Vegan Life June2016

8/16/2019 Vegan Life June2016

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Bringing Vegan into Vogue

June 2016| issue 16 | £4.25

Wild rainbow bowl p.24

Results are in fromour ‘How manyvegans’ poll

EXCLUSIVE

EarthlingsExperienceActivist sisters savinganimals

Viva!An interviewwith the founder

BrexitIn or out?What isbest fortheanimals?

BiomeatThe end of factory

farming?

RollerderbyFast growingftness trend

Also in this issue...

Independent thinker p.90 Fighting for primates p.30 Summer lovin’ p.88


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Meet the Team

Welcome

The publisher accepts no responsibility in respect of advertisementsappearing in the magazine and the opinions expressed in editorialmaterial or otherwise do not necessarily represent the views of the

publisher. The publisher cannot accept liability for any loss arising fromthe appearance or non–publication of any advertisement. In formationabout products and services featured within the editorial content does

not imply endorsement by Vegan Life magazine.

Every eort is made to ensure that all advertising is derived fromreputable sources. Vegan Life magazine cannot, however, acceptresponsibili ty for transactions between readers and advertisers.

The paper in this magazine originates from timber that is sourced fromresponsibly managed forests, according to strict environmental, social

and economic standards. The manufacturing mill has both FSC and PEFC

certication, and also ISO9001 and ISO14001 accreditation.

Published byPrime Impact Events & Media

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EditorMaria Chiorando

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Art DirectorEmily Saunders

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Publishing DirectorKeith Coomber

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It’s been another busy month at Vegan Life: theinuence of veganism seems to spread on amonthly basis with more projects and campaignsto get involved in, more delicious food to eat, andinteresting people to engage with.

This issue is probably the most exciting one Ihave worked on yet: as you may have seen onthe cover, we have exclusive info for our readers.

Vegan Life teamed up with The Vegan Society to commission a poll entitled How ManyVegans? While the nal numbers have been released to the press, we have a few juicybits of data we held back exclusively for you guys. I’m excited to see the number ofvegans is growing: I’d love to hear your thoughts too.

An exciting campaign I keep hearing more and more about is the Earthlings project.Peaceful masked activists take to the streets to play the moving documentary onlaptops and tablets to the passing public. It’s a unique and striking way to spreadawareness. It was an honour to chat to Phoebe and Jane Frampton–the amazing

activist sisters behind this and other successful campaigns.

The hot topic this month is the EU referendum. It’s one of the biggest political debatesof recent years, and it seems everyone has an opinion. We decided to delve into theissue to bring you a special report–from the vegan point of view of course. Our piecelooks at the potential impact of Brexit on animals–both those in farms and wildlife.How will you vote?

A growing number of celebrities are getting involved with the vegan movement, andthis month we sat down with no other than RnB singer Mya, who has described herselfas ‘militant’. It’s exciting to see someone so passionate about animal rights, and shehad some fascinating insights to share with us.

One topic I want to know more about is biomeat: we have all heard about lab–madeburgers costing quarter of a million pounds, but when is this science going to becomemain stream? We spoke to a couple of scientists who shared their predictions–as wellas some prominent vegans who told us whether or not they would eat meat grownin–vitro.

On top of all this we have our usual mix of recipes and food information, news,features and plenty more. We hope you enjoy the issue, and as ever, do get in touch ifthere’s anything you want to share with us.

Maria ChiorandoEditor

thoughts along the

vegan way

“Don’t wait for a better world. Start now to createa world of harmony and peace. It is up to you, andit always has been. You may even fnd the solution

at the end of your fork.”~ Sharon Gannon

facebook.com/veganlifemagazine @VeganLife_Mag

Recipe and image from Timothy Pakron

@mississippivegan

mississippivegan.com


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contents

80 58

ON THE COVER26 Exclusive: Vegan boom in Great BritainThe poll results are in-and they are fascinating

76 What would Brexit mean for animals?A political hot potato-from the vegan point of view

86 Viva!Juliet Gellatley on passion, knickers and a pig called Blue

82 Earthlings experienceThe remarkable women behind the masks share their story

96 Roller derbyThe biggest sport you’ve never heard of

48 BiomeatThe end of meat as we know it?

Special Features8 Vegan newsAll the latest stories

46 Father’s day the vegan wayPerfect gifts for the special man in your life

66 Meet the chef We catch up with Marlene Watson-Tara

70 Why the human population is an animal rights issueHow population growth afects animals and what we can do about it

72 Adders in focusA close-up look at this mysterious British snake

102 After antibioticsCould the misuse of medication in agriculture lead to a health crisis?

RECIPES15 Cool beans

A quick and easy meal idea

18 Rainbow foodA handy, colourful way to transport your lunch to work or school

24 On the coverEat the rainbow

28 Cress to impressA delicious way to kick-start your day

34 Bao wow!These Chinese buns taste as good as they look

38 Eat like an EgyptianA surprisingly easy traditional meal

40 Lush slushThis refreshing drink takes only seconds to whip up

47 Life of pieA father’s day classic, or a weekend treat

52 Happy healthy mealtimesThe perfect summertime assortment

60 Nom nom nomRecipes for mindful mealtimes


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108 114 1

64 Veg on wheelsMake the most of your weekly veg box

68 Marlene’s signature dishHealth and perfect avour come together

74 Truly scrumptiousTasty treats for everyone to enjoy

84 The big dipperCause major lunch-envy with this delicious combo

88 Summer lovin’A treat for those long summer days and dinners in the garden

100 Roll with itSpice up this classic party food

108 Perfect paellaThis classic Spanish dish works well with lots of veg

Vegan Inspiration30 Fighting for primatesWhy are so many of these animals still forced to endure experiments?

41 And they ate happily ever afterVegan Life’s art director on raising a family in a meat-free house

42 Fashion t for a veganSylvia Smith looks at the history of textiles

58 Vegan legendBryan Adams shares his thoughts on veganism at an event in London

90 Independent thinkerMya talks about how veganism has helped her remarkable success

92 Turning pointOne single moment decided the course of this artist’s life

98 From numbers to vegan chef: Rafel Mulet MonserratManuel Lynch, founder of Vegan Gastronomy Culinary Academy Europe

114 A pig’s lifeA love for animals brought Amelie and Meg together

Lifestyle, Health and Nutrition22 Julie’s vegan ndsVegan Life’s publisher takes to the shops

36 Year of the pulse

A look at these nutritional powerhouses

80 Vegan ciderOur pick of the barrel

106 Vegan on boardBlogger Fat Gay Vegan reports back from a cruise holiday

Resources6 Vegan diary

16 Dear FGVTop blogger and Vegan Life agony uncle Fat Gay Vegan

19 Competition: Win PHB Ethical Beauty vouchers

20 Vegan planetVegan news from around the world

23 Vegan mythsWe tackle some of the biggest misconceptions around veganism

32 Eat and drink-vegan style: Usha, Glasgow

39 The accidental veganA selection of products that are SFV by chance

56 Subscribe to Vegan Life Magazine

109 Giveaways

110 Vegan pages


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diary J U N

E

J U N E

june 2016


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

Morrissey slams Prince eulogiesFormer Smiths frontman Morrissey has criticised tributes to late pop singer Prince-asmost did not mention Prince’s veganism. In a statement about the American artist,

who died on April 21 at the age of 57, Morrissey said: “Although a long-serving vegan

and a strong advocate of the abolition of the abattoir, neither of these points was

mentioned in the one hundred television reports that I witnessed yesterday as they

covered the enchanted life and sad death of Prince. The points were not mentioned

because they are identied as expressions against establishment interests, therefore

we, mere galley slaves, aren’t allowed to know. Prince has inuenced the world more

than is suspected, and somehow the life of his music is just beginning, and he would

be thanked not only by humans but also animals for living his lyrical life as he did.

Humans, you see, are not the world.” Famously anti-royalist, Morrissey went onto

to slam coverage of the Queen’s 90th birthday celebrations saying: “Prince made

something of his life as opposed to having fortune handed to him.”

Dogs ‘most persecuted pet’Over half the cruelty cases inspected by the RSPCA in 2015 were

about dogs, according to the charity with a huge 57 per cent of

complaints relating to ‘man’s best friend’. Cats were the second

most abused companion animal, with 24 per cent of complaints.

Dermot Murphy, assistant director for the Inspectorate, said:

“People think of dogs as man’s best friend but these statistics tell

a dierent story. They are by far the most abused animal in this

country and we investigate more complaints related to them than

any other species. The stories we are telling today show a snapshot

of the horric level of cruelty we have seen in the last year, which

have to be some of the most extreme cases I have ever heard of.

Particularly shocking for me was the story of the little Chihuahua

cross who was subjected to unimaginable torture for nearly 48

hours, including being set on re and having his neck broken. It is

harrowing to think of the amount of suering caused to this dog.”

