Update June 2026: Little Resham is no longer a vegetarian restaurant

Why has it taken me so long to write about Little Resham?

When I first ate there, I was a little bit disappointed. It wasn’t because of the food, the service or the options. It was because of their labelling. They had used the template from a menu outside of the UK, where V meant vegan and VG meant vegetarian. It was confusing but also strange because the entire restaurant was vegetarian. Other than being confusing, it was a bit frustrating and made me question whether I’d get what I ordered, i.e. vegan dishes. This was made worse because their staff didn’t fill me with confidence.

When I was ready to tell the world about Little Resham, I had some personal issues going on, which resulted in reduced activity with Plant Shift and many other things.

So why have I been back multiple times?

I wanted them to succeed, I wanted them to take things on board and improve the labelling etc. Slowly but surely, they made significant changes!

• The labelling on their menu is better

• The staff know their stuff and show that to their customers

• Depending on how busy they are, they can veganise some items that are listed as vegetarian

• They understand that some people don’t eat specific root vegetables and they can cater for them

We’ve eaten there many times, and we really enjoy it! We’ve gone there on our own, with my Mum, Suraj’s Dad, with friends who were visiting from America and others too.

This is what we’ve ordered:

• Crispy Bhaji

• Fried Mogo

• Patra

• Pani Puri

• Saag Aloo

• Naan

• Dal Makhani

• Chocolate Fudge Cake

Would I return to Little Resham?

Absolutely!

As you can see, I’ve already been there multiple times and I have no regrets! :)

Related content

The local places that I eat at most frequently are:

• Spice Rack Lounge

• Little Resham

• Pizza Parlour

• Ahimsa The Vegan Café

• Vegan Hub

• The Hare

• Zen Buddha

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I have wanted to visit York for some time, and it finally happened recently. I stayed in York for four nights, and I absolutely loved it!

We did things at a relaxed pace, and we fitted in some activities whilst making sure we had the flexibility to be spontaneous. I think that four nights was just right!

So, let me tell you about the trip…

Day 1

We got there in the early evening, so we checked in, went for a walk around the town and then had dinner at The Orchid.

The Orchid is a fully vegan restaurant. It is open between 6 p.m. and 9.30 p.m. on most days. It’s closed on Tuesday, and it’s open until 10 p.m. on Saturdays. The restaurant is spacious and has a lovely vibe to it.

I’m going to say something contradictory…it’s worth booking to ensure you get a table, but it’s also worth popping in, on the off chance, that they’ve had a cancellation.

What we ordered:

• Salt and Pepper Vegan King Prawn

• Aromatic Shredded Vegan Duck

• Vegan Chicken Curry

• Steamed Rice

• Vegan Chocolate Cake

We wanted to return for another meal but didn’t manage it.

Day 2

We walked around the city centre and had brunch at Goji, which was awesome!

Here’s what ordered:

• Homity Pie Leek, potato and smoked apple wood cheese pie served with our in house coleslaw and our spiced apple and ginger chutney

• Vegan Mushroom Burger Large portabella mushroom topped with smoked tofu, almond pesto, salad, mayo, ketchup & sweet potato wedges

• Lemon & Blueberry cream Cake with whipped oat cream

After our meal, we sat on the steps of the Cathedral and listened to someone sing. His voice was wonderful, the songs that he sang were familiar, and the vibe was awesome! People weren’t clapping, but they were focused, listening, and so appreciative.

In the evening, we popped down to Mickelgate Social and had a sausage and hash toastie. The portion was generous! Mickelgate Social is a lovely place with a good vibe and lovely staff!

After that, we drove into the centre and went to a pub called The Hole in the Wall. We listened to someone sing whilst playing an acoustic guitar. It was easy listening and it was just what we needed before calling it a night! We had the most delicious non-alcoholic cider while we were there! It was called Berries & cherries Alcohol Free Fruit Cider and it’s made by Old Mout.

Day 3

We joined a free walking tour with White Rose York Tours. It was awesome! We were lucky enough to have the owner of the company showing us around York. He made it interesting, interactive and the pace was great!

After that, we had lunch at Wildwood Pizza, Pasta & Grill. The restaurant had a nice feel to it, the staff were friendly and they were conscientious. We ordered chips and they baked them in the oven because if they fried them, they wouldn’t be vegan. Isn’t that awesome?

Here’s what we ordered:

• Mozzarella and caramelised onion garlic bread

• Fries

• Rosemary garlic bread

• Spaghetti aglio e olio

• Vegan lasagne

We went for a walk by the canal and stopped to enjoy a Biscoff hot chocolate at Brew And Brownie. The café was cosy and mellow. A nice place to stop and appreciate the day.

Finally, we went on a ghost walking tour.. I’ve never been on a walking tour like this before. It was definitely interesting! It was in the evening, so as the walk progressed, it got dark and cold! The tour guide was dressed in thematic clothing, and the way he spoke captivated us, and scared some of us too!

After the walk we wanted to warm up and have a drink so we popped into a Wetherspoons and had a coffee. Much to my surprise, I discovered that they offer refillable hot drinks for less than £2!

Day 4

The day began with a vegan breakfast at Partisan.

After that, we went for a walk to experience the City Walls, and it was gorgeous! The view, the height, the quiet…it was really nice!

After that, we walked along the river, and before I saw the cafe, my eyes landed on its menu, and they honed in on the hot chocolate, which sounded divine! Sophie’s is set into the stone rampart of a bridge, which makes it a wonderful sight! We enjoyed the hot chocolate outside. Everything was perfect! The view, the ambience, and the weather.

We walked around the town some more and made our way to a place called Spark, which houses Junk Soul. Here, we ordered the Loaded Curry Wurst Fries and the Kimchi Tofu Burger.

Day 5

I asked a few people for recommendations, and several people told me to go to Tea By The Lock, in Naburn, which is a short drive from York. It’s a quaint place, on the banks of a canal. It’s tranquil and scenic.

This is what we ordered:

• ‘Cheese’ Scone

• Savoury and ‘Sausage’ Rolls

• ‘Egg’ Mayonnaise Sandwich

• Fruit Scone

• Hot Chocolate

It was truly satisfying!

We stopped off at Lincoln when we were on the way back to London, and I’m so glad that we did! We walked around the town and happened to get lucky enough to go inside the Cathedral, even though it was supposed to be closed. It was absolutely stunning, and I’d thoroughly recommend going inside and spending a bit of time taking it in.

After we left, we happened to meet someone who’s a tour guide for people who are visiting the Cathedral. We had a natter about the history of the Cathedrals in Lincoln, York and London. It was fascinating to learn about the motive behind building them, the time that it took and the reputation that they earned.

The trip ended with a meal at Slow Rise, which was absolutely amazing! What’s special about Slow Rise? It’s a fully vegetarian pizza restaurant, and they have lots and lots of vegan options.

I’d love to hear about any trips you’ve made recently.

