Afya Ibomu is a Holistic Nutritionist, the Vice President yojoculture.com and has been plant based since 1990.
Her third book the Vegan Soul Food Guide to the Galaxy, was nominated for an African American Literary Award for cookbook of the year.
Afya is certified in Holistic Health and holds a bachelor’s degree in nutrition. She is also the author of the Get Your Crochet On! pattern book series, that have sold over 30,000 copies.
Afya is a celebrity nutritionist and crochet designer working with hip hop artists such as Erykah Badu, Common, Dead Prez and Talib Kweli.
Afya currently conducts cooking demos and classes, teaches nutrition workshops and counsels fitness competitors. She lives in Atlanta with her husband stic of dead prez their teenage son Itwelaand newborn Nkosua.
Her newest books The Vegan Remix and her collaboration book Eat Plants Lift Iron were released in 2015.
To keep up with what afya is doing, check her out on all social media platforms @afyaibomu
Áine Carlin is a popular food and fashion blogger and former actress. She blogs at peasoupeats.com and was the vegan food columnist for chef Marcus Samuelsson’s website.
Her PETA award winning book ‘Keep it Vegan’ aims to demystify veganism with over 100 delicious yet simple recipes that use standard supermarket ingredients.
Her easy, creative ideas will tempt long-time vegans and newcomers alike… and even meat and dairy fans won’t feel they’re missing out.
Chapters include Breakfast, Brunch & More, Midday Meals & Simple Suppers, Something Special and Sweet Treats, and with dishes ranging from Indian Spiced Chickpea Tacos through to Red Lentil & Spinach Lasagne, Rosemary and Pear Stuffed French Toast and Mint Choc Birthday Cake with a Glossy Ganache, it’s time to enjoy the taste – and health benefits – of vegan food.
Alessandra Seiter is a sophomore geography major at Vassar College, committed to combating oppression in its many forms through intersectional activism. She serves as Hen Press Coordinator and Contributing Writer for Our Hen House, co-president of the Vassar Animal Rights Coalition (VARC), and blogger at Farmers Market Vegan. When not writing, blogging, or organizing campus events, Alessandra enjoys cooking, baking, yoga, and biking.
All About Vegan Food is a global website focused on spreading veganism and how easy it is to cook, eat, live and travel as a vegan.
It features recipes, restaurants and products around the world, interviews and articles. Since March 2013, All About Vegan Food is also home of Vegan Package Swap, the first international vegan swap project that is connecting thousands of vegans who monthly swap packages full of vegan goodies.
Our recipe contributors Allison Bailey, Izzy Darby, Laura Jayne Cox, Lizz Clements and Mary Price are happy to share their delicious vegan creations with all supporters of Veganuary!
Our vision is a world where more of what we eat comes directly from plants. Our mission is to change the way the world eats for the better by creating delicious, naturally healthy plant-based foods, for the maximum wellbeing of everyone and with the utmost respect for our planet. By doing so we want to be a key contributor for making plant-based eating and drinking a mainstream choice.
Amanda Nicole Smith is a lifestyle coach focusing on pure food and fitness. Her lifestyle revolves around keeping a balanced body, mind and spirit. Amanda’s love of sharing experiences and inspiring others led her to create amandanicolesmith.com, where she hosts her own recipes, photography, and fitness goals. She just recently launched a community website dedicated to flexibility.
When she is not working on websites or dancing with the trees she is teaching local vegan food and fitness classes.
Her main goal for the future is to continue empowering people to maintain a healthy happy body and mind. Click here to visit her website.
Anna Jones is a cook, food writer and stylist.
One grey, late-for-the-office day, she decided to quit her day job after reading an article about following your passion. Within weeks, she was signed up on Jamie Oliver’s Fifteen apprentice programme. She went on to be part of Jamie’s food team – styling, writing and working behind the scenes on books, TV shows and food campaigns.
