“It’s not a requirement to eat animals, we just chose to do it, so it becomes a moral choice and one that is having a huge impact on the planet, using up resources and destroying the biosphere.” — Canadian filmmaker, James Cameron
I have always been fascinated by individuals who have embraced the vegan lifestyle.
Veganism used to be popular among hippies and animal rights protest groups, but this is no longer the case. The lifestyle has gained popularity in the past decade.
The rising trend of veganism is believed to be linked to the increasing number of products for consumers with food allergies and other dietary restrictions. Additionally, there is growing awareness about the issues surrounding animal agriculture.
While the decision to become vegan is often personal, there are common moral reasons such as animal rights, environmental sustainability, and health benefits.
Their commitment to a cause that goes beyond personal health and encompasses environmental and ethical considerations is both admirable and inspiring.
Veganism is not just a trend or a dietary choice; it represents a conscious effort to live in harmony with the world and its diverse ecosystems.
One remarkable aspect of veganism is the creativity it inspires in the kitchen.
By excluding animal products, individuals embark on a culinary journey that explores the richness and variety of plant-based ingredients.
From colourful salads and hearty grain bowls to innovative plant-based desserts, the vegan kitchen is a vibrant stage for culinary experimentation and innovation.
The culinary exploration within the vegan kitchen goes beyond simply substituting animal products; it becomes a celebration of the diverse and intricate flavours that plant-based ingredients have to offer.
For instance, the quest for alternative protein sources often leads to the discovery and incorporation of various plant-based proteins. Chickpeas, lentils, quinoa, tofu, tempeh, and seitan become versatile staples in the vegan kitchen.
Moreover, vegan desserts have evolved into a world of dairy-free decadence, challenging the notion that sweets require animal products. Innovative bakers and pastry chefs use plant-based ingredients like coconut milk, almond flour, and aquafaba (chickpea brine) to create luscious cakes, creamy ice creams, and indulgent pastries that rival their non-vegan counterparts.
I recently had the pleasure of sitting down with my dear friends, Ilnara Mutay and Ghaniy Kiew, who are co-founders of The Raw Kitchen Company (Raw Kitchen).
Raw Kitchen was established in 2015 and specializes in cold-pressed juices, smoothies, superfoods, and raw vegan food.
An exciting development for the company is the opening of a new outlet in the heart of Kuching City, at the lobby of The Ranee Boutique Suites.
The new outlet strives to cater to both foreign and local tourists who are eager to explore Sarawak’s vegan food and beverages.
Ilnara and Ghaniy are very passionate about sharing the beauty and wonders of veganism with the local community in Kuching.
At Raw Kitchen, customers can enjoy a variety of juices, smoothies, coffees, and vegan pastries, among other options.
What Raw Kitchen offers through its menu is a true manifestation of Ilnara and Ghaniy’s belief that delicious food can be created without compromising on ethical or environmental values.
What strikes me most about individuals like Ilnara and Ghaniy is not just their culinary prowess, but also their ability to foster a sense of community around the vegan lifestyle.
Through one of their regular customers, I became acquainted with the couple who not only serve exceptional vegan dishes but also cultivate a warm and inviting space for those curious about or committed to the vegan way of life.
While I may not be ready to fully commit to a vegan lifestyle, I cannot deny the profound impact it has on contributing to environmental sustainability.
Not many may know or be aware of this, but adopting a vegan lifestyle can significantly reduce one’s carbon footprint.
The production of animal-based foods, particularly meat and dairy, is often associated with higher greenhouse gas emissions, deforestation, and other environmental impacts compared to plant-based foods.
By choosing a vegan diet, individuals contribute to mitigating these environmental issues, leading to a lower overall carbon footprint.
It is essential to recognize that individual choices, such as adopting a vegan lifestyle, can collectively contribute to a more sustainable and environmentally friendly future.
While being vegan is one way to reduce your carbon footprint, other sustainable practices can be adopted in daily life.
These include minimizing food waste, supporting local and organic agriculture, and reducing overall consumption. These practices also play important roles in creating a more environmentally conscious lifestyle.
DISCLAIMER:
The views expressed here are those of the writer and do not necessarily represent the views of the New Sarawak Tribune.