Related content

Vegan eats all over the globe
A Guide To Travelling As A Vegan, Or With Dietary Requirements
Vegan Hotels UK: The Ultimate Guide
Why Travel is Better When You're Vegan

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Discovering La Porchetta Pollo Bar

I had just been to the theatre and felt peckish. Luckily for me, I wasn’t the only one who felt that way. My friend knew exactly where we should eat! He’d eaten at this place before, and he said they served a delicious Arrabbiata! The mention of this dish was all it took!

How did La Porchetta Pollo Bar come about?

La Porchetta Pollo Bar is a coming together of two businesses. Pollo Bar has existed since 1952. It was famous for its pasta bar. La Porchetta was well-known for its pizza. The staff are friendly and attentive, and they cater for everyone.

What we ordered

We ordered the Garlic Pizza Bread and the Penne Arrabbiata. It was the right amount for 2 people who were hungry but not ravenous, and it was extremely satisfying!

I would definitely go there again!

Where is La Porchetta Pollo Bar?

La Porchetta Pollo Bar is located at 20 Old Compton Street, London, W1D 4TW.

I’d love to hear from you if you’ve eaten there before, or after you visit for the first time.

Related content

Vegan eats in London
Find out why I think Zizzi is the most progressive restaurant chain
Hats off to Bella Italia for their amazing range of vegan options!
Eating out: Carluccio's secret vegan menu!
Eating out: Franco Manca, the vegan option
Do you know what Pizza Express has done to their menu to make it more vegan-friendly?
Dining out: La Polenteria

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This recipe serves 4 - 8 depending on what you serve it in
It takes about twenty minutes to prepare
The longer that you can refridgerate it for the better

Ingredients for the Chocolate Mouse

• 120ml of aquafaba

• 200g of dark chocolate

• 150g of Silken Tofu

• 2 tablespoons olive oil

• 1 tablespoon of Maple Syrup

• A sprinkle of sea salt (optional)

How to make the Chocolate Mousse

1. Use an electric whisk to whisk the aquafaba until you can see stiff peaks

2. Use the double-boiler method to melt the chocolate

3. Blend the melted chocolate, tofu, oil and maple syrup until it’s smooth

4. Gently mix the aquafaba and the mixture in the blender

5. Pour it into the serving vessel and put it in the fridge

6. Before you serve it, add a sprinkle of sea salt or serve it as it is

Variations

You can enjoy this in so many ways! Some examples are to add orange rind, nuts or thin slices of fruit.

Do you like making meals at home and want to avoid spending lots of time cooking? Most of the recipes in The Way To A Vegan’s Heart take 30 minutes or less! Homemade meals without faff! 

Alternatively, if you have a sweet tooth, you can use this link to order a copy of Just Desserts

FGV

I found out about Giuseppe's Kitchen from FGV. The title of the article was Best New Vegan Spot in London! I was lucky enough to check it out for an early dinner. I’ll tell you why that’s important soon.

The menu

This is the menu that we chose from. However, I’ve heard that the theme for next week is lasagne week, so it’s possible that the menu will change quite frequently.

The order

Our booking was for 5.15 p.m., but we got there at about 4.30 p.m., and that suited me because I was ravenous! One person was completing her order, and then it was our turn. We looked at the menu, made a few decisions and asked the waiter to help us with the rest. For example, I wanted to know which sauce he recommended with the Mini Pesto Arancini. Anyway, we placed the order and then waited for the food pager to buzz.

We ordered the following:

• Pistachio Pesto Rigatoni

• Spaghetti Meatballs

• Mini Pesto Arancini with Basil Pesto

• Garlic Parm Fries

• Tiramisu Of The Week

The bar

The bar is part of BOXHALL. It isn’t part of Giuseppe's Kitchen.

We ordered the following drinks:

• Raspberry No-jito: Raspberry Pureé, Elderflower, Lime, Mint, Apple Juice

• Not an Amaretto Sour: Almond Syrup, Lemon Juice, Egg Whites, Sugar Syrup (once I realised that this drink wasn’t vegan, because it contained egg whites, the bartender quickly told me that they had a vegan replacement for it! I was impressed with that.)

Tips & timing

When we collected the food, it wasn’t piping hot, so if that’s an issue for you, it might be worth ordering the sides and then going back to order the mains when you’re ready. However, based on my experience, unless you avoid peak hours, this may not be practical or possible. The reason I say this is because at around 6 p.m., there was only one place that had a queue, and that was Giuseppe's Kitchen. The line was so long that I had to take a pic!

Someone sitting near us asked me where we got the food from and if we had to queue. She then told me that when she went to order from Giuseppe's Kitchen, there was nothing left. This shows how successful Giuseppe's Kitchen is already! She ended up getting vegan food from the only other vegan restaurant within BOXHALL - Club Mexicana.

So my tips are: decide how to place your order if you like your food piping hot, and if possible, avoid peak hours.

Where is Giuseppe's Kitchen

Giuseppe's Kitchen is within BOXHALL. The full address is: 1-27 The Arcade, Liverpool Street, London, EC2M 7PN.

I’d love to hear from you after you’ve eaten there.

Related content

Vegan eats in London
Find out why I think Zizzi is the most progressive restaurant chain
Hats off to Bella Italia for their amazing range of vegan options!
Eating out: Carluccio's secret vegan menu!
Eating out: Franco Manca, the vegan option
Do you know what Pizza Express has done to its menu to make it more vegan-friendly?
Dining out: La Polenteria

If you would like to read reviews, recipes, tips, news about vegan businesses and more, click here to sign up for Plant Shift's monthly newsletter

The following article has been written by Solkiki. Here’s what you need to know about the couple behind Solkiki.

Solkiki: the people behind the brand, how they get discovered, what they’ve been recognised for, their qualifications and more

Solkiki was founded by two people. They are trained, qualified and certified Chocolate Sommeliers (IICCT) and they (Bob and Iris) are the UK's first bean-to-bar chocolatemakers. They import the best ingredients they've ever tasted, directly from the good people who produce them in the correct way. They handcraft micro-batches of fine, organic chocolate from bean-to-bar, and they don't advertise. Therefore, they rely on word-of-mouth.

Iris and Bob have been making and selling their own chocolate (no mass production) since 2008. Solkiki chocolate has earned over 250 recognised awards for flavour. Every bar is tempered by hand, without lecithin or any animal ingredients; it's all vegan, even their internationally-acclaimed milk and white chocolates. Hand-tempering without additives takes skill and effort. It means Iris and Bob make chocolate that others cannot. They have earned Global Innovation awards multiple times at the World's top chocolate competitions and stay at the melting edge of fine chocolate and, as this article highlights, not-so-fine chocolate.

The BBC referred to them as “One of the World's Elite Chocolatemakers. An unprecedented force in the world of superfine chocolate.”

Now, here’s what they have to say about…wait for it… lab-grown chocolate!

Lab-grown chocolate

Lab-grown chocolate is coming to the shelves in 2027. Mondelez, which is behind brands including Oreo, Cadbury and Toblerone, is already funding Celleste Bio, an Israeli biotech startup producing lab-grown cocoa butter.

The price of chocolate has rocketed since 2023, but the price of cocoa butter has gone up even more. Companies have been researching alternatives to chocolate and cocoa butter. Briefly, lab-grown cocoa butter in volume is much cheaper than buying cacao from a farm.

