserved coconut milk 1 Place all the peeled and chopped vegetables into a large pan and sauté in a little coconut or olive oil until beginning to soften.

2 Add ginger, garlic and curry paste and stir for a minute, until fragrant.

3 Add the stock powder and soy sauce to the pan, along with enough water to cover the vegetables by 1 inch.

4 Cover with a lid and gently simmer for 20 mins, or until all the ingredients are softened.

5 Add coconut cream and blend using an emersion blender, until very smooth.

6 Check seasoning, add lime juice and serve in warmed bowls with coriander leaves and a swirl of coconut milk.

Per 100g Calories: 64, Carbohydrates: 6.1g, Sugars: 3.7g, Fat: 3.5g, Saturates: 2.9g, Protein: 1.2g, Salt: 0.60g

SMOKY BUTTERNUT HUMMUS WITH ORANGE • ½ large butternut squash, peeled, deseeded and chopped into small chunks • ½ small red onion, sliced • 3 garlic cloves, whole and unpeeled • Few sprigs fresh thyme • 400g tin (2 cups) chickpeas, drained and rinsed • 2-3 tbsp olive oil • 1 tbsp sundried tomato oil • 2 sundried tomatoes, roughly chopped • Juice and zest ½ small orange

competition

WIN

1 of 10 bottles Weleda Eau Naturelle Parfumée worth £19.95!

1 Place the cubed squash, whole garlic cloves, sliced onion and thyme in a roasting dish, drizzle with olive oil and season with salt and pepper.

2 Cover with foil and roast at 200°C (Gas Mark 6, 400°F) for 30 mins, or until softened.

3 Once the squash is roasted, peel the garlic cloves and discard the skins, and transfer everything to a high speed blender with the chickpeas, sundried tomatoes, sundried tomato oil and orange juice and zest.

4 With the motor running, slowly add as much olive oil needed to create a smooth consistency.

5 Transfer to a serving dish, top with oil and dust with smoked paprika. Serve with warm pitta, crust bread or crudités.

Per 100g Calories: 118, Carbohydrates: 11.0g, Sugars: 2.4g, Fat: 5.5g, Saturates: 0.7g, Protein: 4.2g, Salt: 0.01g

Jardin de Vie Grenade - sensuality Weleda's ‘Grenade’ (French for pomegranate) is an Eau Naturelle Parfumée – slightly lighter than Eau de Toilette and more akin to the strength of Eau de Cologne – and is NATRUE-certified authentically allnatural (over 70% organic), made from sustainably sourced ingredients, and free from parabens and phthalates which abound in conventional perfumes.

The complex, heady fragrance sends the senses on an inspiring journey, and wraps us in a timeless feminine sensuality.

For your chance to win please go to veganlifemag.com/weleda 43

THE

GREAT BRITISH DEBATE OFF

Should vegans eat chips from a fish and chip shop?

44

45

Fat Gay Vegan on the power of saying no 46

W

e’ve all been there. That awkward moment when you are out with friends, work colleagues, family members or even people you don’t know all too well and somebody offers you something to eat or drink that isn’t vegan.

There can be an uncomfortable silence and you can often feel a huge desire to not want to offend people or come across as a difficult vegan.

Well, I’m here to tell you it’s OK to say no to non-vegan offerings with a friendly confidence.

Actually, it’s more than just OK. Learning to love saying “I’m vegan” gives you confidence in your beliefs, affords people a super quick insight into the type of person you are (i.e. kind!) and acts as a form of outreach to help spread your compassionate message of caring for animals.

For some people, becoming confident and comfortable with the decision of going vegan and being vocal about it takes time. One of the best ways to become assured of your own veganism is to talk about it and this can include something as simple as turning down non-vegan food.

I strongly believe a confident vegan is an attractive friend prospect to most people, not just other vegans.

When it comes to picking my friends and the people around me, there is nothing more important or admirable than a person who believes strongly

in something positive and takes an unwavering stand on that topic.

You are going to look like a person of your convictions to those around you if you employ a zero-tolerance approach to non-vegan food items. I’ve been vegan for twenty years and one of the things my friends say they love about me is my commitment to the causes in which I believe.

A confident person who can be unapologetically vegan with a smile on their face is not only an admirable person, they are also the best form of activism.

When a kind and approachable vegan stands firm and friendly in their convictions, it is the best advertisement for veganism. When people see you sticking to your beliefs yet still getting on with life and enjoying the company of those around you, it can be the inspiration they need to start thinking about taking that step themselves.

A little social awkwardness is surely a small price to pay as we find our vegan feet and save the planet.

It’s not being preachy to say “No, thanks.

I’m vegan.” It’s being true to yourself and it is just one of the ways you are working to improve outcomes for animals.

The majority of vegans you know haven’t always been vegan, so they must have had a first time hearing about the lifestyle.

Of course it isn’t always plain sailing when you are the only vegan in your social group. People can sometimes take your vegan stance as an attack on their choices or even come to see you as a ‘sanctimonious inconvenience’ (yes, that happened to me and still stings).

It can be a tricky balancing act to manoeuvre within certain groups of friends and family, but it is completely OK to stand your vegan ground even when some individuals will see your lifestyle choice as a challenge.

It’s completely understandable that the concept of veganism will be met with some resistance when you consider how ingrained the use of animals is in our society. Heck, they are even in our money!

But that is exactly why we are vegan. We want to help enact a change in these attitudes and practices in order to cause less harm. A little social awkwardness is surely a small price to pay as we find our vegan feet and save the planet.

You can gently yet firmly reassure people that your choice to not consume animal products is based on how you feel about the world around you (and animals!) and is not an attack on their personal consumption of ribs, rumps and legs. You can do this in a goodnatured way that doesn’t have to lead to offence being taken.

It’s your decision and your life being affected, not theirs. Being self-assured and happy with your choices is one of the best parts of living vegan. Learn to enjoy it.

Think of how many people’s first time you can be if you find a way to say no to non-vegan food. By politely but assuredly turning down non-vegan food and drink, you might just be positioning yourself as the seed that will one day sprout and take someone on their compassionate journey.

Seeds sprouting into compassionate journeys? Yes, even my metaphors are vegan.

47

VEGAN

is the new

BLACK Vegan fashion never looked so good

V

eganism is a lifestyle choice, not a diet; we do not eat animals and we do not wear them either. There was a time when vegan fashion choices were limited and finding a pair of nice shoes or a great watch was an impossible task. However, with companies such as Votch and Wills Vegan Shoes, both of which we featured in our October issue, bringing vegan products into the 21st century, vegans are proving that cruelty-free fashion is stylish, chic and as accessible as traditional fashion — but with one big difference. Vegan fashion does not hurt any other beings. Many of the fabrics which still adorn models taking to the catwalk are horribly cruel and we will be briefly looking at alternatives to wool, leather and silk.

Leather is perhaps the best known animal product used in fashion and the market for leather alternatives reflects this. There is pineapple leather, grape leather, leaf leather and even a leather alternative made from rubbish from the oceans. Bags, belts, watches and jackets which have the leather look without killing animals are now commonplace and you will be

48

surprised that many products, that you can pick up on the high street, and look like leather, are in fact made from plastic or a leather alternative.

Wool is perhaps one product which people do not associate with veganism straight away. Misnomers such as “you have to shear sheep or their legs collapse under the weight of wool” are rife. Wool may seem like a harmless, natural material but this is not the case and these intelligent sentient beings should not be farmed for our vanity.

Sheep have been genetically engineered to produce far more wool than they would naturally need and therefore, without human interference, sheep would shed their wool as temperatures rise. Additionally, shearing of sheep is a distressing and painful process for sheep, especially in Australia where a process called mulesing is common — when wool farmers cut the skin from lambs to reduce maggot infestations.

Besides this, wool is super itchy and there are so many great alternatives that you

don’t need to compromise your core values to keep warm this winter.

Finally, silk is a fabric that you may not have considered before. Traditionally silk is made from the cocoons of silkworms which are harvested before the silkworms have emerged. This means that the worms are gassed or steamed to kill them before removing them from the cocoons.

An astonishing fact from PETA claims that three thousand silkworms are killed for just one pound of silk.

Again, there are several alternatives to silk including rayon, which dates back to the 1880s. Rayon is made from wood pulp and is soft and versatile giving it similar properties to silk. It is also cheaper than silk and offers a cruelty-free alternative.

Over the next few pages we will be showing you that these animal-friendly alternatives are just as good, if not better, than materials used traditionally. We’d love to see your cruelty-free outfits, please send pictures of your favourite vegan finds to Olivia@primeimpact.co.uk.

On the Button

Cruelty-free fashion inspiration for this winter

Portico £69.90 Dr e ss

£69.90

Vermeer Skirt

Katrien Top £44.90

Fairfield Sweater £49.90

50

T hought...

Friends David and John started Thought to produce simple, cool, sustainable clothes. With pop-ups on Portobello Road Market and Camden Lock, Thought is growing in popularity.

We love the Katrien top, created from bamboo fibres, which is perfect for a weekend get-away. wearethought.com

Vaute...

Vaute make their vegan clothes in New York City from recycled and organic fibres in a wasteless process meaning that your piece will be cruelty-free and planet-friendly. Vaute aim to make timeless pieces which are perfect all year round. Pair their oversized sweater with a collared shirt and a chunky necklace or slouchy whitewash denim.

Vautecouture.com

$398

(£295)

Aran Sweater

Komodo...

Komodo take their inspiration from the environment around us and use animal-free products including hemp, cotton and rayon to ensure their clothes are cruelty-free. We love the Rayn Dress which is made from 100 per cent brushed rayon. It is perfect for autumn and inspired by the wilderness of Scotland. komodo.co.uk

Rayn ress D £80.00

$575

(£425)

Belden Coat

£40.00

Deano Tee 51

Step

out with

Bags

of style

Shoes and accessories with compassion

Komodo...

Komodo don’t just produce great clothes, they also have a range of accessories including these socks, which we think would jazz up any suit and make a great stocking filler.

This geometric scarf is also perfect for keeping warm as temperatures drop without compromising your vegan values. komodo.co.uk

Dhakaow B

Traingles Scarf

£22.50

£6.00

Beyond skin...

Beyond Skin make some fabulous basics like their divine faux suede Morgan Boots which we think would be great for a professional look at the office with a trouser suit or with a skater skirt for a more casual, fun look. beyond-skin.com

£85.00

Fau x ede Su Camel L yra

£85.00

52

Bourgeois Boheme...

Bourgeois Boheme use a range of leather alternatives including Pinatex and an innovative material called EcoStone on their Kate Heel, which we are a little bit obsessed with. If you want to try before you buy, Bourgeois Boheme can offer a personal one-to-one fitting at their HQ in London. bboheme.com

Algy Mens £230.00

Matt and Nat...

Radisson £85.00

Matt and Nat have to be one of the best known vegan fashion brands and it is, frankly, not surprising looking at the sleek, chic designs which they create.

Nobody will ever know that your beloved Matt and Nat isn’t leather, until you tell them, and it will become your most prized possession. mattandnat.com

Rubben Olive

Cork it Pet £70.00

£45.00

Vintagaeyland R Frost

Unity Canvas Maple

£155.00

£120.00

Kate e Ston

£198.00

Chris te x P ina

£180.00

53

Ethical Wares...

Ethical wares cruelty-free leather alternative take traditional looks and transform them into vegan friendly styles. A great alternative for vegans who want style with compassion. ethicalwares.com

Also...

Will’s Vegan Shoes Women’s Brogues in Tan. wills-vegan-shoes.com

£78.00

Treathot Bo £89.95

Vegetarian Shoes Mini Satchel vegetarian-shoes.co.uk

£69.95

£79.96

Patent ue Brog

MADE August Engagement Ring. madediamonds.co.uk

£1025+

Votch Black and White Face with Slate Grey Strap. votch.co.uk

£135.00

54

Witney Fabric Belts witney.com

£48.00+

55

Wear your heart on your

Vegan and proud

Sleeve

Punk Parrot...

This is the place to go if you want a tee which shows everyone that you are vegan and proud. We like the Go and Milk yourself tee; the print is repeated on the back so that everyone can see your vegan message. Sewn and printed in Poland. punkparrot.com

re No futfuur for

€18.57

T he ure F ut

€18.57

of Churchitan Se

k Go mislelf your

€18.57

€18.57

Grey die Hoo

£45.00

56

Ethcs...

