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Digital Subscriptions > Be Kind > Mar/Apr 2019 > New to veganism?

New to veganism?

Vegan cook and author Áine Carlin is here to guide you to a plant-based diet

1. Smart swaps

Begin by adding a few plant-based dishes to your normal weekly menu. My advice is to keep things simple by tweaking already familiar dishes, such as shepherd’s pie or your usual go-to curry. For the most part, it’s simply a matter of swapping the meat element for an equally-substantial bean or legume – puy lentils are particularly good in a ragu and tofu makes a super protein-filled addition to stir-fries.

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About Be Kind

Hello, Welcome to the new issue. We had an overwhelming response to our first edition – we’re so glad we reached so many like-minded people who want to make the world a better place. This month we’re looking at the huge topic of food and, in particular, why so much of this precious resource ends up in the bin. I was astonished to learn that around one third of all food produced for humans gets wasted each year – that’s around 1.3 billion tonnes of perfectly edible food ending up lost or wasted. It’s time to redress the balance and start taking responsibility for our own contribution to these scary statistics, and this issue is packed with ways to reduce your food footprint, make more sustainable choices and fight back against waste. So many times this month I have found myself referring back to how our grandparents used to live – buying items built to last, repairing and reusing, being creative with food scraps and living, where possible, within their means. Sharing this ethos, we spoke to the inspirational social enterprise Emmaus, who are encouraging us all to ditch the flat pack and buy second-hand furniture and the lovely Selkie Patterns who want to get us all sewing our own clothes. With these small steps, together we can start making a difference. Enjoy the issue, Phillipa Editor