Ep136. How a music genre became an animal rights movement, with MOBY

01/26/23 • 58 min

In part 1 of today’s episode, we discuss the fact that Vegan Runners is now Parkrun’s biggest club – and share how you can help keep them at the top spot.

We also discuss stand up desks, vegan seafood alternatives, losing our cooking mojo and how to make a lasagne in a pan to save on washing up.

But part 2 is the main event, when we chat to musician, DJ, producer and director –Moby. We talk about his new film, The Punk Rock Vegan Movie, which covers the history of punk rock and its roots in politics, animal rights and activism. Moby explains why he went vegan in the 80s, back when no one even knew how to pronounce the word, and why it's so much more than just rebelling against the system.
We also discuss why veganism is not a belief but something that's based on science and fact and how we can adapt our behaviours to encourage others to go vegan, too.

Today’s podcast is sponsored by the award-winning Ilchester Vegan Melting Mature.

Described as 'the best melting vegan cheeze on the market'. That’s right. Ilchester Vegan Melting Mature shares the same meltability factor as dairy cheddar cheeses, something that until its launch many found lacking in other plant based cheezes.

It really is the perfect cheezy addition to any meal; it melts well on vegan burgers, toast, nachos and more! AND it’s fortified with vitamin B12 and calcium. What’s not to love?!

OK, we’re hungry now... pick up this super oozy cheeze in block or slices format in a Sainsbury’s or Tesco store near you.

Share your journey with us!
• Become a patron at patreon.com/simplyvegan and access video interviews, live chats with Holly and Molly and free downloads
• Visit veganfoodandliving.com and try our delicious recipes
• Tag us in your social posts, @veganfoodandliving
• Share this episode with a friend
• Try an issue of Vegan Food and Living magazine for just 99p
Music by Purple Planet

Get bonus content on Patreon

Hosted on Acast. See acast.com/privacy for more information.

In part 1 of today’s episode, we discuss the fact that Vegan Runners is now Parkrun’s biggest club – and share how you can help keep them at the top spot.

We also discuss stand up desks, vegan seafood alternatives, losing our cooking mojo and how to make a lasagne in a pan to save on washing up.

Today’s podcast is sponsored by the award-winning Ilchester Vegan Melting Mature.

It really is the perfect cheezy addition to any meal; it melts well on vegan burgers, toast, nachos and more! AND it’s fortified with vitamin B12 and calcium. What’s not to love?!

OK, we’re hungry now... pick up this super oozy cheeze in block or slices format in a Sainsbury’s or Tesco store near you.

Get bonus content on Patreon

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

Ep135. What can we learn about healthy living from other countries? With Chris Carra

In part one, Holly and Molly discuss the ups and downs of their January health kick, including being tempted by Wicked Kitchen cookies, dry January, sore boobs and weight training at home with Courtney Black. They also discuss the awkwardness of networking, following Holly's trip to London for the VFC Veganuary launch where she met Matthew Glover and Earthling Ed.
Part two sees nutrition coach Chris Carra join Holly for a chat about his new podcast, Planet Health. Chris shares insights into what we can learn from other countries and cultures about weight management, healthy living and longevity. From hangover cures to ‘peasant food’, discover the traditions and habits from countries like Israel, Sweden and Italy that can help us live better lives.
Chris also tells us how he stays in good shape – including avoiding fad diets, eating enough plant-based protein and weight lifting.
This episode is sponsored by our friends at White Rabbit.

White Rabbit – the Italian food brand with a twist – have been creating truly authentic Italian dishes for years. From Lasagne Al Forno and Aubergine Parmigiana Ravioli to Pennette Carbonara and Arrabbiata Pizza, they know a thing or two about replicating those traditional Italian dishes with a vegan flare! Head to Sainsbury’s, Waitrose, Ocado and Co-op today.

Get bonus content on Patreon

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

Ep137. Married at First Sight's Zoe Clifton and Jenna Robinson

Today we kick off part one by discussing meal ideas for all our Veganuary graduates or anyone feeling a bit stuck in a rut with their cooking. From apple and cinnamon baked oats to chia porridge, beetroot coconut curry and Vego chocolate spread, we share all our best tips and recipes.
Molly also explains what TVP is and how to cook with it (and yes, she was right – it is made from soy flour!), whilst Holly chats about prepping things like raw slaw and homemade sun-dried tomato pesto for easy lunchtime wins.

And in part 2, meet self-confessed meat lover and anti-vegan Zoe Clifton who married long-term vegan Jenna Robinson on Married At First Sight. They discuss how bizarre it was marrying someone you don’t know, Zoe's shock at discovering Jenna was vegan and how she didn’t know what a vegan was ("she can't even eat eggs?!")

Having been talked into taking part in Veganuary with the support of Asda, whose new OMV! and Plant-Based ranges have been a godsend for meat-loving Zoe, Zoe talks about the positive changes she’s noticed after the initial detox and the impact of ditching meat and dairy on her training and overall health.

And finally, Jenna shares the reasons she went vegan seven years ago and how she thinks we can promote the benefits of veganism to friends and family without pushing them away.
Today's episode is sponsored by Yondu Vegetable Umami – a vegan, Korean, all-purpose season sauce. It’s gluten-free, organic, non-GMO and clean label.

Yondu Vegetable Umami is made from organic soybeans, yeast extract and simmered broth of savoury vegetables such as white radish, cabbage, leek, shiitake and garlic. This slow fermentation technique is the key to developing its deep flavour.

Find out how we've been using it in our meals in today's podcast and for more inspiration head over to their social media channels: Instagram - @yondu.uk and Tiktok - @yondu_uk

Yondu Vegetable Umami can be purchased on Amazon, £7.99 for 275ml.