How long have you been vegan / vegetarian and what prompted you to make the switch to a plant based lifestyle?

MC: I have been vegetarian on and off since I was about 10.  In 2007 after reading Skinny Bitch I started reading up further on where my food was actually coming from and became vegan (I was not even vegetarian at the time).

SH: I was a veggie for 17 years before turning vegan 2 years ago after reading skinny bitch.  The information in that book changed my life and adopting the vegan lifestyle was the best thing I could do for the environment, animal welfare and health.

Many people are vegan / vegetarian for health, environmental, ethical and spiritual reasons. What are your main reasons for being vegan / vegetarian? Have these changed over time?

MC: For me it was primarily ethical, environmental and I guess emotional, I don’t see why anything should have to suffer for me. If I can live without meat, cheese, leather etc why would I want to consume it?

SH: For environment, animal welfare and health reasons initially.  More recently I have learned more about raw vegan living which really an appeal to me, there is a spiritual side which would work well with the meditation work that I do.

How have your friends, family and colleagues reacted to you going vegetarian / vegan?

MC: All my friends have been totally accepting and never questioned my decision. Of course you get the odd person winding you up, but in the end it’s harder for them to justify what they are doing when you explain why you aren’t doing it.

It’s probably been the hardest for my husband who is a big meat eater. Whilst he has vastly improved from when I first met him over 12 years ago (he wouldn’t even look at a vegetable), he has said sometimes he wishes I was ‘normal’. Unfortunately as I point out to him, people may not very well have the choice in the future and being vegan will be the norm. Conversely whilst he does not enjoy the benefits my diet provides to him, he is glad that I will keep our son on the, quote: ’straight and narrow’.

SH: At first no one really understood beyond not eating dairy.  There is a lot to being a vegan, it is a lifestyle choice.

Where do you find most support for your vegan / vegetarian lifestyle? (online, a particular site / forum, societies, veg friends / family, email buddy etc)

MC: Sasha and I both went vegan at the same time, initially we supported each other, it definitely made it easier having someone to do it with. As we were also working together we would take it in turns to make lunch for each other.

We noticed that whilst there were good websites on certain aspects of vegan living, there wasn’t really a one stop website. We decided to make our own To Happy Vegans, and it is basically everything that we have learned, and are still learning along the way.

SH: Mitsuko was the best support, we became vegan at the same time, researched it together and fed each other.  We knew we where doing a good thing and have always wanted others to join in….  So tohappyvegans.com was created.

Has going vegan / vegetarian had an impact on your life in other, less obvious ways? (ie; learning to cook, improvement in health, involvement in activism, career change etc)

MC: I had enjoyed baking occasional in my pre vegan days, but it’s now reached new heights! I must bake (mainly cupcakes) at least once a week and becoming vegan has also made me a lot more adventurous when it comes to cooking meals. I’m always scribbling down recipes that I happen to come across, I have a very big to do list!

The website itself has been a major catalyst; we decided to start doing some festivals and booked ourselves in at the London Vegan Festival which was in September, and Animal Aid which is in December. Our stall primarily sold home baked goods, but also provided information about other vegan websites and products. We really enjoyed it and are now looking to get a permanent pitch somewhere.

SH: My cooking has improved so much in the last couple of years.  I still LOVE food and want to eat tasty, textured and delicious food and why shouldn’t I?!!  I can cook a fine muffin now.

What are some of your favourite vegan foods?

MC: Luckily for me all the foods I loved before I was vegan were or are easily veganised. My idea of heaven is having a meal with lots of little dishes, I love dim sum, meze, tapas, basically I like to have a little bit of everything! I also had a lot of Japanese food growing up, so these have a real comfort factor for me, nothing tastes more like home then some rice and pickles or a bowl of ramen. Ooh and I love a good curry, the spicier the better!

SH: I like all foods, fresh fruits and veggies picked from my garden as well as sprouts (as in beans not Brussels)

Is there anything you’ve found difficult since going vegan / vegetarian?

MC: I wouldn’t say it’s ever been difficult, annoying sometimes, but living in London I am lucky to have a lot of options and anything I can’t find I can do without! I think the key thing is to be prepared, it’s not so easy to be spontaneous when you are eating out.