National Pig Association fears over ‘anti-meatpropaganda’The National Pig Association has urged its members to ‘adopt best practice at all

times and in every aspect of pig production’ in order to counteract what it describes

as ‘an orchestrated wave of propaganda by anti-meat campaigners’. “The vast

majority of British pig farmers strive to achieve best-practice at all times and thishas earned them a global reputation for high-welfare animal husbandry,” said

animal scientist Dr Zoe Davies, NPA’s chief executive. “But we are always listening

to the evolving expectations of our customers and we aim to meet those

expectations through a policy of continual improvement.” But Animal welfare

campaigners deny these basic standards are ever met. Toni Sheppard is the

executive director of Animal Equality, an advocacy group which works to improve the

lives of animals. Sheppard says: “The idea that pigs in factory farms get bedding material every night

is beyond laughable. I have been inside dozens of British pig farms and never seen anything that can be described

as bedding. Some farrowing crates have shredded paper to soak up the sow’s waste as she can’t move to urinate or

defecate and must do it where she is lying, but hardly enough to call bedding. Every fattening pen I’ve seen has been

barren with slatted wooden or concrete oors–never so much as a shred of straw.”


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RSPB Cymru is urging the public

to make their voices heard before

it’s too late, as the M4 motorway diversion threatens to

cut through the heart of the Gwent Levels and irreversibly

damage one of the county’s most important natural

spaces. The threat of the new motorway diversion south

of Newport in Gwent has been hanging over this landscape

for more than 20 years and for those 20 years, RSPB Cymru

has been working hard to defend this historic landscape

and the unique species that live there. However, the latest

plans would see this work undone as a unique part of

Wales would be sacriced for a motorway. Arfon Williams,

RSPB Cymru countryside manager, said: “You only have

to look around to see that the Gwent Levels is something

special to Wales. Sweeping the Severn Estuary coastline

from Cardi to the Severn Bridge and beyond, the Levelsis rich in nature, it is an irreplaceable patchwork of wildlife

havens and landscapes. It is home to an astonishing array

of wildlife including lapwings, otters, water voles, the great

silver water beetle and the world’s smallest owering plant,

Wola. All reasons we need to stand up and protect this

part of our country before it is lost forever.”

M4 motorway

diversion to destroy

the natural beauty of

the Gwent Levels

Jerky joins Mighty Bee’scoconut line-up MightyBee, UK producer of coconut-based products has just

released its range of raw, organic, vegan jerky made from young

Thai coconuts. The coconut jerky is made by marinating the esh

of organically grown, young Thai coconuts in a homemade sauce.

Each avour has its own story: the Teriyaki avour is fresh fromthe streets of Tokyo, and the Spicy BBQ is reminiscent of smoked

Spanish charcuterie. The Chocolate & Hazelnut is inspired by

Ferrero Roche. The range was developed in collaboration with

raw vegan chef Lorena Loriato. He says: “The texture of the Thai

young coconut meat has been a superstar here; it helped us to

develop something that truly appeals to both vegetarians and

omnivores.” Ice Min, CEO and Co-Founder of MightyBee, adds:

“Growing up, my siblings and I had few

options in supermarkets. That’s why

we’re so proud to have produced our

range of guilt-free snacks with Lorena;

it’s healthy, free from gluten, dairy and

rened sugar, and utterlydelicious.” The new range

follows MightyBee’s

other coconut-based

products, which includes

cold-pressed and virgin

coconut waters and their

virgin coconut meat.


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00

This is Good macadamia nut oil now distributed in UKMacadamia nut oil, currently touted a ‘health’ oil, is set to hit UK shelves. The brand-This Is Good

was founded by lifelong tness enthusiasts and personal trainers Hannah Zussman and Nicos

Sliney, who want to share with consumers the benets of macadamia nut oil over coconut oil. The

company works closely with its macadamia nut supplier, Green Farm Nuts Co. in South Africa to

ensure that each bottle has the perfect ratio of essential fatty acids, high in monounsaturated fats

and low in saturated fats. This is Good boasts 15 per cent saturated fat content and 76 per cent

monounsaturated fat (per 100ml), compared to coconut oil which contains 83 per cent saturated

fat and six per cent monosaturated fat (per 100ml). Company co-founder Hannah Zussman says:

“As someone who is passionate about health, tness and general wellbeing, I can’t believe how so

many people are in the dark about macadamia nut oil and its superior health and beauty benets -

so we’ve made it our job to share it with the world.”

Over half of US residents are planning to eat more plant-

based foods-according to a recent study. The poll, byWakeeld Research, says 55 per cent of Americans plan to

eat more plant-based foods this year. Of the 55 per cent,

36 per cent say they’re going to eat somewhat more; and

19 per cent, much more. The research was commissioned

by House Foods (a tofu brand), and the results correlate

with other, similar studies and indicators pointing to

change. The research also highlighted that more than

one in three Americans admit they like tofu, including 45

per cent of younger Americans. Yoko Difrancia, PR and

marketing manager at House Foods says: “There has been

a more widespread adoption of plant-based foods due to

various reasons and this will continue to grow. Younger

Americans in particular are leading the change as they

seek out healthier options. People are more conscious

than ever about what they’re eating.”

Veganism up in the USA

Factory farm approved despite public appealA new factory farm for pigs in East Riding of Yorkshire has been

approved by councillors despite more than 7,000 objections being

submitted and a vigorous local campaign against the plans. In February

2016, animal rights group Animal Aid conducted an undercover

investigation at several farms operated by the company behind the

application. The national campaign group uncovered scenes it found

deeply disturbing, including obviously sick animals in lthy conditions.

At four out of the ve premises investigated, dead animals were left

exposed to the open air. Antibiotics and uncovered syringes werefound at one of the farms. Animal Aid campaign manager, Isobel

Hutchinson says: “While this new farm has unfortunately been granted

permission, in spite of overwhelming disagreement we feel certain

that our campaign

against it has

helped to draw

people’s attention

to the suering

of farmed pigs,

which typically

have miserable

lives before facing

a traumatic

slaughterhouse

death.”

Sheepdog travels 240 milesback to former homeA dog sold to a farm in Cumbria shocks previous

owners by making mammoth journey to his

original home near Aberystwyth. Pero, a four–

year–old working sheepdog will now remain

with his previous owners after making the two

week journey to his former family. Alan and

Shan James had sent Pero o to help out onthe farm in Cockermouth in March, believing

he would be ideal for the job of rounding

up sheep. The Welsh sheepdog evidently

didn’t like his new English home as he

soon abandoned his work and embarked

on the journey back to his birthplace.

Shan James told the BBC: “We’d been told that

Pero had disappeared, and was nowhere to be seen. When he

came back, he wasn’t hungry or weak, so he must have managed to nd food

somewhere. He must have stopped in places along the way.” Eager to piece together the story of

Pero’s adventure, the family are now interested to know if any members of the public encountered

the brave sheepdog over the two week period.


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Top eight strange items eaten byhungry companion animals

Animal charity the PDSA has compiled a list of the

unusual items eaten by curious companion animals.

According to a spokesman: “From puppies munching

on pants to cats snacking on shoelaces, PDSA vets

often help inquisitive pets who’ve bitten o a bit more

than they can chew.” The top eight items are; toyminion, hearing aid, class A drugs, kitchen scourer,

sewing needle, hair bobbles, golf balls and shoelaces.

PDSA Vet Nurse, Sarah Spinks, says: “There is a

medical term for pets eating strange objects–pica.

Dogs, especially puppies and younger dogs, use

their mouth to investigate objects as well as to eat.

Sometimes a dog will swallow an object by mistake,

even though it had only meant to investigate it.”

First vegan/vegetarian café opens inSouth Tyneside

South Shields–about 50 miles away from Newcastle–is now

home to its rst veggie/vegan café. According to the owners,

the Roots Café, in Westoe Road, has been inundated with

customers. Owner Chay Hobson decided to launch the venture

to give people in the area a chance to dine on more natural

treats. He said: “It’s called Roots Café because the food is

stripped back down to its roots–none of it is processed. The

food served is wholesome, healthy and aordable. To top ito everything served is made by me, the only thing we buy in

are the bread buns.” The café sells a range of food, from sweet

mango cookies to heartier dishes like bean and quinoa vegan

burgers. In the future, Chay is hoping to extend the café’s

current opening hours to include weekends and provide a

takeaway menu.

R oots

Ca f é


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Circus lion in TV comedy ‘Plebs’ no laughing matterAnimal protection group Animal Defenders International [ADI] has called out TV comedy ‘Plebs’ for

its use of a circus lion in the latest series. ADI is urging production company Rise Films and ITV2 to

distance themselves from the use, and commit to a ‘no wild animals’ policy. The lion featuring in ‘Plebs’

is a male called Tsavo, provided by Thomas Chippereld, co-owner of the controversial wild animal circus

‘An evening with lions and tigers’. The circus withdrew its licence application to tour England last year after

an inspection of the animals’ living conditions found them to be woefully inadequate. The two lions and three

tigers were found to spend the majority of their time in cages on the back of a truck. The abuse of animals for

the entertainment industry is becoming more widely known and rejected by the public and the lm industry. ADI

President, Jan Creamer said: “The suering of animals in entertainment is no laughing matter. Anyone who cares

for animals should urge programme makers to use CGI instead of live, performing animals.”

