The Vegan 2020 Issue 1
The Vegan Society magazine
STUMP KITCHEN On veganism and body diversity
FIVE INGREDIENT VEGAN Recipes from Katie Beskow
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Editor’s Letter & Contents
Editor’s Letter
W
elcome to our first magazine of the year – and the decade! I hope you all have had a wonderful festive season. For vegans, the celebrations often continue into January with the success of Veganuary and the heightened interest that this brings. We were delighted to partner with Veganuary for the first time this year – find out all about our January Pop Up for the Planet event on page 18. In this edition of The Vegan, we also include an interview with the wonderful Alexis Hillyard from Stump Kitchen. Alexis uses her cooking videos on her YouTube channel to spread
a much-needed message about body diversity, limb difference and having fun in the kitchen. We have some truly mouth-watering recipes from Katie Beskow’s latest book Five Ingredient Vegan. For those of you who, like myself, are big fans of flavour but have had enough of endless lists full of obscure ingredients, I hope you will find something to enjoy. You can also find updates on Vegan Society news, new vegan products to look out for and fundraising tips.
Elena Orde, Editor
Contents 03
Achievements
06
Media highlights
09
Stump Kitchen
12
Recipes
18
Pop Up for the Planet
21
Nutrition
23
Council updates
24
Research
28
Volunteer Hub
33
Fundraising
36
Shoparound
09
Essential updates on Vegan Society news
The Vegan Society in the press
Body diversity and vegan cooking
From Katie Beskow’s Five Ingredient Vegan
12
Our month-long Veganuary event
Easy cooking tips for those low on energy
Including news on our 2020 AGM
How many vegans in Great Britain
18
Keeping up with our amazing volunteers
Help to support our work this year
New products to look out for Issue 1 2020 | The Vegan 1
From the CEO Editor Elena Orde Assistant Editor Pedro Fernández Martín Cover image Bevan Sauks Staff CEO George Gill Head of Communications Sam Calvert Head of Campaigns & Policy Louise Davies Head of Business Development Chantelle Adkins Research & Policy Advisor Amanda Baker Communications Manager Lauren Williams Senior Supporter Services Coordinator Stephen Sanders Supporter Services Coordinator Kaya Gromocki Senior Web & Digital Marketing Officer Adam Duncan Digital Communications Officer Jen Jones Senior Communications & Campaigns Officer Elena Orde Graphic Designer Violeta Pereira Communications Assistant Pedro Fernández Martín Media & PR Officer Dominika Piasecka Fundraising & Partnerships Manager Ruby Jones Campaigns & Policy Manager Mark Banahan Campaigns & Policy Officers Sabrina Ahmed, Tim Thorpe Insight & Commercial Policy Officer Louisianna Waring Office Manager Kat Anderson Receptionist Jodie Coghill Sales & Merchandise Manager Dave Nicholson Sales & Merchandise Officer Beth Dandy Trademark Team Manager Kyla Townsend Trademark Team Leaders Ella Marshall, Natacha Rodrigues Business Development Officers Gabriela Chalkia, Hannah Trimble, Sophie Glenn, Zoe Lomas, Cheryl Pierpoint, Caroline Bolton, John Andrews, Sheridan Rudge Business Development Assistants Kate Petruk Trademark Account Manager Lisa Williams Trademark Marketing Manager Abigail Stevens Trademark Events & Communications Officer Neneh Buswell Trademark Digital Marketing Officer Nishat Rahman Finance Officer Allan Oakes Research Officer Dr Lorna Brocksopp Dietitian Heather Russell Vegan Rights Advocate Dr Jeanette Rowley
From the CEO
W
elcome to our first edition of 2020. Also enclosed with this magazine, we have included our Annual Review of 2019. It is inspiring to look back over all that the society and the vegan movement have achieved over the course of the last 12 months. It is easy to focus on the next challenge, but it is also important for our community to take stock of the progress made. This positive change can be seen across society in the growing interest in animal rights and environmentalism, and the increasing accessibility of the vegan lifestyle. We have started the year in full swing. This January The Vegan Society partnered with the incredible Veganuary campaign to encourage more people than ever to eat vegan for a month. We ran a pop-up event throughout January in Mare Street Market, London. We used the opportunity to speak to vegancurious members of the public to share the message that environmentalism and veganism go hand in hand. We ended the month with a Veganuary closing party where influencers and key figures of the vegan movement gathered together to celebrate the success of the campaign. This year we will be hosting our Annual General Meeting in Glasgow on Saturday 30 May. As members of The Vegan Society you are entitled to have your say in the direction of the charity, and to ensure your voice is heard when it comes to important discussions and decisions which relate to our work. It is also a fantastic opportunity to meet fellow members as well as staff, trustees and volunteers. I hope to see many of you there. More information on the AGM is provided on page 23. From everyone at The Vegan Society I wish you a happy, healthy and compassionate 2020. George Gill, CEO
Staff updates Chris Ward, Susan Warren and Rhianna Parsons have left the Trademark team. Joining us as new Business Development Officers are Cheryl Pierpoint, Caroline Bolton and John Andrews. Jodie Coghill has started as our first receptionist.
Council Menna Jones (Chair) Jenifer Vinell (Vice-Chair) Stephen Walsh (Treasurer) David Gore (Assistant Treasurer) Salim Akbar, Graham Neale, Ali Ryland, Robb Masters, Eshe Kiama Zuri The views expressed in The Vegan do not necessarily reflect those of the Editor or of The Vegan Society Council. Nothing printed should be construed to be The Vegan Society's policy unless so stated. The society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement.
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Donald Watson House 34–35 Ludgate Hill Birmingham, UK B3 1EH
0121 523 1730 info@vegansociety.com www.vegansociety.com
© The Vegan Society Registered Charity No. 279228 (England & Wales) and SC049495 (Scotland)
Printed on recycled paper
Achievements
Achievements World Vegan Day On 1 November we celebrated World Vegan Day and The Vegan Society’s 75th anniversary. Staff members and volunteers spoke on numerous national and local radio stations, and the new Vegan and Thriving campaign was unveiled to the public. Alongside this activity we honoured Donald Watson, a founder of the society, with a blue plaque in his hometown of Mexborough, Yorkshire. Donald’s nephew, Tim Cook, unveiled the plaque at Donald’s former school in front of assembled family, Vegan Society staff and the press. The Mexborough and District Heritage Society said that Donald “played a significant role in founding the modern vegan movement that is now this amazing worldwide movement”. They added, “Veganism has never been more popular than it is today, and all vegans owe a huge debt of gratitude to Donald Watson and the pioneering early members.”
