Sundays Designs: Allison, would you please introduce yourself and tell us a little bit about you and your lifestyle?
Me: Hi! I’m from Scottsdale, AZ and currently live in Long Beach, CA. I’m a freelance graphic designer, photographer, stylist, and creative director. It’s awesome being my own boss! I also have an eco/vegan fashion, lifestyle, photography, and travel blog.
Sundays Designs: You had been vegetarian for quite long time but later became a vegan. What’s your advice to those who have hard time starting Veganism or to those who are still transitioning and feeling stuck?
Me: To be honest, going vegan was the best thing I could have done for my health, the health of others, the environment and for animals in my lifetime. It’s such an extraordinary thing that you can heal your body from the inside out with plants and live a lifestyle of loving other sentient beings and our planet – and the food is amazing! When I see something non-vegan that looks and smells delicious, for example pizza, mac & cheese, or a cupcake, I just think to myself, “I don’t need this now, I can be patient to find a vegan version of this later.” It’s not about limiting your taste buds; it’s about finding alternatives that are better for you, others, the planet, and animals.
If you need any inspo for going vegan, there is an abundance of environmental and vegan Instagram accounts, and documentaries on the Internet that I swear by. I keep a list on my phone in case someone asks me for vegan inspiration because they are thinking about becoming one.
Documentaries: Forks Over Knives, Earthlings, Cowspiracy, “The Best Speech You’ll Ever Hear” – Gary Y on YouTube, Food Choices, Vegucated, Live and Let Live, Simply Raw, Fat Sick and Nearly Dead, Food Inc, Food Matters, Hungry For Change, Hell For Leather, 101 Reasons to Go Vegan, What the Health, etc.
Instagramers: @nutrition_facts_org, @sobeautifullyreal, @naturally.jo, @mindfuldiabeticrobby, @minimalistbaker, @nourishtheday, @bestofvegan, @vegancuts, @ehvegan, @365cleaneats, @yvonnesvegankitchen, @veganfoodpoint, @eatcleanwithsarah, @natalyahardan, @bionic_vegan, @avantgardevegan, @rainbowplantlife, @vegancommunity, @choosingchia, @loveandlemons, @theveganfiesta, @breezybalance, @lonijane, @panaceas_pantry, @veganfoodspot, @losvegangeles and @veganfatkid (if you’re in LA), @fullyrawkristina, @veganricha, @elsas_wholesomelife, @veganpregnancyandparenting (not now, but I still follow them for future knowledge haha), @vegan, @donutfriend, @cinnaholic, @eatdrinkvegan, @third_eye_vegan, @domzthompson, @veganwelcome, @crossroadskitchen, @vegetaryn, @plantpurenation, @ved_md, @veganflexzone, @farmsanctuary, @vegansofig, @ellenfisher, etc. etc.
The reason people fail at being a vegan and end up going back to meat is often times because they lack creativity and motivation. Learning how to cook and learning how to cook vegan are both a challenge for some people and it can get boring and restrictive if you don’t intentionally seek out new things to make or have a 20-25 go-to meal ideas. If you have amazing vegan options at restaurants in your city – awesome! If not, cooking yourself will be even more essential. There are a lot of social, cultural, and environmental pressures that keep people “off track”, or “stuck in a rut”...it’s hard to change to vegan if you don’t live near many vegan options, or have family members who may be teasing you for your choices, but don’t forget; you have the resources and a massive vegan community that can help you!
My mother has her RN, MBA, and just finished her PhD in Nursing and Healthcare Innovation and is starting a company called WellOptima, that is especially, specifically designed for helping people who are “stuck” in changing their behavior—the whole point is to help people make changes in their health and wellness that they can “maintain”. She quickly turned vegan after I did, is an encyclopedia of knowledge on this topic and can assist in plant-based living and wellness motivation if you or someone you know could use it.
Sundays Designs: We know how much you love to cook! Do you have any good vegan recipe book recommendations?
Me: I’m much more of a “buy it and look at the pretty pictures for inspo” type of recipe book buyer than one who actually follows recipes to a tee. Thug Kitchen is wildly entertaining and sassy in the verbiage and the food looks amazing. I also like Beautifully Real Food by one of my fave Instagram gals @sobeautifullyreal. Everything is actually so beautiful and I wish I could fly to Australia just to try some of her goodies she sells at a local shop there.
Sundays Designs: Do you have a favorite recipe that you can share with us?
Me: Oh my goodness where do I start?! There are so many recipes I love but I don’t follow a lot of things precisely. I more have a general idea of what I want to make or look in the fridge for what ingredients need to be eaten first. We don’t like to have food go bad before we eat it! One particular one I love for the holidays coming up is raspberry cobbler. FAIR WARNING – this isn’t “healthy vegan”; this is “naughty vegan”. My mom would always make it for Thanksgiving growing up and since I, and then my family transitioned to vegans and mostly-vegans we altered the recipe so it’s vegan as well. Side note, my mom and I hope to make a cookbook together some day where we can include our favorites! This recipe is super simple and I’m going off of memory.
Vegan Raspberry Cobbler
½ cup organic vegan margarine (melted)
½ cup organic sugar (for crumble)
1 cup organic all purpose flour
2 tbsp organic sugar (for raspberries)
3 cups organic fresh raspberries
1. Preheat oven to 350 degrees.
2. Combine melted margarine, sugar, and flour into a mixing bowl until it’s a soft but crumbly dough. If it needs to be more crumbly, add more flour. If it needs to be softer, add more margarine.
3. Take ½ of dough and press it into a lightly greased pan to create a thin crust – about the height of four pennies stacked. Bake in oven for 5-8 minutes while you wash and prep the berries.
4. Mix the sugar and fresh, washed raspberries in a bowl.
5. Take out crust from oven and spread raspberry mixture on top. Take the remaining ½ of the crumble dough and disperse evenly on top. Place in the oven for 35-45 minutes or until top is golden brown.
6. Top off with some vanilla vegan ice cream or eat as is! Enjoy!