Why Vegan?

Why Vegan? Michelle Cehn @worldofvegan

Hello foodies! A new week has started – let’s do it better than the previous one!

It’s time for our second interview with an influential vegan blogger. Today our special guest is Michelle Cehn.

She is the founder of World of Vegan, and is working to make the world a kinder place for animals through video and creative media. She has worked with organizations including Mercy for Animals, Farm Sanctuary, PETA, Vegan Outreach, and PCRM, and you can find her bite-sized vegan videos at MichelleCehn.com. The website was recently nominated for “Best Website” in the @vegnews 2017 #VeggieAwards.

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Michelle was kind enough to answer our questions, in order to help you understand more about being vegan. In the first interview with Ami @the_sunkissed_kitchen, we go some really useful information and there’s more coming for you today. She also gave us a very good recipe for a pumpkin cake.

Let’s learn more about Michelle from her interview.

When did you become vegan and what made you do it?
I went vegetarian at age 8 because I loved animals and didn’t want to cause them to die. I went vegan in college when I learned that the dairy and egg industries are even more cruel than the meat industry.
How did this change you – physically and mentally?
I assumed going vegan would be difficult, and it was a challenge at first while I was learning the ropes, but now it’s easy, delicious, fun, and I know I’m fueling my body with the healthiest foods that don’t cause harm to anyone. It’s the best decision I’ve ever made!
What is your advice to the new vegans?
Don’t focus on “giving up” thingโ€”instead, focus on crowding out the nasty unhealthy and cruel animal foods with new delicious healthful foods and meals! Try new things at the grocery store, play with vegan recipes, read some great books on the subject, watch documentaries like What the Health, Forks Over Knives, Cowspiracy, and Vegucated. And have fun with it! I also provide lots of resources at WorldofVegan.com and on my YouTube channel, YouTube.com/worldfvegan.
We can highly recommend you to watch all of these movies as well. The movie that turned us vegan was “What The Health”. I saw all of the others before, but this was the one that was with the most valuable information.
Michelle shared with us one of her favorite recipes. It’s for Vegan Pad Thai.
Ingredients
  1. 1 package brown rice pad thai noodles (8oz)
  2. 2 tablespoons olive oil
  3. 1 cup broccoli, chopped (plus other veggies you’d like to add)
  4. 1/4 cup julienned carrots
  5. 5 cloves garlic, minced
  6. 1 cup water
  7. 4 tablespoons soy sauce
  8. 2 tablespoons natural peanut butter
  9. Juice of 1 lemon or 2 limes
  10. 3 tablespoons sugar
  11. 1 tablespoon Sriracha (plus more for topping)
  12. Optional garnishes: grilled or fried tofu, sliced green onions, chopped peanuts, lime
Instructions
  1. Soak brown rice pad thai noodles in hot water in a large bowl for 15 minutes or according to package directions.
  2. In a large pan, sautรฉ the broccoli, carrots, garlic, and any other veggies you add in olive oil for a few minutes.
  3. In a separate bowl, whisk together the 1 cup of water with soy sauce, peanut butter, lemon or lime juice, sugar, and Sriracha.
  4. Drain the soaked noodles and add them to the veggie stir fry pan along with the peanut sauce. Allow to cook until the liquid is absorbed, about 5 minutes.
  5. Serve with optional garnishes like tofu, sliced green onions, chopped peanuts, Sriracha, and/or a sliver of lemon or lime.

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That’s all for today guys! We are coming back tomorrow with our new recipe. See you soon!

Thanks for being with us, one more time!

 

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2 Comments

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    August 10, 2017 at 10:24 am

    […] you can have a look at the two interviews that we have so far, with influential vegan bloggers (@Michelle Cehn and Ami @the_sunkissed_kitchen), and see what they have to say about veganism. It all makes sense […]

  • Reply
    Why Vegan? Saskia Swanson @voilasassi
    August 12, 2017 at 8:53 pm

    […] far we heard from Michelle Cehn @worldofvegan and Ami […]

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