Monday, 31 October 2016

What do you eat/ What do you use Part 23




Jack sushi bowl – shape some rice with rice vinegar into a head. Add cut out seaweed to make the features. As for the vegetables, use whatever you like. I used: roasted sweet potatoes marinated with maple syrup, garlic powder, paprika, salt, and some herbs; julienned carrots and cucumbers; diced avocados; and some strips of seaweed. I also put in some vegan tartar sauce (which you can sub with vegan mayo) with a bit of chilli powder and a few drops of sriracha sauce mixed in.  



I tried to make a vampire.... but my partner thinks it looks more like a sunflower monster. The general consensus is that it's a sunflower monster... so it's a sunflower monster haha.



Nice cream – if you’re in a situation like me where your local supermarket doesn’t have dairy free ice cream, or you’re out of money, here’s a vegan hack: put two chopped frozen bananas into a blender and add a tablespoon of coca powder with a little bit of dairy free milk to help it blend easier. You can also add a tablespoon of peanut butter if you fancy. It tastes similar to ice cream.

Nachos – for the sauce, I added soaked overnight lentils into a pot of pasta sauce, with some chopped mushrooms, and some diced green peppers. I then put in some pepper, salt, herbs, and garlic powder. Another idea is to use soy meat or red kidney beans. As for the cheese sauce, I used this recipe, which I recommend, by the Happy Pear https://thehappypear.ie/recipe/vegan-nacho-cheese

Wednesday, 26 October 2016

What do you eat/ What do you use? Part 22


Pancakes: ½ cup of dairy free milk, ½ cup of flour, 3 tablespoons of brown sugar, and ½-1 teaspoon of baking powder (depending on how fluffy you want them). The Mickey Mouse pieces were cut from Piano Jordbærgelé, jelly found in Scandinavia. As for in New Zealand, they’ve apparently stopped stocking Gregg’s jelly time so use the cruelty free shop online if you’re in doubt of your local jelly packet mix. For the custard, I used vanilje saus by Freia, also found in Scandinavia. In New Zealand, Edmond’s and Home Brand’s custard mixes can be made vegan by using non-dairy milk.

• I tried this recipe http://www.tworaspberries.com/vegan-chili-pineapple-sweet-potato-burgers/ but it didn’t quite work out as a burger for me maybe because mine was too liquid. The ‘patty’ was better on its own but enjoyable. I also recommend the spread, it’s good! So I had the patty with some hummus, recipe from The Happy Pear https://www.youtube.com/watch?v=ep5CdVvKIo8 and some salad; I used grated carrots and cabbage.

• Frankenstein Monster’s soup... is a recipe taken from Kalel’s youtube/website http://www.peacezenlove.com/home/2016/10/15/what-i-ate-today

• The tacos are super easy if you have access to a taco kit. Just buy one of them, and add what you like. I usually use lentils and tiny pieces of mushrooms with the sauce, but you can just use mushrooms, or lentils, or soymeat, or other faux meat… you can also use this cheese sauce I was too lazy to try from the Happy Pear https://thehappypear.ie/recipe/vegan-nacho-cheese or guacamole; mash an avocado and had some lime juice and diced tomatoes without the seed.

Thursday, 13 October 2016

What do you eat/ What do you use? Part 21




• Hawaiian pizza. I made the bases first. 1 recipe yields about 4-5: put a teaspoon of yeast in a cup of room temperature water with a pinch of salt and/or sugar and leave for 5 mins before adding a teaspoon of olive oil to the mix. Then mix in flour until eventually you can’t use a spatula and you end up mixing the mixture with your hands. I used less than a kilo of flour, maybe 700 grams? Cover a bowl containing the dough with plastic wrap on it and place somewhere warm, such as sunlight, for about an hour so that the dough rises. After that, put ¼ or 1/5 of the dough in an oiled tin, about 1cm or however thick you want it but remember it’ll rise, and pierce it with a fork so that the base will rise evenly. Bake it for about 10 minutes, less if you plan to put toppings on it straight after and want the dough to be soft; then mix some tomato puree with herbs to add on it, and put whatever toppings you like. I used some non-dairy cheese, Jeezly Original by Astrid Och Aporna; too many pineapple pieces for my liking; and some Gran Chorizo by Wheaty. If you have some non-dairy cheese or some vegan cold cuts at your local supermarket, give it a try. Other suggestions is to try a nut cheese recipe online and/or to concoct your own vegan meat using soy meat marinated in sauces like sweet chilli sauce, soya sauce, and powders like garlic powder. In New Zealand, I hear Angel Foods is a good non-dairy cheese brand.
* Jelly and custard. This was brought to me from Scandinavia… they really know their stuff, don’t they the Scandinavians? The jelly is Piano Jordbærgelé, and the custard is vanilje saus by Freia. In New Zealand, Edmond’s and Home Brand’s custard mixes can be made vegan by using non-dairy milk. As for jelly, they’ve stopped stocking Gregg’s jelly time apparently. Use the cruelty free shop online if in doubt of your local jelly packet mix.
* Moussaka, a Greek dish that my partner veganised. I don’t know the exact recipe but he did use béchamel sauce. But there are loads of vegan moussaka recipes online. This seems close enough and I’ll attempt the recipe of the link I’m posting at a later date, probably when I’m in NZ https://www.vegansociety.com/resources/recipes/main-meals/moussaka






* Brownies - http://www.leannebakes.com/2011/08/allergy-friendly-vegan-brownies-dairy.html I halved the batch because of the size of the tin I have, and then only baked it for 20 minutes instead of 25 because I prefer brownies slightly gooey rather than cake-like – with custard. I used vanilje saus by Freia. In New Zealand, Edmond’s and Home Brand’s custard mixes can be made vegan by using non-dairy milk.
* Dinner with food that needed to be used up. Raspeballer is a Norwegian potato dumpling dish. I had an instant raspeballer pack but I’m sure there are recipes online like this https://veganinternational.wordpress.com/tag/komler/ it’s yummy with gravy on it. I think I should try the recipe because I think recipe foods turn out better than packaged ones. I also had firm tofu marinated with a sauce mix – 3 tablespoons of soya sauce, 1 tablespoon of sweet chilli sauce, 1 tablespoon of garlic powder – for over 15 minutes, and then fried. The spinach is easy, just chop up a bag’s worth of spinach, and add it to a teaspoon or two of minced garlic browned in a tablespoon of oil. Add some soya sauce, garlic powder, and salt to taste and voila. It’s done in a few minutes. The Surkål was from a packet. It’s like sauerkraut but not as strong, maybe sweeter and I prefer it. Here is a recipehttp://www.grouprecipes.com/122346/norwegian-sauerkraut-surkal.html . The mixed vegetables speak for itself, place however much you want in boiling water until a desired texture is accomplished. For the gravy, I haven’t found any vegan gravy mixes yet, but in New Zealand, Home Basics and Bisto gravy mixes are both vegan. If you cannot access them, I used this recipe which was delicious http://allrecipes.com/recipe/13799/vegetarian-gravy/

Monday, 3 October 2016

People are jokes

You're self-righteous for openly opposing violence against animals - living, sentient beings with complex nerve systems; beings that are capable of a variety of feelings from comfort to suffering.

It's more harmful to say words out of frustration at the people supporting animal abuse than to pay for animals to suffer.

Triggering people with images of things they support is worse than them supporting the activities behind them.



People are jokes.