SH: Nothing would stop me being a vegan; it is a completely accessible and easy lifestyle.  I think everyone should be one.

What is the best thing about being vegan / vegetarian?

MC: Being vegan is another part of my quest to try to reduce my impact on the planet and the amount of resources my life uses up. It would be nice to think that the way I strive to live might in some small way influence the people around me and help them to make decisions that are beneficial not only to themselves, but every living thing we share this world with. If that were true, that would definitely be the best thing about being vegan.

SH: A vegan lifestyle means a lower carbon footprint; it is good for your health and helping animals.  It is all good.

Do you have any advice to share with others who would like to go vegan / vegetarian?

MC: There are lots of other lovely vegans out there who want to help you! For specifics we have a ‘Getting Started’ section on our website with information and tips on eating out, stocking up your vegan kitchen and more.

SH: I would direct them to our website www.tohappyvegans.com - a complete guide to vegan living.  Anyone can obtain all the info they want from their on nutrition, vegan fashion, chocolate, recipes and our day to day blog which covers any vegan undertaking that we are undertaking!

Everything and anything else you’d like to add:

SH: Becoming vegan is simply one of the best things that I have ever done.  It is a lifestyle choice that really increases your product awareness and cooking!  There is more to food shopping than the 4 big supermarkets.  As you learn more about being a vegan share the information with friends and family.  Help breakdown the perception.

Also - why isn’t everyone vegan?  Being vegan is misconceived.  A non vegan thinks we live on lettuce leaves and lentils and has no idea of the vegan products available.  Most people have no idea their toothpaste, shampoo & soap contains animal by products.  If they did would more people make better purchasing choices.

Thanks guys! If you would like to learn more about Mitsuko & Sasha visit To Happy Vegans. They have loads of brilliant information available, including tips on health and fitness, fashion, beauty and more. Some amazing recipes too.

Roasted chickpeas

A hearty and tasty snack that you can customise with all your favourite herbs and spices. You just need a little oil, a roasting pan, some chickpeas and any flavours you might like to add - salt, garlic and lemon juice works well, as do spices like cumin and paprika. Bake in the oven until golden. These can be sealed in an airtight container after cooling to have later too.

Hummus & veggies

Hummus is one of the veg world’s most celebrated foods - it’s delicious, filling, creamy and addictive. It can also be made in loads of different ways. See the recipe section under ‘Vegan Eats’ on the left sidebar for my recipe that combines chickpeas, water, olive oil, garlic, tahini, salt and lemon juice. Hummus is great as a sandwich spread, a dip for vegetables and crackers and also as an accompaniment to salads.

Muffins

Muffins are a great mid morning snack to have with your tea or coffee and can be made in advance. Some can even be kept in the freezer, individually wrapped and ready to go. There are endless variations on muffins - dried and fresh fruit, nuts, and even vegetables make good additions.

Olives

Olives are a great snack - they are full of good fats and very tasty. There are loads of different varieties and many come with different herbs, spices and oils added. Yum!

Of course this is not a complete list - fruits, nuts, chocolate, crackers, biscuits and breads also make great veg snacks. What do you like to snack on?

Which is why I’ve decided to share what I eat on a daily basis. Normal, home made, quick and easy, everyday vegan eats is what this post is all about. More specifically: everyday vegan lunches.

Below I’ve posted a few of the lunches I’ve eaten over the past week. They don’t require a lot of preparation and can be made with ingredients that you’ll probably already have on hand.

Bruschetta

Mix some chopped tomatoes, fresh herbs, lemon juice and salt together and pile on toast. Spread a thick layer of tofutti cream cheese on first if you’re feeling especially decadent (or tahini if you want to up your intake of calcium).

Tofu & Bean Salad

This is a protein packed salad that can be whipped up in no time. Simply layer fresh greens on a plate (spinach or lettuce works well), add some rinsed cannellini beans and cubed marinated tofu and finish with some sesame seeds and a drizzle of balsamic vinegar or a simple dressing of lemon juice, olive oil and salt. You can of course add any other chopped vegetables you have around too.

