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Farmers in the UK claim they fear for their well-being after receiving death threats from abusive vegan activists.

The Telegraph reports that meat industry groups have made contact with anti-terrorism police to discuss how to manage the growing problem, which is said to have become more intense over the last few months.

Norman Bagley, of the Association of Independent Meat Suppliers, said: “The activists over the past 18 months have become much more violent.”

"We've had situations of activists lying down in front of lorries, holding their children up to pig wagons, which is irresponsible whichever way you look at it."

According to the paper, many farmers have reported feeling "distressed" after activists broke into their yards to film their animals during the night.

Alison Waugh, a trainee farmer in Northumberland accused some animal-rights campaigners of "overstepping the mark". 

"When you're being called murderers and rapists, that is overstepping the mark, for fairly obvious reasons," she said.

Lead activist Joey Carbstron, who denies being an extremist, says there is “no evidence” to suggest farmers are being threatened.

Speaking to The Independent, he insisted that farmers were "playing the victim".

“The farmers are playing the victim in this scenario, they are completely disregarding the fact that they have animals on the land that are being sent to the slaughterhouse,” he told The Independent.

“I bet the pigs can’t sleep at night either in their overcrowded conditions, after their piglets have been forcibly removed and facing death inside a gas chamber.”

Veganism has seen an unprecedented growth in popularity over the past few years, and those figures are only expected to rise throughout the coming years.


It looks like veganism and vegetarianism are about to be a lot more common than they already are.

With veganism topping the charts as the biggest upcoming food trend of 2018, it's no wonder that people are easing themselves into the healthy and cruelty-free lifestyle by trying their hand at vegetarianism and flexitarianism. 

According to Just Eat, the demand for vegetarian options has risen by a 'ridiculous' 987pc. 

With meatless Monday's and education on the source of our food products becoming increasingly popular, it's no wonder the demand has risen.

Demand for healthy choices also grew by 94pc in 2017, and gluten free options increased by 72pc, according to Hospitality Ireland.

'The results from this year are a good insight into the future consumer trends and while convenience will continue to be key for consumers next year and beyond, we know that they are increasingly looking for more diverse, healthy, gluten free and plant based Vegan options,' Just Eat Marketing Director, Edel Kinane told The Buzz.

33pc of all Just Eat Restaurant Partners now provide vegan and vegetarian options on their menus to make it all the easier to ditch meat for good. 

'Already proven to be a major hit in 2017 with the increased availability and variety of vegetarian and vegan meal options in restaurants, diners are slowly embracing animal-free diets as a health-conscious effort,'said  International Taste Solution in their 2018 trend chart. 

It's good news all round for those of planning to go vegan or veggie for 2018. 


Veganism is on the rise, as consumers eschew eggs, dairy and meat in favour of ethical dietary substitutes. 

The lifestyle has been named on many of the food trend lists for 2018 and has seen a sharp uptick in those transitioning to it this year. 

As a result, hundreds, if not thousands, of new vegans will be sitting down to Christmas dinner at dining tables all over Ireland come December 25. 

For many, the concept of sitting down with a table full of non-vegans who are about to consume a turkey may be daunting, but there are a number of small changes to the menu that can be made to ensure that everything but the main meat dish is suitable to eat. 

If you cook the dinner yourself, happy days, you can make these changes yourself, but luckily they are so simple that perhaps your host, pal or parent will glady adapt the recipe if you ask nicely. 

First up, lets look at the roasties. Most people use goose fat to coat their roast potatoes to get that divine crispiness, but vegetable oil, coconut oil, or olive oil will do the job just as well. 

Soya or sunflower butter is just as creamy and flavourful as dairy butter, so whack a dollop of that into the mash or over the vegetables. 

If milk is added to bread sauce, white sauce or mash, a non-dairy version like coconut or soya does the job just as well. 

Turkey gravy can be swapped for veggie gravy, and many condiments like cranberry sauce and mustard are already vegan if you check the label. 

If soup is your starter of choice, you're in luck, all the best soups can be made vegan by swapping out dairy milk for soya.

Opt for cream of vegetable (with Alpro cream) or butternut squash for a hearty starter. 

The one thing that cannot be made vegan is the meat dish, obviously, so here's where all those alternative brands come in. 

There are loads of faux turkey roasts on the market from the likes of Tofurkey and Quorn Meatless Turk'y Roast, so if you don't want to miss out, these are great options. 

If you're not into replacement fake meats, Holland & Barrett have a delicious stuffed butternut squash recipe

Another tip is to bring or bake a vegan dessert for the entire table to enjoy. 

That way, if someone else is cooking your meal for you, you're not relying on them to source or cook a vegan dessert as well.

