Vegan Family Ventures

"We travel not to escape life, but for life not to escape us."


I’m a mum, first and foremost now. In a past life I worked in marketing and I lived in London for 14 years, after leaving my South African roots.

I’m a passionate animal lover, committed to living life as cruelty freely as possible. After rescuing 3 ex-battery farm chickens, my vegetarian eyes opened and I became vegan.

I share my path in life with my inspiring husband, Gareth, and tireless toddler, Maddy, and we’re currently on a family expedition in Southeast Asia.

I’m documenting our vagary here and sharing bits and bobs about travelling as a vegan family, and feeding and entertaining a toddler along the way.

2 thoughts on “About

  1. Hello there from another Saffa over here! 🙂

    Wow! In Thailand I struggled in the food department (which was surprising, I thought there would be a lot more vegans there) but they kept sneaking fish into everything, particularly shellfish, which I knew about immediately because I almost died… hahaha. So I need up living off sandwiches and these weird vegan tinned things, for a month…
    Have a fun!


    1. Hi! It’s not often we come across fellow vegan Saffas!! Sounds like you had a tough time in Thailand! I have noticed things like “stir-fried vegetables with oyster sauce” in the vegetarian sections on menus – I don’t think they view fish sauce or oyster sauce as actually being products from animals! We make sure we stress a good few times “no fish sauce; no oyster sauce; no egg” whenever we order anything. And when ordering from street vendors, where we can watch them cook, we’ve been sure they’re not putting anything non-vegan in, & we haven’t noticed the restaurant food tasting that different, so fingers crossed they’re doing what we think they are! We’ve actually been eating really well – we have our few staple noodle dishes (pad Thai, pad see ew & raad nah), veg curries, and then often pick different meat stir-fries from the menu and ask for them with just veg / veg and tofu (which actually isn’t as common as we had thought it would be). And after struggling a bit in the beginning, we’ve also now managed to find some good ingredients, like Textured Soy Protein, which we’ve been using to make bolognese, chilli & cottage pie at home, & have been trying our hand at a few stir-fries with greens & tofu. (We had to get a place with a kitchen to be able to cook for for our little one, as her pallet hasn’t yet acquired a taste for Thai food!) Take care! 🙂


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