Cadbury's has been quietly changing their ingredients for their chocolate. Although you can't legally call their Dairy Milk bar 'chocolate' in 27 countries, the bar now contains even fewer chocolate ingredients than before. The cocoa butter is replaced with harmless-sounding-but-far-from-harmless vegetable fat: a cheap, dangerous blend of 6 industrial oils, championed by the Food Standards Agency (FSA) in the UK. The 'chocolate' that remains is diluted with polyglycerol, then flavoured with petroleum vanilla to mask the waxy taste.

It's a race to be the first chemical alchemist to produce chocolate in a lab. Across Europe, Israel and the USA, a lot of research is currently being done to produce cacao ingredients without the use of trees or farms. Chocolate flavour through chemistry and fermentation is also being researched. Belgian ingredients group Puratos is working together with California Cultured, this is a startup that specialises in growing cacao from plant cells. More and more foods are being pushed toward labs, and chocolate is definitely one of the foods that has a lot of potential for much profit with little care for health.

As you might know, prices of cacao had hardly moved for decades, from the seventies until about 2022, the average global cocoa price fluctuated around $2000 per Metric Ton (1000kg or 2204lbs). At the end of 2024, it started to go well over $10,000, and as of January 2026, it is $5018,13 per Metric Ton. The price is expected to stay around this mark and definitely not to fall to the levels of the last few decades.

Cacao production globally exceeds 5 million tonnes. Production per year fluctuates; it's a finite product while demand for chocolate is rising year on year.

So, in short, put together a rising global demand for chocolate with the potential to push out unlimited amounts of chocolate in a lab for low cost, and you can see why there is a race between the big chocolate companies in the world, like Mondelez, Nestle, Mars and others.

Susan Jebb OBE of Food Standards *this morning* on Radio 4 calls it 'exciting science'. She tells the public not to worry because the FSA will do the thinking for you. FSA will do the research for you and only allow 3D printable, lab-grown chocolate to be commonly available in the UK if it is deemed 'safe'.

Susan and the wider FSA have arguably failed the English, Welsh and Northern Irish public on many fronts, permitting myriad food-like, ultra-processed products and ingredients to dominate the supermarket and make our people sick. Food standards in the UK were lowered last year with the King's approval and signature. Charles signed the Genetic Technology Bill, which allows the growth and sale of gene-edited foods in England without mandatory labelling or safety assessments. We don't know about the safety of longterm use of consuming GM-foods. Susan thinks toxins in moderation are acceptable, 'but they must be in moderation’, and holds a range of other questionable perspectives that contradict weightier volumes of alternative evidence.

Just a thought about the chocolate flavouring they are trying to create. What does chocolate taste like? This is one of the questions that many of our customers and we have been thinking about and comparing different chocolates, different profiles, different origins, different roasts/conches, ageing, etc. So, exactly what type of chocolate profile are the biotechs trying to emulate? Surely not the bland, burnt, deeply-flawed industrial profile, right?

Do we want to support British chemical manufacturers to produce chemicals for us to eat so we can enjoy a product that looks and behaves like chocolate? Or do we want to support farmers to continue to grow and ferment the finest, most delicious and most perfect food on the planet?! We have thousands of years of experience eating chocolate, we know in our deepest parts what it does to our mind, body and spirit. This is the wonderful reason why chocolate is such a popular and much-loved food. Do we really want this to be replaced by some artificial and chemically produced, genetically modified lab-grown Frankenproduct?

I would love to hear your thoughts about the future of chocolate. Please do get in touch and let me know what you think.

Related content

Within a year of starting up, Solkiki has won awards for its gourmet chocolate bars. What makes their bars so special?
Chocolate: find out what makes it NON-vegetarian
My favourite tried and tAsted vegan chocolates
Chocolate, chocolate, fudge and more chocolate...

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I’ve written about the Gate before. However, I’ve dined there many times since, so I’ve created a brief, mouth-watering post to show you the types of meals that I’ve enjoyed there.

Here’s a list of some of the things that I’ve ordered during recent visits:

• Dragon Salad

• Wellington

• Couscous Fritters

• Beetroot and Mascarpone Mousse

• Cannoli

• Chocolate Sphere

• Apple Mojito

So what do you think?

Will you be visiting The Gate soon?

Related content

Vegan eats in London
Eating vegan whilst travelling

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This recipe serves 4
It takes about twenty minutes to prepare
The cooking time is around 20 minutes

Ingredients for the Mushroom Sauce

• 300g of pasta - I used wholewheat fusilli

• 1 teaspoon of olive oil

• 1 teaspoon of vegan butter - I used this one

• 300g of mushrooms

• 1 cup of stock - I used this one

• ½ teaspoon of sea salt

• ½ teaspoon of ground black pepper

• 250g of vegan cream - I used this one

• 40g of grated vegan cheese (optional) - I use this one

• A handful of chopped parsley

How to make the Mushroom Sauce

1. Wash and slice the mushrooms, keeping 2 or 3 aside

2. Heat the oil and butter in a wide saucepan, and saute your mushrooms until they’re golden

3. Add the salt and pepper

4. Stir it on a low heat

5. After a minute or so, mix the stock with water and add it to the pan

6. After a couple of minutes, add the cream

7. Use a hand blender to blend the sauce until it’s smooth

8. Slice or chop the mushrooms that you kept aside, and add them to the pan

9. Whilst the sauce reduces, boil the water and cook the pasta

10. When the sauce is the right thickness for you, drain the pasta, add it to the sauce and give it a good stir

11. When you plate it up, add some parsley.

Variations

You can enjoy this in so many ways! Some examples are on toast, in a vol-au-vent or with a jacket potato.

Do you like making meals at home and want to avoid spending lots of time cooking? Most of the recipes in The Way To A Vegan’s Heart take 30 minutes or less! Homemade meals without faff! 

Alternatively, if you have a sweet tooth, you can use this link to order a copy of Just Desserts

Delicious Sushi at Studio Gauthier

Whether you like the taste of the sea or not, Studio Gauthier has you covered! I say this because I struggle to eat food that tastes like the sea. In the past, it meant that I hadn’t been able to eat Sushi because many of them had Nori in them. However, that’s not an issue at Studio Gauthier. They have a wide variety of Sushi, and I’ve loved all the ones I’ve tried so far!

I’ll be adding photos to this review in the future because I have more pictures that I need to dig out. I didn’t want that to stop me from sharing this review with you, though, so here goes!

Below you’ll see photos of:

• Dragon Roll

• Quesadilla Roja

• Soleil Riviera

• Chocolate ‘Vemesis’ Cake

• ‘Love Simon’ Tres Leches Cake

More about Studio Gauthier

Alexis Gauthier is a French chef who transitioned his Michelin-starred restaurant, Gauthier Soho, to make it fully plant-based. He launched Studio Gauthier and 123V Browns to create more casual vegan eateries to make plant-based food accessible and fun for everyone.

The cuisine

The menu features global influences, including creative vegan sushi, burgers, and classic French dishes that have been adapted to be plant-based.

I would love to hear from you if you’ve eaten at any of Alexis Gauthier’s restaurants or if you plan to visit for the first time.