Ethcs are parts of the Fair Wear foundation. Their UNITY design features the vegan flag design to promote compassion, peace and sustainability. Made from 100 per cent organic, ethically produced cotton. ethcs.com

ethcs.com

The street dogs of

Sarajevo

Animal advocate Maria Slough reports for Vegan Life from Bosnia and Herzegovina

O

ver the next few months Maria will be reporting from behind the camera with an access all areas insight into a series of issues. This month she will be talking about the street dogs of Sarajevo.

is here, eyes full of tears looking out from under a halo of red hair. She has news of a puppy that is fitting and we must go immediately. I feel instant warmth towards this lone crusader of the dogs.

It’s 10pm in the isolated airport of Sarajevo and half our luggage has been lost in transit. I am here with actor and fellow vegan, Peter Egan, veterinary surgeon Roger Bralow and cameraman Tom Ross.

By 11pm we are inside Milena's home, 12 storeys up. A cry of puppies greets us. There is noise and warmth and laughter as we navigate our way inside, cameras rolling. Two terrified dogs are under a table in the main room, one with little fur and protruding bones, pulled from a death shelter only days before, reminding us why we are here.

Milena's home is their sanctuary, a safe place to be.

We are here with Peter to film the street dogs of Sarajevo; we are here to meet their saviour, a lady called Milena Malesevic. A flurry of activity and Milena 58

With no equipment to hand and only the clothes he is standing in Roger tends to the puppy. He listens to her chest by holding her tiny body to his ear and feels for discomfort in her neck. With Milena close by watching over her pup, he sets up an IV line and diagnoses possible meningitis and distemper. We are filming everything as it happens.

Over the next few days we witness strong healthy dogs on the streets, smart enough to have avoided the dog catchers. From the window of the hotel we watch two dogs master the bins, one on lookout while the other ate. The unlucky ones exist in death shelters, places where dogs are discarded and

left to die. They live in dark, cold conditions, their paws enlarged with hardened faeces several months old.

Food is intermittent; all kindness gone.

As Peter walks away from these dogs, he is unable to speak.

Milena rescued her first dog in 1988, a girl called Bobi who was with her for 18 years. Four years later war struck and hundreds of animals were misplaced from their owners as years of conflict tore the country apart. Since then, against the odds, Milena has continued to care for dogs without homes. We visited some of her 250 rescued dogs who are placed in well run, clean kennels paid for by funds raised by a loyal unit of supporters from across the globe. She has a small team working

with her locally who share her love of animals and a micro team in the UK who head up the charity Saving The Strays of Sarajevo, of which Peter is chairman. The reality of the physical and emotional scars that these dogs carry was painfully evident as we filmed. Some were desperate for interaction and human contact, while others hung back in the shadows, the darkness of their story so evident.

In the last 18 years, Milena has saved hundreds of dogs. Every waking minute she has is dedicated to their rescue and care and while supported by her amazing small team, in her moments of solitude she is haunted by the faces of the dogs she cannot save. With heavy hearts we prepared to say our goodbyes knowing we are destined to return again and again until the dogs of Sarajevo are safe. Peter asks what her one wish is for the animals. "I have a vision, a vision for a mountaintop sanctuary for the dogs and a day when the death shelters are no longer needed." The air in the room is thick and heavy with emotion. Her voice breaks and pain flickers across her face, "My wish in this world is that no animal be hurt, that they are safe from harm and fear. That is my wish."

Please visit: www.savingsufferingstrays.com to support Milena with her work.

59

onegood

Tern

deserves another

Vegan Life explores the possible implications of three new Special Protection Areas around the UK 60

W

ith the world in a constant state of flux and news channels filled with threats of imposing doom flooding our screens, we can sometimes miss the good news.

in our blood, in our sweat, in our tears.

We are tied to the ocean. And when we go back to the sea - whether it is to sail or to watch it - we are going back from whence we came.”

Further, we can sometimes underestimate the impact of good news stories; we don’t mull over the good news and it doesn’t tend to pop back into your head with the same irritating regularity as bad news.

This is partly evolution’s fault — we need to focus our thoughts on the immediate dangers and possible threats but this can mean that the negative news can be overwhelming. It's time for a bit of positive news.

However, we have not treated the oceans well. We have used them as invisible landfills, where the waste disappears from sight and mind, floating off away from our little piece of the world. As a result, wildlife has suffered, including bird species, around the UK. As such, groups including the RSPB and Natural England have been campaigning to overcome the crisis faced by our native wildlife and their battle cries have finally been heard.

This small story, at face value, doesn’t seem earth shattering or monumental until you really start to understand the implications for the hundreds of thousands of individuals who will benefit.

In 2015 a game changing study found that seabird populations had dropped by nearly 70 per cent in just 60 years, equating to approximately 230 million animals.

With oceans covering over 70 per cent of the Earth’s surface, it is, perhaps, unsurprising that we are fascinated by the water which surrounds us. This fascination has captured the imaginations of great artists such as Hokusai and writers like Hemingway.

In September this year it was announced that three sites around the UK will be designated as Special Protection Areas (SPAs), joining a number of SPAs already in place with the aim of creating a protective blue belt around the UK. Special Protection Areas are zones within which specific obligations such as objectives to maintain and increase bird populations or encouragement for research are expected to be carried out.

In 1962 John F. Kennedy said: “I really don't know why it is that all of us are so committed to the sea, except I think it's because in addition to the fact that the sea changes, and the light changes, and ships change, it's because we all came from the sea.

“And it is an interesting biological fact that all of us have in our veins the exact same percentage of salt in our blood that exists in the ocean, and, therefore, we have salt

Last year, Ivan Ramirez, the Head of Conservation at Birdlife Europe and Central Asia called marine conservation “a challenging enterprise”. Indeed, just 3.9 per cent of EU waters are covered by SPAs compared to around 12.5 per cent on land. Even more surprisingly, last year the UK protected less than 3 per cent of their waters despite having one of the largest marine areas.

SPAs are special sites which are designated to protect rare birds under Article 4 of the EU Birds Directive. They first came into force in the 1980s and this new announcement will mean international protection for these three sites.

Bird populations in the UK are vulnerable to several threats as they spend time on land and in the oceans. Overfishing, drowning in fishing nets, plastic pollution

and illegal hunting are just some of the many reasons for their decline over the last half century. The news that three more areas in the UK will be designated to improve the lives of some of the UK’s most beloved birds is undeniably great.

The Northumberland Marine SPA is an open water feeding area for around 200,000 seabirds. This area is home to some of Britain’s most beloved birds including the Atlantic puffin, sandwich tern, common tern and the Arctic tern.

Puffins are particularly prevalent here with over 100,000 individuals feeding inside the Special Protection Area, accounting for over 2 per cent of the population in the UK. Puffins are instantly recognisable; their orange feet and beak make this bird one of the most adored birds on our coasts and, by making this area a Special Protection Zone, the future of puffins here is safeguarded.

Stretching for 12 miles from the coast of Scremerston, near Berwick-Upon-Tweed, this Northumberland Marine SPA covers an area equivalent to around 120,000 football pitches and is also an important site for guillemots and Arctic terns. Arctic terns are also fascinating; they have the longest migration of any bird in the world and travel as much as 44,000 miles each year.

Hamford Water (Essex) and Morecambe Bay and Duddon Estuary (Cumbria), SPAs have been extended to add protection to areas of feeding as well as breeding areas which are currently protected on the coastline.

The birds will now have a safe feeding space that will be defended into the future.

These areas will now be hubs for research and conservation work whilst minimising potential disturbances to the birds’ essential open water feeding area, so they can feed without a worry.

Andrew Sells, Natural England’s Chairman said: “This is a momentous day for a huge number of our best-loved and most charismatic seabirds, many of which have suffered population declines over recent decades.

61

“These designations will protect vital feeding areas for seabirds along the English coast, creating safe havens to help the birds thrive for generations to come.�

Atlantic Puffin

This news is undoubtedly a win for birds around the UK at threat from human disturbance. Keep your eyes open for a good news story today and know that for every bad news story, something incredible is happening somewhere else in the world.

Birds Protected by SPAS Atlantic Puffin Recognisable features: orange striped beak and feet and triangular black patches around the eyes Estimated population: 4.7 -5.7 million individuals Population stability: IUCN Vulnerable Threats: unsustainable fishing leading to reduction in food source and marine pollution such as oil spills Common tern Recognisable features: white feathers with black cap and a long orange bill with a black tip Estimated population: 1.6 -3.6 million individuals Population stability: stable (IUCN Least Concern) Threats: human disturbance (boats, vehicles) and coastal development Little tern Recognisable features: slender elegant shape with a yellow bill Estimated population: 190,000-410,000 individuals Population stability: 20 per cent decline in past two decades in UK Threats: very vulnerable to human disturbance, especially birdwatchers Bar-tailed godwit Recognisable features: long bill and legs with grey-brown plumage Estimated population: 1-1.2 million individuals Population stability: IUCN Near Threatened Threats: pollution and habitat loss for development

62

Common Tern

Little Tern

Bar-tailed Godwit

63

A parent's tale

At The Vanguard

Charlotte Meyer Zu Natrup reports for Vegan Life

H

ow many times when I have been scrolling through Facebook or Twitter recently have I come across comments or articles that Mom-Bash? Trolling parents, (dads can be bashed, too), really seems to be becoming a thing. No matter where I look, I find comments and opinions lurking that add to our parental guilt.

Mom-Bashers like to tell us, whatever we are doing, that we are doing it wrong or that they do it or did it better. They take any opportunity to state that because of how we parent, our children will be unhealthy in the future or overweight or simply hate us. These comments turn the spotlight on our anxieties, point the finger at us and say yes, that problem little junior is having that worries you so much, really is all your fault.

64

This is definitely more apparent when one is a vegan parent raising vegan children. It seems the world is still breathless with shock that we would dare to attempt such a thing. We are not only venturing to attempt parenting but we are defying conventional trends whilst doing it. This will forever suggest to others out there that we are bad parents.

Even if we try to be well versed about our choices. Even if compassion prompts us.

We are double trouble. People already love to have opinions about veganism and these judgements are only magnified when children are involved.

It does not matter where it comes from, criticism hurts. This week I was told to keep my vegan propaganda away from my children, who cannot defend

themselves. Apparently, they should be spared any harmful side effects even if I myself will suffer from such a diet. This from people who are parents themselves and who could have been more supportive. This was hurtful and a little tiring, too. I am not a militant vegan. I made a decision a while ago that the best response to these situations, the reaction that gives veganism the best press is the one where I pick myself up, dust myself off and go about my business seemingly unperturbed. But it does get a little wearying, particularly as I am an anxious parent and there is a kernel in me, deep down that does care what others think. I also certainly care what the outcome of all these diet and ethical decisions will actually be.

And this drip, drip, drip of daily disparagement about our life choices is not just upsetting, but inconvenient, too.

Yesterday, I was late to an appointment that I had planned, rescheduled and conspired to meet for months. This was simply because someone had to put their oar in and commented, negatively, on my decision. Not only because I am vegan, but because, shock horror, they also involved my son.

The aim was to drop my little ones at nursery and kindergarten sufficiently early to meet someone with whom I had been trying to meet with for weeks.

Our diaries only coincided at that one moment in the early morning. The night before, I prepared the drop off bags with military precision, set breakfast out, laid out the mornings’ clothes in readiness.

I set my alarm for the crack of dawn.

Then set it again for even earlier when I realised that 5:30 would not be early enough for that last pee my toddler always needed to take before we left.

Nor would it allow for the fifteen minutes longer that hand washing and changing various articles of clothing afterwards would inevitably take. Let’s just say, I did everything I could to make sure we got there on time.

At five I leapt from the bed, and gently managed the morning’s routine as quickly as I could. I fielded remonstrations over cereals that were not liked, tears over trousers that were too tight even though yesterday they had fit perfectly. I solved serious lifeconcerning issues such as fruit that was delivered in the wrong colour bowl, hair bands that could not be found and coats that could not be put on. I remembered it all including the Tupperware of almond milk that I always take on days when there is cereal for breakfast at nursery. My daughter screamed all the way because I refused to stop the car simply to fetch her rucksack that she had dropped on the floor of the car.

Somehow we dodged traffic queues and arrived, albeit tearstained, on time.

And then it began. As I handed over the necessaries for the day to a lady who works part time in the mornings, I was asked, ‘Why almond milk?’

Sigh. I explained the almond milk briefly.

I also mentioned that I had a very early appointment. This was, in fact, my reason for bringing my children so early.

She would not take platitudes.

VEGAN ALMOND HEART COOKIES

‘Does he not drink cow’s milk?’ Deeper sigh.

