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Bringing Vegan into Vogue

How to
By the man behind

My cooking has a
new lease of life

Too many


worth over

The strain on
the planet

Eat to beat

Raspberry and Rose Tartlets

with Pistachio Frangipane p.66

Also inArt
April 2016| issue 14 | 4.25

Deer in focus p.48

National treasure p.86

Cheesy does it p.52

The simple act of being vegan can create huge
changes: its far less intensive to grow vegetables
than rear livestock, for example. Your carbon
footprint is lower. And of course you are not
contributing to the suffering of animals raised
for food, experimented on in labs, or abused for
But some vegans choose to take their activities
a step further and these grassroots activists are
creating widespread change. I was extremely
excited to sit down and chat to Robbie Lockie this month, you will probably remember
the global success of his #GourmetMurderKitchen campaign. He told us about his
background and shared some invaluable advice about activism.
Another activist we spoke to is poverty campaigner, cookbook author, and journalist
Jack Monroe. As an avid follower of their Twitter feed, I was very excited to see Jack
take the plunge into veganism after Veganuary. I was even more excited when they
agreed to answer some of my questions about their decision to give up all animal
products. We also managed to nab wonderful star of the stage and screen Peter Egan
who was generous enough to share some wonderful stories.
We continue to smash the myth that vegans are weak with an interview with two
incredible sports people. They work on ITVs Ninja Warrior show and their levels of
commitment, ability, and of course, compassion, are incredibly engaging.
On top of this, we have some great features about eco architecture, how feminism ties
into veganism, the use of drones in wildlife crime, the growth of veganism in Scotland,
and an in-depth look at the controversial work of artist Heidi Mary Porter. We also
share some of our tastiest recipes, news from the vegan world, and our top finds of
the month.
Now I have something to ask you: wed love to start sharing more pictures of our
readers in the magazine. Your most Instagram-worthy, arty snaps showing your vegan
lives. Maybe you enjoy the best plant-based brunch every weekend? Or perhaps you
help out at a sanctuary? If so, send your images to with a
bit of information about what youre doing. I decided to get the ball rolling this month
with a snap (see top) of me and Little Lester at the wonderful Huggletts Farm Animal
Sanctuary in East Sussex. I look forward to seeing your pictures soon!


thoughts along the

vegan way
Recipe from Clean Cakes: Delicious
ptisserie made with whole, natural
and nourishing ingredients and free
from gluten, dairy and refined sugar by
Henrietta Inman, photography by Lisa
Linder (Jacqui Small, 20)

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Meet the Team

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The publisher accepts no responsibility in respect of advertisements
appearing in the magazine and the opinions expressed in editorial
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the appearance or nonpublication of any advertisement. Information
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68 How to campaign
Robbie Lockie explains his #GourmetMurderKitchen success
32 Jack Monroe
First do no harm
26 Too many people?
Helena Jones looks at how population growth is affecting the planet
98 Eat to beat anxiety
Rose Glover examines the link between food and stress

Special Features
6 Vegan news
All the latest stories

38 Meet the chef

We catch up with Matthew Nutter
44 Vegancation
Your guide to plant-powered holidays
48 Deer in focus
We shine a spotlight on these majestic animals
92 Veganism is a feminist issue
Kate Fowler looks at the systematic abuse of female farm animals



22 Fancy focaccia?
This simple recipe yields tasty results
34 Knead to know
These easy pastry recipes are a midweek winner
40 Matthews signature dish
Succulent flavours and sophisticated techniques
43 Salad days
Robust flavours and textures make incredible dishes
47 Kale, yeah!
This plant is top of the greens
52 Cheesy does it
And you thought vegans couldnt eat it...
56 Souper tasty
Fill up with this hearty soup
60 Clean living
Classic plates to help you live well
66 On the cover
Elegant bites for a special occasion
70 The bare necessities
Delicious recipes for health and wellbeing
82 Ciao chow
Italians do it better
90 Savoury cakes
A perfect midweek supper


Vegan Inspiration

36 Going the distance

Representing veganism on the sports circuit
41 Brains behind
Nearly half a centurys vegan experience led to this innovative business
42 And they ate happily ever after
Vegan Lifes art director on raising a family in a meat-free house
58 Tartan Carrot
Claire Hider talks to vegans on a mission to turn Scotland green
76 Inside hell
Will this immersive experience stop people eating meat?


50 Runner being
Two vegan runners share their marathon training stories
64 Veg on wheels
Make the most of your weekly veg box
78 Five dream eco homes from around the world
Morwenna Calow looks at some unique buildings
106 Holiday Czech list
Rachel Kerry eats her way around Prague


13 Competition
Win six months supply of Nuique Omega 3 Capsules

86 National treasure
The Downton Abbey star with a paw print on his soul

14 Vegan diary
Unmissable events

94 Shock tactics
Heidi Mary Porter puts herself in the line of fire for animal rights

16 Dear FGV
Top blogger and Vegan Life agony uncle Fat Gay Vegan

100 Vegan warriors

These remarkable athletes are purely plant-powered

18 Vegan planet
Vegan news from around the world

102 Attack of the drones

When it comes to conservation its all about having an eye in the sky

21 Giveaways

114 Resc-ewe
This vegan sanctuary gave an injured sheep a new lease of life

Lifestyle, Health and Nutrition

20 Julies vegan finds
Vegan Lifes publisher takes to the shops
30 Lighter drinks
Pour a little sunshine into your glass


23 The accidental vegan

A selection of products that are SFV by chance
24 Subscribe to Vegan Life Magazine
28 Eat and drink - vegan style
The Black Cat in Hackney
108 Vegan myths
We tackle some of the biggest misconceptions around veganism
109 Vegan pages

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

Thieves pinch animal rescue

collection box
Designers turn to tropical fruit
for cruelty-free leather

A new leather-style fabric has been created out of

pineapples. The material, known as piatex, was
created by Spanish designer Carmen Hijosa after a
visit to the Philippines. Seeing how leather tanneries
operate inspired her to find a more sustainable
and cruelty-free alternative. The new fabric boasts
a number of advantages over traditional leather:
it is vegan and cruelty-free, and its also more
environmentally-friendly to produce, since it is
sourced from fruit wastes that dont require more
water or fertilisers. In addition it can be used as
compost by the time of its disposal. It is also cheaper
than leather, costing about 23 euros per square
metre compared to 25-38 euros per square meter
of leather. Because of this, a number of companies
including Puma, are already using piatex.

Crooks have stolen money collected for the Benvardin

Animal Rescue Kennels (BARK) in County Antrim. The
charity, which offers shelter to hundreds of abused and
unwanted animals every year, has reported the theft to
police. According to a spokesman for BARK, a couple
came into the charitys store in Portrush, and one took
the money as the other distracted the worker. Its not the
first time BARK has fallen prey to crooks: last year its shop
in the centre of Ballymoney was targeted by shoplifters.
The charity, which relies solely on donations from the
public, has faced financial hardship in recent years. The
spokesman for BARK added:
The matter has been
reported to the PSNI. Please
do not let this put you off
donating to your local animal

Did veganism save Bill Clintons life?

There has been some controversy over former American presidents Bill
Clintons mainly vegan diet. But the politico has credited his plant-based
ways with possibly saving his life. Chatting with vegan caf owner Stacy
Dougan Bill said cutting meat from his diet has given him more energy. He
said: I might not be aroundif I hadnt become a vegan. Bill committed
to his mainly vegan diet for health reasons after undergoing emergency
heart surgery in 2010. I take blood tests often, he reportedly told
Dougan, adding that hewouldbe entirely vegan,but [my doctor] asked
me to eat organic salmon once a week.

New powers proposed for lenient animal cruelty sentences

in Northern Ireland

The Public Prosecution Service in Northern Ireland will be able to refer unduly lenient animal
cruelty sentences to the Court of Appeal under proposed new rules. The review follows a 2014
case which saw four men from Belfast receive suspended sentences for animal cruelty chargesdespite extensive evidence including video footage of the men allowing a cat to be mauled to death
by dogs. The measly sentence provoked outrage but the director of public prosecutions said he was
powerless to refer the case to the court of appeal. This is because the offence-keeping or training
animals in connection with dog fighting-was not on a list of offences covered by the regulation. The new
legislation will see the maximum fine a magistrate can impose increase from 5,000 to 20,000. Cases
dealt with at crown courts will see maximum jail terms increase from two to five year terms.

Award for animal testing alternative

Farewell to Londons last dog-racing track

Wimbledon stadium-home to greyhound racing-will close in June.

The announcement follows a successful planning application by
football team AFC Wimbledon and developer Galliard Homes to
repurpose the property for a new stadium and 600 homes.Critics
of dog racing claim greyhounds are kept muzzled in small cages for
up to 23 hours a day. Campaigners are currently working to have
the activity slowly phased out, with anti-racing group CAGED North
West saying public interest is declining. Group manager Rita James
says: I think more people are realising there is a dark side to this
industry. The public are seeing so many of the dogs being rehomed
many of whom are absolutely traumatised by their experienceits
just not got the same pull it used to. How confident are we that it
will die out? Honestly, we are very confident. Not in terms of being
reliant on the government to do anything, more because less and
less people are interested in it. But Simon Banks of the Greyhound
Racing Board of Great Britain claims track closures are down to
the value of land for development. The industry has stayed fairly
steady, he believes. Wed like to see it grow, but we are unlikely to
return to the heydays of the 1950s as theres more for people to do
now. But we see it as stable.

A 3D model of brain tissue which could help cut the number of

animals experimented on has picked up an award at the 3Rs
Awards. The ceremony is organised by NC3R, a group focused on
replacing, refining, and reducing the use of animals in research.
This prize aims to recognise excellence in scientific advances which
could minimise the use of animals, or improve their welfare.
Dr Madeline Lancaster, from the MRC Laboratory of Molecular
Biology in Cambridge and Dr Laura Hall of the University of Stirling
were joint winners, with Dr Lancaster developing the first 3D model
where brain tissue is able to spontaneously self-organise to form
a structure resembling the human embryonic brain. This could
be a huge step towards reducing reliance on animals in studying
neurological diseases and the development of new treatments.
Professor Ian Kimber OBE chair of the prize panel, said: The task
of the panel in reaching decisions about the annual NC3Rs prize
is always formidable,
but this year was more
challenging than
ever. There were
some outstanding
describing truly
research. The substantial
achievements made by
these joint winners are very different,
and serve to illustrate the breadth of the
science that can impact on the 3Rs. The
panel congratulate the winners, and the
highly commended awardee, for their
remarkable work.

Plant-based workplaces: Good for everyone?

Companies could save money by improving employee health through

plant-based eating in the work place. Thats according to Dr Michael
Greger. According to the doctor, a number of studies have shown
workers who eat lots of animal protein are more likely to be obese
than workers who eat plant-based protein. He added: Obese and
diabetic employees wereaskedto follow a plant-based diet of whole
grains, vegetables, beans and fruit while avoiding meat, dairy and
eggs. Compliance wasnt great. Fewer than half really got their animal
product consumption down, but there were definitely improvements
such as significant reductions in saturated fat, an increase in
protective nutrients and even noted weight loss, lower blood
cholesterol levers and better blood sugar control in diabetics. Eating
plants appears toboostmetabolism. This may be due to increased
insulin sensitivity in cells, allowing cells to metabolize carbohydrates
more quickly rather than storing them as body fat. As a result,
vegan diets have been shown to
increase postprandial
calorie burn by about 16
percent, up to three hours
after consuming a meal.

Manchester vegans challenge meat-eaters

to join protest

Government data shows Chinas coal consumption has

fallen for the second year running. China, one of the worlds
biggest polluters, is aiming to tackle chronic pollution. Coal
consumption fell by 3.7 per cent in 2015, compared to a fall
of 2.9 per cent in 2014. This followed a doubling of use of
the fuel in the decade leading up to 2014, with a massive
four billion tonnes of coal burned a year. There are doubts
over the accuracy of the statistics though, after it emerged
last November that China had been under-reporting its
consumption for years. Lauri Myllyvirta, a senior global
campaigner on coal for Greenpeace, said: These statistics
show that China is on track to far surpass its Paris climate
targets, which is great news for everyone. However, the trend
is not moving as fast as it could.

Northern-based vegans in the Manchester Pig Save group invited meat-eaters to

join them at a peaceful protest at the Tulip factory in Dukinfield. Members of the
group-which aims to challenge conceptions about meat productionsaid they
hoped dozens of people would join them in protest. Group member Chris Foot,
33, said Manchester Pig Save members take a peaceful approach to protest and
hope to strike up a good relationship with Tulip. He said: The main aim of Pig
Save is to be there for the pigs. Many of these animals are more intelligent than
cats and dogs and in some ways, more intelligent than a four-year-old child.
The conditions they are reared in are often crowded and dirty. We try and show
compassion and support for the pigs. Its just about trying to show some love for
them because for some its the only nice interaction they will get.

Charity calls for an end to rabies

China coal consumption drops in

bid to stave off global warming

Research shows veganism reduces

prostate cancer risk

Vegans have a 35 per cent reduced risk of developing

prostate cancer, according to research funded by
World Cancer Research Fund. Scientists at Loma Linda
University in California, USA looked at over 26,000
men, and for the first time assessed the link between
prostate cancer and various types of diet including nonvegetarian, pescatarian and vegan diets. The evidence
around the disease-preventative qualities of the vegan
diet is now overwhelming. Time and again we are seeing
new research showing the vegan diet to be significantly
better for our health, said Jimmy Pierce, spokesperson
for the Vegan Society. Still lingering, however, is the
perception that eating meat is macho, that it somehow
enhances masculinity or virility. Yet it is killing thousands
of men in the UK every year. Now is the time to reject
this out-dated notion. Prostate cancer is the most
common cancer in men in the UK with over 47,000 new
cases annually. Over 10,000 men die of the cancer each
year, and worldwide it is the second most common
cancer in men. This exciting research has, for the
first time, helped fill some vital gaps in our knowledge
about eating patterns and the prevention of prostate
cancer. Prevention is key if we are to see a decrease
in the number of men developing the disease, said Dr
Panagiota Mitrou, director of research funding at World
Cancer Research Fund.

World Animal Protection has teamed up with the Global Alliance for Rabies Control to launch a campaign to
end rabies around the world by 2030. The End Rabies Now campaign is calling on countries around the world to
eliminate rabies transmitted to humans by dogs within 13 years. According to the organisation: Vaccinating
dogs is the only proven way of eliminating the disease. And vaccination can protect dogs from the countless
incidences of cruelty and inhumane culling that go on in the name of rabies too. But countries that bear
the burden of rabies are often poor. The End Rabies Now campaign is calling on donor countries like
the UK and international agencies to put funding towards vaccinating dogs against rabies to
consign this ancient disease to the history books.The charity claims the mass killing of dogs
in response to rabies is often done in inhumane ways and is ineffective. There is no evidence
to show mass killing of dogs reduces their numbers in the long-term or has an effect on
rabies transmission.

Hugletts-inspired pottery raises

money for the animals

Hugletts Wood Farm Animal Sanctuary has made a few

appearances in Vegan Lifes pages-and for good reason. This
wonderful sanctuary is doing important work saving animalsincluding those destined for slaughter-and rehoming them
to live a life free of fear, exploitation and abuse at the large
farm in East Sussex. Now design company Magpie is producing
a range of pottery inspired by the sanctuary with some
proceeds being directly donated to help the animals. Nicky
Sloan, director of Magpie told Vegan Life: We have donated
to Hugletts Wood Farm Animal Sanctuary for a few years now
through our sales at Vegfest. After visiting the sanctuary we
decided to make a collection using it as inspirationthats why
you can find cows, sheep, hens and pigs in typical farmyard
settings on each product. The sanctuary is a retreat for
animals that have come to the end of their working lives,
rescuing them in most cases before slaughter. The farm now
houses over 200 rescued animals. The collection features midcentury style illustrations of the animals in a muted country
colour palette, across ceramics, enamel tins and tea towels. As
usual, all of the products in the collection are vegan-friendly.

Progress for C-A-L-F Sanctuary

but help still needed

Last issue we covered the plight of

C-A-L-F Sanctuary-a vegan-run facility for
animals which is losing its rented land. The
inhabitants, including disabled young cow
Duke Bullock, are facing an uncertain
future. Fans of the sanctuary have rallied
together to donate money through
various means including a crowdfunding
page and auction. Sanctuary founder Sharon
Lawler says: Today we spoke to the bank. Good news, they
are interested in lending us money. Bad news they want us to refinance
our vegan cafe, which Im not too keen on doing as it will incur huge costs that
to us are not necessary, but we now know we will be in a position to steam ahead
if we can raise the shortfall in the deposit. At the time of going to press, the
sanctuary had raised almost 60,000 of an 80,000 goal.
To find out more visit

Wonky veg sparks social

media trend

The new wonky veg which supermarket giant Asda

has started to sell has prompted their own hashtag.
Consumers are taking pics of their less than perfect
carrots, parsnips and other veggies and tagging
them #WonkyVeg. The idea of selling the previously
wasted food has been met with enthusiasm by
many on social media with one Twitter user, JO GB,
saying: Yeah #wonkyveg! I might start shopping
in @asda-all supermarkets must surely follow suit!
#perfectimperfection. Ian Harrison, Asdas produce
quality director, said: Weve been absolutely
overwhelmed by the response to our wonky
vegetable box and think it shows just how conscious
our customers are of food waste, particularly in the
produce aisle. Were extremely excited to be able
to bring the wonky veg box to even
more people across
the UK and in turn,
further support our
growers to ensure
were buying as
much of their crop
as possible.

Scottish police accused of pro-hunt bias

Friends of the Earth are friends of the EU

Environmental charity Friends of the Earth has claimed there are strong
reasons to vote to stay in the European Union. According to a blog post by
the group, EU rules mean we have benefited from cleaner air and beaches
as well as better protection for various species and their habitats. Despite
admitting the union is far from perfect Chief executive Craig Bennett said:
Leaving the EU would consume much needed time and political energy. This
time and energy would be better pushing for rapid action on
global issues such as climate change, air pollution
and the rampant destruction of nature. The
environment must be at the heart of the debate
about our European future. The safety of
the air we breathe, combating climate
change and extreme weather wrecking
homes and livelihoods will depend on
us working with many countries to face
these challenges. Now is not the time
to be pulling apart.

Scot newspaper the Sunday Herald claims to have uncovered the systematic harassment of animal rights activists
by Police Scotland and an apparent bias towards fox hunts allegedly involved in illegal activity. According to
the paper, its investigation found Police Scotland told members of the Hunt Saboteurs Association (HAS) they
could not monitor fox hunts-and threatened them with arrest for doing so. Sunday Herald journalists were also
threatened with arrest while investigating allegations of illegal hunting in Fife. The article states: We spent 12
months investigating and our findings have prompted concern over Police Scotlands commitment to impartiality
and its willingness to fully investigate allegations of criminality by mounted hunts. Police Scotland said: It would be
inaccurate to suggest that we do not investigate wildlife crime. Police Scotland thoroughly investigates all reports
of wildlife crime. Tackling wildlife crime is not just about law enforcement, it is about working with partners and the
public to raise awareness and to prevent it happening. Lastly, we do not comment on investigative and operational


Another win for vegan butchery

A vegan butchery has opened in San Francisco. The store,

which is on University Avenue, mainly sells meat and cheese
alternatives as well as pastries, sandwiches and cannoli. Some
of the meats on offer include pineapple teriyaki cracked
pepper turkey, roast beef, and yuba pulled pork-all made
from seitan. Cheeses include three types of feta, and a fresh
mozzarella. Sandwiches include a vegan steak and cheese,
fried mozzarella meatball, and pulled pork. Co-owner Christina
Stobing said: The idea is to give people the stuff they had,
but that they no longer have because theyre vegan. Its an
opportunity for people to enjoy their childhood favourites.

Vegan Runners UK slashes membership costs

One of the UKs largest running clubs has halved its annual
membership price from 12 to 6. Vegan Runners UK, which aims to
promote veganism through sport as well as provide a community for
plant-based runners throughout the country, has seen its membership
increase sharply in recent months. This rapid increase, along with
the anticipated continued growth, has enabled the club to revise its
fee structure accordingly to now make joining even more accessible
to everyone. As with other running clubs many members of Vegan
Runners choose to upgrade their membership to also include
affiliation to England Athletics (for an extra 13), thus entitling them
to discounts on race entry fees as well as appearing in race listings
and race results as a member of Vegan Runners. Originally set up in
the United Kingdom, Vegan Runners now has affiliated organisations
in many other countries around the world, with an international
Facebook following of over 7,000 and almost 1900 on the UK Vegan
Runners site. VRUK is affiliated to England Athletics (EA), SEEA, ECCA
and the Vegan Society.



Publisher Keith Coomber reflects on being

part of this vibrant community

On a cold and blustery Saturday afternoon in February, I took a

long drive down to Dover Eastern Dock in Kent, to take part in the
monthly live animal export. Organised by Kent Against Animal Live
Export (KAALE) and staged on the first Saturday of every month,
this months protest was especially poignant as it was also to be
a memorial to Jill Phipps who died fighting the trade in live animal
exports on February 1, 1995.
Live export is truly heart-breaking: animals are forced to make
long, gruelling journeys over land and sea. Some dont survive the
journey, those who do face a gristly fate in slaughterhouses which
often have even lower welfare standards than those in Britain.

That is why people like Jill Phipps fight so strongly against this
brutal trade. I have long admired Jill, who, at the time of her
death was just 31. She was a British animal rights activist whose
conviction was so strong she would lay down her life for it. Jill was
crushed to death in Baginton, Warwickshire, England by a lorry
transporting live veal calves. She was one of 35 protesters at
the airport, protesting at the export of the calves to Amsterdam
for distribution across Europe when 10 protesters broke through
police lines and were trying to bring the lorry to a halt by sitting in
the road or chaining themselves to it.

The actions of these brave campaigners helped shine a spotlight

on live exports during the mid-nineties. Highlighting the trade
through many of the Kent ports helped to bring about a virtual
collapse reducing the number of animals transported from 2.5
million to around 4,000.

Despite this huge decrease, exports still continue. KAALE

founder Ian Birchall told me: We believe P&O Ferries knows how
devastating exporting live animals would be to business, and
have no plans to allow animal transporters on-board their ferries,
however our protest groups constant presence at Dovers Eastern
Dock serves as a constant reminder and to the depth of feeling
about this trade.


Shocking report reveals true horror of

live export

Compassion in World Farming has produced a report on live

exports which includes information from over 15 investigations
carried out over a five year period. The organisation found
animals illegally kept on trucks at the Turkish border for days
on end in squalid conditions. According to a spokesman: This
five year report has uncovered repeated systematic breaches
of basic animal welfare laws, causing immense animal
suffering. Some of the investigations show animals were given no shade in extremely
high temperatures, and also endured a basic lack of food and water, with some
animals exhibiting signs of extreme dehydration. We call for a ban on long-distance
animal transport from the EU to Turkey. Neither the EU Commission, the Member
States, the Turkish authorities, nor the exporters and importers are willing to ensure
that such transports are carried out in conformity with the law. It is a trade that is
being conducted illegally and we do not believe authorities are capable of enforcing
the regulations. As such the trade must be stopped.

National Wildlife Crime Unit saved by


Wildlife detectives have been saved after fears a lack of

Government funding could mean the squad was given the axe.
Westminster had failed to guarantee and funding for the unit
after March. But environment minister Rory Stewart confirmed
the unit would receive the cash. He wrote a commons statement
saying: In recognition of the important contribution the unit makes to tackling
wildlife crime, both at home and abroad, I can confirm that Defra and Home Office
ministers have agreed that their respective departments will each provide the unit
with funding of 136,000 a year for the next four financial years. This will give the
unit significant financial stability and enable their vital work to continue until at least
2020. The National Wildlife Crime Unit is a squad of 12 which supports the police
force in tackling a number of rural crimes badger baiting, poaching and the theft of
rare birds eggs.

Police officers slammed after

deliberate dog death smash

Animal rights charity Peta and the Abandoned

Animal Association have criticised North Wales
Police for deliberately running over a loose dog
on the A55 near Llanfairfechan in Wales. Chief
Inspector Darren Wareing of the roads policing
unit said: The potential for a serious collision
was present throughout and in the circumstances,
there was no alternative way that officers could
contain the dog and minimise the risks to motorists.
The only safe option was to run the dog over at
sufficient speed to ensure that it was destroyed
and would not suffer. Other methods of destruction
were considered but were ruled out on the grounds
of public safety. But Petas Mimi Bekhechi said:
Law-enforcement officers are entrusted with
protecting the innocent and the vulnerable, and that
does not include deliberately running them over
with the intent to kill. Carol Roberts, manager of
the Abandoned Animal Association, added: I want
to see a full investigation happen-this needs to start
immediately. Police could have closed off the road,
they could have darted the dog. North Wales police
and crime commissioner Winston Roddick, has
said he is looking for an explanation from senior

RSPB Scotland welcomes Government

announcement on wildlife crime penalties

Major milestone for California condors

For the first time in years more California condors-the largest

birds in the United States-were born in the wild than died.
These birds have a wingspan of almost three metres (10
feet) and can live for up to 60 years. Despite this, condors
have become more and more rare, with some claiming they
would have become extinct without the intervention of
conservationists. There are currently 268 condors in the wild
and 167 in captivity. Numbers have been dipping but last year,
for the first time in decades, 14 condors were born in the wild,
and 12 died. This has been mooted as significant as should this
margin continue, the condor population will eventually be able
to sustain itself without any captive breeding.