Vegan pasta competition topspectator sportOver 1,000 spectators attended a vegan mac and cheese

competition in Baltimore. Organiser Rissa Miller said: “We stopped

counting at 1,000. Nobody expected that many people to show

up.” Baltimore Vegan Mac ‘n’ Cheese Smackdown fellow organiser

Brenda Sanders was also surprised by the droves who showed up

to sample the goods made by 31 home cooks and

professional chefs. She said: “Who can resist mac

‘n’ cheese? We picked it as the theme for the eventbecause we knew it would attract a crowd.” Mac and

cheese is one of the dishes cited by new vegans

as one they particularly miss, especially when

vegan oerings on restaurant menus tend toward

hummus wraps and black

bean burgers.

Butcher removes purplesausage ‘honouring’Prince, who was veganA Devon-based butcher has scrapped

plans to honour late pop star Prince

with a purple sausage-after being

told the singer was vegan by animal

rights charity Peta. The group has alsoasked the butcher to provide a vegan

sausage instead. Peta’s manager of

special projects Dawn Carr said: “Prince

was an outspoken vegan who would

never have gone near a butcher’s shop,

and he certainly wouldn’t have wanted

his name exploited to sell novelty

sausages. Oering a vegan sausage

is a way for the company to meet

the ever-growing demand for meat-

free meals while winning back some

of the customers they may have lost

with this disrespectful stunt.” A Peta

spokesman adds: “Vegan sausages

contain roughly a third of the fat and

calories of their eshy counterparts

– and they help prevent animals

from enduring extreme suering on

factory farms and in abattoirs. They’re

also ‘greener’, as the meat industry

is a leading cause of environmental

devastation, including greenhouse-gas

emissions. Peta – whose motto reads,

in part, that ‘animals are not ours to

eat’ – encourages all caring people to

replace meat with tasty vegan meals.

A Vegan Life reader has started a petition to

urge the Sunday Times magazine supplement

to stop advertising and supporting fur. Anne

Clark noticed the magazine regularly features

items on their pages like fox fur handbags and

mink fur key rings, so set up the petition which

had over 54,000 signatures from supporters

around the world at the time of going

to print. Anne says: “Worryingly fur

seems to be making a comeback.

I have been appalled to note theprevalence of fur topped bobble hats

and trinkets on the high street.” More

than half of the fur in the UK and US

comes from China, where millions of

animals are bludgeoned, hanged and

skinned alive for their fur. Before their

deaths, animals on fur farms are forced

to spend their entire lives conned to

cramp, lthy conditions. “Through my

petition, I want to send a clear message

to The Sunday Times that their readers

will not tolerate their use of fur and

to persuade them to make a pledgeagainst promoting real fur.” Visit change.org to sign the petition.


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livs Our

Publisher Keith Coomber reflects on beingpart of this vibrant community…

It wouldn’t be an exaggeration to describe myself as something

of a foodie. I love cooking, eating, and sharing a good meal with

friends and family. Since becoming vegan I have found myself

more and more in love with inventing exciting and healthy recipes.It’s like a whole world of new avours and ingredients has opened

up to me.

I’ve had some notable successes with my cookery experiments-

my vegan kedgeree is one of my trademark meals-but also some,

let’s say, not so successful attempts (I don’t think I will ever live

down my rst attempt at vegan Yorkshire Puddings. They didn’t

rise as I had hoped. And if I could give you one piece of advice it

would be this: do NOT use sweetened soya milk).

Anyway, I have been digging around for inspiration, and I came

across an all-vegan cookery school. As the publisher of Britain’s

best-selling vegan magazine, I feel it would be improper if I didn’t

attend a top food school and equip myself with the best possible

cookery skills. I often feed omnivores, and I try and use delicious

food as a gentle and positive introduction to the joy of veganism.

The fact the Vegan Gastronomy Culinary Academy is based in

glorious Mallorca doesn’t hurt either.

I was exceptionally excited when I organised the course. Then I

talked to one of the school’s founders about some of the topics

we’re going to cover-cheese, molecular cookery (including how to

make ice-cream in 30 seconds). Now I’m counting the days til I go.

And of course we’ll be sure to share the best of the info with you,

our Vegan Life readers.


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Tennis star opens vegan restaurantMen’s singles tennis champion, Novak Djokovic, has

opened a 100 per cent plant-based restaurant with

his wife Jelena Djokovic called Eqvita. The two share

a passion for healthy food which resulted in a

restaurant that nourishes the mind, body, and soul.

“Eqvita is more than a restaurant. It’s a concept. A

story,” Djokovic said. “A love story to be precise.”

The restaurant in Monaco will serve hearty salads,

wraps, lasagna, cold pressed juices, and delicious

desserts. A pre-opening party was attended by fellow

tennis players Andy Murray, Tomas Berdych, and

Grigor Dimitrov. According to the eatery’s Facebook

page: “Eqvita was created out of love, gratitude

and deep esteem towards the nature, its eects on

human body and mind, and the way they awlessly

interconnect to create a healthy, happy person we can

all be.”

U-turn on chicken welfare regulationsafter complaints by animal groupsAnimal welfare organisations have welcomed the government’s U-turn on

scrapping poultry welfare codes. The plans would have seen the poultry

industry put in charge of the guidance on chicken welfare-guidelines that

were scheduled to come into force in April. The guidelines would have been

written and supervised by the British Poultry Council, leading to a self-

regulated industry described by some as part of a ‘deregulatory agenda’

led by environment minister Liz Truss. While a number of animal welfare

organisations welcomed the news, vegan group Animal Aid claimed there

are still concerns regarding welfare codes in the industry. Director Andrew Tyler said: “We are pleased to

hear that sustained campaigning pressure has compelled Defra to reverse its decision and retain the statutory element of the codes,” he said.

“That means court cases stand a better chance of succeeding. However, our other major concern was the dominant role Defra was awarding the

industry in the writing of these rulebooks on welfare. It is vital that matters of welfare and what constitutes good and bad practice, are not left

to those who systematically exploit farmed animals for prot. Suering and exploitation are already integral to

animal farming. To deregulate and dilute what slender protection currently exists would have been monstrous.”

Sales of bacon fall due to‘health-conscious’ millenialsThe traditional meat-laden full English

breakfast is under threat due to an increasingly

health-conscious generation cutting back on

processed food. A poll of over 2,000 people showed

more than a quarter of people aged between 18–24

say they no longer include bacon in the breakfast classic. This

move away from bacon comes after a report from the World Health Organisation

last November that linked the consumption of processed meat such as sausagesand bacon to cancer. In January, the Agriculture & Horticulture Development Board

announced that while bacon sales have mostly recovered from the 17 per cent dip in

the weeks following the WHO report, they have still suered a four per cent drop in

sales in the three months since the report was released. Ursula Philpot, dietitian and

senior lecturer at Leeds Beckett University said: “There is a link between packaged

meats like bacon which are cured and wrapped and bowel cancer which is why we ask

people to avoid and reduce their consumption when possible.”

Vegan fashion label launches firstswimwear lineNew York based vegan fashion label Vaute Couture has just

launched its rst ever line of swimwear and summer apparel. Known

for its animal-product free coats and casual pieces, Vaute Couture

is headed by vegan designer and model Leanne Mai-Ly Hilgart,

who launched the brand in 2009. The new collection features one

and two piece swimsuits made from eco-conscious materials all

sustainably cut and sewn in the New York City garment district. “We

are growing so we could take on a big summer collection for the

rst time. Once we found we could make swimsuits out of recycled

carpet bres, it was a great match for the Vaute fashion formula–which is

foundation plus ethics plus fashion,” says Leanne. The company is also

promoting positive body image by asking customers to share photos of

themselves wearing the new suits on social media.

Prada’s got a new part–owner–and it’s Peta USAnimal rights charity Peta US has bought a stake in luxury fashion house Prada–in an attempt to stop the brandusing ostrich skin in its handbags. The stock purchase follows an eyewitness exposé which revealed one–year–oldostriches are electrocuted and have their throats slit for the bags. As a shareholder, the animal rights charity willbe able to attend Prada’s annual meetings, and ocially call on the company to end all exotic–skins sales. “Everypockmarked Prada purse represents a sensitive young ostrich who was turned upside down, killed and plucked ina miserable and terrifying abattoir”, says Peta Director Mimi Bekhechi. “Peta US is taking the ght against crueltystraight to Prada’s boardroom–and demanding a permanent end to ostrich–skin handbags.”


