Sunday, June 25, 2017

Roshni Sanghvi: Busting Them Fitness Myths Vegan Style




Meet Roshni Sanghvi. This Dhokli and Thepla loving Gujrati was raised in Bangalore. In fact her Kannada is almost as good as her Gujrati. 

Roshini is busting fitness myths vegan style. It didn't start out this way. A few years ago she went to New York and earned her Masters in Clinical Social Work. An unexpected family emergency moved her back to India. That's when the fitness bug bit, so much so she's made it her profession. Today Roshini is a Bangalore-based fitness coach and motivator helping people reach their personal fitness goals. Oh yeah, and of course she's totally vegan and custom makes plant-based diet plans for all her clients. 


Here's 4 questions for Roshini. Spoiler: Her answers will turn your understanding of nutrition and fitness on its head. Let's go!



Hi Roshni! Tell us, how did veganism and fitness intersect for you? 

R.S: As a profession I have been in the fitness industry for close to 5 years. Veganism happen to me when my profession slowly started becoming my passion and I started working on my own physique goals. I believe any person in tuned with his/ her body  will never go back to a regular diet after they try plant-based food. That's simple because you'll understand what a drastic positive effect it has on your endurance and strength. The moment you stop consuming meat and dairy, you cut consuming toxins and chemicals. That means the body can focus on healing and building muscle mass instead of processing meat and dairy. 



I wouldn't mess with her




What are 2 myths you think you are doing a good job of busting as a vegan in the fitness industry?

R.S: The biggest one being that vegans are weaker. In the gym, I can give some of the guys a run for their money when it comes to lifting and endurance.  I do not take any calcium or multi vitamin supplements and have no deficiencies of any sort.

The other myth is that you need proteins to build muscle mass and need to stop carbs to lose weight. I did my body transformation  (32% body fat to 16% at my very best) on a high- carb plantbased diet.



You Can Eat High-Carb Veggie Sushi and Get Fit #mythbuster





You work one -on- one with clients online and offline. What's your approach? Have non-vegan clients been curious/receptive to more plant-based food in their life?

R.S: I only customize plant-based nutrition plans. In the past, I have lost  clients who are not open to change but I guess that is slowly changing now as people have started recognizing me, or see the yummy food pics I post online.  The truth is, once you tell someone you're on a plant-based diet, they think its too restrictive. But that's simply not true. We live in a world where you get everything from vegan ice creams to pizza. Its about keeping an open mind and giving it a shot. There are so many ingredients to work with. 



She's got a sense of humour to boot. Insta Pictures VS her real food. Still, her version is looking pretty slurp to me




What would be an ideal dinner for a person who is trying to stay fit, lose some extra weight, and build some overall body strength? If we had to ask you for one allowable midnight snack while we are Netflix binging what would it be?

R.S: Vegan chilli would be an ideal dinner! Its quick to prepare, and loaded with veggies and flavour! Tasty and still  super nutritious.

For movie nights I'd go with a huge berry cereal bowl (mixed frozen berries dipped in soy milk and ½ spoon cacao powder) if I want something sweet, or a tub of air popped popcorn sprinkled with sea salt if I want something salty.


Want some Roshni in your life? Follow her on Instagram and check out her Youtube Channel for nutrition guidance and fitness tips. 

Stay tuned for another 'vegans in fitness; post coming up next week. Apparently these vegans won't quit being fitness rockstars. Sheesh. 



She earned that warrior pose











Saturday, June 17, 2017

Behind The Scenes At Bangalore's First Vegan Restaurant (Talking Shop With Susmitha Subbaraju)





Susmitha Subbaraju


 Meet Susmitha Subbaraju who runs Carrots, Bangalore's first vegan restaurant. She's been doing some pretty amazing things at her space in Koramangala, from creating funny videos featuring easy vegan recipes to giving back to the community. She's lit the path forward and inspired many others to start their own vegan adventures in the city. The bottom line is that Susmitha's enthusiasm is infectious and it makes you automatically want to do your part in changing our sucky-ass world. 


I've always thought running a restaurant is an epically difficult life-gig. Now add a vegan restaurant to the mix, in a city that's just beginning to become familiar with the term. It's no easy work.

