Sunday, 16 April 2017

Easter

What vegan bunnies eat for Easter.

🍀🐣🐰🐥🍀
Happy Easter! - Or Happy Holidays if you don't celebrate Easter ^_^

I had to make a request to my supermarket to make hot cross buns without gelatine, which is in the glaze, but Baker's Delight do vegan hot cross buns. I love having hot cross buns toasted and with dairy-free margarine. It's the first time in about four years that I've had hot cross buns as they don't celebrate Easter in Asia.
I got the Moo Free and the Sweet Williams chocolate from The Warehouse. 

 




I used this recipe http://www.thebuddhistchef.com/recipe/vegan-pancakes/ but halved, and layered it with things like Pic's peanut butter, dark chocolate drops, Hershey's chocolate sauce, and bananas. Yum!

Not long ago, I saw Beauty and the Beast with a friend at the cinema. We both enjoyed the film. Prior to going, we ate at Waterdrop Vegetarian Cafe in the temple on Riccarton road. They had plenty of options and I spent too much money there ^_^



Yes I am a hypocrite for being anti-uncertified-palm-oil but then buying an Oreo muffin....

The nuggets were made out of bean curd but tasted like chicken nuggets.


I got this at Vegetarian World on Yaldhurst Road : D they come frozen but they're tasty heated in the oven. 


Grilling garlic butter on your burger buns is bomb and I recommend it.


Went to Welcome Vegetarian Cafe near Riccarton road a couple of weeks ago and got my Chinese food cravings fixed.

Other than that, I've been lazing around in my free time, talking to my boyfriend who lives in Europe, usually in the company of one out of five cats. I'm also working on getting a cheap car.

  

His sister recently gave me this pin and I've been obsessing over it; I wear it as a necklace and frequently stare at it. It's from this store on Etsy https://www.etsy.com/shop/sailxon ... I stalked her on instagram and she seems quite involved with Sea Shepherd so hurrah! I'm proud of it. 



Go Vegan!


For the Animals 
• Because whenever they are treated as products rather than the sentient beings that they are, they suffer http://www.nationearth.com/earthlings-1/
• They are here with us, not for us. 
• Just because they are different from us, doesn’t mean that they aren’t sentient nor intelligent in their own way https://www.facebook.com/mercyforanimals/videos/10154770111524475/
Like us, they have: a brain, a heart, eyes. Like us, they seek comfort. And like us, they don’t want to suffer.

For the People
• We could distribute resources better to feed a lot more people https://youtu.be/Hvdgz536ZLE
• There are antibiotic resistant bacteria that are continuously adapting which start in farm animals and transfer to humans. We'll be wiping ourselves out with avoidable deadly infections.https://youtu.be/mUYhAJ6MDrc?t=3m12s

And for the Planet
• Animal agriculture is the leading cause of climate destruction https://youtu.be/dSjE8xw_-Dg
• 75% of fisheries have either been exploited or depleted. We pull an estimated 2.7 trillion sea animals from the ocean in a year. The ecosystem of the ocean is extremely relevant to us because without the phytoplanktons, we’ll have 50-80% less oxygen. Since 1950, we’ve seen a 40% decline in phytoplankton. To quote Captain Paul Watson, ‘If the ocean dies, we die.’

Sunday, 26 March 2017

What do you eat / What do you use? Part 29


• Here is the recipe taken from this site http://beamingbaker.com/peanut-butter-chocolate-chip-oatmeal-cookies-vegan-gluten-free/
But I made alterations:
INGREDIENTS
Dry Ingredients
• 1 cup rolled oats
• ¾ cup flour
• ¾ cup unsweetened, shredded coconut
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon of salt
Wet Ingredients
• 1 cup natural, unsalted peanut butter (I used salted and it was pretty salty!)
• ¼ cup oil (I used canola)
• ½ cup sugar
• ¼ cup maple syrup (maple flavour syrup works too)
• 2 egg replacers. I used Orgran but flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, whisked together, set for 5 mins) works too. Or ¼ cup of applesauce = 1 egg. Or half a ripe banana is 1. 
• 1 teaspoon vanilla extract or essence
Add-ins
• ¾ cup vegan chocolate chips (Pam’s dark chocolate is vegan. Sweet Williams does vegan milk chocolate and they’re found in the Gluten Free section)
INSTRUCTIONS
1. Preheat oven to 180 degrees. Smother a baking tray with oil or margarine (I use Olivani) so the biscuits don’t stick. 
2. In a medium bowl, whisk together the dry ingredients: oats, flour, coconut, baking soda, baking powder, cinnamon and salt.
3. In a large bowl, whisk together all the wet ingredients: peanut butter, oil, sugar, maple syrup, vegan eggs, and vanilla.
4. Add the dry mixture to wet mixture. Using a rubber spatula or wooden spoon, stir and fold until you get a cohesive dough. Fold in chocolate chips.
5. Scoop 2 tablespoon-sized cookie dough balls onto the cookie sheet, spaced evenly apart. Flatten to desired shape--these cookies won't spread too much. Bake for 8-10 minutes.
6. Using a flat, heatproof spatula, carefully lift the cookies off the baking tray and place onto a cooling rack. Allow to cool. Enjoy!
• St Pierre’s Sushi does vegan. It’s also cheaper than the others : D 
• Ernest Adams Apricot Choc Cookies.


