What can you tell us about your new book New Traditions: Christmas Recipes for a Vegan Future?
New Traditions came about because for a long time I had wanted to create a book of vegan recipes based upon traditional Christmas dishes. That aim of veganising traditional foods, or rather foods which were my tradition, is really central to what I do with my blog (Vegan Lass), so in a sense the book is an extension of my wider aims. I think it's really important for vegans to showcase foods that have a past, so people see that veganism isn't some drastic rejection of all that came before. Making traditional foods with vegan ingredients demonstrates that going vegan doesn't mean giving up comfort food, memories, or traditions- just animal products. In a way I think Christmas is one of the "most traditional" times of year- everyone who celebrates it has their own festive traditions- so I've always wanted to focus on Christmas specifically. My hope is that by sharing my vegan Christmas recipes, I'll help a few people find their own new traditions.
New Traditions: Christmas Recipes for a Vegan Future
What is your ideal for the future?
Simply put: a vegan one. It goes beyond an absence of animal use, though; I would see my ideal future culturally, socially, and totally informed by the foundational vegan principal of ahimsa (non-harm). In my ideal future, people would enjoy and live their lives to the absolute fullest, whilst understanding that doing so by necessity cannot entail causing harm or destruction. I would hope for an elimination of all discrimination and a more harmonious relationship between humans and the planet we live on. How we get there, of course, is another matter.
Why do you think people find it so hard to let go of festive traditions?
I think there are a number of reasons for this. These reasons are not mutually exclusive and clearly operate in tandem. The first reason is that, well, traditions are traditions; we love them, and there's a simple ease to continuing them. Second, because at the moment, most people do adhere to tradition, at least where consuming animals is concerned; if someone wants to go against that there is a whole heap of societal and cultural factors which discourage him or her from doing so. Third, because often people don't know how to do otherwise. If you are thinking about removing animal products from your lifestyle, that leaves a huge question: what do you replace them with? Making that switch is a practical hurdle that, let's be honest, isn't an attractive prospect when you've got an already busy life. Thankfully, there are now plenty of resources to help people fill that gap, to help with the practicalities of living ethically, and New Traditions is, I hope, one of those.
Which recipes do you make the most at home?
What I eat day to day varies quite a lot. Because I'm often developing recipes for clients, I'm tend to try different things all the time. Outside that, I'm quite seasonal in how I eat; in summer I'm into salads and Mediterranean and Middle Eastern food; in winter I'm all about stews and roast dinners. The recipes in New Traditions have definitely become staples, and I've used them a lot these last few months, especially the Mushroom and Roasted Chestnut Soup, the Seitan Wellington, the Crispy Roast Potatoes, the St. Clement's Brussels Sprouts, and the Salted and Spiced Pecan Brittle. I think I'll refer to some of the others all year round, in particular the Maple Fig and Cashew Cheese Crostini, the Lemon and Rosemary Roasted Amonds, and the Ale-Battered Tofu Goujons. They're too good to eat only at Christmas!
Can you tell us a little bit about your typical Christmas?
I usually spend my Christmas visiting my mum and dad in Lancashire. My sister and my uncle are normally there on the day itself, which I suppose is a pretty typical affair: lots of food and snoozing, although I try and get a nice long walk in at some point. This year I'm also hoping to volunteer somewhere. I spend the rest of the festive season with my friends in Glasgow and my partner and his family- so there's always a lot going on!
Please tell us about your journey into veganism.
I went vegan back in 2010, when I was living in Seattle (WA). I'd dabbled with various forms of vegetarianism for a few years prior, and when I got there, veganism was everywhere. It was very prominent in the food culture especially; there were loads of vegan restaurants and I kept noticing vegan labelling on food. I became curious about it and did some research. And all of a sudden it hit me. Animals are not here for us to eat, wear, or use for any purpose. We don't need to use them, and using them is exploitative and harmful. It was such a simple idea but it made so much sense to me. It clicked in a way that I felt like nothing else ever had. I was astonished that I'd not thought of it before. From there I learned more and more about vegan philosophy and animal rights; funnily enough that got me more interested in human rights, too. Going vegan instigated such a profound change in me and how I saw the world; it totally opened up my mind and that was really an incredible experience that I feel lucky to have had.
When did your passion for cooking begin?
I've loved cooking for as long as I can remember, and food for even longer. My mother and grandmother were both proud cooks and would take great delight in teaching me how to make things. I probably got into cooking more seriously, more consciously, when I was about 18. I started cooking for people at home and putting on big, elaborate dinners. When I went vegan, a couple of years later, I took my love of cooking with me, and found great joy in working out how to veganise my old favourite recipes.
Your work has been published in many publications so which has been your most memorable experience?
That's a really difficult question to answer. I'm still at the stage where every feature is extremely exciting for me; I still jump up and down when I've got something new out! I was probably proudest of my feature in T.O.F.U. Magazine, a publication I'd read and admired for a long time before submitting. As for the most memorable experience, however, it's probably when my recipes were printed in Vegan Life Magazine, mainly because it was the first time I could go and see my work in print in my local newsagents!
What can people expect from one of your presentations?
When I run talks and speeches, I normally discuss some of the major issues I see currently threatening the growth of the movement. These include (but are not limited to): the promotion of vegetarianism, Meatless Mondays, "happy meat", single-issue campaigns, and the perpetuation of human prejudices (sexism, raceism, ableism, ageism, and the rest). As far as my tone goes, I try to strike a balance between clear and firm and down-to-earth and responsive. I encourage questions; I find it helps to talk through a lot of these issues, which are highly contentious. In many ways, leading people through the logic of my position, and talking to them how they feel about that, can be extremely constructive for everyone. I think having that dialogue is extremely important, not just because I learn so much from it, but because it helps us all to be thoughtful in our advocacy and to work together towards the best possible outcomes. As for cooking demos, which I'm just getting into, these tend to be more straightforward, and I tailor the recipes I demonstrate according to the audience and what they're looking for. I encourage people to learn, but mostly just to have fun when they're cooking!
What is next for you?
That's anybody's guess at the moment! I'm currently working on my PhD (on "happy" animal products); my hope is that one day that will become another book, but that's years away. In the meantime, I'm hoping to keep growing Vegan Lass, to keep cooking, talking, and writing, and maybe to come out with some more recipe books in the process. I'd love to go into the restaurant business, so maybe that's something for the distant future too. In any case, I'm feeling hugely positive about the direction I'm going in, and am very thankful for that.