Now freelance, she has worked with some of the country’s biggest food brands, including innocent drinks for whom she wrote the recipes for Hungry?: the innocent recipe book for filling your family with good stuff. She has also worked with other well-known chefs, such as Henry and Tom Herbert (The Fabulous Baker Brothers), Stevie Parle and Antonio Carluccio, and cooked for royalty, politicians and LA school children alike.
A Modern Way to Eat is her first solo book. She lives, writes and cooks in Hackney, East London.
I am a 17 year old boy from Newcastle, England who went vegan after watching a Gary Yourofsky speech in October 2014. I was shocked to discover that what we, as a society, thought of as normal and even healthy way of living, was in fact a cruel, illogical, damaging way of existence that could not go on for much longer. As soon as I had been educated, I went from a protein-rich, meat-eating lifestyle, to fully vegan (no honey!) within a matter of days. From what I have learned through my experience, I believe that every human can, and most certainly should, switch to a fully vegan lifestyle. I have taken it upon myself to produce (and of course test!) easy and delicious recipes for vegans and non-vegans, in order to help the cause in my own small way.
Aubaine is a passionate marriage of French culinary creativity and the discerning standards of the London dining scene. We live to make the simple sophisticated and the sophisticated simple. Our menu is a taste of modern France with a nod to the traditional. We blaze a trail to original and exciting creations while keeping the much-loved staples of French dining philosophy close to our heart. Namely, the best ingredients, the most delicious wine and thoughtful service. Following the huge success of our Veganuary menu last year, we’re delighted to be offering our customers a variety of vegan dishes once again for 2019. We’re determined to prove that French vegan food can be as delicious and luxurious as more traditional recipes, and are proud to offer dishes that support our environment and guest lifestyle choices.
Audrey Dunham is a plant-based nutrition specialist and blogger who has a passion for creating incredibly delicious plant-based meals, and sharing her tips and tricks with others to help them live longer, happier lives. Audrey is also the creator of Peanut’s Bake Shop (a vegan and gluten-free cookie line), proud wife of comedian and ventriloquist Jeff Dunham, and is a mother to twin toddler boys and three step-daughters.
Be sure to follow Audrey on social media so you never miss a new recipe or post!
Ayinde Howell is an executive chef who lives and works in Los Angeles.
His recipes have been published in the New York Times, Essence, VegNEws Magazine, and many others.
He is the founder and publisher of the award-winning iEatGrass website, and owner and executive chef of his critically acclaimed culinary-event company, Wildflower.
Barbara Fernandez, known as The Rocking Raw Chef, teaches people how to make ‘raw food that ROCKs’, so that they can choose health without sacrificing their tastebuds.
She speaks at various events (such as RawFest UK and VegFest London), publishes online recipe ebooks and programs, runs retreats, a blog, and even sings about raw food.
A professional rock singer with two records, Barbara belts out on SoundCloud her spoof versions of Katy Perry and Pink songs.
Barbara holds David Wolfe’s Ultimate Raw Nutrition certification, is a graduate of Anthony Robbins’ Leadership Academy, and is trained in Voice Movement Therapy.
She lives in Cambridge, UK.
Her free starter program is available at rockingrawchef.com
I worked as the Head Chef at Ottolenghi in Notting Hill; voted best deli in London by Time Out magazine during my time there. I trained in French Cordon Bleu cuisine, and now enjoy creating dishes inspired by Mediterranean influences. Working closely with Yotam Ottolenghi, and being encouraged to experiment and explore new flavours, has inspired my cooking style. I have also worked as a private chef with an impressive portfolio of clients, and for one of London’s top catering companies Absolute Taste. I enjoy sharing my knowledge and passion with others through cooking demonstrations and classes. I moved to Fulford, York just over two years ago with my family to set up my own catering company.
At BEYOND MEAT®, we started with simple questions. Why do you need an animal to create meat?
Why can’t you build meat directly from plants? That is our company’s mission. We hope our plant-based meats allow you and your family to eat more, not less, of the traditional dishes you love.
Together, we can truly bring exciting change to the plate – and beyond. Go Beyond™!