vegan
issue one
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special thanks to... From illustrators to chefs, meet the amazing people behind some of the stories and spreads in this issue.
Alison Stewart Biana Efremova Georgie McGowan Charlotte Pierce-Saunderson Daniela Neuman Ella Duffy Chloe Hubbard Talitha Walker Warne Georgia Knowles
James Collier Lauren Lovatt Natalya Ruby Taylor Sanna Burns Siena Werber Zoe Tozer Karen Petko Daniella Elana
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meet the editor
dear readers,
Even though I have been the editor, the creator and a writer for Vegan, I simply would not have come this far if it wasn’t for the amazing support I have received. I have been humbled by the support from talented contributors, inspirational interviewees and fantastic companies who have shown this magazine nothing but support and guidance. As this is the first ever edition of Vegan, I would like to dedicate it to everyone who has supported me on this, somewhat stressful, journey. To the contributors, the interviewees, the people who submitted recipes; this is for you. This is also for everyone who reads the first edition. Whether you stumble across it accidentally or search for Vegan specifically, I cannot thank-you enough. If all goes well, this will be the first of many editions. I’m very excited for the future.
Wow. I cannot believe it’s finally done. It’s been six months in the making, and finally the first edition of Vegan is here. It’s been a labour of love and I cannot wait to hear all of your feedback. I started this magazine with the aim to unite young adult vegans. I was constantly seeing young adult vegans sharing their recipes and tips on social media. And I thought to myself, why the there not a collective where all these inspirational young adults can pull together their vegan expertise? And alas, Vegan was born. I wanted the vegan community to have an online magazine that would truly speak for them. I also wanted to create a amgazine which would offer an array of articles - with the promise that there would be something for every single young adult vegan to enjoy. I really hope that it does that. I really hope you love everything you read in this edition.
yours, tia bradley 4
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the power of being
vegan
To all you blossoming (or bloomed) vegan readers, kudos to you for being here. You are on a magical road to connecting with your precious empathy. The path is certainly less known than others, but it is a righteous one. My journey into veganism has opened my heart and mind in the most spectacular of ways. One of the great allures of veganism is its mystery and minority. While some may find this to be the very flaw of vegan-hood, it can easily be turned into a powerful tool to spread out peaceful message. Veganism has connected me to my empathy and mother-nature in a truly profound matter. Hopefully, in the near future, veganism will not be the minority and most human beings will understand the horrors of a meat-eater lifestyle. But in the meantime‌
I adored being the only one in my school to practice this greatly impactful lifestyle. It gave me the opportunity to explain to my peers on why they should go vegan. My new position as a teacher gave me a real sense of confidence. Instead of perceiving veganism as a polarising force, it became a unifying and empowering tool for everyone around me. Let me assure you, being in the vegan minority is exciting and comes with a great badge of honour. Veganism has a special capacity to bring the curious and the good hearted together. That’s definitely what it did for me. Upon becoming vegan, I became the coolest girl in school. Everyone wanted to know about 6
this ‘thing’ that was completely foreign to them. It was fun. Most of my friends were very receptive. To my surprise, a handful even gave it a go. Six of my closest friends are now passionate vegans, and the list just keeps on growing. The friends who have adopted veganism, consider it an important part of their lives. It is a wonderful feeling to convince someone to go vegan. It is a tangible way to know that you have made a difference. Once you have planted the vegan seed in a friend, or even in a curious stranger, they can then go and plant the seed in the minds of other people.
documentary were not actually vegan. At the end of the film, we all had a great conversation about what we had just witnessed. It made me feel even closer to the people who had opened their hearts and minds to new information. Some of them went vegan, some did not. In the end, that did not matter. What did matter was the awesome, eye-opening and intellectual discussion this particular video allowed us all to experience. Since living a vegan lifestyle deviates from the norm, it cannot help but stir up people’s curiosity, sometimes in defensive ways. Veganism, as a minority lifestyle, attracts unique perspectives and people who are willing to think outside the box society has placed upon them. Let us strive to make this lifestyle one that reaches and, eventually, becomes a majority.
The experience of sharing the vegan messages inspires and unifies everyone. My friends and I once watched a documentary about the effects of the meat and dairy industry. Most of the friends who watched the
Written by Siena Werber 7
it’s always tofu, the quiet ones elaborate title, this theory simply suggests that tofu was discovered accidentally by someone seasoning a soybean soup with unrefined salt. This produced curd, which lead to the evolution of tofu. Simply, magical. Quite like the discovery of its origin, the research into the health benefits of tofu are still ongoing. Nevertheless, strong links between the consumption of tofu and the improvement of one’s health have been unveiled. Firstly, tofu is rich with isoflavones, which is a chemical structure believed to ease menopausal symptoms, osteoporosis, heart problems, as well as help protect women from breast can-
There is nothing particularly alluring about a block of tofu. Pale and unimposing, it does not exactly woo its onlookers. But, look past its exterior and you’ll find an ingredient seeped in history, health benefits and culinary power. Although the origins of tofu are not yet decisively known, it is believed to date back more than 2000 years ago, in Ancient China. Soon, tofu was trickling into other parts of Asia, wounding up in the Western World, and now it can be located pretty much anywhere. The creation of tofu has been the focus of many theories, but a personal favourite is the accidental coagulation theory. Unlike its overly 8
cer, and men from prostate cancer. As these studies are still in development, these claims are not absolute, but from the evidence comparing the health of those who frequently consume soy and those who do not, strengthens the claims that tofu has huge health benefits. For example, whilst 75% of Western women experience hot flushes caused by menopause, only 20% of Japanese and Chinese women do. What’s more, replacing animal protein with plant-based protein, such as tofu, assists with lowering one’s consumption of cholesterol and saturated fats. In turn, this decreases one’s LDL cholesterol, reducing the risk of high blood pressure and heart disease. These findings emerged through a study with nearly 50,000 Japanese adults, and revealed that those who ate soy more than five times a week were half as likely to suffer from a heart attack, than those who only ate soy-based foods less than two times a week. Tofu is one of those rare ingredients that man-
ages to intimate whilst being entirely passive. Its lack of flavour means that it can work with pretty much any recipes, regardless of the season, time of day or cuisine. Its structure and texture is so malleable that is can be scrambled, sliced, creamed, crumbled, or cubed. Firstly, tofu doesn’t come in one form. It can be silken, firm, extra firm, soft or sprouted (and that’s only naming a few). Apart from silken, which will crumble if pressed, tofu should always be drained. This can be done through arranging the tofu on a plate covered with paper towels, placing another plate on top of the tofu and weighing it down with a couple of heavy books. However, if you are looking for an easier solution, then invest in a tofu press. They are reasonably priced and will save hours of faff. Once pressed, it is time for the hard bit - deciding how to use it. written by ella duffy 9
tofu scramble INGREDIENTS
INSTRUCTIONS
1 block silken tofu (300g) 6 medium white mushrooms 1/2 white onion Chargrilled artichoke hearts (or sun-dried tomatoes) 3 large handfuls baby spinach 2 tbsp extra-virgin olive oil 1 tsp cumin Fresh green chili to taste Salt & pepper to taste Optional toppings: coriander
1. Heat 2 tbsp oil in a pan, adding the finely chopped onion and mushrooms; sautĂŠ until soft. 2. Crumble the tofu into the pan and stir well for 3 minutes over a high heat. 3. Add the artichoke hearts, chili, cumin, salt and pepper. Cook on a medium heat for 5 minutes. 4. Just before serving, add the spinach and stir until wilted. 5. Serve immediately, top with coriander.
