In interview as part of our IWD series we speak to Planted one of the UK's leading creators of healthy plant-based food about their journey and goals for the future.
In this interview as part of our IWD series we speak to Kathy Divine about her plant-powered women leadership conference and hopes for the future.
In interview as part of our IWD series we speak to fashionista turned healthy food creator Leah from the Hardihood.
Katrina Fox has long been on of the leading lights when it comes to championing vegan business. This interview explores her extrodinary career and hopes for the future.
As part of our IWD series we speak to the founders of Vida Bakery, Dani + Vane.
It's Veganuary 2018, hear how the campaign played a key role in the creation of Vevolution
As the UK's first exclusively vegan frozen pizza company One Planet Pizza approaches its one year anniversary we hear from their Co-Founder, Mike Hill.
Vevolution Festival 2017 Tickets Released! Speakers include Lucy and Tiffany Watson, John Lewis (Badass Vegan) and Mercy For Animals Founder Nathan Runkle
If you are a major foodie then this article is for you! Being a foodie have you ever been in a restaurant or at home and before tucking into the scrumptious dish have you stopped to appreciate the meal fully - the colours, the smell, the texture, the sounds in your surroundings? Eating is a multi-sensory experience that excites and allows all your senses to take part in the activity.
In our modern and hectic society we are sometimes too busy to be present and take time out to be truly in the moment to allow our senses to engage with the food we eat. I know how it is - when you are busy at work and you just need to grab something quick to fuel you so you can tackle the rest of your day.
While all us foodies love taking photos of our breakfast, lunch and dinner for the benefit of our Instagram fellow-foodies this photo only satisfies one of your senses - sight. When you take these photos do you then satisfy the rest of your senses by smelling the amazing creations or touching the textural items? If you answered no don’t worry you’re not alone! Most people forget to indulge the other senses but it’s time we try be more mindful when we eat.
With vegan and plant-based foods we are already being mindful in removing cruelty from our plate which is fantastic! The next step is to be mindful during the eating process. If you are going to create a dish or are spending your hard earned cash on a dish then being in the present and savouring your meal will make it an activity that could bring excitement and pleasure. It will also allow your senses to explore and will bring that dish alive!
Now I’ve set the scene I will get to what this article is really about! Some of you may have had the pleasure of dining at Pride Kitchen in Neals Yard - if you haven’t you must go. The founder David Bez has created the most wonderfully colourful and flavoursome cafe with each dish being not only a treat to the taste buds but a treat to the eyes and nose. It made total sense when they created the multi-sensorial supper club The Secret Taste Of Bliss.
We were delighted to be invited to an event at Pride Kitchen in May and boy were we in for a treat. David and his team prepared 7 plant-based and gluten free courses that were inspired by synesthesia. For those of you who are new to the multi-sensory thing, synesthesia is is a neurological phenomenon in which stimulation of one sensory or cognitive pathway leads to automatic, involuntary experiences in a second sensory or cognitive pathway - meaning that some people are able to see sounds, hear colours and taste numbers - pretty cool right! I recently found out that Mark Constantine Founder of LUSH has synesthesia which makes total sense seeing as how all their products have such vibrant smells, colours, textures and shapes.
So now you have a little more understanding of what multi-sensorial is I’ll get back to the supper club. Not only was each course based on a colour and scent so that we could have the full synesthesia experience for the night, the course was also paired with the seven different chakra’s and came with an affirmation. For us this was a highlight of the night and made it stand out from all the other supper clubs - we love small attention to details like this.
Here is a description of each course that includes the food, drink, chakra, affirmation, music that was playing in the background & scent stick:
Are your minds already blown yet? If not perhaps this could seal the deal. If you haven’t been to Pride Kitchen then you’re in for a lovely treat as the restaurant is very intimate with only 10 places available to eat in where everyone is sat together on one table. This makes for a really lovely dining experience as you are sat next and around new people so you might just make a new friend! We were lucky to be sat opposite Nancy Morris aka Superfood Scrumptious and Ella Flintberg who made our evening even more entertaining with interesting chat.
The Secret Taste Of Bliss - A Multi Sensorial Supper Club will be back in early August so be sure to get your ticket when they are released as I mentioned space is really limited. There are also a bunch of other great supper clubs and workshops happening at Salad Pride so be sure to check their website out here: https://www.pride.kitchen/collections/events
I hope I’ve inspired you to explore the wonders of your senses and experiment with tasks you do everyday such as eating, listening to music, going for a walk etc and turn them all into a multi-sensorial experience!
With our first event of 2017, Vevolution Topics: Vegan Food Innovation happening tomorrow (7th February) we have asked vegan foodie blogger & chef Kind State Of Mind aka Ellie Phoebe Brown to be our guest blogger and talk about the hot topic of cheese!