Related content

The best readymade Sushi I've ever had!
Fine dining at Gauthier Soho

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More deliciousness at The Hare

I’ve eaten at The Hare on many occasions. More recently, I like popping in to have my favourite drink while I sit near a heated lamp! Anyway, since writing about my experiences at The Hare, I’ve enjoyed several new meals, and I think it’s only right that I share these with you!

Here is a list of some of the things that I’ve ordered and enjoyed:

• Pumpkin Risotto

• Herb Gnocchi

• Artichoke Pithivier

• Aubergine Tian

• Artichoke Salad

• Beetroot Tart

• Sausage Roll

• Tartine Ratat

• Treacle Sponge

• Pear Amandine

• Berry Burst

• Apple and Ginger

• Espresso No Martini

My recommendation is to reserve a table before you visit, because the restaurant is full to the brim.

Related content

Here are SOME of the places where vegans can eat out without any issues.

Chains
Mildred's
Las Iguanas
Pizza Express 
Carluccio's
Chiquito
Zizzi
Franco Manca  
Wagamama 
Gourmet Burger Kitchen 
Le Pain Quotidien

Pubs & bars
Wetherspoons
Coach and Horses 
All Bar One 
Slug and Lettuce
The White Bear

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A few years ago, an article about why people hate vegans so much was published by BBC Future. I found it to be a fascinating and educational read. It helped me understand what I have known and experienced for many years! Below, I share my thoughts in response to the piece in BBC Future on and the quotes you will see are taken from the same.

My experience

Since shifting to a vegan lifestyle, I have changed the way I discuss my choices and the motivations behind them, and at times, I’ve even decided not to say anything unless explicitly asked. However, regardless of how I said something and no matter what I’ve said or not said, what I hear or sense from others may be milder, softer or even unspoken, but it’s still there.

The list below covers some of the reactions that I’ve come across:

• It’s a phase, you’ll grow out of it in no time.

• It’s not sustainable!

• You’ll become ill!

• You’ve lost weight, and you don’t need to!

• What’s wrong with eating cheese?!?

• Why can’t you be more flexible?

• Do you have to tell anyone you’re vegan? Can’t you eat whatever’s there?

• But I made it!

• I want you to try it and tell me what you think!

• It’s ‘blessed’ food, so you should eat it even though it’s not vegan!

• You’re so pushy!

• Why do you have to tell people why you’re vegan?

• Even if they ask you, you shouldn’t talk about why you’re vegan!

Other responses have been a general angry or irritated vibe without anything specific being communicated. Like it just spills out into their way of being with me!

For the longest time, I tried to understand it and change it, but I couldn’t. The article goes a long way to explain why this was the case!

The rationale that’s explained in the article

The author, Zaria Gorvett, tackles the premise that although many people would probably like to see less suffering in the world, the mind boggles as to why there is such resentment towards those who do something about it!

The vegan haters are referred to as veganophobes. In my experience, vegans are perceived to be overly smug, disliked for not being consistent enough, and resented for being pure as snow or for coming across as holier-than-thou!

Zaria explains that some psychologists think that the widespread resentment is caused by deep-seated psychological biases.

The evidence to show that consuming meat is bad for us is mounting, and when our behaviour doesn’t change, it is understandable that we have to make sense of it! We have to find a way to justify this to ourselves and others.

Rothgerber suggests that continuing to eat meat requires the brain to work very hard at finding a way to protect ourselves from realities that we don’t want to face!

I remember talking to a group of people at a networking event. I had a very short amount of time to explain what Plant Shift is and how I help people. I remember saying something like, I help people align their thoughts, words and behaviour. I shared the example that people are often, subconsciously, flummoxed by the fact that they say they love animals, but they eat them. Something unexpected happened! The room burst into laughter! Suddenly, I felt like I was doing stand-up when I was actually being serious. That was followed by some of the crowd looking at others and pointing, whilst others were being named and shamed for loving a particular animal and eating lots of meat! It was surprising and fascinating to see this cognitive dissonance on such a large scale, all at the same time!

What is cognitive dissonance?

Some psychologists refer to this as “meat paradox”, and others have called it “moral schizophrenia”.

Rothgerber believes that we have about 15 strategies that help us justify and accept living in a way that doesn’t align with our thinking. They include:

• Pretending that meat has no link to animals

• To imagine that we eat less than we do

• Wilful ignorance about how it’s produced

• Believing that we only eat humanely farmed meat

• Everyone does it

Do you find yourself nodding to any of these? If so, is the recognition about your own behaviour or is it about others?

You may think that this is a lot of talk about meat, and that it’s not relevant. However, all of this can be applied to understand why vegans are hated by omnivores and vegetarians alike! We’ve managed to align our thoughts, words and behaviour in a way which many others haven’t been able to! That in itself means that simply being present in a room irks them!

Being faced with a vegan shows that the diet which is perceived or described as normal and acceptable, is suddenly exposed for being the opposite! Simply being in the room, even if the vegan is quietly eating without discussing what they’re eating or why, people pick up on the difference between their plates, and they are suddenly forced to confront their cognitive dissonance and that makes them feel resentful, bitter, angry and irritated! Instead of reflecting on these feelings to understand the cause, they blame the catalyst, and the vegan-hating begins, or continues!

Benoit Monin, explains that there's a lot of research that shows we don't like members of groups who are seen as morally inferior, or in the wrong. However, he says:

It appears that we are threatened by those who have similar views to us but they are prepared to go further than we are, to stick to them! I guess it makes sense! We wish we had that resolve, that discipline, that restraint, that level of compassion, that amount of empathy and that level of harmony between what we think and how we behave!

Monin actually thinks that vegetarians are likely to be more threatened by vegans than non-vegetarians are! This also makes sense to me! It could be argued that vegetarians are closer to being vegan than omnivores are, so why don’t they just make the shift?!

Where do you stand in all of this?

Are you vegan, vegetarian, an omnivore or do you categorise your eating habits in some other way?
Does the above make sense to you?
Were you nodding your head while you were reading?
Did you see yourself being described in any way?

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I am extremely grateful to Stella for sharing how she experienced being a vegan mum who raised her children as vegan, during a time when restaurants and supermarkets weren't as vegan friendly as they are now.

Vegan parenting in the media

With vegan parenting taking a high profile in the press recently, frequently with negative connotations, and the potential to face imprisonment in Italy, I felt compelled to finally respond to Heena’s request for an article based on my own experiences.

Myth-busting 

In any diet or lifestyle, there is the potential to get it wrong or make mistakes, but with veganism there is no more threat to a child’s nutritional health and well-being than there is to a child following a ‘conventional’ diet.

Nutrition 

Of course, it is important to look into ensuring that your child receives adequate nutrition through all stages of their growth and development, and these needs can be met easily as a vegan.

How Michael Klaper helped me in the early days

Twenty-three years ago when my husband and I decided it was time to start a family there was very little literature available, but I found a book in my local health store: ‘Pregnancy, Children and the Vegan Diet’ by Michael Klaper, published in 1987. It already seemed dated, and being American there were mentions of foods that I hadn’t heard of, but it became my trusted guide in the early days.