Vegan Society staff at the plaque ceremony
Dietitian Manon Williams supporting Vegan and Thriving
Vegan and Thriving Health professionals agree that it is possible for people of all ages to thrive on a vegan diet. The Vegan and Thriving campaign has been created to help share this message, and also to provide people with the information they need to ensure that they are clued up about vegan nutrition. Electronic billboards featuring the campaign appeared in several locations in London and Birmingham during the first two weeks of November. Throughout November and December we released short videos featuring dietitians on our website and YouTube channel. Covering topics such as supplementation and vegan diets for older adults and children, these videos are a resource for anyone wishing to learn more about veganism and nutrition. On our website we shared over 40 delicious new plant-based recipes. These have all been checked by a dietitian and nutritionally analysed to ensure that they all meet certain health requirements. If you haven’t yet explored these recipes, they are a treasure trove of creative and tasty ideas. Thank you to all of our followers who submitted your own photos holding a sign reading #veganandthriving. It was wonderful to see so many of you engaging with the campaign and sharing your personal stories of what thriving on a vegan diet means to you. If you have not yet shared your picture, please do so – there is no bad time to spread the word about veganism and health! Issue 1 2020 | The Vegan 3
Achievements
VegFest London In October, members of Vegan Society staff and some of our fantastic volunteers exhibited at VegFest London. It was a fantastic opportunity to speak to members of the public at all stages of their vegan journey, to raise awareness for the society and our work and to sign up new members. Campaigns and Policy Officer Tim Thorpe presented on our Grow Green campaign to an enthusiastic crowd. Tim spoke about the impact of animal agriculture on the environment and the need to transition towards a plant-based food system. Thank you to our wonderful volunteers, new and long-standing, who as ever helped to make the event a success.
Nutrition outreach It has been another busy season for Heather Russell, Vegan Society Dietitian. Among other speaking and educational events, Heather spoke on a panel about antibiotic use in non-human animals in front of assembled members of the agriculture and veterinary industries. Heather made the point that moving towards a plantbased food system would reduce the need for antibiotics and have numerous other benefits for non-human animals and the planet. In December, Heather spoke to health professionals about vegan nutrition and bone health at an osteoporosis conference in Dorset. You can access information about this topic at vegansociety.com/nutrition.
Vegan Society podcast We are very excited to announce that in the next few weeks we are launching a new monthly podcast. The podcast will be hosted on PodBean and will also be available to stream and download on Google Podcasts, Apple Podcasts and Spotify, as well as on our website at vegansociety.com/podcast. This podcast is all about constructive conversation around highly debated topics in the realm of veganism. We have some fantastic interviewees lined up, and some very interesting topics to cover, including ‘Should vegans support fast food chains and supermarket vegan options?’ and ‘Is veganism for the privileged?’ Please do look out for the podcast, give it a listen and rate and review. The more positive ratings we are given, the more other people will find the podcast. If you have ideas for topics or contributors, please email us at podcast@vegansociety.com. 4 The Vegan | Issue 1 2020
Achievements
Trademark on the high street The Vegan Trademark took Veganuary 2020 by storm with several new launches available in retailers across the UK. In the food aisles you can now find Chicago Town’s first vegan offering – a tomato-stuffed sticky BBQ jackfruit pizza. The supermarkets are also upping their game – you can find ASDA’s Plant Based range, and a new vegan range by ALDI (including their pizzas!) Two new vegan toothpastes by Colgate also made their way into the toiletries aisle. Costa Coffee launched their Ham and Cheese Toastie and in the cosmetics world, Illamasqua have registered a huge range of cosmetics with yet more to be added to its growing Vegan Trademark registered range.
Food labelling The Vegan Society has recently hired for a new position – Louisianna Waring has joined us as our first Insight and Commercial Policy Officer. The role has been created to research the latest trends, consumer insights and market data on veganism. This work supports The Vegan Society through research, policy and business development, as we’re able to understand the vegan landscape from a data-driven perspective. Additionally, Louisianna will handle policy issues that affect our trademark clients, such as proposed changes to vegan food labelling. We are now also able to offer personalised insight reports for our trademark clients. If you are interested in this service, please get in touch at louisianna.waring@vegansociety.com. Louisianna recently presented at the Campden BRI seminar: Food Labelling Update, where she discussed key topics in vegan labelling such as certification schemes, cross-contamination and ‘meaty’ language. The event was well attended by food professionals including manufacturers and brands, and discussions throughout the day were informative, positive and lively.
Vegan Vote In the run-up to last year’s election campaign we contacted candidates, in order to find out their views on vegan issues and to ensure that veganism and animal rights were front and centre of their minds. We also put together some resources to help the public to contact their local candidates. Thank you to everyone who took part in this. It is vital for us to keep reminding those in government that they represent people who care deeply about vegan issues. We received almost 200 responses from those we contacted, with several giving supportive comments. We are following up with those candidates who showed an interest in our cause with the hope to work together more closely in the future. Issue 1 2020 | The Vegan 5
Media highlights
Media highlights
The Vegan Society in the press
Challenging children’s milk schemes
On the radio
Our Play Fair with Plant Milk campaign exists to encourage the government to include fortified plant milks in nutritional public health initiatives for children. The launch of the campaign was a huge media success, with the story being featured in the Sun, Metro, Daily Star, Yahoo, Mirror Online, Independent, Manchester Evening News and more. Campaigns Manager Mark Banahan and Media and PR Officer Dominika Piasecka were interviewed by various radio stations such as BBC Radio Sheffield and BBC Radio Three Counties, as well as online publications, where they highlighted the importance of catering for vegan and lactose intolerant children.
Heather spoke to Jeremy Vine on his BBC Radio 2 show about the health benefits of veganism, while Head of Communications Sam Calvert was interviewed about vegan options at restaurants by BBC Radio Stoke. Campaigns and Policy Officer Tim Thorpe made an appearance on BBC Radio 4’s Costing the Earth programme, and Dominika was interviewed by a large number of radio stations this quarter, on topics ranging from a Scottish nursery going vegan, to vegan Galaxy chocolate, to a BBC documentary on the environmental impact of meat on our planet.
Vegan and Thriving
Our legal advisor Dr Jeanette Rowley helped Scottish mother Alexis to secure vegan meals for her five-year-old daughter in school, leading to the local council providing vegan food in all of its nurseries and schools. The story made several Scottish newspapers and resulted in three very positive interviews on BBC Radio Scotland. Dominika appeared on the BBC Look North news programme after a local butcher started selling vegan meat alternatives. She commented that while it’s an unlikely destination for a vegan, this is brilliant news as more people may be tempted to try vegan products.
Our newly-launched campaign attracted a lot of media interest – Dietitian Heather Russell sailed through no fewer than 19 radio interviews in which she stressed that a vegan diet can be a healthy choice for everyone, no matter their age or stage of life. Presenters asked various questions around the topics of health and general vegan living. BBC Radio Somerset heard the inspirational story of Paul Youd, told from the heart by the 82-year-old vegan who does an incredible 10,000 push ups every month.