It is hard to explain how much I reigned in my temper in the next few minutes as I firmly but politely told the nice lady that no, he did not. I clarified for her that almond milk was the replacement that I, his mother, had selected for him. I made it clear why it was a healthy choice and how he was not about to die of malnutrition because of it any time soon.

It still took her a few minutes to digest this and to accept my Tupperware. It was that few minutes which set me over the edge timewise and eventually made me miss my appointment. That and the nigh-on ridiculous level of punctuality that some people here adhere to. 8:00 apparently means 8:00 and not 8:03…

I have licked my wounds over the ‘vegan propaganda’ comment, Tupperware lady has been dealt with, and if my contact can bring themselves to trust me again then I will hopefully set up a new appointment. All’s well that ends well? Maybe, but this has, however, left me wondering why, in the words of another non-vegan friend, vegans are so continually seen as ‘Keine Mensch’*. In the end, it does not really matter though.

You see, when fighting any battle, it is generally not a good game plan to rattle, denigrate, irritate, shout in the face of your antagonist. Which is behaviour often demonstrated to us by our nonvegan counterparts. Such hostility only serves, in many cases, to make your opponent’s resolve stronger. So, nonvegans, bring it on. I’m ready when you are.

• 225g (11/2 cups) almond flour (ground almonds work too, but only from blanched almonds) • 40g (¼ cup) ground flax seed • ¼ tsp bicarbonate of soda • Pinch salt • 2 tbsp vegetable oil • 2 tsp vanilla essence • 1 tsp almond essence • 80ml (1/3 cup) maple syrup • Almonds, one each for decoration 1 Preheat oven to 180°C (Gas Mark 4, 350°F) and prepare baking trays with baking paper.

2 In a bowl, combine dry ingredients together well using a fork.

3 Mix oil, essences and syrup together first in a separate bowl, then add to the almond flour combination.

Keep stirring with a fork until a thick, sticky paste is made.

4 Use a teaspoon to scoop up walnut-sized pieces of mixture. Place evenly on the baking trays.

5 Put the cutter round each ball and flatten the mixture into it as evenly as possibly. Place an almond on the top of each one as decoration.

6 Bake until light golden brown (approximately 15 minutes).

7 Leave to cool on the tray then on a wire rack. Serve with slices of pear or other fruit as a snack.

*not human beings

Charlotte Meyer Zu Natrup 65

Asian Twist Vamp up your salad game with these oriental flavours ASIAN SLAW SALAD Serves 4

For the dressing 3 tbsp soy sauce • 2 tbsp rice wine vinegar • 2 tbsp groundnut (peanut) oil • 2 tbsp toasted sesame oil • 1 tbsp palm / light brown sugar • 1 red chilli, deseeded and finely chopped • 1 small clove garlic, minced • ½ tbsp ginger, minced • 1 tbsp finely chopped fresh coriander stalks. Reserve leaves for garnish.

• Juice ¼ lime For the salad: • 1 sweetheart cabbage, shredded 66

• 2 large carrots, chopped into matchsticks • 2 red or yellow peppers, thinly sliced • 240g (1 cup) cooked edamame beans • 4 spring onions, thinly sliced To garnish: • 2 spring onions, thinly sliced • 1 handful fresh coriander leaves • 75g (½ cup) unsalted peanuts • 65g (½ cup) pumpkin seeds 1 For the dressing, whisk together the first 5 ingredients in a small mixing bowl.

Then mix in the remaining 5 ingredients.

Transfer the dressing to a small jug.

2 Combine the salad ingredients in a large serving bowl.

3 Pour over the dressing and gently

mix it in. Leave the salad for at least 15 minutes before serving for the flavours to infuse.

4 Meanwhile, place the nuts and seeds into a pan over a medium heat. Dry-toast them for 10-15 minutes until browned and aromatic.

5 Serve onto plates or bowls with some chopped spring onion, coriander leaves and some nuts and seeds sprinkled over the top.

Per 100g Calories: 160, Carbohydrates: 6.7g, Sugars: 4.9g, Fat: 11.0g, Saturates: 1.8g, Protein: 7.4g, Salt: 0.38g Recipes and images supplied by: Michael Kitson www.discoverdelicious.org

67

Amiamo L'italia

Love Italy with these traditional dishes 68

(We love italy)

CALAMARATA PASTA WITH MUSHROOMS, BEANS, AND GREENS Serves 4 • • • • • • • •

Extra-virgin olive oil 1 small onion, sliced 1 garlic clove 1 bunch Swiss chard, chopped Salt 225g (2 cups) mixed mushrooms 240g (1 cup) cooked cannellini beans 150g (¾ cup) tomatoes, peeled and crushed with a fork • Freshly ground black pepper • 450g calamarata pasta or similarly thick, tubed pasta 1 Heat 2-3 tablespoons of oil in a large skillet. Sauté the onion and garlic clove in the oil.

2 Add the Swiss chard, season with salt and leave to fry lightly over a low heat, stirring every so often.

3 When it is halfway done cooking, add the mushrooms and a little warm water, if needed, then cook covered until the chard and mushrooms are soft — it should take 15 minutes total — then add the beans, too.

4 Toss in the tomatoes, crushed with a fork, then season with salt and pepper, stir and cook for another 10 minutes.

5 Cook calamarata pasta, drain it when it is al dente, reserving the cooking liquid, and sauté it with the vegetables for a few minutes, adding a little cooking liquid, if necessary, as it should not be too dry.

6 Serve sprinkled with pepper.

TIP The calamarata is also outstanding with sauce and then baked with breadcrumbs in the oven.

Per 100g Calories: 169, Carbohydrates: 30.0g, Sugars: 1.7g, Fat: 1.5g, Saturates: 0.2g, Protein: 7.2g, Salt: 0.06g

TUSCAN KALE WITH TOASTED BREAD Serves 4

• 500g (2 cups) dried white beans (Toscanelli or cannellini)

• 2 bunches (4 cups) Tuscan kale • Extra-virgin olive oil (fresh oil, if possible) • 1 garlic clove, unpeeled, plus more to rub bread • Dried chilli pepper, finely chopped, to taste (optional) • Salt and freshly ground black pepper • 4 slices vegan Tuscan bread, rubbed with garlic and toasted

garlic, some chili pepper, if you like spice, and season with salt and black pepper to taste. Add the beans with some of their stock, then cook over high heat just long enough for it to develop flavour.

4 Place a slice of garlic-rubbed toasted bread in each bowl, then add an abundant ladle of kale and beans on top plus a little of the cooking stock.

5 Drizzle a generous amount of fresh oil on top and serve.

1 Soak the beans, covered with water, in a bowl overnight, then drain them into a pot filled with around 2 quarts of water and cook them, covered, over low heat, until they are soft but still whole. The water should just be simmering and it will take around 2 hours.

2 In the meantime, remove the toughest leaves from the kale, blanch them in a large pot of salted, boiling water, and then remove them with a slotted spoon.

3 Heat a little oil in a large skillet. Sauté the kale in the oil, together with the

TIP In Florence, we are very demanding when it comes to Tuscan kale. The good, delicate ones are best after the first frost, so we eat them from December onward. Toscanelli beans are perfect, as they have a thin skin and are full of flavour.

Per 100g Calories: 227, Carbohydrates: 39.0g, Sugars: 3.1g, Fat: 4.3g, Saturates: 0.7g, Protein: 6.7g, Salt: 0.33g

69

all that

Glitters isn't good The real cost of diamond mining

F

or many, the day you get engaged is one of the most wonderful days of your life. However, plucking up the courage to ask someone to spend the rest of their life with you is a terrifying task and it’s no wonder that opening a box containing a sparkling bribe has been a tradition for centuries. Over time, diamonds have come to symbolise love and, due to our comparison culture, demand for bigger, clearer diamonds has slowly increased over the years.

Indeed, diamonds may be girl’s best friend but our obsession with them has led to catastrophic environmental damage, wildlife loss and bloody conflict in many countries. The industry has managed to mask these damning facts from consumers and most of us are unaware of the impact the diamonds which adorn our ears, hands and necks are having on the earth.

70

Diamonds are found in 35 countries around the world and, according to the US Geological Survey, Botswana, Australia, Congo and South Africa have the most plentiful naturally occurring diamond reserves. Although, there are also significant reserves in Angola, Sierra Leone and Namibia.

The reason that these countries are blessed, or cursed, with diamond reserves is unknown. There are several different theories about exactly how diamonds form in the Earth’s mantle (about 90 miles beneath the surface of the earth), but it is generally agreed that immense pressure and heat is needed to form these natural gems deep below the surface of the earth.

They are subsequently transported to the surface through volcanic activity including a special type of magma called kimberlite which rises to the surface through volcanic

pipes and large eruptions, carrying the precious diamonds with it.

Since their first discovery it has been clear that humans have a natural fascination with diamonds. This fascination has led to an increase in demand and consequentially, prices have soared with yearly increases of around 4-6 per cent.

With demand continuing to grow and enormous amounts of money up for grabs, environmental and animal welfare concerns can be disregarded in favour of greater profit margins and gains for shareholders.

This is not expected to slow anytime soon. With known diamond fields being depleted, remote areas rich with mining potential are being discovered. The development and preparation of these areas for mining has disastrous impacts on the local environments, communities

transported and used as medicinal products. This poses a threat to many endangered species.

and wildlife. In addition to this, much like landfills, mines require maintenance and monitoring beyond closure to ensure that the local environment is unaffected by the mining activities.

The World Diamond Council have said: “It must be recognised that mineral extraction by its very nature of mining does have the potential to impact the environment unless carefully managed.�

However, issues arise because in many cases mines are not carefully managed.

Africa is a resource rich continent and is home to around 30 per cent of the world’s natural mineral resources including platinum, gold and diamonds. But, it is also a capital poor country and, as such, mining in African countries poses many uncertainties and risks.

Habitat loss to make way for roads and railways to transport excavated materials from the mines is thought to be the biggest threat to wildlife populations.

Infrastructure construction means that trees are cleared and local flora is destroyed. Animals lose their habitats and are at a higher risk of being hit by vehicles.

Diamonds are not a need, they are a want.

In addition, as these relatively untouched areas become more accessible, it is not uncommon for commercial bush meat hunters to enter the area. Commercial bush meat hunters kill animals to supply local cities with meat for consumption similarly wildlife traders capture live animals for the pet trade or to be

In countries such as Canada these problems are muted and mining activities are managed more carefully. However, all diamonds have an impact, no matter where they come from. There are many animals, such as caribou, which migrate across this vast country. New roads can disrupt these traditional migration patterns, especially if the roads are close to sensitive calving grounds. A 2009 study found that migrating caribou diverted over 10km from their traditional routes to avoid the diamond mines. It is clear that this mining affects these beautiful animals.

So, how exactly does diamond mining affect the environment?

By far the most problematic environmental concern is the pollution of waterways. Machinery used to extract diamonds often leak hydrocarbons such as fuels, oils and drilling fluids, which can

Foreign investment, especially from China, is fuelling the mining boom we are seeing across Africa, and especially in Zimbabwe. The scale and speed at which this development is progressing means that environmental considerations are often tossed aside in favour of engorging potential profits. Africa has some of the most valuable ecosystems in the world, notably the rainforests of central Africa and the Rift valley savannas, which are in danger of being wiped out by mining activities destroying thousands of trees and removing valuable carbon sinks.

71

leach into waterways through the soil.

Research has shown that negative effects can extend for as far as 20 miles from polluting mines.

Pollution in the form of acid mine drainage also needs to be monitored to ensure the health of the environment surrounding diamond mining activities.

Acid mine drainage is a long-term problem and needs to be monitored long after mines close. Acid mine drainage occurs when minerals, such as sulphides, are brought to the surface via excavation of soils. These minerals oxidise to form acids, such as sulphuric acid, which dissolve heavy metals from soils. These metals and acids do not occur in such quantities at the surface naturally and therefore the toxic mixture can devastate the natural balance of water bodies, including groundwater and aquifers. The US Environmental Protection Agency has said that acid mine drainage is the most serious environmental concern for the mining industry.

Acid mine drainage can have a severe impact on aquatic ecosystems. As this toxic cocktail leaches into streams and rivers, it lowers the pH of the water (it becomes more acidic). Acidic water can cause adult fish to die and stop fish eggs from hatching. High levels of acid can also kill plants which are eaten by aquatic species, reducing food availability for fish.

Typically, a pH between 6.5-8.5 is considered healthy; some acid mine drainage has been found to have a pH as low as -3.

72

The acid mine drainage problem is only increasing; in South Africa it is estimated that acid drainage from diamond mines increased by 36 per cent between 1956 and 2003.