RSPB Scotland has responded to the announcement that environment

minister Aileen McLeod has accepted recommendations from the
wildlife crime penalties review group to introduce tougher new maximum
penalties for those who commit crimes against wildlife. Stuart Housden,
Director of RSPB Scotland, said: Todays announcement from the
Scottish Government on tough new maximum penalties for those who
commit crimes against wildlife is a welcome step forward. Scotland
has some of the strongest wildlife legislation in the UK but, ultimately,
we need wildlife crime to be seen as completely unacceptable so that
gamekeepers, landowners and countryside bodies do not tolerate it
or turn a blind eye when they suspect it. Sport shooting bodies that
are constantly seeking to reduce the safeguards afforded to highly
protected species undermine the efforts to stamp out these crimes. The
Scottish Government has said it will now bring together a list of relevant
offences these changes will apply to and RSPB Scotland looks forward to
working with the Government to implement these measures.

WIN six months supply of
Nuique Omega 3 Capsules
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The Omega 3 used in Nuique capsules is harvested from
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april 2016

April 3

Brixton vegan fair

The first vegan fair to be held in Brixton will take place at the Dog Star on
Coldharbour Lane, between 1 and 6pm. Organisers say: Brand new event in
trendy Brixton, come and grab a vegan drink, head upstairs and discover the
lovely ballroom and VIP room, full of delicious vegan street food, decadent vegan
cakes, raw treats and more.

April 5

VegMichigans Vegan 101 Cooking Class

This cookery class will be held at Rochester

Hills Wholefoods at 7pm. Attendees will learn
the nutritional aspects of a plant-based diet
and taste samples of the prepared food. These
classes are for anyone who wants to learn how
to create delicious, exciting, nutritious and easy
vegan meals.

April 9

Vegas VegFest

Las Vegas has a thriving vegan community, so it was only a matter of

time before the area got its own VegFest. The event will take place at
the Clark County Amphitheater and feature tasty food by local chefs
and restaurants, inspirational talks by leading change-makers in fitness
and animal protection, veg cuisine, classic Vegas entertainment, and fun
activities for kids.

April 9

Lincoln Vegan Festival

April 13

Coffee and Cake Canberra

Come and meet fellow vegans and those

interested in veganism over a cuppa for a chat.
The organisers say: Despite the name we often
eat more than just cake and drink more than
coffee - all welcome! Please be mindful that
this event is vegan-friendly. You dont need to
be vegan to attend, however we request that
you order vegan food and drink at this event.

April 23

The organisers of this event, which will take part in the heart of Lincoln, say: We
have food from around the world for you to try at Lincoln Vegan Festival, including
Caribbean, and a platter of other exotic delights. If hot dogs, burgers, and kebabs
are more your thing, weve got it covered. We will be having live music on the day
and already have a couple of performers lined up too.

April 23

Very Vintage Circus

This event in aid of the Soi Dog Foundation is coming to

Colchester Arts Centre. The organisers say: Get on the dance
floor with Jupiter Ray, dance with circus performers and
win yourself some great prizes. Cocktails, treats and lots of
performances This will be an unforgettable night.

April 24

Northern Vegan Festival

This fair will be spread across five venues

in central Manchester. There will be a
number of stalls including a raw food fair,
talks, films and speed dating. All main
venues and rooms are fully accessible to
people in wheelchairs via lifts. Admission is
3 (under-16s go for free).

World day for Animals in Laboratories

The whole of April is Animals in Laboratories month, with a number

of protests at labs, street stalls with information and media events
taking place to raise awareness. The 24th is a United Nations
recognized day of international commemoration of the suffering
and killing of millions of innocent sentient beings in laboratories
throughout the world. Local groups will be hosting their own events.

April 30

Save the Frogs Day

This global event has been described as the worlds

largest day of amphibian education and conservation
action. Organisers say: Our goal is to provide people
with educational materials, ideas and inspiration and
empower them to educate their local communities about


April 30

Viva!s Incredible Vegan Roadshow Birmingham

This event at Birmingham Council House in Victoria

Square has free entry. Attendees will be able to taste
a range of vegan foods from international dishes you
can whiz up at home to ready-to-go convenience foods,
receive one-to-one nutritional advice, and pick up free
recipes and helpful factsheets. Doors open at 10.30am.



Top blogger and Vegan Life agony uncle Fat Gay

Vegan offers his words of wisdom, encyclopaedic
plant-based knowledge, and trademark wit. Got a
problem? Write to us

Dear FGV,
I really dont know what to do about this. I am a veganthe only vegan in my workplace
and I take a lot of so-called banter for my choices. While its annoying and boring
listening to everyones unoriginal and rubbish jokes, I can just grit my teeth. But recently, this
all took a turn for the worse when my lunch was taken out of the work fridge, and someone
swapped my fake-meat sandwiches for ham sandwiches. I realised after the first bite, but by then
it was too late. I am really upset about this: I hadnt eaten meat for years, and now this. On top
of that, I just dont know how to deal with my colleagues if they continue to raise the stakes. I get
nervous thinking about what they will do next. Love, Sophia.

Dear Sophia,
Ive kindly listed some situations below during which I think it is acceptable to stroll away from non-vegans and pretend that nothing
has happened:


Imagine you are at a pool party somewhere on the Florida Keys and you and everyone else is having a swell time. Youve met a cool
person, shared a few drinks and the subject of vegan food comes up. Your new party pal says: I could never live without bacon. You
ever-so-slightly roll your eyes, casually paddle away and keep the party rocking on the other side of the pool.


Another scenario might involve a family reunion where everyone from your baby brother to your great-grandmother are huddled under a
tree for a picnic. No matter how many times you explain to your third cousin Donald you could eat meat if you wanted to its just that you
choose not to for compassionate reasons, he insists on describing his foolproof BBQ lamb technique. This is where it is OK to roll up your
blanket and move a few feet closer to where the children of the family are playing Junior Trivial Pursuit.

As you can see, I have NOT included being tricked into

eating meat on my list of situations that are perfectly fine
to shrug off.
You need to go hardcore Human Resources on these
people and put your compassionate foot down firmly.
Depending where you reside, you might be able to find
workplace or anti-discrimination laws to support your right
to not be harassed in the workplace. Your local animal
rights society might be able to point you in the right
direction of harassment laws relevant to your situation.
When it comes down to the basics, these people are
harassing you. Simple. Get some sympathetic people on
side and let them have it.


Dear FGV,
I havent been vegan for long (just since Veganuary) and
while I am really enjoying the food/ethical/wellbeing
aspect of it, I am having some problems with integrating with the
online community. Most vegans seem really friendly and open,
happy to help and very
encouraging, but I have found
some are really aggressive. I
have stopped following some
groups online because I found
the long, argumentative
threads too upsetting. Should
I just stop following? Should
I intervene? Will I ever be
vegan enough to satisfy
everyone? Thanks, Ste.

Dear Ste,
The first thing I
like to say when
someone tells me they
recently started living
vegan is thankyou. Your personal
choice is doing more to improve outcomes for animals
than you could possibly calculate.
Now we have the pleasantries out of the way, Im going to drop a truth bomb on you.
The internet is full of all sorts of people, both friendly and horrible, and becoming vegan does
not get you into a secret club where only the nice people hang out.
There is a misconception floating around that all vegans are level-headed, well-adjusted and
full of love and reason. Of course the majority of vegans, like the majority of non-vegans,
are perfectly wonderful individuals but you always get the outliers who work to give us a bad
Ive met racist vegans, sexist vegans, ageist vegans and homophobic vegans on my plantbased travels and quite a few of these challenging individuals have crossed my path online.
Just like there are non-vegans who you wouldnt walk a city block to greet, similarly there are
vegans who will rub you the wrong way or push you to your limits.
So listen to your head and your heart and do what you would do in the real world.
If someone is being aggressive and you have no personal connection to them and no hope of
changing their views, walk away. Or as we like to say in the virtual world, know whats best for
you and log out, delete, block or unfriend.
I guarantee you will not like every single vegan you
encounter on the internet, so save your energy for the
top-shelf people. A little less time on vegan forums also
means more time to meet vegans in the real world!

vegan planet
Vegan news from around the world

America: We DID spy on animal rights

American water park SeaWorld has admitted spying on its critics with some
of its employees posing as animal rights activists to do so. Animal right group
PETA had accused Seaworld of espionage last year, with senior vice president
Lisa Lange saying: SeaWorld knows that the public is rejecting its cruel orca
prisons and is so desperate that it created a corporate espionage campaign.
SeaWorld, whose reputation was badly damaged by documentary film Blackfish, claimed the allegationsif true-were not consistent with its values. But now the company has publicly acknowledged uncover
employees were in fact used, with CEO Joel Manby saying the spy helped maintain the safety and
security of company employees, customers and animals in the face of credible threats.

France: Abattoir shut after undercover filming

A slaughterhouse in France has been shut down pending an enquiry following allegations
of animal cruelty. Animal group L214 posted a video on its website claiming the footage
was captured at an abattoir in Le Vigan in the southern Gard region. The groups says the
footage shows employees at the facility, which is certified organic, hanging pigs from one
leg, hurling other animals around, and tasering livestock among other abuses. The abattoir
will be closed until further notice. Staff have been suspended, and the agency which
manages the operation says an internal investigation will be conducted. Describing the practices as intolerable,
agriculture minister Stphane Le Foll said veterinary investigators will work with prosecutors on the case. Animal
rights activist Brigitte Bardot also weighed in, describing the footage as showing sadism of perverted unsupervised
employees, a scandalous, unacceptable cruelty that makes you throw up.

Germany: Vegan food sector explodes

The market for veggie and vegan food in Germany is booming. This is
according to a report released by the Institute for Trade Research (IFH) called
Vegetarian & Vegan: fad or sustainable growth momentum? According to
the report, total sales in the sector grew to EUR 454 million, with the biggest
growth seen in the meat and dairy alternative product groups over the last five
years. Over 1,000 consumers were quizzed for the report. The group is thought
to have contained vegans, vegetarians, flexitarians and meat-eaters, with
flexitarians proving to be the most prolific consumers of meat-alternatives. According to the IFH this
growth will continue in the coming years. The organisation found out there is an increasing number of
consumers who want to cut down on their meat consumption for a number of reasons including health.


Scotland: Compassion award for

Aberdeen boy
Animal rights group PETA has awarded an eight year old boy
a Compassionate Kid Award in recognition of his efforts to
help animals. Kairhys Melvin, from Aberdeen, made his own
decision to go vegetarian at the age of three. He loves all
animalsespecially his familys dog, three cats and three
rabbits, who are all rescues and often takes in wounded
animals such as birds to help heal them and release them back into the wild. Hes also
dedicated to clearing rubbish from his local beach to prevent damage to wildlife. In
his efforts to raise awareness of the cruelty of factory farming, Kairhys is committed
to spreading the message of where meat comes from to his friends and classmates,
as well as adults. Kairhys is an inspiring young person who is making a positive
difference in the world, says PETA associate director Elisa Allen. His compassion
for animals and his determination to create a better world for them is a wonderful
example for other kidsand adultsto follow.

Iran: Is video a turning point for

animal abuse?
A shocking video of a man beating a dog has gone viral in
Iran prompting widespread protest. The video, which shows a
man kicking and hitting a dog with a shovel while onlookers
laugh, was investigated by park rangers. They were able to
track the man down using his number plate. Despite the lack
of animal welfare laws in the country, the man was widely condemned on social media,
with one user saying he deserves to receive the same treatment. Because of the public
outcry, a local prosecutor said the perpetrator will receive two months in jail, and 74
lashes. Following the incident, protestors gathered outside the Environment Department
calling on changes for legislation to protect animals against abuse. The head of Irans
Department of Environment Masoumeh Ebtekar said that a proposal has been sent to
the cabinet for protection of stray animals.

Coconut Collaborative Choc Pots

I already love their coconut yoghurts, but these little

ganache-like pots of chocolate are divine-intensely
chocolately in a cute little tub.

Follow Your Heart VeganEgg

Besos de Oro

Im partial to a tipple now and

again, and this vegan liqueur
tastes like Baileys-but its
cruelty-free. Win!

This whole egg replacer is uncannily like

chicken-eggs, and makes an excellent
scrambled egg or omelette. On top of that,
you can use it as an ingredient in baking. It
has half the fat of a regular egg, but most
importantly, is cruelty-free.

Mirabilia Olive Leaf Tea

Im cutting down on caffeine, and this quirky

little brew is helping with its delicate flavour
and a clutch of antioxidants.

vegan finds
Publisher Julie takes to the shops to bring you her favourite vegan
finds. Send information about new products to
Lovechock Tablets

Dark chocolate lovers will adore these bars,

which have at least 84 per cent cacao content.
My favourite is the sweet nibs and sea salt
flavour-a perfect combination.

Squirrel Sisters
Snack Bars

These delicious bars look as

good as they taste with their
kitsch retro-style packaging. Top
marks go to the cacao brownie

Soap Nuts Scrub

This organic Vanilla Coffee

Body Scrub with finely ground
vanilla-infused Arabica coffee beans and
anti-inflammatory soapnut extract is perfect for
your own home-spa ritual before a big date or for
massaging tired muscles after the gym.

Organic Rose Geranium Facial Oil

This organic vegan facial oil is naturally packed full of

vitamin E. Only a few drops are needed to fully moisturise
the face, so a little goes a very long way, leaving your skin
beautifully soft.


Living Food Kitchen

These are flavourful and
very dense-just half of one
of these bars goes well with
a cuppa. As they used to
say, this will stick to your
ribs. Hearty, satisfying, and



10 goodie bags of Freedom Confectionerys gelatine-free marshmallows

Freedom mallows are the tastiest, softest, fluffiest and mallow-iest vegetarian marshmallows
you will ever taste however you eat them, on their own or with ice-cream, hot chocolate or a
homemade rocky road. They are gelatine-free, suitable for vegans and vegetarians, gluten free,
egg and dairy free, soy free, nut free, GMO free and have no artificial colours or flavourings.
Now 10 lucky readers can get their mitts on a goodie bag containing mini pink and white vanilla
mallow bites, vanilla and strawberry marshmallows.
ENTER at veganlifemag/freedom

11 online vouchers for Yours Naturally,

Naturally Yours
Skincare and candle company Yours Naturally, Naturally
Yours is giving discount vouchers to 11 lucky winners
towards their purchase of goods from the website. YNNY
has an extensive range of natural skin care products and
soy wax candles, which are handcrafted individually. You can
pamper yourself or your loved ones with these beautiful,
unique and luxury products. One winner will receive a 50
voucher and the others 10 each.



ENTER at veganlifemag/yours


A pair of tickets for Vegan Life Live

January 7 & 8 2017
The team behind Vegan Life magazine invites you to
embrace plant-based living with this two-day event.
One lucky winner will win a pair of two-day tickets.
Showcasing a wealth of information for both newbie
vegans and veterans alike, Vegan Life Live will shine a
spotlight on the current trends, best brands and most
delicious food and drink for the cruelty-conscious
ENTER at veganlifemag/vll

fancy Focaccia?
This simple recipe yields tasty results

Focaccia with Black Olives

2 tbsp extra virgin olive oil
7g / 1 sachet easy-blend dried yeast
250g (2 cups) plain white flour
tsp sea salt flakes
180ml ( cup) warm water
Zest of 2 lemons
Juice of 1 lemon
2 garlic cloves, crushed
2 tbsp coarsely chopped rosemary
tsp coarsely crushed black pepper
1 tsp sea salt flakes
150g (1 cup) pitted black olives
4 tbsp extra virgin olive oil

Serves 4




Put the yeast, flour and salt in a food processor mixer bowl.
In a jug, mix the olive oil with the water. Turn on the food
processor (use the dough hook), then pour in the oil and
water mixture.
When combined, remove the dough from the bowl and, by
hand, knead in a little extra flour for about 2 minutes. (If
not using a food processor, knead by hand for a total of 12
Place the dough into an oiled bowl, cover and leave in a
warm place until the dough has doubled in size. This will take
around 50 minutes.
Pat down the dough, then stretch into a rectangle about
30 x 20cm. Transfer to an oiled baking sheet and prod the
surface with your fingers to form dimples.
In a bowl, mix the lemon zest and juice, garlic, rosemary,
pepper and 1/2 tsp of the salt, then pour over the dough.
Press the olives into the dimples and leave the dough to rest
for 30 minutes.
Brush liberally with olive oil and bake in a pre-heated oven at
200C/400F for 25-30 minutes.
Remove from the oven and sprinkle on the remaining salt.

Why not try some alternative toppings once
you have mastered the focaccia base? We
have suggested a few below, but feel free to
Balsamic red onion
Basil and cherry tomato
Roasted peppers
Sauted mushrooms and garlic
Home-made vegan pesto

Per Serving:












Recipe and image from


Tesco Thai Spiced Crackers

These tasty, crunchy little bites are

perfect to eat alone as a snack (as an
alternative to crisps) or to eat alongside
a tasty Thai spread. The little crescents
are brilliant dunked in a green, coconut-y
curry. There are two different types in the
pack, the darker coloured ones are spicy
and crunchy, and the lighter ones are a
bit softer with a milder flavour. They are
served in a large bag, so great for sharing.

Mackies of Scotland
Haggis Crisps

It can get a little samey always opting for

ready-salted or salt and vinegar crisps
but these are a totally different flavour
experience. With a generous dusting of
cracked black pepper and a satisfying thick
cut, these snacks pair well with beer. The
haggis flavour is subtle but tasty as well as

New York Bagel Company

Cinnamon Pretzels

These lightly-spiced pretzel knots can be

eaten straight out of the pack, or toasted.
Studded with fruity cinnamon pieces, the
flavour is discernible but not overwhelming.
They are delicious plain, but lots of flavour
combinations worktry slathering in cashew
butter for a decadent treat. Individuallywrapped, they stay fresh and are easilyportable.

the accidental vegan

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

This page is all about top treat and snack food finds that just happen to be suitable for vegans. These products arent advertised
or clearly marked as vegan, but we scan and check the ingredients, and share our discoveries with you. If any of these products
say they may contain milk or other animal-derived substances, this is due to the item being made in the same factory as
other food produce. All ingredients listings are subject to change.

Essential Waitrose Gnocchi

Usually the fresh pasta section is a no-go

for vegans. While most dried pasta is SFV,
fresh usually contains eggs. But these
gnocchi, which are flour and potato-based
are a good, versatile option, and a change
from the usual spaghetti and penne.
Delicious with vegan pesto or tomato
sauce, these gnocchi are a quick and easy
meal option.

Have you found a brilliant accidentally

vegan product? We want to know!
Share it with us on

Marks and Spencer British

Pudding Sweets

These unusual hard candies are delicious.

There are three flavours; Eton mess, cherry
bakewell and lemon meringue. Unlike
traditional boiled sweets, these have a hard
outside, and a cracknel centre (melted
sugar formed to a sweet brittle), which
is sherbet-y and tart. The flavour of the
sweets is uncannily similar to the puddings
that inspired them.

Instagram or Twitter
The Vegan Life Forum
or you can send us an email or a letter:
The Accidental Vegan, Park House,
The Business Centre, Earls Colne
Business Park, Earls Colne, Colchester,
Essex CO6 2NS


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Vegan Life is packed with information for both long-standing vegans and those looking
to find out more about a plant-based diet.
Bringing vegan into vogue


Too Many People?

Helena Jones looks at how population growth is affecting the planet

n October 31, 2011, the world population reached seven billionand today this figure continues to rise. As United Nation (UN)
projections expect the global population to reach as high as
10 billion by 2050, are there just too many people? And can our planet
cope with this massive increase in the worlds population?

It is our lifestyle choices, as much as our

lives themselves that affect the world.
By far the biggest population growth is occurring in the global south,
with Asia accounting for 60 percent of global population growth,
followed by Africa with 15 percent. So, with their limits to infrastructure
and economic growth, will developing countries struggle to deal with the
challenges and impacts of more people on the environment?


As it is, one in three people face water shortages across the globe. The
World Wildlife Fund (WWF) estimates that 12 to 15 million hectares of
forest are lost each year and 80 percent of the worlds energy is reliant
on fossil fuels and their resultant carbon emissions.
Whilst there is clearly a great strain on the earths resources, many
argue that our lifestyle habits, as much as sheer numbers, are the real
culprits. So is population growth itself really to blame for increased
pressure on the natural world or is it our lifestyles?
Why are so many people a worry for the earth?
Concern about population growth has historically been linked to fears it
will lead to mass food shortages and famine. Along with this, increased
populations in areas with huge water scarcity put great pressure on the
most basic of human needs. More recently, soaring populations have
been blamed for increased burning of fossil fuels and deforestation that
could intensify unsustainable rates of climate change.

Prominent figures in natural history have voiced strong concerns about exponential population
growth, such as Sir David Attenborough, a patron of The Population Matters Movement, who
said:We are a plague on the Earth. Its coming home to roost over the next 50 years or so. Its not
just climate change; its sheer space, places to grow food for this enormous horde. Either we limit
our population growth or the natural world will do it for us.
Those concerned with population growth often fall into two camps over how to deal with the issue.
One side focuses on reducing the numbers of people being born. For example, China famously
introduced their single-child policy in the late 1970s, which limited families to only having one
child, and is currently being phased into a two-child policy. Others believe improved technology
can solve the crisis. So technological innovation in farming which increases productivity may
ensure there is enough food for rising numbers of people.
However, both these solutions have their pitfalls. Government limits to family sizes place curbs on
personal liberties and technological innovation may not be affordable in developing countries and
may cause a lot of damage to biodiversity through mono-cropping and the use of pesticides and
fertilizers. With this in mind then, is a focus on too many people appropriate or are there other
ways to address humanitys harmful impacts on the environment?
Are too many people really to blame?
Rather than too many people putting pressure on the earths resources, we can see a clear link
between environmental degradation and the worlds richest countries, where populations are
stable or even in decline.
Whilst China and India have the two fastest growing populations, China is only ranked 55th in the
worlds highest emitters of carbon dioxide per head and India is 133rd, despite having the second
largest growing population in the world.
Instead the worlds top polluters correspond much more with affluence. It seems to be no
coincidence that some of the top 10 polluters per head,such as Qatar, Luxembourg and the US,
also figure in a list of the top 10 richest nations in the world.
The assumption that developing countries have bad farming practices can also be unfounded.
For instance, provocatively named slash-and-burn farming has been part of the sustainable
management of woodland by subsistence farmers for centuries. Records of this technique only
start to show unsustainable levels of deforestation when market demand for meat and grain from
rich countries rose in the last 50 years.
Furthermore, whilst an urban lifestyle in many western countries can appear to cause relatively
little harm beyond its borders, in reality the city draws on an international network of food and oil
production that causes huge global environmental damage.
Crucially, the negative effects of meat consumption in affluent countries, particularly the dairy
and beef industry, are major causes of environmental degradation. Currently 18 percent of global
carbon emissions come from the farming of livestock, more than emissions from all forms of
transport. Furthermore, 70 percent of grain in the US is used to feed livestock. Imagine how many
people this could feed if it no longer sustained meat and dairy production.
So how are we to survive sustainably?
It is abundantly clear that the world must move from a focus on technical fixes e.g. innovation in
farming, to attitudinal changes to our lifestyle if we want to conserve the earths resources. The
lower energy and water consumption that supports a vegan diet is a key example of how we can
drastically limit our footprint on the earth.
So we must understand that it is our lifestyle choices, as much as our lives themselves that
affect the world. Rather than a business as usual approach to resource management, we may be
required to transform our way of life to more sustainable patterns of consumption and veganism is
an excellent place to start.
Resources consumed for a meat vs vegan diet (in the US)




2.5 megatonnes/year

1.5 megatonnes/year


4547 litres/day

1818 litres/day


Images: Alexandre Ramos

eat and drink-Vegan style

The Black Cat
Hackney, London

he Black Cat caf in Hackney has become somewhat of an institution, with hungry vegans
(and non-vegans) travelling from miles to sample the restaurants famous plant-based
food. The menu, which changes daily depending on the produce available, features vegan
comfort food in hearty portions, presented in a casual fashion. A number of key dishes often
feature including the beef-style burger, chickpea pancake, seitan gyros and lasagne.
We connect with our customers and their feedback is really important to us, therefore we always
try to keep the items which became popular, one of the business directors Nacho (Carla is
another director) tells Vegan Life. We dont focus in any specific type of cooking background:
our head chef is influenced mostly by Mediterranean flavours but he also likes to explore other
fields such Asian cooking. A good example of that is the fact that our curries or noodles soups
are some of our most popular items. Although we are not an organic cafe most of the produce
we use comes from a farm in Boston and is grown without the use of pesticides and we try to
purchase mostly seasonal vegetables. We try to offer a balanced choice of fast/junk-style food,
and healthy options.

We are passionate about vegan food and connecting

to others through food. We believe food brings people
Alongside our tasty homemade vegan food, we sell grocery items such cheese, vegan meats,
locally baked cakes and pastries at affordable prices. At our cafe youll also have access to books
touching different relevant subjects such as animal liberation, human liberation, vegan cooking,
etc. We also have hosted-and we intend to keep doing so-benefits and fundraisers for different
causes such as Hunt Saboteurs Association, Food Not bombs, animal sanctuaries, and the Black
Fish among others.
One of the cafs biggest hits is the fry up: a hearty plate with homemade baked beans,
scrambled tofu, sausages, stewed mushrooms, herby potatoes, rasher and a choice of sourdough
bread or homemade pancake. There is sometimes a wait for tables at the weekend, and most
diners seem to be eating this.
Also very popular are the beef-style burger, and the seitan gyros. Both are favourites among
meat-eating customers. Their flavour profile totally resembles their meat counterparts, says
Nacho. Smoked paprika, dill, celery salt or fresh herbs like parsley and oregano among others
are used to flavour them therefore we believe that many times people eating meat are hooked
more to the flavour of the seasonings used than to the meat itself. I think we are the only place
in London offering homemade versions of these foods and we believe they are good for people
making their first contact with vegan foods. We have a wide variety of customers, coming from
different backgrounds, from long term vegans to non-vegans, from punk and hardcore/punk kids
to next door neighbours. And we love them all.
Nacho adds: We are passionate about vegan food and connecting to others through food. We
believe food brings people together. We are both vegan and wouldnt have it done any other way.
It is important to show that vegan food can be tasty and healthy and you wont be missing on
anything. Most importantly the food we provide is free of animal products and this is one of the
main reasons we are behind this project: for the animals, for the environment.