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Best of the rest
Above: Dominika Piasecka speaking on BBC Look North
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Interview
Stump Kitchen
Elena Orde speaks to Alexis Hillyard from YouTube channel Stump Kitchen about vegan and gluten-free cooking, body diversity and accessibility Photography: Bevan Sauks   Issue 1 2020 | The Vegan 9
Interview
Tell me about your vegan journey and how you got into cooking I’ve been vegetarian probably since I was about 19. I was inspired by my little sister. And then about four years ago my partner really inspired me to give veganism a try. I don’t even know why I didn’t do it earlier, but as soon as I switched my body felt so incredible. I was reading more about the environmental impact, and I was always into animal rights, so it seemed like a logical move. I also have a gluten intolerance, so I really had to learn how to cook for myself. I was nervous to do it because I hadn’t cooked much, but I started off with some simple recipes and just went slowly. That’s when I started to feel the joy of cooking – smelling the ingredients and using my stump as a tool, like a spatula and a juicer – it was just very embodying and freeing for me. My whole vegan journey is centered around this really cool new discovery of body love and being present in the kitchen. How did Stump Kitchen come about? I wanted to educate more people on how you can have a really fun and delicious gluten-free vegan diet, and it doesn’t need to be a lot of work. My partner was really encouraging. She actually helped me film my first few episodes, just on her phone. When I first started making videos, I was also dealing with a bunch of mental health issues, and experiencing depression for the first time. Filming and editing videos actually became a really neat healing tool for myself. When I first got my footage back and was watching myself on screen, I realised I was seeing myself at the most happy that I had been in a long time. Depression is stupid like that – it takes away all the joy and makes it so you can’t remember it – but I had this visual representation of watching myself being so happy and embodied, and so the more I edited and the more I filmed, the more I could see that. It carved a new space for my happiness and it gave me a beautiful tool of resilience to get me through the hardest parts of my depression. Did you immediately feel comfortable on camera? Honestly, on day one I felt extremely comfortable. I think it was because I didn’t have any thoughts 10 The Vegan | Issue 1 2020
about how many people might watch it. It was just me and my partner in the kitchen, and eventually it was just me, and so it was very easy to be myself in front of the camera and just have fun, or if I had a guest with me it was about our interaction. It was always just a lovely experience to have the camera capturing the joy that was happening. When I started, I was in a place in my life when I was defying a lot of societal expectations – I didn’t like wearing a bra and I didn’t like wearing make up, and I have armpit hair, so I was starting to do more of those things that you’re not really “supposed to do”. So being able to be myself also felt authentic and empowering, and that made me less nervous.
My vegan journey is centered around this new discovery of body love and being present in the kitchen What are your thoughts on the intersection between veganism and physical difference? I think having representation in veganism is so important, and having people with diverse bodies is just as important as having more folks of colour showing that veganism isn’t just for privileged white folk. Mainly what I do with my show is to make veganism accessible – I want people to see it as another beautiful option that doesn’t push people away, like some of the vegans have done before us. It’s about being respectful and doing kind activism so people are like – “Aw yeah, I can try that!” What kind of advice might you have for people to appreciate or celebrate physical difference of their own or other people? One of the main differences that can be upsetting is the assumption of inability. I think one of the greatest gifts that anyone can do for people who are different is giving them the benefit of the doubt and not assuming they need help or that they can’t do something. Letting them be autonomous individuals and knowing that they might do something differently, they might do
Interview
something more slowly – they may need help here and there, but they will ask for that. I have a friend who is blind, and one day when he was at a bus stop someone said to him, “Wow, good for you for going outside”. In his head he was like, “I’m going to my job, I’m a lawyer.” He has such a rich and beautiful life, but the perception is that there is such a lack of ability to have a normal fulfilled life. I think doing work on ourselves and our own assumptions around disabilities is the most beautiful thing you can do for anyone you meet. Most of the people I meet are great, but once in a while you get somebody who is like, “I’m going to pray for you, it must be so hard for you to find a husband.” And I’m just like, first of all I’m gay, second of all go away. But I think doing your own inner work and examining your own assumptions about difference and disabilities is the most incredible gift you can give to the world. Have you always loved your body and been at peace with your body image? There have been a couple times in my life where I was quite angry that I was born like this, with one hand. Very rarely though. There was a time in junior high where I saw a video of myself doing a dance choreography and then I realised how different I looked and I got really angry and I cried with my mom. But it was like 24 hours of horrid sadness, then I was fine. Later in life, leading to my depression diagnosis
my sister recalled there was a period of time where I used to hide my arm. Which is so unlike me, but I think my mental health affected everything about me and how I perceive myself. I would hide it or make little comments like, “Oh no I can’t, because I have one hand.” Things that I just don’t say. I think it was a dark time for me anyway, but I think those two times were the worst. Otherwise, I had a great upbringing. My parents were so good – they helped me practise what to say to people about my hand. I felt very prepared. My baby sister loved my arm and she would play with it when we were little, so I was lucky to have a sense of body awareness and body love from the very beginning. What are your plans for Stump Kitchen going forwards? More of the same! More cooking, more meeting people, more joy. I’d like to do more collaborations on my channel, with vegans and people with limb differences. I’d like to travel and take Stump Kitchen further afield, but that depends on my resources. And maybe in the future when I retire from YouTube, I’d like to set up a restaurant. But right now, I feel very lucky doing what I do. Follow Stump Kitchen on YouTube, Instagram, Facebook and Twitter, and visit stumpkitchen.com to support and find out more. Issue 1 2020 | The Vegan 11
Recipes
Five Ingredient Vegan
Three deliciously simple recipes from Katy Beskow’s new book
12 The Vegan | Issue 1 2020
Recipes
Coconut and squash traybake Ingredients 1 medium butternut squash, peeled, deseeded and cut into 3 cm cubes (about 500 g prepared weight) Handful of green beans, trimmed 200 g basmati rice 400 ml canned full-fat coconut milk 1 tbsp vegan mild curry paste Sea salt, to season
Serves 4
Sometimes dinner is as easy as adding everything to a roasting tin and letting the oven do all the hard work. This simple traybake will be ready to serve in less than 45 minutes. I love serving it with wedges of lemon for a fresh contrast to the coconut milk.
Directions Preheat the oven to 180 °C/350 °F/gas mark 4. Arrange the butternut squash and green beans in a deep roasting tin and scatter in the rice. In a jug, mix 200 ml cold water with the coconut milk and curry paste until combined. Pour this into the roasting tin, making sure it covers all of the ingredients. Cover with foil, then bake in the oven for 40–45 minutes until the squash is tender. Remove from the oven and carefully lift off the foil. Season with sea salt before serving. This recipe also works well with frozen butternut squash, saving you peeling and chopping time. Frozen butternut squash is available from most supermarkets and is a useful addition to your freezer.
