Kristen Santos-Griswold is a world class champion. ⛸️🌱
At the ISU World Short Track Speed Skating Championships in Rotterdam, Netherlands earlier this year, Kristen won Gold in the 1000m, took Silver in the 1500m and Bronze in the 500m.
Alongside her US teammates, Kristen won Silver in the Women’s 3000m relay and Bronze in the mixed team relay.
On top of that Kristen was named the Olympic Female Athlete of the Year by the State of Sports Awards, Utah Sports Commission. They said:
“Our Olympic Female Athlete of the Year hasn’t missed a World Cup podium in 2 seasons. The four-distance national record holder collected 17 international medals in 2023—6 gold, 7 silver and 4 bronze. Kristen Santos-Griswold is the first U.S. woman to win a 500m World Cup race and first U.S. skater to capture an individual Gold at ISU Short Track 4-Continents Championships.”
Kristen has been vegan since 2018 after being raised vegetarian. She has never eaten meat.
“I’ve always loved animals so much and don’t want to contribute to anything that could be harmful to them. When I switched to a fully plant-based diet, I also began feeling just overall so much better and began skating better too.” ~ Kristen
CONGRATULATIONS Kristen Santos-Griswold. What an incredible World Champion! 🌱
It's time to introduce to you our newest Vegan Easy guest food blogger: Chef Ani!
Ani is a plant-based chef, recipe developer, food photographer and videographer. Her recipes are wholesome and divine.🌱😋
The first of Ani's recipes that we think you’ll love is:
VEGAN LASAGNA ROLL-UPS with PESTO RICOTTA
"These Lasagna roll-ups make a fantastic meal featuring creamy vegan pesto ricotta cheese, lasagna noodles, and tomato sauce, true comfort ingredients for a winning combination." ~ Chef Ani
Ok, so this might be a little out of left field, but bear with us... 😉 🌱
In recent years, the global phenomenon of K-dramas has captured the hearts of audiences around the world. The immersive storytelling, clever scriptwriters, diverse characters, and unique cultural elements have contributed to the widespread popularity of Korean dramas.
As the K-drama industry thrives, it is crucial for its continuity to explore avenues for growth and inclusivity, particularly in addressing themes that resonate with the evolving values of a global audience.
In tandem with the K-drama boom, there has been a growing interest in veganism and embracing compassion towards animals.
Just as K-dramas have the ability to influence fashion trends and societal norms, they can also play a pivotal role in further shaping attitudes towards veganism and encouraging viewers to care more for animals.
Some newer K-dramas have elements of this. Netflix’s ‘Mr Queen’ saw the protagonist, a modern-day male chef whose soul gets trapped in the body of a queen from the Joseon era, create a vegan burger in episode 12, called the ‘Macdunaldu’ – the highlight of the king’s banquet. It was cleverly explained that ‘MacDuNalDu’ stands for barley (Mac), bean (Du), fattening (Nal) and belly (Du).
By embracing themes of animal rights and veganism, the K-drama industry can contribute to a more conscious and socially responsible entertainment landscape.
As viewers become increasingly aware of their choices, K-dramas have the potential to not only entertain but also inspire positive transformations in society.
Image is a screenshot from the Netflix series 'Mr Queen', episode 12. The Grand Queen Dowager Sunwon, played by Bae Jong-ok, samples the vegan “Macdunaldu” burger. 😋 :vegan:
This chickpea curry is a gut-friendly, low FODMAP recipe that tastes delish! 😋
Did you know that chickpeas are high in dietary fibre? Various studies have found that eating chickpeas can help make bowel movements easier and more regular. They're a good source of protein, carbohydrates, manganese, folate, iron and phosphorus. Plus this dish includes the wholesome nutritional goodness of kale, tomatoes, ginger, greens of leeks (the dark green top part of leeks are low FODMAP), tahini and brown rice.
🌱 1 tsp olive oil
🌱 1/2 tsp fresh or dried chilli (use more or less depending on how spicy you’d like it)
🌱 thumb-sized piece ginger
🌱 1 Tbsp curry powder
🌱 4 medium tomatoes, diced (about 500g/18oz)
🌱 1 Tbsp tomato purée
🌱 50g/1.8oz greens of leeks
🌱 1/3 cup low sodium veg broth
🌱 1 Tbsp tamari sauce
🌱 1/2 tsp coriander powder
🌱 1 tsp garam masala
🌱 1 x 425g/15oz can chickpeas, drained & rinse
🌱 50g/1.8oz (2 Tbsp) tahini
🌱 100g/3.5oz kale (de-stemmed), chopped
🌱 Handful fresh flat parsley and mint, plus extra to garnish
🌱 Lemon juice, 1/2 Lemon
🌱 To serve: cooked brown rice
⇨ INSTRUCTIONS
Prepare all the veggies. Grate or finely chop the ginger and chilli (if using fresh). Dice the tomatoes. Chop the leek greens into small pieces. Drain and rinse the canned chickpeas. Roughly chop the kale and finely chop the fresh parsley and mint.