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tofu soup INGREDIENTS
INSTRUCTIONS
1 block firm tofu (400g) 1 cauliflower (cut into florets) 1/2 can coconut milk (200g) 1 onion 3 cloves garlic 2 cups vegetable broth 125g puy lentils (ready to eat) 1 small bag spinach 2 tbsp extra-virgin olive oil Red chili (to taste) 1 tbsp curry powder Salt & pepper to taste Parsley to garnish
1. Heat 2 tbsp oil in a frying pan and sautĂŠ the onion and garlic until soft (approx. 5 minutes). 2. Add the broth, bring to boil. Reduce heat and add the cauliflower florets, allowing them to simmer for to 10 minutes. 3. Transfer to blender and add the tofu, chili, curry powder and coconut milk. Blend until smooth; transfer back to saucepan. 4. Add the lentils and simmer for 1approx 10 minutes; season with salt and pepper. 5. Stir in the spinach until wilted. Serve hot and garnish with parsley.
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tofu smoothie bowl INGREDIENTS
INSTRUCTIONS
3/4 block silken tofu (225g) Handful of frozen berries 1 medium banana Half small mango 1/2 cup almond (or any plant-based) milk 3/4 cup rolled oats Optional toppings: milled flaxseed / chia seeds / muesli / chopped blueberries
1. Blend the tofu, blueberries, raspberries, banana, mango, almond milk and oats until smooth. 2. Pour into bowl and top with flaxseed, chia, muesli and blueberries (or toppings of your choice). 3. Enjoy!
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supermarket tips buying vegan food limit your food shop experience, in many ways it heightens it. When you commit to veganism, a vast amount of meat eaters comment that it is more expensive and more hassle. However, once the vegan food shop is mastered, that is not the case at all. It’s all about knowing how to shop as a vegan. Once you know the basics, it becomes second nature.
Being new to the vegan lifestyle can be difficult. After all, it is not always an easy, simple transition. As well as this, one of the most daunting of tasks can be the first supermarket shop after deciding to commit to being vegan. This is where it’s most likely for individuals to get back into old habits and pick up some chicken, just because it is there. But being vegan does not 16
our tips
amazing quality. They don’t usually have added salt or sugar so have the benefits of actually being healthier.
1. Vegetables and fruit are always reduced at supermarkets in the evenings and on Sundays.
5. Make sure to always check food prices by reading the price per kg rather than the actual price.
2. Avoid the supermarket on Because it’s so busy, usually, vegetables and fruit aren’t at their highest quality – after all, they’ve been passed around and plopped back down enough times.
6. Remember that ready meals are terrible value for money, and are, generally not that healthy – despite whatever lies the package sells.
3. Make sure to always check the frozen fruit and veg as well, as it’s often cheaper and still bursting in flavour and goodness.
written by zoe tozer
4. Own brand ranges are far cheaper and still 17
being a vegan head chef “We are in the corner of town that we now fondly dub ‘The Green Light District.’ We share community with the magical Green Spirit Health and Wholefood Emporium and some terrific reclaim and charity shops”, Lauren says. To keep things fresh and exciting, Asparagasm currently runs workshops and events with guest chefs. The new kitchen space has ensured that they are able to cater for vegan events and festivals, as well as produce their special nut cultured artisan cheeses for the menu cheeseboards and fairs. The restaurant also prides itself in being a fun platform to encourage the training of, and to provide experience to aspiring women vegan chefs. “I am so passionate about helping people embrace a healthier lifestyle and Asparagasm is a big part of that. It is amazing when costumers come in and say that we have inspired them to go totally vegan or just eat more plants. If we can help people feel good in any way, then that is incredible”, Lauren says. Yet the restaurant does not just bring exciting vegan food to Nailsworth, it also supports its local farmers and suppliers. This forms its inspiration, which it gets from the seasons. Lauren works closely with farmers in the area in order to evolve the menu around what tastes good, in correlation with the season. “I also take inspiration from things I have seen and read about. I’m forever pouring through cook books, old and new, and adapting rec-
As soon as she finished her degree, Lauren Lovatt knew she was destined to become a vegan chef. Eager and dedicated, she trained under the admirable raw chef, Daborah Durrant and then went on to go on courses up and down the country with Daphne Lambert, Kate Magic and Amy Levin, to name a few. Now, she creates bespoke dishes for locals at Asparagasm, which is situated in the heart of the Cotswolds. Even though Lauren can now be found in the restaurant’s kitchen, making her favourite raw desserts, the company had quite unique beginnings. “Asparagasm was started by Kate Lewis, as a collaboration with guest chefs back in 2012. It was set up in order to make vegan and gluten free dining a fun and delicious shared experience with a show or burlesque element as part of the dessert finale”, Lauren tells us. Reflecting on the roots of Asparagasm, Lauren says, “At the time, it did feel as if there were only a handful of restaurants catering for vegan diners and creative supper club experience that starred a five course dining vegan menu was something that I could produce. I also love the fact, as a brand, we are a little bit cheeky – it is the naughty side of healthy.” After several years running exclusive dining events in London, Asparagasm found a permanent home in beautiful Nailsworth, which is in the heart of the Cotswolds, during spring 2015.
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meet... Lauren lovatt
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ipes. I love to use superfoods as a sprinkle, with a big focus on turmeric and pomegranate. It is all about nutrition and taste through and through – always using ingredients good for the mind and good for the body. That is what makes food so amazing. “Our favourite dishes on the menu right now are a ‘smoked and sweet tagine with homemade tofu.’ I’ve also been developing a ‘pashwari naan’ recipe to go with our famous golden curry”, Lauren says. Lauren became vegan over two years ago. She developed into having a vegan diet after she had always naturally, leaned towards eating
plant based food. Even as a child, she boasts that she enjoyed eating her vegetables. “As I grew up, I really got into nutrition and I worked out that I was intolerant to both gluten and dairy. As I read up on different diets, a plant based diet appealed the most to me. “It is so wonderful that the plant based world is blooming right now and I love that we are bringing new and old techniques together to make some wildly creative and tasty things. You can take one ingredient – say a winter squash and do so much with it – from picking, roasting and putting in a curry to turning it into a cake or a smoothie – each way, it tastes 20
different but is super satisfying”, Lauren says, passionately. Lauren has her dream job, the head chef of a quirky restaurant, which truly inspires its locals to challenge their diets by introducing them to vegan cuisine. However, she also offers her advice to fellow vegans who want to crack the chef world. “Be creative, try new things and don’t be scared to make mistakes. I would say to focus on vegetables and the amazing things that you can make with more natural ingredients – then add flares – learn about creating a balance using nuts, seeds, pulses and the whole vegan
larder. “It is also fun to draw on things that you have enjoyed and make them vegan too – I love to do this with cakes. The premise of raw and refined sugar free, but it is so much fun to reinvent that favourite chocolate bar in an even more delicious way”, Lauren suggests. If you find yourself in Nailsworth, you can visit Asparagasm from Tuesday – Saturday (10am5pm). Lauren also has her very own website for exclusive recipes and tips: laurenlovatt.com. written by tia bradley 21
a day at: asparagasm raw cakes and drinks which we offer. Up to 12pm, I am in full flow of getting lunch ready. It’s always a busy time! From 12pm, its service. We usually serve a nourishing soup with raw crackers, two plant based specials, vegan cheese boards and raw desserts until 3:30pm. I love to pop out and chat to customers. We get some lovely individuals through the doors, from people who have been to our supper clubs, to locals and people who have travelled up and down the country to try our vegan recipes. There is often a good debate to be had, and we like to spend time talking to people who have questions or want to know more. After we pack down lunch, my prep continues with making more cakes, topping up condiments and our in-house ferments and preparing for events and workshops. Some days I could be doing a yoga brunch, and a five course feast or I may be creating a bespoke cake and getting ready to teach. It’s always different which makes it exciting. I love everything we do at Asparagasm.
