(With TOMI MAKANJUOLA – Vegan; Chef; Author; Blogger)

In another tete-a-tete session with the UK-based vegan ‘cookaholic foodie’ – Tomi Makanjuola (Author of ‘The Plantain Cookbook’) – who currently doubles as a vegan chef and blogger – newer perspectives were unveiled on veganism and going vegan.

‘Tomi Makanjuola (TM) is a chef, writer and blogger specialising in vegan Nigerian cuisine. She has been vegan for almost 7 years (since late 2012), and founded ‘The Vegan Nigerian’ in 2013 – a platform dedicated to making Nigerian food and the vegan lifestyle accessible to people in her community and beyond. She enjoys sharing recipes and other lifestyle resources on her website (www.vegannigerian.com) and across its social media accounts.’
Here are the major highlights from my encounter with this ‘adventurous’ vegan.

| What does it mean to be a vegan?

TM: Veganism is a lifestyle that seeks to avoid the unnecessary exploitation of animals. Vegans choose not to consume any product derived from animals, be it in their diet, clothing or otherwise.

| What are the major focal points of the Vegan Move?

TM: The idea behind veganism is that animals feel pain and suffering, and that we (humans) all have a communal responsibility to avoid contributing to this.

| What could have inspired your interest in veganism?

TM: Initially, I went vegan for two main reasons. The first was for my health. Instinctively, I eliminated animal products from my diet to see if it’d boost my energy levels and reduce the sluggish feeling I was experiencing at the time. I felt a difference within a week. The second was my growing interest in animal welfare; realising the hypocrisy of caring for select animals as pets yet cruelly and blindly exploiting others to satisfy our taste buds and fashion whims. The more I read about veganism, the more I discovered its far-ranging benefits, not only for personal health and animal welfare but for the planet. Thus for me, going vegan also meant taking a stand against the damaging effects – global warming, pollution and poverty – of animal consumption.

| Did your vegan colleagues go through similar paths in their journey into embracing veganism?

TM: The vegans I’ve met have chosen the lifestyle for a variety of reasons. For some, it became necessary to adopt veganism after health scares and complications such as heart disease and other dietary-related illnesses. For others, it was simply their love for animals that led them down the path.

| When did you go vegan?

TM: I went vegan at the end of 2012, at the age of 20.

| How has the experience been?

TM: It’s been incredible; I have no regrets. Beyond the personal health benefits, it has positively affected every area of my life. I’ve been able to incorporate it into my passion for cooking and building a career. I also met some of my best friends as a result of being in the vegan community.

| What is the perspective of the average Nigerian towards veganism?

TM: I get a mixture of reactions. Some are highly sceptical and cannot fathom the idea of a meal without ‘meat’ or why we need to care so much about animals. Sadly, I think this is the majority perspective. But I have also encountered many who are curious, open-minded and willing to explore the idea.

| As a vegan chef cum blogger, what would you have to say about the availability and affordability of vegan products in Nigeria?

TM: Ever before going vegan, I’ve always believed that Nigeria is incredibly blessed with a wide range of affordable plant ingredients – yams, sweet potatoes, plantain, beans, leafy green vegetables etc. – enough to sustain a balanced vegan diet. The misconception that veganism is expensive and elitist comes from thinking that you must consume expensive, imported, highly processed vegan products. By going back to basics and valuing our natural, home-grown produce, it is possible to thrive on the vegan lifestyle.

| I often wonder (and I believe others do, too) what could happen if we all went vegan; would the available plant resources be able to sustain both man and animals?

TM: I don’t have a definitive answer, but I suspect that if we all went vegan, animals wouldn’t be overbred to meet the crazy demand of the meat industry. As a result, plant resources and grains that normally go towards feeding cattle and other farm animals could be redirected to feeding hungry humans. Masses of land that are currently being cleared to graze animals could be used to produce more sustainable plant foods.

| What significant health benefits do you enjoy being a vegan? Are there associated health risks you may want to warn intending vegans of?

TM: Apart from the improved energy levels I mentioned earlier, I now have better digestion because my body isn’t working as hard to break down heavy animal products. My skin is clearer than it has ever been and my weight has somewhat stabilized.

Vegan or not, it is important to ensure that you are getting all the necessary vitamins and nutrients in your diet. For example, getting enough vitamin B-12 and vitamin D is important for a vegan, so taking supplements or consuming foods fortified with the vitamins is recommended. A deficiency in vitamin B-12 can have damaging effects on the nervous system.

| It appears a health challenge (that made you sluggish and energy deficient) played a major role in your transitioning into veganism, what else could serve an inspiration for someone who is healthy and hearty to go vegan?

TM: For those without health issues, the main motivations to go vegan include:
– Animal welfare: They care about animals and are against their cruel exploitation for food and other uses;
– Environment: They see the environmental devastation caused by animal agriculture and choose veganism as a way to make a difference;

– Workers’ rights: They disagree with the horrific working conditions in slaughterhouses and industrial farms, especially the negative effect on the
mental and physical wellbeing of the workers in these places.

| Wow! So much to learn, so much more to explore. It’s been a pleasure having you. So, how do you wrap up the whole vegan story; especially for someone considering going vegan?

TM: For anyone considering going vegan, I would say: make sure you do your research to come to an informed decision. I have a free guide to going vegan which is a great starting point and contains useful notes and resources. You can download your free copy via my website. If you choose to adopt a vegan diet, have fun with it; instead of viewing it as a restriction, think of all the new and exciting recipes you can try. You can also find a range of traditional and modern recipes on my website, including ‘The Plantain Cookbook’, which contains over 40 mouth-watering recipes.

Well, you’ve heard it all, right from the horse’s mouth. So, here’s my take! Beyond plants and pork; mushrooms and meat; fruits and fish; vegetables and venison, you must always strive to choose the best combination of dietary products that confer the greatest health benefits. Going vegan isn’t a ‘perfect dietary therapy’, and may not profit you much if it isn’t ‘planned’ to supply the recommended nutritional value you should get from ‘combined’ diets. On the other hand, enjoying several portions of animal products is no ‘enjoyment’ in itself, if it’s not helping you get a balanced diet. Thus, regardless of your disposition towards going vegan, your dietary regimen, apart from providing you appropriate nutritional value must incorporate enough plant-based products.

For the meantime, nothing stops you from ‘cheating’ on your ‘meaty’ colleagues (once in a while), and flirting with some vegan products. You could visit Tomi Makanjuola’s blog – www.vegannigerian.com – for a variety of yummy, easy-to-make, ‘naija’ vegan cuisines that you could try your hands on. You can also connect with her – ‘VeganNigerian’ – on social media: Instagram, YouTube, Facebook and Twitter for more ‘vegan-inspiration’.
Thank me later!

Learn a new Term
VEGAN MILK: The vegan milk provides an appropriate, nutritious substitute for conventional milk and other dairy consummables. It is often made from almond nuts, tiger nuts and date palm fruits, cashew nuts, coconut, hazelnut, oat, hemp seed, soybean or rice. Vegan milk serves as a safer alternative for individuals who suffer lactose intolerance or dairy allergies; and can be drank whole, combined with cereals and tea or used as a replacement recipe in baking and cooking. It is sometimes fortified with minerals (eg. Calcium, which aids in bone and teeth formation and development) to supply any deficiency. Apart from being a healthy choice, it is also an affordable, tasty dairy alternative.

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