Five Ingredient Vegan by Katy Beskow (Quadrille £20) Photography ©Luke Albert Issue 1 2020 | The Vegan 13
Recipes
No-fish cakes Ingredients 4 baking potatoes, peeled and roughly chopped 400 g canned jackfruit, drained and rinsed 4 tbsp vegan mayonnaise 2 spring onions (scallions), very finely chopped Generous handful of flat-leaf parsley, very finely chopped Sea salt and black pepper, to season 4 tbsp sunflower oil
Makes about 10
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All the flavour and texture of fish cakes – but completely vegan! These no-fish cakes are golden and crisp on the outside, while being fluffy and fragrant inside. The secret? Canned jackfruit. Jackfruit is a fruit grown in South Asia; it has a naturally meaty texture and is able to absorb flavours well. It is now widely available in large supermarkets, Asian supermarkets and health-food shops, sold canned or vacuumpacked. I love serving these with wedges of lemon for squeezing, and a little unsweetened soya yogurt, sprinkled with fresh dill.
Directions Bring a pan of water to the boil and add the potatoes. Boil for 20–25 minutes until softened. Drain, then return to the pan and mash until smooth. Allow the mashed potato to cool to a temperature that is comfortable to handle. Separate the chunks of jackfruit into strands, discarding any tough parts. Add the strands to the pan with the potatoes along with the mayonnaise, spring onions and parsley. Season with salt and pepper, then stir to combine all of the ingredients. Once combined, shape the mixture into patties about 5–6 cm in diameter (approximately a heaped tablespoon of mixture per patty). Place on a plate and refrigerate for 1 hour (this will help to firm them up for easier cooking). Heat the sunflower oil in a frying pan until hot. Carefully add up to four of the patties to the pan and cook over a medium-high heat for 5 minutes until golden, then use tongs to turn them over and cook for a further 5 minutes. Remove from the pan and keep warm while you cook the remaining no-fish cakes. Cook the no-fish cakes in several batches to avoid overfilling the pan, making turning easier and ensuring even cooking. Serve hot.
Recipes
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Recipes
Zesty bread and butter pudding Ingredients 800 ml vanilla soya milk 4 tbsp cornflour (cornstarch) 6 tbsp thick-cut marmalade 8 thick slices of white bread, cut diagonally into quarters 4 tbsp sultanas (golden raisins)
Serves 6–8 Vanilla-flavoured soya milk can be found in most supermarkets and health-food stores.
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This traditional British pudding is delicious, comforting and warming on a cold winter’s day. There’s no need to use vegan butter on the bread, as the vanilla–marmalade custard absorbs and moistens it beautifully.
Directions Heat the vanilla soya milk in a pan over a medium-low heat until hot but not boiling. Spoon in the cornflour and use a whisk to mix until combined. Continue to cook for 8–10 minutes until thickened, whisking frequently. Stir in the marmalade and cook for a further minute. Preheat the oven to 180 °C/350 °F/gas mark 4. Arrange the quarters of bread in a deep baking dish, allowing them to overlap. Sprinkle the bread with the sultanas. Pour over the hot vanilla– marmalade custard, then leave to stand for 10 minutes to allow the bread to absorb some of the custard. Bake in the oven for 35–40 minutes until golden and bubbling at the corners. Serve hot.
Campaigns
Pop Up for the Planet
Y
ou are likely aware of the phenomenon that is the Veganuary campaign. Veganuary’s monthlong vegan pledge has been a huge success, which is shown in the extraordinary growth in participants since it was established.
Veganuary partnership Launched in 2014 with just 3000 participants, over the last six years it has grown into a worldwide event which is firmly secured in the public consciousness. This year over 350,000 people signed up to try eating a vegan diet for the month of January. Media interest is incredible, and the range of new vegan dishes and products being launched in conjunction with the campaign is truly staggering. Costa Coffee, Wagamama, Chicago Town Pizza, ASDA and ALDI are just a handful of the high street names who have greatly improved their vegan options during January. We have long been supporters of Veganuary, but 2020 marks the first year in which we have officially partnered with them. We are very excited to bring together two of the leading global organisations to help further the vegan movement. To celebrate our partnership with Veganuary we hosted Pop Up for the Planet, a month-long pop-up in the bustling Mare Street Market venue in London. We brought veganism to hundreds of visitors over the course of the New Year’s Resolutions period. Highlighting our Plate Up for the Planet campaign, which makes the link between veganism and its positive environmental impact, we encouraged people to take the first step by signing up to Veganuary. Those who signed up received goody bags full of free vegan products registered with the Vegan Trademark. They also received free copies of Resurgence and Ecologist magazines, which 18 The Vegan | Issue 1 2020
were both themed around veganism. Visitors who signed up to try a vegan diet were also eligible to take part in a competition to win a month’s supply of Northern Bloc ice cream. However, ice cream samples were available to all – and they went down a treat. Thanks to our wonderful volunteers who, as ever, helped to make the event the success it was. We wouldn’t have been able to do this if it wasn’t for you, and it was fantastic to see how much you enjoyed taking part and giving support and advice to the public.
Events We had some special events over the course of the month which were a great success. Matthew Pritchard of Dirty Sanchez fame signed copies of his vegan cookery book Dirty Vegan: Another Bite. Rich Hardy, recent Animal Hero Awards winner and undercover animal investigator, joined us for a book signing for his title Not as Nature Intended. The month ended on a high, with a party to celebrate the success of Veganuary. Key influencers in the vegan movement gathered at Mare Street Market for a closing party, where delicious vegan canapés and drinks were served.
Campaigns
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100% of natural origin Vegan & Cruelty free
Nutrition
Tips for easy cooking
M
any of us can benefit from making it easier to prepare food from scratch. This may be particularly true for people managing variable energy levels and physical limitations on a day-to-day basis. Making the most of opportunities and adopting simple approaches to cooking can make it easier to enjoy healthful meals.
Starting simple A nutritious breakfast is a great way to kickstart the day, but what if mornings are a struggle? Overnight oats can be prepared the night before, and can include nutrient-dense toppings like fruit, seeds and nuts. If you’re a fan of breakfast cereal, go for a wholegrain option and defrost some frozen berries in the fridge the day before so that you can add fruit with minimum fuss. The vitamin C in the berries will boost iron absorption. Even something as simple as peanut butter on wholemeal toast and a small glass of orange juice provides a good source of protein and one of your 5-a-day. If you use a couple of slices of soya and linseed bread fortified with extra calcium, it also provides more than a third of your daily calcium target.
Frozen and canned fruit and veg Some people shun frozen and canned fruit and vegetables believing that they’re inferior to the fresh stuff. In reality, they’re both convenient and nutritious. You can even buy frozen chopped garlic and onion, saving energy, time and tears!
Batch cooking If your energy levels vary from day to day, it might be helpful to make multiple portions of meals when you feel up to it. Homemade curry, casserole, Bolognese and chilli are great ready meals. You can refrigerate extra portions for a couple of days or freeze them if you need longlasting options. Batch cooking with friends and family can be a valuable experience for everyone involved. You get to enjoy each other’s company while working as a team to produce meals for the week ahead. Social dining is also good for wellbeing.
