Have you just gone vegan, or would love to go vegan? And would like support navigating through this ethical way of being?
Then you’ve come to the right place! 
As a vegan of 4 years, my mission is to provide advice and support for anyone who’s interested in living more compassionately.
I’ll give you 24/7 support through answering any questions you may have on my Instagram account. 
• Eat in season to ensure that you can save money if you’re on a tight budget.
• Remember your why: keep your passion for the animals strong by reminding yourself of what the animals go through. This can be easily achieved by watching earthlings on YouTube.
• Get connected: If you happen to be the only vegan in your household don’t worry. You can easily find like minded people all over the internet who’ll keep you up to date with any recent vegan news.
• Make your favourite non vegan dish plant based. Doing this really helped me at the start of my journey.
• Make the most of vegan substitutes! when your transitioning into a vegan way of life, for life, substitutes really can become your best friend. Try paring a vegan burger with a delightful pasta salad.
Serves 1
What you’ll need:
* a dash of oil.
* 1 serving of pasta ( 80g )
* 1 medium beetroot
* 2 large cloves of garlic.
* Half a small onion,
* 3 leaves of kale
* 130g ( or one cup ) of turnip.
* To season: Salt, pepper, and chilli powder.
* Optional: Sriracha, sesame seeds, and crushed walnuts to top it off.
Method:
Start by peeling both the turnip and beetroot. ( optional )
Then rinse and chop your both your beetroot and turnip into cm thick cubes.
Closely followed by dicing up the; Garlic, onion, and kale.
Then put your pasta on to boil.
Now you’ll need to heat up a pan and add the oil, garlic, and onion ( medium to high heat shall do.) When the onion and garlic have simmered for about 2 minutes or until slightly golden brown,
add in all of your chopped vegetables.
Give it a good stir through, and add any seasonings of choice. I’d recommend; Salt, pepper, and chilli powder.
Keep mixing through until the beetroots and turnip chunks become tender. ( this shall take around 6 to 8 minutes )
Finally, drain the pasta and serve with the delightful beetroot mixture. I hope you enjoy this lovely meal.
Now although I’ll always love sharing simple vegan meals, let’s remind ourselves of what being vegan truly in-bodies. 
•Veganism is an ethical lifestyle that aims to eliminate the suffering towards animals through not eating any ( “products” I don’t use that word towards animals because it’s objectifying ) 
• Nor can you wear anything made out of animals, or use anything tested on animals.
You also wouldn’t support; zoos, aquariums, or horse riding as these things have someone profiting off animals being used.
Going vegan is one thing but staying vegan involves you to keep reminding yourself of;
• The mothers who mourn the loss of their children in the dairy industry, the chickens in barns who’s bodies deteriorate.  Their beaks made excruciatingly painful from getting trimmed just so they don’t cannibalise each other. 
• The animals in the laboratories get strong chemicals put directly onto their skin just to see what reactions they show. Some other examples of the truth go as follows; force-feeding, exposure to drugs, and forced inhalation.
All of the animals who are raised, in squalid conditions only to be sent to an inevitable slaughter.
There are also fur farms that electrocute animals to death and have them jammed in tiny wire cages.
This is the; Disgusting, horrifying, and inexcusable Reality of animals that are farmed all over the globe.
Summary:
In terms of going vegan, start off by changing one habit for a vegan alternative. Take it day by day and keep reminding yourself, would I like to be in the victims shoes?
Or should I step up and speak up starting today.
Stand up for those who need you most.

• Far from personal:  A common excuse of the eating animals is a personal matter, meaning that it just just concerns them. This couldn’t be further from the truth, as we’re talking about other living beings, being needlessly slaughtered.
• Slaughterhouse workers: Those individuals who work in slaughterhouses aren’t inherently bad, they’re just in a job that remains inherently barbaric. From a humanitarian point of view, we should care both about the animals that get slaughtered and the workers who have been proven to struggle with mental illness and PTSD as result.
• Using this excuse in another circumstance for instance, rape and murder. Would would be like the perpetrators of these acts to get away with it? Because obviously with their personal choice to act on their disgusting wants and desires.
• The problem with the “personal choice” excuse Is that we need to actually respect the personal choice of the animals who fall victim over and over again. Not only does eating animals affect the animals, it causes some of the worst climate catastrophes we face as a species. Animals are suffering intensely, and dying out at rapid rates.