Each week at Asparagasm, we open from Tuesday to Saturday, from 10am – 5pm. As Head Chef, I need the Monday as a preparation and administration day. The rest of the week is all about keeping in the flow with the week service. A typical day starts with me unlocking the door to Aspara-land, turning on some good music and getting on with the fresh prep. We make absolutely everything in house, so the starting point of the day is creating the ever-changing specials and getting on with creating our vibrant organic salad bar. We have six seasonal salads that we fill with whatever fresh and scrumptious ingredients that we get from our local farmers. My team members usually arrive before we are due to open. This gives us the time to make sure everything is in order, that the flowers are looking their best and that the specials board is written. Customers begin to pop in from 10am. From them, we have our new breakfast dishes, which include; avocado on toast, Nordic morning bowls and smoothie bowls. These come through the kitchen, alongside our delicious
written by lauren lovatt
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eating out our tips
There is nothing worse than going for dinner with friends at a restaurant where all you can order is the house salad. We are so lucky now that more and more places are showcasing a vegan option – or two, or three – and there are increasing numbers of whole vegan and vegetarian restaurants. Being the head chef at Asparagasm, I love it when people beam with joy when they realise the choice that we have to offer! In the last couple of years, eating out as a vegan has definitely become easier. This is because not only are small towns full of passionate individuals showcasing delicious plant based food, but also larger cities have their healthy hubs of exciting places to dine.
1. Give them a heads up. If you are heading somewhere that doesn’t entirely cater to your vegan lifestyle – call ahead. Let them know of any allergens and requirements and make sure these are known when booking a table. I believe it is important to not just show up at a traditional place and expect a rally of great vegan options, especially if that is not what the place is about. 2. Talk to the Waiters. Information is key. Let the waiter know that you are vegan and then you can feel a little extra 24
confident in knowing the waiter will double check the options with the kitchen.
Make sure that you always check out what your chosen restaurant offers first. Chain restaurants all have their menus online for you to view, and any smaller establishments will give you the menu upon request.
3. Happy Cow and Vanilla Bean. Happy Cow is an amazing guide to locating healthy vegetarian restaurants and shops. It also acts as a great source of information about the best vegetarian restaurants in your nearest towns. They have a website and an app where you can specify that you are looking for vegan food. Vanilla Bean is another app to be aware of and is extremely helpful for locating vegan restaurants near you at any time. 4. Go Vegan. If you can, persuade your dining companions to go vegan with you! It offers a great opportunity for any non-vegan friends to try something different, and it might even change some misconceptions about your diet. But, it also acts as a great chance to go out with friends, and share with them a massive chunk of your life. 5. Look at Menus beforehand.
6. Mix and Match. This requires you to be a little more experimental. When reading the menu, check to see whether there are elements of dishes that could be made into a meal. For example, the roasted squash on the side of another dish with a salad and a portion of olives, yum. It’s not always ideal but if you are in too much of a rush to plan ahead, it can make for a tasty lunch. The main thing to remember when eating out as a vegan, is toembrace it. It is really fun to be able to go out and enjoy food so there is no reason that you should miss out.. Embrace and eat up. written by lauren lovatt 25
chain restaurants who understand veganism gan. As a loyal customer who has managed to greedily try out most of its vegan options, I would particularly recommend the veggie summer rolls (Goi Cuon) followed by the Asian herb and chili ginger salad (Goi Chay).
Now we’ve told you how to tackle eating out as a vegan, let us introduce you to some of the best chain restaurants who cater perfectly for vegan. 1. Wahaca. Don’t be put off by the amount of cheese on the menu, Wahaca knows how to do vegan food as well. The staff are extremely helpful for a start and will happily highlight each and every dish that can be tailored to suit a vegan diet. This includes the plantain tacos, black bean soup, vegetable enchiladas and the secret off-menu vegan burrito! There’s no way you’ll be leaving Wahaca feeling hungry and disappointed.
4. Comptoir Libanais. With 9 out of 13 of its mezze plates being vegan, sharing dishes won’t be a problem if you head to Comptoir Libanais. Many of its vegetarian dishes can also be altered to suit a vegan diet, so make sure to ask the staff for a full vegan-friendly rundown. Whether you’re only looking for a quick bite to eat, or hunting down a restaurant which can deliver a banquet to your table, check out this colourful sook-inspired gem.
2. Le Pain Quotidian. Le Pain Quotidian is the first chain I have come across that has nearly as many vegan options as it does non-vegan. From their chili sin carne with cashew sour cream to their dairy-free carrot cake, Le Pain Quotidian has a great understanding of veganism, with them even encouraging it on its black board-covered walls. It’s not one to miss!
5. Thaikhun. From vegan Phad Thai to mushroom Tom Yum soup, to Thai green curry to Tofu summer rolls, Thaikhun has your vegan needs covered. It’s a restaurant which is always buzzing, with food as colourful and as fun as the decor. There’s something for everyone on its menu, making it perfect for vegans and non-vegans alike. Thaikhun has absolutely nailed it!
3. Pho. As Pho hardly uses dairy and/or eggs in its cooking, you’ll find that most of its vegetarian dishes are, or can be, tailored to suit a ve-
written by ella duffy 26
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vegan pancakes INGREDIENTS
INSTRUCTIONS
1 ½ cups of plain flour 2 cups of plant milk 1 ripe banana Assortment of berries for topping
1. Mush the banana in a bowl. 2. Add the plain flour and plant milk. 3. Pour a small amount of the mixture into a frying pan. 4. Flip the pancake to cook evenly on each side. 5. Serve with an assortment of berries.