Pollution of water bodies in close proximity to mines can be exacerbated by overextraction. Diamond mining is a water intensive activity and therefore, especially in warmer climates, clean water can become a scarce commodity close to diamond mines. The reduced water flow as a result of extraction means that pollutants are not diluted and the potential negative effects of pollution are increased.

The pollution of water sources does not just have an environmental impact on the water quality and aquatic life, but on the animals which drink the water downstream of diamond processing facilities and the people who bathe in and drink the water. There have been many reports that animals that drink the water from the Odzi River, a tributary of the Save River in Zimbabwe, are falling ill and dying and humans are developing rashes.

Although it has not been confirmed, this could be a result of acid mine drainage lowering the pH of the river.

Another significant environmental impact of diamond extraction is the clearing and removal of vegetation and soil.

In South Africa it is estimated that The De Beers diamond company have destructed land corresponding to approximately 2,000 football fields. The vast size of areas being cleared is destroying animals’ habitats, and clearing biologically significant plant species across Africa.

Common sense dictates that this habitat destruction and environmental upset is not beneficial for the animals living in these areas, worldwide biodiversity or the health of our environment.

All diamonds have an impact, no matter where they come from.

What is it all for? Diamonds are not an essential commodity and we do not need them to survive. The destruction is utterly unnecessary.

Think on this. 1,750 tons of earth must be extracted to find a 1 carat rough diamond — the average engagement ring diamond size is around 1.25 carat. Is one ring worth the destruction?

In some countries there are strict environmental laws which ensure that environmental damage is minimised, if not eradicated completely. However, in some, environmental concern is minimal.

Zimbabwe is a country in political turmoil and therefore the environmental impact of mining here is thought to be catastrophic.

Andrew Mambondiyani is a Zimbabwean environmental journalist for Think Africa Press and has been speaking out about the environmental impact of diamond mining in Zimbabwe, which is one of the poorest countries in the world with endemic poverty and rife unemployment.

Mambondiyani has reported concerns that large diamond processing plants are directly polluting the Odzi River with toxic effluent and raw sewage. However, Zimbabwe’s diamond industry very firmly props up the political dictatorship there and Mambondiyani’s voice, and many voices like his, are being silenced.

The ZANI-PF Party is currently led by President Robert Mugabe, who has ruled since independence from Britain in 1980, and has been strongly linked to mining companies. Earlier this year it was widely reported that Mugabe’s spy agency secretly controls a mine in the Marange region, one of the best known diamond fields in the world. The activities of the diamond company, Kusena Diamonds, are thought to be directly funding ZANI-PF Party campaigns and enriching the corrupt political elite in Zimbabwe.

Indeed, a research team led by Paul Collier at the World Bank, found a strong correlation between armed conflict and dependence on natural resources such as diamonds, gold or oil. Conflict diamonds, also known as blood diamonds, have become more known as a result of the 2006 film starring Leonardo DiCapro.

Diamond mining has funded and fuelled many brutal conflicts in African countries such as Angola, Sierra Leone and Liberia resulting in the death of thousands of people. Furthermore, terrorist groups such as Al-Qaeda are also thought to be linked to diamond extraction.

As a result of the increased awareness of troubles surrounding diamonds in the early 2000s, the UN set up The Kimberly Process in 2003 in an attempt to clean up the diamond trade. Member states set up import and export systems for rough diamonds and 81 countries including Zimbabwe, Angola, Liberia, South Africa and Sierra Leone are part of the The

Kimberly Process. However there have been criticisms of the process, especially following the UN’s decision to reverse their previous position and allow exports from the Marange diamond films, one of the most notorious conflict diamond sites and the site of the Kusena Diamond mine, thought to fund Mugabe’s regime.

Diamonds are not a need, they are a want.

The murder, habitat destruction and environmental pollution associated with diamond mining is utterly unnecessary.

Despite this, our obsession has led to war, organised crime, murder and environmental damage. However, you needn’t give up your dream of a sparkling ring sitting atop your fourth finger or dangling from your earlobe. The manmade diamond industry is increasing rapidly.

The US Environmental Protection Agency has said that acid mine drainage is the most serious environmental concern for the mining industry.

MADE Diamonds create luxury, ethical and cruelty-free engagement rings set with diamonds created in a laboratory. Each ring is handmade in Britain by their small team of skilled goldsmiths. The people behind MADE Diamonds have been in the fine jewellery business for over 30 years and it was their adoption of a vegan lifestyle some years ago which prompted a realisation of the need to change their business to align more closely with their values.

Buying a ring knowing that no trees were cleared, no animals lost their habitats or their lives and the environment was not polluted is the best of both worlds.

Don’t worry about what you already have on your finger; veganism is about doing the best we can, not berating ourselves for our past decisions. But, we do need to think about the future and educate people about the impact of diamonds mining so that we can change the future for the people, places and animals suffering for our sparkle.

73

LEMON CHEESECAKE CHIA PUDDING Makes 8

For the base • 400ml (13/4 cups) filtered water • 1 lemon verbena tea bag • 300g (11/3 cups) pitted dates • 200g (11/2 cups) Brazil nuts, roughly chopped For the filling • 150g (1 cup) cashews, soaked in filtered water for 3–4 hours • 400ml tin coconut milk • 1/2 vanilla pod, seeds scraped out • Finely grated zest and juice 2 large lemons • 12 pitted dates • 300ml (11/4 cups) filtered water • 125g (3/4 cup) chia seeds For the decoration • Toasted coconut flakes or dried rose petals To make the base, place the water into a saucepan and add the lemon verbena tea bag.

Bring to the boil, then remove the tea bag and add the dates. Reduce the heat to medium and allow the dates to soften in the tea. Using a wooden spoon, begin to stir and break down the dates until a paste is formed. Add the chopped Brazil nuts and stir to combine. Press it into the base of 8 individual glasses or serving dishes.

1

LEMON

HEAVEN Picture perfect pudding

To make the filling place all the ingredients, except the chia seeds and rose petals, into a blender or food processor and blend on high for at least 2 minutes or until a smooth liquid has formed and all the cashews and dates have been puréed. Pour into a large mixing bowl and add the chia seeds. Use a whisk to make sure all the chia seeds have been evenly distributed into the liquid.

2

Pour the liquid mixture over the cheesecake base, then place in the refrigerator to chill and set. This will take an hour or you can leave it overnight. Decorate with rose petals or coconut flakes and serve.

3

Per 100g Calories: 372, Carbohydrates: 30.0g, Sugars: 25.0g, Fat: 24.0g, Saturates: 8.5g, Protein: 7.9g, Salt: 0.02g Recipe from: The Yoga Kitchen by Kimberly Parsons (Quadrille, £20) Photography ©Lisa Cohen. Kimberly lectures on CNM’s Natural Chef and Vegan Natural Chef Diploma Courses at the College of Naturopathic Medicine. www.naturopathy-uk.com

74

1

2

VEGAN Spotlight

our favourites this month!

4 1. Cawston Press Apple and Gooseberry Juice

Using gooseberry puree and apple juice, Cawston Press hope to revive the long forgotten gooseberry.

The 1 litre bottle doesn’t contain any sugar, artificial sweetner, preservatives or colouring. cawstonpress.com

3

2. Nuzest Good Green Stuff 300g

This nutritional supplement supports all 12 body systems for peak health and performance. It includes folate, carotenoids, vitamins, is GF and suitable for all over the age of 4. nuzest.co.uk 3. Ugly Sparkling Water

5

These sparkling waters from Ugly come in Triple Berry, Orange, Tropical and Lemon & Lime flavours.

With no sugar, sweetener, calories or artificial flavours these drinks are healthy too! uglydrinks.com 4. How To Create A Vegan World, Tobias Leenaert

This is a must-read for those who want to make the world a better place for animals and is full of advocacy tips for new vegans. The foreward is written by Peter Singer and the book is available on amazon. veganstrategist.org 5. Naomi’s Kitchen

6

‘I am’ super blends range includes five scientifically formulated blends of powdered superfoods which support physical and mental health. Drink daily by adding to your favourite nut milk or smoothie. naomis.kitchen 6. Mr Lees Noodles

These tasty pots from Mr Lees are perfect for those days when the thought of whipping up an oriental treat from scratch is just too much to bear. Just add water and you have a delicious meal. mrleesnoodles.com 75

Rishi Nursimloo reports on the importance of Vitamin D as winter approaches

F

rom about late March/early April to the end of September, most people should be able to get all the vitamin D they need from sunlight. But as we are approaching winter, the UK’s exposure to sunlight is diminishing, meaning we can underestimate how much Vitamin D we are getting. In this article, we will review this undervalued vitamin, its importance in the human body and why we should be concerned during this time of year.

What is Vitamin D and why is it important?

Vitamin D (known as calciferol) is a fat-soluble vitamin, which means that your body can store extra amounts of vitamin D for a long period of time.

It is responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, and is important in an array of other biological effects. In humans, the most important compounds in this group are vitamin D3 (cholecalciferol) and

76

vitamin D2 (ergocalciferol), however the latter is less biologically active.

The benefits of vitamin D is well established; it plays a significant role within calcium homeostasis and bone metabolism (in preventing rickets) and osteomalacia, a bone disorder within children and adults which manifests as a result of a lack of vitamin D. This also means protection against osteoporosis in older adults and the elderly, as vitamin D helps our bodies absorb and use calcium and phosphorous for strong bones and teeth. Alongside the strong evidence of the vitamin on bone health, this also includes protection against the risk of other preventable chronic conditions, such as cardiovascular disease, diabetes, and even some cancers (such as colorectal cancer).

However more studies are needed to draw any firm conclusions in this area.

Vitamin D insufficiency affects almost 50 per cent of the population worldwide,

across all ethnicities and age groups. In regard to dietary intake of vitamin D, it has very little importance when obtained by regular sun exposure. As we approach November through February, the UK population and those living about 33 degrees north or 30 degrees south of the equator, get less sunlight and therefore obtaining vitamin D can be an issue.

Risk factors of Vitamin D deficiency Risk factors can be subdivided into the following; 1 Modifiable Sunscreen use and low vitamin D intake, less time outdoors, or those who cover up with clothing when they are outdoors.

Note: your body can't make vitamin D if you are sitting indoors by a sunny window because ultraviolet B (UVB) rays cannot penetrate through the glass.

2 Non-modifiable Skin colour (for those with darker skin, such as African-Americans, higher pigmentation reduces vitamin D production in the skin) and age (our ability to create vitamin D in the skin drops as we get older).

3 Non-patient Geographic location and season (living further away from the equator or those who are overweight or obese) What about dietary sources of vitamin D, isn’t food intake sufficient?

Vitamin D is not found naturally in many commonly consumed foods, so deficiency doesn’t just present an issue for vegans. but the UK population as a whole.

Public Health England (PHE) advised the UK government in 2016 that everyone needs vitamin D equivalent to an average daily intake of 10 micrograms, which is in parallel to the recommendations of the Scientific Advisory Committee on Nutrition (SACN).

Consuming foods to meet this recommendation would be difficult, either naturally containing or fortified with vitamin D, therefore during the autumn and winter periods, the UK population should consider taking a daily supplement containing 10 micrograms of vitamin D. Purchasing supplements

isn’t always an option for low-income families but schemes such as the Healthy Start scheme allows provision of vitamin D supplements (and other vitamins/ minerals) free of charge.

Speak to your pharmacist, GP or health visitor if you are unsure whether you need to take a vitamin D supplement or don't know which supplements to take.

Low or insufficient vitamin D is not an uncommon deficiency and can be found all around the world in all ethnic and age groups. The amount of vitamin D in your body has a huge effect on musculoskeletal health and low intakes of the vitamin have been related to chronic disease. As a nutrition consultant, I agree with both PHE and SACN’s recommendations and suggest taking a vitamin D supplement to avoid deficiency, as simply taking a multi-vitamin do not contain enough vitamin D. As always, if you think you that you are at risk of vitamin D deficiency, or have any related questions, be sure to ask a health professional or doctor, as you can request a blood test for vitamin D. The information provided by the writer is not intended to diagnose, treat, cure, or prevent any disease.

Right up Your street

Invite your neighbours over for these sharing dishes 78

ARROZ CON NO-POLLO Serves 4

• 1 tbsp olive oil • 1 onion, diced • 225g (11/3 cups) package tempeh, diced • 4 tomatoes, chopped • 1 medium green bell pepper, seeded and diced • 400g (11/2 cups) tin black beans, rinsed and drained • 1 100g (1/2 cup) tin sliced olives, drained • 75g (1/2 cup) raisins • 1 vegetable-style vegan bouillon cube • 950g (6 cups) cooked long-grain rice • 1 avocado, peeled, pitted, and sliced, for garnish 1 Heat the olive oil in a large saucepan over medium-high heat.