You also get to witness people's curiosity about a vegan cake or Christmas cookie turn to delight when they realise that cruelty-free tastes just as good if not better than butter or milk based desserts. 

Navigating the festive season has frankly never been easier thanks to the plethora of new vegan alternatives on the market, and who knows, maybe next year there will be even more vegans around your Christmas table. 


The vegan boom is well under way, with vegan options making their way out of speciality health stores and into major supermarkets and corner stores. 

Veganism is on the rise, as consumers eschew eggs, dairy and meat in favour of mycoprotein and coconut-based substitutes. 

The lifestyle has been named on many of the food trend lists for 2018, as the food industry responds to the demands for more mainstream options sans animal by-products. 

For those not in the know, a vegan diet eliminates all animal-based items from the menu – so that's no eggs, dairy, honey or meat. 

Instead, the vegan concept focuses on running a healthy body on a cruelty-free and sustainable plant-based diet. 

'Brands should also expect to feel more pressure to develop vegan options,' says Toronto-based food agency THP.

While veganism was already on the rise in 2017, the food industry should see a further increase in interest in the vegan lifestyle, judging by the frequency of the appearance of veganism on these trend lists. 

'Already proven to be a major hit in 2017 with the increased availability and variety of vegetarian and vegan meal options in restaurants, diners are slowly embracing animal-free diets as a health-conscious effort,' says  International Taste Solution, after placing veganism third on their food trend list. 

More and more, people are choosing to fulfil their protein and nutritional needs without animal-derived products.

'The demand for high-protein foods continues, and with more of us choosing a flexitarian diet it’s no wonder there’s such a buzz around new plant-based proteins,' according to UK supermarket chain Waitrose.

'Whether with pulses, shoots, grains, seeds, soy or even algae, everyone from tiny start-up companies to big brands is looking for clever new ways to add a protein punch.'

Flexitarianism, a key food trend in 2017, is also set to see a spike in 2018.

This method of eating involves eating a mostly, but not strictly, vegan or vegetarian diet, such as being veggie all week and then indulging in a dairy and meat-based meal on the weekends. 


A successful fashion blogger, Holly White decided to go fully plant-based with her diet about 3 years ago. 

She believes that going vegan is one the best decisions she has ever made, saying:

'It’s been a busy 3 years researching recipes but swipe right to see some of my absolute favourite vegan authors and books that have helped me transition and never look back or miss anything.'


A post shared by Holly White (@hollywhite.ie) on

'In fact I think I eat much tastier food nowadays,' she explained on her blog recently.

Holly was in the SHEmazing! HQ today cooking three of her favourite vegan recipes. 

You can watch the live video on our Facebook page and find all of these delicious recipes:

Butternut squash, tofu and chickpea curry


For the paste:

  • 3 red chillies
  • 1 tsp ground coriander
  • a handful coriander stalks
  • 1 inch ginger
  • 1 lime zest 
  • 1 red pepper
  • 4 shallots
  • 1 stick lemongrass
  • Salt & pepper
  • 2 garlic cloves

For th​e curry:

  • ​​​​​​400g tofu
  • Soy sauce/or tamari if you want gluten free
  • 1 onion, chopped
  • Olive or coconut oil
  • 300g butternut squash, chopped into chunks
  • 1 courgette, chopped into chunks
  • 1 tin/400g chickpeas
  • 1 vegetable stock cube
  • 1 packet/130g baby corn
  • 60g broccoli
  • 1 can coconut milk
  • Coriander to garnish
  • Brown rice to serve


1. Place all the paste ingredients into a food processor and blitz until everything is finely chopped.

2. Cut the tofu into bite size chunks and leave to marinade in the soy or tamari sauce. Set aside.

3. In a large pan, heat the oil and lightly fry two tablespoons of the paste. The rest can be stored in the fridge in a sealed jar.

4. Fry the onion and the butternut squash for a few minutes to soften before adding the broccoli and courgette.

5. Add 1 cup of boiling water with stock cube and leave to simmer on a medium heat for 10 minutes.

6. When the stock has reduced and the veg are soft, add the tofu and chickpeas and coconut milk.

7. Simmer for a further 10 minutes and season with salt and pepper.

8. Serve with bowls of steaming brown rice and topped with fresh coriander.


Roasted cauliflower

"I first had something similar to this in a restaurant and I couldn't get over how tasty it was was. I set out to create something similar at home and honestly I was so surprised how easy it was.

This is the most perfect side dish and is quick enough to have during the week and but also special enough to have at a dinner party. I love it with some tofu, a green salad and lots of hummus."