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vegan french toast INGREDIENTS
INSTRUCTIONS
1 ripe banana ½ cup of plant milk ½ tsp oil ½ tsp of cinnamon powder Bread of your choosing Peanut butter Vegan chocolate spread Handful of chia seeds
1. Mash the banana in a bowl, until a paste texture. 2. Add half a cup of plant milk, sweetened soy is the best, and whisk it with a fork until it forms a batter. 3. Add some cinnamon powder to the mixture for flavour. 4. Heat a pan and add the oil. 5. Dunk each side of the bread of your choosing into the batter mixture. 6. Add to the pan and cook – make sure to flip the bread to cook the bread evenly on each side. 7. Serve with peanut butter, vegan chocolate spread and chia seeds.
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banana and oat biscuits INGREDIENTS
INSTRUCTIONS
3 Bananas Oats – no need to measure, depends on how oaty you like your biscuits Handful of raisins 1 tsp of ground cinnamon powder
1. Pre-heat the oven at 180 degrees. 2. Add the bananas, oats, raisins and ground cinnamon into a bowl. 3. Mix all the ingredients together. 4. Mould them into a ball shape and then flatten with a fork. 5. Place them on a baking try and bake for roughly 20 minutes.
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the american vegan America has its flaws, and there are plenty, but making it difficult to a vegan is not one of them. I live in Florida. Most of my neighbourhood stores stock tons of vegan products. Rarely, do I find myself struggling in my quest to locate vegan foods, as there is always access to fresh produce. But, in all honesty, all you really need are some veggies and hot sauce. Even in North Carolina where I attend college, I am not held back from thriving on a vegan lifestyle and North Carolina is a southern state known for its hog farming. My school cafeteria caters wonderfully for vegans. There are always plenty of vegetables, fruits and a great salad bar; there is even vegan pizza. There are some cities in America that cater to the vegan lifestyle, most notably Portland, Oregon; Asheville, North Carolina; Austin, Texas and Seattle. Most metro cities have been experiencing a real awakening towards veganism
and have begun to treat it as a lifestyle and not a trend. Every city that I have travelled to, no matter how obscure, I have been able to find vegan food relatively easy. Whenever I have felt my worst emotionally, it is a clear signal for me to double check my diet. Although it is incredibly easy to be healthy as a vegan, it also takes a vast amount of time to find what suits you individually. For instance, sometimes I will spend too much time at the pizza section of the cafeteria and ‘accidentally’ neglect the glorious salad bar. If you are new to veganism, try not to be too hard on yourself. Realise that just by adopting this lifestyle, you have done a tremendously altruistic and wonderful thing. Your choice to be vegan will benefit the planet and all of its inhabitants in the most miraculous of ways. 34
Do not underestimate the wonder in what you have decided to do for yourself, especially as it directly correlates to the planet and the animals living here. So what if vegan doughnuts are your favourite? Eat them! There is no need to feel guilty, after all, no animals were harmed. Luckily, no matter where I have been, vegan baked goods always seem to follow me. In North Carolina, my favourite local coffee shop has vegan cupcakes, cakes and brownies. Back in Florida, my favourite vegan restaurant serves up epic dessert platters. My suggestion is to be find the food that make you feel your best. Give your mind and body some time to experiment and indulge. As for me, I have found solace in jasmine rice, drizzled (drenched) in Tahini with some fresh basil on top. Another favourite of mine is avocado toast on sourdough bread, garnished with pepper, tomato, onion and finished with a fine sprinkle of balsamic vinaigrette. Mango
smoothies make my heart sing and oatmeal topped with cocoa powder and fruit starts my day off just right. The point is, the food I eat makes me feel incredible. That is what food should do for you. That is what going vegan does for you. My biggest takeaway from this lifestyle have been the inner change I have experience. While veganism is known for its massive benefit for the environment and animals, its power to transform your mentality is nothing short of a miracle. My mind and my heart have expanded, and my empathy now reaches every creature and every being who differs from myself. This is what being vegan will do for you. American? British? It does not matter where you are from. You will feel the changes. written by siena werber
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the journey from
veggie to vegan I have been a vegetarian for around a year now, and it has been a very rewarding change to my life. Since the New Year, my resolution has been to try and cut down on dairy products, in order, to lead a more vegan lifestyle. When I started my journey to become meat free, I began off small by cutting out just read meat. If I was going to give any advice to someone thinking about becoming vegetarian or vegan, it would be to start off small, focusing on only cutting out one meat product at a time. From red meat, I then cut out chicken which wasn’t easy. However, I found there were so many great alternatives and began to not even notice chicken was missing from meals such as stir fry and curry. After chicken, I cut out fish. For me, this was easy as I rarely ate fish anyway. From around July onwards, I had cut out all of my meat intake but was still consuming dairy on an everyday basis. Attempting to be a vegan or vegetarian and living away from home is not easy, and with cheese being something I eat a lot of, I found myself substituting my meat intake with more dairy. This was especially with cheese and
yoghurt. This aspect of my diet was something that went unnoticed until I decided to focus on monitoring my dairy intake after the New Year. To begin this process, I have been testing out different types of Vegan milk to see which ones I enjoy. Personally, I have found very little difference in taste when it comes to Soya Milk being compared to regular semi-skimmed milk. This was a big positive for me, as I am a huge coffee and cereal fan. In addition, I am buying more reduced fat cheese and treating it as more of a treat. I have also begun to buy more vegan skincare products, such as shower gels and hand-washes. The biggest obstacle I would have to adopting a fully vegan lifestyle is my cheese intake. Yet, I am hoping to find more alternatives throughout the course of the year. written by james collier
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all aboard the vegan cruise As Vegans, we have become accustomed to navigating our everyday life by eating at trusted venues, we know cater for us. This often leaves us wondering where we can go on holiday and will we be able to find vegan food. Although there is Berlin which is extremely vegan friendly, we all need a week in the sun sometimes, don’t we? Well there is one thing you can do – and you can eat vegan cuisine the entire time. As a self-confessed cruise fanatic, when I went vegan 12 months ago, I panicked a little. I started cruising as a child with my parents and haven’t stopped since. I was worried that going vegan would hinder me, but it hasn’t, at all. From my travels, I have learnt that ships actually cater for various diets and food allergies, so I trusted that they would be able to handle my vegan diet. In the past year, I have even managed to sail vegan with three cruise lines and have connected online with other vegans who enjoy cruising as well. We do it, so you can to. Here are my top five tips on how to have a successful cruise holiday as a vegan.
our tips 1. Do your research. Just as with any land-based holidays or even a restaurant visit, look into all the options. Ships, like resorts, attract different clients. Itineraries vary too. You can book a week on a ship that has lots of sea days or one with a port-heavy week where almost every day you will be out exploring the likes of Florence or Barcelona, with both cities being rich in vegan food. Check what the cruise line website says about dining and dietary requests. Do not be put off by the lack of mention of vegan cuisine. Many of us cruisers have successfully sailed with companies that have no mention of the word ‘vegan’ on their website. Most will adapt their vegetarian menu for you or even cook separate dishes made to order. You can find happy vegan cruiser testimonials online through blog posts, tweets and Instagram posts as well if you are struggling.