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A quick and easy meal idea

Cool Beans

Recipe from Easy Vegan Cookbook , by Kathy

Hester , photos by Ann Oliverio, published by

Page Street Publishing

Cuban Black

Beans OverCoconut Rice

• 1 medium red bell pepper,chopped large

• 80g (½ cup) chopped onion• 4g (¼ cup) coriander (cilantro)• 3 cloves garlic• 1 tsp chopped jalapeño pepper

(optional)• 1 tbsp olive oil (*or sauté in

water)• 2 (15oz [425g]) cans blackbeans, rinsed and drained; or720g (3 cups) cooked

• 1 tsp cumin• 1 tsp oregano• ½ tsp salt• ¼ tsp black pepper• Lime wedges, for servingCoconut rice

• 185g (1 cup) long-grainbrown rice

• 1 (14oz [400ml]) can lightcoconut milk

• 340ml (1½ cups) vegetable

broth• ¼ tsp salt• ¼ tsp pepper

1. To make the coconut rice,Add all the ingredients to asaucepan with a tight-fitting lid.Bring to a boil, then lower heatand simmer until all the liquid isabsorbed and the rice is tender,about 30 to 40 minutes.

2. Meanwhile, to prepare theCuban beans, add the red bellpepper, onion, coriander, garlicand jalapeño to a small foodprocessor and process untilminced small. (You can chop byhand if you’d prefer.)

3. Heat the olive oil over mediumheat and add the minced veggiemixture. Sauté for a minute ortwo until the mixture softens.Add the black beans, cumin,oregano, salt and pepper, thencook until heated through,about 10 minutes.

4. Serve over coconut rice withlime wedges.

Serves 4

Kcal 212 | Fat 4.2g | Carbohydrate 34.9g

Protein 12.1g | Fibre 12.3g (per serving)


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6

dear

FGV Top blogger and Vegan Life agony uncle Fat GayVegan offers his words of wisdom, encyclopaedicplant-based knowledge, and trademark wit. Got aproblem? Write to [email protected]

Dear FGV,

Love your column! I wanted to get in touch because I really admireand respect the way you are so condent in your veganism. I

come from quite a strict family, and it wasn’t until I moved out that I could

make the choice to be vegan. Now whenever I go home, every meal is

a battleground, every time I make a cup of tea my mum rolls her eyes

at my soya milk. I am 25, I have a good job, I am very happy with my

life choices. But when I go home, I feel like a child again, my choices

ridiculed and questioned. I’m so sick of sitting around the dinner table

with my older brother and parents while they tuck into meat and make

joke noises of their lamb being killed and that kind of thing. How do

I deal with this? Do I talk to them? Stage an intervention? Or just

accept that they don’t care about me enough to respect my choices?

David

ADear David

Firstly, thanks for the compliment. Kind words are deeply appreciated and will ensure a letter always makes it to the top of the ‘Dear

FGV’ mail sack.

Now, back to your dilemma.

I think your family sound perfectly normal in their treatment of you and by perfectly normal I mean dysfunctional and judgemental. Isn’t this

how all families treat each other?

Joking aside, your situation can be answered in a similar fashion to a lot of letters I receive. You need to speak up. Be condent, vocal and

unwavering when you tell your family you don’t like how they treat you due to your vegan choices.

In your particular case, this advice comes with an extra condition. Your family sound particularly vicious, so I strongly suggest not taking themon all at once. They are likely to rip you to shreds and you’ll have only handed them years’ worth of ammunition to fuel future teasing and

ridicule.

Think about who you are closest to and take them aside (maybe over a slice of vegan cake

or spirit them away for a day out at a local animal sanctuary). Tell this person that the jokes

are taking their toll on you and you’d appreciate a bit of a reprieve. Ask them for their support

when the other members of the clan start to round on you with scorn at the dinner table. Their

support might be something as simple as changing the subject when they see you in trouble.

Once you get a sympathetic soul on side, the tide should start to change for the better. Then

you can commence chipping away at the rest of the marauding pack. Stand by your beliefs,

speak honestly and break them down one by one. You’ll soon have them begging for your latest

chilli non-carne recipe and a batch of chia seed and spirulina cookies.


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QDear FGV,

I am looking to you to be the nal word in an ongoing vegan argument. I have

noticed that more and more big companies are buying-out vegan producers.

So some products I really liked, and liked to buy because I wanted to support smaller

independents, are now generating prots for massive multi-nationals. Now my problem

is this: while the product itself is free from animal-derived ingredients, if it is owned by

a company that performs animal testing, can it still be said to be vegan? I don’t

want my hard-earned money going to animal abusers. I would never buy say,

toiletries from a company that tests on animals, so should I buy food

products from a company that does the same thing? I can’t go o thegrid completely. Help! Emily

ADear Emily,

Do I know you in real life or did someone tell you that I adore

being the nal word on everything?

There is an easy answer to this question and that is as a vegan you should

strive to not support companies that do not have the best interest of

animals at heart.

There is another easy answer that reads we should use our collective consumer clout to force

the hand of multinational companies to ensure they reduce the amount of animal testing they

carry out and increase the number of vegan products they make available.

Take your pick from the two options above. Seriously, that is my advice.

Living o the grid without contributing to evil corporations is tough, but many people do

their darn best to make this their reality. Shop local, grow your own food, support veganic

farming and only spend money with businesses that are 100 per cent committed to improving

outcomes for animals.

That is most denitely a strenuous way to get along in a large city or town where most people

live, so I wholeheartedly support and congratulate people who manage to succeed at it.

But what if you want to take the consumer activist route? I’ve seen huge change occur withthis approach.

There are countless examples of consumer power being used for persuasion. Many companies

have committed to removing ingredients tested on animals from their skincare ranges,

supermarkets all over the UK are falling over

themselves to bring out their own dairy-free ice

creams and even a pizza restaurant chain has

committed to oering vegan cheese in all of its

140 locations.

These changes are valuable and measurable.

Non-vegans are being confronted with plant-

based options on their menus and in theirsupermarket aisles. The fear of losing clients

and the promise of gaining new shoppers really

is a powerful force to eect change.

This might not be the nal word you were

hoping for, but it really comes down to what

you believe is the right thing to do and what

you feel you can manage to do.

Do your best to reduce harm and be pleased

with the choices you make.

That’s a pretty golden standard.


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8

rainbow food

8

A handy, colourful way to transport your lunch to work or school

Rainbow Salad Jars with Shiitake Bacon

• 185g (½ cup) cookedquinoa with oriental spicemix

• 2 tbsp vegan wild garlic(ramson/Bärlauch) pesto (orany vegan pesto)

• 1 handful chopped radicchiolettuce

• ½ yellow bell pepper• 1 stalk celery• ½ red bell pepper• 1 can chick peas (already

cooked, weight whendrained: 230g)

• 3 tsp ground turmeric• 2 tsp coconut oil

• 1 pinch paprika powder• ½ tsp sea salt• 1 handful baby spinach• ½ handful lettuce• 100g (1½ cups) fresh

shiitake mushrooms• ½ handful alfalfa sprouts• 1 small (or ½ big) ripe

avocado• ¼ courgette (zucchini),

spiralized• Cherry tomatoes, radishes

and fresh basil to garnish• 2 tbsp tahini• 1 tangerine (the juice)• 2 tbsp water

Recipe and image from Kim-Julie brusselsvegan.com

1. Chop or dice all the veggies.2. For the turmeric chick peas, rinse and drain a jar of chick peasand cook them in a pan with 1 tsp coconut oil, 1 tsp groundturmeric and a pinch of paprika and sea salt at the highest heatfor about 3-5 minutes.

3. For the shiitake bacon, slice the shiitake mushrooms and bakethem with coconut oil and sea salt in a baking tray lined withparchment paper at 180°C/350°F for 20-30 minutes dependingon how crispy you want them to be.

4. For the TTT dressing: in a cup or small bowl, mix 2 tbsp tahiniwith the juice of 1 tangerine, 2 tsp ground turmeric and about 2tbsp water. You can use a fork or a whisk.

5. To assemble the big jar (layers from the bottom): Quinoa withoriental spice mix, vegan wild garlic (ramson/Bärlauch) pesto,radicchio lettuce, yellow bell pepper, celery, red bell pepper,turmeric spiced chick peas, baby spinach.

6. To assemble the small jar (layers from the bottom): Moreturmeric spiced chick peas, lettuce, shiitake bacon, alfalfasprouts, avocado, spiralized courgette, cherry tomatoes, slicedradishes

7. Serve both with the TTT dressing on the side.


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Competition£500 worth of PHB Ethical

Beauty vouchers to be won

For your chance to win please go toveganlifemag.com/phb

PHB Ethical Beauty is giving 10 lucky winners the chance to receive a

£50 Gift Voucher to spend on their range of organic and handmade

vegan beauty products.

PHB Ethical Beauty is a pioneering, British family business with a

revolutionary range of ethical beauty products. Home to the world’s

largest range of natural, vegan and alcohol free (Halal certied) beauty

products, PHB’s products are handmade in the UK. The company is

strongly against animal testing and palm oil.

