1) How long have you been vegan and what inspired the change?

LEANNE: Just over a year and a half. I did a 21 day vegan detox designed by Sharon Gannon, just before I did the Jivamukti Teacher training and I felt amazing after (it was pretty challenging over the 21 days though). During the Jivamukti Teacher training you eat strict vegan diet and I decided to carry on from there. Ethically and morally, it didn't make sense to go back. As Jivamukti students and teachers we are very pro animal rights, and speaking up for the voiceless animals we will often talk about vegan diet in class.

2) As a yoga teacher you probably have a high energy lifestyle, do you find that your veganism supports that?

LEANNE: Yes, totally, I have more energy now than I used to when I ate meat and even dairy, to an extent (I've been veggie since 2011) and my digestion works properly now, plus I get a well balanced diet.

3) Do you ever crave meat or dairy products?

LEANNE : No I don't crave meat or dairy but I do miss Cheese, I use to eat ALOT, probably too much, cheese, whenever you go out to eat the veggie option is usually covered with cheese which is not ideal. However, I couldn't go back to eating meat or dairy and I don't feel the need too. There are really good alternatives on the market, if you look for them. I know some people say "why would you eat something that looks like meat but isn't meat" and I think if it supports you in your way of life then why not? I often have Linda McCartney vegan sausages with mash and veg, when I feel the need for something hearty.

4) How do your friends and family react to your veganism?

LEANNE: Hmmm tricky one..!! I think people struggle with change sometimes, to start with it was quite tough..but 2 Christmas's on as a vegan my friends and family are beginning to understand it a bit more. I think the not understanding is more of a challenge than anything, veganism isn't widely promoted therefore people don't really know what it is. I'm often asked what I can/cant eat as  vegan..my standard response is Vegan's eat vegetables! I think it has been harder for them to adjust than me but that's because they dont have the same yogic belief system as me (not that you have to be yogi to be vegan) but now they know what I can/cant eat and how to modify dinner for me they are cool, if all else fails I provide my own vegan goods when I visit. On the other hand, some of my friends like to see it as a challenge and enjoy cooking a vegan meal.

5) What is your favourite vegan treat?

LEANNE - I have two - dark chocolate, ive always got a bar in the fridge and Swedish Glace Ice cream, its soooo good you cant tell its soya and you can get it in most supermarkets now.

Leanne Jones teaches Jivamukti at Camyoga. Click here to view her classes.

Vegan Black-eyed Bean + Ginger Stew

This satisfying and nutritious stew makes the perfect family dinner dish. It's also incredibly easy to make! Black-eyed beans are a great source of protein. Serves 6.

2 x tins black-eyed beans | 2 tbsp oil | 2 white onions | 6 cloves garlic | 5cm fresh ginger | 3 sticks celery | 3 spring onions | bag of spinach | 1 red pepper | 250g mushrooms | 300ml veg stock | 3 tbsp dark soy sauce | 1 tsp yeast extract | salt + pepper

1) Drain the beans and set them aside. Peel and chop the garlic, onions and ginger. Slice the celery, spring onion and pepper. Quarter the mushrooms.

2) Heat the oil in a heavy bottomed saucepan over a medium heat, add the onions and celery, cook for 5 mins, stirring occasionally.

3) Add the garlic, ginger, mushrooms, spring onion and peppers, lower the heat, cover with a lid and cook for another 5 min, stirring occasionally.

4) Add the beans, stock, soy sauce and yeast extract. Bring to the boil then cover and simmer over a low heat for 20min.

5) Add the spinach and allow to wilt before seasoning well. Mash a few of the beans if you prefer a thicker sauce. Delicious served with rice or potatoes.

This recipe is taken from Sam's favourite cookery book, 'Another Dinner is Possible', published by AK press. It's packed full of fantastic, no-frills vegan recipes which the whole family will love. We definitely recommend investing in your own copy.

We have a new addition to our Camyoga team! Sam is our new chef who is now taking care of Dandelion cafe by making sure we always have something tasty, healthy and freshly made in our kitchen. I sat down with her for a quick interview to give you a brief introduction to our fantastic new chef :).

Welcome to the Camyoga team Sam! We are all very excited about you joining us! Can you tell us few things about yourself? Hi, I’ve lived and worked in Cambridge for the past 25 years. My working life started out very differently to being a vegetarian/ vegan chef. In previous incarnations I have worked for the City Council as their Environment officer and as a Cooperative development officer helping to set up Cooperarive businesses in and around Cambridge. When I am not being a busy mum of an active 11 year old and cooking, I am involved in volunteer food projects such as migrant support and sit on the National board for Housing Cooperatives. And for fun? swimming, dancing, cooking and the odd game of pool!!

When did you decide to start working as a chef? I decided that I would follow my dream of cooking after a particularly grueling programming lecture while at ARU doing a Masters in Computer science. Twelve years ago I started my own business Mouth Music, a veggie / vegan catering business operating out of Arjuna Wholefoods. While there we catered a wide range of fun events from festivals to weddings, business lunches and provided Arjuna with their takeaway menu.

What is your favorite recipe? That’s so difficult. It changes with the seasons and the years. Some of my customers’ favorites over the years have been the Chestnut mushroom and almond wellington and the chocolate expresso cheesecake, both vegan and both delicious.

How did you find your way to Camyoga? I closed my business Mouth Music last year and have since been focussing on private orders while looking for the next challenge. I have, for a while, been cooking soups for Camyoga, so was in the right place at the right time when the position of Cafe Coordinator became vacant.

What is your vision for Dandelion Cafe? Are you planning to introduce new meals or promotions? This is my first week, so I’m spending my time observing how things work at the moment, but my head is already full of possibilities for Camyoga in Cambridge as well as for the new site in Shelford. I’d like to introduce more raw food to the menu, such as avocado and cocoa mousse. Other ideas include a delivery service where customers will be able to phone before 10 am and have delicious and healthy salads, juices and lunches delivered. Also, a once a month supper club with a film or talk would be fun.

This all sounds very exciting Sam, thank you for taking your time to answer the questions! We are looking forward to tasting all of your new recipes.