My pregnancies

My firstborn  

My daughter was born in March 1995. Her weight was healthy and she was keen to feed. However, after two weeks of struggling to satisfy her hunger, I decided to try using a formula. Farley’s soya formula to the rescue! It was vegan, had all the essential nutrients needed, was easy to use and resulted in me having a happy baby.

I had twins in my second pregnancy  

Two years on and my twin sons arrived! The formula was an absolute blessing whilst I was feeding twins and looking after a 2-year-old.

Consumables

Solids 

When it came to weaning onto solid foods I mixed the formula with pureed fruits and vegetables. I either made up into liquid first, or took it straight out of the tin in powder form, and added it to the puree. It made the food rich and creamy, as well as, adding extra vitamins and minerals to it.

Vitamins and Minerals

Over the years there have been stories in the press about certain oils e.g. omega 3 and omega 6, and minerals being absolutely essential for development and growth, alongside the scaremongering that vegetarian and vegan children and adults were in danger, as they were missing out on these essentials! This was later followed by a warning about the dangers of having too much!

Generally, it’s important to remain level-headed and try to discern what is truthful and what was simply scare-mongering. This is especially relevant in parenting. There are many plant-based foods that are rich in, or have added vitamins and minerals, so with a good varied diet, every nutritional requirement can be met.

Supplements 

There are many supplements that are easily available. I gave my children a daily vegan multi-vitamin when they were younger, however, I have never been fanatical about it. 

I would give the children a B12 pill (Solgar) several times a week, but not as often now because the milk and cereal that they consume are fortified.

My daughter takes an iron supplement for one week each month; however, like me, she has never been anaemic so this is just a precaution. 

What I fed my 3 vegan children 

When they were younger, I cooked an early evening meal for the children so that I could bathe them and get them ready for bed before their father came home. I know. Very traditional!

The meals were usually very simple but included all the key nutrients of protein, fat, carbohydrates, calcium and fibre.

Snacks consisted of fresh or dried fruits. I always had bananas and packs of raisins to hand. Other snacks included homemade flapjacks, rice cakes or toast with peanut butter. I did a lot of baking when they were younger so there was a good supply of cookies, cakes, pies etc. There was little choice in supermarkets and shops back then, so making my own was essential. 

Being vegan at school

My children had packed lunches because there were no vegan options available at their school. I don’t think Alpro sold small yoghurts then, so they had a sandwich, fruit, crisps (until the school banned them), a biscuit and a carton of juice.

Appearance matters

I was conscious of wanting their lunches to look the same as the other kids’ to avoid them experiencing any negative feelings about veganism. However, they also knew that swapping food with the others wasn’t appropriate because there might be something from animals in it. I have been honest and open about the meaning of being vegan with the children, from a young age. If they were ready to ask the question, I felt they were ready for a truthful answer. I haven’t felt the need to share grisly graphic details, but they had access to literature, books, magazines and the internet if they wanted to explore it further.

Birthday Parties

My kids got invited to numerous parties when they were young. I was grateful that their friend's parents were understanding and accepted our choices. In doing so, they made sure they catered for my children. Some went as far as to ensure mine were fully catered for, doing their own searching and tracking down of items in the health food stores or supermarket. For those who struggled, I was always ready and willing to help out. 

I also offered to bring along vegan sausage rolls, iced buns, ice-cream and sweets, so that there was something there that everyone could eat.

A tip for making sure birthday parties go smoothly

If your child is vegan and been invited to a birthday party, it’s worth asking the parents what they're planning to serve. You can then create something that matches it as closely as possible so that your child’s meal isn’t obviously different.

Party bags

Party bags were a big deal, so I’d offer to supply vegan alternatives to the edible bits that might be included, and once more I was touched by the number of people who were thoughtful enough to make sure my children got some lovely vegan treats. 

Only on a few rare occasions have my children were excluded from being invited to a birthday party because they were being vegan. It's difficult for me to understand why someone to invite all their classmates to a party, apart from the ones who are vegan. If I don't understand it, how can I suggest reasons for their behaviour and console my children? 

Going to friends’ for tea

When they got to an age where they could go to their friend's for tea, it was based on their decision on who they wanted to spend time with. Some parents embraced the idea of providing vegan options, others approached me asking for suggestions, and there were those who were at a complete loss. I was happy that those who weren't sure, asked, as I didn't mind helping at all. I would also offer to provide popular food items that they might serve, and I'd let them know about specific items that were easily accessible. 

School trips

For school trips, I made sure that I provided them with a hearty pack lunch. If there was an opportunity to spend money on sweets or ice-cream they knew what they could and couldn’t have. Back then, their choice would have been the push-up style fruit ices and lollies.

Residential school trips have been a slight disaster. I used to let the school know about their dietary requirements. On two occasions, I was told that they would be catered for, only to find out that my boys spent an entire four or five days eating plain bread and apples. Luckily, I packed flapjacks, nuts and chocolate in their cases, so they had them too, but the school should have done better! Even though they had money to spend, they were unable to break away from the group in order to seek out vegan food, and came back very hungry!

Connecting with other vegans

When the twins were around 10 months old I met a wonderful vegan woman who had just had her first child, and was raising him vegan. Over the years we have remained good friends and supported one another with our experiences, sharing new finds, meals and recipes, laughs, and some of the pitfalls we’ve encountered. We’ve let each other know about the current best place to buy vegan-friendly school shoes etc, which was incredibly helpful as this was before the days of the internet. 

What are my 'children' doing now?

My daughter is almost 22 and has graduated from the University of Sheffield, and the twins are coming up to 20. The boys have been successful in gaining places in the universities of their choice, and have recently moved into their respective accommodation. They're making quite an impression on their peers with their culinary skills! 

I can honestly say they have all thrived on a vegan diet. I have no regrets. 

'Accidentally' eating non-vegan food

There have had a few ‘accidents’ or experiments, which they’ve been honest and open about. Frank admitted to trying cheese at school once. They happened to be celebrating all things French, and someone had brought in a rather smelly blue, which made him feel very sick and full of regret.  

How do my children feel about being raised vegan?

Whenever I or others, have asked them, they have said that they’re glad that they were vegan from birth. I guess the fact they are all committed to continuing to be vegan is testament to that.