How much do you think the individual animals care about this excuse?
Conclusion: You have an obligation to step up and make a difference in any way you can.
• Whenever we think about all of the horrors of the animal agricultural industries, we might believe that the only abuse that truly goes on is in a completely different country.
• This couldn’t further from the truth, as theres evidence of newborn claves having feeding tubes showed down their throats. Not only that, a worker was seen standing on one calf, whilst another individual was being dragged by their legs.
• The horrendous footage was taken from a farm called Combe. Now what’s even more disturbing, is the thought of what the cameras didn’t catch.
To what extent did it get to?
• What did the workers think of these findings?
They told Daily Mail: “ we are sure that any welfare issues are dealt with immediately”
How about completely preventing these things from happening. We can create a world in which we can live among animals and not take from them or expect them to serve for us. 
Let it be know that this is not a one off story:
Not just one farm,
Not just one video,
Not just one day,
not just one year.
The footage that was found gives us an insight of the sheer brutality of animal agriculture at it’s core.
Question: what will you do today to ensure that we can make this a world place where animals are free?
Important: I have given credit by linking the article I used for the information, along side the image I’ve chosen.
Ingredients:
• Two slices of bread,
• Half a can of butter beans.
• Two medium spring onions.
( or half an onion )
• Pickled cabbage
( or a couple pickled gherkins )
• 1 fresh chilly
( or you can use some flaked chilly )
• 1 tablespoon of vegan mayonnaise
• One handful of coriander
• one large clove of garlic.
seasoning: salt, pepper.
( optional: paprika )
Method:
Start of by draining your beans of choice. Then, mash them up with the mayonnaise. ( Leave a few beans whole to allow for great texture ) 
Then you need to finely diced up your spring onions, chilly coriander, and garlic. Add this to the bean mix and put your bread in the toaster.
Now assemble this onto your bread with some; Salt, pepper, and pickled cabbage.
I hope you love this simple staple of mine as much as I do. I’d love to hear any feedback from you if you try out this recipe.
This excuse is commonly used as a justification to eat animals.
• Now let’s say for example that you used this excuse for any other method of unjust violence? Could you imagine if it was that easy for someone to try and justify The violence of another species of animal, let’s say dog for example. There would be absolute uproar amongst everyone. 
• No matter how well you treat an individual during their life. If the final result consists of an individual experiencing unnecessary pain through slaughter, or mutilation then how can you morally justify it?
•You see we must start questioning ourselves on why we do what we do towards animals. As well as our habits that surround our daily lives in order to make some great changes through incredible alternatives.
• Surely if an animal is living a lovely life, unless it’s euthanasia that goes ahead, why would you choose a cruelty filled burger over plant-based alternative?
•The irony of this argument implies that the animals are live in great lives in the agricultural industry. We are talking about routine agricultural practices such as;
• Forcible impregnation,
• Beak trimming, and
• bolt gunning. ( just to name four )
Conclusion:
What we must remember is that all of these inhumane, deplorable acts that happen in every country around the world.
So to summarise, no animal who has lived a seemingly wonderful life should face a brutal death.
Euthanising animals is justifiable because you’d be putting the individual‘s best interests first. 

( Serves 2 )
- 500ml of water
- Two medium-sized carrots
- One shallot ( or onion )
- One medium pepper
- Half a can of pinto beans.
( any other canned pulses will do. ) 
- Two medium-sized red chillis
- 5 cloves of garlic
- One veggie stock cube
- A drizzle of olive oil, Salt, pepper, paprika, optional: thyme.
- A handful of coriander.
- Dairy free single cream ( optional )
Method:
- Firstly start by preheating oven to 230°C or 446°F.
- next, prepare your vegetables by:
Peeling and slicing up your carrots into batons,
chop and peel your shallot, or onion into quarters,
chop your pepper into slices,
Peel your garlic clothes and leave them whole,
Slice the chillis lengthways.
Drain whatever pulses you are you are using.
Then transfer all of your vegetables into your baking pan.
Give the vegetables a good drizzle of olive oil and season well with; Salt, pepper, paprika, and a few sprigs of thyme ( optional )
Give the vegetables a mix around just so all the vegetables are coated in the seasoning.
And put them into a preheated oven for 30 to 35 minutes until all your vegetables are cooked.