As up to 60 per cent of what goes onto skin goes into skin PHB only

uses 100 per cent naturally derived ingredients. The cosmetics are free

from alcohol, parabens, sls, palm oil, animal ingredients, and harmful

chemicals.

The multi-award winning range includes skin care, hair care, body

care, mineral cosmetics, male skin care and natural remedies for acne,eczema, pigmentation and psoriasis.

PHB donates 20 per cent of net prots to charity to help improve the

lives of people and animals in the UK and around the world. This year

we have launched our own charity called The OneLove Foundation

and supported charities such as Vision for Zambia, The Trailblazer

Foundation and Sense UK.

To discover more about this pioneering business, the products and

charity visit phbethicalbeauty.co.uk.


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0

vegan planetVegan news from around the world

0

The New Hampshire Fish and Game Department has withdrawn a proposed administrative

rule that would have allowed bobcat hunting and trapping in the state for the rst time

since 1989. The announcement responds to many concerns raised by state residents and

conservation and animal protection organisations, including the Animal Welfare Institute

(AWI) and the Center for Biological Diversity. The list of concerns included the potential for

mistaken and illegal shooting, or ensnaring, of the federally protected Canada lynx. This animal is suering inherent

to trapping, a lack of credible science to justify the proposal, and the potential to set back recovery of the state’s

bobcat population. “We are thrilled with the New Hampshire Fish and Game Department’s decision to withdraw

its proposal for a bobcat hunting and trapping season, given legal concerns, opposition by many New Hampshire

citizens, and the objection from the legislative rules committee,” said Tara Zuardo, wildlife attorney with AWI. “This

decision will prevent much animal suering, allow the state’s bobcat population to continue to recover, and help

prevent harm to federally protected Canada lynx.”

USA: Bobcat hunting proposal withdrawn inNew Hampshire

A controversial animal circus has been forced to leave Ireland following public outcry. The Belly Wien circus

cut its nine month tour short, heading o to France after just two months. Jan Creamer, president of Animal

Defenders International said: “Circuses with animals have had their day and the public has voted with their

feet against the suering. The message that forcing animals to perform is not entertaining has been sent

loud and clear and we urge the government to listen to the wishes of the Irish people and ban wild animal

acts.” Animal rights group ARAN’s John Carmody added: “Irish people have spoken. With protests, political opposition and the public

saying no to elephants and other bewildered animals in this circus, it was only a matter of time before the big top turned into the

big stop. We say good riddance to Circus Belly Wien’s animal-acts, and hope that Irish circuses now proceed to removing all animals

from their shows so that Ireland can nally have a circus industry that is truly with the times.”

Ireland: Disapproving public force animal circus to leavecountry early


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India: Bollywood star says:Sterilise to save livesActor Priyamani has teamed up with Peta India to promote

the importance of animal birth control. The campaign

was shot by leading photographer Sam Mohan, and Tejal

Rao styled the silver screen star’s hair and make–up. Shesaid: “Countless dogs and cats suer on the streets or are

waiting in animal shelters for lack of enough good homes.

We can help ensure as many of them [as possible] get good homes by sterilising

our companion dogs and cats instead of contributing to the overpopulation

crisis.” Sterilised animals live longer and are less likely to contract life–threatening

diseases. Sterilising eliminates the stress and discomfort that females endure during

heat cycles, makes males far less likely to roam or ght and reduces the risk of

developing reproductive cancer. Sterilisation is a routine, inexpensive surgery that

makes a big impact, as sterilising one female dog can prevent 67,000 births in six

years, and sterilising one female cat can prevent 370,000 births in seven years.

Nearly half a million Australians identify as vegan–and a

further two million as veggie according to research releasedearlier this year. And plant–based restaurants are reaping the

benet with some dishes gaining iconic status. Anthony Foster,

owner of the Cornish Arms Hotel in Brunswick, said: “We had

people ringing up from interstate asking about our Big Mock burger. People drove

down from Albury [320 kilometres away]. Twenty came in on a bus from Dandenong. It

was total madness.” The burger features two non–beef patties, vegan cheese, pickled

onions and special sauce sandwiched in a sesame bun. It became famous when a new

chef at the restaurant suggested a weekly vegan night. Anthony describes himself as

‘unenthusiastic’. But the resulting success means the vegan food –described as ‘junk

food’is always on oer. Anthony says: “We nd the junkier the better. We tried to go the

healthy route with things like lentil curry but it doesn’t get half the reaction. I guess the

thing is that vegans can get their healthy x anywhere.”

Australia: Vegan eatery makes asplash with ‘junk’


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2

Publisher Julie takes to the shops to bring you her favourite veganfinds. Send information about new products [email protected]

vegan finds

Purition Raw Vegan ShakesThe philosophy behind this brand is that real foods

are essential when you’re aiming for good health. These

shakes (which come in three avours-raw hemp, raw

vanilla hemp, and raw chocolate hemp) are made from

ingredients like nuts and seeds. purition.co.uk

Queen Tea Really RelaxingBath Tea Bags

I enjoyed using these inventive pouches contain a

blend of relaxing ingredients including lavender and chamomileower. Simply leave to infuse in a hot bath for a fragrant and

relaxing soak. queenteacosmetics.com

Bellevue Earl Grey TeaI really liked everything about this

product-from its pretty purple box, to its

gentle earl grey avour with soft notes of

bergamot. Some drink it black or with a

slice of lemon, but I like it with a splash of

unsweetened soya milk. bellevue-tea.co.uk

Wyldsson’s Bake at Home Bar MixThis mix can be made with chia or ax (in place of

egg) and baked to create your own bars at home.

There’s nothing quite as satisfying as preparing

your own snacks at home, but the mix makes this

feel easy as well as virtuous. wyldsson.com ZAO Matt LipstickThis gorgeous lipstick pulls o

the impressive achievement

of being long-lasting and

moisturising at the

same time. The lipstick comes

in a beautiful bamboo case,

which you can buy rells for-

genius. zaomakeup.co.uk

Folkington’sGardenGentlySparklingElderflowerPresseWith a gentle

sparkle and lightfragrant taste this drink is a really lovely

alternative to juice or pop. They are slightly

lower in sugar-and don’t contain any articial

sweeteners-so come in at under 100

calories per can. folkingtons.com Urtekram Rose BodyLotionThis beautiful organic body lotion,

which moisturises very well, is

thick and rich with a delicate

rose scent. It’s packaged in a

practical pump-dispenser bottle

which makes it super easy toapply. urtekram.com

Bute Island Feta-Style CheeseThis sharp, crumbly, cruelty-free cheese is a wonderful

alternative to its dairy-based counterpart. Makes a perfect

meal for warmer days cubed in Greek salad with tangy

olives, sweet tomatoes and fresh cucumbers.

buteisland.com

In The Nood Roll your own Energy BallThis is a really great take on the

raw bar. You get a pack full of

delicious (and no-added sugar)

raw mix which comes in three

avours-orange and cacao,

simply cacao, and crunchy

cacao. Rather than ready-

made portions, you can

roll your own energy balls.inthenood.com

Propercorn SmoothPeanut and Almond Posh popcorn has been a gourmet

treat for a while now, but this new

avour has really lifted

the bar. With around

120 calories per bag,

it’s a really convenient

(and tasty) way to llup between meals.

propercorn.com


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S

oya is often associated with a variety of dairy-free and meat-

free vegan products. It’s believed a football pitch-size area

of rainforest is razed down every second to grow this crop.Changing a rich and vibrant rainforest into a monoculture farming plot

aects wildlife and biodiversity. It also adversely aects people, the

global climate, water reserves and soil quality. The global soya habit

is a destructive one and the blame is often laid at the feet of soy-latte

quang vegans.

But is it fair to point the nger at those following a plant-based diet?

Animal charity the WWF says: “In South America [the most aected

area] almost four million hectares of forests are destroyed every year,

2.6 million of them in Brazil alone. Although this is lower than in the

1990s, it is still far too high and can largely be blamed on heavily soya-

dependent livestock farming.”

Livestock farming you say? Turns out the vast majority of soya grown

is used in animal agriculture. In fact, according to documentary

Cowspiracy: The Sustainability Secret, up to 70 per cent of the soya

grown globally feeds animals destined for the food chain.

The WWF adds: “Soybean meal is the largest source of protein feed in

the world, and is generally used in animal feed.

“Therefore, most of the world’s soybeans are consumed indirectly by

humans through products like meat (chicken, pork and beef), dairy,

eggs and farmed sh. People also directly consume soybeans in tofu,

soy sauce, meat substitutes and other soy products.”

The upshot of this is meat eaters frequently indirectly digest more

soy than vegans. And it’s not just used for food-the use of soya for

biodiesel production is growing rapidly, as is its use in other non-food

related items including paint, ink, wax, and foam-products used by

people following all diets, not just a plant-based one.