Lighter Drinks
Pour a little sunshine into your glass

ight is gently returning to our lives as the sun grows a little

stronger every day. The hours of daylight are slowly increasing,
making it a bit easier to rise in the morning with each new day.
The gentle sound of birdsong eases us into the morning rather than
the startling shrill of the alarm clock. The commute home from work
is now punctuated with the orange glow of spring sunsets rather than
hazy streetlamps.
Bulbs are pushing through the earth and peeking above the uncut
grass, waiting to explode into a carpet of colour. White snowdrops,
purple crocuses and yellow daffodils are a welcome sight after the
monochrome of rain and mud. For each cold day that still remains we
are given glimpses of whats to come-vibrant colours, pungent floral
aromas and hints of the ever-increasing warmth of the sun.
We should take cues from nature when it comes to what we drink at
this time of year-much like we would change our clothes according
to the season or alter what we put on our plates. The heavy, warming
flavours of winter months are replaced with those that are light and
vivid. Imagine the effect inhaling deeply amongst a cluster of daffodils
has on you: seek to replicate that in what you pour into your glass.


Dead Pony Club (3.8%) BrewDog

RRP 1.79 for 330ml (Tesco)
BrewDog now has 23 of its beers accredited by the
Vegan Society, with bottles starting to carry the
instantly recognisable logo on the reverse of their
labels. Available in both bottles and cans, Dead Pony
Club had a brief time as Dead Pony Pale Ale before
legions of passionate drinkers demanded the original
name. Rest assured, no ponies were harmed in the
making of this beer! From the tactile letterpress labels
to the embossed BrewDog logo on the bottle neck,
its obvious this is a quality product brewed with care
and affection. Described as a Session Pale Ale, for
the low ABV, this is a real hop bomb. Tropical aromas
of gargantuan proportion surge from the bottle. Ripe
mango, pink grapefruit and fresh pineapple vie for
your attention. The tropical fruit notes come through
in the taste with spicy undertones and some floral hop character.
Monstrous caramel notes keep everything balanced.
While BrewDog produces a number of vegan beers, its important to
note there are a small handful of exceptions - beers that contain milk
(such as Jet Black Heart) and those containing honey (Dogma, Electric

Neck Oil (4.3%) Beavertown

RRP 2.25 for 330ml (Online at
Each and every release from Beavertown is a work
of art. The beautifully illustrated cans cry out to
be hung on a wall once the contents have been
emptied. Neck Oil is no exception, the golden can
is adorned with an illustration of skulls, each one
representing a member of the team when it was
originally canned. Based on a homebrew recipe, its
designed with enough depth of flavour to be enjoyed
slowly and appreciated, or to be used to liberally
lubricate the throat as the name suggests. Neck Oil pours a clear
golden yellow with a soft, pillow-y white head. The nose is abundant
with fruity notes from pineapple to passionfruit and peach. Some pine
dankness lurks in the background. Despite the bold flavours the taste
is light and crisp with a silky mouthfeel. The same citrus and tropical
fruits can be found in the taste leading to a short bitter finish.

real coconut water, the coconut flavour hits you immediately the
moment the cap pops off the bottle. For many this characteristic
aroma will be reminiscent of a bottle of Malibu (the coconut flavoured
Caribbean rum). Pouring a very pale golden yellow the distinctive nutty
coconut flavour promptly strikes, then the coconut begins to mellow
allowing the light and clean apple notes to surface. It leaves you with
zesty lime and a long, lingering taste of coconut. Coconut & Lime
English Cider is refreshing, easily drinkable, and the perfect drink to
awaken your senses.

Beavertown does not use isinglass (derived from fish) as this actively
makes beer non-vegan friendly for very little result. Using isinglass can
also potentially draw out flavour compounds. Beavertown beers will
not be as clear as many other breweries beer as nothing is used to
replace the isinglass-a cold-conditioning process is used instead.

To complement the Coconut & Lime English

Cider it seemed only appropriate to include the
worlds number one coconut flavoured rum. The
characteristic white bottle features a simple stylised
illustration of palm trees and sunset behind. It is
that which is captured inside: Caribbean sunshine
in a bottle. At only 21 per cent, its lower in alcohol
than many other spirits. Malibu is pure Caribbean
rum infused with an exceptional coconut flavour.
Its smooth in taste with fresh coconut dominating
throughout. The finish is sweet with only a hint of
warming alcohol. Both versatile and refreshing,
Malibu can be enjoyed on its own or in cocktails
like the classic Pia Colada. Simply mix with coconut milk, lime juice,
pineapple juice and ice to be instantly transported to an island
covered with white sand and bathed in unbroken sunshine.

Landlord (4.1%) Timothy Taylor

RRP 2.00 for 500ml (Morrisons)
Timothy Taylor has been brewing ale using the finest
ingredients and traditional methods for over 150
years. The draught version of Landlord (which is
not suitable for vegans due to the use of isinglass)
gained much publicity from the Great British Beer
Festival where it won a clutch of awards. This bottled
version of Landlord has grabbed six national awards
in recent years. The unassuming classic label will
appeal to those seeking the flavours of traditional
British ale rather than the exuberant ones often
found in the output of some of the more modern
breweries. Landlord is a well-balanced session
ale pouring a pale amber. The aroma is hoppy
and fruity with notes of citrus. Freshly squeezed
orange and zesty grapefruit linger around the nose, while fresh
grapefruit intermingles with bready malts and some caramel
sweetness. The taste is sweet and fruity with a lingering hop
Timothy Taylor bottled products are filtered to produce the
necessary clarity and so bottled Landlord,
Boltmaker and Havercake have no animal
ingredients in them.

Coconut & Lime English Cider (4%) Brothers

RRP 1.99 for 500ml (Tesco)
All Brothers ciders are made using natural
carbonation and are free from gluten, artificial
sweeteners and fats. From Toffee Apple to Cloudy
Lemon the range is exciting and diverse. Recently
rebranded, each striking label features a watercolour
illustration of the primary ingredients. Bright and
attention-grabbing, even the bottle caps coordinate
with the colour theme for each flavour. Made with

All of the Brothers cider range is suitable for vegans. Brothers do not
use isinglass or any other added product to filter and instead only use
a micro-filtration process.

Malibu Original (21%) Malibu Rum Drinks

RRP 20.00 for 1L (Sainsburys)

No animal products are used in the manufacturing of Malibu therefore

making it suitable for vegans.

Apple & Rhubarb Cawston Press

RRP 3.74 for 6 x 330ml (Waitrose)
Sparkling drinks have previously had a bad
reputation, perhaps due to the association with
sugar-laden brown fizz. Cawston Press is reclaiming
the term with its range of natural sparkling drinks
made free of concentrate, artificial sweeteners,
preservatives and colourings. Its mission from the
start was to make beautiful soft drinks, using only
the best tasting ingredients and absolutely nothing artificial. During
the apple harvest, the finest fruit packed full of flavour is selected and
pressed. The sweet apple juice is expertly blended with pressed, tart
rhubarb juice and sparkling water. The result is a perfectly balanced
drink, not overly sweet and with soft carbonation. The addition of
rhubarb keeps it light, refreshing and interesting, adding a slightly
sharp note to stimulate the palate.
All Cawston Press drinks are suitable for vegans.

Follow Oliver Coningham on twitter: @forkandcarrot


Jack Monroe talks about meat addiction and becoming vegan

ook, author, campaigner, and Guardian columnist Jack Monroe

shot to fame after writing a blog about creating robust meals
on a tiny budget. The former Fire Service call-handler was
thrust into financial hardship after struggling to find work that could
accommodate the scheduling needs of a single parent. A period of
job seeking and unemployment following, during which Jacks benefits
were delayed, leaving the blogger penniless.
With a tiny budget, and a child to feed, Jack started experimenting
with creating cheap meals, and writing about it online. The resulting
blog was featured heavily in the media, and eventually led to a book
deal. Food professionals were impressed with the dishes, and looking
at the recipes, its easy to see why. Instead of using special high-gluten
bread-making flour, for example, cheap plain flour with added acid
(lemon juice) to strengthen the gluten is supplemented. Its clever,
inventiveand fantastically-written too.
Now Jack has written several books, been featured in publications like
The New York Times, and has contributed food articles and recipes,
as well as political pieces, to the Guardian on a regular basis. The
writers campaigning includes work around poverty and hunger relief,
collaborating with organisations including Oxfam.
Earlier this year, Jack decided to take part in Veganuary, regularly
tweeting about the experience of cutting out meat, dairy and eggs.
Having decided to stick with being cruelty-free, Vegan Life was


delighted to chat to them. I have been cooking vegan recipes for

a long time, long before the release of my first cookbook, as in the
rubbish old days of scraping around on mismanaged, delayed and
suspended benefits, meat and dairy products were often just too
expensive in comparison to their kinder counterparts, says Jack.
I cooked with beans and lentils for protein, always obsessively
researching, and got my calcium and iron from bags of frozen spinach
and yellow-stickered broccoli.

Flesh has the force of violence in it,

and the negative emotions of fear and
When I was a child, I once announced to my parents that I wanted to
be a vegetarian. I was a sensitive child, quirky, bookish, and was met
with dont be silly and finish your roast dinner. So, out of respect for
my parents, who worked hard to put that dinner on the table, I did.
Jack claims they tried going meat-free several times over the last few
years. Yet like a junkie, I always caved in. Packets of cooking bacon
in the supermarket, cans of sardines, the odd roast chicken. Having
previously written a number of food articles praising animal products,

the new vegan says: I look back, and try not to regret. I am, after all, the sum product of all of
my decisions and experiences so far. I am not going to indulge in righteous self-flagellation for
fulfilling the brief of my recipe column; I was doing my job, as it were.
As a huge follower of Indian cooking, it was reading about Ayurvedathe ancient Hindu Wisdom
on Healththat influenced Jacks decision to go vegan. The foreword to The 50 Greatest Curries
of India by Camellia Panjabi discusses meat, describing how flesh has the force of violence in it,
and the negative emotions of fear and hatredit has no place in the Satvic diet.
And there, with no gory videos, no statistics, no shock-jock tactics, Panjabi quietly drew my line
in the sand for me, says Jack. I understood myself, the discomfort, the guilt, the addiction, the
naughty thrill of a packet of bacon in the fridge, the promises to myself that it would be the last
time. I behaved like an addict, with no thought for those I might have been hurting, just seeking
my next high, my next slow-roasted pork belly, chicken skin Caesar salad, slow bone broth. I
hung out with friends who would indulge me, encourage me, and I needed to stop. And I did.
Some vegan friends, and online groups, try to stop their friends from eating animal products
by sharing gory photographs and videos online. Ive had aggressive messages on my own
instagram feed for reposting a grapefruit curd recipe from before Veganuary, that had a couple
of eggs in it. I made those things. Im not going to pretend I didnt, nor flail around deleting all of
the carnivorous recipes from my blog (though I will eventually have a vegan alternative for most
of them, because I cook to live and my blog reflects that.)
Unless you live under a rock, you know that geese are force-fed copious amounts of grain to
fatten their livers for foie gras. You know that baby male chicks are flung alive into a mincer.
You probably didnt know that in its natural conditions a chicken should lay 12 eggs a year, yet
battery hens lay 300. But Im not going to gross you out with science. In my experience, yelling
at people that they are wrong and disgusting rarely wins the argument, nor changes point of
view. Im doing my bit to encourage people to try vegan by making vegan food affordable and
accessible and absolutely delicious. No hard-to-find ingredients, no complicated recipes, just
doing what Ive always done, but without the cooking bacon. I have the words First Do No Harm
tattooed on my left arm, and I see veganism as an evolution of that.
People often think veganism is extremely expensive. How does this sit with someone whose
name is synonymous with creating tasty and nutritious yet cheap meals? Jack says: Scratching
meat and dairy products off my shopping list gives me extra in the budget to buy luxury
ingredients I havent cooked with for years; the odd bag of brown or even black rice, coconut
cream that goes a lot further than youd think. I manage to shop in half the time, as I can avoid
most of the aisles in the supermarket, yet my cupboards have never been more varied and
I have found my cooking has taken on a
whole new life, a veritable riot of colour and
flavour and deliciousness. Deep fried spicy
kidney beans sit alongside a mushroom
rogan josh, heavy aubergine bhuna, and a
black bean tarkari. Mushroom replaces lamb
in my samosas, and a sweet potato rosti
rolling around in a hot dhansak sauce is a
beautiful thing. I am writing my third (and bits
of my fourth) cookbook, and although it isnt
strictly vegan as it is half written already, it is
an absolute delight. Cans of chickpeas and
bags of lentils have been staples of mine
for a long time, and Im genuinely excited to
use them as the building blocks for my new
adventures in the kitchen.

Spinach and Butternut

Squash Samosas with
Moroccan Spices
Serves 12





270g (9oz) pack Jus-Rol Filo Pastry Sheets

small butternut squash (approx 200g or 1 cup),
peeled and cut into 1-2cm cubes
50g ( cup) frozen peas
8 tbsp vegetable oil
4 spring onions, sliced
1 clove garlic, crushed
250g (1 cups) frozen chopped spinach, defrosted
and drained
200g (1 cups) can chick peas, drained
1-2 tbsp harissa paste (adjust to taste)
1-2 tbsp chopped fresh coriander

Place the butternut squash in a pan of water, bring

to the boil, reduce to a simmer and cook for 6-8
minutes, or until tender add the peas to the pan for
the last 2 minutes, drain, place in a large bowl and
set aside.
In the same pan, fry the spring onion and garlic and
cook for 1-2 minutes.
Squeeze any excess water from the spinach and
roughly chop, add to a bowl with the squash, peas,
spring onions, garlic and chick peas. Stir in the
harissa paste, taste for seasoning (add more if
required), add the fresh coriander and stir well.
Preheat the oven to 180C/Fan 160C/Gas Mark 4.
Work with one sheet of filo pastry at a time, (keep
the rest covered with cling film and a damp tea
towel). Brush the pastry with a little oil on one side
and cut into 2 long strips. Place a heaped teaspoon
of filling at the top of one strip of pastry; fold the
corner of the pastry over the filling diagonally
to form a small triangle. Continue folding down
diagonally to alternate sides until you reach the
bottom of the strip. Brush with a little oil and place
the samosa on a lined baking tray. Repeat the
process until you have used all the filling. (Any
remaining pastry can be kept in the freezer for a
later date).
Bake in the oven for about 20 minutes, or until the
samosas are crisp and golden.

Recipes and images from


Per Serving:













knead to know
These easy pastry recipes are a
midweek winner

Roasted Butternut Squash and

Vegetable Jalousie Serves 4

640g (22oz) Jus-Rol Puff pastry ready rolled sheet

3 medium mixed coloured peppers deseeded & cut into chunks
2 medium red onions cut into wedges
8-10 cherry tomatoes
1 courgette thickly sliced
butternut squash (400g or 2 cups) cut lengthways into 6
2 tbsp oil for drizzling
A few rosemary sprigs
Salt & black pepper to taste
Soya milk to glaze


Preheat oven to 200C (180C fan/400F/Gas Mark 6)

Place prepared vegetables on large baking sheet, drizzle with
olive oil, and scatter with rosemary, salt & pepper to season.
Roast for 15-18 minutes or until just tender. Allow to cool.
Increase oven temperature to 220C (200C fan/425F/Gas M7)
Unroll the pastry sheets and lay one on a lined baking sheet.
Place the vegetables on pastry in an even layer leaving a border
of approx. 1.25cm/ all round.
Fold the second pastry sheet in half down its length and using a
sharp knife make cuts down the folded side, at 90 to the edge
towards the opposite side, BUT leave a border of 1.2,5cm/
down that side and at the short ends.
Brush base pastry border with soy milk, open out second pastry
sheet and lay over base, press edges together, trim off with a
sharp knife and knock up edges to seal well. Brush top with soy
milk and scatter over a little more rosemary. Bake for 20 -25
minutes until risen and golden brown.




Per Serving:















Stephen Balfour worries about representing veganism
on the sports circuit

ll vegans have heros and heroines dont they? One of mine is a

guy called Scott Jurek from the USA. If youve never heard of
him, shame on you! For those of you in the dark, hes arguably
the worlds most successful ultra-distance runner ever. Im tempted
to say he just so happens to be vegan but there is nothing incidental
about it. Jurek attributes a great deal of his success to his diet. Not
only does his whole food, plant-based diet provide his body with the
necessary nutrients essential for his endeavours, it also places the
least amount of stress on his body that he often pushes to its limitsand beyond.
Jureks accomplishments are truly astonishing and include once
running a staggering 165 miles in 24 hours. Thats the equivalent of
running the London Marathon almost seven times over in a 24-hour
period. Anyone whos ever run a marathon will appreciate just how epic
this feat is.
Why am I telling you about Mr Jurek? Well after a period of around a
year off Im now planning on returning to the world of exercise. Now Im
the first to admit Im no Scott, A particular low point saw me overtaken
by a runner in one of those bloody Rhino costumes whilst running


the London Marathon some years back. It got me thinking however,

do I want to let others know that I am vegan? If I am awe of Jureks
achievements and the role his diet has played in this, would others
make less positive judgements when they see me huffing and puffing
around a 5k course?

A particular low point saw me

overtaken by a runner in one of those
bloody Rhino costumes whilst running
the London Marathon some years back.
As I pondered this thought I realised this was a bigger issue for me
than I had previously been aware of. In terms of embracing and
advertising my vegan credentials I have often hidden these and a
particular running garment under a bushel. Let me explain. A few years
ago, I had run the Glasgow 10k and was sitting with some family in

one of my favourite vegan pubs, the 13th Note, enjoying a post-race

refreshment. About five minutes later along walked a fellow competitor
wearing a vest with the word vegan emblazoned on it. Up until this
point I had never seen a vegan running vest or heard of the Vegan
Runners Club. I must have been staring, as my sisters partner started
laughing at me saying that I had the look of a love struck teenager on
my face. Various comments about finding a new hero soon followed.

This is the year that I am going to have

more conversations with more nonvegans and try to stimulate some
interest in how great a vegan diet can be.
Not long after returning home I did a quick internet search and found
the Vegan Runners Club. I posted off my cheque (how old does that
make me sound!) and duly received my vest and shorts in the post a
short time later. I have to say I loved my new vegan running vest. Ill
admit I was less keen on the shorts. They reminded me of the type
footballers from the 70s used to wear, you know the ones that look
like they are about two sizes too small for them.
Today I still love my vest but Ive actually only ever worn it once. When
I thought about this it shocked me a little. Admittedly one of the
reasons the vest has seen very little wear and tear is simply due to the
fact Ive not done a lot of running races in the past few years due to an
ongoing issue with a serious knee injury.
So with me running fewer races I have had less opportunities to wear
my vest. In hindsight however thats only part of the story.
The truth is I worry that if I run a race wearing my Vegan Runners vest
and I perform poorly or even worse, dont finish, people will make
critical judgements and perhaps assume that my vegan diet is at least
partly responsible. Dont be fooled for a moment that crowds at mass
running events are comprised entirely of saints. I remember hearing
one comedian shout: Aye youre not looking so motivated now Mr
Motivator! when they spotted the 80s TV fitness celebrity struggle at
the London marathon.
Ive realised upon reflection that I experience the same feelings of
trepidation towards wearing my ever-growing range of other vegan
clothing. I have realised that in safe environments, at events where
lots of other vegans are present, Im comfortable wearing these
garments. In other environments Im less comfortable though and
end up simply not wearing them. Even I would agree that it is pretty
pathetic behaviour for a 44 year old.
Is this really such a problem you may ask? It is for me. I often feel
frustrated that I dont do enough to promote veganism on a daily
basis. I do believe appropriate clothing can present opportunities. In
my mind the more people see people wearing vegan clothing, the more
difficult it is for people to dismiss it as being just a fringe movement.
The fact I am a male hopefully can help to break down some of the
ridiculous sexist views of the vegan community being predominantly
a movement for girls. The fact I dress quite conservatively perhaps
can help to making people aware that our movement is comprised of
people from all walks of like and not just a radical fringe. That can only
be a good thing.

When I wore the Vegan Runners running vest at the Rock n Roll half
marathon in Edinburgh in 2013 I was warming up at the start line
(throwing my arms and hips in random directions thinking I was looking
very fit and stretchy). I was approached by a young guy in his early
20s. He was also wearing a vest emblazoned with some reference to a
vegan/plant based diet. He explained to me that he had been vegan
for just a few months but that he was loving it! A slight possibility exists
that he had overindulged on his pre-race energy drinks but regardless
his energy was palpable. Our exchange only lasted a few minutes but
even thinking back now the memory of our chat still makes me smile.
The guy just oozed charm, personality and vitality. I hope hes still
vegan as his positivity would make him a fabulous advocate for our
So where does this leave me and my running vest? Ive decided
2016 will be the year I positively embrace the vest and those bloody
matching shorts. The vest is going to play its part, and Ive already
started picking out various events where I will wear it with pride. My first
could be the adventure race The Mighty Deerstalker. Yep the irony of
that is not lost on me either. Wish me luck
Stephen lives with his family and a variety of rescue companion
animals in Fife, Scotland. A passionate vegan he can be contacted to
discuss any vegan projects and is open to reasonable offers for his
pair of nearly new, extremely tight running shorts. He can be contacted
via or via most of the usual social media



Meet the chef


Matthew Nutter

arlier this year the vegan world was abuzz with the news that a new fine dining plant-based
restaurant was set to open in Liverpool. The Allotment, which is the brainchild of chef
Matthew Nutter, has been raking in the five-star reviews from delighted customers.

Matthew says: I do serve quite high-end food. I like putting food on plates and trying things other
people werent doing. We would get quite a lot of meat-eaters in our pop-ups and have always
had a really good response. Vegans have a bit of a reputation for being overly passionate and
that can turn people away but good food will always win the battle.

Im able to be inspired without anyone telling me

what to do. There are all these amazing ingredients
out there, and Im free to use all of them, which is
How do you create this unique type of cuisine? Its a funny one, he says. I often get ideas when
Im just walking my dogs, or running. I have a lot of influences from high end chefs like Thomas
Keller but I like looking at lots of different dishes. I dont know how or why inspiration strikes - its
Ive just come up with a new dish. Recently I have been reading all about Japanese cooking, and
when I was planning my Mothers Day menu, I was looking at using an Italian influence, as that
culture often revolves around family. We have an amuse bouche which is a balsamic espresso
served with sushi rice cooked in Italian herbs and spices. The rice is served like a lollipop. Usually
youd serve sushi rice with soy sauce, but were using espresso here.
Matthews passion for vegan food shines through. He says: Working at the new restaurant is
amazing. Its really good fun, its like a dream. Ive always had chefs telling me what to do, and
now I am the head chef and its my dishes. Im able to be inspired without anyone telling me what
to do. There are all these amazing ingredients out there, and Im free to use all of them, which
is overwhelming. Were trying to be completely original-not just with flavours but also in how the
food looks. More than anything its about the colours and the picture you create on the plate.
I dont just want to go for that standard Michelin-star look. Im trying to change things when it
comes to vegan food.
I have been working in kitchens since I was 19, and there has always been a prevailing attitude of
f*ck vegetarians. You would have classically trained chefs who would get extremely excited about
some beautiful tomatoes, and use them on the side of some fish. You can just get excited about
them as an ingredient in their own right: make the vegetables the star of the plate.
Matthew believes vegan cookery requires a slightly different approach. If you take 10 chefs who
have been trained for 10 years working with meat its hard to change their mind set and neural
pathways, he explains. But really its so exciting. I trained a little bit in France, and in some highend restaurants in London. Its the same thing again and again-red wine jus or pan-frying scallops.
As beautiful as it is to get these techniques right, I was bored.
Moving away from that, I had to flip it all backwards. I think so hard about creating the dishes,
getting the perfect textures as well as flavours. Its not always easy but it is getting easier to
impress with plant-based cooking. Its an exciting time.

matthewS signature dish

Succulent flavours and sophisticated techniques make this appealing plate

South Carolina Lentils, Smoked Jackfruit, Roasted Aubergine

Steak, Butternut Squash and BBQ Cashew Cream Mash Potato
Aubergine Steak
1 aubergine cut into two fillets
1 tbsp chopped curly leaf parsley
1 tbsp roasted walnuts (roughly blended)
Himalayan sea salt
Cracked black pepper
100g (3oz) cooked puy lentils
5 large organic ripe plum tomatoes
100ml (3 fl oz) American yellow mustard
100ml (3 fl oz) organic cyder vinegar
200g organic coconut sugar
200g (7oz) soaked cashew nuts
150ml (5 fl oz) boiling water
2 tbsp white wine vinegar
100ml (3 fl oz) unscented coconut oil
1 tsp salt
1 tsp smoke powder
2 x medium Red Cara potatoes
100ml (3 fl oz) unscented coconut oil
100ml (3 fl oz) smoked cashew cheese
(see above)
Butternut Squash
1 butternut squash
1 tin of jackfruit
2 onions
1 tbsp coconut sugar
1 tsp balsamic vinegar


For the butternut squash pure, simply slice the butternut squash lengthways, take out
the seeds, and bake with a little olive oil and seasoning on the flesh side. Bake at 180C
until lightly browned and soft. Scrape the flesh out of the skin, and blend until smooth. Pass
through a sieve and set aside for a moment.
2. To prepare the lentils, roast the tomatoes in an oven, at 200C for 45 minutes until almost
black. Blend and pass through a sieve into a pan.
3. Add the rest of the ingredients apart from the lentils. Bring to the boil, simmer for 10
minutes. Add the cooked lentils before serving to heat through.
4. To make the cheese, drain the soaked cashews and give them a good wash. Place in a
blender and cover with the boiling water and the rest of the ingredients. Blend until incredibly
5. For the mash, first peel the potatoes, chop into equal size pieces and place in cold, salted
water, bring to the boil and simmer until a knife can pierce the flesh easily. Once cooked
drain, leave to steam for a minute and pass through a potato ricer. In a pan, using a spatula,
beat in cold coconut oil to emulsify in the hot potato, and finish with the smoked cashew
cream until light, fluffly and infused. Place in a piping bag and set aside to keep warm.
6. To prepare the jackfruit, slice onions in half with the skin on, and place down in a hot pan.
Burn the onion and place into a hot oven for 30 minutes until they are soft. Blend with the
rest of the ingredients and set aside.
7. Drain a tin of young green jackfruit, and pulse in a blender until pulled pork texture.
8. In a bowl, add equal amounts of onion puree, and cashew cream. Season to taste.
9. Finally, to prepare the aubergine, take the aubergine fillet, use a teaspoon to scrape out an
inch of aubergine flesh. Season very well, and coat in olive oil. Roast the aubergine in a hot
oven until crisp on the outside and a marshmallow texture on the inside. Stuff the aubergine
with a few teaspoons of jackfruit, and top with the walnut crumb.
10. To plate up: scrape the butternut squash pure on the base of the plate. Pipe the mash
potato on, quenelle [make into an oval shape] the cashew cream. Add two large table
spoons of the lentils, and finish with the aubergine.