Next, set the vegetables aside and put your stock cube into a pan of boiling water. 
Then remove the pan from the heat, and transfer your vegetables into the stock.
Grab a handheld blender and blitz everything up! 
To top it off:
Season well with salt and pepper and paprika. Then, 
Grab a handful of coriander and finally dice it up, then add a drizzle of single cream.

Ingredients: 🍋✨
( serves 2 )
- 125g flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 230ml of plant based milk.
- 1 teaspoon of vanilla
- 2 teaspoons of sunflower oil for cooking.
- 1 square of kitchen roll ( It helps evenly oil the pan )
Method:
- Start by combining the; sifted flour, sugar baking powder, salt, and salt together in a mixing bowl.
- Next, you’ll need to add all of your wet ingredients into the bowl in small increments whilst whisking continuously.
- Really whisk it up so that you get loads of tiny air bubbles.
- Next, you’ll need to heat up the pan until it is boiling hot.
- Then, blot some sunflower oil onto a folded piece of kitchen towel -and oil up your pan.
- Now you’re ready to ladle in your delightful mixture into the pan.
- Allow these pancakes to cook for 2 minutes each side. When they’re done they should be lovely and golden.
Serving suggestions: fresh fruit and maple syrup. Plant based chocolate spread, or classic lemon and sugar.
Ingredients:
- Oats ( 70g )
- soft light brown sugar ( 50g )
- Two table spoons of golden syrup
- 90g of chopped up mixed nut and fruit combo.
- 40g dairy free spread.
Method:
Firstly start off by preheating your oven to 160c or 140 fan. Or gas Mark 4
Secondly, line a baking tray with parchment paper and set it aside.
Next you’ll need to melt the; Butter, sugar and golden syrup in a pan over medium heat.
When everything has melted take the pan off the heat and pour in your oats.
Next up, you need to transfer this mixture into your lined baking sheet and press the mixture down evenly with a spoon.
Now you’ll need to put this in your preheated oven for 30-35 minuets.
When the time is up leave the granola to completely cool.
Finally, when it’s cooked you can dice it all up into a lovely granola texture and size.
Now put this on top of some dairy free yogurt, and enjoy!
Ingredients:
( serves 2 )
• one large leak,
• two medium sized carrots,
• one hand full of coriander ( for garnish )
• one medium sized onion
• a drizzle of olive oil
• 1 medium sized sweet potato ( I used a normal potato )
• Three large cloves of garlic
• salt, pepper, chilli powder, and a few sprigs of thyme
• 1 stock cube ( and half a pint of water )
You can always make your own stock.
Method:
Begin with preheating oven to 200 C/ 180fan/ gas 6.
Secondly, slice up your; Leak, potato, onion, and carrots into cm thick chunks.
Next, transfer your vegetables into a shallow baking tin.
Next up, you need to drizzle some olive oil over the veg, then add your; herbs, spice, salt, and pepper. Now you’ll need to give your vegetables a good mix around so that every thing has been well seasoned.
Then put your vegetables into your preheated oven for 35minuets ( until slightly golden )
Now that your vegetables are done, set them aside and prepare your stock.
When your stock is done, simple blend your vegetables into it.
Feel free to garnish with; pepper, and a handful of coriander.
Now dig in! and be sure to let me know how it goes.
( Serves 1 )
Ingredients; ✨
- 80g pasta ( feel free to use a bit more if you’re feeling particularly hungry, that’s fine ) 😌
- nutritional yeast. This is a B12 rich flaked alternative to cheese. ( 3 tablespoons )
- 1 tablespoon of butter
- 1 tablespoon of plain flour.
- 3/4 a cup of almond milk
To season: ✨
Salt, pepper, paprika, chilli powder, and garlic flakes.
Method:
Start off by putting your pasta on to boil,
Secondly to a preheated pan add your butter and let it melt completely.
Then slowly add your flower in three small increments whilst whisking up continuously.
When you have added all the flour slowly incorporate your milk whilst still whisking.
By now, you should have a lovely creamy sauce. Therefore time to remove the pan from the heat and to whisk in your nutritional yeast.
Finally: Pour the cheese sauce over your pasta and garnish with your; fresh basil leaves, salt, pepper, and paprika.
Now dig in!
I truly hope you enjoy the simplistic recipe of mine. Be sure to let me know if you try this out yourself.