So, what is it like to run this ship full time? I asked Susmitha a bunch of questions about running Carrots. And yes, the woman had a bunch of answers.


   

  Running a restaurant is no joke, Sus. So we're here to figure out the behind the                  scene drama. How many people does it take to run to carrots everyday?

Susmita: We usually have anywhere from 12 to 15 team members, including management. Everyone is trained in multiple areas so people can act as back-ups when someone is on holiday.


What are the 'main' stock ingredients you have to have at all times? Any sauces/pastes that are always ready?

Susmitha: Since we have a really huge variety on our menu and we make pretty much everything in house, there are many base sauces and such we need to prep and always have on hand. I'd say our dips/spreads are the most important of the lot because we use them in most things - hummus, cashew mayonnaise, barbecue sauce, fermented herbed cheese, mint chutney, peri peri sauce. We also always have a stock of our soy curds. We use it in all our smoothies, buttlermylk, raitas and curd rice. Plus people often walk in and buy the curds to take home.



The savvy suave Carrots Gang



 What does morning prep look like?

Susmitha: The first prep work to begin is in our bakery. We freshly bake our breads everyday, and our cookies and cakes every alternate day. Bakery work starts early so the oven is free for pizzas once the restaurant opens.

A couple of the kitchen guys busy themselves with accepting fresh delivery of veggies each morning and arranging them neatly in the fridge, or they're washed and kept on the kitchen counter as required. Onion, garlic, ginger and other herbs, are chopped finely and placed accessibly for stir frying/garnishing through the day.

The prepped sauces, pastes, etc., (which these guys refer to as "mizampla" and which after many many months of head scratching and research, I figured out was supposed to be "mise en place" hehe) are all made in small quantities and finished within a day or two. These need to be checked every morning for freshness and replaced in small portions, as required.

The chef at the pick up counter ensures there are a lot of clean tasting spoons and garnish sauces on one side and various plates and bowls are on the nearby shelf.

The kitchen counters and floors are given a second round of quick cleaning so any mess from the prep work is cleared and the day begins! :)


Some special treats from their bakery



What's been the most dramatic food crisis you've had and how did you smoothen it out?

Susmitha: This isn't a food related crisis exactly, but it was the most dramatic one in the history of Carrots.

A couple of years ago, one of our very key team members went home for what was supposed to be a month and then disappeared into thin air for 2 more months! It was drama in the team when he was missing - worry, anger, tears, sense of betrayal... and a BIGGER drama when he turned up again - anger, tears, joy, hugs... the works! Hehehe.

During that time, the rest of the team rallied together and worked twice as hard to keep the restaurant running well and every person's capacity and sense of responsibility shone through. That's how we weathered the storm.

We now try our very best not to allow things go to the dramatic level. :P


Do you believe that 'good energy' comes back full circle? You've been so invested in the community. From videos, live demonstrations, supporting other vegan entrepreneurs and even now having a rotary fridge outside where any person who needs a bite to eat can take out a meal from your fridge and eat for free. How do these little things add up to your personal experience as a citizen and as entrepreneurs?

Susmitha: Absolutely! Apart from the law of giving, good karma and all that, there's also the fact that we simply want to do everything we can to push veganism forward.

All the live videos/demonstrations, giving away free food (whether as a reward to vegan activists or at orphanages or through the Rotary Fridge), buying stuff from and posting reviews about fellow vegan businesses, all this is actually a lot of fun to do! It's rewarding in its own right.

Over the years we've become somewhat of a hub for veganism in Bangalore and we've carved a place for ourselves in the restaurant industry. Now we want to use this platform we've worked so hard at creating to support more vegan organisations and businesses too. There are so many women vegan entrepreneurs now so collaborating with them is an extra joyful experience for me personally.

I strongly believe that building a tight network of likeminded people and collaborating is the best way to move forward, for the individual businesses, as well as for the movement in general.



Sus eating some good-karma ice-cream ;)



The Rotary Fridge where anyone who needs a bite can help themselves to a meal from the fridge- no questions asked!



Tell us how you guys come up with 'weekend specials'. What inspires your head chef the most? Favorite youtube channels?