Brains behind

Nearly half a centurys vegan experience led to this innovative business

ne of the biggest challenges of staying vegan can be finding

tasty, quality, cruelty-free snacks. Thats according to Kelly
Slade and Chrissy Leyland, founders of Vegan Tuck Box-the
UKs first vegan subscription box. Each and every month, we scour the
planet for the most exciting, unique and tasty vegan snacks and create
fun and interesting vegan boxes for you to order online, they explain.
Kelly and Chrissy decide to start the business-which provides a range
of both savoury and sweet treats-because they wanted to make it
easier for people to go, stay and enjoy being vegan. They say: We
want to help our fellow vegans overcome the challenges of achieving
a more ethical and compassionate lifestyle without having to give up
tasty and fulfilling treats. Now you can save animalsandhave the
best-tasting snacks around. Our mission is to make vegan food more
widely available and easier to obtain. Were 100 per cent vegan and
always will be. Between us we have 48 years of experience of being

As for the future, Kelly and Chrissy are feeling positive: As the number
of vegans increases all the time, we expect the demand for our service
to grow and that we will find even more fantastic products to fill our
boxes with! We have just launched a new website with some more
great options, including our new health kick box. In the future we see
ourselves offering an even bigger range of boxes to choose from
including more gift options.
Find our more at or

The business has quickly taken off-from its origins as a UK-only service
to shipping worldwide. Weve got customers all over the world from
Italy and Norway to the US and Australia. The online shop has really
taken off too and we now stock a wide range of vegan treats that are
not widely available on the high street. And in terms of developing the
brand, customer feedback is key. Weve started including a cooking
ingredientfor example we recently had a cute three step stir fry kit
which went down well, they explain. Over the last two years we have
listened to our customers and made changes so that they get what
they want. Feedback is really important to us and we always consider
suggestions and comments.


And they ate

happily ever after
Vegan Life art director and mother of two - Emily talks about raising a family
in a meat-free house

s ever its been an eventful month. I thought I had explained

the basics of birds and their nests to Ruby but I may have
done more harm than good. Wait, she said looking panicked,
if the baby birds grow out of eggs, does that mean people who eat
eggs grow baby chickens in their tummies?
Her cousin eats eggs and this has caused sleepless nights, but how
do you explain fertilisation to a young child? (Seriously, please get in
touch if this is a particular skill youve mastered)
See, this is one of the (many) wonderful qualities children possess.
They have a unique view on things-but this can sometimes make things
more difficult. Like many parents, I had a lot of concerns about my kids
going meat and dairy-free. One of the things I was most worried about
with was how theyd cope outside the house. Its easy enough for me
to make sure they are eating healthy wholefoods, and avoiding any
animal products.
Its when theyre not eating at home that it becomes a little harder.
With two working parents, the children spend a couple of days at
nursery, and worrying about them eating healthily, and not being given
the wrong foods, is something thats kept me up at night.
The problem is, people can be very judgemental about parenting, and
how parents choose to feed their offspring. Reading about bringing
up children vegan, I see a quote from someone at the British Dietetic
Association who admits she sees more nutritional deficiencies in
children fed a diet of burgers and chips. Yet there is still a stigma
around veggie kids, as though they are having a nutritionally
dangerous lifestyle choice taken out of their hands by over-controlling
Because of this stigma, Im particularly conscious of not wanting
Ruby and her little brother Charlie to be singled out for any kind
of uncomfortable questioning or discrimination. After all, it can
sometimes be hard being an adult and navigating the choppy waters
of veganismlet alone being three. For this reason, we as parents have
a fairly relaxed approach. I know she has eaten the odd chocolate
biscuit at a party-but I cant dictate her dietary requirements to every
person around her.


Fortunately, her nursery has been very accommodating, buying dairy

free cheeses and tofu for her snack times. I think its an exciting sign
of the times. All sorts of places are now catering-and with minimum
fuss-to all kinds of dietary requirements. Its certainly a weight off my
shoulders. I may not be there to oversee every morsel that passes
through their lips but knowing my childrens lifestyle and choices are
not only accepted, but embraced, is something every parent wants.

im sorry
Im sorry that my eyes were so blind
to the endless tears that you cried.
Im sorry that I made the world work
in a way that caused you unthinkable hurt.
Im sorry that I cast aside
your pain while I took away your pride.
Im sorry that Ive been so cruel
and let social ignorance become the rule.
Im sorry that on the day you were born
from your mothers love, I had you torn.
Im sorry that I had you enslaved,
I didnt know I was barbaric and depraved.
Im sorry that I made it normal to torture,
to create life for the purpose of slaughter.
Im sorry, poor souls, I was never right
to watch you die and reject your plight.
Im sorry my realisation was too late
to save you from your horrific fate.
Im sorry and I will strive forever more
to protect the innocent, I am reborn.
We cannot let compliance be fashion,
open your eyes and embrace compassion.
I beg you, mankind, break your silence,
end the evil, the fear, the violence.

by James Kennerley

Your guide to plant-powered holidays

hen travelling its usually easy-at least with some researchto find the right places to eat so you can continue to dine
lavishly while staying true to your vegan principles. But as
the popularity of veganism continues to grow, a number of holidaymakers are now looking for more. Perhaps they want a bespoke veganonly retreat, or maybe to combine their time abroad with a good deed.

For those focused on a health-based foodie retreat, there are a

number of options: Farm of Life (Finca de Vida) in Costa Rica is
one example. We grow our own food, eat salad greens from our
greenhouse and tropical fruit from our trees. We create compost from
our food scraps and create minimal waste-we are conscious, openminded people, explains resort owner Josephine Calvi. This ethos is
likely to appeal to many vegans.

Many vegans with a strong interest in

environmental issues may choose to
consider how they move from one place
to another.

A more personalised break may be more to some peoples liking. For

those looking to escape from the world, there are smaller retreats
available. Heartspring Retreats in the Cotswolds offers various
packages. According to founder Maddie Lynfield: Ive been running
our retreats now for over 14 years and my ethos is very simple. Im
passionate about providing a caring, deeply nurturing, empathic
heart-centred space for individuals to find their way in an often
overwhelming day-to-day world. We offer deep heart retreats where
you come on your own (or with a friend), have your own room, yummy
veggie home-cooked food and have a fully inclusive package of one to
one and small group sessions to deeply relax, connect with your heart
and get supported with compassionate presence with anything that
might be in the way. We also offer one-to-one retreats when you can
come on your own.

In response to this demand, a number of options have started popping

up around the globe, from volunteering at animal sanctuaries to foodie
breaks, and activity holidays and tours. Many have enjoyed a break
away from everyday life to help animals at facilities like the Vervet
Monkey Foundation in South Africa, or Jacobs Ridge in Spain.


One option for travellers hoping to enjoy an active vacation is to book

with a vegan tour operator-an increasingly viable choice. According
to Zac Lovas from VegVoyages Adventures: Some people like to
spend their holiday joining a yoga retreat, some people like cruises,
some people like to actually travel and see another country and learn
about the culture and history. This is where an operator like us comes
in. We are for those people who would like to travel, explore, learn
a new culture, learn the history and try authentic cuisines, not the
westernized version without compromising their vegan diets. We have
a trip in north India where we focus more on volunteerism at a local
animal sanctuary/refugee, and on every one of VegVoyages trips,
there is an activity where we visit a local grassroots animal sanctuary
to help out or help raise awareness of their works.
Another option is Vegan Surf Camp in France. Our concept is based
on only using organic, quality, seasonal and local products to minimize
any environmental impact, explains spokeswoman Inja Stopchinski.
This is a holiday for everyone-family, friends, young coupleseverybody who loves surfing, yoga, vegan food and good vibes.
Diet and activity are not the only aspect of responsible travel: your
means of transport can also leave an enormous carbon footprint. For
this reason, many vegans with a strong interest in environmental issues
may choose to consider how they move from one place to another.
There is currently some evidence to suggest you can reduce your CO2
emissions through travelling by train from London to Paris, for example
[independent data commissioned by Eurostar itself found a significant
difference of up to 90 per cent between the two journeys].
An even more eco-alternative is a staycation. For UK-based vegans
who want to avoid travelling by plane, there are a number of options,

including Bicycle Beano in Hampshire. The organisation plans cycle

group tours around rural England and Wales, using country piles as
a base for the duration of the holiday. While the food provided is
vegetarian, vegans are well-catered for, with produce that is often
locally-grown and organic.

How to eat vegan on your way

While it is often possible to book vegan meals on transport such
as planes, trains and boat, the Vegan Society says: Its a good
idea to take some food or at least snacks on your journey in case
your vegan meal doesnt materialise or isnt very substantial.
The society also advises travellers towatch out for non-vegan
extras, saying: Sides such as non-vegan margarine or coffee
creamer can appear with the vegan mealcaterers sometimes
dont realise that items like sunflower margarine are not always
If the worst comes to the worst, and you feel disappointed by the
service you received, its always worth filing a complaint-you may
just help improve the service for your fellow vegans.
When youre looking for vegan eateries on your journey, as ever,
the internet is a valuable search tool, and a number of apps
(for example Happy Cow) can also help to locate local, meatfree diners. There is a growing number of vegan travel guides
available. An invaluable guide for foreign travel is the Vegan
Societys own pocket-sized passport which describes what
vegans do and dont eat in the languages of over 95 per cent of
the worlds population.

olida Esse



All the vegan bits you shouldnt

leave without
1. Vegan towel
Sprawl out in style with these logo towels from Caf

2. Dr Organic Optima Raw Virgin

Coconut Oil
Not only a highly nutritious food-this oil can be used
all over the body as a lusciously nourishing and
moisturising beauty treatment.
3. Eco By Sonya Natural Deodorant
This deodorant is certified organic, natural, cruelty-free,
toxin-free, vegan and approved by Peta. The roll-on
bottle will create a pleasant coconut scent whilst still
allowing your body to release toxins.
4. Incognito Mosquito Spray
Keep pesky little mozzies at bay with this vegan
repellent spray which contains no harmful chemicals
and is safe even for young babies.
5. PearlBars eco-friendly, fully biodegradable,
Charcoal Infused Toothbrush
This bamboo beauty will not add to landfill sites or the
toxic waste in our oceans. It lasts as long as a regular
toothbrush and gives unrivalled cleaning of your
pearly whites. Charcoal is a natural teeth whitener and
bacteria killer.
6. Sun Lotion SPF15 with tan accelerator
This lotion provides three layers of natural sun
protection: UV filters, antioxidants and sun tan
accelerator, and its water repellent but not poreclogging - ideal for prickly heat.
7. The Essential Vegan Travel Guide by Caitlin
Galer Unti
This book helps both experienced and newbie vegans to
travel compassionately-wherever they are in the world.
8. Jason Smoothing Coconut Hand & Body Lotion
An ultra-moisturising daily lotion that delivers deep,
long-lasting hydration-perfect for rehydrating parched
skin. Jason products are cruelty free, and veganfriendly.
9. Natracare wipes
These gentle wipes are made from 100 per cent organic
cotton cloth and organic essential oils-perfect for busy


kale, yeah!
This plant is top of the greens

ale hit the big time a few years ago but its popularity shows no
sign of waning yet with this cruciferous vegetable still making
the cut in a number of popular dishes. It is incredibly versatileyou can bake, steam, stir-fry or boil it. Kale adds flavour, colour and
texture to any dish, as well as a clutch of nutrients.
Kale is a member of the cabbage family, and comes in two varietiescurly (with crinkly leaves) and standard (smooth leaves). Curly kale
tends to be more common. Both types are hugely nutritious.
Kale is an excellent source of vitamins and nutrients: it contains
useful amounts of manganese, copper and phytochemicals, which are
believed to help against certain types of cancer. Its also an excellent
source of folate-the form of folic acid occurring naturally in food. Folic
acid is a B vitamin and is important because it supports the growth of a
mothers tissues during pregnancy.

Its also rich in lutein, vitamin A, vitamin C (gram for gram it contains
more than oranges) and vitamin K.
This green veg, which is available all year round but at its best between
mid September and late February, has a strong, distinct flavour and
often has a bluish or purple tinge to it. When choosing kale, its worth
knowing that the smaller plants tend to be more tender. Leaves should
be crisp, and the colour should be bright. To prep the leaves, you
should remove them from the stalk before shredding or chopping.
You can store kale a perforated bag in the fridge. Its worth noting the
veg becomes increasingly bitter the longer it is kept, so is best eaten
within two or three days.

Only Kale Can Save Us Now Salad

Serves 4

Kcal 142 | Fat 5g | Carbohydrate 22g | Protein 8g | Fibre 3g (per serving)

2 tbsp tahini
2 tbsp lemon juice
2 tbsp reducedsodium tamari
2 tbsp nutritional
yeast flakes
1 tbsp flaxmeal
2 tsp onion granules
1 tsp garlic granules



65ml ( cup)
water,plus more as
About 1 bunch torn
curly kale leaves, in
bite-sized pieces
40g (1/3 cup) hemp
seeds or chopped
raw sunflower seeds

To make the dressing, put the tahini, lemon juice,

tamari, nutritional yeast, flaxmeal, onion granules,
and garlic granules in a large bowl (large enough
to accommodate the kale leaves). Add the water
and whisk to combine, adding more water if
the dressing seems too thick. (Tahini varies in
Add the kale leaves to the dressing and mix using
your hands. Dont be shy now! Rub the dressing
into the kale and make sure to distribute it evenly.
Sprinkle the optional hemp seeds over the top if
desired. Serve immediately or store in a covered
container in the fridge for up to 2 days.


Before you get started, youll need to clean and

prepare the kale. Hold the stem of a kale leaf in
one hand, and with your other hand pull the leaf
up the stem. When youve removed all the leaves
from the stems, tear the leaves into bite-sized
pieces (you can compost the stems). Give the
leaves a good bath in cold water, and spin them
dry in a salad spinner.

Recipe and image from Eat Like You Give a Damn by Michelle Schwegmann &
Josh Hooten, published by Book Publishing Company 2015


Deer in focus

We shine a spotlight on these majestic


ccording to the British Deer Society: Deer are beautiful

creatures and an important part of our natural heritage.
Including our largest wild mammal, six species live wild
in the UK and are an integral part of our landscape. Red and roe
deer are native to the UK, whereas fallow, Chinese water deer,
muntjac and sika deer are all non-native and were introduced.
Globally, there are around 100 species. These animals play an
important part in woodland ecosystems, but growing numbers are
thought to represent a threat to biodiversity. This means around
350,000 of the animals are being killed by humans every year.
It is generally believed the deer population
is at its highest in the past 1,000 years.
Their breeding season takes place between
October and January and is called the rut.
Gestation is around 200 days, and females
generally give birth to between one and
three young.
According to the Deer Initiative (a group that works with the
RSPCA to control deer numbers): At present, there may be
as many as two million deer in the UK. However, accurate
assessment of deer numbers is very difficult because deer
are secretive animals and are free to roam the landscape.
Deer occurrence is not restricted to rural areas, and they are
increasingly found in suburban and urban areas.
This swell in the number of deer means the population is
controlled through culling, as they have no natural predators in
this country. In a natural landscape, they would be predated by
lynx, wolves and bears.
The 1963 Deer Act (England and Wales) and 1959 (Scotland)
prevented deer from being treated like vermin. The legislation
dictates who can shoot them and how.


Female deer are called doe, whilst males are known

as bucks, and larger males sometimes referred to
as stags, but there are other names, dependent on
the species. For example, a male red deer is called a
hart. Castrated male deer are called haviers.
A group of deer is known as a herd.

Deer are herbivores. They eat grass, leaves,

stems, shoots, berries, herbs, acorns, mushrooms,
wild fruit and agriculture crops like corn and soy
beans. According to Deerwork: They are ruminants
(cud chewers) and have a four-chambered stomach.
Other ruminants include cattle, goats and antelope.
Deer start eating in the morning. They hardly chew their food which
goes into the first stomach. While they rest, the food will move to the
second stomach and form little balls. Now the food is brought back
to the mouth and chewed. This chewed food goes into the third and
fourth stomachs.

Most deer are born with white spots but lose

them within a year.
The life expectancy of deer is 20 years.
When food is scarce in the winter months, deer
become less active, meaning they can survive on less.
Deer will generally stay within the same area, called a home
range. Related females form matriarchies, which exclude
the males.
Deer are strong swimmers, as well as being able to run up
to 40 miles per hour, and jump 10 metres.
Deer are the only animals that grow antlers. According to
organisation Deerwork: Antlers are the fastest growing
living tissue on earth. Antlers are usually only found on
males. In some species, like caribou, you will also find them
on females. While growing, antlers are covered with a soft
tissue known as velvet. This tissue contains a network
of nerves and blood vessels and is very sensitive. When
velvet is shed the antlers harden. Antlers are shed in winter.
Antlers should not be confused with horns. Horns are never
shed and continue to grow throughout the animals life. If
they are broken, they wont grow back.
Every year there are around 50,000 car accidents involving
deer, with most crashes taking place in May and the
Autumn months.


vegan fitness


cooperman /

Two vegan runners share their marathon

training stories

ore and more clubs are springing up to serve the interests

and hobbies of cruelty-free living. Among them is national
organisation Vegan Runners UK (VRUK), whose members
range from ultra-endurance athletes to casual recreational runners.
The club, founded a decade ago, has recently seen surge in
VRUK members are spread out all over the UK, from the Channel
Islands to the Scottish Islands, and the organisation has developed a
network of local groups in many parts of the country to help members
get together regularly. There are currently 25 local groups in cities and
rural areas, which are organised by members who volunteer to be club
local contacts. About half of these groups have been started in the
last few months. VRUK organises a wide range of running and social
activities, and runs stalls at vegan events.
Two of the clubs committee members are currently training for spring
marathons, they told Vegan Life about their experiences.
Steve Penny
The marathon is a journey: not just the 26.2 miles but a personal
journey. You make the progression to fitness and see and feel the
changes in your body. Weight falls away, leg muscles build and your
running watch shows your heart working more efficiently. You also find
out more about yourself as you go to mental and physical places you
have never been to before. You become absorbed by the rhythm and
routine of training.

The training programme is about

building stamina and conditioning your
body to run more efficiently.
After all, the marathon is one of the biggest challenges for us mere
mortals and is not to be underestimated. The classic marathon
training plan lasts 16 weeks and comprises 4-6 runs per week. These
are usually a mix of short faster-paced runs, and a progressively
longer run, up to around 20 miles. Training rarely involves running
longer distances than this as the risk of injury is too great. The training
programme is about building stamina and conditioning your body
to run more efficiently and cope with the stresses that running a
marathon imposes.
Where I live, high in the Welsh hills, the weather is a challenge. Most
of my training has been done in the dark, the rain, the wind and even
snow. Often getting outside the door is a challenge but curiously
the feeling of returning numb, soaking wet, and frozen can be very
satisfying and exhilarating. The Llanelli marathon will be my third
marathon. I started running relatively late in my late forties and have
run London twice, both times vowing never to run a marathon again
due to the pain and suffering.
However something draws you back and even more strangely the
emotions I felt as I finished my training each time were a bit like a
loss, through all the pain, suffering and awful weather Id found out
something about myself. A couple of years ago when I was running
the Swansea Half Marathon, a spectator shouted out in surprise as
I ran past in my Vegan Runners kit. Werent vegans supposed to be
unhealthy tired people with no energy? The truth is that the vegan diet
and lifestyle is a great match for marathon running. I have no special

tweaks to my diet. A typical breakfast is porridge, which is a great

source of slow release energy. There is a bit of a myth about athletes
having to eat prodigious amounts of pasta but a good balanced diet
with lots of fruit and vegetables provides all the nourishment and
energy I need.
The other key ingredient is good sleep. Training hard will make you
tired in a nice way and tends to promote good sleep. Colds, flu or
running related injuries are every marathon runners dread. Ive been
lucky to avoid most running injuries probably because I dont over
train. Hopefully I wont have tempted fate and will arrive fit and well at
the Llanelli marathon finish line on April 17.
Kim Wright
Watching the movie Earthlings inspired me to transition to veganism
two years ago. It was even more disturbing than I had feared but did
exactly what I expected. It reinforced why I had decided to become
vegan and remind me why I should never go back. With the support
of a friend I got stuck into a vegan lifestyle, and we started running
together, joining VRUK soon after.
I have often thought runners need rather single-minded determination
and this is equally true of vegans. People who will run across frosted
grass watching the mist billow around them, or in the rain on a cold
wintery day are the same kind of people who can make strict food
choices based on their belief system. It is therefore no surprise to me
there are so many vegan runners out there. What has been a surprise
to me though is how many wonderful friends I have made through the
club. It is one of the most inclusive groups I have ever come across,
with a hugely diverse membership. There are people of all ages from
different backgrounds, cultures and countries. It is also amazingly
supportive of all of its members.
At the end of December I found out I had successfully gained one of
the clubs London Marathon places and would be representing Vegan
Runners UK at the prestigious event.
My training is currently progressing well: I recently took part in a six
hour challenge in Gravesend covering a respectable 18 miles, beating
my previous longest run of 15.4 miles.
Despite having run on and off for years (and wishing that more of them
had be on!) marathon training is new to me. As such I am learning a
lot about myself and the new distances I am covering. So far I have
discovered I need to eat a good hearty breakfast before a long run. I
can easily cover five miles on a banana but at about that distance my
glycogen gives out, so I now find a bowl of porridge with fruit and a
cup of coffee works best.
I have learned to plan ahead and know when to take gels as if I dont
take them early enough I will start flagging before they kick in. I also
tried a jelly cube (vegan of course!) as a fuel source and might try
some again as it requires less effort than the gels sometimes can. I
am very happy that I have another distance under my belt and I know
that my training is on track for London. Now I need to work on a little
New members are always very welcome running ability really
doesnt matter, though to be a member you have to be a vegan.
Find out more about Vegan Runners UK at
or check out the Facebook page


cheesy does it
And you thought vegans couldnt
eat it...

Recipes and images from Vegan Bible by Marie Laforet. Grub Street Publishing


Herb Log

Serves 4

150g (1 cup) raw cashew nuts

50ml ( cup) grain milk
tsp salt
1 tsp malted yeast (nutritional yeast flakes)
3 tbsp chopped fresh chives
3 tbsp chopped fresh coriander
tbsp chopped thyme leaves


Soak the cashew nuts in water for 6-8 hours, then drain.
Whiz at length in a food processor with the grain milk until
thick and creamy.
Place in an airtight container, close it and leave to ferment
at room temperature for 12-48 hours (on average, it takes 24
Add the salt and the yeast and mix well. Refrigerate for 8-12
hours. The cheese will harden.
Sprinkle the chopped herbs on a piece of cling film and put
the cheese on it, in an elongated mound. Roll the cheese in
the cling film to shape into a log. Close tightly, twisting the
ends well, and refrigerate for 12 hours before eating. Keeps
for 1 week in the fridge.

125g (4oz) firm tofu

1 pack shiro miso


Cut the block of tofu into 3 slices horizontally (to obtain thin
Cover them with miso and place one on top of the other in an
airtight container.
Close and leave to ferment for 24-48 hours at room
temperature (if it is very cold, it can be left up to 72 hours).
Rinse the tofu slices with water to remove the miso and keep
for a few days in the refrigerator in an airtight container. Use
it as it is, diced in a salad, with pasta, with bread and olive oil,
in short as you would use feta.




Fermented Tofu and

Miso Feta Serves 2


Soft Cashew Nut

Cheese Serves 2 4

Almond, Shallot and

Chive Crottin Serves 2

175g (1 cup) raw cashew nuts

80ml ( cup) grain milk
1 tsp salt
1 tsp white miso
2 tbsp malted yeast (nutritional yeast flakes)
1 tsp tahini

130g (1 cup) almonds, skinned

75ml ( cup) grain milk
tsp salt
1 tsp malted yeast (nutritional yeast flakes)
1 tsp chopped shallot
1 tbsp chopped chives


Soak the cashew nuts in water for 6-8 hours, then drain.
Whiz at length in a food processor with the grain milk until
thick and creamy.
Place in an airtight container, close it and leave to ferment
at room temperature for 12-48 hours (on average, it takes
24 hours).
Add the other ingredients, mix well and refrigerate for 8
hours. The cheese can be stored in the airtight container or
shaped with a ring mould before serving. Keeps for 1 week in
the fridge in an airtight container or wrapped in cling film.
Variations: After unmoulding, sprinkle with herbs de
Provence, or chop some dried fruit and nuts and mix with the
cheese before shaping it.