In a large saucepan on high heat add the oil and fry the ginger and chilli. (If oil free, water-fry the ginger and chilli). Add the curry powder and stir quickly for a few seconds then add the leek greens. Stir for about 30 seconds then add the diced tomatoes, tomato purée and vegetable broth. Mix well. Bring to a boil.
Lower heat and cook on a low simmer for about 10-15 minutes. Stir occasionally. (Start cooking the rice while curry base is simmering)
Add the tamari sauce, garam masala and coriander powder to the curry base. Stir, then mix in the chickpeas and kale. Simmer for about 5 minutes until reduced down.
Taste the curry and add more tamari if desired.
Stir in the tahini, then add the fresh herbs, squeeze the juice of half a lemon into the curry, mix and turn off heat.
A good day to indulge your sweet tooth.😉
To celebrate, we created this easy, homemade vegan chocolate bark recipe for you!😋
Follow the simple steps to make a wholesome, crunchy, chocolatey snack that everyone can enjoy. For a nut free version, replace the cashews with sunflower seeds, or choose your preferred ingredient.
⭐WORLD VEGAN CHOCOLATE DAY was founded by the vegan Willy Wonka, Adrian Ling, CEO of Plamil Foods, as a day for both vegans and non-vegans alike to explore the diverse and ever-expanding world of cruelty-free cocoa creations.
🌱 150g/5.3oz cacao butter
🌱 60g/2.1oz cocoa powder
🌱 3 Tbsp pure maple syrup
🌱 20g/0.7oz (1/3 cup) soy protein crisps
🌱 30g/1oz (1/4 cup) goji berries
🌱 60g/2.1oz (1/3 cup) sultanas or golden raisins
🌱 1 Tbsp coconut oil, melted
🌱 Optional: 1-2 drops of rose water
→ Maple-roasted cashews & pepitas
🌱 70g/2.5oz (1/2 cup) raw cashews (use sunflower seeds for nut-free version)
🌱 50g/1.8oz (1/3 cup) pepitas (pumpkin seeds)
🌱 1 Tbsp pure maple syrup
⇨ INSTRUCTIONS
Maple-roasted cashews & pepitas: Preheat oven to 180C/350F and line a baking tray with baking paper.
Break the cashews into halves or leave whole. Spread the cashews and pepitas on the lined baking tray and drizzle with 1 tablespoon of maple syrup. Bake for 10 minutes, then allow to cool while the chocolate is prepared.
Prepare the chocolate: Line a tray with baking paper. Using a double boiler, melt the cacao butter. If the cacao butter pieces are large, chop them into smaller pieces so that they melt faster. Once melted, remove from the heat.
Stir in the cocoa powder, maple syrup, cashews, pepitas, soy crisps, goji berries, sultanas, melted coconut oil and optional rose water.
Pour the chocolate mixture onto the lined tray and spread evenly.
Place the tray in the freezer for at least 30 minutes, or until the chocolate has hardened.
Once ready, break the bark into small pieces and enjoy.
A versatile tofu noodle bowl. All you need to do is prep the tofu and satay sauce, then you can use the ingredients we've listed or change them up with your favorite veggies. We used zucchini, carrot, pickled cabbage and fresh mint, but you could also use cucumber, edamame or anything else you like!😋
🌱 225g/8oz firm tofu
🌱 200g/7oz thin rice noodles (vermicelli)
🌱 1 medium zucchini (abt 375g/13oz)
🌱 1 small/med carrot (abt 110g/4oz)
🌱 1/2 cup pickled white cabbage
🌱 1/2 cup pickled red cabbage
🌱 fresh mint, for garnish
→Tofu marinade
🌱 2 Tbsp tamari (or soy sauce if not GF)
🌱 1 tsp sriracha (use more or less depending on how hot you’d like it)
🌱 10g/0.4oz green leek leaves, finely chopped (can also spring onions)
→Satay sauce
🌱 3 Tbsp crunchy peanut butter, unsweetened
🌱 1 Tbsp tamari (or soy sauce if not GF)
🌱 1 tsp sriracha
🌱 2 tsp maple syrup
🌱 2 1/2 Tbsp hot water
⇨ INSTRUCTIONS
Press the tofu to release excess moisture. Cut into cubes and place in a shallow bowl.