  • 2 heads cauliflower
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • A drizzle of olive oil
  • Salt and pepper to season
  • Mixed seeds


1. Heat the oven to 180°C.

2. Wash the cauliflower and remove the outer leaves.

3. Break up the cauliflower into bite size pieces. I do this by hand.

4. In a bowl mix the spices and olive oil evenly and then add the cauliflower. Using either a spoon or your hands to coat the cauliflower in the spices as evenly as possible.

5. Place onto a baking tray and cook for 30 minutes, tossing the cauliflower halfway through to make sure it cooks evenly and doesn't burn.

6. Remove from the oven and season with salt and pepper to your preference and add some mixed seeds for a bit of extra texture. I used flax seeds but pumpkin or sesame would also work well.

7. This can be served hot or cold and holds well in the fridge for up to three days.


Raw chocolate mousse


  • 2 avocados
  • 3 tbsp agave or maple syrup
  • 1/2 tsp of vanilla essence
  • A pinch of sea salt 
  • 100ml plant-based milk


1. Blend all ingredients in a nutribullet or blender until smooth. 

2. Scoop into bowls for serving and chill for 30 minutes to firm up. 

3. Top with raw cacao nibs, flaked almonds or berries and enjoy! 


It's World Vegan Day, and veganism is on the rise.

Once the sole territory of surfing Aussie Insta babes and hemp-wearing free thinkers, veganism has infiltrated the diet and lifestyles of the masses.

Recognised as a heart healthy and sustainable diet, going plant based is gaining popularity in Ireland. 


A post shared by Tiago Silva (@tiagosilvago) on

According to data from Deliveroo, orders for vegan food in Ireland have increased by 137pc in Ireland in the past year. 

While you may assume Dublin would be the vegan hot spot, it's actually a west coast county which takes the crown. 

Galway is hailed as being the vegan capital, leading the pack when it comes to plant-based eating. 


A post shared by TGO Falafel bar (@tgofalafelbar) on

'Deliveroo customers clearly love to order vegan food, with orders more than doubling this year,' said Deliveroo's Joe Groves.

'Galway is leading this trend with more vegan orders made than any other city in Ireland.'

The most popular vegan order on Deliveroo is the majestic Vegan Burger from TGO Falafel Bar in Galway.

This is followed by the Spiced Dish of the Day with Rice from Cornucopia in Dublin, the Vegetable Spring Roll from Malay Kitchen in Cork, and the Super Green Smoothie from Cocu in Dublin.

These are just ahead of another Galway order, the Rock My Beets Wrap, also from TGO Falafel Bar, Galway. 


We're often told that breakfast is the most important meal of the day, and we believe it. 

We'd all love to have a healthier breakfast, but most days we're lucky if we manage to gulp down a coffee and snatch a slice of toast out of the toaster on our way out the door. (Bonus points if you drop the toast in a puddle while running for the bus.)

One vegan Instagrammer is putting us all to shame with her version of the now classic smoothie bowl. 

Smoothie bowls have become more and more popular over the years, and every healthy lifestyle enthusiast worth their salt has been meticulously arranging chia seeds and slicing strawberries to create picturesque pools of pureed fruit for months now. 

While we can rustle up a pretty decent looking one on the weekends, ours are nothing compared to Rachel Lorton. 

Rachel has been posting her delicious and very Instagrammable bowls since 2015, so the Texan native was definitely a trailblazer when it came to this foodie trend. 

Rachel also has her very own cookbook full of vegan recipes for those who want to embark on a plant-based lifestyle. 

We're seriously contemplating getting up 20 minutes earlier to make a few of these beautiful bowls: 


So, while a lot people who choose to follow a vegan diet are generally satisfied with the plant-based food products available to them, most will admit there are a few things they miss.

Sure, there are a number of alternatives on offer – vegan cheese, yogurt, and even chicken, to name just a few.

But there is one food product plant-based enthusiasts have not been able to replicate – until now.

Four clever food science students from the University of Udine in Italy have created a product that looks, feels and tastes exactly like a hard-boiled egg.

According to Food Navigator, it's made from a selection of legume plants (such as beans, pulses and peas), vegetable oils, a gelling agent and vegan salt.

The 'egg' is packed with protein, but unlike the real thing, it's completely cholesterol-free.

The university is reportedly in talks with companies who might be interested in manufacturing the product, meaning it could be hitting our shelves sooner rather than later.

What a time to be alive!


It's true what they say, you really do eat with your eyes first, and thanks to a thriving foodie scene and tons of Instagram inspiration, fabulous food presentation is no longer confined to 5-star kitchens.

Give us a few sprigs of coriander and a squeezey bottle full of pesto and even we could give Gordon Ramsay a run for his money.

It can't be that difficult, right?


Meet Jose, a 16-year-old vegan foodie who has one simple motto – “Life is too short to eat boring food.”