 Ingredients: ✨
- One serving of rice noodles,
- One vegetable stock cube ( can use home-made stock )
- 1/4 of a block of tofu ( I used a plant-based mushroom steak instead) 
- soy sauce ( or liquid aminos )
- seven florets of cauliflower
- A thumb sized piece of ginger
- six medium-sized mushrooms
- A small handful of coriander to garnish
( optional )
- One handful of peas ( or 4 leaves of  pack-Choi )
- A dash of sesame seed oil
- 4 leaves of kale.
- One handful of bean sprouts (  optional )
- Two cloves of garlic
-  and half a chilly, (  or sriracha )
Method: ✨
Begin by preheating the oven for your meat alternative ( if needs be )
Next; chop up your cauliflower into individual Florets. Wash dice and slice up the; kale, remove the skin from the garlic and dice it up alongside the ginger. Don’t forget to dice up your chilly too.
Then start heating up a pan and add your sesame seed oil.
When the oil has heated up nicely, throw in your; Ginger, garlic, and chilli. ( if using sriracha add it at the end )
When the garlic starts to turn golden, throw in all of your chopped vegetables, as well as your tofu ( if using ) and give it all a good mix.
Now put the kettle on and when it’s boiled out your noodles into your vegetable stock.
Then you’ll need to add in about 1 tablespoon of soy sauce ( or alternative )
And cook for another 5- 10 minuets ( until everything is completely cooked.
Now take your vegetables and noodles off the heat, and take your protein source out of the oven.
Finally: ✨
Assemble everything into a big bowl and garnish with your coriander and a drizzle of Sriracha! 🌶
Ingredients: ✨
( Serves 2 )
- oil ( a few tablespoons )
- 1 sweet potato.
- 1 onion
- 2 carrots
- 3 large garlic cloves
- One red pepper
- one stock cube
- 1 cup measurement of water.
To season:✨
Salt,
Pepper,
A few sprigs of thyme,
And oregano.
Method: ✨
Start off by preheating your oven to 200c /
200 fan or gas Mark 7.
Next, peel your carrots and onion. Then dice up your sweet potato, alongside your carrots and onion. ( slice then into ruff chunks )
Keep your garlic cloves whole. ( you’ll remove the skin after cooking. We do this to infuse the garlicky flavour throughout the dish )
- Now transfer your chopped up vegetables into a baking pan and drizzle them with olive oil and add in your other seasonings to your liking.
- Next up, you need to put these seasoned vegetables into the oven for 30- 35 minuets.
- when your vegetables are done cooking, remove the skin from the garlic cloves and remove your thyme from the pan.
- Now it’s time to orepare a lovely broth for your vegetables. If you have some stock cubes in, then use one. However, feel free to do what I did and mix some nutritional yeast flakes with a cup of water.
Finally!
Blend together your vegetables with your broth,
and serve with some; Paprika, pepper, and coriander ( optional )
And enjoy.
Be sure to let me know how this recipe of mine turns out for you.
Ingredients:
- One slice of sourdough bread,
- Half a small onion,
- Salt, pepper, curry powder. ( two heaped teaspoons )
- one clove of garlic
- Half a can of baked beans.
- One spring onion
- small small handful of parsley.
- five small mushrooms
- Oil ( for cooking)
- 1 tablespoon of  Hummus ( to top it off ) 
Method:
Start off by peeling and dicing up those your onion and garlic.
Next, Finley slice your mushrooms now put your slice of sourdough into the toaster.
Now heat up about half a tablespoon of oil and wait for this to heat up and then adding your onion and garlic.
Start them on medium/ high heat for around two minutes or until golden.
Next heat up your beans,
Now take both your beans and mushroom Mix of the heat and assemble your sourdough your mushroom mix,  and beans.
To garnish feel free to add; parsley, Salt, pepper, and a tablespoon of hummus.
I hope you enjoy this recipe. 
Ingredients: ( serves 1 )
Cooking time: 12 minuets.
- One small red onion
- two large cloves of garlic
- Half a can of tomatoes
- Half a can of chickpeas
- 2 teaspoons of curry powder
- Salt, pepper, and a about half a tablespoon of oil.
- Half a small red chilli
- One serving of pasta ( I use 90g )
- optional ( A few leaves of fresh Basil ) can use dried. 