Susmitha: Just like any other art, creating food gets inspired from various places. Sometimes there'll be a dish inspired by a video or photo that we've come across and sometimes the dishes get created because we really want to make superior versions of non vegan dishes. But most of the time, it's just our chefs experimenting, putting things together and coming up with creations straight out of their imaginations. As it turns out, these have been our most popular dishes.


Watermelon Tofu Platter




Seitan Sandwich (Limited Edition)


Aubergine Mushroom Platter



How do you minimise food wastage? Are there any tricks that people like us at home could employ?

Susmitha: We make many things fresh each day in smaller quantities. Though the sauces and pastes are ready in the morning, the vegetables are cut and cooked only when the order is placed, to ensure complete freshness. These practices in and of themselves ensure minimum wastage.

With the Rotary Kindness Fridge now, our wastage has reduced even more. All breads and pastries which are good but not sellable go into the fridge for any passerby to help themselves to.

Unlike at restaurants, at homes we can eat something we've prepared over many days if we want to. Our chef's only tip to home cooks is to be creative with leftovers and turn them into something different so one doesn't get bored.


Raw Fettuccine in Creamy Sauce 



What in your opinion, are 2 challenges that all restaurateurs face but don't talk about enough?

Susmitha: The number one challenge in the restaurant industry is staff turnover. Restauranteurs do talk about it from their point of view and usually only when they're looking for new people. However, there's a need for discussions about increasing employee morale and motivation and how to maintain a good, strong team relationship, while maintaining discipline in the workplace.

Another challenge is getting consistent dine-in crowds. Knowing when people will come is generally an unpredictable thing. Perhaps discussing this more between restauranteurs will help everyone predict and even increase their footfalls.

Surprise Chocolate Cookies 



 Tell us one weird habit you have that almost no one knows?

Susmitha: What weird habit? I don't have any weird habits! Shoo!

*looks around surreptitiously and whispers*

When all the guys are asleep during break time, I sneak into the kitchen and eat up all the hummus. Muhuhahaha. :D

                                             *********************************

*All pictures courtesy Sushmitha Subbaraju

Friday, June 9, 2017

Vegan Veggie Quiche Demo Video (It's a FIRST)



Out of the oven! Watch the video below, pups ;)





Hello kittens!
My first demo video is out and it's all about making a quick and easy veggie quiche you can chow down on for breakfast. Healthy-ass too. Compassionate eating for the win! We don't need animals to make our food taste good or to nourish us. Everyday teaches me that we have so many delightful options to fill our plates with. We can change the way we treat animals. We can change the way we think about food. One step at a time. 






Till next time, keep it kind. keep it real!

Thursday, June 1, 2017

Vegan Maple Syrup Cookies ( with a dash of almond flour)






Yo Peacocks !

So my mother just came in from Denver this morning. She visits Bangalore every 6 months to see me. This time she brought me a bunch of vegan swag. Vegan breakfast bars, plant-based protein powder, nutritional yeast, and even vegan mac & cheese boxes. I know, vegan hipster to the epic hilt. But the one glorious thing I really wanted was maple syrup. Because it's just way too expensive here.

So of course I am going to be annoying and tell you how to make maple syrup cookies fully knowing that it's really too much money to spend on a cookie ingredient. But, the thing is you can still make these cookies with quarter the amount of maple syrup (for the flavour) and use sugar for the rest. That way you can make good economy with your maple syrup.


flour, almond flour, and that liquid gold



Since I got a bunch of maple from the land of plenty, I went all out and made these cookies with zero sugar and 100% maple syrup.


These are super simple to make and taste so good. I have used 3/4th cup of almond flour (added to  the regular flour) for some extra yum-num and texture. Crispy on the outside and moist inside. Just a solid cookie.

Here's what you need

2 cups flour
3/4th cup almond flour (just blend almonds in a blender and sieve)
1 cup maple syrup (or use 3/4th cup powdered sugar +1/4 cup maple syrup)
1/3 rd cup oil/neutral oil like sunflower
1/4th cup coconut mylk (or any other plant-based mylk)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vinegar (optional, but for extra moistness)
1/2 teaspoon salt
1 tablespoon vanilla essence


Make it

Sieve your flour, almond flour, salt, baking soda, and baking powder into a large bowl. Gently mix.