3. Tofu Sandwhich

I admit it - ‘Tofu Sandwich’ doesn’t sound all that appealing but trust me - it’s good!  The sandwich below is made with avocado, sliced cucumber, lettuce leaves, artichoke, tomatoes and sliced almond and sesame tofu (I buy this at the health store but you can easily marinate your own or even replace with beans or other vegetables). Yum!

These are just a few of the lunches I eat on a regular basis but there are many more lunch possibilities out there! Get creative, experiment and if you’ve got a great vegan lunch idea feel free to share it in the comments section.

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Well, we did it! We being myself & a handful of trusty and wonderfully helpful volunteers. We baked, set up, sold, educated and raised funds! It was a great day from start to finish and we had many interested customers enquiring about baking without eggs, allergies and even the logistics of going vegan.

Me with some of the yummy cruelty free treats we had on offer:

As well as…. Vegan Chocolate Oreos! Recipe coming soon…

Coffee Cake:

Ginger Spice Cookies (in progress, the filling is added to make them into sandwich cookies!)

Chocolate Cake with Vanilla ‘Butter Cream’ Icing:

German Apple Cake from ‘The Joy of Vegan Baking’ by Colleen Patrick-Goudreau:

Other treats on offer included lovely lime and coconut muffins, chocolate muffins and orange shortbread from Ruth, an array of delicious and decadent cupcakes from Mitsuko, muffins from Sasha and stunning cupcakes from Uma. Thanks to everyone who baked and enjoyed!

All money raised has gone to FRIEND Farmed Animal Rescue in Kent who care for about 100 non human animals who very much need their help. FRIEND is run by Marion and Mark and supported by donations and volunteers.

If you’d like to check out other bake sales that happened around the world in June visit the Worldwide Vegan Bake Sale page. And if you’d like to hold your own bake sale next year (or this year, the organisers are happy for people to organise events outside of the set period) get organising! Once you have a venue sorted it’s all pretty easy and loads of fun.

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This is where it’s at!

For a more detailed view of the bake sale location click on the map or the link below:

• Hampstead Vegan Bake Sale Map

Find us on facebook:

And if you’re on Facebook check us out by clicking the link below. You can ‘attend’ and also invite friends who might be interested - the more the merrier!

• Hampstead Vegan Bake Sale Facebook event page

More links:

• Worldwide Vegan Bake Sale site
• Check out other Vegan Bake Sales all over the globe!

So if you’re craving some vegan peanut butter cups or decadent chocolate cake pop in and see us on Saturday! And if you want to help out just email sarahATtheveganmentorDOTcom or leave a comment. 

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In recognising this fact the folk at Compassion For Animals have come up with a brilliant idea. Simply put: vegan bake sales. And lots of them! All over the globe in fact. 

From June the 20th until the 28th different groups worldwide will be holding vegan bake sales. Baking up a storm and then taking their cakes, cookies and muffins to the streets to raise funds for the cause or charity of their choice. What better way to let people know more about veganism! 

So far there are participants from Auckland to Copenhagen and everywhere in between. Check out the participants page to see if there’s a bake sale near you. If not why not get baking and hold one yourself or with a group of friends? There are plenty of helpful resources at the link below to help first time bake stall holders get organised and still a few weeks to plan and promote your event. 

• Worldwide Vegan Bake Sale

I will be holding a vegan bake sale in London (details coming soon!) along with a few volunteers so would love to hear from you if you’re interested in helping out or donating baked goods. Just send me a quick email at sarahATtheveganmentorDOTcom or leave a comment. 

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Packed full of lovely pictures, endearing anecdotes and compelling research, this book is much more than a catalogue of farm animals and their habits - it’s a celebration.

Hatkoff draws our attention to the lives of animals that are most commonly used for food (chickens, geese, ducks, turkeys, cows, pigs, sheep and goats) in several different chapters. Using the latest discoveries in animal behaviour she points out the abilities of these animals to remember, plan, feel and socialise. 

Divided into short sections within each chapter, this book is a really easy read and would make for a great coffee table book or gift. The many anecdotes, wonderful pictures, accessible design and inspiring quotes mean that this will not be one of those books that end up relegated to your reference shelf - you’ll want to keep this one nearby. 