Method: 🌱
• Start by putting your pasta on to boil,
• next, you need to heat up your oil in a hot pan and when the oil is hot add your finely diced garlic and roughly chopped onion into the pan.
• next add your; Salt, pepper, and curry powder into the pan alongside your canned tomatoes.
- Give it a good stir and add your chickpeas.
- now he everything through on a medium to high heat for about 5 minutes.
- take your pasta off the heat and drain.
- When the sauce thickens slightly remove it from the heat.
- Finally, you can service dish with additional chilli flakes, pepper, and a few basil leaves.
I hope you enjoy this simplistic recipe of mine.
If you try this, I’d love to know how it went for you.
Ingredients:
Serves 1 -
- One slice of sourdough bread.
- One medium onion
- Half a tablespoon of oil.
- two garlic cloves
- one small beetroot
- five Brussel sprouts
- Half a can of tomatoes
- Salt, pepper, turmeric ( two teaspoons of turmeric )
- and a handful of chives. (  for the garnish )
Method: 🌱
Start heating up your pain and the oil.
Whilst thats heating up; chop up your beetroot into small chunks, Peel and dice you onion and roughly chop up your Brussels sprouts.
Now, Add the onion and garlic to the pan alongside the cracked black pepper and salt.
Let this cook for about a minute and then add the rest of the ingredients along side The turmeric.
The minute you have these in the pan give it all a quick stir and then put your sourdough in the toaster or under the grill.
When your bread is done you can take your main meal off the heat.
Assemble this on your plate with some diced up chives.
Now tuck in, I really do hope you enjoy this simple recipe of mine!
 Recipe: ( serves two )
Two small potatoes, One carrot,
Two small red onions, five cloves of garlic, One sweet red pepper, five leaves of kale, One vegetable stock cube, and olive oil.( a drizzle )
Half a can of lentils. ( To be added at the end for some texture )
To season: salt, pepper, 2 teaspoons of chilli powder. ( optional 2 teaspoons of turmeric )
Method:
Start by preheating oven to: 180 degrees or 356 degrees Fahrenheit.
Wash your hands and prepare a clean your area. Now get a baking baking tin at the ready
Next, peel the pepper, garlic, and both chop up and peel the carrot. Peel and finely ruffly chop up the onion.
For the kale: make sure to give it a quick rinse under the tap, then remove the stem and roughly chop it up.
Throw these vegetables into a roasting tin,
Drizzle them with olive oil, and add your salt, pepper chilli powder and turmeric and combine until all the vegetables are covered in flavour.
Allow this to roast for 35- 40 minuets.
When your veg is done prepare your stock,
Then blend it with the veg.
Now serve up. This meal goes wonderfully with some crunchy sourdough bread.
I would like to take a moment to talk about my experience with bearing witness to the harsh realities that resume each day in the animal agricultural industry.  Throughout my time as an activist, over the past four years I have seen allot. For instance, a few of years ago when I was on a family holiday in the South of France I documented what it was like for the circus animals who arrived at the campsite that I was staying at. When the animals arrived in trucks, I took pictures and videos in hopes to spread the word about animal cruelty.
From from this, I’ve got a lot of positive responses which was really uplifting.
Something else that I did in France was talk about the marine life that I witnessed being kept in thanks at the supermarket. Both lobsters, and crabs had their pincers shut tight with little rubber bands. This too was documented over on my Instagram account.
Fast forward to two years later, and I have been speaking up more than ever about the dairy industry.
I plan to write some passionate poems about the issues that exist within this industry.
Bearing witness is so difficult. Putting yourself out there online and sometimes do awful things to your mental mental. However, taking time off-line and insuring that I am reminding myself I’m not alone in this, and I do have incredible people he will always back me up. Those individuals really do help.
Please let it be known that you don’t have to bear witness in order to be a great vegan activist. You can repost of peoples work and mention the impact that it has on the animals in your own words.
Something else that I decided to do for the animals was to speak up for their rights in my English speaking exam. This was very well received. I would have to do some public speaking in the future because it’s something I thoroughly enjoyed doing. 
If you are reading this and you don’t have any photos of animals, I just feel free to send me a message and I will send you whatever you want.
These animals voices need to be heard I have been silenced for way too long.
This is my experience in bearing witness. What can you find in your local area? 
OH HEY, FOR BEST VIEWING, YOU'LL NEED TO TURN YOUR PHONE