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2. Notify your cruise line of your dietary needs ASAP. When you are all settled for a cruise line and itinerary, make sure that you tell them that you are vegan. Do so as soon as possible as some companies ask for notice as much as 90 days in advance. They will have a team to handle special requests and offer email or a telephone number to call and discuss your additional requirements. Most will have only soy milk as your plant based alternative and vegan spread can be hard to come by. Find out what they will have that is vegan, and then utilise tip number three to fill in the gaps.
will allow you time to research for vegan restaurants or cafes. In May, I used the ‘Happy Cow’ app on my phone to find a bakery in Corfu with a wide range of vegan Greek pastries and baklava. Also, in August, a quick Google search lead me to visit a branch of Green Bear Coffee in Marseille for heavenly moist vegan chocolate cake. 5. Book an all-vegan river or ocean cruise. For ultimate vegan comfort and no hassle, you can book with a vegan cruise company who charter a ship for their own use. Each year, there are a few specialist vegan departures in the US. Closer to home, there are a number of fully vegan river cruise sailings available each year. There is even a week long ocean from London to Norway.
3. Pack food. Once you know what basics the cruise line offers, you can actually plan your vegan carry on extras. From vegan, cookies, chocolate to sweets. Last summer, I sailed the Mediterranean with cruiser ‘Princess.’ They had a great vegan catering system in their dining room but offered no vegan spread. I packed a small tub of vegan spread, vegan cheese and sandwich slices into a cooler bag and into my checked baggage. I kept them in the minibar fridge in the cabin for breakfast use.
If you wish to see many destinations over one holiday, cruising is the perfect option. And no, you don’t need to be retired or a newlywed to enjoy it – there is cruising for all ages, life stages and diets. Including us vegans. written by sanna burns You can follow Sanna on her vegan cruising adventures on Instagram: @vegancruiser.
4. Be ‘Vegan Wise’ on your ports of call. When you make your cruise booking, you will know what ports of call your ship will visit. This
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cauliflower wings INGREDIENTS
INSTRUCTIONS
1 head of cauliflower ½ cup unsweetened non-dairy milk (Almond/Soy work best) ½ cup of water ¾ cup of gluten free rice flour 2 tsp garlic powder 2 tsp onion powder 1 tsp cumin 1 tsp of paprika Pinch of salt and pepper (to taste)
1. Line baking sheets with parchment paper, and pre-heat oven 230 degrees. 2. Wash and cut the cauliflower head into bite sized pieces. 3. Mix all the ingredients in a mixing bowl. The batter shouldn’t be so thick that it doesn’t drip but also not so thing that it doesn’t coat the cauliflower. If it’s too thick, add some water. 4. Dip each cauliflower piece into the mixture and coat evenly. 5. Lay the cauliflower pieces on the parchment paper, making sure to leave a good gap between each. 6. Bake for 25 minutes until golden brown. Flip the pieces half way through to make sure they are crispy.
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why eating meat is
bad for you
There are numerous words that float about, especially in relations, to eating meat that most of us don’t really understand. There’s carcinogen, free radicals, antibiotics – and that’s only just scratching the surface. But what are the real health issues with consuming meat, and what does it all mean?
lead to cancer. It was recently published by The World Health Organisation that processed meat, such as sausages, bacon and salami are classed as carcinogens, which can cause colon and rectum cancer. It has been also found that vegetarians are approximately, 40% less likely to get cancer than meat eaters. It is not, actually, yet known how exactly meat
1. Carcinogens Carcinogens consist of anything that could 42
causes cancer, but a big culprit is haem. Haem is a chemical which is located in blood, which is broken down in the gut to form N-nitroso compounds. These can damage bowel cells, resulting in other cells to replicate quickly, in order to heal. This fast proliferation of cells, causes mistakes in the cell cycle, ultimately, ensuring that the cell no longer stops at checkpoints to check that DNA replication (a.k.a mitosis) has occurred correctly. This, essentially, means that mutations can occur without the cell noticing. These mutations will be fixed by the proliferating cell. If these mutations are in cancer causing genes, known as oncogenes, then there is an increasingly, high chance that these
fast proliferating cells will become cancerous. 2. Free Radicals These are formed during oxidation. Lots of oxidation occurs during the break down of meat in our bodies. Many scientists actually believe that most of the damage done to the body, is due to free radicals. So what exactly are they? Free radicals are molecular species, containing an unpaired electron. This unpaired electron makes the radical very unstable and therefore, reactive. The electron can either be donated to another molecule or another electron can be accepted into the free radical. When these 43
free radicals are found in cell membranes and the nucleus of cells, they can then damage the cell’s DNA, proteins, carbohydrates and lipids. Furthermore, this can lead to cell damage and the disruptions of the cell’s homeostasis, possibly resulting in atherosclerosis, inflammatory diseases, cancer and the speeding up of aging.
To some extent, cholesterol is absolutely essential for the cell membranes in your body, but an excess of it, dramatically increases the risk of heart disease. Therefore, too much meat can increase cholesterol levels, ensuring that people will a high cholesterol are often told to not eat too much meat. Saturated fat is also evident in animal products. It is made up of hydrocarbon chains that are all very tightly packed together. This makes it extremely difficult for the body to break down. Through eating too much saturated fat can increase the amount of cholesterol in your blood.
3. Saturated Fat and Cholesterol Meat contains cholesterol and a vast amount of saturated fat, which does not do any human heart the world of good. Cardiovascular disease is the leading cause of death. It is a disease caused by excess cholesterol.
4. Antibiotics Animal food is jam-packed full of antibiotics. 44
This is due to the fact, it helps the animals to grow unnaturally big and strong – resulting in more meat. Farmers have also been reported to overuse antibiotics, in the hope to prevent or treat infections. When these animals are processed and end up on meat eaters’ plates, these antibiotics then enter that individual’s body. This can, ultimately, give the meat eater antibiotic resistance, meaning that if a superbug was affecting humans, the antibiotic that they are resistant to, would not be able to be used in order to tackle the superbug.
tribute to the slaughter of animals. But, through vegetarians and vegans around the world, spreading the message about unhealthy meat consumption, the aim is to minimise, and then eliminate the consumption of meat, altogether. written by alison stewart
All things considered, it’s incredibly surprising that people can know these facts, yet still con45
vegan and fitness from staggering through one minute runs, to completing my first 20 minute run. All thanks to the app. I am trying to not think about the long way I still have to go as the final run is 35 minutes, but the app has been super helpful in increasing my fitness levels and actually motivating me to run. More recently, I began the infamous Kayla Itsines’ BBG programme, after weeks of scrolling through the hashtag on Instagram. BBG consists of a 12 week programme, where three days a week, you take part in two sets of seven minute circuits (a 28 minute workout). Don’t be naïve like me before you try this one out, as it is definitely no walk in the park. Heck, it’s closer to a 28 minute sprint, in the desert. You will sweat like crazy and everything will hurt. But, you do see improvements and quickly. The programme has a focus on creating a lean body shape so is a combination of cardio and muscle building. It has really helped my running and I’ve actually found the ‘Couch to 5K’ programme much easier since starting BBG. Once you have built them into your weekly schedule, these fitness programmes are a great way to look and feel fitter, alongside eating much healthier as well.