What other people are saying:

‘Beautiful, evocative and pretty much perfect - this book will leave you changed for the better.‘ - Rory Freedman, co-author of Skinny Bitch

‘This beautiful, well-researched book should make every meat-eater think differently about the lives of the animals that turn up on his or her plate.’ - Peter Singer, Princeton University, author of Animal Liberation

‘Amy Hatkoff’s insightful book addresses a question we’ve finally started asking: just how evolved is our place in the food chain, anyway? It’s time we realised we are dealing with sentient beings rather than assembly-line widgets. Books like this one point to a more enlightened road: the future depends on us taking it.’ - Dan Barber, Owner and Executive Chef, Blue Hill Restaurants

From the author:

The following is a short clip from Amy Hatkoff, author of The Inner World of Farm Animals, about why she wrote the book and a few of her favourite anecdotes:

‘Now I can look at you in peace; I don’t eat you anymore.’ - Franz Kafka (Novelist)

If you’ve found yourself much more interested in the habits, lives and worlds of farm animals since going vegan (as I have) and are looking for a solid and positive guide to their social, emotional and intellectual capacities, this may well be the book for you. (Added bonus: if you do decide to buy a copy you’ll also be helping the animals directly as a portion of all profits from the book will go towards animal protection organisations). 

• The Inner World of Farm Animals - Their Amazing Social, Emotional and Intellectual Capabilities

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Thankfully most towns have weekly markets these days - places where you can go and forage, chat with those who have produced your fruit and veg and grab a bargain! 

Although I don’t shop at markets as often as I’d like one of my favourites (for variety and scale) here in London is undoubtedly Borough Market on the South side of London Bridge.

There has been a market near this site since the 13th century (some claim well before then) and it is one of Britain’s largest purveyors of local and imported fruit, veg and other food stuffs.

The market as it was circa 1860:

Today Borough market sells wholesale produce on week day mornings and is open for retail on Thursdays, Fridays and Saturdays. Saturdays are particularly busy as tourists and London locals alike flock to Southbank, stopping along the way to pick up supplies for the evening’s meal, a special ingredient or a spot of lunch. 

If you’re looking for interesting varieties of mushrooms that are hard to find in your average supermarket, Borough market might well be your answer. As well as the standard Shitake, Opens, Portobello and Chestnut varieties there are fat King Trumpets, thin Enoki and various wild varieties. 

Local and imported fruits are also abundant…

As are hearty root vegetables like potatoes, turnips, carrots and beets.

Borough market is one of those places that really does have it all. And while I love to support smaller local farmers’ markets whenever I can it’s always nice to be able to be confronted with so much varied and interesting produce. Beats the wilting spinach at my local supermarket any day!

Next time you go be sure to take a few tough reusable canvas bags to lug your goodies home in and if you happen to be there at the end of the day keep an eye out for discounts - many of the sellers will reduce the price of their produce so they don’t have to transport or store it. (Last time I went I managed to get a free loaf of cottage bread when buying a rye loaf!) 

• Borough Market

Do you have a local market in your neighbourhood? Chime in and share where your favourite is and what type of produce is available there.

(Also because I just discovered polldaddy.com)

Exercise your right to vote. Together you and I (and poll daddy) will finally be able to assess the true culinary habits of The Vegan Mentor readership. 

One click and your done!

If you care to elaborate on your vote, comments are always welcome!

Why do we treat different species in such remarkably different ways? Is it because we’ve always done so? Because some are less ‘intelligent’ than others? Because some have complex emotions while others don’t?

The last point is the focus of a documentary from Animal Place that features Jefferey Masson, author of ‘When Elephants Weep’ and ‘Dogs Never Lie About Love’, and his encounters with various animals that have been fortunate enough to be rescued from our dinner plates. 

‘Masson delves into the rich ancestry of these curious and intelligent  animals  and interviews top experts  in animal behavior who offer scientific perspectives on these amazing creatures.’ - Animal Place

This is a very touching and captivating film that shows just how aware and intelligent the species we commonly breed and kill for food truly are. 

Watch Part One:

• Visit the Animal Place site

Watch the rest of the documentary here:

• Part Two
• Part Three
• Part Four
• Part Five
• Part Six

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