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.