2 Add the onion and cook until translucent, about 5 minutes.

3 Add the tempeh and cook until browned.

4 Add the tomatoes, bell pepper, black beans, olives, raisins, and bouillon.

5 Lower the heat to medium-low, cover, and simmer for 20 to 30 minutes.

6 Add the cooked rice to the pot, stir, and heat through.

7 Top with sliced avocado.

Per 100g Calories: 153, Carbohydrates: 22.0g, Sugars: 0.0g, Fat: 1.0g, Saturates: 0.2g, Protein: 9.7g, Salt: 0.25g

MINI TOMATO TARTS WITH SPINACH PESTO Makes 12

Crust • 225g (11/2 cups) spelt flour or wholewheat flour • 1/2 tsp sea salt • 80ml (1/3 cup) cold water • 3 tbsp olive oil Cashew Riccotta • 150g (1 cup) raw cashews, soaked for at least 1 hour, rinsed, and drained • 3 tbsp water

• • • •

1 tbsp lemon juice 1 tbsp nutritional yeast 1/4 tsp sea salt 20g (1 cup) loosely packed fresh basil leaves Spinach Pesto • 170g (3/4 cup) baby spinach • 20g (1 cup) tightly packed fresh basil leaves • 75g (1/2 cup) raw cashews • 2 garlic cloves, peeled • 2 tbsp nutritional yeast flakes • 1 tbsp fresh lemon juice • 1/2 tsp sea salt • 60ml (1/4 cup) olive oil Garnish • 12 Roma tomatoes slices • Fresh basil leaves 1 Preheat the oven to 200°C (Gas Mark 6, 400°F). Coat a mini tart pan or muffin tin with nonstick baking spray.

2 To make the Crust Combine the flour, salt, water, and olive oil in a bowl and knead until mixed. Turn the dough out onto a lightly floured surface and roll it out to (1/4in) to (1/8in) thick. Using a cookie cutter, a drinking glass, or a ring mold that’s approximately the size you’ll need for your pan, cut the dough into 12 circles. (I use a (3in) ring mold.) Gently pick up each dough circle and place them in the pan compartments. Press the dough circle into all the corners and trim away any excess. Set aside until ready to fill.

3 To make the Cashew Riccotta Combine the cashews, water, lemon juice, nutritional yeast, and salt and process until fluffy and ricotta-like. This could take up to 5 minutes. You may need to stop the food processor and scrape down the sides with a spatula once or twice. Add the basil and give it a few pulses, until it’s chopped a little and mixed in.

4 To make the Spinach Pesto Process the spinach, basil, cashews, garlic, nutritional yeast, lemon juice, and sea salt in a food processor until finely chopped. With the processor running, add the olive oil through the feed tube and continue processing until thoroughly combined.

5 To assemble the Tarts Fill each crust with cashew ricotta and top with a tomato slice. Bake for 15-20 minutes, until the crusts are golden brown. Remove from the oven and let cool for a few minutes. Top each tart with a dollop of pesto and a few basil leaves.

Per 100g Calories: 353, Carbohydrates: 23.0g, Sugars: 2.3g, Fat: 24.0g, Saturates: 4.1g, Protein: 11.0g, Salt: 0.28g Reprinted from: The Main Street Vegan Academy Cookbook (BenBella Books, 2017) 79

QUINOA BRUSCHETTA SALAD Serves 6

• 190g (1 cup) quinoa • 470ml (2 cups) vegetable broth • 2 tomatoes, chopped and seeded • 150g (1 cup) seeded, chopped cucumber • 1 green bell pepper, seeded and chopped

80

• 150g (1 cup) diced red onion • 20g (1 cup) fresh basil leaves, chopped • 1-2 tbsp olive oil • 2 tbsp balsamic vinegar Rinse the quinoa until the water runs clear.

2 Bring the quinoa and broth to a boil in a medium saucepan.

3 Reduce the heat to low, cover, and simmer until the quinoa is tender and most of the liquid is 1

absorbed, 15-20 minutes.

4 Allow to cool.

5 In a large bowl, toss together the tomatoes, cucumber, green pepper, red onion, and basil.

6 Add the cooled quinoa.

7 Add the olive oil and vinegar and gently toss to coat.

Per 100g Calories: 129, Carbohydrates: 17.0g, Sugars: 4.3g, Fat: 4.4g, Saturates: 0.6g, Protein: 4.3g, Salt: 0.33g

81

EATING OUT Veggie Galaxy, Boston

82

B

oston is the capital of Massachusetts and New England’s largest city it is also the perfect place to be at this time of year. In Autumn, or fall if you’re American, the New England region is awash with beautiful oranges, reds and browns as the trees start to drop their leaves in earnest and shop windows are adorned with a rainbow of autumnal colours. At this time of year, the American Football season has begun as well and one of the game's most successful teams, The New England Patriots, are based just outside the city.

Boston is perhaps overshadowed by its close proximity to New York but this beautiful city has just as much to offer.

From the famous Boston Tea Party Ships to the Museum of Fine Arts, there is plenty to entertain, yet perhaps the biggest draw Boston can offer the vegan traveller is the incredible Veggie Galaxy.

Veggie Galaxy is a short walk from the heart of Boston over the Harvard Bridge and is close to the Massachusetts Institute of Technology as well as Harvard University itself, which is definitely worth visiting. From the outside, Veggie Galaxy is reminiscent of Pizza Planet (from the Toy Story films) and on the inside it presents as a typical American diner with red stalls at the bar an open kitchen.

The menu is extensive, as Veggie Galaxy is open for breakfast, lunch and dinner.

All menu items are vegetarian and every single thing in the restaurant can

be made vegan. In addition, all of the baked goods are made in-house and are always 100 per cent vegan, the cocktails and beers are all vegan and there are vegan wine options. Heaven!

If you are one for a hearty breakfast, Veggie Galaxy will not disappoint.

Avocado toast with shiitake bacon, vegan eggs benedict or pancakes with coconut cream and berries are just some of the delicious breakfasts which will ensure you won’t get hungry before lunch. Try the corned-beef seitan hash for a typical American breakfast or, if you are feeling particularly adventurous, biscuits and gravy!

If you visit this mecca later on in the day, start with an indulgently thick frappe in chocolate, vanilla and strawberry flavours and pair with the enormous Kendall Square mountain-of-a-burger (black bean patty, roasted red pepper puree and onion rings). If you want to go all-out American, you can order a side of vegan mac and cheese to share.

Some of the most popular options at Veggie Galaxy though, are their vegan doughnuts which are made fresh onsite.

Flavours including, but not limited to, lemon meringue pie, passion fruit, lime and coconut and the classic glazed are deliciously tempting and even if you are too full after your savoury splurge, make sure you get one (or more) to take away. They are undeniably worth the innumerable calories.

Dessert options include Boston cream pie, brownies, snickers pie and chocolate cake, all of which can be served with vegan ice cream or whipped cream.

These are not the subtle flavours of a delicate French tarte au citron or a Victoria sponge cake, but that is not what Veggie Galaxy is about. Veggie Galaxy is about extravagance, it’s about taking your non-vegan friend to a place where they will be amazed that the food in front of them does not contain a single animal product. It’s about having a bit of fun with food and not taking life too seriously. After all, what’s life without a little indulgence?

83

Friends

Fur ever Can our furry friends survive on vegan diets?

84

T

here are a growing number of people following a plant based diet who describe themselves as vegan. Veganism, as we all know, is far more than simply removing animal products from your plate (although it may start like this).

Most vegans are animal lovers and therefore, it is unsurprising that many have companion animals. Dogs, cats, rats, chickens, pigs‌ the list goes on.

Feeling the love from another animal and giving them a big cuddle at the end of a day is one of the purest pleasures in life.

We feel that the age old debate over feeding our companions meat is still

very much relevant so we look into the science behind what our companions need to eat and explore those which can survive and thrive on vegan diets.

It is still surprisingly common that what we feed our companions is so interesting to non-vegans and sometimes the very fact that we choose to spend our lives with a companion animal is ammunition for omnivores.

We want to arm you with all of the facts so that you don’t feel caught out in one of these conversations.

Another consideration at this time of year is the impact of Bonfire Night on companion animals. Therefore in this feature we are going to be exploring

the impact that fireworks have on companion animals and wildlife. We will also be providing you with companion and animal-friendly options so that you can still celebrate Guy Fawkes Night without the worry that your party doesn’t hurt any of our furry, and nonfurry, friends.

We also have a pets product page which will provide you with ideas for things you can buy to treat your companion (with plenty of time before Christmas too).

Finally, and most importantly, when choosing your companion remember to adopt not shop.

85

Soul Mates N

Vegan companions for vegan people

ot everybody wants the commitment of a dog or a cat but wants that warm fuzzy feeling you get from loving another sentient being. As veganism increases, it is natural that more and more people are exploring meat-free foods for their companions. Therefore, we have an overview of animals which can survive and thrive on a vegan diet so that no animals have to suffer in order to feed your own beloved companion animals.

Rats Domesticated rats are descended from Norwegian rats and are affectionate, intelligent and sociable animals. They can be taught, have incredibly good memories and contrary to popular belief, rats are incredibly clean. They are also very intelligent and as such they need to be homed with a companion to keep them company; it goes without saying that pairing rats in same sex pairs is advisable.

There is no reason that rats can’t survive on 100 per cent vegan food, but you need to ensure that your companion is

86

getting a fully balanced diet with lots of fresh veggies and fruits, grains, seeds and nuts. Wild rats are omnivorous eating seeds, insects, reptiles, eggs, fungus and flowers. However, this does depend on the food sources around the rat’s habitat and rats can eat primarily plant based diets in the wild.

Rabbits Rabbits are herbivores so they naturally eat a plant based diet making them perfect pets for vegans. Sadly, rabbits are the third most abandoned animals in shelters and therefore there are many available for adoption! Rabbits need intellectual stimulation and love to play so are great if you want to give your companion lots of attention.

Gerbils There are nearly 100 species of gerbil, although most companions will be Mongolian gerbils. Like rats, gerbils are omnivorous in the wild and will eat insects if they can but can survive on a vegan diet. Gerbils can eat any of the foods which we eat, though processed foods are a no-no. Ensure lots of

seeds, fresh vegetables (especially root vegetables) and you can supplement these with ready mixed gerbil food — most of which are vegan.

Gerbils have evolved to produce less urine and conserve water and therefore they are incredibly clean and able to explore the house without accidents.

Hamsters Hamsters have long been seen as the companion for young children as people assume, due to their small size, that they are easy to care for. This leads to many hamsters being abandoned or cared for poorly by unprepared parents or children fed up with having to wake up their nocturnal friends.

However, when properly cared for hamsters make incredible companions and are very loving. They can also survive perfectly well on fruits, nuts, berries, vegetables and dried foods meaning that you will never need to buy animal products for your companion.

87

1

2

3

4

5

6

GET YOUR PAWS ON THESE Vegan food for your companions 1 Yarrah Organic Vegetarian Dog Food — £9.49 (2kg bag)

Yarrah’s dry vegan food gives dogs a perfect balance of proteins, fats and nutrients to ensure that your companion has everything he/she needs to thrive.

Yarrah is especially good for dogs with sensitive stomachs. Yarrah.com 2 Benevo Vegan Cat Food — £9.99 (2kg bag)

This dry cat food is nutritionally complete and balanced for adult cats. Providing 28 per cent protein and 13 per cent fat, including a source of taurine, your cat companion will not need any extra supplements with this food. Benevo.com 3 Benevo Poo Bags — £5.99 (120 bags)

These plant based doggy bags are 100 per cent biodegradable and compostable. The natural materials used in its composition ensures that it is able to be broken down naturally. The bags are unscented. Benevo.com 4 Plant Based Recipes for Dogs by Heather Coster — £7.99

Plant Based Recipes for Dogs does what it says on the tin. With over 60 recipes including sweet potato chew strips, coconut & pinapple cookies, quinoa protein power dinner and Buddha bark bowl.

Available on Amazon.

5 Ami Vegan Cat Food — £10.99 (1.5kg bag)

A complete cat food which is enriched with omega 3 and taurine to ensure that your cat is in perfect health. Never tested on animals and free from animal ingredients, this is a great replacement for meatbased companion foods. Amipetfood.com 6 V-Dog Crunchy Nuggets — £7.80 (2kg bag)

Previously known as Happidog, V-Dog crunchy nuggets are 100 per cent vegan. Using soya protein, pasta and vegetables this food is rich in methionine, essential for healthy muscles.