Flour, Almond Flour, Baking Powder, Baking Soda, salt + Excitement to make this dope!


In another bowl mix your oil, coconut mylk,  vanilla, vinegar (if you are using it),  and maple syrup. It will look like crap, but trust, k?


It's not a looker. But trust. Coconut mylk, maple syrup, vanilla, oil



Now slowly pour your wet mixture into your dry mix and keep mixing. You have to get a dough going (it can be a bit sticky). Now knead that dough with your hands.






Pop it in the freezer for 15-20 minutes. After that roll out into long tubes and cut circles of dough with a knife.

Cut the cookie dough





Preheat oven to 180c. Place your cookies on a greased pan or on parchment paper. Add any decoration like sprinkles, crushed almond or a dash of powdered sugar.



All ready for that oven




Pop those babies in for 12-15 minutes. Depending on the size of your oven  you might have to do 2 batches.

Let them cool for a few minutes. Now share. Best had with black coffee. But that's biased advice because I think in genereal, life goes best with black coffee.








Till  next time, keep it kind and keep it real!

















Sunday, May 21, 2017

The Future of Meat ( And the art of vegan whipped cream)






What is it about the phrase 'vegan food' that makes us think about fresh fruit and cardboard salads? Naw man, there is a ton of junk-vegan food too. And this is only to say this: going vegan doesn't mean you eat vegetables all day (although some do, do what you need to yo).

This pop-culture understanding of veganism is kind of a problem though. It really confuses people and derails veganism from promoting something far more important : That we now have the technology to make substitutes for all those 'familiar tastes and foods'. We don't need animal products to make food we are used to. And the more willing non-vegans are to support the market the bigger impact we'll make.

It doesn't take all of us to go vegan in order to change the reality of animal cruelty today. It definitely is a the best thing you can do environmentally right now. It definitely is the best way to illustrate your non-coolness with the epic amount of cruelty factory farming sustains.

That said,  to make at-scale change, I'd rather encourage more people know about substitutes and how supporting and willing to change a few things can create much less impact on animals. Why? Because I think it can make all of us come together for one cause: getting rid of factory farming.

Ditching dairy for plant-based mylks and following up on the latest on lab meat and plant-based meat trends (google The Impossible Burger) should be on the minds of all os us urban folk. My favourite vegan activist, Tobias Leenaert (The Vegan Strategist)  just put up a selfie with a man named Mark Post. Mark Post is not a vegan but he is the inventor of Clean Meat. This could revolutionise the way we eat chicken and make incredible impact on factory farming. So it's not just about veganism but the ability to invest, research, and support people who are doing amaze-balls things like this. These are the things that are going to at scale change our behaviours and keep us more conscious about what we eat. This is what Tobias posted along with the picture down below:



'With Mark Post (tall Dutch guy), the inventor of clean meat. He expects it can be on the market in three years!
Mark is not a vegan but he may yet help the animals more than a million vegans combined :) Everybody can help animals, vegan or not.'

Tobias (Left) and Mark Post (Inventor of Clean Meat) Photo Courtesy: Tobias Leeneart



One day eating actual animals instead of lab meat will raise eyebrows. That day shall come, I am sure of it. Not in the very near future. But we all can be a part of that journey if we are willing to keep up with this kind of information and then act on it.


Back to my starting point. We are already at the point (not mass available, especially not in india) where we can drink milkshakes and chomp on creamy cupcakes, fried 'chicken', 'beef' burgers, and Tiramisu that are  vegan. Basically we can make anything vegan- and that should be the point. The point is not eating vegetables ( I love most vegetables btw), the point should be why make our food by torturing animals when we can start supporting spaces making those same 'ingredients' vegan?

The simple act of us committing to support one plant-based business by ordering Plant based *Mylk ,  vegan curd/yogurt, or  vegan meat can help us scale up and create a larger demand for this. That means we'll see results in our lifetime, where dairy industries and meat industries start creating more plant-based food options.

*Mylk is the spelling we use for plant-based mylks. So the 'milk' made out of things like like cashew, almond, soy, coconut, oat and even rice. 

