In case you missed the announcement last week, I now have a weekly vegan news roundup that gets published as a podcast every Wednesday.
Fat Gay Vegan Weekly Roundup powered by Patreon: episode 2 is online now. Click here to discover all your listening and streaming options.
The episode this week features news of vegan trends, my product of the week, silly stories about celebrities I’ve seen in vegan restaurants, and a cool way for you to contribute to an LGBT charity.
Enjoy listening and get in touch with suggestions for what you would like to hear featured.
FGV mini news round up December 28, 2022 – final of the year –
Fat Gay Vegan
As the year ebbs away join me for a chat about the tough task of going home, Whitney Houston, and vegan food on QANTAS planes.
As always, I would like to send a massive thank you to my Patreon supporters who help me stay dedicated to vegan outreach.
If you would like to support the FGV platforms financially, please click the box below to find out about making a monthly pledge or donating one-time only.
A little while ago on my blog I gave a shout out to a vegan soap producer who donates profits to charities and community organisations.
Bars of Hope sell a gorgeous range of artisan bars that will leave you feeling squeaky clean and all warm and fuzzy. Not only are you buying fab vegan soap, every purchase will contribute much needed funds to a local charity or community organisation.
The organisation of choice being supported by Bars of Hope in April 2021 is The Outside Project.
The Outside Project is an LGBTIQ+ Community Shelter, Centre and Domestic Abuse Refuge in response to those within the LGBTIQ+ community who feel endangered, who are homeless, ‘hidden’ homeless and feel that they are on the outside of services due to historical and present prejudice in society and in their homes.
Services of The Outside Project include:
Provision of identity responsive housing and spaces for the LGBTIQ+ Community
Professional and ‘knowledge by experience’ peer-led support to LGBTIQ+ people in crisis
Advocacy for LGBTIQ+ rights and needs within wider systems and services
Promoting improved ‘social health’ and sobriety within the LGBTIQ+ Community
Developing relationships with services to strengthen support for the LGBTIQ+ Community
Sharing knowledge to educate others on the unique and complex needs of LGBTIQ+ people
If you have some spare cash, please treat yourself to gorgeous vegan soaps from Bars of Hope and direct some much-needed financial support to The Outside Project. Shop now.
Follow Bars of Hope on Instagram to stay updated on new products and to see who they will be supporting in the future.
If you think you or someone you know would benefit from being in touch with The Outside Project, visit their website. If you want to support the group financially without buying soap, donate online here.
It has not been a good run for Rudy’s Dirty Vegan Diner lately.
Firstly, there has been the very public and slightly mysterious departure of the London restaurant’s founders. For their part, the investors currently in charge of operations claim no ill will or underhandedness has gone on, however this post from co-founder Matthew doesn’t make it sound like a bed of roses.
https://www.instagram.com/p/CLU0HXKJyZE/
In the instance you are unable to view the above post, I have copied the text below:
Dear All, Rudy and I have decided that we need to issue a short statement about our current situation. – We cannot go into details at this time, but I can confirm that Rudy and I are no longer affiliated with Rudy’s Dirty Vegan Diner, or Rudy’s Vegan Diner, or Rudy’s Vegan Butcher and we have not been involved with the businesses since the beginning of January 2021. – As we are sure you know we set up these businesses and we put our heart and soul into creating the business and all of its associated products. We were very sad to leave behind our creation, but as many of you know, we were never in it for the money, our driving force was always the welfare of the animals and the planet. We would like to extend our eternal thanks to all of our customers who have supported us so loyally over the years. It’s our hope that one day in the future we will start again from scratch and open a business which can continue to make a difference. Much love to all, Matthew and Rudy
It is sad news.
Independent vegan business can be brutal and this past year has stretched many owners beyond their emotional and financial limits.
I don’t know what has gone on between the founders and the investors, so I won’t speculate.
I just hope it all works out for the best for them. They have done so much to promote vegan lifestyles in London and they deserve professional and personal success.
Now that we have that out of the way, let’s move onto problem the second.
What the heck is going on with the Rudy’s Instagram account?!
I have no idea who is running the show over there but they need some crucial emergency interventions around inclusive language, sexism, and customer interactions.