V-dog.com 88

89

Buon

Ap-paw-tito

Can cats and dogs live healthy lives on a vegan diet?

90

T

his is one of the most fiercely debated arguments among vegans. Should we be feeding our companions meat when we are so passionately opposed to eating it, and therefore supporting the industry, ourselves?

The reason that vegans, and nonvegans, argue their point of view so stubbornly is because of love. We all love our companions and want to do the best by them. The thought that we are harming them in any way with what we are feeding them is upsetting and it is natural, therefore, that we feel the need to defend our decisions.

We are going to be presenting the information on this topic to you, so that you can decide what is right for you and your companion.

We will start with cats. Cats’ needs are a little more complicated than dogs as they are carnivorous, in evolutionary terms.

Many professionals are vehemently against feeding cats a vegan diet.

Cailin Heinze, a veterinary nutritionist, describes vegan diets as “inappropriate” for cats and there are a huge number of veterinary professionals who agree with her.

The reason that vegan diets are not recommended for cats is due to the lack of three important compounds which are essential for cats’ health and wellbeing. Meat provides cats with taurine, vitamin D2 and vitamin A. Dogs are able to produce taurine from plant protein but cats cannot.

A deficiency in taurine can lead to weakening of the muscle cells in the heart as well as issues with digestion and/or loss of sight.

Commercial cat and dog foods typically add taurine to their foods but, thankfully, synthetic taurine has been available for over 70 years and many meat-based companion foods use synthetic taurine.

As a result it is possible to add taurine to your cat’s vegan diet without hurting another animal.

91

can provide the protein and amino acid requirements for dogs.

If you want to feed your cat a 100 per cent vegan diet you will also need to supplement vitamin A as a deficiency in this vitamin may cause hearing loss as well as weaker bones.

Another consideration for cats on a vegan diet is potential urinary issues. Cats need a lot of water in their diet and that is why many commercial cat foods are in gravy or jelly. If you are feeding your cat dried food ensure that there is always plenty of water available. You can add pureed vegetables to dried food to ensure moisture levels are increased. To monitor your cat's urinary health you can use pH strips to ensure a pH between 6-6.5.

You may find yourself thinking that it is natural for cats to eat meat. Supermarket brand cat food often contains meats such as pork or beef, how natural are they for cats to eat?

Further, many of the best-known brands of companion foods include animal products which are deemed unsuitable for human consumption — why should we feed these waste products to our dearest friends?

We now know that eating large amounts of highly processed meats can elevate our risk of certain diseases such as cancer, heart disease and diabetes. These 92

are all, also, risks to our companions so you need to be sure that the food you are feeding your animals are healthful.

Although there are not an enormous number of studies on vegan diets for cats, and the science is not yet settled, there are hundreds of examples of cats who have lived healthy lives without meat as long as the key components — vitamins D2, A and taurine — are supplemented.

Dogs are a little simpler in that they, like us, are omnivores. However, as with most things, the experts still don’t seem to be able to agree.

Dogs, like their feline counterparts, need taurine. As mentioned previously this can be supplemented and many vegan dog foods contain taurine.

The most regular objection to feeding your dog a vegan diet is probably the most regular objection to humans on a vegan diet.

“But where do they get their protein?”

A study from Care2 Healthy Living found that dogs eating a plant based diet were not in any way deficient in protein. All of the protein sources that we eat such as beans, corn, whole grains and soy

The world’s oldest dog, Bramble the Border Collie, lived for 27 years on a vegan diet of rice, lentils and organic vegetables — that’s 189 years old in dog years.

In an article from the Vegan Society Andrew Knight, a European veterinary specialist in animal welfare science, ethics and law, said: “Oddly perhaps, given the strength of ‘urban wisdom’ on this issue, I’ve struggled to locate any scientific evidence demonstrating that cats and dogs fed well-planned and nutritional vegan diets are less healthy than the norm.”

If your companion dog or cat is currently on a meat-based diet and you want to move them towards a plant based diet, you will need to do so slowly. Dietary transitions need to be gradual to reduce digestive problems and, especially with male cats, it is really important to monitor their health, including their urinary pH. Putting your loved one on a vegan diet is a personal choice. As vegans we try to do the best we can and our mission is to reduce animal suffering by as much as we can. Even reducing meat consumption for your companion can make an enormous difference.

Do you feed your cat or dog a vegan diet?

We would love to hear your opinions. Get in touch on twitter @veganlife_mag or facebook @veganlifemagazine

93

Bonfire

Fright

Revealing the impact of fireworks on our companions and wildlife 94

R

emember, remember the 5th of November may be one of the best known English rhymes and it has stood the test of time, remaining intact for over three centuries. The rhyme relates, of course, to Guy Fawkes who was the mastermind behind the Gunpowder Plot of 1605 where Fawkes and his companions plotted to kill King James the First. His murderous plan famously failed and to celebrate his demise it became traditional to burn an effigy on Bonfire Night — hence you may see a stuffed ‘Guy’ on a bonfire on the 5th November. Over time, fireworks have also been introduced to represent the explosives which would have blown up The Houses of Parliament.

While fireworks can be marvellous to watch for us, they’re often nightmarish for our companion animals.

Excruciatingly loud bangs, whizzes and fizzles are accompanied by bright flashes of light which illuminate the sky with unnatural colours and light; if you, as a child, were ever scared by thunder and lightning, you may be able to begin to understand how animals feel on fireworks night. The problem is that animals don’t know why all this noise is being created; is it a threat? It seems to be coming from every direction and with no discernible source, it is impossible to know which way to run.

It is estimated that nearly 50 per cent of dogs develop symptoms of anxiety around fireworks night and the older

the dog, the more fearful they tend to be. This problem is made worse by the fact that fireworks are not just let off on fireworks night. Fireworks are now set off all year round at all sorts of events including birthdays, religious festivals and celebrations. As a result, people are not always able to ensure that their companions are prepared for the display and this can result in animals becoming petrified.

Many websites recommend contacting your vet to try to acquire drugs, pheromone products, sedatives or tranquillizers to help reduce the stress of animals in your home during fireworks events. These drugs/pheromones work by replicating natural chemicals synthetically to help treat behavioural problems. In cats, the pheromones reproduced are most commonly those produced from the face, as this is how cats greet each other and for dogs, the pheromone used is that produced by nursing mothers, which is believed to calm puppies.

A review of current research evidence for the use of pheromones to reduce companion anxiety concluded that none provided convincing evidence of a significant benefit to using pheromones to reduce anxiety. In dogs, one study found some evidence that pheromone therapy could improve anxious behaviours but no other studies supported this conclusion, according to the review.

Companions can also be prescribed Valium, Xanax, Buspirone or Anafranil which are used in humans to treat anxiety, panic disorders and depression.

But aren’t we the route of the problem?

Why should dogs, cats or any other companion animals consume behaviour altering substances so that we can coo and clap at bright lights for half an hour? Isn’t this just another example of humans meeting our wants without considering the full consequences to the animals and how they could potentially be affected?

Furthermore, a 2003 study explained that, although signs of fear may be 95

have plenty of water as well as a safe place where they can hide, which will make them feel safe.

Sound therapy is another option.

Barbara told us that she has started desensitisation with Wren to help her before the upcoming fireworks season.

Sound therapy works by desensitising your companion to the loud noises in a safe environment so that they slowly become accustomed to the loud sounds.

This type of training usually takes at least three months.

You can also write to your local MP or fireworks display and ask them to use quiet fireworks. supressed, the underlying emotional response — the fear itself — would not be dampened by prescribed drugs.

Animals can react in any number of ways to these loud noises. Typical behaviours that animals may exhibit include cowering and hiding — often behind sofas or under the bed — pacing, panting, trembling and shaking, whining, refusal to eat, destructive behaviours or urination/defecation. It is truly upsetting to see your beloved companion in terror with no way to soothe them.

One of our readers called Barbara, who lives in North Yorkshire, got in touch to tell us about how fireworks affect her Border Collie.

“We live with Wren, a Border Collie who is terrified of fireworks. We try to do all we can to mask the noise, but she still hears it. The bangs begin in October and go through to New Year and beyond.

“Wren runs from room to room trying to hide, so we get prepared around peak firework time and we build a little den with a blanket hanging from a wall shelf for her to hide in, she looks very frightened and cannot be calmed,” explains Barbara. “She pants, and freezes.

We try to remain calm for her. We put the TV on and background music loud and sit and play guitar too to try to block out the bangs, but her ears pick it up.

“Fireworks noise causes so much misery to animals and people suffering 96

from PTSD, yet the misery for the most vulnerable continues.”

Responses like this are completely natural; it is the animal’s evolutionary reaction to a threat. Fight or flight kicks in and sometimes animals can become aggressive when they become scared. Further, it is not uncommon for companions to run away when fireworks are let off and some poor animals are so distressed that they run into glass doors, seriously hurting themselves in the process.

Why should dogs, cats or any other companion animals consume behaviour altering substances so that we can coo and clap at bright lights for half an hour?

Unfortunately, animal shelters report a distinct increase in the number of lost animal companions after fireworks events, due to companions running away in terror and dogs and cats are often found with injuries from scrambling over fences or sore paws from running.

So what can you do for your companion?

Firstly, ensure that all companions, including those which normally live outside are inside and that curtains are drawn. Additionally, you can put on some music or your TV to help soften the sudden bangs. Make sure that animals

Barbara told us: “I joined the FB group, FAB fireworks abatement, and sent a letter they wrote for us last year to Tom Blenkinsop, who has now resigned as our MP.” The letter called for a ban on the use of fireworks on random occasions saying: “Again the petition is not calling for a ban on domestic fireworks but for the use of them to be curtailed to the traditional dates of Bonfire Night and the weekend of, Chinese New Year, Diwali and New Years Eve. We as a campaign have no desire to impact on professionally organised firework displays as long as they are well advertised.”

If people cannot prepare for fireworks by ensuring companions are inside with the lights on and distracting noises then companions could end up outside hiding in inappropriate places or running in terror into the roads. Barbara was hopeful but was disappointed with the response she received.

“I got a reply on very posh paper with the House of Commons logo on. Basically, it was the same answer you always get. Also included was a paper on the government's stand on fireworks and the various laws,” she explained. “He also added that if I wanted to send her some specific suggestions it would be put to the minister. Basically, there are no changes in the law as it stands planned.”

“I have also requested our local display

use silent fireworks, to no avail. It's dreadful that regular loud explosions in the street are socially acceptable and displays are lawful,� Barbara concluded.

Unfortunately, it is not only our companions who are affected by fireworks. Wild animals are also put in danger by explosive displays

which have lost their parents in the frantic confusion following loud noises caused by fireworks.

Fireworks noise causes so much misery to animals and people suffering from PTSD, yet the misery for the most vulnerable continues.

Research has found that the loud sounds of fireworks have an adverse effect on wild animals causing fear and anxiety.

This often causes mammals, like rabbits and deer, to run into incoming traffic or to flee from their habitats. Birds have also been reported to leave their nests, leaving youngsters defenceless and without food or to fly directly into windows in disorientation. A study from the Netherlands found that birds took flight for up to 45 minutes following fireworks and the areas most affected were wetland areas and nature reserves, which are naturally quiet.

Fireworks are not the only threat and, as we all know, hedgehogs are also vulnerable on Bonfire Night. As temperatures drop, hedgehogs may be looking for hibernation sites and the shelter offered by a pile of woods and leaves is the perfect sleepy hollow for them. Therefore it is essential that all woodpiles are checked for hedgehogs before they are lit. You should also check your bonfire for other animals such as toads or slowworms which may have taken shelter there.

It is a sad fact that wildlife rehabilitators see a rise in baby birds and mammals

We are not saying that all Bonfire Night activites should be banned, but

care needs to be taken to ensure that fireworks are let off in areas where animals will not be disturbed and that safety precautions have been taken to ensure that no little creatures or critters have made their way into your bonfire piles. Further, ensure that your neighbours and surrounding houses are made aware if you are going to be letting off fireworks close by.

You can still celebrate by choosing quieter alternatives to fireworks which do not create anxiety in wildlife and companion animals and focus on colours and effects instead of noise. Most retailers will be able to advise you about the quietest fireworks for your display. If you aren’t too worried about giving your guests a magnificent display but want to celebrate on Bonfire Night, why not buy some sparklers which are safe, fun and give out barely any noise at all?

However you celebrate this Bonfire Night, ensure that companion and wild animals are kept safe and sound.