This will start lowering the demand on mindless dairy and meat consumption that has gotten us to this reality in the first place. Remember this: America is the leader when it comes to factory farming. To get to this very sad reality they have normalised eating meat, dairy and eggs everyday, at every meal, and at crazy proportions. America's health crises and massive cruelty is there for all of us to witness in real time. Urban india is going right into the same capitalistic arms. Our own parents ate way less meat and dairy then we do today, and it's all because of the market telling us we need more of it.

 Rethinking how everyday foods can be easily replaced can help us create a new ethical norm- where we use familiar ingredients that are not from animals.






So obviously now I have to relate this blabber to cooking/baking because contrary to my own belief this is a food blog. Here's a quick post about non-dairy whipping cream and how I made cake with it, and how it tastes like any other sugar-bomb cake. Just to make a point. That we can eat everything we're used to and still move into a new ethical way of dealing with our raw materials.

So I used Rich's cream that is non-dairy and vegan (blue box). It has to be kept frozen and thawed out hours before you use it. I got myself a hand mixer at Croma, weird I hadn't needed one till now. So I dumped like 3 cups ( made way too much, I was a whipped cream virgin) and then started the mixer on slow and went up to the middle speed. After a minute I threw in about a quarter cup of powdered sugar (note Rich's cream is already sweet). A couple pointers on whipping non-dairy cream.







Stabilise it Baby

You need to mix/whip your cream for about 7-8 minutes with a couple of breaks. Now to stabilize the whipped cream and to keep it all fluffy on the cake for the next 24 hours you need something to hold it together. It's simple, I just used corn starch. So after you've used your mixer to whip the cream for about 3 minutes start to shake in some corn starch. I used about 1/4th cup (For 3-3.5 cups of liquid cream). Don't dump the whole amount of corn starch in one go. Shake in parts of it over a couple of minutes. You will know your cream is all whipped when you can turn your bowl over and the whipped cream won't fall off. Don't do this literally because, um, it might all plop out. But you get the idea.







I also used blue gel colour. Just a like 2 drops (it's a powerful colouring agent this gel thing) - put those drops in mid-way. You can fill the cream in the piping bag and stick it in the refrigerator till you are ready to pipe it onto your cake/cupcakes. You can also just use a knife to spread it all over your cake ( I did both)








I made a regular vanilla cake, let it cool for 40 minutes, then split it in half. I spread a thick layer of chocolate ganache (cocoa powder, 4 tablespoons os coconut mylk, 1/2 cup of powdered sugar, a splash of water heated up till it's all sticky) on both the insides of the cake then sandwiched it together and topped the entire cake off with whipped cream.








Had some for breakfast today (totally not a healthy way to start your morning but meh) and it was so so good. Just like the birthday cakes of my childhood.

Let's differentiate between health and ethics. You want to eat healthy? You can do it both on a non-vegan and vegan diet. Want to do it unhealthily? Same thing applies. The question we should be asking ourselves is this: what's one actionable I can do right now to promote and support a plant-based substitute? Because one choice today can create exponential results tomorrow.

Leaving you fine people with some links on the future of vegan foods and lab meat:



http://www.itv.com/news/2017-02-27/scientists-set-sights-on-bringing-lab-grown-meat-to-the-supermarket/

http://www.nbcnews.com/mach/innovation/lab-grown-meat-may-save-lot-more-farm-animals-lives-n743091

http://www.onegreenplanet.org/vegan-food/why-the-future-of-artisanal-cheese-is-vegan/

Till next time!








Monday, May 15, 2017

Glorious Double Chocolate & Peanut Butter Swirl Brownies ( Vegan Obvs)











Ola Rabbits!


To celebrate my one year of veganism I made some pretty sweetass chocolate brownies with peanut butter swirls.I had to experiment a bit with the 'moist' part to get that classic brownie texture right. 

There are a bunch of vegan alternatives to binding and moistening agents when it comes to baking. That list includes chia seeds, flax seeds, mashed banana, or vinegar. I read another blog that tried using a bit of corn starch to get the gummy thing going. I didn't want to use banana this time and risk it complicating the taste. So what I did was use chia-seeds and corn starch. The result was that it was chocolaty, moist, but very crumbly. All in all a win. 