Check out this Instagram post from yesterday, International Women’s Day 2021 (the post has since been deleted by the account following customer complaints):
In the instance you can’t see the post, it features a photo of a vegan burger and the text, “Happy Women’s Day to all the beautiful women out there that look as gorgeous as this Dirty burger’.
Right. Are you ready? Let’s begin.
This is one of the most inept and inconsiderate social media posts I have ever seen from a vegan company. It is simply contemptable.
I struggle to understand how a brand can miss the mark so badly and in follow up comments even go further to dig themselves into a hole. The screen grab above shows an interaction between the account and a customers in which their point of view is defended because their delicious burgers are, just like women, fundamental.
I am not often left speechless but this had me staring at my screen for a long time, mouth agape.
International Women’s Day is a global day celebrating the social, economic, cultural and political achievements of women. The day also marks a call to action for accelerating gender parity. Significant activity is witnessed worldwide as groups come together to celebrate women’s achievements or rally for women’s equality.
So, nothing about celebrating gorgeous women and comparing them to juicy vegan burgers then? No?
This type of bullshit needs to be called out, especially in the London vegan community.
Many of us work hard to challenge this sort of harmful nonsense because we care about women. Our compassionate lifestyle choice is not a platform from which to launch misogynistic missives in order to sell food for a profit.
I haven’t seen an apology or statement of understanding from the people currently running Rudy’s.
The brand removed the offensive post and replaced it with this:
https://www.instagram.com/p/CMKNjNvhfLt/
Happy International Women’s Day? This date is the publicly recognised collective front for global women’s movements to redress violence, sexism, economic disparity, and misogyny. It is a day to raise the voices and achievements of women.
It is not a catchphrase to help you shift plant-based protein.
This post reads like a lazy attempt to fix the previous terrible take. Kind of like piling a spoon of sugar on top of a steaming shit.
You don’t have to look too far to find further evidence of how women are framed in the world of Rudy’s social media. Take a look at this atrocity of an Instagram post from yesterday (yes, also on IWD 2021).
https://www.instagram.com/p/CMHgAU1BVal/
I will admit this one is as confusing as it is offensive. Is the cow giving a look that things are about to get Dirty AF? Is this the sexualisation of a dairy cow statue in order to sell vegan cheese sticks?
Carol J. Adams, where are you? This one is too much for me.
London, if you are going to spend your money with companies like Rudy’s you need to also hold them accountable for harmful advertising tactics. It is the VERY LEAST we can do. The bare minimum.
We don’t need to accept the use of sexist advertising in our community. We really don’t and we shouldn’t.
Rudy’s. Get it together. If you are unsure of how and why you can do better, listen to your customers when they tell you… and they have been telling you.
How about buying gorgeous chocolate hampers AND supporting an independent vegan buisness.
You will do both these things by shopping with Copperhouse Chocolate, a 100% vegan chocolate shop and cafe based in London.
There are three fabulous hampers from which to choose, meaning there is something for that special someone in your life… and there are no rules saying that special person can’t be you!
Choose from the following hampers:
Copperhouse Chocolate gift box £36
Assorted peanut butter cups & caramels
Fudge
Drinking chocolate variety pack, including 3 different flavours to try
2 single origin chocolate bars from our favourite bean-to-bar makers
Milc chocolate gift box £32
Chocolate box: cashew milk chocolates, filled with cashew butter or tahini filling
Madagascar cashew milc chocolate
Solkiki Hazelnut white chocolate
Ombar coconut chocolate buttons
Colombia 55% drinking chocolate
Fudge
Peanut lovers gift box £32
Peanut butter cups
Peanutty bar (our own take on a well known chocolate bar!)
Do you need some baking inspiration for the festive season?
Join Made in Hackney Community Kitchen on Sunday December 13, 2020 between 10am and 1pm for a sensational vegan baking class online (will take place via Zoom with class details sent the day before).
The cost of joining the baking class is £25 (£12 concession) and all funds raised go towards the Made in Hackney community meal service, providing free nutritious, tasty meals to households who need them during these challenging times.
So you’ve got the basic facts and now you want the finer details, right?
Join Bee Berrie (a twice published recipe book author, small business founder (@beesbakery) and expert plant-based baker) to learn how to create incredible plant-based Christmas bakes that look and taste stunning, to enjoy whenever you like during the festive season.