Soak the almonds in water for 8 hours.

Drain and whiz the almonds in a food processor with the grain
milk at length until like cream cheese in texture.
Place in an airtight container, close it and leave to ferment at
room temperature for 12-48 hours (on average 24 hours).
Add the salt, the yeast, the shallot and chives and mix well.
Line a flat-bottomed ramekin with a sheet of cling film and
place the almond cheese into it, pressing down well. Cover
completely. Refrigerate for 12 hours before unmoulding.
Keeps for 1 week in the fridge, covered in cling film.






Soy Mozzarella

Makes 1 large ball

200g (1 cup) silken tofu

125g ( cup) soy yoghurt
100ml ( cup) soy milk
1 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1 tbsp arrowroot
tsp agar-agar powder
tsp salt



Whiz all the ingredients with an immersion blender until

Pour into a small saucepan and bring to the boil. Cook for
a few minutes to thicken, whisking constantly, until it is like
a thick bchamel.
Line a bowl with a large piece of cling film and pour in the
thick cream. Pull the remaining film up and tie to close.
Leave to cool and then freeze for 30 minutes. Store in the
fridge. Remove the cling film before serving. Use as you
would mozzarella, and it melts like the real thing.

Recipes and images from Vegan Bible by

Marie Laforet. Grub Street Publishing



Per 100g:













souper tasty
Fill up with this hearty soup

Split Pea Soup

Serves 4

Kcal 250.6 | Fat 3.9g | Carbohydrate 34.9g | Protein 8.1g | Fibre 9.5g
(per serving)

1 to 2 tbsp olive oil (*or saut in water)

160g (1 cup) minced onion
3 cloves garlic, minced
133g (1 cup) sweet potato chunks
89g (1 cup) chopped red cabbage
128g (1 cup) chopped carrots
156g (1 cup) potato chunks
1183ml (5 cups) water
296g (1 cups) split peas
2 vegetable bouillon cubes
2 bay leaves
2 tsp thyme
1 tsp marjoram
tsp rosemary
tsp liquid smoke
Salt and pepper, to taste

1. Stove-top method: Heat oil over medium

heat in a Dutch oven or soup pot and add the
onion once its hot. Saut until the onions
become translucent, about 5 minutes. Add
garlic, sweet potato, cabbage, carrots and
potato and saut for 3 to 5 minutes more.
2. Add the water, split peas, bouillon, bay
leaves, thyme, marjoram, rosemary and
liquid smoke. Bring to a boil, then simmer
for 30 to 45 minutes over medium-low
heat until the veggies are tender. Before
serving, add salt and pepper to taste.
3. Slow cooker method: Heat oil over
medium heat and add the onion once
its hot. Saut until the onions become
translucent, about 5 minutes. Add the
sauted onions and everything else
except for salt and pepper to your
4-quart (4-L) slow cooker and cook
on low for 7 to 10 hours. Before
serving, add salt and pepper to taste
and adjust seasonings as needed.


Not in the mood to saut onions

for the slow cooker? Use
teaspoon onion powder in its
place for a throw-and-go soup
in the morning!

Recipe from Easy Vegan Cookbook, by

Kathy Hester, photos by Ann Oliverio,
published by Page Street Publishing




Claire Hider talks to vegans on a mission to turn Scotland green

ine years from now, wed like 51 per cent of Scotlands

population to be vegan. If that sounds ambitious, you havent
met Liz Johnstone and John Rodger, founders of a new vegan
hub called the Tartan Carrot.
Think of Scotland and the word vegan might not be the first to spring
to mind. But Liz and John are on a mission, and they have a great base
on which to build. Scotlands capital city, Edinburgh, was voted the
UKs most vegan-friendly city by PETA last year. Meanwhile, Glasgow
boasts at least 20 vegan and vegetarian-friendly restaurants and other
However, its actually between Scotlands capital city and its largest
city that the Tartan Carrot has taken rootand is now starting to
flourish all over the country.
The group was set up last year in Scotlands central belt. Its aim is to
help bring education and awareness of the benefits of a plant-based
diet to everyone in the country. Further aims include providing support
to existing vegans and vegetarians and promoting and supporting
vegan-friendly businesses. The idea has grown into an organisation
that aims to be a home for all things vegan, from Gretna Green to John
So with plans to reach well beyond the central belt, Liz and John are
busy arranging events and visits over as much of Scotland as possible,
recently spending a weekend in Inverness (three hours drive north
of Edinburgh) to check out the vegan and veggie scene there. One
of their meet-up events was a visit to Highland Wholefoods Workers
Co-operative, run by 11 member-owners. The company supplies vegan
and vegetarian products across the highlands, islands and north east.
Pam Bochelwhos responsible for marketing at the co-operative
connected with the Tartan Carrot on social media and organised a
half-day tasting and sampling event. The connection has definitely
been mutually beneficial, she says. There was a lot of interest in
our products on the day. And I know that people travelled in from
fairly remote communities and left having made new friends and
There are of course lots of very active vegan groups in Scotland but
Liz and John think they might be the first to try and reach out to the
whole country both virtually andcrucially, they believein person.
Dumfries, Aberdeen and Dundee are next on their list of visits and they
are already planning a vegan Christmas fair in Stirling in December.
Feedback suggests that in some parts of Scotlandparticularly some
of the more rural communitiesits still very easy to be the only vegan
in the village. We hope the Tartan Carrot offers a bit of a lifeline to
vegansand vegetarianswho are feeling isolated, says John.
Facebook is a wonderful thing and we want our website to become a
credible and professional vegan resource, he continues. But theres
no substitute for getting out there and meeting people. And I think that
might be what makes us different.
Before an event or trip, Liz or John contact local businesses to see
what vegan options they offer. In exchange we blog about them and

tell our followers on social media, so that locals and visitors know
they are there, and what they can offer. As were getting more noticed,
partnering with us is becoming more of a draw for people. People are
contacting us to see how we can work together. And business people
understand that if they are offering attractive vegan options they
might increase their customer-base as well, so were very much about
educating and raising awareness, says John.
Weve been in touch with quite a few really up-market hotels who
have welcomed the chance to offer a fully vegan menu, specially for
us, explains Liz. If we blog about that, it can only be good for their
business in the future, and it hopefully gets them thinking.
One of the first businesses the Tartan Carrot connected with was Blitz
Juice Bar in Falkirk (Lizs home turf). Luda MacDonald and her husband
set the bar up last year after Luda discovered she was lactose and
gluten intolerant. I couldnt bear to think of life without cake, so I set
about making raw, dairy-free cakes and healthy juices, explains Luda.
She has since hosted several meet-ups for the Tartan Carrot and says
that as a direct result of meeting Liz she has now become fully vegan
herself. For me, going vegan was all about Lizs positive attitude.
the Tartan Carrot has been so helpful to me personally and to my
business. She even has a new cake in her range featuring a healthy
dose of vitamin B12.
All the travel and social media activity are quite an undertaking, given
that Liz and John both have full-time jobs. John is a software engineer
and Liz is a nurse. But they commit practically all their free time and
much of their own resources, to travelling the country.
We know our goal is ambitious but what were doing doesnt actually
feel like work. There is an appetite for change and positive thinking
here in Scotland and I think we can be part of that, says Liz.
It was that positivity that resonated with Aaron and Mitch Waldron, too.
The founders of Edinburgh-based Shire Snax say the Tartan Carrot
has been so supportive and helpful in helping to promote their range
of healthy vegan snacks. We only set up last year, and it has really
helped us reach out to vegan communities across Scotland, says
Aaron. John and Liz are down to earth, not at all intimidating and
make you feel that we can make change together. And they are just
great at helping make connections.
This is important for Liz and John. We want the Tartan Carrot to be
friendly, welcoming and inclusive, appealing to everyone. Ultimately
we want to show people how to live a happy, healthy vegan life in
Scotland, so were here for anyone who is interested in adopting a
plant-based lifestyle, whether for ethical, health or environmental
reasons. We respect the fact that everyone is on their own journey. We
dont judge, we just want to make that journey easier.
Wed love for anyoneindividuals and businesseswho has an interest
in promoting veganism in Scotland to get in touch with us. And, yes, we
are on a mission but we definitely want to make it as fun and positive
as possible.
Find out more at


clean living
Classic plates to help you live well

Recipes and images from

Eat Clean Live Well by Terry
Walters, published by Sterling
(19.99, available from


Collard Green Sukiyaki

with Buckwheat

Grilled Ramps and Spring

Vegetables over Lemon Parsley

Serves 4

Serves 4

Per Serving:

170g (1 cup) quinoa

380ml (1 cups) water
1 orange bell pepper
12 ramps (or 2 leeks)
1 bunch asparagus
2 tbsp extra virgin olive oil
Sea salt and freshly ground


Place quinoa in fine-mesh strainer and rinse well. Place in pot or rice cooker
with water. Bring to boil and simmer covered until water is absorbed (about 15
minutes). Remove from heat and set aside to cool slightly before fluffing.
Preheat grill to high.
Cut bell pepper lengthwise into thick strips and place on tray ready for grilling.
Peel and discard root ends from ramps and place on tray. (If using leeks,
trim and discard root end and dark green tops and cut leek lengthwise into
sections about the same width as asparagus.) Bend asparagus near bottom
of stalks to break off dried ends at natural breaking point and place stalks on
Drizzle 2 tablespoons olive oil over all vegetables. Sprinkle with sea salt and
plenty of pepper and place on grill. Sear each side of each vegetable 23
minutes or until just soft with dark grill lines (time will vary according to size of
vegetables). Remove from heat and set aside.
In small skillet over medium heat, dry-roast mustard seeds until lightly
browned and fragrant. Remove from heat and gently grind using mortar and
pestle. Transfer to small bowl and add lemon zest and juice, olive oil, parsley
and sea salt. Whisk to combine and season to taste with pepper.
Fluff quinoa and drizzle dressing over top. Fold to incorporate and transfer to
serving platter. Top with grilled vegetables and serve.


















642ml (2 cups) water

2 dried shiitake mushrooms, broken into pieces
2 strips kombu
64ml ( cup) tamari
64ml ( cup) mirin
1 tbsp maple syrup
220g (8oz) 100% buckwheat noodles (soba)
2 tbsp sesame seeds
tsp sea salt
8 whole collard leaves
1 tbsp extra virgin olive oil
75g ( cup) red onion wedges
25g ( cup) julienned carrot
75g ( cup) julienned daikon
125g ( lb) maitake mushrooms (or variety of
choice), broken up
64ml ( cup) water
In small pot, combine water, shiitake mushrooms
and kombu. Bring to boil and press down on
mushrooms and kombu so they stay submerged.
Reduce heat and simmer 20 minutes. Scoop out
and discard solids and stir in tamari, mirin and
maple syrup. Simmer 5 minutes longer, remove
from heat and set aside.
Cook noodles according to directions on
package. Drain and set aside. In small skillet,
toast sesame seeds until lightly browned and
fragrant. Remove from heat, transfer to mortar
and add sea salt. Grind with pestle until seeds
are half broken and mixture is well blended. Set
Cut stems out of collard greens and stack leaves
so theyre all facing the same direction. Roll
from one side to the other to form a log and cut
crosswise into -inch ribbons.
Heat large cast iron skillet over medium-high
heat and add olive oil. Visually divide skillet into
five pie slices and place one vegetable in each
areacollard greens, onion, carrot, daikon and
maitake mushrooms. Saut 2 minutes pushing
ingredients gently with a wooden spoon so that
they dont stick but stay roughly in their defined
area. Add water and simmer vegetables until
collards are wilted (about 1 minute longer). Push
ingredients closer to edge of pan and transfer
cooked noodles to centre of skillet. Reheat
shiitake-kombu stock and pour over noodles and
Sprinkle with sesame blend and serve.





Per Serving:













1 tsp mustard seeds
Zest of 1 lemon
2 tbsp lemon juice
64ml ( cup) extra virgin olive oil
15g ( cup) chopped fresh flatleaf parsley
tsp sea salt
Freshly ground pepper


Grilled Sweet Corn with Spicy Rub


6 ears of corn


Juice of 1 lime
1 tsp chile paste
tsp ground coriander
tsp ground cumin
tsp paprika
tsp mustard powder
tsp sea salt

Per Serving:














Serves 6

Preheat grill to medium-high.

Husk corn and place on tray. In small
bowl, whisk together all rub ingredients.
Brush ears of corn evenly with rub and
place side-by-side on grates of grill.
Cook 2 minutes per side or until lightly
charred all around. Remove corn from
grill and serve.

Recipes and images from

Eat Clean Live Well by Terry
Walters, published by Sterling
(19.99, available from

Jacqueline Meldrum inspires you to make the
most of your weekly veg box

he daffodils are bobbing their colourful heads in my garden

while my dogs chase a ball, tumbling over each other in their joy
to be outside on a bright sunny day.

I love this time of year, even on rainy days. Everything seems so fresh
and hopeful including this months new ingredients. It really is time to
embrace fresher recipes as we leave winter behind and all those heavy
This month asparagus appears for its short, but wonderful season,
as well as Jersey Royal new potatoes, rhubarb, rocket, spinach and

The best way to serve new season asparagus
is naked. Saut it in a little olive oil or rapeseed
oil until tender, finish with a squeeze of lemon
and a grinding of black pepper. If you want to do
something a bit fancier, why not make baked asparagus fries? Coat
asparagus in flax egg (1 tbsp ground flax seeds and 3 tbsp water,
mixed and left in the fridge for half an hour), then roll in panko
breadcrumbs seasoned with nutritional yeast, spices and black pepper
and bake for 10 12 minutes. Serve with vegan mayonnaise.

Jersey Royal New Potatoes

I love potatoes and Jersey Royals are rather
fabulous. I like to serve them lightly cooked,
halved and tossed through pasta with homemade
pesto and green beans. Mind you I always keep jars of Sacla or Mr
Organic vegan pesto in my store cupboard for quick meals. You could
also try my Creamy Pesto Potato Salad with Baby Corn.


Another of my favourite things
at this time of year is rhubarb. Luckily I
have a free supply from my parents neighbour
Bert, who has a large patch at the bottom of his
garden. He doesnt like it himself, so Im always happy
to take some off his hands. You may not have a free
supply, but it should be appearing in your veg box.
Make a crumble with it. Cut it into chunks and lightly
boil for a few minutes. Pop in a casserole dish and top with a
crumble mixture (200g plain flour, 100g caster sugar, 100g demerara
sugar and 200g dairy free spread. Rub together lightly with your
fingertips until you have a crumble like texture) and bake until golden
and bubbling. Serve with Alpro single cream or dairy free ice cream.

Rocket is robust and peppery. My advice is to
serve it fresh. Pile it high on pizza thats hot out
of the oven, mix it through bulgur wheat with
fresh herbs and lemon juice, or add to salads,
sandwiches and wraps to enjoy its peppery kick.

It really is time to embrace fresher

recipes as we leave winter behind and
all those heavy meals.
I like to blend spinach with apples, mint,
banana, some water and ice for a healthy
start to the day, but its really good cooked
in a dhal with coconut milk and spices or
whizzed up into a burger with kidney beans,
puy lentils, porridge oats and spices.

Serve freshly cooked peas with watercress, mint
and a drizzle of olive oil or whizz up the same
ingredients with hot vegetable stock for a fresh and
delicious soup. You can also mash dairy-free spread
with finely chopped watercress and crushed garlic.
Roll it into a sausage shape, then slice and freeze
on a tray. Once frozen move to a freezer bag. Take some out when
you want to make homemade garlic bread or to serve over steamed
You can find more of Jacquelines ideas and recipes at

Creamy Pesto Potato Salad with Baby Corn

Serves 4 6
Per serving:












500g (17oz) Jersey Royal new potatoes

190g (6oz) baby corn
4 tbsp soy yoghurt (unsweetened)
3-4 tbsp dairy free pesto
1 handful of fresh basil
A good grinding of salt and black pepper


Boil or steam the potatoes until tender. Pop in the baby corn a few minutes before the end
of cooking time.
Mix together the yoghurt, pesto, and seasoning.
Drain the potatoes and corn and rinse under cold water until cool, then slice the potatoes in
half or quarters.
Toss the potatoes, corn and basil in the dressing.
Serve as a side dish or part of a buffet.


Recipe and image from Jacqueline Meldrum

on the cover
Elegant bites for a special occasion

Raspberry and
Rose Tartlets
with Pistachio
Makes 12

70g (2 oz) pistachio nuts, preferably

activated dried (see Top Tip)
1 tbsp milled flax seeds
3 tbsp filtered water
3 tbsp ground almonds (almond meal)
30g (1oz) coconut sugar
tsp Himalayan pink salt
Finely grated zest of lemon
3 tbsp coconut oil, plus extra for
tbsp raw pistachio paste, optional
200g (7oz) basic pastry (see recipe),
rolled out to about 3 mm thick
6 tsp quick-cook raspberry jam (jelly)
(see recipe), or no added sugar high
fruit content raspberry jam (jelly)
150200g (57oz) fresh or frozen
1 tbsp rosewater for brushing, plus
1 tsp for glazing
3 tsp no added sugar high fruit
content apricot jam (jelly)
Basic pastry (makes 550g/1lb3oz)
150g (5oz) buckwheat flour
150g (5oz) ground almonds (almond
60g (2oz) coconut sugar
2 tbsp arrowroot
tsp Himalayan pink salt
Finely grated zest of 1 lemon
100g (3oz) coconut oil, plus extra
for greasing
70ml (2 fl oz) cool water
Quick cook raspberry jam (makes



200g (7oz) raspberries, fresh or

100g (3oz) no-added-sugar grape
2 tbsp date syrup
Fresh rose petals
Chopped pistachio nuts

Recipe and images from Clean

Cakes: Delicious ptisserie made
with whole, natural and nourishing
ingredients and free from gluten,
dairy and refined sugar by
Henrietta Inman, photography by
Lisa Linder (Jacqui Small, 20)


To make the pastry: Combine all the dry ingredients, including

the lemon zest. A whisk is good for this as it gets rid of any lumps.
Melt the coconut oil and gradually pour it into the dry ingredients,
followed by the water, mixing until everything is well combined.
At this point the dough can be wrapped in baking parchment and
then cling film and frozen for up to one month or kept in the fridge
for about five days.


To prepare the jam: Warm a smallmedium sterilized jam (jelly)

jar (holding 200ml/7fl oz) in an oven no hotter than 100C/210F.
Put a saucer or small plate in the fridge. Place all the ingredients
in a smallmedium saucepan and bring to the boil. Boil for about 3
minutes, then turn down to a low simmer for a further 5 minutes,
stirring occasionally. By this point, a lot of the liquid will have
evaporated. Stir continuously for about 5 more minutes, being
careful not to let it catch on the pan. By now you should have a
perfectly thick and sticky jam (jelly), but still slightly runny. If it is
overcooked, it will set too hard.


To check it is ready, place a teaspoon of the jam (jelly) on the

chilled saucer and return to the fridge for a few minutes. It is ready
when the cooled tester has formed a slight skin, which will wrinkle
when pushed. If the jam (jelly) isnt ready, cook for a few more
minutes and test again. Pour into the warmed sterilized jar, cover
with a circle of wax paper (or baking parchment), and seal with a
lid. Lasts up to three months in the fridge.


To prepare your tartlets: Preheat the oven to 170C/325F/Gas

Mark 3. Grease a 12-hole tartlet tin with a little coconut oil. On a
baking tray lined with baking parchment, toast the pistachio nuts
for 57 minutes until just beginning to colour. Set aside to cool.


Mix the milled flax seeds with the measured water and leave for
about 15 minutes to form a thick gel. Blitz the cooled pistachio
nuts in a food processor fitted with a blade. Do not grind them
down completely; some should be finely ground while the rest are
in slightly larger pieces for texture.


To make the frangipane, combine the semi-ground pistachio nuts

with the ground almonds (almond meal), coconut sugar, salt and
lemon zest. Melt the coconut oil and add it to the dry ingredients
along with the raw pistachio paste,if using. Finally fold in the flax
seed gel. Set the mix aside.




Using a 6 cm (2 inch) fluted cookie cutter, cut out 12 pastry

rounds and place them in the moulds, making sure there are no
air gaps. Cover the bottom of each pastry case with about
tsp of raspberry jam. Divide the frangipane between the 12 tartlets,
covering the layer of jam. You will get about 1 tbsp of frangipane
per tartlet. Top each tartlet with 23 raspberries, depending on
their size. Some autumn raspberries are huge! Slightly push them
into the frangipane.
Bake for 10 minutes, turn and bake for another 24 minutes. They
are ready when the frangipane is slightly bubbling and the edges
of the pastry shells are golden brown, as is the outside of the
frangipane. Leave to cool for 10 minutes, then, while the tartlets
are still warm, brush with rosewater. I recommend using -1tbsp in
total for all 12, brushed on with a pastry brush and left to sink in.
For each tartlet, immerse the pastry brush in the rosewater and
brush generously over.
To make the glaze, mix the apricot jam (jelly) with 1 tsp of
rosewater. When the tartlets are completely cool, glaze them
using a pastry brush. Using a small palette knife or kitchen knife,
remove each tartlet from the mould and serve, finishing off with
chopped pistachio nuts and fresh rose petals. Serve for afternoon
tea, or for pudding. These will last well in a sealed container for at
least three days.

Basic pastry

Raspberry Jam


Tartlet tins vary in size so you may need to use a different

sized cutter for the pastry, depending on the size of your
tin. Leftover pastry can be baked off as cookies or frozen.
Rosewaters greatly vary in strength and flavour so try to
seek out a more delicate one. I love Steenbergs organic
Activated dried nuts, seeds and groats:
Some recipes call for activated dried nuts, seeds or
buckwheat groats. This is for a crunchy texture and for
shelf life. They will taste less bitter and be easier to digest,
To dehydrate activated nuts, seeds and buckwheat groats,
use a dehydrator set at 45C/113F and dry for 1248 hours,
depending on their size and the quantity. If you do not
have a dehydrator, set your oven to the lowest temperature
and check the nuts or seeds every few hours.
I dry harder and larger nuts like almonds and walnuts for
up to 48 hours and smaller seeds and buckwheat groats for
about 24 hours. I recommend tasting them to test if they
are ready. If they are crunchy and dry, they are ready to
be stored in the fridge in sealed glass jars. Activated dried
buckwheat groats can be stored in a sealed jar in a larder or


Earlier this year the #GourmetMurderKitchen campaign went global.
Robbie Lockie explains how he galvanised a whole community

hey say all publicity is good publicity-but is this always the case?
Activist Robbie Lockie doesnt necessarily think so. While his
name might not be instantly recognisable, if you saw any of the
controversy around restaurant chain Gourmet Burger Kitchens (GBK)
recent advertising campaign, you will be familiar with his work.
The burger chain hit the pages of broadsheets and tabloids alike, when
angry vegetarians and vegans took to the internet in their droves to
condemn the eateries anti-veggie posters. The posters adorned with
slogans like: They eat grass so you dont have to, next to an image
of a cow, were the subject of much ire from meat-free consumers who
felt their custom was being belittled. Social media posts all featured
the same hashtag: #GourmetMurderKitchen. What made the targeting
of veggies and vegans all the more surprising was the brand caters
generously to the meat-free crowd, with a number of plant-based meal
options and a range of vegan alcoholic drinks on offer.
I saw the advertising and I couldnt understand why there wasnt
more outrage about it, Robbie tells Vegan Life. I thought either they


were planning on being so cheeky to provoke a reaction or it was just

a misguided attempt at humour. Gourmet Burger Kitchen was quite
easily changed to Gourmet Murder Kitchen, I thought it sounded
really catchy, and when you saw it on a poster you didnt necessarily
connect straight away until you realised the word was murder and not
burger, they are quite similar.
After numerous articles in the press, many complaints to the
Advertising Standards Agency and social media users threatening to
boycott the chain, GBK pulled the most offensive ads.
An introduction to activism
Robbie did a year-long course in campaigning with Campaign
Bootcamp. He says: It was an intense course that teaches you how
to gather a mass movement to change something. It taught me how
to approach a goal. The first thing is to set your aim: I decided the
aim was to have the offensive posters removed and for the company
to apologise, I think it was vital that we took a stand and generated a
buzz about it.

The next step is to find allies, these are people or organisations who
will talk about, tweet or write articles about it. So I wrote an article for of which I am a member. I then contacted the Metro
Online, as it has a big following.

I think it worked really well to galvanise

so many people in to some form of
activism, no matter how small.
The campaign hashtag was a good catalyst to galvanise people in to
taking action. Robbie wrote a collection of sample tweets that people
could use and adapt for twitter. We then madly started tweeting
all the vegan celebrities and prominent vegan personalities around
the world to generate some buzz, he says. The next day I couldnt
quite believe that it was mentioned in the Telegraph, the Metro, the
Independent and almost every single major paper bar the Guardian.
Many people felt we were giving GBK free publicity, but what they
forgot was that the coverage was also giving veganism and more
importantly Veganuary free publicity as it was mentioned in almost
every single article. I also went on to BBC Radio London and talked
about it, and hopefully thousands of people heard what I had to say.
I stuck to the facts, avoided getting emotional and focused on the
environmental impact of why we need to stop eating animal products.
Robbie describes the response as overwhelming. I had so many
people tell me how inspired they felt by how many people took to
the air waves to complain about GBK. I think it worked really well to
galvanise so many people in to some form of activism, no matter how
What most people dont realise is just how much power we have
as consumers, if you feel passionate about changing something in
society, nothing is impossible. All you need is courage, determination
and a lot of dedication. I really truly believe that we can reach a critical
mass with veganism, because all that we need to do is galvanise
people and we can change anything.
I want to launch a campaign-how should I do it?
According to Robbie:

Many campaigns start with investigating the problem and setting

goals. Education, such as hosting workshops, often comes next.
Early on, campaigns also engage in organization building, forming
alliances with new allies, establishing a group, and recruiting
members. Groups often negotiate with the target in the hope
of easily reaching an agreement. Campaigns then tend to start
using low-level confrontational tactics, such as speaking at
city meetings. High-level confrontational tactics and resource
intensive actions follow, such as rallies, lawsuits, and civil
Campaigns usually subside when a group negotiates a deal with
the target, although its common for groups to reapply pressure
to ensure the agreement is implemented.