Despite the many uses of soya, there is one single thing that people

can easily and practicably do to save the rainforests. According to

the WWF: “Limiting consumption of animal-based food products,

particularly meat, is one thing people can do to help end this

devastating trend.”

We take some of the biggest lies and misconceptions around veganism and tackle them head on

Myth 6:VEGANS ARE

DESTROYING THE

RAINFOREST BYEATING TOO MUCH

SOYA

“According to documentary Cowspiracy:

The Sustainability Secret, up to 70 per

cent of the soya grown globally feeds

animals destined for the food chain.”

“Meat eaters frequently indirectly digest

more soy than vegans.”


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44

on the coverEat the rainbow

Recipe and image from Timothy Pakron @mississippivegan

mississippivegan.com


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Wild Rainbow Bowl

• 180g (1 cup) purple or black rice• 180g (1 cup) white jasmine rice• ½ tsp turmeric• ½ tsp smoked paprika• 3-4 large shiitake mushroom caps• 2 bunches enoki mushrooms• 2tbsp tamari• Liquid smoke to taste• Drizzle of olive oil• Handful of garlic cloves• 65g (½ cup) wild garlic mustard stems (broccoli rabe or kale will also work)• 75g (½ cup) edamame• Portion of home-made or store-bought hummus• Salt and pepper• Lemon juiceRaw vegetables

• 1-2 mini cucumber• Handful of baby carrots• Handful of endive leaves• Handful of red radishes• ½ red pepperWild edibles• Handful of dandelion greens• Handful of chickweed• Handful of red bud flowers• Handful of wild violets• Handful of crabapple flowers (you can use store bought edible flowers, baby

asparagus tips, and young tender greens like baby arugula and baby kale)

1. Start by making your two different rice varieties for the base of the bowl. Purple orblack rice and white jasmine rice, cooking them separately. Add the turmeric and

smoked paprika to the jasmine rice before cooking to make the rice bright yellow.2. Next, roast the shiitake mushroom caps and two bunches of enoki mushrooms tossed

in a few tablespoons of tamari, a few dashes of liquid smoke, and some olive oilcoating them well. Bake for 15-20 minutes (until crispy on the edges) at 175°C (350°F).While roasting the mushrooms, roast a handful of whole garlic cloves tossed in oliveoil in a small baking dish at the same temperature until golden brown.

3. Once cooled, slice the shiitakes on a bias and separate the enokis into bite sizedpieces. Set aside. Then slice the garlic cloves in half and set aside.

4. Next sauté the wild garlic mustard stems until bright green and slightly browned (orthe broccoli rabe/kale)

5. Bring a small pot of water to boil, and blanch the edamame until just cooked andshock them in an ice water bath to seal in the colour. Drain and set aside.

6. Raw vegetable prep: slice the mini cucumbers, a handful of rainbow baby carrots, washand dry a few endive leaves, cut red radishes into small matchsticks, and slice half of ared pepper into thin strips.

7. Gather and wash your wild edibles: for this bowl, I gathered dandelion greens,

chickweed, red bud flowers, wild violets, and crabapple flowers. If you cannot accessthese ingredients, you can use store bought equivalents listed above.

8. Prepare your favourite hummus recipe, or purchase your favourite brand.9. Now for the fun part: Assembling. There is no right or wrong way. The whole point is

not to follow directions, but to do what you feel, playing with the colours and texturesand making it look beautiful to you.

10. Have all of your ingredients laid out like a colourful palette of paints. For the base,add mounds of each variety of rice into a large bowl. Then add a heaping dollop ofhummus to a spot on the side.

11. Now for arranging all of the beautiful components. Start by creating a separate pileof each sliced mushroom variety, reserving some. Next begin to stud in all of thevegetables. Next, stud piles of blanched edamame beans in clusters and stud a fewendive leaves here and there. Continue to fill the bowl with all of the components.Lastly, sprinkle with wild red buds, wild violets, wild crab apple flowers, wild floweringchickweed, and wild dandelion greens (or the previously discussed substitutions).

12. To finish this dish, add a sprinkling of Celtic sea salt, black pepper, and a squeeze of

lemon juice. Enjoy!

This recipe should be a fun creative expression. A work of art if you will. It’s all about

collecting and gathering the most beautiful plants that you can nd, whether it be at the

local farmers market, grocery store, or hand foraging yourself.


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6

W

e nally have the answer to the question we’ve seen so

many people ask: How many vegans are there in Great

Britain?

The last survey was done over 10 years ago, putting the number at

around 150,000, and with a recent surge in vegan interest, it felt like

the right time to nd out again.

The Vegan Society in association with Vegan Life magazine

commissioned Ipsos Mori to undertake extensive polling–and the

results are now in. While some aspects of the data have been released

to the media, including the number of dietary vegans–540,000–we

have some exclusive information here for Vegan Life readers.

Peter Smith, head of communications for The Vegan Society, says:

“Over half a million vegans in Britain is just fantastic. We now have

the facts to support what we suspected, that more people than ever

before are becoming aware of the health and environmental benets

of veganism, and discovering for themselves what really goes on in themeat and dairy industries and deciding they do not want to contribute

to the pain and suering of animals.

“The gures will help us enormously when campaigning for change at

a policy level, and will now allow us to more accurately measure the

impact of our activism. They may also entice new businesses into the

vegan market bringing more vegan options on to the high street.

“With an increase in the number of vegans of over 350 per cent in the

past decade, much of it over the last couple of years, veganism has

become one of the fastest growing lifestyle movements. The future is

truly bright if the rate of growth continues on this trajectory, and we

fully expect it to!”

The poll results are in-and they are fascinating

Vegan boom ingreat britain

E x c l u s

i v e


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So what about the numbers? According to the results of the poll (see pink box):

As the poll did not take into account those aged 15 and under, we

believe the true number is higher, as many plant–based parents also

have vegan children. In addition the number of younger vegans has

been anecdotally on the rise in recent years.

Laura is one of the founders of Teen VGN, an organisation that

supports teen vegans with advice, a summer camp, and information.

She says: “We’ve noticed an increase in is the interest in our camp. Of

course our rst year we only opened our camp up to 32 young people

because we weren’t sure how well it would be taken (or even how many

young vegetarians and vegans there were in the UK). But with that

selling out so fast and having over a hundred people on our waitinglist ready for this year, it was only then we realised how many young

people there are just in the UK, so interested in a vegan lifestyle.”

Keith Coomber and Julie Saunders founded Vegan Life magazine

in 2014. Both vegans, they felt the publication they wanted to read

themselves, was missing from shelves. Keith says: “I’m not surprised

to see a hike in the number. We’ve seen more and more people start

to read our magazine and tell us their stories of how they feel less

isolated as the sector grows. We’ve seen so many new plant–based

companies spring up we’ve started a Vegan Trade Journal for the

business readers.

“There’s something really exciting happening–for whatever reason, beit compassion, health, or the environment, it’s great to see concrete

evidence that the ranks of vegans are swelling as this wonderful

lifestyle becomes more accessible and widespread.”

So who is a ‘typical’ vegan?According to the poll there are certain factors that make you more

likely to be vegan.

63%

37%63 per cent of vegans are female

making 37 per cent male.

42%14%

Of all vegans, 42 per cent

are in the 15-34 age group

compared to only 14 per

cent who are over 65.

88 per cent of all vegans live

in urban areas: 12 per cent

live in rural areas.

44%• People with children are

less likely to be vegan

than those who are not

parents.

• 39 per cent of vegans are

single compared with 27

per cent of the general

population.

44 per cent of vegans are

married or living as married

compared with 58 per cent

of the general population.

542thousandfollow a vegan

diet. This meansthey do not

consume any

animal products

at all.

Over half a million

vegetarians are looking

to become vegan

Over 1.5 million people

follow a vegetarian diet.

360,000360,000-or 0.69 per cent of the population-are

lifestyle vegans.

This means current potential vegans number

over one million people made up of the

542,000 vegans and half a million veggies

wanting to become vegan.

How does polling work?A poll is designed to measure the views-for example, relating to

politics, or lifestyle, of a group of people. In the case of our poll,

that was residents of England, Scotland, and Wales, aged over 15.

This polling was carried out by Ipsos Mori who questioned almost

10,000 people-aged 15 and over- about their eating habits, and

lifestyle habits.

When polling, you don’t have to ask every person in the country

their opinion: rather you choose a sample that is representative of

the whole group you are nding out information. This means the

group you question-known as the sample-must be representative

of the gender, age, socio-economic background and other factors,

of the population as a whole.

Almost twice as many vegans in the study had

a degree/Masters degree or a Phd than those

with GCSE qualications alone.

78 per cent of people who are vegan are the

main shoppers in the household compared with

22 per cent of vegans who are not the main

shopper.

Of the vegans we asked 77 per cent live in a house

without children compared to the national average

of 69 per cent.