97

Chocoholic

Oliver Coningham shines the spotlight on chocolate drinks

T

he image often portrayed of chocolate conveys a sense of tradition and romance. Whether that’s from popular culture with stories and films such as Charlie and the Chocolate Factory or Chocolat, or the romantic image of traditional chocolatiers. These coupled with our own sense of nostalgia around this sweet and decadent treat make it a timeless delight that has enamoured generations.

Sadly, as vegans, we’re all too aware of the darker side to chocolate. From the

98

reality and suffering of dairy farming to its connection with the current badger culls being rolled out across many counties throughout the south west of England. Dairy is an example of one of those products that once we learn about the processes behind it, we cannot just ignore it and carry on…

Thankfully for us compassionate and environmentally aware vegans there is a plethora of vegan chocolate alternatives that mean we can still enjoy all the taste of so called “normal” chocolate without compromising our values and ethics.

Brands such as Moo Free are producing innovative dairy free products including advent calendars, selection boxes and easter eggs. Meanwhile many vegan shops like Viva! and VX stock vegan alternatives to Snickers bars and Wagon Wheels. It doesn’t stop there, with a huge range of vegan chocolate drinks available to enjoy from decadent beers to aromatic teas.

Find out more about vegan drink and food on the forkandcarrot.com website or follow Oliver Coningham on Twitter @forkandcarrot.

Organic Chocolate Stout (5%) – Samuel Smiths Brewery RRP £2.89 for 500ml (Independent Health Food Stores) Samuel Smiths Brewery are a favourite with many vegans as the majority of their products are free from animal ingredients.

Each beer is still brewed using water which is taken from the original well dating back to 1758. Produced using gently roasted organic chocolate malt and organic cocoa, Organic Chocolate Stout is a beer-drinking-chocolate-lover’s dream.

It’s an impeccable alliance of traditional stout with decadent chocolate. The aroma is rich and inviting with notes of dark chocolate interweaving with those of roasted barley. Smooth and creamy with an alluring finish.

All Samuel Smith’s beers and ciders are suitable for a vegan diet (except cask conditioned Old Brewery Bitter and bottled Yorkshire Stingo).

Chocolate Oat Drink – Oatly RRP £1.40 for 1L (Sainsbury’s) Most people will not fail to have noticed Oatly’s honest and personable advertising promoting their Swedish made products.

Taking the quirky, direct approach pioneered by brands such as Innocent, Oatly take it a step further with their sense of ethics and environmental responsibility. Made from Swedish oats, Oatly’s Chocolate Oat Drink is the vegan version of every child's favourite. The cocoa that is used is UTZ Certified meaning that sustainable farming practices are used and farmers and their families are given both fair working conditions and a fair wage.

All of the products in the Oatly range are 100% vegetable based and therefore vegan-friendly.

Choco – Yogi Tea RRP £2.35 for 17 Tea Bags (Holland & Barrett) Yogi Tea’s distinctive range of products display a sense of cohesion across their whole range. Each variety of tea is often underpinned by their signature use of warming spices. Choco is a delicious and warming blend of traditional chai spices combined with cocoa shells.

Sweet liquorice, fragrant cinnamon, spicy ginger and warming cardamom all combine in this tea blend. Every inhale before each sip is consumed by the wonderful chocolate aroma. Choco is best enjoyed sweetened and with a dash of your favourite dairy-free milk to bring out the delicious flavours.

All of the Yogi Tea range and the natural flavours used in them are vegan.

Organic Carob Powder – Indigo Herbs RRP £3.49 for 350g (Indigo Herbs Website) Indigo Herbs are based in Glastonbury, Somerset; the alternative lifestyle capital of the UK. With a passion for natural health, their greatest desire is to inspire people to choose a healthier lifestyle. They aim to fulfil this wish with their range of high quality, natural health products at affordable prices. Carob is a sweet tasting alternative to chocolate that has been eaten in the Middle East for thousands of years. It has also been proven to assist with digestion and calming stomach issues. Many healthy drinks and foods can be made using this Organic Carob Powder from smoothies to a hot chocolate substitute.

Many of the products sold by Indigo Herbs are vegan-friendly and clearly labelled as such on their website and packaging.

Choc Shot – Sweet Freedom RRP £3.50 for 320g (Tesco) If you happen to have a few minutes to spare, it is worth spending the time reading Sweet Freedom’s formation story on their website featuring Octavius owl and Beatrix bunny. Free from all the 14 major food allergies and containing only 14 calories per teaspoon, Choc Shot can be used to make super smooth hot chocolate or transform porridge, pancakes and fruit. This seemingly indulgent treat is free from dairy, gluten, nuts and GMOs. Made in the UK, Choc Shot is also free from additives, preservatives and palm oil.

All Sweet Freedom products are 100% natural and registered with the Vegan Society.

No Added Sugar Plain Chocolate Flakes – Plamil RRP £3.99 for 125g (Holland & Barrett) Plamil was established in the 1960’s with the aim of producing an alternative to dairy milk made using plants. Since then they have diversified into producing a whole range of foods.

Their range of award winning products are manufactured in their own factory giving them complete control over every aspect of their production. With nutrition, ethics and the environment high on Plamil’s agenda, their chocolate is almost ‘guilt free indulgence’. These plain chocolate flakes have a variety of uses, the simplest of which is when gently stirred into your favourite plant based milk.

Plamil products are made to the highest vegan standards.

99

The Joyous

Garden

Martin Whybrow meets Vanessa Hudson, leader of Vegan talks to Mavis Harris about the message the UK’sLife only political party dedicated to improving behind herthe humorous vegetable-based art welfare of animals 100

W

hat drives you to create this kind of art? What do you aim to achieve

with it?

Having spent many years studying our food industry, seeing the change in our population (obesity, rampant heart disease, epidemic rates of cancer and diabetes, attention deficit disorder and many more) and becoming a mother, I knew I had to find a way to help change our path. We all can help change things, whatever those things that bother us maybe. You don’t necessarily have to be wealthy, powerful or famous. You just have to be willing to get in there and try. I’m an artist. That is my tool. Gentle humour and bright colours conveying a sweetly subversive message — when in doubt add a carrot. Surprisingly, this advice works for most situations, culinary and otherwise.

Has art always been a passion of yours? Have you always done this ‘vegan’ art?

I would say that curiosity and creativity have always been a part of my character.

Each voice in our home was encouraged to not only speak boldly, but listen respectfully. And many of those voices were artists. I’ve often thought our home was quite like a wonderfully overgrown garden with peacocks, painters and peonies all thrown higgledy-piggledy

together. Inevitably there was a great deal of cross pollination. Curiosity and creativity thrived.

Originally I wanted to pursue a career in the diplomatic arts. I have wandered through the performing arts, culinary arts (with occasional detours into the medical arts) and landed in the realm of the visual arts.

My love of botanical art began in a somewhat roundabout manner. My sweet — but rather inexperienced with children — stepmother, when having to deal with a rambunctious 7 year old girl, would offer me a simple choice; scrub the pots or draw the trees and plants that were everywhere. Mostly I chose to draw though I must admit that occasionally scrubbing pots had its charms. She was a classically trained artist from Paris and thought to instil those same lessons in me.

“Does that leaf truly resemble the one you drew? No. Draw it again please.” was the mantra of many an afternoon.

What inspired you to go vegan?

Food has always been a very important part of my life. Growing up on a farm we grew a bit, canned and preserved a lot and would never dream of eating prepared food. We ate meat but my father insisted on humanely raising our livestock and

101

butchering it ourselves. Respect and gratitude was a large part of our food lives.

Both my parents were epicureans [loved food] and as a result I was exposed to food from many cultures. I found that I naturally gravitated towards a vegetarian palate.

Nothing is quite as fulfilling as a lentil stew with mushrooms, chopped spinach and a crusty loaf of bread to dip in it. In my early 20’s I began learning about factory farming. Few things are as sickening in every way imaginable. I believe that if more people knew the truth behind the burger on their plate they would not/ could not eat it. The more I learned about our food system, its production, processing, marketing and the resulting slow poisoning of the population that eats it, the more revolted I became.

I could stand on a mile high soapbox ranting for pages but I won’t. Instead I create art that I hope will sway people away from this sick meat feast and towards a grain and vegetable diet.

In my picture book I am including easy, economical recipes that encourage the family to eat and cook together. Activities that make it fun to eat vegetables. There is nothing quite like a rousing game of table soccer with garden peas to lighten the mood around the dinner table. Planting the seeds from what you have just eaten will make shopping a lot more interesting for the children. My daughter currently has an orange tree, two lime trees and a small grove of lychee trees.

A vegan diet is simply better for us and the planet. As a culinary artist who has spent 102

25 years in the food industry it is a creative adventure I adore and love to share.

Tell us about some of your artworks in more detail.

One of my favourite pieces is the Play Date. The plight of the bees is such a big issue and one very dear to my heart. I live on a little dirt road called Beehive.

Two hundred years ago there were 200 beehives here; now there are just two. I so love to watch them buzz among the flowers — they greet each blossom with such enthusiasm.

In the Play Date a carrot and a bee meet up for a playdate. Their parents greet each other with gentle smiles while the

little ones brim with the enthusiasm I see in the bees all around me as they plunge head first into flower after flower.

I can remember all the playdates of my daughter’s early years. Playdates are one of the things that make childhood magical.

Another favourite of mine is The Halloween Parade. Every Halloween we go to march in the village parade. And every year we run a little late and spend a bit too long stressing and searching for a good spot to park. One year I muttered to myself that I wished we could fly in on a dragon. My daughter did the most marvellous sketch of Duncan the Dragon with the Joyous Garden gang riding on his back. She is my editor and will frequently help me with ideas but this one was so outrageous I nearly piddled myself laughing! I especially love the pumpkin helmet Duncan is wearing.

What’s your favourite piece of art that you’ve produced?

My favourite piece would have to be The Four Seasons set. Finding that one activity that exactly caught each season was a magical journey. I strolled through all my best memories from my youth on a farm to my daughter’s recent escapades. I think I smiled from the start of the first sketch to the last stroke of the brush.

What feedback do you receive about your art?

The feedback I receive has always been totally positive. I love to watch people at openings as they stand in front of my work and laugh. I’ve seen others quietly sit and

give up and reach for the prepared junk.

I am passionate about showing people (especially young families) how easy, inexpensive and simple it really is to eat well.

Who are your favourite artists/ who inspires you?

My favourite artists tend to be literary.

Terry Pratchett has been a huge influence as has L Frank Baum (author of the Oz books). One of my all-time favourite works is The Magic Pudding by Norman Lindsay.

Brilliant, absolutely brilliant! I have a penchant for the absurd, the gentle and happy endings.

stare at the images and can see the stress and tension slip from their shoulders.

Others tell me they wait for my daily Instagram posts as it makes them smile.

This feedback has meant the world to me and I wish all those people could know how deeply their joy has inspired me.

The beauty of art is the individual voice of each artist communicating their thoughts on a universal theme. My voice happens to be of a gentle, humorous nature, which can be a very powerful tool. It’s all about changing someone’s perspective.

I want people to connect the thought of vegetables with simple joy, that when they pass the carrots in the market their kids say “Look, mummy, it’s Carson Carrot! Can we get some?”.

The final steps are an outlining using an ultra-fine Coptic pen and Sennelier pastels for sky and water. The result is a deep and lushly coloured image like a peach in full ripeness.

What are your strongest passions in life?

My strongest passion in life is Life. Life is exciting when you are excited. However I am particularly passionate about food, where it comes from, how it is prepared and how it affects us. So many people have lost touch with what they eat through simple ignorance. We all want to eat well and be healthy but it has seemingly become so mysterious, complex and expensive a process that we

My inspiration comes more than anything else from cosmology and physics.

That may sound a bit odd but in the outrageous world of quantum mechanics my imagination takes flight. I tend to listen to the Feynman lectures, Brian Greene or Brian Cox while drawing. Somehow the combination of our strange universe where, at least on the quantum level, all things are possible and my love of gardening set my creative juices off on wonderful adventures. As Michio Kaku said “Common sense has no place in the quantum world.”

Anything else you’d like to add?

Life is exciting when you are excited! Don’t let anyone or anything take that spark out of you.

How would you describe your artistic style?

Oh, if I only knew the answer to that question! My work doesn’t fit into any particular and familiar style. It could as well be labelled Surreal, Fantasy, Botanical, Children’s or any weird mix of those and probably a few more! The actual process is based on classical botanical rendering. Each image begins with a detailed rendering in graphite followed by a layer done in Albrecht Durer watercolour pencils. Next I work in watercolour and shellac based inks.