• Pumpkin Soup. Add more coconut milk unless you’re okay with pumpkin paste like I was at the time; I added more coconut milk the next day to make it soup. I also used buttercup pumpkin as butternut wasn’t available. The recipe is by#lovingitvegan http://lovingitvegan.com/roasted-butternut-green-curry-soup-with-garlic-bread/
• Store bought falafel, toasted pita bread, salsa, Pam’s Tartare sauce, tomato, spinach leaves, hummus, red onion, and Sheese’s strong cheddar style (found at South City New World. Sheese is pretty hit or miss though. I loved blue cheese and strong cheddar pre-vegan, so Sheese is a good alternative to me).
• Nutter Butter Bites found at the international section of supermarkets.
• Alpro’s Custard, found at Countdowns.


The Shroom Room has my heart.


The Indian Place next to the Food Court off Countdown Moorhouse is accommodating to vegans.



·        *  Curry that serves 8 (I had to freeze half). I had about 4-5 potatoes, a bunch of kale, some peas, maybe two cups of chopped mushrooms, some cloves of garlic, a bit of minced ginger, an onion, curry powder, 3 cubes of vegetable stock, and a can of coconut cream. I fried the garlic, ginger, and onion together, then added some curry powder. After they had browned a little, I added water first, then the potato and mushrooms, the can of coconut cream, then filled the pot right up so the vegetables were covered. When I tasted it, it tasted like water so I added the vegetable stock and maybe 3 more tablespoons of curry powder. I boiled it then put it down to a simmer and left it about 15 minutes until the potatoes were soft. I added the kale and peas, although I recommend adding the kale earlier. When the peas are ready, the curry is ready. I had the curry with basmati rice.
·        *  This was a rice ball that looked to me like it had a moustache. It had inari (fried tofu), corn, carrot, avocado, edamame (premature soy bean), and red bell pepper. Most sushi places in New Zealand sell at least one vegetarian (vegan) meal. Sad to say that this is not the case in Japan as in Japan, sushi is incredibly unpopular without some form of sea life involved. In saying this, I did find cucumber maki (rolls) at times but it wasn’t as flavourful as kiwi vegetarian sushi as it was just cucumber… New Zealand sushi, by the way, for your information, are called maki (rolls) in Japanese. Japanese sushi is usually shaped rice with something added on top.
·         * Pumpkin recipe again http://lovingitvegan.com/roasted-butternut-green-curry-soup-with-garlic-bread/ with a lot more coconut milk, which I ran out of, as I used a whole buttercup pumpkin (couldn’t find butternut). I also made the garlic bread with Olivani spread and it was good! I used Loving It Vegan’s recipe, only I didn’t use tin foil. Instead, I oiled the tray, then baked it for about ten minutes at 180 degrees, then grilled it for a minute or two. I love Loving It Vegan’s food.
·         * Tara made these delicious and popular brownies. She and Charlotte made A Guide To Vegan https://www.facebook.com/aguidetovegan/  on facebook. She uses this recipe dusted with icing sugar http://allrecipes.com/recipe/68436/vegan-brownies/


I think the most ethical way to shop is through second hand stores. But I also want to be a walking advertisement for organisations I support, like Sea Shepherd. Luckily, Sea Shepherd is of course an eco-conscious and an ethical organisation and that’s why I love them. I think it’s bizarre that an organisation fighting for the well-being of this planet is painted as an eco-terrorist group. The haters just want to see this world burn and everyone suffer in exchange for some people getting money or tasting the depleting sea life. 
Go here to find out more about them http://www.seashepherdglobal.org/



·         I used the vegan brownie pictured below, some So Good vanilla ice cream, and some Hershey’s chocolate sauce. You can also add Joyline sprinkles.
·          All of Pam’s popcorns are accidentally vegan. Yes! Even the extra butter ones. They do use certified sustainable palm oil but as a friend pointed out, it’s better to support companies that use sustainable palm oil than to support companies that use an uncertified something else which also causes deforestation. I buy products with sustainable palm oil and have boycotted ones that use unsustainable palm oil.
·         Vegan brownie found at New World South City in the fridge with the gluten free stuff. 


