As you know, November 1 marked World Vegan Day worldwide. What I’ve noticed so early in the month is the amount of vegan content emerging from the mainstream media. Times are changing and there’s no turning back, now.
For someone who has written publically for 20 years (10 of those years from a vegan perspective), there has never been a more prolific time for veganism in the news than now. You’ll see what I mean below.
The Brag likes to brag about veganism…
Ages ago when I signed up to The Brag newsletter, I could pick and choose which niches I wanted to hear about. One of those niches was ‘vegan’. When November 1 ticked over, so did their specially-curated vegan newsletter. All the articles in the DM were vegan and it scrolled for ages. There were articles on food, clothing, alcohol, plant-based milks…the list went on! The best news to read about was a report on Macca’s decision to introduce oat milk to its McCafé menu. Talk about progress.
Mindfood also celebrated World Vegan Day with their favourite vegan recipes
Mindfood is another outlet that celebrated its love for vegan food. This beautifully compiled list of their favourite vegan recipes was as much about inspiring vegan cooking in kitchens across Australia as it was about cross-culture collaboration.
Here, you’ll find drool-inducing meals like breakfast fritters, caponata, raw desserts to share, baked eggplant with cashew ricotta, Ceasar salad, baklava, Israeli couscous…I could continue forever, just like their list.
Speaking of cross-culture veganism….
The New Yorker reported on one dish that took cross-culture veganism to new heights. Who would’ve thought that Vietnamese pho could be veganised? Well, it can and it will. A restauranteur on the Upper West Side in New York is showing all of us how. Nhu Ton, the chef at Bánh is continuing the tradition of flavours from when he was a child and putting a vegan spin on things.
When we scream for vegan icecream, SBS Food answers the call
Aussie celebrity chef Adam Liaw isn’t known for vegan recipes, but he is known for his simple and nourishing cooking style. With this skillset he brings us a four-step no churn vegan black sesame and coconut icecream. The base? You guessed it, the ever-present staple in any vegan household – coconut cream. Make this in advance for your next dinner party or lazy binging session on the couch.
GRAM Magazine knows that sustainability and vegan go hand in hand
Finally, it’s the topic everyone is talking about – sustainability. And of course, veganism is part of this conversation as GRAM Magazine highlighted recently. Celine Steen published a book recently called No Waste Save -The-Planet Vegan Cookbook and it shows vegan cooks how to prepare meals with an extra sustainable step forward. She encourages you to salvage anything in your kitchen from food scraps to stretching our meagre food supplies to the nth degree. You can start with her Mandarin White Chocolate Scones which are sure to impress your non-vegan Nanna.
