Sylvias Vegan Kitchen is like tossing a handful of funny fruits and veggies into a blender and creating delicious, chaotic comedy juice. The local weekly web show, starring lovable nutritionist and musician Sylvia Oakley, 30, is an energetic, off-the-cuff five (or so) minutes that teaches you about raw and vegan food and introduces you to guest stars who cant help but keep up.
Like any good television host, Oakley responds to her viewers. For example, a request for raw, vegan donut holes in March resulted in the appearance of Rags Narine from Cartems Donuterie. For our readers, we simply requested Oakleys favourite recipe, which she shares below.
The show (which premiered in January and is already up to 18 laugh-out-loud episodes) takes place in Oakleys perfectly retro kitchen, complete with alphabet fridge magnets which sometimes move.
Where are you from? Ive lived in Vancouver for almost five years now, originally from Burlington, Ontario.
How long have you been vegan? I went vegetarian 10 years ago and have been vegan for the last seven.I never felt good after eating meat/dairy growing up and was always kind of grossed out by it.Once I started connecting to my food, I began to realize how great I felt after eating fruits and veggies! I also became aware of the horrors of factory farming and that made my transition very easy.
Coolest thing about being vegan? Knowing that through my diet and lifestyle choices, I no longer contribute to the suffering and violence towards animals!Also the fact that I dont have to give up any of my fave foods; nowadays you can veganize anything!
A vegan haiku. Go:
Get in mah belly.
Vegan food tastes so yummy.
Powered by tofu.
Why make a show about it? People always tell me theyd love to have a healthier, plant based diet, but dont know where to start.I felt that this would be a good way to show people that being healthy and eating whole foods can be fun and most importantly, easy!
For someone who hasnt seen it... Every week I feature a different guest on my show, who lends their own flare, talent and personality to whatever were making or trying out that day. Mostly healthy, highly raw vegan recipes but sometimes we do things like DIY makeup using food or silly spoofs like Sh*t SVK Says! Fast paced, energetic and informative with a side of dirty humour.
Favourite episode? Oh man, thats hard!Every episode has its own flavour!If I had to choose one, I think Id have to pick the Banana Choco-chip Cherry Ice Cream episode.My guest for that episode is my best bud so we got extra silly, and shes also vegan.
Places to shop for ingredients? Luckily, the summer farmers market is just around the corner, so thats where Ill be doing the bulk of my shopping.There are a few locations in Van, including Kits, Trout Lake and Terminal.Otherwise, if youre looking for cheap, organic produce, theres Dollar Grocers on the Drive (2210 Commercial), Eternal Abundance, which is alsoon the Drive and IGA on Main Street has a decent selection of local and organic produce.
Favourite vegan restaurant? There are so many amazing vegan restaurants in Vancouver! Id have to say my personal fave is The Wallflower.Its in my hood and it has three menus vegan, omnivore and gluten free, so everyone wins!Plus they make a bad-ass vegan mac and cheesy!
Funniest viewer feedback? Probably after I posted my raw vegan donut hole episode. People kept referencing balls in their mouth, haha.Wow, Im 5 years old.
Neatest thing thats happened because of SVK? Sometimes my guests are people Ive never even met before. We end up just getting stupid in the kitchen and having the best time. So I guess you could say the neatest thing would be all the rad friends Im making along the way!
Big plans coming up? My official website will be up this week, which Im super stoked for.Also Ill be networking up a storm at this years Vida Vegan Conference in Portland.
SYLVIAS COLLARD WRAPS RECIPE
2 small avocados
1-2 tbsp dijon mustard
1-2 tsp miso paste
3-4 collard leaves (the smaller the sweeter)
Chopped veggies of your choice! (I like to use bell peppers, cucumber, sprouts and tomatoes)
Cut the stems of the collard leaves lengthwise so they lay flat and will roll easier.Mash the avo, mustard and miso together and spread on collard leaves.Top with veggies and roll it like a burrito! Makes about 3 -4 wraps!
