Anya is from Ukraine, she moved to the US when she was 9. She grew up just outside of Boston, went to Suffolk University, married her husband who is from Brazil, so now she speaks 3 languages.
She has a blog which she writes about a little bit of everything related to her vegan life! Meatless Movement recently had the opportunity to chat with her.
Tell us more about yourself, please
My name is Anya Lytvynenko Amorim and I’m from Ukraine, originally. My mom brought my sister and I to the US when we were 9 and 10 years old. We learned English, went through the school system, and became American citizens! I’m 28 years young now and pride myself in being an advocate for veganism and living by example. I love developing recipes with fun or interesting ingredients and showing the world that eating plants is not only good for your health, but EASY as well!
YOU deserve some spice in your life!!
🇺🇦Boston Vegan Food Expert
I practically went vegan overnight one day. I’ve been “officially” vegan since October 2016, I don’t remember the particular date, but I remember watching 3 documentaries with my vegan bestie at the time, Earthlings, Forks Over Knives, and What The Health, and then I decided to go home and get rid of any non-vegan thing I had in my fridge.
Not only that, but I was not perfect in the beginning because it was a learning curve, from what to cook, what to buy, how to properly sustain myself, how to deal with certain cravings, how to say NO and set my boundaries in public. Then I branched out into other “aspects” of veganism such as cleaning products, beauty products, and clothing as I went along. It was a gradual process that took time. I’m still learning, every day. So I’ll be happily vegan for almost 6 years in October 2022. How time flies!
My husband is from Brazil, so we visit his family at least once a year there. From the time we met and started dating, June of 2016, we both transitioned to veganism “together” so we got lucky in that aspect of having support from one another and not doing it alone.
Also, it’s crazy how much the demand for veganism rose from then until now. Now, when we travel to Brazil, we can almost ALWAYS find a vegan option around. Whereas before, we used to get so sick of rice, beans, fries, and veggies that we got sick of eating out. Now there are vegan cheeses, vegan soy meats, vegan dairy, everything. In grocery stores and at most restaurants.
Nowadays, it’s hardly a challenge finding vegan options at non-vegan restaurants because most places offer at least one option that is vegetarian/vegan-friendly. To avoid issues, when going out to eat, we opt in for a fully veg restaurant to make sure our dollars are supporting better industries. If we are going to a “traditional” restaurant, we check online or call ahead to make sure they can accommodate us.
There is no limits to the flavors we can create in the kitchen with plants (at home OR eating out)
🇺🇦Boston Vegan Food Expert
To be the change we wish to see in the world by living as an example! Even when we’re not always perfect!
🇺🇦Boston Vegan Food Expert
I feel incredible being vegan because I know I’m reducing harm to the planet, and most importantly, my health. Since going vegan, I can literally make a list of benefits I’ve experienced. Feeling more energized, hair and nails growing fast, clear skin, regular bowel movements, no clouded thinking, more productive days, just to name a few.
I would explain that if you have a “prejudice” that vegan food is boring and that it won’t be “filling” to definitely give it another try. Culinary arts is an ART form, so not only can plants be made into SO many delicious and unique dishes, they can also satisfy the hungriest of stomachs due to their fulfilling properties and nutrient packed nature.
The great thing about plant-based dishes is that we can eat them in larger quantities due to the lower caloric value of plants. Now we have just as many meat-alternatives that are also made from plants which add an incentive to try them because we reduce the unnecessary killing of animals as well as reduce rates of death from cardiac problems, stokes, cancers, and the like.
The most common misconception is that vegans don’t get enough protein and b-12. I would argue against the protein myth because it takes a bit of a perspective shift to understand that instead of eating a steak, for example, for 30 grams of protein, you eat a vegan burrito, you’re still getting protein, it’s just not coming from ONE source only.
It’s not coming from the piece of steak, but it is coming from the beans, the rice, the soy meat, the veggies, COLLECTIVELY. So when you make meals at home, you want to account for that and make sure you are balancing your “plate” so you’re not only consuming simple carbs. Carbs aren’t bad obviously, they’re the foundation of life, but we need some dense foods too, especially if we are physically active in life, so our muscles can replenish themselves. The shortage of b-12 is a world-wide problem, not just a vegan problem because it doesn’t come from animals but from a microbe in the ground which is in scarcity. So to make sure nobody is deficient in b-12, it’s good to implement a supplement into your daily routine. And get regular blood work to make sure your levels of micro-nutrients are being fulfilled.
What are the tips for vegan beginner?
To connect with some of you personally and strength our little plant community
🇺🇦Boston Vegan Food Expert
Definitely take it day by day. You don’t have to be perfect from one day to another. Find plant-based substitutes for what you used to consume regularly, and find substitutes you actually like FOR those items. IF you crave something, I am certain you can find a plant alternative that will satisfy your craving. Remember the reasons you went meatless, keep those reasons at your forefront when faced with temptations. IF you fall off the wagon, don’t beat yourself up too much. We all make mistakes as human beings, so it’s important to just do your best to your abilities.
Don’t be afraid to reach out to other vegans on social media for help if you are struggling, or have questions. My DM’s are always open if anyone needs any tips or ideas on meal planning. Or any other questions. I’ve made great friends on Instagram that share the same views as me, and I’m super grateful for that. With social media, it’s a breeze to showcase our daily routines and what kind of meals my husband and I usually eat. That way, others can get an idea of how we sustain ourselves and get ideas they can implement into their meals. I started a vegan blog as an addition to my Instagram page to talk about various other important topics and my experience with veganism as I navigate life. https://vegexpertboston.blogspot.com/
I’m also sharing a recipe I’ve created for the TASTIEST Smoky Cashew Queso.
You can drizzle this “cheese” on fries, rice, salads, eat as a dip, impress your family, it’s THAT good. And so easy to make!!
- 1 Cup Cashews (Soaked in hot water for 15mins. Or overnight in room temp water.)
- 1+¼ Cups Hot water (add or remove some to make more/less liquid-y)
- 2 Cloves Raw Garlic
- 2 tsps Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Salt
- ¼ tsp Cayenne
- 5 Tbsps Nutritional Yeast
- 1 tsp Liquid Smoke
- 3 Tbsps Olive Oil
- 3 Tbsps Lemon Juice
Blend all together in a liquid blender until smooth. Enjoy!!
🇺🇦Boston Vegan Food Expert
Blogger
Helping normalize veganism since 2016🌱🚀
@anya.amorim
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