Online shopping Removing a trip to the shops from your schedule can free up time and energy for food preparation. It might also make meal planning easier by allowing you to focus better on what you need to buy.
Thriving We’ve produced lots of handy food and nutrition resources for our Vegan and Thriving campaign, which are available at vegansociety.com/thriving. If you’re thinking about experimenting in the kitchen, check out the batch cook options in our bank of balanced recipes. If you’re an older vegan, take a look at dietitian Elena Tsompanaki’s practical tips under ‘What Health Professionals Say’. Heather Russell, Dietitian
Issue 1 2020 | The Vegan 21
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Updates
Council updates AGM 2020 The 2020 AGM will be held at 1pm (with registration starting at 12pm) on Saturday 30 May at The Lighthouse, 11 Mitchell Lane, Glasgow G1 3NU. AGM social We are also planning a social the night before the AGM. If you would like to attend and would like further updates, please register your interest by emailing membership@vegansociety.com. Election of Council members Applications for membership of the board of trustees (Council) are invited by 2 March 2020. Candidates must be full members of the society and aged 16 or over on the date of the AGM. Candidates should support the society’s objectives and mission and be committed to
a vegan lifestyle. The most important qualities for trustees are commitment, enthusiasm and the ability to consider issues thoughtfully and to communicate and work well with others. To ensure an effective and diverse board, members from a wide range of backgrounds and with a broad base of skills and experience are sought. Experience in successfully managing expanding organisations, developing strategic plans, knowledge of charity law and audit or risk management are particularly welcome. For a candidate pack or further information about becoming a trustee, please contact Chair of Council Menna Jones (chair@vegansociety.com) and CEO George Gill (ceo@vegansociety.com) by email or post (Donald Watson House, 34–35 Ludgate Hill, Birmingham B3 1EH).
Vegan Society trading subsidiary A trading subsidiary is a separate company which is set up by a charity to carry out trading activities. In 2015, members passed a resolution supporting a feasibility study for a trading subsidiary. At that stage, such a subsidiary was not considered appropriate. However, the scale of our trading activity has increased significantly since then. In light of this, the use of a trading subsidiary would now provide important protection of assets and management of risks for the society. This decision is supported by both our auditors and our solicitors. The trustees have considered the Charity Commission guidance on trading (CC35) and concluded that a trading subsidiary provides increased flexibility for non-primary purpose
trading and limits risks to the charity from trading activities, e.g. from trading losses or contractual disputes. On 24 November 2019, therefore, the Vegan Society Council decided that a subsidiary company should be established in order to better manage the risks of trading activity. This will not lead to any change in the society’s activities, but instead will restructure it in a way that reduces risk. Staff will remain in the same building, working side by side, whether for the subsidiary or for the charity. All the profit from the trading activities will be donated to the society via Gift Aid so that it does not incur tax and will continue to fund our educational campaigning and outreach exactly as before.
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Research
2019 survey of vegans in Great Britain Percentage of UK adults identifying as vegan 1.20% 0.90% 0.60% 0.30% 0.00%
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FSA Food and You survey In summer 2019, The Vegan Society worked with independent survey company Ipsos Mori to carry out a face-to-face survey of almost 10,000 people aged 15 or over in Great Britain. We used the question: Which, if any, of the following applies to you? Please state all that apply. • Completely vegetarian • Partly vegetarian • Vegan • Avoid certain food for religious or cultural reasons • None This question had been used previously in the Food and You survey carried out on behalf of the UK Food Standards Agency (FSA) every two years since 2010. A smaller survey by The Vegan Society of almost 2000 people in 2018 demonstrated that this question identified dietary vegans reliably. Combining our results with those of the FSA shows dramatic recent growth: the percentage of vegans in 2019 (1.2%) was about five times higher than that observed in FSA surveys between 2010 and 2014. Like all surveys, our latest survey has significant uncertainty in its result: the 95% confidence interval ranges from 1% to 1.5%. All the earlier surveys have even greater uncertainty due to much smaller survey size, so we cannot be precise about the timing of the growth between
24 The Vegan | Issue 1 2020
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Vegan Society/Ipsos Mori survey 2014 and now. 60% of vegans in the 2019 survey had been vegan for less than four years, consistent with the recent rapid growth in numbers.
Demographics About 20% of vegans were non-white, consistent with the general population (particularly after allowing for the younger age distribution of both vegans and the non-white population of Great Britain). Vegans were also fairly evenly distributed through different regions of Great Britain. Vegans were more likely to be younger (1.9% of under-35s were vegan), to have completed more years of formal education (2.1% of those with degrees were vegan), and to be female (1.5% of females were vegan). Non-vegan vegetarians (3.9% of the survey sample) and non-vegans who said they would definitely consider a vegan diet in the future (4.9% of the survey sample) showed a weaker pattern in the same direction. Comparing vegans with other vegetarians, vegans were less likely to come from an Indian ethnic background and were younger than other vegetarians, but the percentage of females was very similar at about 63%. A third of non-vegan vegetarians said they would definitely consider a vegan diet in the future. A growing and diverse body of people are embracing veganism and The Vegan Society, with the help of our members, will continue working to extend and diversify this growth in the UK and beyond, building a future in which veganism is accepted as normal and desirable.