103

PINK PANTHER WAFER

LIDL CHURROS

These nostalgic, vanilla flavour, cream filled wafers are not going to win any health awards but at under a pound per packet these biscuits are sure to hit the sugary spot. There are also rumours of a reduced-sugar version in the near future.

Lidl Sol & Mar Churros are frozen in their pre-cooked pastry form. You just need to fry the pastry from frozen, coat them in sugar or cinnamon sugar and serve with melted dark chocolate for a delicious, decadent vegan-friendly dessert.

JAMESON'S PEPPERMINT RUFFLES These peppermint and coconut creams are covered in dark chocolates and are halal as well as suitable for vegans. They are sold in lots of bargain shops as well as supermarkets.

the accidental vegan A selection of products that are vegan by chance rather than design

This page is all about top treat and snack food finds that just happen to be suitable for vegans. These products aren’t advertised as vegan, but we scan and check the ingredients, and share our discoveries with you. If any of these products say they may contain milk or other animal–derived substances, this is due to the item being made in the same factory as other food produce. All ingredients listings are subject to change.

YEO'S SATAY SAUCE

This Malaysian satay sauce is perfect for marinating tofu or vegetables for takeaway-style food at home with no added MSG or preservatives. Available at most large supermarkets.

Have you found a brilliant accidentally vegan product? We want to know!

Share it with us on Facebook (facebook.com/veganlifemagazine) Instagram (@veganlife_mag)

CLAY OVEN BAKERY PLAIN NAAN BREAD

Grill these naan breads in just 2 minutes for the perfect accompaniment to your favourite curry. All you need to do is dampen the naan with water and turn after a minute for a vegan-friendly Fridaynight treat!

104

Twitter (@veganlife_mag) or you can send us an email or a letter: editor@veganlifemag.com The Accidental Vegan, Park House, The Business Centre, Earls Colne Business Park, Earls Colne, Colchester, Essex CO6 2NS

Vegan Life visits Split, Hvar and Krka National Park, Croatia

C

roatia’s popularity is not surprising. Crystal clear water and brilliant blue skies are framed by a postcard-perfect rocky coastline and outstanding Roman architecture. Parts of Croatia are so perfect that they look like a film set.

Unsurprisingly, over 50 films have used Croatia as backdrop including Star Wars: The Last Jedi and The Dirty Dozen: The

106

Deadly Mission. Croatia is probably most famous as the set for King’s Landing (Dubrovnik) for the hit HBO series Game of Thrones.

As such, the price of flights to Dubrovnik is significantly higher than those to Split which is located just 125 miles northwest of Dubrovnik.

Split is rapidly developing but it wears its past on its sleeves. The oldest buildings are located in the Doicletian Palace — a tiny walled area full of winding, twisting streets which are fantastic for getting lost. The day that you confidently walk the streets with any idea where you will emerge is the day that you know you are a local here.

Most of these mysterious streets are

lined with cafés and bars which are great for people watching after a day in the sun, an ice-cold Aperol in hand.

SPLIT You probably only need one day to explore Split itself as the beautiful Diocletian Palace is fairly compact.

For the best view of Split’s incredible seafront, climb to the summit of, or at least half-way up, Marjan Hill. The climb begins with a snaking set of steps through a charming residential area and gives you a real taste of where local people may have lived when the city was much smaller. From the top of the hill the views across the Adriatic are breath-taking.

Whilst in Split you must also see the Cathedral of Saint Domnius. The square in front of the Cathedral’s doors is flooded with street artists in the early evening including dancers, flame throwers and actors. It’s easy to while away the evening sitting on the steps of the Cathedral, which feels a little like sitting in an amphitheatre, taking in the stunning evening sunset.

In Split there are several options for

hungry vegan travellers. Makrovega is a vegetarian restaurant but the majority of their dishes, as well as some of their delicious desserts, are vegan. Vegan snacks such as burritos, sandwiches and pizzas are great to grab and take to the beach or on the ferry. Their cakes, both raw and cooked, are also great but the portion sizes are quite large — it might be best to share. Makrovega is definitely worth a visit but is quite tricky to find and therefore, make sure you take your map and the address.

Toto’s Burger Bar is another great option located just behind the main promenade. As an aside, avoid the restaurants on the promenade as the options, and prices, are not ideal here.

Toto’s is not an entirely vegan restaurant but their veggie burger (which you make vegan by removing the mayo and cheese) is really very tasty. The fried mushrooms and spinach ensure that the burger is moist and the patty is full of flavour. Add a side of chips for the ultimate holiday cheat meal.

Promenade

107

We went to a lovely little restaurant which overlooked the harbour and ordered a simple salad of peppers, olives and tomatoes. Only on holiday can simple ingredients be such a delight.

Whilst waiting for your ferry home, sit in one of the many bars overlooking the harbour and the extravagant private boats moored there. The cocktails in Hvar may be a tad pricey, but, after a day in the sun, relaxing with an ice cold peach daiquiri is heavenly.

If you fancy a trip to the beach, the most popular place to sunbathe has to be Bacvice which is just a short walk from the Ferry ports. The coast of Split is not abundant in sand and therefore, Bacvice is a busy beach — expect to pay over £5 for a sunbed.

Just set back from the Bacvice main road, Ostarija Vidjakovi offers 6 vegan options including green pasta with tomato sauce and olives and fried aubergine. Hardly nouveau cuisine, but a menu with vegan options is great for a quick bite straight from the beach.

islands of Hvar, Brač and Šolta. Hvar is about an hour from Split and is just as beautiful. As you arrive in the port you are greeted by clear sparkling water and orange rooftops set into the hillside.

Sitting atop the view is an enormous fortress. Its grey walls offer a stark contrast to the soft town houses and the view from the top of the fortress is astonishing, but be aware that the climb is not for the faint hearted and you will definitely need a bottle of water, especially in summer where temperatures can reach highs well over 30 °C.

Our favourite eatery in split was Galerija Food which is located inside the walls of the Diocletian Palace. There are a few vegan choices, all of which were incredibly tasty. The atmosphere is quite intimate and so it is perfect for couples wanting a special dinner, although friends and family would also feel at ease. The vegan options included marinated tofu with vegetables, ginger, sesame and rice, smoked tofu salad with cucumber and almonds or bio basta with salsa, cashew cream, hummus and salad, the latter of these dishes was by far the best vegan plate of the trip.

HVAR One of the greatest things about Split is that it is surrounded by islands which can be easily accessed by ferry. There is no need to book before you fly out but it is definitely worth buying tickets for the ferry a day or two before you intend to travel if you want to get the ferry at a specific time.

Ferries run regularly to the nearby 108

KRKA Krka National Park is about 55 miles from Split and therefore you will need to get a bus or hire a private car to take you there. We used Sunspot Tours (sunspottours.com) and they were fantastic from start to finish.

Named after the Krka River, the park is about 55 square miles and is home to the most magnificent waterfalls.

In Hvar there are many vegan-friendly restaurants but, at the time we visited, no–vegan only establishments. Islands tend to be more expensive as all of the food and drink need to be imported by sea rather than by road and as such, expect to pay a little more here than in Split.

You will arrive in a village where you hop on a boat with about 200 other people to sail downriver to Krka. The waterfalls are beautiful and soothing but expect to be one of thousands of visitors. This is not the unexplored wilderness that you may expect. Despite this, it is still wonderful and definitely worth a visit.

There is a round walk which takes about

an hour where you will see the waterfalls from different angles and experience other parts of the national park. You don’t need any specific footwear for the walk and there are handrails for most of the steep parts.

Perhaps the best part of Krka is swimming beneath the main falls, you cannot submerge yourself under the falls (for health and safety reasons we suspect), but swimming in such surreal surroundings is an experience you will never forget. Take a waterproof camera for the perfect, people-free picture.

There really is nowhere to eat at Krka apart from a cafĂŠ-come-shop which is not anything to write home about. Take a few snacks and save yourself for one of the incredible eateries in Split.

It is no surprise that Croatia is now firmly on the map. Split, Hvar and Krka are all lovely places, but you do get the feeling that the development there, as a result of the booming tourist industry, is on the brink of ruining the landscape.

Only time will tell but we very much hope that tourism becomes sustainable in Croatia and that it maintains its integrity, because we’d very much like to return.

109

Male vegan wishes to meet Female 35+ 'I am ultimately looking for a long term relationship, my aim is to be settled and have a family.'

My interests include natural therapies, country walking, nutrition, non-fiction books, all aspects of nature, family life, gardening and protecting animals and the environment.

Would you like further details? Please contact Jen:

01765 688847 • 07734 300279 • Jen@connections.me.uk Private Confidential Professional & Discreet

www.connections.me.uk

110 110

To advertise here please contact Claire Rogers: 01787 224040 claire@primeimpact.co.uk

111

111111

Vegan B and B London Buckden Close, Lee SE12

Please contact Sandra on: Tel: 07712 587152 Email: sandra@endersbytraining.com

Sandburne Vegetarian and Vegan Guest House The former home of Donald Watson, Founder of the Vegan Society, invites you to share the wonders of the Lake District.

Beautiful walks and very welcoming.

Caters for Vegans • Free Wifi • Easy Parking • Offers theatre discounts www.sandburne.co.uk • 01768 773546 • anthony@sandburne.co.uk Sandburne, Chestnut Hill, Keswick CA12 4LS

112

Goodbye MR. Chips L

The memoirs of vegan comedian Jake Yapp

ast week, me and my family ate out a couple of times, in a couple of different pizza places, and had the vegan pizzas. Let’s just let that sink in a moment. We did WHAT NOW? Yes, two mainstream chains offering vegan pizza, unabashed vegan pizza, not NormalPizza-With-The-Fun-Parts-Picked-OffAnd-Replaced-With-The-Head-Chef’sSpit, but ACTUAL PIZZA. Not off the Freaks Menu kept surreptitiously by the Head Waiter’s station. Off the ACTUAL MENU. We didn’t have to pay nine pounds for a pizza with a third of the ingredients removed. We didn’t have to ask, our voices filled with forlorn hope, if there might be some artichoke hearts or something to liven up the miserable prospect of eating nothing more inspiring than tomato puree on toast.

And you know what? It tasted GOOD. And you know what else was nice? We didn’t have to be all grateful about it. No chef had gone out of their way to make

some special effort we had to rhapsodise over.

Christmas present. "Wow!" I exclaimed.

"Thank you!"

Before I went vegan (come on now, #safespace and all that, no judgment, we’ve all moved on) I was working in Monaco and we all had to eat in the staff canteen in the back of this ridiculously swanky venue. It was a cheerless, windowless place, but it was run by a very sweet family, husband and wife cooking, and their daughter serving.

I looked down at the plate of squid.

Squids. I mean, this was a shredded shoal of squid. There must have been at least two kilos of squid there. I feel so ill remembering it. I hate squid. With a rictus grin fixed on my face, I grimly chomped my way through mouthful after mouthful of greasy, chompy, gelatinous fried salty chewing gum. It was horrific.

They got wind that I was vegetarian, and, rather than doing what their French neighbours would do, i.e. looking at me as if I’d just wee’d on the Tricolore, they asked me at length about what I did and didn’t eat.

"Do you eat fish?" the father asked. I (hey, #SAFESPACE, right?) said yes — I did occasionally. It sounds stupid now, but I didn’t want to offend anyone, and I was really grateful for the lovely intention of this overworked family. "I will make you some nice fish," promised the father.

Dinner time came, and we all herded down to the canteen. The father caught my eye. He was beaming. "I have something special for you!" The man undoubtedly made fabulous food.

I had seen the dishes he’d made for everyone else, and, grim as it was, you couldn’t deny it looked amazing.

I sat down. I could feel all the eyes on me around the table. With a flourish, the chef presented to me…

A plate of squid. "Voila!" he cried.

I managed to coax a thousand times the smile of a child receiving a dud

114

Those were dark days. On so many levels.

But! Back to the present. The glorious present, where you can get a plantbased pizza pretty much anywhere you please now, followed (in Zizzi) by a vegan chocolate torte that was so good it made me angry.

For years I'd never bothered eating out – you were never going to get anything as good as you were at home. And social outings were always a bit depressing as you quietly muttered your order of "Just some chips, please", to the waiter, trying not to make A BIG DEAL of it in front of whoever’s birthday, retirement, or getting-out-of-jail it was. Families. Cuh. But now, well, we can go out! And eat nice things! No longer must we hide in our caves, balefully chewing on Hemp Crackers.

There’s pizza and ice cream waiting for you! Get out there and enjoy it!

115

116