PORPY & PINKY’S – How it all began
By Paul Seymour (AKA Porpy)
It all started because I was reluctant to pay high prices for vegan alternatives to standard foods. I feel it's wrong that people with a conscience or with food allergies are exploited and made to pay up to four times as much as ‘normal’ food.
Meat was easy to substitute. Before vegan meat was available, I was making ‘meat’ from various plant proteins that I had in my pantry.
Then it was cheese. I loved cheese but my conscience wouldn’t allow me to buy dairy cheese, once I knew how vile the industry was. So I experimented, creating the most incredible and sometimes not-so-incredible concoctions.
With the help of recipes from ‘The Gentle Chef’ (Skye Michael Conroy) one of my food heroes, I was able to create some basic cheese sauces and hard cheese substitutes that weren’t too bad.
Vegan mayonnaise and aioli seemed unnecessarily expensive. So I thought
“I can make these for half the price!”
One morning in 2018, I woke up with an idea to make up a recipe to make mayonnaise with no eggs or dairy. I guessed the amounts of each ingredient and I proceeded to create it.
I couldn’t believe how delicious it was.
So, I tried it on my partner Pinky (Genevieve) and …
she couldn’t believe how delicious it was.
Genevieve loved it so much and she convinced me that I could actually sell this vegan mayonnaise to the public. We decided to work on a plan to produce more.
We made some more and experimented with some alternatives: chilli aioli and onion dip and tried them out on Genevieve’s best friend, Michelle and …
she couldn’t believe how delicious it was.
So, we made more and experimented some more, and occasionally we failed. We invited friends and family to sample our wares.
Today, we are supplying supermarkets, specialty vegan stores and vegetable markets.
If you like what we do and you would like to try some of our vegan dips aiolis or cheeses, you can order some by text to: Gen: 0274 270 613 or Paul: 0211 696 133
or email to: porpyandpinky@gmail.com
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