The innovative teen shares his stunning pastel creations with his 460k+ followers on his Instagram page, @naturally.jo – and honestly, these vegan treats and breakfasts need to be seen to be believed.

Jose also takes and edits each photograph himself, meaning he's already 10x times more talented than any of us were at that age.

From dreamy smoothies to perfectly symmetrical raw cheesecake, a scroll @naturally.jo really is a treat for the senses.

Just take a look:


A post shared by J o s e (@naturally.jo) on


A post shared by J o s e (@naturally.jo) on


A post shared by J o s e (@naturally.jo) on


A post shared by J o s e (@naturally.jo) on


A post shared by J o s e (@naturally.jo) on


So, in case you haven't noticed, whole food and plant-based diets have become somewhat of a trend over the past few years

From smashed avocados to açai bowls, Instagram feeds are overflowing with delicious recipes that put our sub-standard culinary skills to shame.

With so many dishes to choose from, it can be hard to keep up with the latest foodie trends. However, there is one dish that looks like it could be sticking around – sweet potato toast.

This vegan breakfast alternative has been doing the rounds on social for about a year now, but incase you're unfamiliar with the concept, it's pretty much exactly what it sounds like.

Pieces of thinly sliced sweet potato, toasted to perfection and loaded with ingredients of your choice.


A post shared by Laura Piper (@laura_piper222) on

It's a quick, simple and healthy alternative to bread, and with a endless array of toppings to choose from, the possibilities are endless.

The Insta-worty dish can be enjoyed sweet or savoury and we have a funny feeling we may have found out new go-to breakfast.

Alyssia Sheikh from the Mind Over Munch YouTube channel has some really tasty versions to try:

Feature Image: Instagram 


It can be hard to keep up with The Happy Pear brothers.

Having began their business as a simple vegetable shop, the energetic pair have since watched their vegan food brand transform into one of the most recognisable in Ireland.

With books, cafés and their own range of delicious plant-based products, it's safe to say that twins, David and Stephen Flynn, have made their mark on the Irish food industry – but they're not stopping there.

The lads look set to showcase their culinary skills on a new Netflix show, due for release in June 2018.

According to The Happy Pear's official Twitter account, the duo will appear on the upcoming I'll Have What Phil's Having, a food and travel series presented by Everybody Loves Raymond creator, Phil Rosenthal.

The upcoming Netflix series will follow Phil as he explores some of Europe's hidden culinary gems, and it looks like he's a big fan of Irish cuisine.

Earlier this week, the presenter gave a shout out to a a chip shop in Clonakilty, and just yesterday he declared he declared that Irish soda bread and butter was “one of the more delicious things you can eat in this world.”

This man clearly knows his stuff.


There's no doubt that Irish people are becoming more informed when it comes to the importance of healthy eating, and with that, many of us have started to explore the benefits of an alternative diet.

Whether by choice or necessity, enjoying a 'free from' diet is not always as easy as it sounds and shopping for suitable ingredients can often add unnecessary hassle to meal times.

However, making wholesome and tasty meals that still comply with your dietary needs is about to get a whole lot easier.

From Monday August 14, Lidl are introducing an exciting new 'Free From' range with a selection of delicious ingredients and tasty treats suitable for all gluten free, lactose free, vegan and vegetarian diets.

Here's a selection of the products you can expect to see in stores nationwide. 

Gluten Free

Gluten Free Fruit Bar – €1.49

Gluten Free Chicken Nuggets 300g – €1.99

Lactose Free

Lactose free  Chocolate Hazelnut Cream – €1.99

Vegan Ice Cream – €1.99



Vegan/Vegetarian Ready Meals – €2.49

Goji Berries – €1.99


Falafel – €1.79

Vegetarian Sausages – €1.79

What's more, Lidl have also created a variety of recipes so you needn’t miss out on delicious dishes.

Check out their recipe for some delicious organic cracker bread with topping below:

1.  Dollop of Milbona Cottage Cheese with a few slices of radish and sprigs of dill on top 

2.  A smear of Goldessa Soft Chesse Spread and a spoonful of mashed minty peas 

3.  Finely diced beetroots with balsamic vinegar and cream cheese 

4.  A spoonful of Milbona Cottage Cheese topped with slices of salted cucumber 

5.  Slivers of Deluxe Irish Organic Smoked Salmon on cream cheese topped with cubes of gherkin 

6.  Roast butternut squash with Meadow Fresh Houmous and pomegranate 

7.  Smashed avocado and a sprinkle of sweet paprika 

8.  Peach, cream cheese and a drizzle of Kilderg Honey

All 'Free From' products will be available in Lidl's 151 stores nationwide from Monday August 14, and with items in the range starting at just €1.49, they won't break the bank.