Marinade: chop the leeks finely then in a small bowl, mix the tamari, sriracha and leeks. Pour them over the cubed tofu. Allow to marinate for 15-30 minutes.
Prepare the noodles according to packet instructions. While tofu is marinating, chop the zucchini and julienne the carrot.
Heat a pan on medium heat, add the tofu, save any leftover marinade sauce to add later. Cook for about 5 minutes, then add the zucchini, cook for another 5 minutes.
On low heat, add the noodles to the pan and leftover sauce, then thoroughly mix so they absorb the marinade flavours. Turn off heat, allow to rest while you make the satay sauce.
Satay sauce: in a small bowl, thoroughly mix the peanut butter, tamari, sriracha, maple syrup and hot water.
Assemble bowls: once all ingredients are ready, assemble your noodle bowls starting with the tofu/noodle mix, then top with all the other ingredients (pickled white & red cabbage, carrots, satay sauce, fresh mint). Enjoy!
For any parent who's participating in our 30-day vegan challenge, we have some info that you may be interested in...
👉 From info relating to talking to your children about veganism, to meal suggestions for school lunches, parties, and more. 😊
Vegan skater Kristen Santos-Griswold has continued her amazing career with three Gold medals at the Four Continents Speed Skating Championships, held in early November.
“I fully believe it’s possible, if not, more beneficial to compete and succeed as a vegan.” ~ Kristen Santos-Griswold
Kristen won each of the three distances in the meeting which attracts the elite from the Americas, Europe, Asia and Oceania. She is the first US skater to have won an individual Gold medal at the Four Continents Championships.
She won the 500m in just under 43 seconds, more than a second clear of second place. Kristen later won the 1500m in 2:26.2. The following day she completed her clean sweep in the 1000 metres.
Kristen has never eaten meat – she was raised vegetarian, and in 2018 she made the full transition to vegan.
“I’ve always loved animals so much and don’t want to contribute to anything that could be harmful to them. When I switched to a fully plant-based diet, I also began feeling just overall so much better and began skating better too.”
WELL DONE Kristen Santos-Griswold and thank you for being such an inspiration! 🌱⛸️
It's the perfect time to kickstart a kinder, greener life. #GOVEMBER !
Sign up for the FREE November Vegan Easy Challenge and receive:
🌱 Guidance throughout the 30 days
🌱 Daily informative emails
🌱 Original + Fitness meal plans
🌱 Access to a support group with experienced vegan mentors
🌱 Discounts & Freebies
It only takes 30 minutes to make. It’s a hearty, satisfying vegan chilli made with black beans, pinto beans, vegan mince (TVP), and some veggies. Yum! 😋
⇨ INGREDIENTS (serves 1)
🌱50g/1.8oz (1/2 cup) TVP (textured vegetable protein)
🌱1/4 vegetable stock cube (low sodium)
🌱50g/1.8oz red onion (1/2 medium onion)
🌱50g/1.8oz carrot (1 small carrot)
🌱50g/1.8oz red capsicum (1/4 med capsicum)
🌱200g/7oz (3/4 cup) canned diced tomatoes
🌱100g/3.5oz black beans (1/2 cup, drained & rinsed)
🌱100g/3.5oz pinto beans (1/2 cup, drained & rinsed)
🌱1 tsp ground cumin
🌱1 tsp sweet paprika powder
🌱Chopped fresh coriander
🌱Optional: salt to taste
⇨ INSTRUCTIONS
Dissolve the stock cube in 1/2 cup of boiled water. Rehydrate the TVP mince by pouring the stock water over it in a bowl. Set aside.
Chop onion, capsicum and carrot.
In a heated non-stick deep pan, add 1 tablespoon of water and the cumin, stir. Then add onion to sauté. After a few minutes add the rehydrated mince and stir for another 2-3 minutes.
Add the black beans, pinto beans, carrot, capsicum, diced tomatoes, chopped stems of the coriander and the sweet paprika, salt (if using). Mix well. Allow to simmer over low heat with the lid on top for about 10 minutes.
Once done, pour in a bowl and top with fresh coriander. ENJOY!