The man behind #GourmetMurderKitchen

I was born in Zimbabwe, Africa in 1979. I spent most of my life
living on a farm around animals, and grew up with two very young
parents. I went to a school in the mountains in a place called
When I was 16 I moved to the capital of Zimbabwe, Harare, to
study but ended up getting a job in web design when I was just 18. I
trained in house at a technology company. After a couple of years
in the big city I decided it was time to leave Zimbabwe, things were
getting progressively worse, with fuel shortages, constant power
cuts, and police riots. It just no longer felt safe. My parents put
200 in my pocket and sent me on a plane to the UK.I landed
at Gatwick I then got a train to Reading, where I spent one year. I
soon outgrew Reading and headed to London, where I have been
since 1999.
In the last 17 years I have worked for a variety of companies both
large and small, I was Jamie Olivers web designer for a few years
and was the person that got him set-up on Twitter and Facebook.
I also worked for Getty Images as an art director.
After many years working in the corporate world, I decided
I wanted to setup an ethical advertising agency La Verita
Studios, where I worked with a variety of organisations, such as
Jamie Olivers Fifteen, LEON Restaurants, European Movement
International, European Youth Forum, Move your Money UK,
Bloomberg New Energy Finance, LOVE146 Charity, Bobbi Bear
South Africa, A Day without News, Getty Images, Little Angel
Theatre London.
I work with Action for Happiness where I helped produce a crowdfunder video ( helped
them with the campaign. I am also a part owner of
( a 25 year old newspaper, now a magazine.
And in my spare time I make films about amazing people and
organisations in London(


The bare necessities

Delicious recipes for health and wellbeing

Mushroom Calamari Per Serving:














Recipes and images from Naked Vegan by Maz Valcorza

(Murdoch Books, 14.99). Photography by Ben Dearnley.

Mushroom Calamari
with Tartare and Pickles
Serves 4
Mushroom calamari
10 king oyster mushrooms or oyster mushrooms
(or a mix of both)
2 tbsp cold-pressed extra virgin olive oil
tsp black salt
1 tsp dulse flakes
2 tbsp lemon juice
80g (2oz) golden linseed (flaxseed) meal
1 tsp garlic granules
1 tsp onion granules
2 tsp dried parsley flakes
2 tsp dried thyme
2 tsp chopped rosemary
tsp black salt
Pinch of chilli powder
3 tbsp sliced dill pickles to serve
Tartare Sauce (makes 250ml or 1 cup)
155g (5oz) activated cashew nuts, soaked in
filtered alkaline water for 1 hour, then drained
125ml (4 floz) filtered alkaline water
1 tbsp apple cider vinegar
2 tsp lemon juice
tsp garlic powder
tsp Himalayan pink salt or Celtic sea salt
90g (3oz) dill pickles, finely chopped, plus 1 tbsp
of the pickle brine
2 tbsp chopped dill




To make the sauce: Blend all the ingredients,

except the pickles, spring onion and dill, in a
high-speed blender until smooth. Pour into a clean
glass jar and stir in the remaining ingredients. Seal
the jar and store in the fridge. The sauce will keep
in the fridge for 5 days.
If using king oyster mushrooms, slice them into
circles 1 cm ( inch) thick. Use an apple corer
or small cookie cutter to cut out the hole in the
centre. If using oyster mushrooms, slice them into
Pop the mushrooms into a mixing bowl, along with
the olive oil, salt, dulse flakes and lemon juice. Mix
well, then leave to marinate for 20 minutes.
In a separate bowl, combine all the breading
ingredients. Coat the mushrooms with the
breading and place on a mesh dehydrator tray.
Dehydrate at 40C (150C) for 5 hours, or until the
outside is crispy. (If you dont have a dehydrator,
place the breaded mushrooms on a baking tray
and leave in the oven on its lowest setting, with
the door slightly ajar, for 30 minutes).
Serve with little bowls of the tartare sauce and
sliced pickles.
The mushroom calamari keeps in an airtight
container in the fridge for 3 days, but is best
served warm as it loses its crispiness in the fridge;
this can be remedied by popping it in the oven or
dehydrator for 15 minutes before serving.

Mexican Fiesta Salad

Per 100g













250ml (9floz) cold-pressed olive oil
2 tbsp lemon juice
2 tbsp lime juice
2 tbsp apple cider vinegar
4 garlic cloves, crushed
45g (1oz) finely chopped flat-leaf
(Italian) parsley
25g (1oz) finely chopped coriander
4 tbsp finely chopped chives
2 tsp lime zest
tsp chilli flakes
- 1 tsp Himalayan pink salt or
Celtic sea salt, to taste
Walnut taco mince
225g (8oz) sun-dried tomatoes,
soaked in filtered alkaline water for
1 hour, then drained
1 tbsp ground cumin
2 tsp ground coriander (cilantro)
1 tsp onion powder
1 tsp garlic powder




Serves 4

1 tomato, seeded
2 garlic cloves, peeled
2 tbsp cold-pressed extra virgin
olive oil
200g (7oz) activated walnuts
Sour cream
310g (11oz) activated cashew nuts
1 tsp probiotic powder
435ml (15floz) filtered alkaline water
Juice of 1 lemon
tsp Himalayan pink salt
1 tbsp apple cider vinegar
2 tbsp nutritional yeast
To assemble
1kg (2lb 4oz) diced fresh tomatoes
350g (12oz) diced cucumber
1 red capsicum (pepper), diced
1 small red onion, finely chopped
2 avocados, flesh cut into thin
Coriander (cilantro) sprigs, to

To make the sour cream, blend the cashews, probiotic powder and water in
a high-speed blender until smooth. Transfer to a glass jar, cover with muslin
(cheesecloth) and secure with a rubber band. Leave to ferment in a warm place
for 24 hours.
Once fermented, place back into the blender jug, along with the remaining
ingredients. Blend on high speed until well combined, adding small amounts of
extra water at a time if the mixture is too thick, until the desired consistency is
reached. Pour into a clean, airtight glass jar and seal the lid. The sour cream will
keep in the fridge for 7 days, and will continue to ferment slowly.
To make the chimichurri, pour the olive oil, lemon juice, lime juice and
vinegar into a high-speed blender. Add the garlic and blend on high speed
until combined. Pour into a large bowl and whisk in the remaining chimichurri
Mix all the walnut taco mince ingredients, except the walnuts, in a food
processor on high speed until well combined. Add the walnuts and process again
until you have a chunky, mince-like texture.
To assemble, arrange the tomato, cucumber, capsicum (pepper) and onion in
four bowls or around the platter. Add the avocado wedges and a dollop of sour
cream. Sprinkle with the walnut taco mince, drizzle with the chimichurri, garnish
with coriander sprigs and serve.


Banana Crepes with

Coconut Whipped Cream,
Chocolate Fudge Sauce
and Berries Serves 4
Banana crepes
4 bananas, peeled and chopped
220g (7oz) linseed (flaxseed) meal
2 tbsp coconut nectar
2 tsp ground cinnamon
125ml (4floz) filtered alkaline water
Coconut whipped cream
80g (2oz) chopped young coconut flesh
125ml (4floz) coconut water
1 tsp vanilla powder
Stevia, to taste (add very little at a time, as it is very
Chocolate fudge sauce
250ml (9floz) coconut nectar
4 tbsp raw cacao powder
1 tbsp carob powder
tsp vanilla powder
To assemble
1 banana, peeled and sliced
150g (5oz) sliced strawberries
125g (4oz) raspberries








To make the sauce, blend all ingredients in a highspeed blender until smooth. Store in a clean, airtight
glass jar or squeeze bottle for easy serving. Sauce will
keep in the fridge for 5 days.
To make the cream, blend all the ingredients in a highspeed blender until smooth. Transfer to a clean glass
jar. Seal and leave to set in the fridge for 1 hour before
serving. The cream will keep in the fridge for 3 days.
To make the crepes, place all the crepe ingredients,
except the water, in a high-speed blender, placing the
bananas in the bottom of the jug for easy blending.
Blend on high-speed until smooth, adding the water as
needed to reach a smooth consistency.
Spread the mixture on dehydrator trays lined with
non-stick sheets. Use a butter knife to score into
four equal squares. Dehydrate at 40C (105F) for 4
hours. Flip the crepes over and score the other side,
then dehydrate for another 2 hours, or until set but
still pliable. (If you dont have a dehydrator, place the
mixture on baking trays lined with non-stick sheets and
leave in the oven on its lowest setting, with the door
slightly ajar, for 1 hour. Flip and dehydrate for a further
30 minutes, or until set but still pliable.)
To serve, take four crepes and place 2 heaped
tablespoons of coconut whipped cream in the middle
of each, running diagonally from one corner to the
other. Pop some sliced banana on top, then fold the
corners over, to seal the crepes.
Top with another dollop of coconut whipped cream, the
berries and a drizzle of the chocolate fudge sauce.

Per Serving:












Recipes and images from Naked Vegan by Maz Valcorza

(Murdoch Books, 14.99). Photography by Ben Dearnley.

Bringing you more

Mango Float Cheezecake

Per 100g:













Walnut coconut base

80g (2oz) activated almonds
80g (2oz) activated cashew nuts
150g (5oz) activated walnuts
90g (3oz) finely desiccated coconut
360g (12oz) pitted medjool dates
4 tbsp coconut nectar
Creamy mango filling
620g (1lb 6oz) activated cashew nuts
90g (3oz) finely desiccated coconut
500ml (17floz) cold-pressed extra virgin coconut oil
185ml (6floz) coconut nectar
2 tsp vanilla powder
4 tbsp non-GM soy lecithin
4 mango cheeks, skins removed
750ml (26floz) filtered alkaline water
Pinch of Himalayan pink salt or Celtic sea salt
To serve
4 large mangoes, flesh cut into wedges
Edible flowers, to garnish (optional)

Recipes and images from Naked Vegan by Maz Valcorza

(Murdoch Books, 14.99). Photography by Ben Dearnley.


Makes 1 23cm (9 inch) round cake)







Process all the walnut coconut base ingredients in a food

processor until well combined. The mixture should bind itself
when pressed together between your fingers. Reserve about
1 cup of the mixture, then press the rest into a 23 cm (9 inch)
round spring-form cake tin.
Put all the filling ingredients in a blender jug, mixing them with a
spatula for easy blending. Blend on high speed until smooth, but
for no more than 20 seconds at a time, so you dont burn out
the motor.
Pour half the filling mixture over the base, then gently tap the
cake tin on a hard surface to get rid of bubbles. Sprinkle with
the reserve base mixture.
Set in the freezer for at least 2 hours.
Remove the cheezecake base from the freezer and pour the
remaining filling mixture over the top. Leave to set in the fridge
overnight, or in the freezer for at least 4 hours.
If serving from the freezer, use a hot knife to ease the
cheezecake out of the tin, then let the cake sit at room
temperature for 15 minutes before plating. Just before serving,
arrange the mango slices on top, and garnish with edible
flowers if desired.
Without the fresh mango topping and garnishes, the cake will
keep in an airtight container in the fridge for 5 days, or can be
frozen for several months.



Will this immersive experience stop people eating meat?

hey almost look like toys: the stunned pigs, their bodies roughly
piled in stacks before they are chained up by one leg and their
throats sliced. I look up and see the cold impassive faces of the
slaughterhouse workers. I look down and see the endless streams of
blood coating the killing-room floor. In front of me one of the chained
pigs falls onto the floor, convulsing in pain as blood continues to gush
out of his wounds.
Its impossible to look away-the horrors of the abattoir surround
me 360 degrees, in stark, brutal, detail. Everything is dirty, devoid
of humanity. These images tell the stories of lives without any joy,
happiness, or compassion. I am watching this footage as part of a new
initiative by Animal Equality and its power is staggering.
Harnessing the most current virtual reality technology, you are taken
on a seven-minute journey through a pigs life, from birth, through
miserable conditions on a filthy pig farm, to a terrifying and violent
death in an abattoir, watching the film through a virtual reality headset.
The footage you watch is real: all filmed in real locations around the
world-including the UK. The film is narrated by actor Peter Egan (who
is interviewed in this issue). Its important to note that nothing you
see in this footage breaks any laws, says Animal Equality director Toni
We think the public have a right to know how animals are treated
before they reach their plates, says Toni. And to know about how
the industry deliberately hides the gore inside factory farms and
slaughterhouses, denying consumers the right to make an informed
choice about their food. So about 18 months ago when one of our
founders realised virtual reality was going to become something thats
accessible to the general public and affordable to take out onto the
street, he realised this was an opportunity we just couldnt miss. The
first time most people try virtual reality had to be animals locked inside
factories and animals being killed inside slaughterhouses, because
that image will then stay with them for the rest of their lives.
Animal Equality started filming inside farms and slaughterhouses.We
put the camera on a monopod which had small feet on the bottom-but
even the small feet had to be airbrushed out. In one part of the film,
the camera was suspended above a pen of pigs. Pigs, as we all know,
are incredibly intelligent-they like exploring things and finding out what
they are. If you put a camera on a monopod in a pigpen, its not going
to last very long. Suspending it took a lot of work, because even the
slightest breeze makes you feel dizzy while youre watching it through
a headset.
We had permission to film in the slaughterhouses, we told them
we were making this documentary. In one part of the film, you see
one of the workers smiling and waving at us as she washes down pig
carcasses. They were fully aware they were being filmed. So all the
practices you see, the organisations were happy to be shown. All these
practises are legal in the countries we were filming in. These are not
bad apples, this is the routine way animals are treated on factory
farms around the world. The amount of meat we consume means
theres no other way of treating animals other than like machines. The
one thing we dont do in the UK is put pregnant sows into sow stalls.
On the continent they are put into these gestation crates when they
are impregnated and stay there for the four weeks of their pregnancy.
In the UK thats illegal.

It was a conscious decision to show pigs in the film. According to Toni,

broiler chickens have the worst lives, and are killed in the greatest
numbers. If consumers stopped eating chicken, you would save more
lives. But she says: The story of pigs is very compelling: they are highly
intelligent, and people know that now. They are highly exploratory
animals. When you see wild pigs they are very active animals, running
around all the time. Yet farmed pigs spend their time trapped inside
a concrete bay, with sows inside stalls so small they cant even turn
around. They are deprived of all their natural behaviour, and I dont
think people know that. Around 95 per cent of pork in the UK comes
from pigs who have spent their entire lives in concrete pens, seeing no
sunlight whatsoever.
Toni believes people often think these things dont happen in Britain, it
is all foreigners doing these horrible things to animals, so it was really
important to get footage from the UK. I challenge anyone to point
out the highest welfare standards in the world in this video, Toni says.
Because the footage from the UK looks just as bad as all the other
Toni also believes its very important to make people realise how
much meat thats eaten in the UK is reared abroad: around 60 per
cent of the pork meat sold and consumed in Britain is imported
from European countries. This means everything that takes place in
this video is completely relevant to the UK. All these countries are
governed by the same slaughter laws, so the way they are slaughtering
these pigs in Spain is the same way pigs are slaughtered in the UK.
The footage is really hard to watch, says Toni. But I do encourage
you to watch it to the end. Most people who put it on and say they
wont be able to last til the end get so involved with these animals
they do. I cry every time I watch it, and I think thats the normal human
reaction to watching an animal suffer in this way. I have personally
filmed inside many pig farms, and I still find this hard to watch because
its filmed very much from the pigs eye-level and there are times, for
example, in the sows stall where you see the bars at eye-level, so you
get a much more claustrophobic feeling, you get that sense of how a
pig whos locked inside a cage for five weeks feels.
The important thing now is getting the footage out to people who
may not be interested in watching it. How does the organisation plan
to do this? Toni says: Its fascinating seeing the spectacle of people
with goggles on. People want to know whats going on. Very soon
well be starting on university campuses with the goggles and I think
people who would normally run a mile if you ask them to watch factory
farming footage are going to be queuing up to try this out because
its new gadgets and new technology. You cant help but wonder what
the people wearing the headsets are looking at. In the summer we will
head out to the high streets. We will also be available to bring this into
businesses and places of work. I see this project as very, very exciting:
with animals being mistreated for food, you hold the power. What
happens to them is horrendous from birth to death, but simply by
boycotting these products you can make a difference.
You can download the footage and watch it on your computer but
if you watch it through the headset you have the totally immersive
experience-you are in the slaughterhouse.
To find out more visit the Animal Equality website


Five Dream Eco Homes From

Around the World
Architect and designer Morwenna Calow looks at some unique buildings


ince venturing into the plant-based world three years ago I have
enjoyed the journey immensely. I am still enjoying it. What I didnt
expect is how far this philosophy would penetrate my world. I
work in architecture and design-not something that instantly shouts
veganism. But how do we define veganism?
My personal interpretation is one of compassion and an eagerness to
change the world to one we believe to be better and kinder. This finds
relevance in how we take our tea to how we build.
Our homes are responsible for a large amount of greenhouse gases,
toxic excess and energy wastage. According to the UK Green Building
Council approximately half of the UKs emission of carbon dioxide
from fossil fuels are consumed in the construction and operation of
Furthermore the UK is facing an increased housing shortage. One
million new homes are supposed to be built before the end of the
current Parliament according to housing minister Brandon Lewis.
Thats a lot of energy. The good news is considered and ecoorientated architecture no longer lives on the fringes of the building
industry. It has flourished into a lucrative and rewarding business,
rapidly moving into the mainstream conscious.
What I am keen to showcase here is a small slice of green architecture
that transcends, breaks boundaries and inspires us all to strive
towards a greener, kinder and more beautiful future on a human scale.
Estate in Extremadura, Cceres, Spain - baton Architects

The architects were approached to convert an old stable into a family

home, however the stable was in such terrible condition the decision
was made to start from scratch, resulting in a breath-taking piece of
architecture in the hills of rural Spain.

Estate in Extremadura, Cceres, Spain - baton Architects

Architecture project and building by BATON (
Interior Design Project by BATON and BATAVIA (
Photographer: BATON & BelnImaz

Photographer: BATON & BelnImaz

Located far from any grid this home is completely self-sufficient. Solar
panels and water turbines within local streams provide electricity all
year round. Large timber shutters that cover the windows act as a
second skin, retaining most the diurnal heat gathered to keep the
house warm at night. Thanks to the streams on site the water supply is
constant with the pool acting as an irrigation tank and visual feature. >


Serie 1, Antony, France DjuricTardio

Image: Clment GUILLAUME Photographe
Image: Clment GUILLAUME Photographe

Serie 1, Antony, France DjuricTardio (above)

Situated within the dense Parisian suburban fabric of Antony, Serie 1
is an investigation into reinventing the architectural language found
within the compactly populated outskirts of our cities, whilst both
addressing our environmental impact of building and living quality.


The key material used is structural laminated timber sourced from

sustainably managed Finnish cooperatives of small private forest
owners. The entire construction is pre-fabricated in the workshop and
once on site takes only two weeks to assemble. Using wood gives a
big advantage of highly efficient insulation and completely eliminating
cold bridges. The glazing on the south-facing faade of the house
is deliberately oversized, seizing the sun in winter, with the pitched
pergola structure allowing shade in the summer. The pergola being
a main visual feature, mimicking the urban rhythm, whilst creating an
open platform that can be used as a terrace garden space, intimate
and sunny, instead of a more common enclosed attic space. With its
own rainwater collection system you could do nothing but start your
own little Eden on the roof.
The Straw Bale House, Dornbirn, Austria Georg Bechter
There were two objectives in mind when starting out on the design
for this formidable home in Austria: it needed to be eco-friendly and
affordable. Architect Georg Bechter came up with idea of using straw
bales as the core building material, working both as highly efficient
insulation and the load-bearing structure. Straw is an extremely
sustainable and fast growing resource, gaining additional green
credentials for not needing to be treated chemically. Piled up straw
bales are finished with clay internally and lime plaster externally,
making the entire construction of the house compostable. The roof

Japanese House, Edinburgh, Scotland - Konishi Gaffney

Image: Alan Craigie

is a timber straw-insulated structure shaped perfectly to harness

the power of the sun when needed yet shading the space during the
hottest months of the year.
Within the 1.2-metre thick outer walls you will find an open plan space
holding four timber cubes with room-high sliding elements, thus
allowing the rooms to be completely adaptable to individual needs. As
an extra bonus straw structures allow unique little nooks and niches to
be carved out within the walls. Definitely ticking a childhood dream box
of mine.
The Vegan House, Ho Chi Minh City, Vietnam - Block
The concept of this house is one of sharing, travelling and cooking.
Originally an old terrace next to an apartment from 1965 this building
is now a striking example of socially and environmental conscious
architecture on a budget.
Over years the owner collected old and unwanted pieces of
architecture and building materials before venturing into the project of
the vegan house. These carefully gathered items are the main building
material of this space: especially the old windows play a distinct role
in the creation of the colourful faade. A mesmerizing combination
of the original and the new, the raw concrete floor and the bamboo
wattle against the recycled furniture, create a unique and inviting

space. Reduce, re-use and recycle in a beautiful architectural nutshell.

Whether perched atop grass-covered slopes lost in the wilderness or
clustered wall to wall with our suburban neighbours, there is always
space to make a difference.

The design favours humble eco-strategies

such as passive solar techniques.
Japanese House, Edinburgh, Scotland - Konishi Gaffney (above)
Nestled in a back lane of Edinburghs seaside suburb Portobello, lies
a self-built house by the architecture duo Makiko Konishi and Kieran
Gaffney. Simple crisp lines and an unwavering devotion to materiality,
this home speaks of harmony and simplicity. The design favours
humble eco-strategies such as passive solar techniques, which the
architects have skilfully combined with local, recycled and recyclable
materials. Using the sun, insulation and a clever layout this house
requires no heating during spring, summer and autumn. During the
winter months under floor heating and a wood-burning stove keep
the space heated. A remarkable blend of Japan and Scotland coming
together with a rich haptic canopy of charred timber and polished


ciao chow
Italians do it better

Spinach Gnocchi
with Basil Pesto
Serves 5
Spinach gnocchi
2kg (4lb 6oz) potatoes, peeled and
300g (10oz) English spinach, chopped
1 tsp salt
260g (9oz) buckwheat flour
Basil leaves to serve
Basil pesto
100g (3oz) basil
Almond oil
Olive oil
2 garlic cloves
Zest of 1 lemon
40g (1oz) pine nuts
2 tbsp cashews
40g (1oz) almonds







To make the gnocchi, start by steaming

the potatoes until soft, around 15
Transfer them to a bowl with the spinach
and mash until smooth. Add the salt and
flour and, using your hands, gently work
the mixture to make a dough.
Sprinkle a work surface with flour and
roll the dough into 2.5 1 cm (1
in) cylinders and chop into 2.5 cm (1 in)
pieces. Gently flatten the top of each
gnocchi with a fork and set aside to dry
for about 20 minutes.
For the pesto, combine all the ingredients
in a food processor or blender and blitz
until smooth but still chunky (or to your
desired pesto consistency).
To cook the gnocchi, place them in
boiling hot water and when they rise to
the top, remove them.
Toss the gnocchi in the pesto and serve
with micro basil leaves on top.

Per Serving:














Recipes from Kenko Kitchen by Kate Bradley (Hardie

Grant, 20.00) Photography: Elisa Watson.

Courgette and Mint Bruschetta

Serves 1 2

1 courgette (zucchini)
2 tbsp chopped fresh mint
tsp salt

/8 tsp freshly ground black pepper
tsp kelp
Zest of 1 lemon
Juice of lemon
3 tsp olive oil
2 slices good-quality gluten-free baguette or ciabatta
1 garlic clove, cut in half
2 tbsp Cashew goats cheese (see recipe)
Cashew Goats Cheese
310g (11oz) raw cashews, soaked in water overnight,
1 tsp salt
2 tbsp coconut oil
60ml ( cup) water
Juice of 1 lemon
1 tsp savoury yeast flakes


Per Serving:

Goats Cheese per 100g:




To prepare the goats cheese, place all the ingredients in

a food processor or blender and blitz until the mixture is
Roll the cheese into a log shape or ball using a piece
of muslin (cheesecloth) or baking paper. Place in the
refrigerator for 23 hours to chill and set. This will keep in a
container in the refrigerator for 12 weeks and will keep in the
freezer for 1 month.
Start by peeling long ribbon pieces of the courgette. Place
the courgette pieces in a bowl and add the mint, salt, pepper,
kelp, lemon zest, lemon juice and 1 teaspoon of the olive oil.
Mix to combine then set aside.
Brush 1 teaspoon of olive oil on each slice of bread. Place
under a grill (broiler) until golden, turning half-way through.
Remove from the oven and rub the cut garlic clove on each
slice of toasted bread.
Spread each slice of bread with 1 tablespoon of the cashew
goats cheese and then top with the courgette salad. Serve
and enjoy!


























Roasted Vegetable Salad with Cashew Goats Cheese

Serves 4

cauliflower, cut into bite-sized pieces

large sweet potato, cut into bite-sized pieces
pumpkin (winter squash), cut into bite-sized pieces
2 tsp turmeric
2 tsp cumin seeds
1 tsp cinnamon
tsp cayenne pepper
Pinch of salt
Pinch of freshly ground black pepper
60ml ( cup) coconut oil, melted
2 fresh beetroots (beets), cut into bite-sized pieces
bunch kale
Olive oil to drizzle
30g (1oz) Cashew goats cheese (see previous page for
recipe), or any vegan cashew cheese, crumbled
60g (2oz) sprouts of your choice
30g (1oz) chopped walnuts







Per Serving:


Preheat the oven to 180C (350F).

