The options for the plant-based community seems to be rapidly increasing. Veganism is easily the fastest growing movement and choices are becoming more mainstream, accessible and affordable.
Through our thorough investigation, we were able to unravel a compassionate gem amongst our niche! Introducing, Sylvia’s Vegan Cuisine, a boutique vegan catering and meal preparation business based in Perth Western Australia.
We had the pleasure of interviewing the woman behind this cruelty free business:
Why did you start Sylvia’s Vegan Cuisine?
I have been a massive animal lover all my life! I started my own vegan catering company to promote veganism and encourage others to make the change to a plant-based diet or at least eat less dairy, eggs and meat. The most effective way for me to promote change in people’s diet is through delicious food. It’s certainly what gave me the final push into veganism. To eat something delicious, fresh and cruelty free means that as a vegan, you don’t have to miss out on amazing, tasty food. I especially love it when Omni’s eat my food and can’t believe its vegan!
I became a Vegan almost three years ago now and before that, I was a vegetarian for most of my life. It wasn’t until I became vegan that I developed a real passion for food. I became really interested in modifying and altering non-vegan recipes to suit the vegan diet. It’s amazing how you can recreate flavours and textures without using meat, dairy and eggs. Cooking really excites me now and I want to show others how vegan cooking can ignite a passion for food and cooking in them too.
Can you tell us about some of the things Sylvia’s Vegan Cuisine does?
We cater for events and functions, either finger/party food or hot and cold dishes. We also provide individual weekly meals most weekends so people can order lunches and dinners for their week ahead. There are usually two options to choose from. We also provide a volunteer service for events such as the Greener Pastures Animal Sanctuary, who do fundraisers on a regular basis, like Yoga in the Pasture. You get to do morning yoga with the goats and the pigs then we provide a lunch afterwards. GPA are an amazing non-profit organisation run by Rachael Parker who cares for over 150 rescued farm animals. They are always in need to donations and support.
How do you source your amazing recipes?
The internet is a vegan’s best friend! Any recipe, food question, health query or general inquiry associated with veganism is fully covered online…. Just Google! Vegans are very well connected locally, nationally and internationally. I’ve been amazed by this. Bosh has great online recipes and so does Vegan Richa. I scope the odd magazine here and there for recipes and ideas. If I eat something delicious, I’ll ask the cook to share their recipe!
Why is spreading the message of veganism so important?
So many reasons. For me, first and foremost is to stop the suffering, torture, exploitation and death of animals. Animals are someones not somethings. We have a deep connection to all other sentient beings so to do what we are doing to them goes against our true nature as human beings. Also, animal agriculture is literally killing the planet. Health-wise, I think it’s pretty common knowledge now that it’s really not good for us to eat any animal products. We can certainly live wonderful, healthy lives without them.
Who are some of your vegan inspirations?
Every Australian vegan know James Aspey! He is a legend. James has dedicated his whole life to veganism and I really admire and appreciate the work he does. One of my cooking inspirations is Veet from Veet’s Cuisine in Byron Bay. I get to see her when I go on yoga retreat every year or so. She provides the delicious food for us yogis and its always organic, healthy, fresh and delicious. Veets always willing to share recipes and offers me advice and handy tips. There are vegans in my life who are the unsung heroes and inspire me on a daily basis. Rachael Parker who looks after the 150+ animals at Greener Pasturers with a small group of volunteers. One of my best friends, Caitlin Donaldson constantly inspires me. She’s studying law so that one day she can help make positive changes in legislation pertaining to animals. Caitlin also does a lot of volunteer work for places like GPS in her spare time. And then there’s young Alyssa Jade who also does a lot of volunteer work at GPS and helps run Perth Pig Save. Alyssa bravely approaches the pig trucks on their way in to Linley Valley abattoir in protest and to offer solace to the poor pigs.
How can we book you for an event or order one of your weekly lunch orders?
Easy! You can go to our Facebook page and leave a message or email us at email@example.com. Give us a call on 0401 906 869 or visit the website sylviasvegancuisine.com
Written by: Krithika Ramnarayan
Images: Krithika Ramnarayan