I read in the news this week that Germany is drafting a new law that will ban the culling of male chicks in the poultry industry. The article reminded me of a little “investigation” I undertook a few years ago, to find out about what actually goes on in our local egg industry.

I first learnt about this practice of chick-culling around the time I became vegan about ten years ago. I had known about the awful living conditions of factory-farmed chickens (‘broilers’ that are raised for meat, and ‘layers’ that produce eggs). As a vegetarian, I had long since…


I remember when a meringue was still the holy grail of vegan kitchen experiments, before aquafaba was discovered (almost simultaneously, in different kitchens) 🧁 Since then, it’s become a must-have in vegan kitchens everywhere — and thank goodness it’s so accessible! Just a can of chickpeas (or other beans) will give you the gift of this magical bean water.

Strain it, add a drop of white vinegar, some caster sugar, and beat until stiff peaks form — it’s exactly the same as with egg whites ☺️☺️ Spoon or pipe onto a baking sheet, and leave in a warm oven until…


Hold on tight! We’re uncovering some of the mysteries of essential fatty acids, why they’re important, where we can find them in foods, and whether we should supplement them. I’m rarely satisfied with a cursory overview and find myself digging into the details to understand as much as possible. This is a fascinating topic with still-evolving research, and I hope you’ll enjoy this piece. In case you want to skip ahead to the summary and takeaways, click here.

What are omega-3 and omega-6 fatty acids?

Omega-3 and omega-6 are two families of fatty acids that are crucial for good health. They’re called ‘essential fatty acids’ — essential…


I wanted to experiment with using a generous amount of flaxseed in a muffin, and I also wanted to use up some blackstrap molasses that I found in the cupboard. I added some spices to complement the strong molasses flavour, some oats for fibre and dates as an extra treat, and ta-da! We have a breakfast muffin that packs a punch.

These spiced molasses muffins with flax and oats have a ton of fibre, a good amount of protein and omega-3 fatty acids, as well as iron, calcium, magnesium, vitamin B6 and selenium from the blackstrap molasses.

They’re perfect with…


I love mushrooms, and I get a bunch pretty much every time I do a grocery haul. Their texture can be astonishingly meaty (have you tried my Meaty Marinated Mushrooms?) and they bring wonderful umami to a dish.

I have, however, come across fringe questions about whether they’re even vegan — it never occurred to me to asked myself that question! I knew that mushrooms were neither plants nor animals, but I’d always assumed that they fell into the category of vegan foods. …


I got an oyster mushroom growing kit as a gift (thanks mom!) and it was quite exciting to wake up each morning to see how much it had grown. It even attracted a little spider-friend to live in the village of gill-caps, so cute!

Four days later, they were ready to be harvested. So I took some gnocchi I had on hand and made a quick and easy dish full of umami and very satisfying.

Ingredients

  • 2 tbsp olive oil
  • 1/2 medium red onion (thinly sliced)
  • 300 g oyster mushrooms (shredded)
  • 1 cup vegetable stock
  • 1/2 cup vegan cream (e.g. …

I’m not one to set New Year’s Resolutions, but this year is different. The shit-storm that was 2020 has taught me a lot, especially this: we need to do better. Yes, do Veganuary. Yes, call your family more. But these things alone are not enough, while the world is reeling from the impacts of COVID-19 and the ongoing climate crisis.

As Peter Singer and Agata Sagan put it in this article:

“[M]any people see morality as a matter of conforming to a set of rules establishing the things we should not do… But, today, traditional moral rules have only limited…


A Greek salad is just not the same without the feta. You could make your own from scratch (there are recipes based on tofu, or almonds) but that’s a mission.

And why bother when you can buy it ready made? I used the dairy-free feta cheese from Violife, which is beautifully creamy with a slight tang, and brings a lovely richness to a simple fresh salad of tomato, cucumber, red onion and Kalamata olives, with olive oil, red wine vinegar, oregano and sea salt 🥗

I’m told that the correct way to serve an authentic Greek salad is with a…


With the start of Veganuary next month, hundreds of thousands of people around the world will be trying out a vegan diet. Thanks to initiatives like this and others, there’s been a huge shift in the global food industry with more and more innovative plant-based alternatives to meat, dairy and eggs.
But what’s the difference between a vegan diet and a plant-based diet? The terms are sometimes used interchangeably, but they are different. In case you weren’t clear on the distinction, read on!

The term “vegan” was created in 1944 by a certain Donald Watson, founder of The Vegan Society…


This is my favourite way to have cauliflower: so full of flavour yet still light and fresh enough to include on an indulgent festive menu.

This is adapted from Jamie Oliver’s recipe — I love the smashed garlic and paprika paste, with some cumin and turmeric thrown in for extra flavour and colour.

Ingredients

  • 1 large head cauliflower
  • 3 cloves garlic (peeled)
  • 2 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • ¼ tsp turmeric
  • 3 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 lemon (zest & juice)

Directions

  • Preheat the oven to 180ºC.
  • Trim the cauliflower stalk…

Muriel Gravenor

Plantiful Coach, 9 years in the making. https://plantifulcoach.com

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