Place the vegetables, except the beetroot and kale, in a
mixing bowl and coat with the spices, seasoning and coconut
oil and mix until everything is combined. Transfer the
vegetables to a baking tray, but dont clean the bowl yet.
Add the beetroot to the bowl and cover with all the remaining
spices and oil left in the bowl and then place on the tray with
the rest of the vegetables. (We do the beetroot separately as
otherwise all the vegetables end up purple!)
Bake the vegetables for 2030 minutes until soft inside but
crunchy on the outside. You may need to turn them half-way
While the vegetables are baking, chop the kale, place it in a
large bowl and drizzle with olive oil. Massage the leaves of the
kale until they are covered with the olive oil.
Once the vegetables are done place them in the bowl with
the kale and lightly toss, being careful not to mush up the
sweet potato and pumpkin.
Top the salad with the crumbled cashew goats cheese,
sprouts and chopped walnuts and youre ready to serve.

Goats Cheese per 100g:

























Coconut, Fig
and Pistachio
Cheesecake Serves 5
160g (5oz) macadamia nuts
75g (2oz) pistachio nuts
90g (3oz) pitted dates
1 tsp coconut oil
Pinch of salt
235g (8oz) raw cashews (soaked in
water overnight)
60ml ( cup) coconut oil
125ml ( cup) coconut cream
125g ( cup) coconut yoghurt
60ml ( cup) rice malt syrup
2 tbsp maple syrup
tsp vanilla powder
Couple of drops of liquid stevia
45 figs, chopped
1 tbsp crushed pistachio nuts
1 tbsp coconut flakes
1 tbsp coconut nectar







Per Serving:












Recipes from Kenko Kitchen by Kate Bradley (Hardie Grant, 20.00)

Photography: Elisa Watson.

First line the bottom of a 21.5 cm (8 in)

springform cake tin with baking paper.
Put all the ingredients for the base in a
food processor and process until you
have a breadcrumb-like mixture and it
begins sticking together.
Press the base mixture firmly into the
bottom of the prepared tin and place it in
the freezer.
While the base is hardening in the
freezer, place all the filling ingredients in
a food processor and blitz until creamy
and smooth.
Pour the filling on top of the base in the
tin and return the cake to the freezer for
23 hours.
Remove the now frozen cheesecake from
the freezer 20 minutes before you serve
it, so it softens slightly.
For the topping, arrange the figs on the
top of the cake along with the pistachio
nuts and coconut flakes. Drizzle with
coconut nectar and youre ready to


You can use any seasonal fruit to top

the cake. It works especially well with
cherries, plums, or berries.


Image: Maria Slough

Maria Slough interviews the Downton Abbey star with a paw print
on his soul and a bear claw in his heart


AFTA award-winning actor Peter Egan is one of the UKs most

revered performers after starring in classic series like Downton
Abbey (playing Shrimpie) and the iconic Ever Decreasing Circles.
Tall and handsome, with a face full of kindness and a voice like velvet,
we start the interview surrounded by his five rescue dogs. Pippa, a
Staffordshire bull terrier, sits across from us at the table while Meghan,
rescued from a puppy farm by charity All Dogs Matter, settles next to
me on the bench.
In January of this year Peter, 69, decided to go vegan. I was invited
by Kate Fowler [a vegan campaigner and lobbyist] to try Veganuary,
he says. I had given everything else up except chocolate and cheese.
Well I say given up but that sounds like I had been torturing myself
when in fact I have actually moved on to things that I like better. I dont
feel a sense of giving something up. I feel a great sense of discovery.
I find the vegan way of life quite wonderful and it suits me very much.
I became a vegetarian six years ago after watching the film Earthlings
which I found both staggering and upsetting. My one regret was that I
didnt do it all sooner. All of this is relatively new in my life and is very
much related to my deeper association with how animals are treated
on this planet.

To me it would be like seeing part of a

human being on a plate.
But the treatment of farmed animals is shrouded in mystery, with lack
of transparency from the meat and dairy industries. Peter has some
strong ideas about how this journey from farm to table should be
displayed to the consumer. In supermarkets there is very little relation
to the reality of how your food gets to your plate. I think there should
be CCTV in slaughterhouses but I also think there should be CCTV from
the slaughterhouse, shown in supermarkets behind the meat counters
or butchers rack. If they think it is fine to show the carcass then they
should show how it got there. I would go that far with it.
Awareness is everything. I, like the majority of the world, was taken in
by the fact that food arrives on our plate in a humane way. I spent the
greater part of my life not even associating meat with an animal. I used
to look at a plate of meat and think of it as a gourmet delight. That
is part of our problem. Food has become an entertainment. Now I am
the total reverse. I see an animal so I cannot dissociate a steak from
a magnificent cow, or a chicken leg from a beautiful chicken. I see a
piece of an animal on the plate. To me it would be like seeing part of a
human being on a plate.
Peter grew up in north London in an overcrowded house full of aunts,
uncles, cousins, grandparents and two dogs. As kids we had a
chocolate brown Labrador and a black and white collie called Bobby.
We were an all-Irish family with my mother being the only English
person in the household apart from us kids who were born in England
and therefore known as plastic paddies! The dogs must have been in
my life from when I was below the age of seven but they were just part
of the great melting pot that was our family. From when I was nine, up
until I was 40, animals were not specifically a part of my life.
Despite this, his journey to veganism started some 45 years ago when
Peter, who was in his mid-twenties, had his first vegetarian meal in
a restaurant in Hampstead. He liked it so much he returned weekly.
Then 20 years ago, his wife Myra and he started rescuing dogs, which

helped him develop a deeper understanding of animal sentience. So

why didnt he become vegan at this point?
I suffered from selective compassion, he explains. I wasnt
connecting the relationships I was forming with dogs with other
animals. I made a judgement that I was superior to animals and
had superior feeling to them. They have different abilities yes, but
they have the same heart and feelings that we have, just a different
language or way of expressing themselves. Without hesitation I believe
that any animal has as much right to its own life, as we as humans do
to ours. We all have one life and we must respect that.
Peter continues to work closely with dogs, and is chairman and trustee
of All Dogs Matter (ADM), a rescuing and rehoming charity. The group
has played a key role in Peters journey into the world of animal
activism, as the first charity he attached himself to 10 years ago. I met
them when they were just starting, in their first year. One of the things
that I am very proud of is that we all worked together to make the
construction of the team work so effectively to this day. I am hands on
but it is very well run by Ira Moss and her team.
That process introduced Peter to the cruelty in the dog world. I
figured if I was going to be a responsible trustee to a dog charity that
I needed to be hands on and research the responsibilities of local
councils and the ticking clock syndrome that exists in a dogs life when
it is abandoned. I went and held dogs in my arms when they were being
put to sleep and it totally destroyed me. It is part of the reason why I
am so devoted to Staffies as the amount that I held while they were
put to sleep was astounding and heart-breaking. They are the most
gentle of dogs.

If I was going to be a trustee to a dog

charity I needed to be hands on.
That started me being anti-BSL [breed-specific legislation] but also
onto raising awareness of the problem of breeding of animals in this
country and the rest of the world. Our animal welfare legislation in this
country is appalling. The people who give licenses to puppy farms are
also the people who give licenses to betting shops and public houses
so there is no real expertise or care involved. ADM has become so
much a part of my life it is like it has always been there.
He also has a place in his heart for bears, which he learnt more about
after being introduced to Animals Asia, an organisation working to end
the bear bile trade and other abusive animal practices.
I was totally gobsmacked, he says. Keeping bears in cages for nearly
30 years just to extract their bile? My jaw nearly fell off. In 2013 I went
to their sanctuary in Chengdu and I was completely overwhelmed. It
just hit my heart being amongst those broken bears all trying to heal.
It is life altering when you really get in contact with extreme controlled
cruelty, completely man driven. I do think that alongside the dog meat
trade, bile farming is the most disgusting plague on this planet. I have
a fascination and a love for the bears and a deep pain in my heart for
what they have been forced to endure. There is a claw in my heart and
it is a bear claw.
It is difficult to imagine a time when Peter wasnt standing up for the
rights of animals such is his devotion to them. Has there been one
animal who has left a paw print on his soul? His eyes fill with tears and >


Image: The Pawtraits Exhibition

his voice breaks as he starts to talk about DJ, the dog he calls the
gatekeeper who died last year (pictured above). I ask him if he wants
to take a break.
No its okay, he pauses. It is ridiculous that just the mention of his
name the rest of the sentence lingers in the air, unspoken.
Yes DJ was my gatekeeper from when I met him 16 years ago. We had
had animals in our lives for many years and I adored them all. Yet DJ
was the dog that I found under a bucket in a cattery and when I went
to investigate the moving bucket a black and white bundle came out
attached to my beard. I said to Myra, this dog has chosen me and I
think that maybe there was a residual link to Bobby. He was a black
collie cross spaniel with a white bib. That is why we named him DJ
[short for dinner jacket].
When I looked at him, without any effort on his part just by being
what he was, he made me see all animals. He was the first animal who
used to put his head to one side and look at me when I was talking to
him, and I thought, he is really listening to what I am saying. He was a
special dog with an extraordinary personality and a wonderful spirit
who could always tell how I was feeling. He was the first dog that would
come up to me and put his paw on me if I was feeling stressed or fed
up. He was just a magical boy. He was my gatekeeper.


As our chat draws to an end I ask Peter for his last thoughts on how we
tackle the issue of animal cruelty worldwide?
Our attitude is still set in the mid-Victorian period where people
accepted it was right to see an animal killed by various royal
establishments or take a beautiful animal and incarcerate it in a
zoo, all so the public can see it, he says. Now we are in an entirely
different world of hidden cameras with greater access to view animals
in the wild. All you will see in a zoo is a distressed animal displaying
fairly stereotypic behaviour. Everything about our relationship with
animals in the world is outdated. We have to do away with all zoos,
do away with the sense that we as humans have the right to possess
an animal and touch it and put it in a cage in our home because it
entertains us and makes us feel good. It doesnt make the animal feel
good. I am going to start giving some talks in schools about how I feel
about this. There will be a change and it will come from the children of
now. Education is key. None of the things that I am talking about are
going to be compacted in my lifetime but we all have to fundamentally
change our relationship with animals in order for there to be a peaceful
and productive planet to live on.

Peter Egan is Ambassador of CFAF, UK Ambassador of Animals Asia

and Patron of APGAW.

Savoury cakes
A perfect midweek supper

Recipe and image from Clean Cakes: Delicious ptisserie

made with whole, natural and nourishing ingredients and
free from gluten, dairy and refined sugar by Henrietta
Inman, photography by Lisa Linder (Jacqui Small, 20)


Cauliflower chickpea curry

cakes with lime and mint raita
Makes 18

Per 100g













Cauliflower chickpea cakes

1 small red chilli
8 spring onions (scallions)
2 large tomatoes
2 cloves garlic, roughly chopped
3 tbsp fresh turmeric, roughly chopped
3 tbsp fresh ginger, roughly chopped
large cauliflower, florets only
1 tbsp coconut oil or EVCP rapeseed oil
1 tsp ground turmeric
1 tsp yellow mustard seeds
1 tsp fenugreek seeds
300g (10oz) cooked chickpeas
150ml (5floz) coconut milk, plus more if necessary
Finely grated zest and juice of 1 lime
20g (oz) coriander (cilantro), roughly chopped
75g (2oz) gram flour
25g (oz) milled flax seeds
Salt and black pepper
Lime and mint raita
250g (8oz) natural coconut yogurt
200g (7oz) cucumber
Generous handful finely chopped mint
1 tsp ground cumin
4 tsp lime juice
Pinch cayenne pepper, optional
Himalayan pink salt or coarse sea salt
Black pepper

Preheat the oven to 200C/400F/Gas Mark 6 and line a large baking tray with baking parchment.


Finely chop the chilli and spring onions (scallions) and cube the tomatoes. Using a pestle and mortar, grind the garlic, turmeric and ginger
to form a rough paste. Pulse the cauliflower in a food processor until small pieces form resembling breadcrumbs. You need 350g (12oz) in


In a large heavy-bottomed saucepan, heat the oil then add the ground turmeric,mustard and fenugreek seeds. After a few minutes, add the
chopped chilli, onion and tomatoes and cook for about 5 minutes or until beginning to colour. Add the garlic paste and continue to cook.
When everything has softened and is coloured,add the cauliflower and chickpeas, stirring to coat. Add the coconut milk, lime zest and juice.
Heat until the coconut milk just begins to boil and then lower the heat and add the coriander (cilantro), gram flour, milled flax seeds and
seasoning. Stir everything to combine on a low heat for a further 5 minutes. If it looks a bit dry, add a little more coconut milk. Remove from
the heat, leave to cool slightly and check for seasoning.


To make the raita, put the yogurt into a medium-size bowl. Peel and grate the cucumber, you should get about 160g (5oz) grated weight,
and add to the yogurt. Add all the other ingredients, stir and season to taste, adding extra chopped mint and lime if you want.


Make the cauliflower chickpea mix into 18 small cakes in your hands. The mix will feel a little wet but thats normal. Put the cakes onto the
lined baking tray and bake for 10 minutes or until golden brown. Remove the tray from the oven,turn each cake over and bake for a further 10
minutes or until golden brown. The outer chickpeas become slightly crunchy while the inside stays perfectly soft. Serve warm with the raita.


The cakes and the raita will keep for five days in a sealed container in the fridge.


Serve them with a colourful salad made from red cabbage, radish, pomegranate seeds, coriander (cilantro), grated
carrot, coconut flakes, pumpkin and sesame seeds.
Leftovers can always be enjoyed for breakfast.



Kate Fowler looks at the systematic abuse of

female farm animals

ccording to Veganuary, most people who try veganism do so

out of concern for animals but later discover that it is better
for their health, the environment and feeding the worlds
hungry, too. This is exactly how it was for me. Animals first: everything
I learned later affirmed that I had made a great decision. After many
years, I thought I was well versed in all these arguments, and so when I
heard someone say they were vegan because they were a feminist, my
attention was hooked. This was something new to me.
Women the world over have long fought for the right to control their
own bodies and reproductive systems, and those rights, where they
exist, have been hard won. It wasnt until 1991, for example, that
rape within marriage was banned in this country, and for women
elsewherenot least in the midst of warsrape and forced pregnancy
remain a terrible norm. In the UK, there is no systematic abuse, no
normalisation of rape, and no theft of young. Unless you are a cow.
Most dairy cows are forcibly impregnated via artificial insemination.
This benign phrase disguises the invasiveness of the reality: one hand
is inserted into the cows rectum to manipulate her cervix into place
while the other introduces semen into her vagina. DIY courses offer
farmers the opportunity to learn to do this themselves.


On pig farms, the device used to hold pigs down while they are
inseminated is known by some as a rape rack.Semen is introduced via
a catheter, which if inserted at the wrong angle can enter the bladder.
The British Pig Association has a special offer for farmers breeding
pedigree pigs: You will receive three bottles of semen and three
disposable insemination catheters. The cost is 20 plus postage and
packing. It reassures those who may be worrying about causing harm
to the sows. What if I have never used AI before? The insemination
technique is not hard to learn and we have prepared a leaflet
explaining the procedures.
Similarly, sheep farmers cannot leave animals to breed naturally. If
they did, lambs would be born throughout spring, but farmers want
plump spring lamb already on the supermarket shelves by then, and
for their own convenience they want them all birthing at the same
time. And so sheep are fitted with hormone-rich vaginal sponges to
bring them into oestrous early and together. So what if forcing sheep
to give birth in the dead of winter means thousands of lambs perish in
the frozen conditions? The benefits outweigh the costs for the farmer,
although clearly not for the ewes or their young.
As for turkeys, they have been bred to have such huge breastsas
that is the preferred meat for many peoplethat they cannot mate

naturally, even if they wanted to. All turkeys are therefore forcibly
impregnated. And yes, it is someones job to milk male turkeys for use
in inseminating females. So much for meat being natural!

The production of meat, milk and

eggs is absolutely predicated on
the exploitation of female animals
reproductive systems.
Looking out of my window as I write, I can see a male pigeon strutting
and cooing, and trying to impress his lady friend. She, in turn,
couldnt appear less interested. In fact, Id go as far as to say she was
thoroughly bored by his presence and wouldnt choose him if he was
the last pigeon on earth. Animals, like people, prefer to choose their
own mate but no farmed animalwhether they breed naturally or are
forcibly impregnatedgets that choice.
But perhaps the greatest tragedy of allor should that be the greatest
outrage?is that mothers never get to know or keep their babies, and
they grieve their loss as any human mother would grieve. The phrase
mother hen describes someone who is fastidious over the care of
their young, as chickens notoriously are, but hens in commercial farms
never even get to hatch their own eggs.
Dairy cows may get to spend a few precious hours with their newly
born male calves before they are shot. Males, you see, are of no use
to the dairy industry. Female calves will in all likelihood end up in
the same pitiful cycle of insemination, birth and separation as their
mothers. And all because people want that essence of motherhood
breast milkto put in their tea.
Some years ago I moved to Somerset and found myself living next
door to a sheep farm. One morning, the bleating of the sheep was
deafening, and it continued all that day, and all the next. While walking
my dog, I bumped into the farmer who told me the reason. They
always do that when we take the lambs, she said. They were calling for
them, desperately hoping that the lambs would hear them and come
home. The sadness suddenly overwhelmed me.They must miss them
terribly, I said. She looked at me with amusement and simply replied,
how funny. But I dont think I can conceive of anything less funny than
mothers calling in vain for their stolen young.
The production of meat, milk and eggs is absolutely predicated on the
exploitation of female animals reproductive systems, and I can see
clear links with womens fight to be free of such degradation, control
and abuse. This feminist perspective is, perhaps, just an angle on the
wider animal rights argumentsthe males used for breeding or born
into the egg or dairy industries show that it is not just females who
suffer as a result of their reproductive capabilities or genderbut it has
certainly given me food for thought.
When human animals are systematically treated this way, it is a
war crime, the United Nations steps in, and the entire world rightly
condemns the abuse. When non-human animals endure such
treatmentand endure it repeatedly until their bodies collapsecan we
say it is a just, humane and natural way to feed ourselves? For me, a
vegan and a feminist, the answer is a categorical no.

Heidi Mary Porter puts herself in the line of fire to promote animal rights


will always stand up for what I believe in even if it means standing

alone. I dont mind being ridiculed or hated. I want to shock people
and I dont mind being the person whos called the crazy vegan.
There are so many abuses of animals going on that people dont know
about. I aim to highlight these through my work.
Many people with an interest in animal rights will have seen the
pictures of Heidi Mary Porter-evocative, striking and violent images
which put animal rights firmly on the agenda. She strips downs, and
takes the place of the animals, whether thats a fish being dragged out
of water or a goose being force-fed to produce foie gras.

One of the other kids mothers was

wearing a fur coat. At that moment, I
realised all I had done was moan about
the fur trade. That was on Wednesday.
That Saturday, I was naked outside
Harrods, protesting.
I know most people arent animal lovers, she says. So I thought if
they cant empathise with what the animal is going through, put a
human in that placemaybe they can empathise with another person.
Heidi wanted to stop eating meat at the age of 13 but after this was
forbidden by her parents, she had to wait until her 18th birthday. She
says: Growing up in the Devon countryside meat was served up at
every meal time. As a child I was repulsed by the taste and texture
of it and it would make me urge and retch. No one ever bothered to
tell me what it was I was eating and I was far too young to make the
connection that the animals my parents took me to view down on the
farm were the food that ended up roasted in our oven and served at
the dinner table for Sunday lunchtime.
After giving up eggs and dairy several years later, she felt enormous
health benefits. I laughed and smiled to myself when my meat and
two veg at every meal dad shook his head in disbelief at his daughters
latest antics that made him question how he had failed so badly as a
parent, she says.

Ive been sworn at, spat at, shouted at.

People have thrown things at me.
I wouldnt go back to eating meat if my life depended on it. Who
needs dead, decaying and rotting flesh passing through their stomach,
intestine and bowel on a daily basis? And after the recent horse meat
scandal can any of you be completely confident of what you are
buying and eating from your local supermarket?
Would you consider killing, roasting and eating your own treasured
family pet? If not, how is that any different to eating farm animals
who are bred into a life of misery, neglect, pain, abuse, violence and
ultimately death just so you can have burger and chips for tea? And

also, how many people go out every day to hunt and kill animals for
meat with their own bare hands?In the wild animals have the courage
and expertise to do just that (without the use of man-made weapons
and guns) in order to survive.
Despite abstaining from meat for a long time, Heidi was not proactive
in campaigninguntil a few years ago. I had one of those momentslike something out of a film-where everything just stops. I was taking
one of my children to school, and one of the other kids mothers, who I
was friends with, was wearing a fur coat. At that moment, I realised all I
had done was moan about the fur trade. That was on Wednesday. That
Saturday, I was naked outside Harrods, protesting.
The creative work Heidi does-photographically and through protest-is
very controversial, and as such, provokes a range of responses from
people. I get a really mixed bag, she says.
Most of the positive feedback is via Facebook, on the posts I make
there. I get the worst reactions when Im out protesting. Ive been sworn
at, spat at, shouted at. People have thrown things at me. But I will keep
doing the demos outside Harrods. I dont believe they will stop selling
fur until the law says they have to, but at least Im out there, doing

I was only in there for about 20

minutes, but when I got out I was
covered in bruises. You have animals
living their entire lives in these things
and it only took 20 minutes for me to
get bruised. It made me feel sick
And I do get to connect with people while Im doing it. I know some
people will think again about buying fur when they find out more about
it, and how the animals are skinned alive.
She demonstrates outside Harrods every weekend. It is actually
legal to be naked in public if youre protesting. The protest generally
starts at 10am, and depending on how the day goes we move around
Knightsbridge onto other shops that are also still selling real fur.
Anyone is welcome to join the protests either to get naked or hand
out leaflets and offer support.
Heidi maintains a good relationship with the police (we have a
mutual respect) though earlier in the year was cautioned. She says:
Apparently, handing out leaflets that contained the f-word is a
violation of Section 5 of the Public Order Act. But honestly Im so
proud I could burst. This caution is my badge of honour. It will always
be a constant reminder that my animal rights message is working its
controversial magic.
Seeing the protests, it is strange to find out that Heidi is actually
quite shy. I live in Wimbledon, Im a mother and a wife. I work as a
childminder (the family I work for is aware of my campaigning work).
I dont run around the local shopping centre naked or swearing, she
explains. >


But when Im protesting I strip off the labels of mother and wife and
become the activist. Its the same when Im doing the photos.

I feel doing the pictures gave me a

greater understanding of what the
animals go through.
Staging the pictures themselves, which she started doing in 2014, is a
time-consuming-and expensive-undertaking. Heidi says: I feel doing
the pictures gave me a greater understanding of what the animals go
through. But what I feel isnt real fear. Doing the naked pictures makes
you feel very vulnerable. But you know youre safe. In a few hours youll
be at home. Ill wash all the fake blood off me. But these animals dont
get to go home, and they want to be safe as well.
One that really upset me is the image with the cage. I was only in there
for about 20 minutes, but when I got out I was covered in bruises. You
have animals living their entire lives in these things and it only took 20
minutes for me to get bruised. It made me feel sick.
According to the activist, it is easy to come up with the concept for
the pictures, as there are so many issues to choose from. I order all
the props online. I met a great photographer when I first started, so
we work together. I often work with other people, but no-one else has
gone for full nudity yet. The biggest part is the make-up, because I
am covered in blood and special effects, I use a professional make-up
artist, and it takes a long time.


Heidi has plans to continue-and expand-her work in the future and

has been working on a series of books. She says: The first book is an
honest, warts and all educational account of the evil and horrific fur
Aimed at children, it tells the truth the next generation need to know.
There are 25,000 schools in this country and it is my next crazy plan to
donate a free copy to each and every school library. Eventually, there
will be 20 books in the series. The next books will feature foie gras, the
dairy trade and the meat industry.

I always aim for controversy, and thats

the thing that will make or break me.
I pay all the costs of making the photos and printing the books myself
with money I earn through my day job, she says. But at some point in
the future Id like to look at creating a registered charity. Would people
donate? I dont know. Maybe they would find me too provocative. But I
always aim for controversy, and thats the thing that will make or break

What Can I Eat To Beat Anxiety?

