Meet just some of the plant-powered women taking plant-powered living mainstream on the Vevolution stage.
We caught up with founder of BOL Foods, Paul Brown and asked him some questions about his story and the future of food.
Vevolution launch a brand new podcast to inspire the plant-powered generation
As part of our International Women's Day interview series Judy speaks to Bright Zine Founder Laura Callan
After an incredible response to our Pitch + Plant event at Vevolution the 6 finalists who will pitch at Vevolution Festival 2017 have been selected.
We recently caught up with our friend Jez Kaur also known as Hipster Veggie to discuss the release of her new e-book on an ayurvedic practice called face mapping.
1. DC: Can tell people a bit about who you're and what you do?
JK: Heyyyyy! My name is Jez and I am a nutritional therapist :) I do online Skype consultations for people who need monthly dietary/health support and one-off consultations for those who need a little boost of encouragement every now and again.
I also make videos over at YouTube.com/HipsterVeggie. The aim of Hipster Veggie is to change our perception on health and our relationship with food. I make tasty recipes to show healthy food is FAR from boring!
2. DC: You spoke on the main-stage at Vevolution back in November? How did you find the event and what were your best memories from the day
JK: Main stage at Vevolution was CRAZY! Biggest audience I have ever spoken to. It was honestly such a lovely experience. You both made me feel so confident and comfortable and I learned a LOT.
The best memory of the day has to be meeting so many second/third generation migrants who related to the message of "health is wealth". And also meeting people who weren't vegan! I'm grateful so many people from different backgrounds felt comfortable in that space.
3. DC: You have a new e-book out on Face Mapping. What is Face Mapping and why is it important?
JK: Face Mapping is an ancient practice rooted in Chinese medicine and Ayurveda. It connects different points on the face to an organ or body part so you know what to internally treat for external results aka flaky skin.
4. DC: What do you hope people will gain from reading the book?
Health is wealth! Always! Our skin shows what is going on inside our body. If we have acne, eczema or other skin conditions, they can ALWAYS be cured via diet and lifestyle.
This book is a little introduction to that mentality. Healing from the inside-out.
5. DC: Where can readers find out more about what you're doing?
JK: Come join the YouTube family www.YouTube.com/HipsterVeggie
With our first event of 2017, Vevolution Topics: Vegan Food Innovation is just under two weeks away (7th February). There are still limited £10 tickets available and we're getting excited. To help get you in the mood for some food innovation inspiration over the coming days we are going to be bringing you interviews, recipes and stories from some of our favourite vegan food innovators.
Today we're excited to share with you a recipe from Ava Szajna-Hopgood also known as Guac and Roll. Recipes from her blog have been featured on Debrief, The Metro, Munchies. And at Vevolution we think she does a fantastic job of showing how creative and delicious vegan food is.
To celebrate January being Veganuary Ava has just released her Guac Kitchen Recipes packs. They are filled with 31 amazing recipes to give you lot's of great ideas and recipes to try with friends throughout 2017.
A limited number of the recipe packs are left and available from the Guac and Roll Etsy store.
Vegan gluten free Bhel Puri Bowls
by Ava Szajna-Hopgood
Guac and Roll
When you’re in the mood for something spicy, but not quite feeling a hefty curry, these bhel puri bowls are just the ticket. Serve smaller portions of these as a light, colourful starter, or a larger bowl as a main course, with homemade onion bhajis or crushed pani puris if you can find them.
The mix of crunchy, salty sev, sweet mango and creamy chickpeas is like nothing else you’ll find in English cuisine, and I love how different each mouthful is, depending on if you hit a pocket of herb yoghurt, pomegranate seeds or sweet potatoes.
Look out for sev in the snack section at larger supermarkets. It’s like a smaller bombay mix, with puffed rice, little crisp shreds and peanuts. You can also crush mini poppadom crisps in for a similar effect.