Learn how to make a gorgeous spiced vanilla chai cake
Techniques for making a dreamy vegan white (or dark) chocolate ganache to frost your cake
Make mouth-watering traditional mince pies
Learn how to make your own healthier homemade mince meat with apple and beetroot
You can freeze and enjoy your chai cake whenever during the festive season
Your mince pies will last up to a week in an airtight tin
Opportunity to ask Bee questions
Recipe handout
For ingredients and equipment needed see below
About Bee Berrie
Bee is a twice-published author (Bee’s Brilliant Biscuits and Bee’s Adventures in Cake Decorating), an ex-microbiologist, and the brains behind the best biscuits in London. Bee has supplied bakes to Selfridges and Harrods, become an expert plant-based baker, and transitioned her business to plant-based. She’s also a mother to a bouncy 3-year-old called Joey.
Click here to book a space and check out the ingredients/equipment you will need below.
INGREDIENTS LIST
Homemade mince pies
For the homemade fruit mincemeat:
200 g apples, chopped into small chunks 1 small raw beetroot, finely grated 50g sultanas, currants or raisins 50g dried cranberries 50g dried blueberries 30g chopped almonds the zest and juice of 1 small orange 2 tbsp coconut oil 2 tsp cinnamon 1 tbsp fresh ginger, finely chopped 1 tsp vanilla extract 3 tbsp seeds / nuts of your choice (e.g. chia seeds, pumpkin seeds, millet) For the pastry:
72 g unbleached all purpose flour 1/2 tsp sea salt 160 g coconut oil (scoopable // not liquid)* 45-90 ml ice cold water For the glaze:
50g vegan butter / other vegetable fat 1/2 tsp ground turmeric ½ tsp ground ginger ½ tsp cinnamon Spiced vanilla chai cake with chocolate ganache
The recipe works well as a layer cake (makes 2 x 8 inch rounds, OR 4 x 6 inch rounds (per image), as cupcakes (makes around 14 – 16) or muffins (10 or so), whatever takes your fancy.
HALVE FOR A SMALLER BATCH!
Ingredients:
300 ml soya or oat milk 3 tsp vinegar 200 g plain (not flavoured) soya yoghurt 380 g caster sugar 250 ml plant, nut or vegetable oil 480 g self raising flour (if GF, use 1/4 ground almonds and 2 tsp xanthan gum) 2 tsp vanilla extract The contents of 2 high quality tea bags, decaf if you prefer 2 tsp ground cinnamon 1/2 tsp ground cardamom 1/2 tsp ground cloves / allspice 1/2 tsp ground nutmeg 3 tsp baking powder Two ingredient chocolate ganache / icing (make ahead of class)
Makes enough to fill the middle and ice the top of 1 x 6 inch layer cake or 16+ cupcakes
Ingredients:
135 ml soya milk 200g dark chocolate OR 200g white, dairy free chocolate (available from health food shops or online) Method:
Melt the ingredients together over a low / medium heat, stirring gently until you have a smooth glossy mixture, do not allow to boil. Chill until needed, for a few hours or overnight for a firmer, spreadable texture. EQUIPMENT LIST
For the cake:
Weighing scales Large bowl Wooden spoon / spatula Whisk Measuring jug Smaller bowl (to mix milk / yoghurt / vinegar) Tablespoon Teaspoon 2 x 6 inch cake tins OR cupcake tray with cases Parchment / oil / pastry brush (for oiling tins) Small pan (for melting ganache) Cooling rack (optional) Cake board (6 in) or serving plate Palette knife For the mince pies:
Weighing scales Large bowl Medium sized pan wooden spoon chopping board Knife Tablespoons and teaspoons Grater / zester Cupcake tin (mini or small is fine) Pastry brush (for oiling tins)
Join Made In Hackney on Sunday November 29, 2020 from 11:30am until 1:30pm for a lesson in cooking that is arriving just in the nick of time.
The two-hour online class will showcase a parsnip and cranberry nut roast (plus all the trimmings) with a flavoursome miso gravy.
That’s Christmas dinner sorted!
The cost of joining the class is £20 (£10 concession). All funds raised go towards supporting the Made In Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
The class will take place via Zoom with a link being sent prior to the class (recommended to check your junk folder).
