Talking about the many unexpected journeys to a plant-based Lifestyle with Erika & Julie, the vegan recipe development duo at Anita’s Organic Mill.
Julie Tegg
Julie is one of our head plant-based bakers and recipe developers here at Anita’s Organic Mill. She is originally from the U.K. but has lived in Canada for the last 12 years. When she’s not slinging sourdough in our test kitchen you can find her in her element decorating the most beautiful cakes!
Where are you originally from & How long have you lived in Canada for?
I was born and raised in a beautiful, small coastal town called Fowey in Cornwall, which is situated at the mouth of a river estuary in the West Country of the UK. I met my future husband and then moved to Reading in Berkshire (his home town) where we stayed for 18 years before moving to Canada in 2009.
How long have you been vegan for and how has it affected/changed your life?
I have been vegan for about 15 years. I lose track a little as our journey towards plant based started over 25 years ago, but it has been quite the adventure. This lifestyle is totally different to how I was raised and as a child or even a young adult I would never have imagined that this would have been the path I would take. But it really isn’t that hard if you really want to do it and we certainly don’t go without anything. Especially these days, switching to a plant based/vegan diet is so much easier than it was when we first started out.
Why have you chosen a plant-based lifestyle?
Initially plant based or vegan was far from our plans as a family and not even in our vocabulary, we looooved meat and dairy. Animals were raised for food, it was as simple as that. Our journey started out in the early 90’s when the UK’s cow population suffered a massive outbreak of Mad Cow Disease - Bovine spongiform encephalopathy which transferred to humans as Creutzfeldt-Jacob disease. A terrifying disease of which there was no cure. So my husband and I, as parents of a two year old we were pretty keen to avoid this happening to us and our little girl. At this point our health was the only deciding factor, so we stopped eating beef and then lamb, as it had crossed over into sheep as well. We kind of just did the no beef or sheep thing for a few years, so our son has never eaten either, but our compassion chip had been triggered seeing news footage of the culling of hundreds of thousands of animals during the height of Mad Cow disease. Then the internet happened and that was it, our vegan journey began to take shape. It wasn’t even a goal or plan but the more research we did the more we realized we didn’t want to be the cause of other beings unnecessary pain and suffering.
Our journey to becoming vegan was not an overnight transition at all but took almost 10 years. Looking back I wish we had achieved the change quicker but with young children, fussy eaters, allergies and less options back then it was best for us at the time to take things slowly. We began by dropping all remaining meat products and living as pescatarians for a few years, then bye-bye fish and seafood (which was hard for me having grow up by the ocean), and so became vegetarians. We thought that vegetarianism would be as far as we would go, we felt good about our choices but after a while we just felt convicted that we had to do more. We felt we couldn’t in all good conscience be ok with harming some animals but not others. The final push to veganism was the hardest for hubby and the children. “What no cheese?! (hubby), no chocolate (kiddos)???” But we got there and our change to a vegan lifestyle really ignited my passion for baking. I didn’t want my family to go without all the yummy treats they were used to especially our daughter who already missed out on so much due to food allergies.
our change to a vegan lifestyle really ignited my passion for baking.
What is your favourite vegan thing to make/bake?
Oooh, that’s tough. I sadly don’t spend a lot of time in my home kitchen now that baking is my full time job. But when I do I love making my own plant based cheeses, butter and meat substitutes. One of my savoury scones recipes that I’ll share today uses Nuts For Cheese brand butters and cheese and is a perfect example of how delicious vegan baking can be.
Overall, my favourite thing to bake is cupcakes. I love that they are pretty easy to make and can be as simple or fancy as you wish. Maybe not the most hip of baked goods but there is something very satisfying about them.
Do you have any rituals/routines that go along with your baking/making?
Not really. Good tunes are paramount. What kind of music entirely depends on my mood or the kitchen environment. I love heavy rock music to wake me up in the mornings, something to boogie and sing along with when I’m bread shaping, and music that is more calming when the kitchen is at it’s most chaotic. My work playlist is pretty eclectic - anything from classical to metal just to keep things interesting. Another ritual/routine is a cup of tea on hand (must be a British thing) which will invariably be reheated multiple times. And if I’m at home one or more dogs at my feet, not a ritual but fabulous!
we are lucky to have compassionate vegan options for more than just food. Clothes, shoes, makeup, even Alcohol.
Do you have any advice for someone interested in making the switch to a plant-based diet?
Be kind to yourself (especially if you slip up) and go at your own pace. Be open to learning, I still am now.
Get used to reading labels and recognizing non vegan ingredients (don’t be scared but there are lots).
Offer to take your own food when invited to other people’s houses. It may seem odd but it takes the stress off the host/hostess, and you too.
Don’t forget we are lucky to have compassionate vegan options for more than just food. Clothes, shoes, makeup, even alcohol.
Research is key. The internet is your friend for everything vegan/plant based. From recipes, to support groups, nutritional information or just videos of cute animals.
There are so many food options for us vegans now but it is also easy to be a junk food / unhealthy vegan. Stick to a balanced, nutritious diet rich in fruits & vegetables, whole grains, beans, pulses, nuts, seeds and plant based proteins. As with any diet enjoy treats in moderation.
Weekly meals plans certainly make life much easier in our house, especially as we all work full time.
People are much more open and accommodating these days but there will be the occasional person who will have a strong opinion in the negative. But don’t worry about any negative comments!
Vegan Savoury Scones
These delightful plant-based savoury scones are a popular addition to our bakery selection. A wonderful combination of our flours, fresh herbs, a hint of chili and our favourite cashew based butter and cheeses from Nuts for Cheese.