Events
Events Plant Powered Expo Saturday 1 (10am–6pm) – Sunday 2 February (10am–5pm) Olympia London, Hammersmith Road, London W14 8UX plantpoweredexpo.co.uk Arran Vegfest Saturday 14 March (10am–5pm) Arran High School, Lamlash, Isle of Arran KA27 8NG arranvegfest.com
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Essex Vegan Festival Saturday 14 March (10.30am–4.30pm) Colchester Charter Hall, Cowdray Avenue, Colchester CO1 1YH facebook.com/events/2326848200915402 Exeter Vegan Market Saturday 14 March (10am–2.30pm) Exeter Corn Exchange, Market Street, Exeter EX1 1BW facebook.com/exeterveganmarket Vegan Life Live 14-15 March, (Saturday 10am-6pm, Sunday 10am-5pm) Alexandra Palace, Alexandra Palace Way, London N22 7AY london.veganlifelive.com
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Glasgow Vegan Festival Saturday 28 March (10.30am–4.30pm) Hampden Park, Glasgow G42 9BA facebook.com/events/941808776164594 Bath Vegan Festival Saturday 4 April (10.30am–4.30pm) Bath Pavilion, North Parade Road, Bath BA2 4EU facebook.com/events/373680646842204
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Blackpool Easter Vegan Fair Saturday 11 April (10am–4pm) The Layton Club, 30 Westcliffe Drive, Blackpool FY3 7HG facebook.com/events/782488802185992
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Leicester Vegan Festival Saturday 18 April (10.30am–4.30pm) Leicester Athena, Queen Street, Leicester LE1 1QD facebook.com/events/376713133011300 Balance Festival 17-19 April Truman Brewery, 91 Brick Lane, London, E1 6QL balance-festival.com
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SELECTED STORES
Health
Healthy eating for strong bones – the myths and the reality
By the Royal Osteoporosis Society
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any people are recognising the health benefits that a plant-based diet offers, but concerns have been raised that cutting out certain foods can put us at risk of nutritional deficiencies, potentially leading to poor bone health and osteoporosis. Sarah Leyland, nurse consultant at the Royal Osteoporosis Society (ROS) says, “Good nutrition means ensuring you give yourself adequate vitamins, minerals and nutrients like calcium, vitamin D and protein and that you think about alternative food sources when considering a change in diet.” “Your bones need many different nutrients, but you can get what you need from a vegan diet as long as it’s balanced and well-planned.” You may regard your bones as stable and strong. However, they’re in a state of constant flux, continuously breaking down and rebuilding. So, it’s essential to look after your bones now to withstand the loss of bone strength that inevitably comes with age. “One in two women and one in five men over 50 in the UK are expected to break a bone because of osteoporosis but a balanced diet could help to prevent this. We should all consider this seriously because these broken bones can have severe consequences on your quality of life,” says Sarah. The ROS Helpline, staffed by specialist nurses, regularly receives calls from people worried about their bone health. Sarah is often amazed at the misinformation out there, which leads to confusion and worry. Here, she dispels three common myths. Myth: Ditching dairy is bad for your bones Reality: Dairy is just one way to get good amounts of calcium to keep your bones strong. Dairybased products are not better absorbed or necessarily preferable to non-dairy sources. If you
eliminate dairy foods that used to give you large amounts of calcium and protein, ensure you find the alternatives you need. Adults need 700mg of calcium a day and there are many foods suitable for vegans that are good sources. Myth: Vegan diets make your bones weak Reality: Vegans may have a lower bone density than others and a recent review of research trials showed that vegans might be more likely to have bones that break easily. However, it hasn’t been proved that diets are the reason for this; there may be others like low body weight. Being lighter is generally beneficial for health, but being underweight means there is less weight or force pulling on your bones and this can reduce your bone strength. Myth: All vegans need calcium and vitamin D supplements Reality: This is not true, but supplements can sometimes be useful. Plant-based diets can provide most of the nutrients your bones need if you make careful food choices. Remember you need larger quantities of some foods, like dark green leafy vegetables for calcium, and pulses for protein. Vitamin D is essential to help your body absorb calcium. The current recommendation is to have about 10 micrograms (400 IU) daily from food or supplements, especially in winter when there is less sunlight, so you might need to top up your levels with a supplement. The ROS is the only UK-wide charity dedicated to educating the public about bone health and improving the prevention, diagnosis and treatment of osteoporosis. Find out more at theros.org.uk/nutrients or contact the ROS specialist nurses on 0808 800 0035 or via Live Chat on the website. Issue 1 2020 | The Vegan 27
Volunteers
Volunteer hub Kaya Gromocki, Supporter Services Coordinator (Volunteering, Engagement and Outreach)
I’d like to say a huge thank you to everyone who has volunteered over the past three months. Meeting lots of our enthusiastic and friendly volunteers has really helped me to settle into my new role as quickly as possible. In October I met super helpful events volunteers at VegFest London who engaged wonderfully with the public. Here in Birmingham I’ve worked with our lovely office volunteers, and over the phone I’ve chatted to lots of members of our Community Network, all of whom have been generous enough to share their stories and experiences of vegan outreach with me.
Media volunteers As the profile of veganism rises, so does the number of requests The Vegan Society receives from media outlets to give interviews and statements. This is where the assistance of volunteers comes in useful. Not only do they allow us to present the facts of veganism to as many listeners, viewers and readers as possible, but they are also able to share their own unique experiences. Being able to showcase the many and varied perspectives of living a vegan lifestyle is of great value to the movement. An excellent example of this is media volunteer Paul Youd. Our Media Officer Dominika Piasecka was very pleased when Paul volunteered to do an interview on BBC Radio Somerset for World 28 The Vegan | Issue 1 2020
Vegan Day. Paul spoke with confidence on his motivations for going vegan and the positive impacts he has seen on his health over the last 51 years of following a vegan diet. Paul was able to impress the interviewer with his account of keeping fit in later life, as he explained his goal of completing one million press-ups between the ages of 80 and 90, no doubt inspiring many listeners too. If you would be interested in volunteering for media interviews or putting yourself forward as a case study, then please contact media@vegansociety.com and we will be able to add you to our bank of dedicated volunteers who are prepared to tell their stories to the media. We are always looking for new case studies, as we often get specific requests for certain demographics, such as vegan fathers in their 40s. The more willing volunteers we have on our database the more easily we can showcase veganism as the positive life choice that it is.
Office volunteers Our volunteers are an eclectic and experienced group of all ages. Nisha Cardoza is 18, and at the end of 2019 she undertook a six-week placement in the Campaigns, Policy and Research Team. Nisha wanted to volunteer because The Vegan Society’s methods of advocating for veganism align exactly with her own. She really enjoys the political work that she does within her placement, and one of her favourite tasks so far has been analysing the manifestos of major political parties. She says, “It’s interesting to see what MPs have to say about some key issues The Vegan Society is
Volunteers
1 Thank you to all of our media volunteers 2 Vegan Society staff and volunteers at VegFest London 3 Signing up new members 4 Volunteer Liem acts as vegan Society photographer for the day
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working on changing. Now we must urge them to address these in parliament.” For Nisha, seeing the influence that our campaigns have has been especially rewarding. She loves seeing the responses that members of the public share after hearing back from their local MPs about vegan issues. When asked what it’s like to volunteer at the Vegan Society office every day, she responded, “It’s lovely! I’m very thankful that this placement is my first office experience because everybody is understanding and always willing to help. I also do many different things – I research suppliers for events, guests for parties, send out packs for people wanting to veganise their town, reply to general enquiries and much more! Above everything, it’s
rewarding to think that you’re supporting people on their vegan journey.” In the future Nisha plans to improve animal rights through legislation and to work on getting even more vegan options on the market.
Get in touch Currently we are recruiting volunteers to join our Community Network. The network is made up of organisers and advocates who undertake local action in their hometowns with support and instruction from us. If you are interested in joining the network, then please email Kaya on volunteer@vegansociety.com or take a look at the role descriptions on our website.
Issue 1 2020 | The Vegan 29
Volunteer of the season
Introducing Alice Wibberley, an office volunteer who specialises in organising our archive materials.
good to know that I’m helping to preserve history, and someone might be thankful for the work I’ve done.
Tell me a bit about when and why you went vegan It was initially environmental reasons that encouraged me to do Veganuary in 2019. Becca, my best friend from university, was my vegan role model – she gave me tips and showed me that it was easy. Since then, I’ve made loads of new friends through our uni VegSoc. I now feel more passionate than ever about veganism, for more reasons than I initially had.