Here's what you need

2 cups whole wheat flour  (or regular)

3/4th cup unsweetened pure cocoa powder

1 cup brown sugar 

2 teaspoons vanilla

80-100 grams of vegan dark chocolate ( I used a little more than half a bar of Amul's Bitter Chocolate 150 grams bar)

1 cup water 

1/4th cup plant based mylk (  I used almond)

2 tablespoons chia seeds soaked in 6 tablespoons water

1/2 cup olive oil (or regular sunflower will do too)

1.5 teaspoon each of baking soda, salt, and corn starch

1.5 teaspoon of vinegar

1 cup of peanut butter







How to Make


Grab two bowls. Now in one large bowl add all your dry ingredients: flour, starch, cocoa powder, chocolate chunks (break up the bar into hearty chunks), salt, sugar and baking soda. Mix well.

In another bowl add all your wet ingredients: water, plant-based mylk, olive oil, vinegar, chia seed water jelly, and vanilla. Don't do anything with your peanut butter just yet.





Wet & Dry



Now mix your wet mixture and simply dump it into your dry ingredient bowl. Mix into a thick gooey brownie batter. Grease a pan or a cake tin ( I didn't have a brownie tray, boo)

Scoop in your batter and level it wth a spoon. Now get messy. Grab lumps of peanut butter and plop it all over the top of the brownie. Use your fingers to make messy swirls in it. That's it!




Pop it in a preheated oven at 180c for about 30 min. Let it cool for at least 20 min. Cut up and enjoy. It may be crumbly, but it tastes like epic sweetness.

Till next time!








Sunday, May 14, 2017

Animal Ethics for Everybody


Tell the bunny nooooo, bunny, noooo. Right? That's what you'd do?



Sweet Jesus. It's been a year since I went vegan. So obviously I am going to write about it. But hang on, I really want to get more people involved in the animal ethics conversation. If you've read some of my previous blogs you'll know that while I am vegan, I also have my fair-share of critique for the movement.

There is a crises no matter how you slice it. Today we are breeding animals just to consume them and their products. In order to do that at the scale means we're being incredibly cruel. Really, there is no contesting this. This is fact. Don't make me put up graphic proof, there is no need for it. That said, I've gone out on a limb before too discussing the various issues in the vegan movement itself. I have been very critical of the cult manifestations and the black and white lens it requires. But does that mean I think veganism isn't awesome? Does it mean that I think it's just a perosnal choice? It's far more complex than that. Bear with me.

We are in an era where the black and white negotiation only serves to reinforce each other's opposing stance. Just like politics. Only politics has evolved enough. Why? Because we have a critical mass. And critical masses on either side will do what it takes to make their voices heard. It's legitimate to be liberal or conservative. Hell it's even legitimate to be a communist. Veganism as a concept does not have a critical mass but has a very strong voice (and a good amount of reason as to why the concept should be looked into more seriously)

But without critical mass it's relegated to a fringe group. And the more fringe we are treated the more 'cult' like we stand to become.

Let's look at the idea of veganism and why it has sturdy answers to most arguments. Now if you are wondering where I stand: I think these answers are indeed very logical, especially when you take into account that the onus should come to us the privileged few to take action. But this refrain, this rational will not necessarily scale up nor translate to logic or good enough answers for some.

Let's go through these typical Q&A that vegans and non-vegans participate in. I think these answers have solid merit- but I also think they won't make scalable impact, especially in terms of 'converting' people. We'll get to that in a bit.





So first, here is the cat and mouse (excuse the non-vegan metaphor) vegans and non-vegans play with each other in the world.

Non-Vegans: Plants have feelings too
Vegans: Probably. We don't understand the extent or context of it enough. But how's this to start. Mash some potatoes, then mash a live goat to death. What keeps your appetite?


Non-Vegans: But the food chain
Vegans: We don't need animal products to survive unlike, Lions. even if we started out like that, it doesn't excuse factory farming. Then there are the academic vegans who will give you solid information on why food chain itself is a myth. I'll leave that aside for now because honestly no matter how you argue it, it doesn't validate the ethics of how we treat animals today.