AGE15–24: 20%

25–34: 22%

35–44: 13%

45–54: 19%

55–64: 12%

65+: 14%


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8

Cress to impress

8

A delicious way to kick-start your day

Watercress, Orange andKiwi juice

• 50g (2oz) watercress• 2 kiwis, peeled and chopped• A few mint leaves, torn• Juice of 1 orange or 125ml (4fl oz) fresh orange juice• Juice of 1 lime

1. Place everything in a blender and whizz together. Orif you have a juicer, process the watercress, kiwi andmint together, then stir in the orange juice and lime.Pour into glasses and chill until ready to serve.

Recipe and image from watercress.co.uk

Serves 1

Kcal 114 | Fat 1.1g | Carbohydrate 23.6g Protein 3.7g | Fibre 3.2g (per serving)

Our new Vegan Life mason jars are perfect for

serving and transporting this delicious juice. You can

view our range of accessories on our online shop:

veganlifemag.com/shop

TOP TIP


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Why are so many of these animals still forced to endure experiments?

FIGHTING FOR PRIMATES


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eat and drink-Vegan style

Usha

Glasgow

Glasgow is not only a historic and artistic city, but also a fantastic place for vegan and

vegetarian dining. With its dedicated vegetarian menu, Usha’s serves up delicious

Indian street food in contemporary, glam surroundings. All tried-and-tested recipes are

designed and inspired by the owner’s mother-in-law Usha Bhalla, in consultation with top chef

Sameer Sehgal.

The food is authentic Indian of the highest quality and all dishes are quite obviously freshly

prepared. Dishes come in sharing plates or tapas size in order to promote the traditional concept

of sharing food and the level of spiciness can be adjusted to suit every individual taste.

The menu was easy to navigate, meat options in red on one side, veggie options in green on the

other. There were helpful symbols that clearly denoted if options were vegan or gluten-free. Clear

descriptions appeared under every dish, so there was no confusion over what you were ordering.

The restaurant is tastefully decorated with mood lighting, soft furnishings and cosy corners –

perfect for sharing. The sta were attentive and seated us quickly–taking the time to explain how

the menu works and highlighting which dishes were vegan friendly.

A clear favourite amongst the group was the dosa: a thin crispy pancake made of rice and lentil

our. There was a choice of three llings for the dosa; ‘methi aloo’ which consists of spinach and

potatoes, ‘chole’ which blends cooked chickpeas, green chillies and coriander and nally ‘roast

Indian veg’ which included paneer (an Indian cheese). You could of course request this option

without the dairy. This was quite possibly the best dosa I have ever had (and I’ve tasted a few).

The crispy dosa was complimented perfectly by the uy potatoes, spinach and aromatic spices.

The food is served in tapas size, meaning we were able to try out a wider variety of dishes. The

samosa chaat was particularly memorable. Described by sta as a ‘street food favourite’, it

combined fragrant samosa, sweet chickpeas, crunchy salad and a yoghurt sauce. It was mild in

taste but full of avour. For something a little dierent, the lightly spiced aubergine pakora which

was served with a sweet, tangy dipping sauce was delicious and devoured by the group in no time

at all.

With a dessert menu comprising of very few vegan options–mainly only smoothies–we decided

to forego pudding. Having said that, the smoothies were full of fruit and sounded pleasant and

refreshing, with avours such as strawberry delight and raspberry ripple. The level of variety at

Usha’s certainly warrants a second visit. Overall, the service was faultless and vegans were well

catered for with an abundance of tasty and avourful dishes.

ushas.co.uk

“This was quite possibly the best dosa I have ever

had (and I’ve tasted a few). The crispy dosa was

complimented perfectly by the fluffy potatoes, spinach

and aromatic spices.“


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4

BĀo wow!

4

Recipe from Lydia Downey, Demuths Cookery

School, Bath. demuths.co.uk.

Photography by Rob Wicks Eat Pictures

These Chinese buns taste as good as they look


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Vegetable Bāozi SteamedChinese Buns

Dough• 450g (3½ cups) strong white flour• 1 tbsp dried yeast• 1 tsp sugar• 275ml (9.6 fl oz) lukewarm waterFilling

• 2 tbsp sunflower oil• 2 spring onions, chopped finely• 5cm piece of ginger, minced finely• 2-3 cloves garlic, minced finely• 200g (2 cups) chopped mixed vegetables-for example: Chinese leaf or

green cabbage shredded finely, grated carrot, mushrooms, fresh orrehydrated shiitake mushrooms, black fungus, cashews

• 30g (1oz) dried tofu skin, rehydrated, shredded and chopped finely• ½ tsp sesame seeds• 1 tbsp shoyu• 1 tbsp Kecap Manis (Indonesian sweet soya sauce)• 2 tbsp Chinese Shaoxing or rice wine• 1 tsp toasted sesame oilShoyu Dipping Sauce• 1 tbsp shoyu• 1 tbsp Kecap Manis

• 1 tbsp Shaoxing rice wine (made from glutinous sticky rice and has anamber colour and nutty flavour)• ½ tsp hot chilli sauce• 1 tsp toasted sesame oil• Water to mix

1. To make the dough, whisk the sugar and dried yeast into the water and

leave to stand until frothy.

2. Put the flour into a large mixing bowl or stand mixer with a dough hook

attachment, and add the yeast liquid, stirring till combined.

3. Knead by hand for roughly 10 minutes, or mix in the machine till the

dough feels smooth and elastic. Place the dough in a clean, lightly oiled

bowl, cover with cling film, and leave to rest for an hour till doubled in size.

4. To prepare the filling, finely chop the spring onions, garlic and ginger

either by hand or in a mini electric chopper or hand blender.

5. Prepare all the vegetables.

6. Heat the oil in a wok or frying pan, and stir-fry the spring onions, garlic

and ginger for about 30 seconds. Add the vegetables and sesame seeds,

and cook for 2-3 minutes. Add the rehydrated tofu skin, shoyu, Kecap

Manis, rice wine and sesame oil. Taste and check the seasoning, adding

more shoyu if required. It is important to season the mixture really well,

as Baozi fillings tend to be strongly flavoured. Leave the filling mixture to

cool.

7. To assemble the buns, lightly flour your worktop and knead the dough

again. It should feel soft, smooth and elastic. Roll into a long sausage

shape, and cut into 20 pieces roughly the size of a golf ball. Take a

piece of dough, and flatten slightly in the palm of your hand into a small

pancake.8. Put a heaped teaspoon of filling into the centre, and gather the edges of

the dough to the centre, pleating and pinching them together at the top

with a little twist. This creates a classic characteristic pattern and shape

of the bun.

9. Cut out 20 small squares of baking parchment, the size of the dumplings

10. Heat a saucepan of water, for the steamer to fit on to.

11. Place the Baozi in the steamer, each sitting on a square of baking

parchment allowing space in between each for expansion. Steam on high

heat for 10 minutes. Serve hot with a shoyu dipping sauce or a sweet chilli

sauce would all go well with the Baozi.

12. To make the dipping sauce, mix all the ingredients together and add

enough water to make the consistency of a dipping sauce.

Makes 20 small buns


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6

The humble pulse has really hit the spotlight in 2016 as the

United Nations [UN] has designated it International Year of the

Pulse. Throughout this year the UN will work to spread a number

of key messages on a global scale. Namely that pulses are highly

nutritious and have important health benets, they are economically

accessible and contribute to food security at all levels, foster

sustainable agriculture and contribute to climate change mitigation

and adaptation and promote biodiversity. Pulses are dry seeds ofleguminous plants, such as beans, peas and lentils.

Why are pulses so important?

They are packed with nutrients and are a fantastic source of protein,

which makes up around 20-25 per cent by weight, double the protein

content of wheat and triple that of rice. When eaten together with

cereals the protein quality in the diet is signicantly improved and a

complete protein is formed.

Pulses have a low fat content and contain zero cholesterol. The

glycaemic index (an indicator of the eect on blood sugar) is also low

in pulses, and they are a signicant source of dietary bre. Since they

do not contain gluten, they are an ideal food for celiacs. Additionally,

pulses are rich in minerals (iron, magnesium, potassium, phosphorus,

zinc) and B-vitamins (thiamine, riboavin, niacin, B6, and folate) all of

which play a vital role in health.

They are also high in bre, and other essential nutrients. Their high

iron and zinc content is especially benecial for women and children

at risk of anemia. Pulses also contain bioactive compounds that show

some evidence of helping to combat cancer, diabetes and heart

disease. Some research indicates that eating pulses regularly can help

control and combat obesity as well.

Legumes in the uk

Nick Saltmarsh is one of the founders of Hodmedod-a business which

sources and supplies beans and other products from British farms. The

company is working with growers on trials of a wider range of pulses,

including lentils and a wider variety of beans, to assess the viability of

production in the UK. He oers his guide to local legumes.