Related content

A nutritionist's guide to going vegan 
Meet the family doctor who went vegan
FAQs about going vegan
How to enjoy a healthy vegan pregnancy
Generation V: Advice on raising vegan children
Top 8 questions asked of vegan parents and how to answer them
Which vegan milk or vegan baby formula is right for my child?
Top tips for raising healthy vegan babies and children

Clic er ig n eceiv lan hift' onthl ewsletter  

This recipe serves 4
It takes about twenty-five minutes to prepare and the same amount of time in the oven

Ingredients for the Coffee and Walnut Cake

For the cake:

• 100g of margarine

• 100g of soft brown sugar

• 200g of self-raising flour

• 1 teaspoon of baking powder

• 1 teaspoon of bicarbonate of soda

• 1 tablespoon of instant coffee granules

• 200ml of boiling water

• 1 teaspoon of white wine vinegar

• 1 teaspoon of xanthan gum

• 75g of chopped walnuts

For the frosting:

• 1 tablespoon of coffee

• 3 tablespoons of boiling water

• 100g of icing sugar

• 50g of margarine

• 25g of walnuts

How to make the Coffee and Walnut Cake

1. Get something that’s shallow and wide so that you can cool the coffee in it

2. Make the coffee and set it aside to cool in the container mentioned above

3. Preheat the oven to 160 °C for a fan-assisted oven

4. Put the margarine in a bowl and spread it out with the back of a spoon

5. Add the sugar and use an electric whisk or blender to cream it together

6. Add all of the remaining ingredients, including the coffee that you set aside earlier, and mix until it’s combined

7. Get two 7” cake tins and line them with greaseproof paper - I used this method

8. Divide the mixture between the cake tins

9. bake it for 20-25 minutes

10. While it’s baking, make the coffee for the icing and set it aside

11. You’ll know it’s ready when the cake springs back slightly when you press it gently in the centre

12. When it’s ready, remove them from the oven, take the contents out of the cake tins, remove the greaseproof paper and leave them to cool on an oven shelf

13. Meanwhile, get a bowl and use the back of a spoon to spread out the margarine

14. Add the icing sugar and the coffee, which you set aside earlier, and mix it using an electric whisk

15. Spread it on one of the cakes, add the other cake on top of it and then spread the rest on the other cake

16. Sprinkle the walnuts on top of the cake

This is a tweaked version of a recipe that was created by Lisa Onykhonie

Do you like making meals at home and want to avoid spending lots of time cooking? Most of the recipes in The Way To A Vegan’s Heart take 30 minutes or less! Homemade meals without faff! 

Alternatively, if you have a sweet tooth, you can use this link to order a copy of Just Desserts

Who is Bharat Shah?

Dr. Bharat Shah is the primary founder of Sigma Pharmaceuticals. Here are few key bits of information about him:

• He qualified as a pharmacist in 1971

• He ran independent pharmacies before Sigma was created.

• He founded the company in 1982 as a medicines and surgical dressings distribution business.

• He is a distinguished fellow of the Royal Pharmaceutical Society of Great Britain.

• In 2013, he received a doctorate from the University of Bath for his services to pharmacy.

• He was awarded a CBE in the 2019 Queen's Birthday Honours for services to business, economic growth, exporting, the independent pharmacy sector, and philanthropy.

• He is involved in philanthropic projects in the UK, India, and Kenya.

• Sigma Pharmaceuticals sponsors a PhD project at the University of Bath to research the future of community pharmacy.

Bharat’s interview with Plant Based News

Oh my goodness! What an interesting 24 minutes. The interview was SO good, I listened to it twice!

Bharat was diagnosed with prediabetes when he was 30 years old. He began taking medication when he was around 35 years old and then 'progressed' to injections when he was 55. He was taught, and fully believed that, Type 2 Diabetes cannot be reversed.

Much to his surprise, he reversed it by changing his diet and lifestyle.

In the interview, he explains that the shifts he made resulted in him having to take less insulin, with the bonus of being able to reduce medication for high blood pressure.

Bharat explains why he believes that dairy has resulted in Cancer and autoimmune diseases.

He describes how traces of materials accumulate in the body and how dangerous they are for us.

People over profit

Sigma Pharmaceuticals earns over £280 million per year! I think it’s wonderful that he’s not hiding his experiences through fear that people will follow his lead, and no longer need medication.

Health organisations

Sadly, I'm not surprised to hear that the Department of Health and Diabetes UK didn't take notice of his plea to hear an alternative view about managing health issues, which would also help reduce how much the NHS spends on diabetes!

Money that could be better spent

The NHS spends over £10 billion a YEAR on diabetes. If organisations were open to learning from Bharat’s experiences and willing to guide people to make the shift, it could free up so much money!

The death of Pharma!

Would veganism result in the death of Pharma? I would love to hear your thoughts about Bharat’s response to this.

The interview

I haven’t summarised Bharat’s views because I think it’s best coming from him. So I encourage you to listen to the interview and I would love to hear from you afterwards.

Related articles

How the diagnosis of Cancer led Kayle Martin to going plant-based. "I'll never go back to a non-vegan diet!"
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Dr Saravanan discusses how to recover from, and prevent, lifestyle diseases
Going vegan to cure type 2 diabetes
Embracing a vegan diet for better health
Going vegan to pacify Crohn's disease
Going vegan for health! A raw vegan diet resulted in Karen being free of Cancer!
Dr. Neal Barnard discusses the benefits of a plant-based diet
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Meet the family doctor who went vegan!
Can changing your diet reverse diabetes within 30 days?
VIDEO: Heena Modi joins Paul Mallory of The Thrive Tribe to discuss veganism, energy and recovery.
The secret to reducing the number of supplements you need to take
The magnificence of Magnesium: are you getting enough?
Find out how Stella experienced raising her children on a vegan lifestyle over 22 years ago

Book a free clarity call to find out how plant-based coaching can help you feel healthier, lighter and happier

What happens when feral chickens lay eggs in the wild?

The setting

Chickens seek out concealed spots like dense brush, leaf litter, or ground depressions to lay eggs, often 1 per day during peak seasons.

Their nests are usually a shallow scrape with some vegetation for camouflage. Unlike dedicated incubators, hens may only cover eggs lightly with leaves or feathers if disturbed.

What happens to these eggs?

Without a rooster nearby, the vast majority of eggs remain unfertilised, which means that they won’t hatch.

• Foxes, rats, snakes, raccoons, birds of prey or even wild pigs devour them whole. Studies on feral populations show 70-90% of eggs are lost to predators before hatching.

• Rain, flooding, or heat can crack or spoil them.

• Scavenging insects (ants, beetles) may also infest them.

• If we crack the eggs open for them, the chickens will eat them.

What happens to the eggs that are fertilised in the wild?

Hens don't guard unfertilized eggs aggressively; they might leave the nest to forage, exposing eggs to theft or damage. However, if a rooster is present and if the egg is fertilised, the hen will incubate it for 21 days. She will turn the eggs periodically and cluck to defend the nest.

So would I eat eggs that have been laid in the wild?

I wouldn’t, and here’s why

• I have enough access to a range of consumables and have been more than fine, since I stopped eating eggs in 2008

• My body doesn’t need eggs

• Other beings can benefit from them

Related content

Are the eggs we eat the result of 'chicken periods'?

Why don't vegans eat eggs?

Book a free clarity call to find out how plant-based coaching can help you feel healthier, lighter and happier

Are the eggs we eat the result of 'chicken periods'?

I’ve heard this analogy many times and thought that it might be useful to write about it so that we can better understand why chickens laying eggs is not the result of them menstruating.

A common misconception

Comparing a chicken laying eggs to human menstruation is a common misconception..

It is biologically inaccurate. Here’s why…

Differences in Reproductive Systems

Human menstruation is a process unique to certain mammals, which involves the monthly buildup and shedding of the endometrium in preparation for potential pregnancy. If fertilisation and implantation don't occur, hormones trigger the breakdown and expulsion of this blood-rich tissue as menstrual flow. The ovum itself is tiny and microscopic—it's not part of the menstrual discharge.