Deciding to go vegan is not just a change in eating habits. For many, it’s a complete change of lifestyle as well. Eating better goes hand-in-hand with improving fitness and overall wellbeing, for a healthier life. But, these changes can be a lot to deal with all at once, and can become overwhelming. It is important to ease into any lifestyle changes and fitness programmes offer a great way of doing this. After swapping dance classes for Netflix when I moved to university, I spent my first year doing little to no exercise, other than the five minute walk to lectures and embarrassing myself on the dance floor once or twice a week. My physical health and fitness rapidly went downhill, so much so, that I would buy as little food as possible in my weekly shop so that I didn’t have loads to carry up the stairs to my flat. However, this year, after moving off campus and into a house where the view from my bedroom window is a gym, I thought it was a great opportunity to get back into exercise. Rather than just going it alone, I began with downloading the NHS ‘Couch to 5K’ app where it claims to aid you into being able to run 5K in just 9 weeks. This is a lie. Or maybe, I’m just so terrible at running. After all, when I started I couldn’t even run for two minutes. Although progress has been sow, and I have had to go back and do runs more than once, I am now up to week 7 and on my 25th run. I’ve progressed
written by zoe tozer
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meet cool young
adult vegans
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a lush life georgie mcgowan ham store advertised for new staff. Georgie, an avid LUSH fan, knew that she was destined for the role. “I have always loved LUSH. I think that they are an amazing company with really great ethics and beautiful products. I used their skincare and bath products all the time before working for them, so when the opportunity to work for them came up, I was so excited”, she passionately says. It wasn’t just the fact LUSH are the creators of some of Georgie’s favourite products. After becoming vegetarian, she knew that when getting a job, she wanted to work for a company that spoke to her lifestyle. She says, “I think the fact they are a vegan/ vegetarian company was a huge reason why I wanted to work with them. It’s hard to find truly cruelty free companies nowadays and I wanted to work for a brand that represented my views.” LUSH is a company with strong beliefs in bettering their staff, making them progress throughout the company itself. As a Media and Communication student, it was only a matter of
For many vegans, the ideal job would be working for bath bomb giant, LUSH. The company is renowned for its treatment of natural ingredients, with all of their products being vegetarian and an increasing amount becoming vegan, but also for its excessive charity work and staff’s famous cheery attitude. Georgie McGowan, a student at Birmingham City University, gets to live out her vegan dream, working with LUSH, not only a sales advisor but also in managing her local store’s social media sites. The 20 year old went vegan last July. “I had been vegetarian for around 13 years, but after learning about the dairy industry, I decided that I wanted to go vegan. “I grew up under the impression that milking cows, collecting eggs and gathering honey was a completely safe process for the animals and that they weren’t harmed, which is something that I think a vast amount of people believe”, she tells us. Georgie started working as a sales advisor for LUSH around two years ago after the Birming-
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time before Georgie was regarded for a higher role within the LUSH universe. “I got promoted to social media editor last summer, after my manager approached me and asked if I would be interested in the role. I have always loved social media and photography, so combining the two seemed perfect to me”, she proudly tells us. Georgie is responsible of taking photographs or videos of LUSH products, editing them and then uploading them to the brand’s social media channels. She also has to respond to customer comments, messages and questions at all hours. She says, “It seems like an easy job but it’s incredibly difficult as there is a lot to do and not much time to do it.” Even though Georgie works tirelessly on social media, she also remains a sales advisor at the Birmingham store, which in itself, presents whole other challenges and opportunities. But, Georgie only speaks fondly of her experience with the company. “My favourite part of working at LUSH is definitely the people. The customers and staff are all amazing and you get to meet so many interesting people on a daily basis. “I also love knowing that I represent a company that does so much good in the world. Whether
it be their charity work or campaigns, LUSH really care about people and animals. I really enjoy being a part of that. It’s special”, she passionately tells us. One of the main reasons Georgie speaks so lovingly about her job and LUSH as a company, is the impact it has made to her life. Not only did it help with her journey in becoming a vegan, but their products have deeply boosted her confidence. She says, “The skincare section has been a godsend to me. I have always struggled with my skin. I’m super spot and eczema prone, to the point where I was so self-conscious that I wouldn’t leave the house. LUSH skincare is the only thing to ever work for my skin. “I could not live without the ‘Dream Cream’ body lotion. It has soothed my eczema and actually stopped it from coming back. I also swear by ‘Catastrophe Cosmetic’ which is an antioxidant blueberry fresh face mask that calms redness and gets rid of spots.” written by tia bradley
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georgie’s picks Intergalactic (a really cool, sparkly, multi-coloured bath bomb that smells like peppermint) Angels on Bare Skin (facial cleanser) Tea Tree toner water Let the Good Times Roll cleanser 51
being a vegan artist her vegan lifestyle, from sharing recipes and surprising vegan treats, to creating intricately stunning pieces of artwork from the animal’s perspective. Even though Tally fully embraces her vegan lifestyle now, initially she struggled. She says, “The main difficulty that I found on my journey to going vegan was people trying to argue with me. But also, me not actually having the full knowledge to defend myself or veganism.
Talitha Walker Warne, also known as Tally, is an artist who has fully utilised her social media and YouTube channel to promote her vegan lifestyle. After seeing a handful of other YouTube videos, from the likes of Freelee the Banana and Gary Yourofsky, she decided to commit to becoming vegan. Two years on, and Tally hasn’t looked back. The 19-year-old artist regularly advertises 52
meet... tally walker warne herself about veganism. Through doing this, she decided that she wanted to have the right knowledge in order to educate others and ultimately, promote the vegan lifestyle on a wide scale. Being a vegan also deeply influenced Tally’s artwork, as she delved into making her lifestyle the main focal point of her creations. Modestly, she says, “I have always done art
“I knew that what I was doing was right, but it was hard to relay such a large amount of information to each and every person who was trying to knock me down, or tell me that veganism was not healthy.” However, the determined teenager powered through, spending a lot of her time educating 53
and a lot of it stems from things that I love or am passionate about. So, creating art based on veganism was such a natural thing for me, mainly because I live and breathe both veganism and art. “It is so important to try and play to your strengths when it comes to spreading the vegan message, so it is definitely more impactful for me to make art about veganism, than to say, sing about veganism. That would be a disaster, I can’t sing.” The significance of Tally’s vegan lifestyle is president with her art and is something that she actually thinks about on a regular basis. She believes that through creating eye-catching artworks, she has more of an impact on meat eaters. “People pay more attention to something that has had time and skill put into it, rather than simply just a photograph of an animal with a vegan message attached to it,” she passionately tells us. Recently, the daring artist visited an active slaughterhouse to gain inspiration for her latest piece. She says, “My experience inside a slaughterhouse was truly indescribable and although, I had seen many pictures and videos of slaughterhouses prior to actually going, it really did nothing to prepare me. “The smell was overpowering. The floor and curtains between each room were stained with blood.” Even though the experience was far from a pleasant one, Tally does not regret going. “It really pushed me to speak up for the animals more and to create artwork that really gets
the message out there”, she tells us. As well as her artwork, Tally is also extremely active on social media and uses her platforms to advertise her vegan lifestyle. Her Instagram (@deadly_nightshade13) has over 2,500 followers, her Twitter (@231Tally) consists of over 1,000 followers and her YouTube channel has over 200 subscribers. Twitter remains her personal favourite. She says, “I find Twitter to be my strongest platform for promoting veganism as it is the easiest place to get the message seen by a larger amount of people – whether they are vegan or not. I have also noticed that my most popular tweets that get spread around the furthest are my food pictures. These show people how easy and great veganism can be.” Yet, Tally is also no stranger to internet trolling and hate. “I have encountered some negativity and hate through the things that I post on social media. The important thing to do is never take what people have said too personally”, she tells us. Despite some of the hate Tally has received, she stands by the importance of social media in promoting the vegan message. She says, “It is essential to speak about veganism and social media is such an easy way to do that. Whether it is through posting photographs of your meals, or educating people on the practices of the meat and dairy industry, it all has the power to reach and change people’s lives, ultimately, saving the lives of animals. But also, having so many vegans posting about veganism normalises it more and more.” written by tia bradley
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vegan chilli INGREDIENTS
INSTRUCTIONS
1 onion 2 peppers 1 clove of garlic Napolina mixed beans Tin of chopped tomatoes White rice Salt and pepper (to taste) Cumin (to taste) 1 ½ tsp of chilli powder
1. Fry the onion and peppers in a pan (approx. 5 minutes). 2. Add the Napolina mixed beans and chopped tomatoes and heat until just boiling. 3. Turn down to simmer for around 15 minutes, while adding the salt, pepper, cumin, garlic and chilli powder. 4. Place your rice in the microwave. 5. Plate up your rice and chilli into a bowl and enjoy.