Have you found anything particularly interesting or unusual? There are some very interesting memorabilia: some cool T-shirts, a few vegan Christmas cards, various stickers. It’s interesting to see the different approaches used by the society to encourage people to go vegan over the years. What interests me most is old recipes and catering guides – a lot of it doesn’t sound too appealing, so I have a lot of respect for vegans of the 1950s who ate things like ‘soya slices’ and ‘nut cutlets’.
Why did volunteering appeal to you? The archive project itself was a really exciting thing to be involved with, and as a history student, spending time among old documents and publications definitely appealed to me. I think we’ll have to rent out another building to store it all in at the rate it’s going – there’s so much material! In a box, there could be anything from leaflets to letters, and the main work is trying to date and categorise it. It’s very satisfying when a huge box of stuff is finally sorted and catalogued. I’m very lucky to have the opportunity to create a brand-new archive – I think this is something even full-time archivists would like to do! It’s
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What kind of skills have you picked up during your time here so far? Finding out the rough date of things is a skill I’m continuing to develop. It can be very frustrating when there’s no useful information, so it involves a lot of detective work. Perseverance is also key – maintaining a vision of the finished archive is vital, especially when I’m lost in a huge pile of administrative documents and wondering why anyone would find it interesting. What do you most enjoy about volunteering? The work itself is fascinating, and you never know what you’ll find. The Vegan Society is a great environment to work in – people are always recommending places to eat and new foods to try. I’ve met some lovely people.
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Issue 1 2020 | The Vegan 31
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32 The Vegan | Issue 1 2020
Fundraising
New Year, new ways to support The Vegan Society Three New Year’s resolutions you can make this year that will support the vegan movement
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s we enter 2020 we have lots of new ideas for campaigns, events and projects – and we need your help to get them up and running. Here are just a few examples of activities you can use to support The Vegan Society this year.
1 Duncan Gunn representing The Vegan Society 2 The Worldwide Vegan Bake Sale
Start running regularly Running is one of the simplest and most costeffective forms of exercise you can take up if you want to increase your fitness levels in 2020. You can support The Vegan Society through taking part in runs of various lengths this year in cities across the UK. Registering for a place in a run and using it to raise funds for The Vegan Society is a great way to motivate yourself to stick to your new habit. Brighton Marathon – Sunday 19 April Great Manchester Run 10k – Sunday 24 May Great North Run Half Marathon (Newcastle) – Sunday 13 September Great Bristol Half Marathon – Sunday 27 September Great Scottish Run Half Marathon (Glasgow) – Sunday 4 October Whatever your current ability, we would love to have you on The Vegan Society’s team in one of these runs and we will support you through your training and fundraising. Please get in touch for more details or register via our website: vegansociety.com/races. If running isn’t your thing, there are plenty of other sports you can take up and challenges you can enter to support The Vegan Society.
Refine your baking skills Making vegan cakes or other treats for your nonvegan friends or colleagues is one of the best ways you can prove how delicious and easy to prepare vegan food is. The Worldwide Vegan Bake Sale takes place 15–30 April and is a brilliant opportunity to get your vegan bake on and raise some funds to
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2 support The Vegan Society’s work while being part of an amazing global event. If you aren’t a seasoned baker and need some recipe ideas, we have plenty on our website. From brownies and banana bread to popcorn caramel cookies and pineapple upside-down cake, there’s something for everyone to enjoy: vegansociety.com/recipes. Issue 1 2020 | The Vegan 33
Fundraising
We have lots of resources to help with your bake sale, which you can hold any time of year if you aren’t able to take part during the Worldwide Vegan Bake Sale in April. You can find more details about the event and other baking tips at vegansociety.com/bake-sale.
Write or update your will Whilst it might be something you haven’t thought about yet, having an up-to-date will is important for people of all ages and can help to take some of the uncertainty out of what can be a very difficult time for loved ones. When you pledge to leave a gift to The Vegan Society in your will, you can enjoy the knowledge that your legacy is helping to create a more peaceful and sustainable world for generations to come. One of our dedicated members, Sanita, explains why she has decided to leave a legacy gift to The Vegan Society: “Having an up-to-date will is absolutely fundamental if you want your final wishes to be carried out after you’re gone. For me, leaving a gift to The Vegan Society in my will was a really easy and natural decision to make. The
organisation has done so much work to make veganism a more widely adopted and accessible lifestyle and they give me a great outlet to talk about my own choices in a more structured way. I’m very pleased that I am able to leave a portion of my estate to The Vegan Society and I know my family will be happy to honour this decision, understanding how important it is to me.” As a member of The Vegan Society, you have exclusive access to our online will-writing service, Farewill. This offer is only available for a limited time. Find more information, as well as resources to help you with writing your will, at vegansociety.com/legacy. Whatever you resolve to do in 2020, please consider supporting The Vegan Society this year. Your help will allow us to carry out several ambitious activities we have planned to make even more people aware of the benefits of veganism. Ruby Jones, Fundraising Manager For more information you can email ruby.jones@vegansociety.com or call 0121 323 1802.
Spring events We are excited to announce that we will be present at two exciting events this spring. We always love meeting our members and supporters, so please do check them out and see if either takes your fancy.
Vegan Life Live This fantastic event has something for everyone, no matter what stage you’re at in your vegan journey. From tips and advice to delicious new products, cookery demos, talks and workshops, you’ll be hard-pressed to fit everything in during the two-day event. 14-15 March 2020, Alexandra Palace (London) london.veganlifelive.com
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Balance Festival Is 2020 the year you’ll be focusing on your health and wellbeing? At Balance Festival you can work out with fitness experts, sample delicious healthy foods and discover all the latest forward-thinking brands. 17-19 April 2020, Truman Brewery, Shoreditch (London) balance-festival.com We will be attending more events later in the year. Check back here, or on our website, for details.
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Issue 1 2020 | The Vegan 35
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EAT.PLNT Ready Meals Introducing EAT.PLNT, a range of eight frozen ready meals bursting with flavour. EAT.PLNT source quality ingredients for their ready meals and have aimed to create meals with all the goodness of a home cooked meal. Each ready meal is frozen from fresh within an hour to lock in all the goodness. All you have to do is heat it in the oven or microwave and it’ll be ready in minutes. Available at eatplnt.com, Amazon and more.
Peter’s Yard Sourdough Flatbreads Whether you’re snacking on some homemade hummus or tucking into a warming bowl of soup, Peter’s Yard’s new vegan sourdough flatbreads are made for dipping! Registered with the Vegan Trademark, these sourdough flatbreads are made with natural ingredients, including organic Shipton Mill flour, British rapeseed oil, hand-harvested Halen Môn sea salt and real sourdough that ferments for 16 hours before baking. Discover your favourite in this selection of Sea Salt, Seeded and Smoked Chilli. Available at Waitrose, Ocado and petersyard.com.
