Other Brown Vegan Rhona Griffith

With only 2% of Americans identifying as vegan, it's no wonder most people don't feel this lifestyle relates to them. Other Brown Vegan features famous and every day vegans who enjoy this lifestyle. 

This week Rhona is sharing her story......

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*How long have you been a vegan?  4 years

*What made you decide to embrace a plant-based diet? I really decided to go vegan for health reasons. I wanted to preserve my good health (my family line has some diseases I do not want) so I explored options. Veganism was brought up again and again in my research so I decided to give it a try and then loved it. Afterward, the horrible treatment of animals came into play and I felt so sad that I was eating meat was creating so much pain and environmental issues. I am really compassionate about the treatment of farm animals and want no part of their slaughter. My influences are Dr. McDougall, Lindsay from Happy Herbivore and Tracye McQuirter from By Any Greens Necessary.
 
*What was the hardest food (meat, dairy, eggs, etc) to move away from?  Cheese was the hardest to give up but with so many great vegan options out there, hello Daiya, it was not too hard after a while.

*Any advice for new vegans? My one piece of advice is to cook your own food for the first few months to a year until you get a handle on new lifestyle. And, the more support you get from family and friends the better. Open up and let people know but do not force your opinion on others and do not become preachy.
 
*What are some of your favorite books/websites on veganism?  I enjoy websites Happy Herbivore, Vegan Cooking with Love (YouTube) and the book, By Any Greens Necessary.

*Please share a recipe you enjoy.  One of fav recipes is  - Vegan Peach Cobbler  My goodness, I could eat this every day.

Recipe:
1/2 cup vegan margarine
2 15 ounce cans peach slices in light syrup (if you like, roughly chop them)
2 tablespoons vanilla extract, divided
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup non-dairy milk

1. Put 1/2 cup of vegan margarine in an 8x8 baking pan.

2. Place the baking pan in the oven and preheat it to 350. It took me 15 minutes to melt the margarine, so if you do it in the beginning, once everything is else is ready, the margarine should be completely melted.

3. Drain one can of peaches.

4. Combine the peaches (including the syrup from 1 can), 1 tablespoon vanilla, nutmeg, ginger and cinnamon in a saucepan over medium high heat and bring them to a boil.

5. In a large bowl, combine the flour, sugar, salt and baking powder.

6. Add the remaining 1 tablespoon vanilla extract and the milk and stir until it's smooth.

7. Remove the baking pan from the oven.

8. Pour in the flour mixture. Don't stir it.

9. Spoon in the peach mixture.

10. Bake it for 1 hour.

 *How can we reach you? My blog: Singularly Happy

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