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pea pesto pasta INGREDIENTS
INSTRUCTIONS
Pesto: 95g of packed basil 30g of packed flat leaf parsley 126g of green peas 4 cloves of garlic 33g of toasted pine nuts 2 tbsp of lemon juice Pinch of salt 60ml of olive oil
1. Fill a large saucepan with water and bring to the boil. 2. Prepare the pesto by adding the basil, parsley, peas, garlic, pine nuts, lemon juice and vegan parmesan cheese into a food processor. While the ingredients mix together, slowly add the olive oil. Blend until creamy. 3. Add pasta to the pan and cook accordingly. 4. Once you have drained your pasta, heat a large pan over a medium heat. Once hot, add the olive oil, garlic and sun dried tomatoes. Stir for 1-2 minutes. 5. Turn off heat, then add the pasta into the pan. 6. Serve!
Pasta: 283g of gluten free pasta 1 tbsp of olive oil 2 cloves of garlic 28g of sun dried tomatoes
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leftovers dinner INGREDIENTS
INSTRUCTIONS
1 large sweet potato Packet of falafel Napolina mixed beans ½ cucumber 1 pepper 1 small lettuce Shredded carrot 1 small red onion Salt and pepper (to taste) Paprika (to taste) Olive oil Salad dressing of your choosing
1. Pre-heat the oven at 200 degrees. 2. Chop up the sweet potato into small wedges and then place it in the microwave for around 5/7 minutes. 3. Once out, put the wedges on a baking tray and coat in salt, pepper, paprika and a drizzle of olive oil to make the seasoning stick. 4. Cook in the oven for roughly 20 minutes or until they are to your liking. 5. After 5 minutes, place the falafel in the oven, and heat for 15 minutes. 6. Heat the Napolina mixed beans up on the stove, but do not bring to boil. Once hot, leave on simmer. 7. Prepare the salad of your liking, sprinkle your chosen dressing over it. 8. Once the falafel and sweet potatoes are cooked, plate up and enjoy!
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look good
feel good makeup Anastasia Beverly Hills, Bare Minerals, Becca, By Terry, Charlotte Tillbury, Colourpop, Elf, Eyeko, Gosh, Hourglass, Illamasqua, Kat Von D, Makeup Geek, Nars, NYX, Pixi, Real Techniques, Tarte, Too Faced, Urban Decay, Makeup Revolution, Models Own, Collection, The Balm, MUA, Barry M, Sleek, ECO Tools, Tanya Burr, Smashbox, Zoeva, Spectrum, B.
When you go vegan, it does not mean you can’t still indulge in make-up, hair treatments and body lotions and potions. We feel its important to know the basics when venturing into veganism, so thought we’d help you out with a super list of companies and brands who don’t test on animals. So you can look good and feel good. 62
brands to avoid Makeup: Avon, Benefit, Bobbi Brown, Chanel, Clinique, Dior, Estee Lauder, Giorgio Armani, L’Oréal, Lancôme, Laura Mercier, Mac, Makeup Forever, Max Factor, Maybelline, Rimmel, Revlon, Stila, Tom Ford, Yves Saint Laurent. Bodycare: Biore, Cetaphil, Clarins, Clarisonic, Clean and Clear, Clearasil, Dove, Kiehls, L’Occitane, Origins, Aveeno, Garnier, Nivea, Olay, Simple, Vaseline. Hair: Garnier, Head and Shoulders, Herbal Essences, John Frieda, Pantene, Redken, Schwarzkopf.
bodycare KOYA Natural Skincare, LUSH, Body Shop, Soap and Glory, Burt’s Bees, Superdrug Deodorants, Yes To, Nip + Fab, Korres, Dermalogica, Pai, Original Source, Fruity.
hair Dr Organic, Weleda, Giovanni, Paul Mitchell, Neal’s Yard, Avalon, Yes To, Drybar, Kiss My Face. 63
koya natural skincare pride in the fact her company is affordable for all. Karen says, “The beauty industry is highly competitive and overruled by huge companies whose main interest is making money at whatever cost. One of our biggest dilemmas with this is that you feel like you must pay a high price for great quality. “Whereas, what we offer is excellent natural products at an affordable price, with tremendous benefits. No toxins, no chemicals, no parabens, no SLS and all vegan and cruelty free. We also try to show people that you do not have to pay a lot of money to get great quality and honesty.” KOYA Natural Skincare is reliant on customer feedback. Through this, Karen has been able to adapt products as well as create new products based on what customers want to purchase. “Customer feedback enables us to perfect our recipes. But also at what products our customers want. “We are hoping to make our makeup remover one of our best selling items, and we also plan to expand our current line to include more face
Entrepreneur Karen Petko, is the owner of ETSY favourite, KOYA Natural Skincare. The company prides itself in sharing chemically free products with women around the world. However, the foundations of KOYA have a much sadder start than most. After losing her mum tragically to cancer, Karen decided to finally follow her dream of setting up KOYA Natural Skincare. During this time, she realised how toxic women’s beauty products could be, with many of them being full of chemicals and carcinogens that are simply not needed to better the product. She says, “I needed to start a company that was honest in making all natural, pure, beauty products to share with other women around the world.” Even though Karen only started KOYA Natural Skincare last year, she has always been passionate about natural products that are cruelty free. “I have always been experimenting with making my own beauty care, from masks, scrubs and creams. I would only use ingredients that I could find in our kitchen”, she tells us. The dedicated business woman also takes
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meet karen petko products, vegan lip balms, natural deodorants, shampoo bars and handmade soaps”, she says. As KOYA Natural Skincare grows, Karen aims to give back to the community and make for the company to be active in charity donations. She tells us, “We have plans to share some of
our profits with various charities and causes.” You can check out KOYA Natural Skincare on ETSY. written by tia bradley
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koya natural skincare
review
Vegan skincare can be really hard to locate, especially quality products. But have no fear, the rise of ETSY has meant that little businesses who have fantastic ethics are emerging from the shadows. We got our hands on three of the best-sellers at KOYA Natural Skincare. The company prides itself in producing bath products that are kind to the skin and 100% vegan and cruelty free. They also work tirelessly to ensure that harsh chemicals do not enter their products.