Fava Beans

Delicious, nutritious and good for the soil, fava

beans are a variety of broad bean, vicia faba, leftto ripen and dry before harvest. They’re also known

as eld beans, horse beans, Windsor beans or ful.

Britain’s original bean, fava beans have been grown

and eaten here since the Iron Age. They’re still

widely grown though mainly for export rather than consumption in the

UK.

Whole Fava Beans are perfect for spicy Egyptian ful medames, truly

British baked beans, stews, curries, salads and more.

Split Fava Beans are tasty, versatile and easy to cook–they don’t

even need soaking. Use them to make dal, falafel or hummus–or add

a handful or more to soups, stews or curries. The beans get softer and

softer the longer they’re cooked.

Red Haricot Beans

Red Haricot Beans have a superb taste, delicate

texture and rich garnet red colour. They’re

especially good in chillis, bean casseroles and salads. Hodmedod

works with one of the only growers of these beans in the UK, Tim

Gawthroup.

Gog Magog Beans

Following a successful trial in 2014 Hodmedod is

working with selected growers to produce large

white Gog Magog Beans and hope to have a new

A look at these nutritional powerhousesYEAR OF THE PULSE


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crop available from late 2016. Deliciously tender and buttery they make a great alternative to

butterbeans or Greek Gigantes beans.

Carlin Peas

Grown in the Britain for at least 500 years, marbled brown ‘black badger’

Carlin Peas have a superb nutty avour and rm texture. They make a

perfect British-grown substitute for chickpeas. They’re great in soups,

stews, curries and salad, pairing well with roast vegetables.

In Lancashire they’re traditionally served ‘parched’-boiled and roast or soaked in vinegar-on

Bonre Night. They’re celebrated in parts of Yorkshire on Carlin Sunday, the fth Sunday in Lent,

and known as Grey Peas in the Black Country. Hodmedod also sells a redder variety, ‘red foxes’.

Yellow Peas

Split Yellow Peas are one of the most used pulses in British cooking, with a

satisfying avour and smooth texture, they add body and depth to soups,

stews, dhals and dips. Whole Yellow Peas are the same peas used for Split

Yellow Peas but with the skin left on. Rarely found, they have an excellent

avour and rm texture, especially good in curries.

Blue/Green Peas

Split Green Peas provide a rich colour and avour to warming and hearty

soups or dips. Whole Blue Peas are the same peas used for Split Green

Peas but with the skin left on. They’re a rm but tasty pea with plenty of

bite and superb in spicy dishes.

Marrowfat Peas

Marrowfat Peas are best known as the traditional variety for classic mushy

peas but they’re also fantastic in soups, dips and casseroles.

Beluga Lentiland KaleHot Saladwith SrirachaSoy YogurtDressing

1. Heat the lentils according to packet instructions. 2. Steam the kale for 1-2 minutes until tender and drain.3. Divide the lentils and kale between 4 dishes and top with the spring onions and tomatoes. 4. For the dressing, mix the sriracha and yogurt together, then drizzle over the salad. Serve

immediately.

Serves 4

• 1x 250g (8½ oz) packet of beluga lentils(you can try Merchant Gourmet)

• 2 large handfuls of kale• 2 spring onions, chopped• 2 tomatoes, diced

For the dressing• 1 tsp sriracha hot sauce (or to taste)• 3 tbsp plain soya yogurt


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8

eat like an egyptian

8

A surprisingly easy traditional meal

Egyptian Falafels – or Ta’amia

Falafel• 500g (2½ cups) split fava beans, soaked overnight (or speed-soaked in boiling water)

• 1 red onion• Big bunch fresh coriander• 1 red chilli pepper• Zest of 2 lemons• 10 mint leaves• 3 pinches coarse salt• 3 pinches fresh ground black pepper• 1 tsp cayenne• 1 tsp ground cumin• ½ tsp cinnamon• Vegetable oil for deep frying

Yoghurt sauce• 8 mint leaves• 350g (1½ cups) vegan yoghurt• Juice of ½ lemon• Coarse salt• Fresh ground black pepper

1. For this recipe you need to soak the beans, but don’t boil them

as all the cooking happens in the oil. The beans can be soaked

overnight or speed-soaked by placing them in water that’s been

brought to the boil, then taking it off the heat and leaving to stand

for 1 hour.

2. Coarsely chop the herbs, chilli and onion. Mix with the beans,

spices and lemon zest, and pulse in a food processor until fairly

smooth–though not to a paste.

3. Roll ping pong ball size patties from the mixture and refrigerate for

30 minutes.

4. Meanwhile, prepare the yoghurt sauce. Finely chop the mint and

stir with the yoghurt, lemon juice, salt and pepper. Refrigerate.

5. Heat enough vegetable oil to cover a single layer of patties in a

deep pan. When the oil is very hot, carefully place the patties in

the oil and deep fry until dark golden brown–this will take a fewminutes.

6. Drain briefly on kitchen paper and sprinkle lightly with salt.

7. Serve the falafel with the yoghurt sauce, a lightly dressed salad

and some pitta bread.

Makes about 16

Recipe and image from hodmedods.co.uk

kcal

186

Fat

1.9g

Saturates

0.9g

Sugars

5.4g

Salt

0.3g

Protein

12g

Per 100g:


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

This page is all about top treat and snack food nds that just happen to be suitable for vegans. These products aren’t 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.

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

Share it with us onFacebook (facebook.com/veganlifemagazine)

Instagram

(@veganlife_mag)

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(@veganlife_mag)

or you can send us an email or a letter: [email protected]

The Accidental Vegan, Park House,The Business Centre, Earls ColneBusiness Park, Earls Colne, Colchester,

Essex CO6 2NS

Hotel ChocolatOrange TangsHotel Chocolat provides vegans with anabundance of choice when it comes todairy-free treats. Enrobed in rich darkchocolate these zesty tangs are noexception. Paired perfectly with a cup oftea it will be hard to refrain from eating the

entire box in one sitting.

Guinness Rich Beef ChilliThick Cut Potato SnacksWith a strong meaty taste, it’s surprisingthese crisps are SFV. Not for the fainthearted, these thick cut, hand cookedcrisps pack some serious punch. Deeplayers of authentic avour will have youcoming back crunch after crunch. Nomatter the occasion, these avoursomecrisps will be your perfect snacking partner.

Sainsburys Rose and LemonTurkish DelightThis Turkish treat is a nostalgic much-lovedindulgence amongst many. The delicateavours of tingly lemon and rose areperfectly distributed throughout each bite-size piece. Smothered with powdery sugar,this SFV Turkish Delight is certainly true to its

name–delightful. To keep it fresh, try coatingeach uneaten chunk in dark chocolate.

Levi Roots CaribbeanCurry SauceWith scotch bonnet chillies listed as aningredient, this fragrant Levi Roots creationwill be a winner for anyone who enjoys theircurry with a powerful kick. Simply add anyvegetables, beans or pulses of your choiceto the sauce for a avourful, authentictaste experience.

Tesco Broad Bean,Asparagus and MintHoumousWhile traditional chickpea houmous is amainstay of a plant-based diet, some ofthe avoured prepared dips often comewith unwanted ingredients like milk. Thisfresh and delicious option is luckily SFV.The avour combination is summery andlight. Dunk crunchy crudites in it or slather

on wedges of warm, toasted pitta bread.


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00

This refreshing drink takes only seconds to whip up

Lush slush

Recipe and image from Icy, Creamy, Healthy, Sweet by Christine Chitnis.

Reprinted by arrangement with Roost Books, an imprint of Shambhala

Publications, Inc. Boulder, CO. roostbooks.com

kcal

202

Fat

10.6g

Saturates

9.0g

Sugars

23.1g

Salt

0.0g

Protein

2.6g

Per serving:

Pineapple MintSlushies• 64ml (¼ cup) coconut cream (from

one can full-fat coconut milk)• 130ml (½ cup) freshly squeezed

orange juice (from 1 orange)• ¼ cup shredded mint leaves, plus

mint sprigs for serving• 160g (1 cup) frozen pineapple

chunks• 160g (1 cup) ice cubes

1. Chill a can of coconut milkundisturbed overnight so that thecoconut cream separates from thecoconut water. Carefully open thecan and use a spoon to scoop out just the coconut cream (reservethe remaining coconut water foranother use).

2. Squeeze the orange juice into aglass measuring cup. Submerge theshredded mint leaves in the juice,muddle, then let sit for 15 minutes.

3. While juice is infusing, combine thepineapple chunks, coconut cream,and ice cubes in a blender andblend on high speed until frothy andwell mixed. Strain the mint leavesfrom the orange juice, add the juice to the blender, and blend untilcombined.

4. Pour into two frosted glasses andgarnish each with a sprig of mint.

Serves 2

• Keep your freezer stocked with

containers of frozen fruit so that

whenever the urge strikes to whip

up a slushie, shake, or smoothie,you are ready to go.

• If you haven’t prepped ahead,

Documents

Vegan Life June2016