Ingredients - Makes four portions
- For the bhel
3 sweet potatoes, peeled and cut into small cubes
1 tsp chaat masala or your favourite curry powder
Salt and pepper
400g tin chickpeas, rinsed
200g cherry tomatoes, quartered
1 cucumber, cubed
2 carrots, shredded or grated
Handful of lettuce, shredded
1 ripe mango, peeled and finely chopped into cubes
¼ red cabbage, shredded
1 red onion, very finely chopped
100ml vegan yoghurt or vegan cream
100g sev mamra or Indian snack-style crisp
Seeds from 1 small pomegranate
Lime wedges and coriander and mint leaves for garnishing
- For the herb yoghurt
Large handful fresh mint leaves
Large handful fresh coriander leaves, plus extra to serve
Juice 1 lime
½ onion, peeled
1 tsp cumin seeds, lightly toasted and ground (see tips)
1 tsp chaat masala
1 tsp soft brown sugar
100ml vegan yoghurt or soy cream
Salt and pepper
- Preheat the oven to 200°C. Prepare the sweet potatoes, then sprinkle the chaat masala or curry powder over an oven tray with a good dousing of sunflower oil, salt and pepper. Roast for around 20 minutes to 30 minutes, being careful not to let the chunks burn.
- Meanwhile, prepare the herb yoghurt. Blend all the ingredients in a food processor until smooth. Check for seasoning- you may need more sugar, lime juice, or a little more salt and pepper. You’re looking for a real tangy, zingy flavour to offset the salty roast sweet potatoes and chickpeas.
- Once the sweet potatoes are ready, and all your other fruit and vegetables are prepared, you can start layering up! Start with a handful of chickpeas, then add some sweet potatoes, mango, red cabbage, cucumber, carrot, lettuce, tomatoes, onion, some of the herb yoghurt, sev mamra, pomegranate seeds, coriander or mint leaves, and a little more vegan cream or yoghurt. Serve straight away.
Check out Gauc and Roll's website filled to the brim with food inspiration!
On Saturday 5th November, 500 people gathered in London for Vevolution in Hackney, London for what is thought to be the biggest ever vegan conference in Europe.
Both of us are overwhelmed by the fantastic support we have received in creating this festival. Your belief in us has been truly humbling and we are so grateful.
The day consisted of multiple talks, panels and workshops across 3 spaces and they tackled a diverse range of topics including food, activism, mental health, fitness and making veganism more inclusive.
We also had a display of amazing artwork from a wide range of talented vegan artists. }
The goodie bags were packed with delicious vegan treats from our partners and sponsors. We have received amazing feedback from attendees about all the products.
All the main talks on the Oval Space stage were professionally recorded and will be made available for free in the coming weeks. Subscribe to our YouTube channel to make sure you see these talks as they are released.
The official Vevolution 2016 photo album is now available on Facebook. We had wonderful photos taken at the event by Sarah Koury from Entirety Labs. Simon Way Photography and Maria de la Iglesia.
View the festival photos
Raising money for Barefoot Vegan Farm & Animal Sanctuary
At the festival we held a raffle raising money for Barefoot Vegan Farm & Animal Sanctuary. We received great support from the audience who came away with a variety of great prizes donated by LYI LYO, Votch, Anticarnist, Living Naturally Soapnuts, Ethics and Antics, KASIA ethical ware, Vintage Fever and Tally Walker Warne.
We’re already having exciting meetings about Vevolution in 2017 and we have already had talks about bringing a version of the festival to different parts of the UK and Europe as well.
If you are interested in getting involved in future Vevolution festivals please email us email@example.com and firstname.lastname@example.org
And make sure you are signed up to our newsletter. This is the best place to find out about our new exciting announcements and the release of new talks online.
Damien and Judy xx
We recently took some time to speak to Justin from NANABAR an exciting new vegan banana ice-cream bar coming to London at the end of 2016. We're big fans of bananas over here at Vevolution so safe to say we are pretty hyped about it.