Tickets are still available for our Food Innovation tomorrow at The Trampery. Ellie will be there giving out samples of her incredible food. To help get you in the mood for some food innovation inspiration we will leave you with Kind State Of Mind...over to you Ellie!
Everyone’s Talking About The C-Word!
By Ellie Phoebe Brown
Kind State Of Mind
“Oh but I could never give up cheese!" If I had a penny for every time I’ve heard that phrase in response to any mention of being vegan, well ... I’d be paying myself actually because even I’ve uttered those - now clichéd - words. I was a major cheese lover for years and although my reliance on dairy is over, it seems cheese is still a hot topic with both vegans and non-vegans alike.
Why is cheese such a big deal? You may remember the headlines a few years ago stating that cheese is as addictive as hard drugs. While the attention seeking articles were referencing genuine research into “addictive-like eating”, the actual journal (published in early 2015) unsurprisingly concluded that matters were in fact - as ever - far more complex than the simplistic, and awry conclusion spun by the media.
If it’s not purely biological, what else makes us crazy about cheese? I think there’s a compelling argument to be made for the role of psychological factors in our apparent cheese dependance. Cheese is, by and large, a comforting food. Its high fat and calorie content render it synonymous with special occasions, treats and well, really tasty things! Cheese on toast, macaroni cheese, pizza, the Christmas cheese board, it’s all about pleasure and indulgence (which helps somewhat in explaining why the cheese salad never caught on!) No wonder our brains tell us we love it. Cheese is also often a food we are brought up eating, so it additionally has positive associations from our childhood. Growing up as a vegetarian I ate a lot of cheese and therefore it’s linked to many of my happiest food-related memories from home. Bearing in mind the comfort and memory associations that people have with cheese, on top of possible biological reasons, we can begin to understand the hold it has over people’s eating habits.
So if you’re vegan you’re just supposed to give up all that good stuff then? Nope! You just have to make a few changes. There is a whole world of dairy free cheeses out there, and it’s growing at a fast pace! With availability increasing in response to growing demand it’s easier than ever to get your hands on some vegan cheese. Large retailers such as Ocado and Holland & Barrett sell vegan cheese products, and last year Sainsbury’s brought out their own range of vegan cheeses in collaboration with Vevolution's sponsor Bute Island Foods. The latter has proved so popular that it exceeded their sales expectations by 300% in its first month, a sign if there ever was one of how mainstream the desire to ditch dairy has become.
It’s not just large retailers either. There are now many smaller suppliers emerging too, selling their own tasty hand-crafted cheeses. Companies such as Mouse’s Favourite, a London-based company making artisan nut-based cheeses, and Nutcrafter Creamery from Glasgow, who make an impressive array of aged and organic vegan cheeses. International companies are also looking to get in on the UK’s booming vegan cheese market. The American company Follow Your Heart recently launched a small selection of their vegan cheeses over here, which I personally really love. I hope more companies follow suit, to increase the selection of products available to U.K. vegans as The States seem to be streets ahead of us in the product development stakes and this, in turn, will generate some healthy competition and innovation between brands.
For many people giving up cheese is the main barrier to becoming vegan. However, with more and more vegan cheeses coming on to the market all the time, with even better textures and flavours than before, this last hurdle to becoming vegan may soon be a thing of the past!
And lastly…. Of course, you can make your own vegan cheese! Here’s a cheap, simple and tasty way to make your own cashew cheese. With a bit of practice, you can adjust the flavours with different herbs and spices but garlic and chive are a great place to start!\
Garlic and Chive Cashew Cheese
By Ellie Phoebe Brown
Kind State Of Mind
Makes: One round cheese
Prep time: 30 minutes plus chilling time
100g raw cashews, soaked overnight
2 tbsp fresh lemon juice
2 cloves of garlic
1/2 tsp fine salt
Freshly ground black pepper
2 tbsp water
Small bunch of chives (or other herb)
- In a food processor or blender place all ingredients except for the chives. Process until the mixture becomes smooth and creamy in texture. You'll need to keep stopping to scrape down the sides to ensure it all gets blended. Keep blending until it stops being lumpy and grainy and looks like a smooth soft cheese. This may take 5 - 10 minutes so keep going! You can add a little more water to get it moving in the blender if absolutely needed - but if you want to make a firm cheese try to avoid adding too much extra liquid.
- Finely chop the chives and stir into your smooth cheese mixture. If you add them to the blender to combine you will end up with a green cheese - so best to stir them in! Have a taste and add more salt if needed.
- If you want to make a soft cheese spread, like a cream cheese, then all you need to do is transfer the cheese to a small bowl, cover and refrigerate for a few hours. You can eat it immediately - but it will set slightly if you leave it to chill, making a slightly thicker spread.