Chicken egg-laying is ovulation, as opposed to, menstruation. Chickens lack a uterus or endometrial lining. They have an oviduct, which is where a mature ovum (yolk) is released from the ovary. It gets enveloped in albumen (egg white), membranes, and a shell, and is laid (whether it’s fertilised or not), roughly once a day in laying hens that aren’t in a commercial setting. Egg laying is driven by light cycles and hormones, without any "shedding" of tissue.

No "Failure or Shedding in Chickens

Menstruation occurs as a response to no pregnancy. The body discards unused uterine tissue to reset the cycle.

However, Hens lay eggs proactively as part of their normal reproductive cycle, regardless of fertilisation. Unfertilised eggs aren't "waste." They are undeveloped ova. There's no hormonal trigger for breakdown or expulsion of built-up tissue, as birds don't invest in an internal pregnancy environment like mammals do.

Evolutionary and Anatomical Context

Mammals like humans evolved internal gestation, leading to complex cycles with menstruation in some species to efficiently manage reproductive energy.

Birds evolved external development (eggs laid and incubated outside), so their system prioritises producing robust, self-contained eggs. This makes egg-laying efficient for species survival but unrelated to menstrual shedding.

Related content

Why vegans don’t eat eggs

Book a free clarity call to find out how plant-based coaching can help you feel healthier, lighter and happier

Update October 2025: Ahimsa The Vegan Café has closed permanently

Many of us are sad to say goodbye to Ahimsa The Vegan Café in Pinner, which closed 9 years after it opened back in 2016.

The café was owned by a group of friends who came together to promote Ahimsa (non-violence) through a vegan lifestyle.

They viewed this venture as a labour of love despite their busy lives. Some of them had full-time jobs, and some were Trustees of two charitable organisations.

They had opened Ahimsa to share the message of veganism far and wide by introducing customers to the many vegan creations that can delight the belly and taste buds.

In 2024, they realised that they couldn't continue the way they were going due to challenging market conditions, despite further investment from the owners.

They tried hard to improve the situation by refurbishing the café, updating the menu and increasing the hours to make it more accessible to people. However, the market conditions did not improve, and they took the tough decision to sell at this site.

Ahimsa is part of a wider network and still exists in other parts of the world, most notably in the Balkan areas. They will keep trying to expand their presence in other parts of the world, as well as the UK.

Luckily for us, the new owners will be opening a vegetarian café with lots of vegan options.

Finding out that there’ll be a vegan cafe in Pinner!

When I found out that a vegan cafe was opening in Pinner (North West London), I was so excited! I've been there about 5 times since it opened, and every time, I'm pleasantly surprised by how much it's evolved. The staff are lovely, the cafe is bursting because it's so popular, the atmosphere is relaxed, and the food is delicious! 

Enjoy this interview-style article, through which one of the owners will tell you everything you need to know, and more, about Ahimsa The Vegan Cafe.

Here are some of the items we've enjoyed during our visits. 

The gallery below was added in January 2020

The gallery below was last updated on 9th March 2018

Original article

What does Ahimsa The Vegan Café specialise in selling? 

We mainly specialise in wraps and salad bowls with a choice of hot fillings, vegan cakes, juices and breakfast options.

We want to showcase how exciting and tasty vegan food can be because there is a mistaken perception that vegan food is bland, boring and not very nutritional.

Our biggest seller is the falafel wrap. We have world food wraps and these are:-

• Caribbean Jerk Vegan Quorn

• Chilli Tofu

• Mexican Bean

• Mediterranean Superfood

We also have salad bowls, which consist of rice or quinoa, a hot filling and a selection of salads and toppings. 

The most recent addition to our menu is our breakfast options. We have a full plated 'traditional' vegan breakfast, as well as, protein-packed blueberry pancakes.

We also offer a selection of fresh juices which are squeezed daily, smoothies, and a full range of barista coffees and speciality teas. 

Where is Ahimsa The Vegan Café based? 

Ahimsa The Vegan Café is based in the heart of Pinner. It's on Pinner High Street, and quite close to Pinner tube station on the Red Lion Parade, which is opposite HSBC Bank. 

Do you exclusively serve those who are local to you or can others who are further away access your products too? If so, how? 

We find that most of our customers are local but a lot of vegans and vegetarians travel quite a long way to try the food.

We have recently started providing outside catering for the local area, and plan to expand this over time.

What inspired you to create a business that solely focuses on vegan food?  

I was inspired to create a vegan café by my friend and spiritual guide, Mohanji. He discussed this idea with me while we were on a trip to Nepal and Tibet in the summer of 2014. He has been constantly highlighting the plight of animals and their treatment in the food industry, urging people to move away from meat, fish, eggs and dairy in order to prevent the exploitation of animals and lead a healthier life. However, he was very concerned that there was a perceived lack of options for vegans. His desire was to inspire the creation of healthy vegan fast food outlets across the world so that there is a larger choice of options for people who wish to pursue a vegan lifestyle.

How easy is it for you to source vegan and cruelty-free ingredients?

Using vegan ingredients tends to dramatically reduce the cruelty involved in our ingredients. Vegan ingredients are relatively easy to come by nowadays with the popularity of vegan food growing, especially in the UK. Fresh fruit, vegetables and beans are freely available. We did find it difficult to find vegan quorn when it was first released. However, it is now being stocked at major supermarkets and wholesalers and it's no longer a problem. 

For someone who hasn't visited your cafe before, and are indecisive about what to buy; what are most popular items?

The most popular item is the falafel either in a wrap or salad bowl followed by onion and garlic free chilli tofu. The falafel is made from chickpeas which have been soaked overnight. They are prepared using our own recipe and are freshly fried. Our organic vegan cakes are also a big hit, especially the chocolate muffin, the sugar-free Apple and Cinnamon muffin and the carrot cake. The freshly made ABC (apple, beetroot and carrot) juice and power smoothie is very popular drinks.

Is Ahimsa The Vegan Café owned by, or in partnership with, another company that tests on animals or sells non-vegan products?

No. Ahimsa The Vegan Cafe is owned by Ahimsa Vegan Limited, which has three directors, myself, my sister in law and a friend.

Tell me a bit about yourself before you launched Ahimsa The Vegan Café? 

I started my vegan journey when I was working at Great Ormond Street Children’s Hospital as a Biomedical Scientist in the year 2001, at which point in time I had been vegetarian for about 10 years. One day I got chatting to a lady who worked in the same lab who asked me why I was vegetarian. When I said I was vegetarian because I was concerned about cruelty to animals in meat production, she proceeded to ask if I had considered the cruelty involved in milk production. I had absolutely no idea about the cruelty in dairy farming! She gave me various leaflets and books from the vegan society which were very informative and I simply couldn't ignore it. I started to eliminate dairy products from my diet from that point on and eventually became a vegan. 