·        *  The Walkers London chocolates pictured above are accidentally vegan and found at New World South City with the Easter products.
·         * Vego is amazing! Those chocolates were sent to me from Europe as a gift though through this site https://www.rootsofcompassion.org/en so it’s harder to find in New Zealand. Alternatively, you could get Vego and my favourite, Go Max Go Foods bars, from http://www.thecrueltyfreeshop.co.nz/ for cheaper shipping but they’re expensive. Stick to Sweet Williams, which is a New Zealand company, for cheaper vegan milk chocolates. Or better, Whittaker’s 50% cocoa chocolates and higher are affordable and cruelty-free. 

Tuesday, 21 February 2017

What's happening with Christchurch, and the Chinese Lantern Festival 2017

Christchurch recently had a fire that wasn't under control. I'm not sure if it's gone yet still but it wreaked havoc and people lost their homes. 


Day 1



Day 2



Day 3


Sunset at the place I'm living at now



I forgot to post these. These pictures were from around the city centre a few weeks ago.



I went to the Beat Street cafe as they had some vegan game.




These houses have butterflies plastered around outside. Can you see them?



Street art in the damaged city


Regent Street





Notice the pollution?


The NZAVS office. I've signed up as a volunteer for them, as well as for SAFE and for CARA. I'm excited about it but I hope I find enough time to do so.

The Lantern Festival at Hagley Park





They had vegan dumplings and vegan bbq buns at the Buddhist Light stall. They also had coriander pancakes but I'm not the biggest fan of coriander (I can eat it but I don't enjoy it). 





Wearing a cicada as an earring! : O that's not vegan! :P



My friend pointed out that the panda looked like it was setting off a tnt


The same friend remarked that the snails looked in awe of the lanterns lol




It was a chilly night (it gets dark around 9pm in summer) but that is a kiwi summer for you.

Monday, 20 February 2017

What do you eat/ What do you use? Part 28


·         * Coriander’s has vegan options. I got the $12 lunch deal that includes a curry, a bread, rice, and a drink; it’s available from 11.30 am until 2 pm Monday to Friday. Just ask for the vegan option and they’ll supply. I must warn people that don’t like coriander, that the vegan option does have coriander in the curry, but I’m sure you can ask for them to omit the coriander.  
·         * Proper Crisps Cider Vinegar and Sea Salt.
·        *  Orgran is an egg replacement. It’s about $6 at the supermarket usually found in the Gluten Free aisle, but is the equivalent of 66 eggs. It’s great for baking but it’s not recommended to try and use it as scrambled eggs etc. 


·         * I tried this curry but it was a bit too spicy for my liking despite being tasty. So I ate it with rice and grated carrots. I used this recipe: http://www.onegreenplanet.org/vegan-recipe/mushroom-butter-masala/ but I skipped the cashews, the kasuri methi/dried fenugreek leaves, and the coriander. If you prefer it to be less spicy, I recommend cutting out the chilli and putting little to no chilli powder.
·        *  Beefless stew http://www.straightupfood.com/blog/2015/06/07/beefless-stew/ I would double or triple the portabella mushrooms though. I found myself wishing there were more of them.
·         * Put ½ a cup of rolled oats into a pot with 1 ¼ cups of dairy free milk, ½-1 teaspoon of cinnamon, brown sugar to taste (I usually go with a tablespoon and a half) and some chopped apple. Boil this and bring to a simmer; it should take a few minutes. 


·         * The cake is more like mudcake than the traditional chocolate cake. I used Orgran egg replacers in one cake and it tasted the same as the cake with applesauce (1 egg replacer = ¼ cup of applesauce). Joyline sprinkles appear to be vegan. http://minimalistbaker.com/one-bowl-vegan-chocolate-cake/
·         * Moussaka is delicious!! Thank you Bosh! I used grape juice instead of wine and nutmeg powder instead of nutmeg. https://www.facebook.com/bosh.tv/videos/1184915814920250/
·         * Kingland Yoghurt is more affordable than The Coconut Collaborative, but I thought the Mango and Peach had too much of a soy taste. I liked the Berries flavour one though.