Want a little more information about the event?
Join chef Steve Wilson to learn the skills to make a stunning vegan roast dinner with all the trimmings!
The class will include:
How to make a next-level Parsnip and Cranberry Nut-Free Nut Roast using roasted seeds and meaty puy lentils, bursting with umami flavours
Learn how to make fluffy and crispy yet healthier roast potatoes, using just the right amount of oil
Make delicious trimmings including roasted carrots, garlic & mustard sprouted broccoli, and flavoursome miso gravy
Opportunity to ask Steve questions
Recipe handout
For ingredients and equipment needed see below
About Steve
Chef Steve Wilson is an extremely popular Made In Hackney cookery teacher (he was also a hit with Jamie Oliver when he visited Made In Hackney!). Steve is the former Head Chef at The Russet, founder of People’s Kitchen community feasts and founder of The Dalston Cola Company.
Refunds: Made In Hackney require a minimum of 24 hours notice for any cancellations or transfers once you have booked onto a class.
80g Sunflower seeds 20g Sage and onion stuffing mix 60g Puy lentils (dried) 1 Onion 2 cloves Garlic 20g Miso paste 1 tsp Yeast extract (try to use a low salt version, e.g. Natex or Meridian) or otherwise Marmite ½ teaspoon veg stock powder 1 tablespoon Potato flour (or other thickener like cornflour or tapioca) pinch Maldon salt (or any sea salt) Topping (Bottom)
50g Cranberry sauce (try to get a low sugar version if possible e.g. Meridian which uses apple juice to sweeten) 1 Parsnips Crispy Fluffy Roast Potatoes (serves 2)
500g Potatoes (use a fluffy rather than a waxy variety, like Maris piper) 50ml Cooking oil Sea salt and pepper Roast Carrots (serves 2)
8 pieces Sprouting broccoli (or you can use regular broccoli) 1 clove Garlic 1 teaspoon Dijon mustard 1 teaspoon Apple cider vinegar 1 teaspoon Extra virgin olive oil Miso Gravy (serves 2)
300ml Vegetable stock 20g Miso paste 10g Dijon mustard 25g Cranberry sauce (try to get a low sugar version if possible e.g. Meridian which uses apple juice to sweeten). You can also use a heathlier raspberry jam (e.g. St Dalphour uses apple juice intsead of sugar) 5g Balsamic vinegar (or other vinegar) ½ Onion 1 clove Garlic 1 tablespoon Olive oil EQUIPMENT LIST
● 1 baking tray ● 1 small Loaf tin (to use for nut roast) – note if you would like to make for more than 2 people you will need to scale the recipe, and the size of your loaf tin appropriately ● 2 frying pans (preferably non-stick) ● 2 mixing bowls ● 2 saucepans with lids (you can wash between uses) ● 1 colander ● 2 wooden spoons ● 1 blender ● 1 chopping board ● 1 knife ● 1 gravy jug
I have extremely fond memories of running Hackney Downs Vegan Market, especially when I think of all the wonderful independent traders we helped nurture and grow.
The market was a real hotbed of innovation and vegan advancement.
One brand that I particularly recall as both original and stunningly popular is Kinda Co.
Kinda Co took vegan cheese to another level and it has been exciting to watch their growth ever since. The company combines the familiarity of your favourite cheeses with plant-based innovation/vegan trickery to make products that are simply exceptional.
Think I’m overselling Kinda Co? Then find out for yourself by ordering one of their exclusive cheeseboards for Christmas.
The cheeseboards from Kinda Co are available in three sizes. Choose from The Mini, The Middle, and The Magnificent. Prices range from £27.50 to £68.50.
I was really taken by the look of The Magnificent (pictured above).
The Magnificent includes:
Farmhouse 120g
Cranberry 120g
Summer Truffle 120g
Garlic + Herb 120g
Smoked Farmhouse 120g
Paprika Chilli 120g
Red + Black Pepper 100g
Sour Creme + Chive Spread 130g
Nacho Dip 240g
Faux Lox + Dill Creamy Spread 130g
Rosebud Preserves Spiced Plum Chutney 198g
The Fine Cheese Co. Extra Virgin Olive Oil and Sea Salt Crackers 125g
It’s a vegan cheese dream come to life!