Erika Arnold
Erika is part of our vegan baking and recipe development team alongside Julie here at anita’s organic mill. She is also a registered Holistic Nutritionist, a holistic private chef, and a certified yoga teacher. Erika has a lot on the go but with all of her ventures, she believes in an embodied approach to nutrition, wellness, and sustainability.
How long have you been vegan for and how has it affected/changed your life?
I have been a vegan for 11 years but prior to that I became a vegetarian when I was 12.
I think as time goes on it continues to grow and evolve with the attention that goes into creating a meal. Being plant-based has always been a way for me to connect deeper to the foods I consume and the consciousness behind it. At first it was sparked from an awareness of animal welfare and now it is a full embodiment including environment and sustainability. From the well-being of the farmers, how the plants and ingredients are grown, where they come from, to the attention that goes into a creating a meal with the produce I purchase or grow and those it is shared with. I also love how it has brought more of an awareness into my life by choosing foods that are local and seasonal whenever possible and having the opportunity to be more creative in the kitchen.
I look at being plant-based as an opportunity to be conscious in all areas of my life…
Why have you chosen a plant-based lifestyle?
Growing up, I was lucky to learn how to garden. Experiencing watching a seed sprout into something you can then pick and enjoy just as it is or create a dish having a connection every step of the way. This sparked my love for food and taught me at a young age that food is so much more than something that just shows up on our plates, if we are lucky enough to have access to it. Overall, choosing a plant-based lifestyle allowed me the space to think about eating and so many other aspects of life in a different way.
When I originally decided to become a vegetarian it was for my love of animals. I became passionate about their well being and no longer felt right wearing, purchasing or consuming products that harmed animals and became a huge advocate for them. I was young and no one in my family was plant based so it was a learning curve for both me and my parents and gave me the chance to start experimenting in the kitchen. Let me tell you though, at first I was not going about it in the best of ways and wasn’t focused on getting all the nutrients I needed to thrive in a plant based lifestyle. As time went on and various health concerns came into my life I became fully plant based and started to look at food from a more whole body holistic approach.
Now I look at being plant-based as an opportunity to be conscious in all areas of my life, not just with the foods I consume, but it has also lead me to my love for the environment, sustainability, and a chance to be more connected to the earth. I do always like to add that I continue to choose to be plant-based because it is what feels best for me and my body, while also acknowledging that it is privilege that I have this choice available to me.
What is your favourite vegan thing to make/bake?
Oh gosh there are too many to choose from! I really love to be inspired by ingredients and seeing what I can come up with and letting this change with the seasons. Anywhere from giant salads, comforting bowls of soup, and grain bowls with roasted veggies. But I will never say no to baking a batch of cookies or surprising people with something that is just as, if not more, nourishing and filling as the none plant based version. I have a really delicious vegan winter veggie galette with a whole grain spelt crust recipe that I’ll share with you!
Do you have any rituals/routines that go along with your baking/making?
It’s not really a ritual or a routine but I love going to local markets or farmers markets and being inspired by what I can find and incorporating it into a meal or a baked good. As far as time in the kitchen, you can find me listening to my music really loud (most likely dancing along) or listening to a good podcast or audiobook. What I listen to depends on how I am feeling.
Music: Lately I’ve had on rotation is the new Tash Sultana album The Tesky Brothers, and Allen Stone.
Podcasts: Sophia Roe is a huge inspiration for me and I have been listening to any podcast I can find with her as a guest but this has been one of my recent favorites that I would highly recommend. Another go-to for me is Armchair Expert. I love the wide range of guests! It’s inspiring, funny, uplifting, but also real and raw.
I’m not sure this falls into the ritual or routine category, but I also love to share and gather with food creating a space for conversation, connection, and nourishment.
Try making the switch from one thing to a plant-based replacement as you are starting out and let it grow overtime.
Do you have any advice for someone interested in making the switch to a plant-based diet?
I would like to say, have grace and understanding for yourself as well as for others and remember why you choose to go plant-based and your passion for doing so while remembering to honour your body and what feels best.
Each individual’s story will look so different and there are many reasons why someone might choose to be plant based. I think we need to remember to show a lot more compassion and understanding to one another, even from one plant based person to the next.
I also think that it is really important for us to remember that it isn’t a lifestyle that is available to everyone and it is a privilege to have food let alone choose what we decide to eat from day to day. Something I am dedicated to continue to learn more about is access to food and food advocacy especially within our own community.
I love to remind people that is doesn’t have to be done all at once. Little steps along the way feel much more sustainable. Try making the switch from one thing to a plant-based replacement as you are starting out and let it grow overtime.
Spend more time in nature.
Honour the traditions and the lineage of recipes, foods, and ingredients.
Go and visit local farmers.
Grow a few little plants to inspire yourself to connect to your food. I think for many of us there is a disconnect and we take for granted where our food comes from.
Educating yourself on the current industrial model of framing and agriculture and its impact on the environment, animals, and our health. This is the driving force of why I continue to choose a plant-based lifestyle and supporting local growers whenever possible. If you have the means to do so, start to research where your products and your food is coming from, just because something is vegan or plant-based doesn’t automatically make it a more conscious choice in all aspects.
Know the reason you have decided to go plant-based and continue to educate yourself and let it evolve.
Remember to be inclusive and acknowledge the wide range or reasons someone may choose this lifestyle honouring all cultures and all backgrounds being an advocate for the well being of all humans and creatures on this planet.
Vegan
Veggie Galette
This vegan winter vegetable galette is made with a whole grain spelt crust. It’s is packed full of winter root veggies and herbs all nestled in a rustic spelt crust. It is flavorful and vibrant making a perfect lunch or dinner on its own or paired with a salad or soup on a dreary day. This recipe is easy to adapt with the seasons by changing the filling ingredients or even transforming it to a dessert by replacing the vegetables to fruit or berries.
