“If you change nothing, nothing will change”
– someone, somewhere, once, probably
Hi! I’m Taylor, I’m a 22-year-old Aussie girl, and I’m studying psychology, graphic design and Japanese. However… I love cooking, and I’ve always loved drawing and photography. That’s how this has all come about, really!
I’ve always been really, really into food. So when I started learning about the impacts of the animal product industry, I hit a big ol’ wall of stress knowing my favourite things were really badly affecting animals and the environment. I also knew, though, that I didn’t want to give up cheese. So following a drunk meltdown in which I lamented that I really should go vegan, whilst returning periodically to the fridge to get bites of Mersey Valley cheddar, I decided on a new year’s resolution for 2017: go vegan one day a week.
And it’s been fantastic. The reducetarian #meatfreemonday lifestyle means you get to lessen your impact and try new foods, and it also forces you to eat more vegetables. It means you don’t have to give up the foods you love – if you’re craving mac and cheese, just save it til tomorrow. Often it ends up being more than one day a week vegan anyway, with leftovers. And it’s not just for vegans, or people interested in a vegan diet – my recipes are great for anyone with dairy or egg allergies, or anyone who’s having to make their diet more plant-based following a medical diagnosis. I’ll probably do this for the rest of my life.
Often I find that the vegan vs omnivore discourse is emotional, with a lot of guilt and insult. My hope is that we can encourage everyone to be a little more open-minded, and rather than trying to convert the whole planet, just get everyone to do a little bit to make an impact on poor farming practices, carbon emissions and waste. I hope you enjoy my recipes, and let me know if you make them – I’ll feature you on Instagram, where I live most of the time.