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.
Happy International Women's Day! In this blog Vevolution Co-Founder Judy Nadel Salutes Plant-Powered women making the world a better place.
It's Veganuary 2018, hear how the campaign played a key role in the creation of Vevolution
Sophia Ellis talks about her journey of recovery from Anorexia and Bulimia Nervosa to now tackling the challenge of climbing Kilmanjaro.
International farm animal protection nonprofit amplifies its work in the UK to drive change in animal welfare policies
How do we create a vegan future? Meet some of the vegans making history at Vevolution Festival this November.
We are excited to announce the launch of Pitch + Plant, the UK’s first ever plant-based business investment challenge at Vevolution Festival.
The plant-based food revolution is underway and this year at Vevolution we have a host of the UK's leading food entrepreneurs joining us to share their wisdom.
Katie Dent the founder of new ethical, vegan and cruelty-free online store One Small Shop discusses what ethical brands mean to her.
Vevolution Festival 2017 Tickets Released! Speakers include Lucy and Tiffany Watson, John Lewis (Badass Vegan) and Mercy For Animals Founder Nathan Runkle
Grazer offers vegans and vegetarians a chance to find love
We've all been there. Scouring the latest internet dating app, looking for the faintest sign that our potential match might be vegetable inclined. Over the past decade online dating become the norm for our hyped connected generation.
Yet until now the online dating options for those seeking a non meat eating partner have been rather depressing place.
Today we sit down and talk to Lewis Foster, the Founder of Grazer, a new dating app for vegans and vegetarians.
What gave you the idea to create Grazer?
Well, fortunately my girlfriend and I went vegan together but I have quite a few single vegan friends that would moan about how hard it was to find a vegan partner. So I decided to look into what was out there for the single vegan and vegetarian community. I was surprisingly underwhelmed by the existing services and felt there was a gap in market.
You have a background as a film-maker, how was this useful when it came to creating Grazer?
I actually studied Graphic Design but the majority of my professional career was in film, directing music videos. I think both helped me get better at creative problem solving and working in the artistic fields influenced my visual taste, hopefully this comes across in the Grazer.
Do you personally have any funny dating stories?
My friends find it funny that I started a dating app because I have never been on an actual date. I have had my fair share of embarrassing romantic moments but I have been in a relationship for over 6 years and bypassed the dating game completely. Obviously now its my job to know about online dating, so I have downloaded every app possible. Whats great is I have a whole new topic of conversation to talk to my single friends about that I was previously completely alien to.
Do you have any dating tips for anyone reading this?
Considering I am no dating guru, I think would come at this from a purely pragmatic point of view. If your looking to find a partner or just to have fun, both correspond with meeting new people and expanding your circle. For vegans and vegetarians this can sometimes be difficult but if you can put yourself out there, your going to increase your chances of finding what you want. Hopefully Grazer will make this part of dating easier.
Grazer officially launches when 5000 people in the UK sign up. What has the response been like to the app launching so far?
We have had a really incredible response. The vast majority of our progress has been through word of mouth, our members have been really willing to like, comment and share us. Thank you all!
Just to note we have had quite a few questions about why we need 5000 people. It can be really difficult to get dating apps going because it requires users from the get go. We estimated that 5000 users would be near our critical mass, meaning that users from different parts of the UK will be free to swipe from the beginning.
Have you had any celebrity vegans sign up?
Well, Pamela Anderson and Moby haven’t signed up yet but we have certainly had a few vegan bloggers and youtubers. Somehow the Australian youtuber Regan the Vegan is a member, which is cool because I watched quite a few of his videos recently and think he is great.
How is Grazer different from the vegan/veggie dating options that have been created previously?
I think some of the recent success of veganism has been in almost the rebranding of the word. No longer is the veganism only associated with being a ‘hippy’ or on the fringe, we are becoming more mainstream but importantly we are making the word cool. Our intention is to establish Grazer as a brand that reflects this shift and creates something the new generation of herbivores are proud of. I think this vision of brand identity and our consideration of how the app functions will differentiate us from the existing veggie dating options.
How can people sign-up to discover their potential new vegan/veggie lover?
So people can sign up on our website www.grazerapp.com. Once you have requested an invite you can see how many people have already signed up and how many more we need before the app goes live. At the moment we are almost at 2100 members once we receive 5000 invites the app will launch. We are also going to be at Brighton VegFest on the 11th and 12th where we hope to boost our numbers and get us over the line, so if your going come and say hi!
Vegan Food leaders gathered at Vevolution Topics to discuss the plant-based food revolution.
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