'You don't have to be vegan to eat vegan. And that's really what evolving vegan means,' says MenaMassoud.
“When I was growing up, vegans got a bad rap of being very militant or strict—a ‘one way or the highway’ kind of deal,” he says over the phone from his home in Los Angeles. “But our world is obviously changing. We are all evolving towards the vegan lifestyle. Even humongous corporations like Beyond Meat and Impossible are multi-billion dollar companies now in a multi-billion dollar industry. So you don’t have to be vegan to eat vegan. And that’s really what evolving vegan means.
“We were young guys in our 20s working out and wanting to get really fit, and as we started finding out how animal products negatively affected our health and our environment, we started slowly cutting things out. I cut out red meat first and then I cut out eggs and then I cut out chicken. That’s really where the idea of evolving comes from. You don’t do it all at once. I don’t encourage people to go from eating meat to dropping it all cold turkey.
Massoud first began working on the cookbook with his business partners in 2018, self-funding their travel to the various locations spotlighted in the book. “The year after I graduated from theatre school, in 2015, I went vegan so I was able to discover all these incrediblethat hadn’t existed before. The Planta franchise is one of my favourites. The Japanese-inspired Planta on Queen Street is a restaurant I always visit when I’m back in town.”
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