World Vegan Day is an annual recurrence happening on the 1st of November. It was established in 1994 by the Chair of The British Vegan Society Louis Wallis. The 1st of November was chosen as it also marks the celebration of the foundation of the society.
According to The Vegan Society, which was established in 1944, veganism already existed 2000 years ago. Nevertheless, it was only in the second half of the 19th century that the concept started to become a lifestyle. It still took half a century for British vegans to come together and form the Vegan Society, which was the blueprint for equivalent bodies in other countries, including the USA.
On Vegan day, different activities are carried out to celebrate the benefits of vegan diet. For example, trees are planted, markets and stalls offering vegan recipes are set up and local events and festivals are organised.
Another way you can celebrate this day is by trying out vegan cooking!
We asked our Web Manager, Laura, who is passionate about vegan baking to share one of her favourite vegan recipes you can try out on Vegan Day.
Inspired by our Perfect Pairing collection…
Pear and Ginger Upside-Down Loaf
380g plain flour
1tsp baking powder
1tsp baking soda
½ tsp salt
4 tsp ground ginger
170g soft brown sugar
114g rapeseed oil
110g golden syrup
70g vegan butter (I use Natruli Vegan Block)
320g soy yoghurt (I use Alpro unsweetened)
90g black treacle
2 caps vanilla extract
½ lemon zest
30g coconut oil
30g vegan butter
100g soft brown sugar
2 pears (peeled and sliced into thick segments)
- Heat the oven to 180C and grease and line a large loaf baking tin.
- Sieve the flour, baking powder, baking soda, salt and ginger into a bowl.
- In a separate large mixing bowl add the sugar, oil, syrup, butter, yoghurt, treacle, ginger, vanilla and lemon and whisk with an electric whisk until smooth and consistent.
- Add the dry ingredients to the wet and fold to combine.
- Heat the coconut oil, butter and sugar in a small pan on the hob until melted.
- Pour into the loaf tin and distribute evenly.
- Lay a layer of pear slices into the tin then top with the cake batter.
- Bake in the oven for 40mins
- Leave to cool slightly then upturn you cake to reveal the caramelised pears on top.
- Slice and serve warm with icecream (vegan of course!)
With Christmas fast approaching, here at Caroline Gardner, we're starting to get in the festive spirit and this cake is seasonally spiced and warming and would be perfectly complemented by a glass of mulled wine! There are so many other vegan pear recipes to try at this time of year. We found these scrumptious ideas we'd love to try...
- Vegan pear upside down cake: https://www.veganricha.com/vegan-pear-upside-down-cake/
- Vegan chocolate cake with ears: https://www.tinnedtomatoes.com/2019/12/vegan-chocolate-cake-with-pear.html
- Baked pears: https://plantbasedonabudget.com/recipe/baked-pears/
- Poached Bread Chai Bread: https://www.onegreenplanet.org/vegan-recipe/poached-pear-chai-bread-vegan/
- Pear Raspberry Galette: https://www.onegreenplanet.org/vegan-recipe/pear-raspberry-galette/
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