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36 The Vegan | Issue 1 2020
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Herbal Essentials Skincare Made with 90–98% natural ingredients, Herbal Essentials’ skincare products are inspired by the Himalayas. From cleansers to moisturisers, every product contains pure Himalayan spring water. All packaging components are recyclable, and Herbal Essentials recently won the 2019 Pure Beauty Global Award for “Best New International Breakthrough Brand”. Herbal Essentials products registered with the Vegan Trademark include: AHA Night Cream, Brightening Cream, Cleansing Milk, Day Defence Cream, Micellar Water, Nourishing Cream, Purifying Face Wash and Refreshing Toner. Available at herbal-essentials.com.
Fellow Creatures Chocolate Founded by 25-year-old vegan entrepreneur Zsolt Stefkovics, who wanted to recreate the taste of creamy and indulgent milk chocolate we all remember from childhood, Fellow Creatures is a chocolate brand with a new range of creamy, dairy-free vegan chocolate bars. Organic, vegan, and free of dairy, gluten, palm oil and refined sugar, the chocolates melt like milk-style chocolate bars thanks to the use of coconut butter. The playful packaging and five punchy flavours offer something for everyone. Available at fellowcreatures.co.uk.
Choc Affair Vegan Hot Chocolate Choc Affair’s vegan dark chocolate flakes melt beautifully into your hot vegan milk alternative to make a rich and indulgent hot chocolate that’s incredibly moreish. Add a little sugar to make your hot chocolate even more indulgent! Choc Affair’s vegan hot chocolate tins come in three flavours: Orange, Dark and Peppermint. They are all handmade in Britain with natural ingredients and real chocolate flakes from sustainably grown cocoa, as well as being palm oil free. Available at choc-affair.com. Issue 1 2020 | The Vegan 37
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Buy Online Great Gluten-Free Vegan Eats from Around the World by Allyson Kramer: £11.99 This is a cookbook for the home chef who likes to explore a world of cuisines, regardless of allergies or dietary restrictions. Step inside and travel the globe while still adhering to your plant-based, gluten-free diet. Author Allyson Kramer, founder of the popular gluten-free vegan blog Manifest Vegan, will walk you through each and every recipe – most of which include a photo – showing you exactly how to create gourmet meals that are impressive enough for even the most seasoned foodie. From tempting appetisers, to hearty mains, to luscious desserts, you’ll find more than 100 globally inspired recipes that prove eating vegan and gluten-free doesn’t have to be a sacrifice, but rather an international delight.
Vegan Yack Attack on the Go! by Jackie Sobon: £10.99 If you’re vegan and frequently on the go, it can be harder to eat well while staill maintaining your plant-based lifestyle. You need options you can make in advance, take with you or prepare quickly and easily once you get home. Vegan Yack Attack on the Go! has all these scenarios covered and more. It’s the cookbook you’ll use over and over again, with recipes developed for real life. Author Jackie Sobon, the plant-based rock star behind the blog Vegan Yack Attack, offers up beautifully photographed recipes you not only want to eat, but can whip up in any slice of time you can find.
Street Vegan by Adam Sobel: £12.00 Meatless meals revamped by the Cinnamon Snail, the vegan food truck with a cult following. What’s the secret behind the Snail’s takeover of New York City streets? In all kinds of weather, vegetarians, vegans and omnivores alike queue up for addictive vegan cuisine from truck owner Adam Sobel. Now Adam brings his food straight to your kitchen, along with stories of the challenges of working on a food truck while still finding ways to infuse food with imagination, love and a pinch of perspective. Street Vegan brings the energy and passion of the Cinnamon Snail’s creative cooking from truck to table.
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Issue 1 2020 | The Vegan 39
Reviews
Reviews
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2
Vegan Snacks by Elanor Clarke Reviewed by Jake Cudsi
Vegan 2019 by Plant Based News Reviewed by Sophie Glenn
Feeling peckish? Vegan Snacks by Elanor Clarke should have you covered. This handy pocket guide to vegan snacking details a range of recipes, offering ideas for savoury bites and sweet treats. Split into five sections covering breakfast to dessert, Vegan Snacks aims to satisfy any and all of your grazing indulgences. Pitching itself somewhere between the healthobsessed wellness genre and the dirty-vegan junk food reads, this book offers readers a little of everything. Going off the book’s teachings, readers can work through an açai smoothie bowl and caramel popcorn buffalo cauliflower ‘wings’ in the space of a few pages. On one page we learn about kale and broccoli sticks, the next we’re cooking up jackfruit tacos dripping in sriracha mayo. Vegan Snacks features clear, simple recipes. The cauliflower ‘wings’, for example, can be whipped up quickly, and the instructions are easy to follow. It’s in the chapter titled ‘Afternoon treats’, however, that we find the most coherent recipes. Clarke’s strong suit appears to be her sweet treats, and there’s a lot to choose from here, with impressive variety. Fudgy flapjacks, apple pie milkshakes and a classic banana bread make up the highlights of a chapter chock-full of ideas. After a few recipes attempted from the book (the majority highly successfully), it’s clear Vegan Snacks is a useful addition to any kitchen. For anyone looking to quench that hankering for an afternoon snack – or to satisfy that sweet tooth – imaginative, enticing answers can be found here.
Climate Change is increasingly prevalent, Extinction Rebellion has emerged on the battlefield and Plant Based News has just released Vegan 2019 – The Film, a round-up of all things vegan throughout last year. The year 2019 is framed as the year that people became ‘aware’ of the environment. Citing Swedish climate activist Greta Thunberg and her declaration that we are amid the sixth mass extinction, the film details record deforestation rates in Brazil as a result of cattle farming, an increase in methane and CO2 emissions from factory farming and United Nations requests for an increase in plant-based food consumption. The film depicts the most outrageous and controversial anti-vegan public events of 2019. From Piers Morgan’s vegan sausage roll–induced sickness to vegans being hailed as soulless, Plant Based News successfully criticises the opposition. This is most notable in the mention of the newly released documentary The Game Changers. Crediting the film with sparking a change in public thinking surrounding plant protein, we are shown that even Morgan himself claimed he would watch it (no small feat, might I add). In sum, the film does an excellent job of showcasing events of this year that are symbolic of each side while maintaining its clear verdict: plant-based diets should ultimately be adopted for health, the environment and namely for the future of the planet. The film undoubtedly should have touched more upon the moral foundations of veganism, but for now, I will embrace Plant Based News’ efforts of mobilisation.
40 The Vegan | Issue 1 2020
1 A handy pocket guide to vegan snacking 2 2019 is framed as the year that people became ‘aware’ of the environment
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Veggie pen- and phone-pals scheme
Grants to support independent living
Meal support for vulnerable vegans and veggies
If I get dementia will they serve me meat?
Inspiring recipes
Take V
Five-ingredient
favourites tha and easy-to t are low-cost, quick -make
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