- If you want to make a firmer cheese, like the one pictured above, then you'll need to remove some of the moisture from the cheese. For this you'll need a square of double layer cheese cloth, or a thin, clean tea towel. Lay out the cloth and scrape all of the cheese mixture into the centre of the square and roughly shape it into a round shape. Gather the corners of the cloth, bring together the top and fasten with a rubber band to create a little parcel (see pics) I tie it above my sink to drain for a few hours (you could also put it in a sieve above a bowl) and then place it in a dish lined with kitchen towel in the fridge for a further 3-4 hours or overnight. (You can also put it straight into the fridge in a sieve or wrapped in kitchen towel but I've found the 2 step process removes the most water, resulting in the firmest cheese.)
- Once it's been in the fridge you can gently remove the cheese cloth and there will be your little cashew cheese!
- The cheese will keep for about 4-5 days in the fridge, in an airtight container - but it never lasts that long around me!
For a more detailed version of the recipe with photos go to my blog post here: https://kindstateofmind.com/2017/02/02/easy-garlic-and-chive-cashew-cheese/
Ellie will be at Vevolution Topics: Food Innovation tomorrow Tuesday 7th February and will be giving out samples of her yummy food creations so don't miss out and grab your ticket now: https://vevolution-topics-food.eventbrite.com/
We are super excited to announce the second wave of new speakers and panel guests for our vegan and conscious living festival Vevolution.
The new speakers come from a wide variety of backgrounds, one thing they all have in common is that they have great ideas and experiences to share about how to live a happier and more fulfilled life.
There is a strong entrepreneurial flavour to our latest list of speakers. We will be joined by tech entrepreneurs Johnathan Petrides and Mike Hill, who are helping lead a vegan food revolution with AllPlants and One Planet Pizza. We will hear from Laura from Votch who are revolutionising the fashion industry with thier new range of vegan watches.
We will also be joined by YouTube stars including Emy from the channel Anastesia and the inspiring Jez Kaur (Hipster Veggie), Judy Tett (Plant-Based Judy) and Esme Carr (London Afro Vegan) will be helping you get culinary inspired on our food panel.
We also will be joined by people with great athletic perigee including former professional tennis player Miles Kasiri who now helps people find health and happiness through nutrition. And we're joined by vegan endurance cyclist Laura Scott who will be sharing her experiences of taking part in the Trans Am cycle across America.
New Speakers & Guests Include:
- Antastesia - YouTuber at Antastesia
- Maria Chiorando - Editor of Vegan Life
- Cem Yildiz - Co-Founder of What The Pitta & Powerful Nonsense Podcast
- Jez Kaur - YouTuber at Hipster Veggie
- Phil Akilade - Serial entrepreneur, strategic sales & marketing specialist
- Mike Hill - Co-Founder of One Planet Pizza
- Judy Tett - Plant Based Judy
- Natalie Cargill - Project Manager at Sentience Politics
- Loui Blake - Hospitality entrepreneur & Director at Goldmills
- Jonathan Petrides - Founder of AllPlants
- Laura Stageman - Founder of Votch
- Miles Kasiri - Qualified Nutritionist & YouTuber at Healthy Crazy Cool
- Laura Lemon - Founder of Bright Zine
- Ben Martin - Campaigner at Animal Aid
- Clea Grady - Marketing Manager at Veganuary
- Laura Scott - Vegan Endurance Cyclist
- Esme Carr - Founder of London Afro Vegan
With just over 4 weeks to go tickets are selling fast. Don't be one of the people to miss out. Our previous festival Vegan Futures sold out two weeks in advance.
Remember in addition to the amazing talks and workshops. All attendees will receive a free goodie bag packed full of products from our amazing sponsors and partners. Also on, arrival we will provide you with a free breakfast and coffee.
We can't wait to see you all in November.
Damien and Judy xxx
We are proud to announce that this year’s Vevolution festival will take place on the 5th November 2016 at the Oval Space in Hackney, London.
This venue will provide several spaces including a main space with a seated capacity of 400 people. We are delighted to have secured such a beautiful space to give our speakers an opportunity to step onto a bigger stage to share their stories and ideas that deserve to be heard far and wide.
The move to Oval Space really fits with our belief that veganism is a social justice movement which deserves a beautiful platform. And importantly to us it means we can accept more attendees than last year to share what we know will be an educating and beautiful celebration of veganism.
Remember to sign-up to our newsletter here: This will be the first place you will hear about early-bird tickets for the festival which will be released in the next few weeks.
Welcome to the Vevolution website… We’re really excited about this year's festival, 2016 has already been a huge year for veganism and conscious living and we can’t wait to build upon our success of our previous festival Vegan Futures.
We are in the process of pulling together a fantastic speaker line-up and festival supporters. And please get in-touch with us to suggest speakers, collaborators or to express an interest in sponsoring.
In the meantime please sign up to our latest updates. This is where you will first hear about the early-bird tickets and exciting offers through festival partners.
Hopefully see you soon!
Damien and Judy