ice cream bath bomb The Ice Cream Bath Bomb is a small, buttery bath bomb which actually looks like ice cream. It has a strong citrusy scent, making the product smell fresh and illuminating. This product is the ideal candidate for a bath after a long week at work, as it will perk you up instantly. It falls straight to the bottom of the bath and if you pick it up while it’s dissolving, it feels unbe66
lievably soft. The shea butter helps to nourish the skin, making the whole bath a real treat for overworked skin. It will leave you feeling soft, smelling wonderful and feeling re-energised.
hello sugah The Hello Sugah body sugar is hard to not eat. It smells exactly like Starbursts and will leave you smelling the bag constantly for that sugar fix. It’s a treat for the body when you fancy something sweet but don’t want to feel guilty later. Unlike some body scrubs, Hello Sugah is not too harsh on the skin but still gets rid of dry skin effectively. Also, maybe the best thing about this product is that the smell of Starbursts lasts on the skin for ages after use. Who doesn’t want to smell like a sweet shop?
krush bath bomb On the opposite end of the spectrum is the Krush Bath Bomb. The Krush Bath Bomb has a sweet, flowery sense with an extra hint of lavender. Infused with lavender buds which burst out of the bath bomb when placed in the water, this product is perfect for those indulgent nights. Alike the Ice Cream Bath Bomb, the Krush bath bomb dissolves almost instantly and leaves the water a milky cream colour.
written by tia bradley
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things you did not know were vegan The supermarket is full of secret vegans. Products that you probably did not know were vegan. Let us (with the help of PETA) enlighten you.
Tots, Sherbert Fountain, Skittles, Cadbury Bournville Chocolate (plain), Green & Blacks Dark Chocolate, Hazelnut and Currant, Maya Gold, Espresso, Spiced Chilli, Lemon and Mint, Lindt Excellence - 70%, 85% and 90% Dark Chocolate, Fry’s Chocolate Cream, Marks and Spencer Veggie Percy in a Twist and Colin the Caterpillar Sour sweets.
sweet tooth Starburst, Millions, Haribo - Sour Rainbow Strips and Sour Rainbow Twists, Flying Saucers, Love Hearts, Polo Mints Original, Jelly 68
crisps
and Sweet & Salty, Metcalfe’s Skinny Popcorn - Sweet ‘n Salt, Sea Salt and Cinema Sweet, Butterkist - Sweet Cinema Style, Sweet & Salted and Microwave Popcorn Salted.
Walkers - Salt & Vinegar, Ready Salted, Prawn Cocktail, Worcester Sauce and Crinkles, McCoy’s - Salt & Malt Vinegar, Ulimate Sea Salt & Black Pepper, Ultimate Sizzling BBQ Chicken and Ulimate Chargrilled Steak & Peri Peri, Skips, Pringles - Original, BBQ, Paprika and Smokey Bacon, Hula Hoops - Original and Salt & Vinegar, Kettle Chips - Lightly Salted, Sea Salt & Balsmatic Vinegar and Sea Salt & Crushed Black Peppercorns, Doritos - Lightly Salted and Chili Heatwave, Tesco Bacon Rashers, Sainsbury’s Bacon Crispies, Propercorn - Smooth Peanut & Almond, Lightly Sea Salted
biscuits/ cakes Lotus Original Caramelised Biscuits, Fox’s Party Rings, Bourbon Biscuits, Orea Cookies, Crawford’s Pink Wafers, McVities - Ginger Nuts, Fig Rolls and Hobnobs, Mr Kipling - Apple & Blackcurrant Pies and Treacle Tart, Jacob’s. 69
conversations
with a meat eater We’ve all been in the situation. A meat-eater corners us, pestering us about why we don’t eat meat. It’s sometimes hard to bite our tongues but we do it anyway. Here are some of the situations we have all been in and how to deal with them.
What you want to say: “I didn’t realise I was dead, lol.” What you should say: “You can actually get all of the vitamins and minerals your body needs from fruit, vegetables, lentils, nuts, and so on and so forth.”
What they might say: “Cavemen ate meat.” What you want to say: “They also hunted BAREFOOT. Why don’t you try that muscles?” What you should say: “Just because something has been done for a long times, does not mean that it is right.”
What they might say: “Not everyone will go veggie or vegan, you are wasting your time promoting it.” What you should say: “If even one person cuts down on meat because of my influence, then that it amazing. One vegetarian or vegan can change how an entire family eats.”
What they might say: “We are built to eat meat.” What you should say: “If we were built to eat meat. We would be able to eat it raw.”
What they might say: “Lions eat other animals, so we should too.” What you want to say: “Are you a lion?” What you should say: “We have a moral compass, they do not. We should be able to make a conscious decision not to harm other animals.”
What they might say: “We are at the top of the food chain.” What you want to say: “OK, off you pop to the wild then.” What you should say: “If you lived in the wild, would you be able to kill a wild animal? Really?”
What they might say: “But Bacon though.” What you want to say: “Are you kidding?” What you should say: “The taste of meat for a few minutes is not worth the pain and suffering
What they might say: “We need meat to live.”
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of an innocent animal.” What they might say: “I love animals, I just like the taste of them as well.” What you should say: “If you love animals you should consider how they feel when they are sent to slaughter.”
fields would just be crammed with animals???? What you should say: “Animals are selectively bread for our consumption. So your argument is false.” written by alison stewart
What they might say: “If we didn’t eat animals, they would over-popular the Earth.” What you want to say: “Wait, you actually think 71
who to follow twitter
At Vegan we feel passionately about growing the vegan community. We want our readers to engage with each other, follow each other on social media and push each other to be the best they can be. That is why we have devised our first ever ‘who to follow’ list. This list consists of passionate young adults, some of our own contributors and other people who every vegan should have on their radar.
@231Tally @rosebvtch @KatePow3ll @SkoolofVegan @vanillacapp @morgancrawf @CrazyKittten 72
instagram youtube
@emerson_cooks @happyveganism @jenny__lamy @liliya_davidenko @georgiastait @sarah_kelll @juliet_olivia_ @georgiemcgowan_ @vegancruiser @veganbabs_ @vegan.amz
Niomi Smart Lily Melrose Mic. the Vegan Cheap Lazy Vegan Sarah’s Vegan Kitchen That Vegan Mom Cruelty Free Vegan Beauty Morgan 73
thank-you
for reading
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