By profession, I am a Biomedical Scientist and I currently manage the Specialist Clinical Biochemistry laboratories at Imperial College Healthcare NHS Trust. I have been in the profession for 33 years and have worked in a number of hospitals, both here and abroad. Outside work I actively participate in a number of voluntary projects and in 2012 formed a small registered charity called Mohanji ACT Foundation which helps to provide relief to people in need of food, shelter, medical aid and education both here and abroad. The charity also supports some animal welfare projects. I am also very interested in meditation and run meditation sessions locally in Rayners Lane.

Although I still work full time for Imperial College Healthcare NHS Trust, I love spending time in the café, and I really enjoy meeting our customers. For me, the creation of the vegan café is a dream come true!

What is your vision for the future of Ahimsa The Vegan Café? 

My vision for the café is to create a place that inspires people to eat more vegan food, and therefore less animal food. This will benefit them, the animals and the environment.

I would like to see more and more branches of Ahimsa The Vegan café open and hopefully inspire the creation of other vegan businesses across the globe, with the aim of creating a better world for ourselves and ALL the inhabitants of this planet.

Related content

Times have changed! Eating out and being able to order a vegan dessert is no longer a novelty!
Eating vegan in London
Vegan eats all over the globe 
Find out about other vegan businesses
Vegan afternoon tea in Pinner

If you would like to read reviews, recipes, tips, news about vegan businesses and more, sign up for Plant Shift's monthly newsletter here

I watched this documentary a couple of days ago, and I shared it with lots of people straight away. It sparked a lot of conversation, which made me realise how important it was and that I had to share it here.

The documentary

Here's a bit of information about the documentary:

• It's about 27 minutes long

• It's in Hindi

• There are subtitles in English

• It's about 2 people visiting dairy farms in 7 different cities in India

• They show different ways that farmers get the cows to give milk

  • This ranges from injecting them with a chemical that's banned in India, getting the calf to suckle and then removing it so the milk can be collected in a bucket and then sold, creating a kind of box using a dead calf's skin to trick the Mum into producing milk and more

• They talk about Krishna's love for milk

• They discover and conclude that beef and dairy are 2 sides of the same coin

• They come across a lot of secrecy, vague answers and objections

• They are confused by the fact that there are so many bulls and cows but zero, or only a few calves, and then they find out why

• After asking repeatedly, they find out what happens to the mothers who stop providing milk

In my opinion, it's not graphic or violent, and it's definitely worth watching and sharing.

Related content

Over 5 farms that are run by members of cooperative societies in Gujarat are investigated!
Why I went vegan

Book a free clarity call to find out how plant-based coaching can help you feel healthier, lighter and happier

This article was updated in July 2025

What I’ve written about before

I have been a big fan of Astonish for years now and pretty much all our cleaning products are from them. I’ve written about the business and created an article featuring reviews from others too.

Beyond Astonish

Recently, I was asked about other cleaning products so I thought it would be a great idea to share our current faves which we use on a regular basis.

A bit of information about smol

When you go to their website, there’s an interesting and very clever process that smol have in place.

• you answer a few questions about how often to do laundry or use the dishwasher

• they use that information to work out how many capsules you’ll need every eight weeks or so

• smol will then automatically send refills in the post

• you can change this whenever you want, so if you’re going away and need to ‘skip’ the next delivery or change the date, you can amend your next order easily

• there are no tie-ins! You can get a trial for the cost of £1

Why choose smol?

• their laundry and dishwasher products are free of plastic

• the packaging is recyclable or compostable

• the boxes are Forest Stewardship Council® (FSC) approved, which means that the board comes from responsibly managed forests

• smol also uses vegetable-based inks on their packaging

• they have added a child-lock mechanism to keep others safe

• their fabric conditioner bottles are made using 100% post-consumer recycled plastic

• the fabric conditioner bottles are recyclable but they can also be returned to smol for a refill

Referral link

If you use this link when you order from smol, I’ll receive £2.30 off my next order.

Where to buy Astonish products

Astonish cleaning products usually cost £1. They can be purchased in a number of places including:

• Savers

• Astonish’s website

• Morrisons

• Asda

• The Range

• Ocado

• Poundland

• Quality Discounts

• Wilko

• Iceland

• Lakeland

• Robert Dyas

• Dunelm

• B&M

• Pound Shop

Which vegan cleaning products do you use?

I’d love to hear about which products you use and why you like them. Get in touch using my contact form or catch me on Twitter, Facebook or Instagram.

Related content

Ethical Consumer Dishwasher Detergent
Which? Smol laundry capsules: are they worth it?
Vegan Food & Living Clean sweeping: A guide to vegan cleaning products
Plant Shift Astonish products reviewed by different users
Plant Shift Astonished by Astonish's huge range of vegan, affordable, cruelty-free cleaning products

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Update June 2025: MOOD Café has closed permanently

Update November 2023: MOOD Café is back!

Their new location is 57 Theobalds Rd, London WC1X 8SP

Find out more here Mood Cafe – Serving kick ass coffee, vegan cakes, and plant based chow

Update July 2022: MOOD Café has closed permanently

MOOD Café in Watford

My hubby found out about MOOD Café in Watford a few months ago. We’ve since been three or four times and really enjoyed the experience!

The staff

During all but one visit, we were served by the lovely Yasmin. She’s friendly, helpful and playful. We also met the owners. They’re a lovely couple who really care about providing a range of affordable, tasty, vegan options.

Vegan options

Here are some of the meals we’ve enjoyed.

My favourites

Out of all the things I’ve tried, my favourites are:

The wrappers delight: Traditional middle-eastern flatbread, with mountains of crunchy lettuce, red cabbage, fresh carrot and our ground up burger patty, then finished with a smokey barbecue sauce, hummus, vegan mayo and salsa.

I don’t have a photo of this and although I like mock meat, I preferred it without it. The rest of the filling was so so delicious!

The cheeky curry: A mildly spiced red curry with marinated seitan strips and a medley of fresh vegetables: aubergine, baby sweetcorn, peppers, green beans and mangetout, all bathing in rich and creamy coconut milk, served with fragrant basmati rice

The spinach filo pastry which isn’t on their menu online, but it’s absolutely delicious!

Suraj’s favourite is the Wacky Maki Roll. He’s had it in one piece and the way shown in the photo above and he prefers the latter. You’ll see the description of it below.

Wacky Maki Roll: A complete nori seaweed sheet stuffed with sushi rice, seasoned tofu slices, fresh romaine lettuce, carrots, cucumber, avocado, a drizzle of vegan mayo and finished with a sweet teriyaki sauce, eaten like a wrap.

For your sweet tooth

MOOD has loads of sweet options. Here’s what I captured during one of our trips there.

Covid-19

When we’ve been to MOOD, we’ve been in the middle of a lockdown or restrictions had eased but everyone was being urged to be careful. We didn’t feel comfortable eating indoors, anywhere but at home. MOOD has outdoor seating and luckily for us, it wasn’t raining, so we sat outside and ate. At other times, we’ve eaten the food in the car.

Opening hours

Whenever we’ve checked their opening hours online, they’ve been updated and accurate. Another thing we’ve noticed is that they always seem to be busy. I love seeing that, but if you’re mega hungry, it’s worth knowing that you may have to wait ten minutes or so before your grub is served.

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