Health, Beauty and Lifestyle with Denise McNamara

Teresa Dunne decided to go vegetarian in her second year of college in Galway for environmental reasons but felt she couldn’t go vegan due to her love of baking. Adopting a vegan diet means no meat, fish, dairy or any product that is derived from animals. Bord Bia estimates that it is now practiced by two per cent of the population.

“I eventually figured out how to make my favourite bakes vegan. I’ve now been vegan for six years and I’d never go back,” she exclaims.

For her, veganism is part of making the least amount of impact she can on the environment as well as a way to express her love and respect for animals.

“My family were initially quite frustrated because it was far more difficult in 2016 to find vegan dining out options, especially in my home county of Tipperary. It often meant adapting family dinners to include me. My father being the son of a farmer, vegetarian was one thing but veganism seemed too extreme for him.

“However, they’ve all since become huge supporters of veganism even if it’s not for them. My Mam has got in on the vegan baking and makes a gorgeous Vegan Apple Cake, while my siblings certainly wouldn’t turn down a vegan brownie when offered.”

The best thing about being a vegan is the creativity it can inspire in the kitchen and the food cultures she is exposed to in search of new and interesting recipes to try. “Who knew you could make meringue from the liquid in a chickpea can?”

For more, read this week’s Connacht Tribune.

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