Nutritional therapist Rose Glover examines the link between food and stress

lammy hands, tummy trembles and restlessnessweve all

experienced those discombobulating feelings associated with
anxiety at some time in our lives. Ordinarily, when we feel on
edge, we may reach for the usual suspects: comfort foods such as
refined carbohydrates (pasta, pizza) and sugar-laden foods (hello,
chocoholics). These foods release the feel good molecule serotonin in
our bodies making us feel, lets face it, fabulous. However this feeling is
short-term, and is usually followed by blood sugar imbalances that in
turn can make us even more moody and anxiety-ridden.
The good news is that it is possible to eat yourself calm. If you suffer
from anxiety, eating plenty of the foods listed below could work
Eat your beans
Research suggests that a low dietary intake of zinc is associated with
anxiety and depression. In fact, the highest amount of zinc in the body
is found in the brain, and it turns out that this trace mineral plays a
crucial role in the way the brain and body respond to stress.
Plant sources of zinc include tofu, lentils, beans, sunflower seeds and
nuts such as almonds and walnuts. However, unfortunately these plant
foods also contain a naturally occurring compound called phytates,
which can actually reduce zinc absorption. Because of this, it has


been suggested that the zinc needs of vegetarians and vegans are
increased by 50 per cent (the standard RDA is 11mg daily for men, 8mg
daily for women). However protein increases zinc absorption, therefore
foods high in both protein and zinc, such as legumes and nuts, are
good choices for vegans.
Be gut friendly
Our gut is home to trillions of beneficial and not-so-beneficial bacteria,
which in an ideal world, all live together in a harmonious ecosystem.
However, this delicate balance can easily be disrupted by numerous
factors, such as high sugar foods, antibiotics or even a heavy night out
on the town.
In recent years, research has shown strong links between bacterial
imbalances in the gut and imbalances in brain chemistry, and in
particular mental disorders such as anxiety. So much so, that the
folk within neuroscientific research circles now refer to probiotics as
psychobiotics. These super friendly bacteria have other benefits for
your health too, they can help reduce bloating and other gut issues,
help boost immunity and they even help your body make B-vitamins
and digest your food, win-win!
Fermented vegetables such as sauerkraut, kimchi and sour pickles are
great sources of beneficial bacteria. However, be sure to always check

if the shop-bought sauerkraut has been pasteurized because this process will destroy probiotics
(and remember to consult your GP before consuming non-pasteurized food if you are pregnant).
Miso paste is also loaded with friendly bacteria to help balance your gut microbiome. The
fermentation of the brown rice and soya beans is what makes this condiment a source of
lactobacillus acidophilus. Miso it has a strong, salty flavour and lots of sodium, so a little will go
a long way. And remember to try to add miso paste at the end of cooking so as to avoid killing
off the good bacteria.
Load up on greens
Eat your greens our mums told us a trillion times, and with good reason. Swiss chard, kale
and spinach are loaded with magnesium, which is natures chill-pill mineral, helping to calm
the nervous system and regulate the stress response. Green veg are also a good source of
b-vitamins (except vitamin B12), which are also vital for the management of anxiety. Ensure you
are getting at least one portion of greens daily, you can add them to soups, smoothies, juices,
curries, pasta dishes or simply a good old fashioned side of steamed greens. Whole, unrefined
grains like oats, buckwheat, millet and quinoa also contain both magnesium and B vitamins
Magnesium is also absorbed through the skin, therefore a warm bath with a cup of Epsom
salts can be a wonderfully calming way to get boost your magnesium levels. If you are feeling
very stressed, you could also supplement with 300mg of magnesium citrate just before bed to
promote a restful night sleep and ease anxiety.
Dont be afraid of fat
Since the brain is incredibly sensitive to inflammation, it needs a constant supply of antiinflammatory omega 3 fats in order to protect it. These fats help facilitate neuron-to-neuron
communication and help to build healthy brain cell membranes, staving off anxiety. Numerous
studies show that plasma concentrations of this fatty acid are markedly lowerin vegetarians
and vegans, compared to meat-eaters. This may be due to the fact that the plant form of this
nutrient is poorly converted into the anti-inflammatory form that is found in oily fish.
To ensure you are getting enough omega 3 fats in your diet, eat plenty of ground chia seeds
and flaxseeds, seaweed, walnuts and pumpkin seeds daily. You may also want to consider a
vegan EPA/DHA supplement to boost your levels.
Get outside, sunshine
Ok, nottechnicallya food but the sun is by far the best source of Vitamin D, a deficiency of
which has been associated with both anxiety and depression.
According to the British Medical Journal, more than 50 per centof us have insufficient levels
ofVitaminD, as many of us have problems utilisingvitaminDfrom food sources. For this
reason, I recommend to most of my clients that they get a simple vitamin D blood test done by
their GP.
Plant food sources of this vital vitamin are limited, so getting out in the sunshine for 15 minutes
daily is important, which can prove difficult for those living in the northern hemisphere.
Fortunately however, we can store this vitamin in our bodies to get us through the dark winter
months, so make the most of those hot sunny days!
And lastly sip on Camomile Tea
If you have a jittery moment, then sipping on a cup of camomile tea may calm your nerves.
Thats because certain compounds in this tea (e.g. Matricaria recutita) actually bind to the same
brain receptors as anti-anxiety drugs such as valium.
The effects of drinking camomile can actually accumulate over several days after consumption,
so make this your brew of choice on a daily basis!
Rose is a nutritional therapist who specialises in vegan and vegetarian health. She is passionate
about showing people how to overcome their health concerns through specialized nutrition.
She believes that the right foods can make you feel and look great, all day every day! Visit her
website ( to enquire about nutritional consultations, or sign up to her
free newsletter.


VEGAN warriors
These remarkable athletes are purely plant-powered

inja Warrior is a television phenomenon: contestants from all

walks of life compete on one of the worlds toughest obstacle
courses in front of a live studio audience, pyrotechnic
displays and lots of cameras. Its a test of strength, agility, and mental
fortitude. Few excel: many fail.
Behind the scenes of any production there will be the lesser-spotted
but hugely important team members working to put the show together.
On Ninja Warrior, a number of athletes work to test the courses before
they are used for the programme, among them are vegans Lily Hunt, a
PhD student and firefighter Ben Da Silva-Jones.

Ben became fascinated with the show after looking for a sport to fit his
lifestyle. I used to play a lot of basketball and team sports at school,
then through university and beyond, he explains. I had watched Ninja
Warrior-as a firefighter, I have a shift pattern that sometimes gives me
time off during the day, so I had been watching episodes with a friend
of mine. This is before the program was shown in the UK. My friend said
I should try out for it, and hed come along for the ride.
I had a really analytical approach to the training. The first thing I did
was go to a beginners gymnastics course. We told the instructor we
were training for the show. At the time it was just a small programme in
Japan-I think we looked mad.

Its do or die, says Ben, who has blogged about the show for ITV. If
you fail youre out. It is highly competitive, with thousands of people
applying for a couple of hundred places. Then you get one shot at the
course. The competitors are taken around the obstacles and can only
watch as the testers demonstrate how to use them. The first time they
actually do it is live on the show, so its hugely psychological as well as

You cant tell by looking at someone

whether theyll be good at it or not.

A lot of people are really passionate about Ninja Warrior, a lot of

people think they have a right to be on it. One of the great things
about it is that you have to be athletic, but you can still be a regular
person to take part, as long as youre dedicated to a certain type of

Shortly afterwards, he saw trials taking place in Malaysia advertised.

To find out more about the application process, first I did it with my
wifes details. She was not pleased when she received an email inviting
her to do the course trial! I realised every applicant was being invited
to go and try the course. They had a team day with people from
around the world taking part, but I realised we didnt have enough for a
UK team. Thats when I decided to set up the Facebook group.

The show, which is adapted from the original Japanese version called
Sasuke, started airing in April 2015, with the second series concluding
in February. As yet, no-one has managed to complete the course and
scale final obstacle Mount Midoriyama, but Timothy Shieff [twotime world free-running champion and vocal vegan] was the most
successful contestant in series one. And his successful stint on the
show has had an impact on many others.
Lily, who took part in the first series of the programme completing the
course with style and speed, decided to become vegan last year. I
had often considered veganism, she says, but never thought I could
do it and still do large amounts of sport. Then I met Timothy [Shieff].
He made me realise it isnt extreme, its totally possible and very
sustainable. Lots of people are so protein-obsessed, and I got sucked
into that mind set myself at one point, thinking I had to get bigger to
play rugby, and protein was the only way to do it. The protein idea
comes from bodybuilders, where they are working towards aesthetics,
rather than functionality.
For me, it was a case of finding what worked for my body, and a
plant-based diet is it-it has improved my functionality hugely. The
biggest change is in my energy levels. Before, I was dragging myself out
of bed, now I am getting up and going out and doing things I want to
do. I can eat what I want, and I definitely feel stronger. I used to have a
few niggles -my knee would play up a lot-but thats cleared up now.
It was getting into parkour-sometimes called free running-that sparked
her interest in Ninja Warrior. Once I was interested in that, I joined
Bens Facebook group-Ninja Warrior UK Applicants. Ben is at the core
of the NW scene here.

The group-Ninja Warrior UK Applicants- has become immensely

popular, with people hoping to take part in the show coming together
to share training tips, videos, and inspiration. A number of well-known
faces and seasoned sports professionals also contacted Ben. The
community has continued to grow, with more people desperate to take
part in the show. So who makes a good competitor?
Lily says: One of the things I love about the course is that it doesnt
favour anyone in particular. Some of the obstacles are easier if youre
taller, and some are easier if youre shorter. When I took part in the
first series I got to the semis. I was then asked to come back as a
tester for the final course, so Ive tried all the obstacles out.
We get a lot of guys who are very muscular taking part and when they
see me [Lily is muscular, but slender] if they dont know me, they think,
if she can do it, I can do it. Thats not always the case, as its not just
about brute force. A lot of the obstacles require lots of upper body
strength, where youre having to support your whole weight with your
arms, and if youre heavier, that can make it harder. Thats one of the
things that makes it interesting, you cant tell by looking at someone
whether theyll be good at it or not.
Ben adds: You get a real mix of people-its great to see the
professional sports people, but its also amazing to see someone who
is training in their spare time. In a way, thats more inspiring, its about
pushing yourself and working to do your best on the course. The
quote season two finished with was very poignant: You havent failed
until you quit trying.



When it comes to conservation its all about having an eye in the sky


ildlife crime is organised crime: and as criminals become

more high tech, and more desperate than ever to evade
the law, the need to counter these attacks on our global
animal population becomes more urgent, the need for innovative and
forward-thinking essential.
A key player in this battle is Laurens De Groot, co-founder of the
ShadowView Foundation. The other founder is Steve Roest. Together
the men created this non-government organisation (NGO) which
provides unmanned aerial systems-aka drones-and support to other
groups working in the fields of conservation, environmental, and
humanitarian relief operations. ShadowView is the first organisation in
the world to catch poachers using drones.
Laurens says: My background is in environmental activism-in the past
I worked with Dutch police fighting wildlife crime. I ended up getting
tired of the bureaucracy of investigations. I decided to work with some
other organisations, and eventually ended up going on a mission
with [charity] Sea Shepherd. I spent three years campaigning in the
Antarctic. We got into a sticky spot working on a seal culling campaign,
and I started to think about how we could do this differently. I
decided to try using a drone, this was around 2011, 2012. I did some
experiments. I went to Namibia and obtained imagery from eight miles
away using a drone. I realised this could be a big thing: this could be a
really great thing. We started using them for several reasons-with the
League Against Cruel Sports (LACS) to monitor illegal fox hunting, for

They are actually less intrusive than

other techniques as they can be more
specific in what they film.
Drones are effective surveillance for a number of reasons. Mark
Randell, director of operations for LACS, told Vegan Life: Drones are
just one of many tools used to investigate illegal activity. We would
use them for any of our campaigns if appropriate. They are actually
less intrusive than other techniques as they can be more specific
in what they film, therefore less collateral intrusion. Its no different
from standing on a hill to film rather than in a valley. It is less risky (in
general terms) as human to human conflict is reduced and sadly those
that take part in activities like fox hunting and dog fighting are prone
to violence.
Wietse van der Werf is another major player in the conservation
battle against organised fishing crime. He is founder of The Black Fish
(among other organisations)-a group on a mission to change attitudes
towards our precious oceans and to work on protecting the unique life
within them. By investigating, educating and taking non-violent direct
action, the group campaigns to end illegal and destructive fishing
practices and safeguard a future for the plentiful species in our seas.
Wietse says: In terms of satellites, aerial perspective covers large
areas. Monitoring how landscapes are changing when you are up in
the air you can see these changes. You can analyse the data and start
seeing changes so you can act. But satellites are very expensive, and
the footage is not something you have access to in real time.
Drones are much more cost effective, they are cheaper. Its about
having eyes in the sky. They can cover a lot of land. Drones can also
grant us access to places we couldnt get before-for example, we

can fly over fishing ports, or slaughterhouses. Get into places you
otherwise cant. In 2013, we used drones to gather evidence against
illegal driftnet fishing. We train fishing inspectors who monitor the
activity, then drones can provide the evidence against the people who
are pillaging the oceans.

We actually managed to apprehend

two rhino poachers.
Laurens has also had success with drones: in many areas, but notably
with rhino poaching. One of our biggest successes is definitely in
South Africa when we actually managed to apprehend two rhino
poachers. We really wanted the poachers to be arrested but they were
shot and killed. I would always like to see wildlife criminals brought to
justice in the courts of law. I dont want people to get killed, although it
does obviously happen. It would be a very uncivilised world if everyone
who committed crimes was killed as a punishment rather than brought
to justice by law.
But its not a foolproof way to gather information. According to Mark
from LACS: The biggest problems we ran into were mainly due to
the UKs weather.Most drone technology struggles with high winds
and heavy rain. The main requirements are reliably good weather
conditions and enough funding. It should be stressed that there
are many tools that can be used. Humans, and open sources offer
information and equipment can support that. We just need to review
each situation as a one off. We wont turn into an aerial task force but
we may consider a drone if it can achieve something that nothing else
Wietse also had issues using the drones at sea. What we realised is
the maritime side capacity is limited. You have to get five or six miles
out to sea to capture anything, and there are very strong winds which
affect the drones. We were not quite there with the technology. This
is why I have set up the Wildlife Air Service-the first civilian air service
funded by aviation. The thinking was, how can we get aircraft in
the sky? There are a lot of private pilots, who might not care about
conservation but they love flying so they started to do the patrols by
We have moved away from the use of drones, but in terms of wildlife
poaching they still use them. With wildlife poaching, if there is someone
is a few miles away and theyre armed, sending a drone up is helpful.
When you operate a drone, there is a screen in front of you. You send
the drone up with a camera, and watch the footage in real time.
But drones remain a useful tool in the arsenal for dry-land
conservation. For Laurens it is about how the use of drones can be
developed to make them part of a wider approach to conservation.
The methodology is evolving so quickly, he says. Now were looking
at a more integrated approach of how we can use the technology.
The integrated approach sees a number of steps come together, which
are described as: find, fix, finish, exploit, analyse, and dismantle.
According to the Shadow View: Drones are used by rangers as a
reconnaissance tool when ground sensors are triggered. Cameras are
used for detection, and to capture footage for evidence. Improved
tracking methods allow rangers to follow and apprehend poachers
and expanding methods of data collection lead to higher numbers of
successful prosecutions. >


This method is currently being employed as part of the groups

Tech for Tusks project in Kenya-a project aiming to bring the fight
against elephant poaching to a whole new level. Rangers have been
receiving training in a number of anti-poaching techniques, including
patrolling in the field and intelligence gathering in the community. It is
the combination of these techniques with the drone technology that
should build more effective protection for animals against poachers.

What we want is to film criminals in

the act of breaking the law.
Despite this, there are opponents to the use of this unmanned aerial
surveillance. In the UK, that opposition has come from the likes of
the blood sports fraternity, with the pro-hunting Countryside Alliance
raising the back in 2013 when the League Against Cruel Sports was
using the technology to monitor hunting. At the time, the Alliances
chief executive Tim Bonner said: We think this is completely
impractical and the League Against Cruel Sports has spent the last
three years talking about the investment in what it calls surveillance.
He also claimed there are civil liberty issues when you fly above private
land filming. He said: They are some really quite profound arguments
going on about whether a non-governmental organisation should be
able to carry out these sort of activities without proper scrutiny.
But according to Mark from LACS: The changing law is a challenge
and all organisations struggle with thisas an organisation that stays
within the law we always need to make sure were on top of that
changing legislation. We abide with the law on all of our surveillance
operations and there are tight regulations concerning the use of


drones.All surveillance is a potential infringement. That is why

everything we do is assessed for justification, proportionality and
necessity. For example, we ask: Is there another way, do we have
predisposition of the offending based on sound intelligence systems
and is the technique proportionate to what needs to be achieved?.
Laurens adds: There has to be strict regulation, especially in urban
areas. Privacy is less of an issue these days, as there is so much CCTV.
Theres an issue around how you protect data the drone is collecting.
Most commercial companies out there know that and they dont want
to break the law.
If people are using personal drones there is a privacy issue. What we
want is to film criminals in the act of breaking the law. You want to get
footage you can use in court. And in fact we have been asked by the
police to help them. We are quite open in how we work, we want to
have a dialogue with these organisations-we want to work together.
We will not break any laws. I believe well see separate legislation for
professional use in the future-the more toy drones there are in the
sky, the stricter the laws will become.
Now the drones are capable of being in the air for longer and the
technology keeps improving. So what does the future hold for drones
in conservation?
In the right conditions, if we have the funds available we would
certainly consider using them again, says Mark from LACS.
Technology changes and we have to do that too. Hunters use radios
and mobile phones for a traditional activity. The world is very different
and we may use drones, or anything else that hasnt been invented
yet. Telescopes, binoculars, better cameras, smart phones, internet
research are all developments over the last century.



Rachel Kerry eats her way around Prague

hen my meat-eating friend suggested we go on a trip to

Prague, I was excited as I knew it was a great city after
a visit three years ago. But I was a vegetarian then-and
at times that was a challenge. Vegan, though, was that going to be
possible? I will admit here that I had considered demoting myself to
vegetarian on the trip just for simplicity for me and my friend, Julie.
However, through reading other travel articles in Vegan Life magazine
and posts in vegan groups on social media, I got the feeling that the
Czech Republic and other Eastern European countries are quite vegan
friendly. So the decision was made to make the trip to Prague my first
vegan adventure. To make it even easier, Julie said I could choose
where we eat.
So armed with my research from trip advisor and, plus my vegan passport, Julie and I flew to Prague
five days before Christmas. Prague had a welcome chill to it which
instantly made the place seem more Christmassy than the unusually
warm UK. I had eaten well at the airport so wasnt too hungry when
we arrived but I soon faced my first challenge. Trdelnk, a fabulous
sweet pastry that I enjoyed when I visited last, and Julie was devouring
in front of me. I decided to find out if it was vegan by asking some
unsuspecting Christmas market stall holders, using my vegan passport
if I could enjoy one too. Sadly, they said no. On the plus side that
saved me several hundred calories that I could enjoy on vegan treats,
that I knew Id find. The bag of fresh hot crispy potato chips that I ate
after didnt count but the raspberry sorbet from Caf Praha, doors
down from the sex museum did.

In truth there was so much great

produce that I wished I couldve took
home with me.
The next day, Julie promised me we could have lunch at Country Life
vegan buffet caf/restaurant (Melantrichova, 15 Prague 1), which wed
found the previous night while exploring the charming cobbled streets
of this city. Following a visit to the Klemintinium library and a walk to
the Jewish quarter, we went for Julies first vegan meal. As a buffet
place, we filled our plates with the dishes we fancied from cold
salad, soup and hot dishes and then took our plates to the till to
be weighed before paying. For about 200Kc (6) I had a blackcurrant
drink, a salad bowl filled with tofu Greek salad and slices of vegan
frankfurters plus a plate of stewed vegetables with olives in tomato
sauce plus crispy potato wedges. Delicious and my omni friend was
happy too. I couldnt leave it there though and had two desserts
including a raw cinnamon cheesecake and a homemade chocolate
and custard creation that I can only describe as yummy. Full was an
Later that night, after a Christmas concert in a local monastery, I had
a cheeseless pizza at a local Italian and then paprika Pringles after lots
of drinks, as a bed time snack.

After a disappointing breakfast at the hotel, despite them getting

soya milk especially for me, I decided to fill up again at Country Life.
I headed for the cold buffet this time and wasnt disappointed. Green
beans and broccoli in a tasty dressing, fresh rocket, olives, tomatoes,
buckwheat burgers, one of which was covered in an incredible cashew
cheese, all served with soya salad dressing. Sat reading my book and
eating the delicious food I was one very happy vegan. Readers, you
dont want to know what my travel companion was eating elsewhere.
I was really pleased to discover in my last minute research that there
was a branch of Loving Hut on Na Porcini, which was really close to
where we had tickets to watch the ballet that night. I had explained
to Julie that the Loving Hut was a unique company that had a very
bohemian philosophy. She was expecting wind chimes and other hippy
paraphernalia, but we found a modern, clean restaurant and equally
lovely shop downstairs. I was ready for a feast and was pleased to see
traditional Czech dishes that had been veganised. I started with fresh
summer rolls (not the Czech option) thinking theyd be light. I knew I
had a comfort food coming my way but I ate every delicious tofu filled
summer roll. The main did not disappoint. Creamy potato dumplings
with tasty seitan and red cabbage. The only problem was I had no
room for it but I certainly tried. Julie tried her first faux-meat in the
form of tofu shrimp in a Thai noodle soup. She was expecting a small
bowl, but she got a lot more than she bargained for and she too was
disappointed to find she couldnt finish it. The shop downstairs was
calling me and so I bought two bars of strawberry white chocolate to
bring home and cakes to eat later. In truth there was so much great
produce that I wished I couldve took home with me. As for the ballet,
lets just say the Czechs do vegan food better.
I perhaps saved the best vegan eatery until last, well according to anyway. Beans on toast for breakfast at the hotel
gave me the energy needed to walk up to the beautiful Prague castle
and around the grounds before heading to LoVeg ( Nerudova,36) which
is also on the same side of the river as the castle. I ate the LoVeg
burger which was garnished with delightful cashew cheese, and served
with rosemary potatoes while Julie enjoyed a tasty lasagne. My meal
was washed down with a very fresh raspberry lemonade. Despite being
almost full, I had to use the opportunity to enjoy my last fully vegan
dessert and I made it Czech-style with fruity dumplings. The bohemian
trip was finished with a visit to John Lennon wall where I wished I had
a can of paint to write Go Vegan! on it but sadly I could only imagine.
Excuse the pun. On the way back to the hotel I decide I had to take
some food home and opted for tofu nuggets, tofu lunch meat and
paprika Pom-bears home. The Pom-bears didnt make it further than
the airport because my options there were dire. Shame. Prague you
had done so well.
And it did. I dont think I have ever eaten so well when Ive been abroad
and it was truly a pleasure to write in the visitors books of these places
to tell them about this article. It also wouldnt have been possible
if I hadnt had such an open minded omnivore friend, who said she
enjoyed her vegan experience. Cheers Jules. Ill be back Prague, and
next time Ill learn to say thank you in Czech.


Myth 4:

all vegans end

up stranded on
desert islands
We take some of the biggest lies and misconceptions around veganism, and tackle them head on

urely the most terrifying proposition facing a wannabe vegan

is the overwhelming danger of becoming somehow stranded
on a desert island. The more militant omnivores will race to
convince you this danger is very, very real.

The question itself is moot: why base

your entire code of everyday ethics on a
life or death situation?
And when you are stuck on this island, what are you going to eat?
Are you going to have to rip apart a gentle pig with your own bare,
bloodstained hands just to survive? In which case what kind of a
rubbish, murderous vegan are you? And if you choose slow starvation
over slaughter, well of course that means you are (as previously
assumed by said omnivore) a fanatic. The question is tactical,
designed to shine a spotlight on the vegans moral conviction. Is it
strong enough? And if not, does that undermine purpose of the vegan
movement as a whole? A vegan who would kill an animal must be
morally imperfect, and doesnt even fully believe their own argument
about animal rights in the first place, right?
While most plant-based eaters find themselves faced with the
hypothetical desert island dilemma, it may come as a relief to find out
this scenario is unlikely to happen. The question itself is moot: why


base your entire code of everyday ethics on a life or death situation?

Many people have done things, and will do things they otherwise
wouldnt when their life is in the balance.

On a desert island?
What about here?

The better question to ask would be this: If you lived

in a country, where food was in abundance, where you
could follow a lifestyle where you enjoy a huge range of
delicious and healthy food, which was cruelty-free and
environmentally friendly, why would you choose a lifestyle
which causes mass deforestation, is a huge factor in
climate change, massively affects habitat loss and species
extinction, and sees the violent death of billions of sentient
animals every year why wouldnt you?
According to Rutgers University professor and vegan
author Gary Francione: If you believeasmostpeople
believethat animals matter morally, because animals
matter morally, we cannot justify imposing unnecessary
suffering on them; and pleasure, amusement, or
convenience cannot suffice as necessity, then you
arealreadycommitted to stop eating, wearing, or using
animals in any situation in which there is not compulsion
or real necessity, such as being on the desert island or the
lifeboat with no access to plant foods.

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This vegan sanctuary gave an injured sheep a new lease of life

t was touch and go during Flossies first night at Brook Farm

Animal Sanctuary in Northants. The sanctuary takes in any animal
in need of help, and rehabilitates them for release back into the
wild, or rehoming. Some stay at Brook Farm for life. We didnt think
Flossie would make it, she was very weak, and had a serious injury and
infection, says Rosie Richardson, owner and manager of the vegan

Flossie is starting to enjoy her new life

at Brook Farm more and more.
Flossie arrived at Brook Farm after she was attacked by a dog, then
left in a field for days-making her serious injuries worse. A member of
the public had seen the sick sheep, but the farmer refused to call a vet.
His excuse was that he thought she had a prolapse, explains Rosie,
but that still would have required treatment. After convincing the
farmer to let the sheep go, the good Samaritan called the sanctuary
who came and collected Flossie. She was in a terrible state when she
arrived, says Rosie. One of her back legs was seriously damaged-the
nerve had been completely chewed through. It took most of the night
to clean and dress the wound, as well as administer medication.


After the vet examined Flossie he said the leg would have to be
amputated but he was concerned she was too weak to live through the
operation. She was undernourished and seriously neglected as well as
After her first shaky night Flossie got to the point where she could sit
up. And she continued to improve. The vet thinks she may not need to
have the leg amputated now, says Rosie. But its impossible to know
for sure. Her lambs could be born at any time but the severe stress
means she may have a stillbirth.
We have also noticed a problem she has with one of her front legs
too, so Flossie is not completely out of the woods yet, and we are
currently collecting money to try and fund the operations she will
Despite this, Flossie-who Rosie describes as shy-is starting to enjoy
her new life at Brook Farm more and more, developing a taste for
sheep cubes and hand-feeding. Rosie says: Flossie is going from
strength to strength. She has been moved into our back barn where
she can be next to our flock of sheep for comfort.
Find out more about Flossie and the other animals at