Non-Vegans: But what about your protein?
Vegans:  I will cut you. Also that's a myth. You get proteins from plant based food. Seriously. Think veganism is propaganda? Thinks about the amount of propaganda the dairy and meat industry has been spewing. So much so it's all people believe.


Non-Vegans: It tastes good
Vegans: Sure. Serial killers like to kill because it feels good. Also pretty sure there is a Japanese cannibal who ate his classmate and said she tasted good too.


Non-Vegans: You can't Really be vegan 100% of the time, there are contradictions
Vegans: Yes they are. But it's still the best way we can approach it and come together to stop cruelty


Non-Vegans: It's a fad
Vegans: It's an ethical choice


Non-Vegans: It's only for the elite
Vegans:  Good, because having social privilege actually allows you to change things. It's us the privileged that consume a disproportionate amount of the world's resources. The onus is on us.

Non- Vegans: How do you afford it?
Vegans: The way you afford your smartphone, computer and your Uber cab fair


Non Vegans: I hate vegans. I hate compassion. I hate changing anything for the greater good. Also vegans are ugly.
Vegans: ok you got us there








Ok. If you're vegan your like, yup, those answers are pretty boss.




If you're disagreeing with them, you are thinking one of these six things ( and six is random, I am doing my best, guys)

1. I didn't  think about it like that. I guess that makes sense. I am going to go vegan.

2. Yeah, well, it's not for me. It's a personal choice. I'll think about it, though.

3.  Well I guess I could reduce my consumption and do some more research on this

4. Whatever. I like my meat and dairy thank you very much

5. Food Ethics don't matter, just live your life. Humans are more important.

6. There are other ways to demonstrate compassion. Veganism isn't the only way to do that



Whatever you are thinking, leave that aside right now. Just for a minute.

Based on the Q &A  I outlined in the first section, let's look at what veganism in terms of conversion relies on:

1. That people give a fuck

2. That people can quickly see the light and give up habit, convenience, and cultural norms

3. That people are self-aware enough to see how everyday actions contribute to things that in theory they don't feel is right or ethical (like how some of my clothes might be made in a sweatshop)

4. That people can all have compassion and relate that compassion to animals

5. That people are ok with participating in one movement and identifying with veganism in its contemporary sense

6. I am not getting into social privilege. If you have access to the internet and are reading this you have some amount of social privilege

7. That people don't have another philosophic/spiritual way of looking at suffering and the need for it in the world.


So if you are tick all the points there, great you'll be vegan or already are. If not, then you won't be. That's a lot of people who won't be.

The simple truth: there will always be a reason for not being vegan in this in world. Veganism is too limited an approach to get people to move together.

We all have made deals through evolution- not because you individually agreed to it, but because society evolved to a place where you were taught certain things were right and wrong.

Slavery, no voting rights for women, murdering people via genocide: these were all legitimate things (And still are in different ways) but most of us can agree it's wrong. And because most of us think it's wrong there are laws in place. There are resources and help available to people who struggle with these injustices. All because a majority of us think it's not right.

Which means there is hope that as a collective we will take animal rights seriously. 200-300 years from now people will look at us and say we were barbaric. That's hope.

How to not to kill hope? By getting more people into the conversation without saying there is one way of doing it. When we challenge culture, ethics, habit, and the market all at ONE time, the largest response to it will be defence. It will for sure convert many people because all the factors veganism relies on match up to the individual. But not nearly enough.

Let go of the defence. Let go of dogma. We are all a bunch of contradictions.

Animal ethics is important enough  and relevant enough in context to where we are in the human narrative.  No matter where you stand on your reasoning, there is something you can do or think about that will contribute to our  ethical evolution right now, right here.

Veganism champions in paving the path to animal ethics. But it can't rely on everyone becoming vegan to create an ethical reality. Just like how not every person is not/will not be a feminist, but will still live in a world that increasingly asks for equal rights and challenges gender notions.

And really, that's all I am saying.

And no. There is no real point. Scratch that. The point is to challenge our own stances and examine those answers. That requires you actually want to think about your own responses to the world. But I'll take that chance.


Irrespective. Say Happy One Year, Rheea!


Vegans like pictures with animals. Helps them with their PR