All Christmas cheeseboards from Kinda Co will be delivered on December 22 and 23, 2020. Someone will have to be at the delivery address to take the parcel. They ship UK wide.
All Christmas cheeseboards are also available to collect in person from the Kinda Co kitchen in Hackney Wick between December 17 and 22 if you are in the area.
Extra note: all block cheeses can be frozen and all cheeses should be kept in the fridge until served.
Click here to order now. They will sell out quickly so don’t think about it for to long!
Wanna put your money where your plant-eating mouth is and support independent business before this disastrous year comes to a close?
Mooshies London has launched a hamper filled with gorgeous vegan items and you can buy it for yourself, a friend, or an enemy. Hey, I don’t know how you get your kicks!
Each company involved in building the hamper is paid retail price for their item, so your money is directly helping these independent companies after what can be best described as an extremely tough year.
Launched from the Mooshies shop on Brick Lane, the hamper can be delivered nationwide. The hamper can currently be ordered via the Mooshies website with delivery scheduled for December 16 and 17, 2020.
Each company is a small independent business and local to Mooshies.
Instead of buying the products at cost price, Mooshies is purchasing them at retail to give each company a sale via their hamper. Mooshies takes no profit and does all the labor and dispatching themselves. It’s a way to keep all the small businesses in people’s mind while supporting each of these amazing companies.
Super fancy London restaurant Pied a Terre sent me their vegan feast for two box. It wasn’t exactly the five star experience I was expecting but it was tasty, especially the French onion soup.
The fine people of Made In Hackney have put together another wonderful online cooking class taking place on Thursday November 12, 2020 between 6:30 and 8:30pm.
With a cost of £20 to join (£10 concession), all funds raised go towards the Made in Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
What is happening during the class?
Join chef Mark Breen for a tour of the taste, textures and aromas of plant-based Southern Indian cuisine, bursting with flavours from across this incredible region. The class will include:
Making a delicious tomato dal.
How to make the perfect citranna rice.
Making tasty coconut rotis.
How to temper and spice dishes using aromatic mustard seeds, curry leaves and chillis to give your dishes an extra burst of flavour.
Q&A
Recipe handout
Mark Breen is a classically trained chef who loves showing people how to cook what is seasonal, and at its best at any given time. His passion is teaching people how to cook with skill and enjoyment to create beautiful and tasty dishes that are good for your taste-buds, bodies and soul. When Mark isn’t working with Made In Hackney or as a private chef, he’s usually in the kitchen at home perfecting flavour blends or creating ferments and pickles.
Fee: £20 (£10 concession). All funds raised go towards the Made in Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
Once you have your ticket booked for the class, check out the ingredients list below to make sure you are prepared ahead of time.
INGREDIENTS LIST
Andra Pradesh – Tomato dal (Serves 5)
200g red lentils
1 large onion, diced
2 cloves garlic, chopped
Spices – 1 teaspoon of cumin powder, coriander power and turmeric powder (or 3 teaspoons of curry powder)
1 tablespoon of oil (preferably coconut oil)
2 plum tomatoes, sliced (or half tin of tomatoes)
1 inch of ginger, either chopped very small or grated (or one teaspoon of ginger powder)
For tempering: 1 tablespoon oil (preferably coconut oil) 2 teaspoons black mustard seeds 1 teaspoon of chilli flakes handful of curry leaves (fresh is best but dried is fine)
Chitranna rice (serves 5)
300 grams basmati rice, washed
1 of oil (preferably coconut oil
1 teaspoon mustard seeds. teaspoon turmeric
handful of curry leaves (fresh is best but dried is fine)
2 tablespoons raw peanuts (optional)
1 teaspoon red chilli flakes
1 lemon, zested and juiced
1 teaspoon salt
Southern Indian coconut rotis (makes about 5)
200 grams plain flour
100 grams desiccated coconut
1 teaspoon cumin seeds, toasted
2 spring onions, finely chopped
1-2 green chillies, finely chopped (optional)
Sea salt
100 millilitres water
Coconut oil
EQUIPMENT LIST
Wooden spoon
Chopping board
Knife
3 Sauce pans
1 frying pan
Hob
Teaspoon and tablespoon measure
Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!
