I made a different bento, nothing fancy and nothing cute, but a bento nonetheless.
Here’s what’s in it:
Box 1: Blur chip nachos, vegan nacho cheese Galaxy brand with organic corn
Box 2: Spiralized carrot with zucchini Continue reading
You can imagine my surprise to discover I had been awarded the “Liebster” award through Cynthia, blogger of Silkpurse.
‘Liebster’ is German for ‘dearest’ or ‘beloved’ but it can also mean ‘favorite.’ The idea behind this award is to bring attention to bloggers who have less than 200 followers and show your support during Vegan MoFo. (I’m not entirely sure how many followers everyone has, but I am going to nominate them.) If any of you have more, please let me know and I will add someone else.
Thank you to Cynthia for this award, it’s very kind and I am rather touched.
So what I am going to do now is pay it forward just like the award suggests and here are 5 other bloggers that I think desserve some attention/love.
1. http://itsveganlicious.com/ – LJ is such a warm hearted person, I have yet to meet her, but I know that we would have a big hug when we do.
2. http://veganmiam.com/ - Rika is another sweet heart who is an unofficial care taker of lost kitties in Malaysia.
3. http://veganvamps.blogspot.com/ – This sassy duo of Denise and Melina are from Canada’s east coast and they also have cute jewellery on Etsy.
4. http://knitsbynat.blogspot.com/ Nat is a vegan knitter who makes adorable hats, scarves and other accessories out of vegan yarn. She is from Montreal and such a nice person. I applaud her vegan creations.
5. http://untilweeatagain.wordpress.com/ This is a blog written by Willie, an American living in Toronto doing his Ph. D is Philosophy. Not surprising how a philoospher can be vegan. Makese sense to me.
The way this works now is the five bloggers in turn offer five other people the same award and they comment on the blogger’s page and thus the cycle continues.
Please support vegan bloggers!
So this nasty piece of business called the McRib is back at the house of red. People losing their minds and acting as if they’ve won the lottery talking about this mechanically separated meat. I am grossed out by all meat, but what weirds me out more is the shape the meat is stamped in, as if these tiny rib shapes are fooling anyone.
I wonder when the day will come that human meat will be acceptable? Why not, what’s the difference? How could you tell the difference between a pig’s rib or your own?
Image courtesy of: http://phantommoon.hubpages.com
Let me preface this by saying, I have never made this before, I didn’t use a recipe and I made things up as I went along. It came out a bit funky tasting, not bad, but not amazing. It was different. I really couldn’t determine if this was a failure or not as I wasn’t horribly offended by it. Okay, that said, let’s get down to business.
Acorn Squash Soup!
Let’s start at the beginning - shall we?
1 acorn squash
1/4 Tsp Cinnamon
1/4 Tsp Agave
1/4 Tsp Thyme
1/4 Tsp Rosemary
1/4 Tsp Nutmeg
1/4 Tsp Salt
1/4 Tsp Pepper
1 can Coconut Milk (Can use light version)
4 leaves Basil
Directions: Continue reading
The Delicious Food Show 2011 is the newest food show in Toronto. The show is four days October 20 – 23 and located in the Better Living Centre, CNE grounds. Hosted by the Food Network Canada, the show boasts: chef talks, demonstrations, and plenty of vendors. The ONLY veg chef personality is Toronto’s Doug McNish, who hosted a vegan game show and Iron Chef cook off.
As the weather gets colder I really crave soup. Last weekend I made a lentil soup that I oddly enough didn’t photograph or blog about. Yes, there are some things I don’t bother with, but this soup is different for me as I’ve never made it before. Some people are intimidated by French Onion soup, as if it’s a hard thing to do, but it’s just a lot of waiting really.
- 2 lbs of onion (I used white)
- 2 tsp Agave
- 2 tbsp garlic
- 2 tbsp canola oil
- 2 Vegetable flavoured bouillon cubes
- 2 tsp paprika
- 2 tsp black pepper
- 2 tsp coriander seed
- 2 tsp Italian seasoning
- 2 tsp Himalayan salt
- 6 cups of water + 4 cups of water
The traditional way of making really good French Onion soup involves caramelizing the onions. As I didn’t add wine or cooking sherry I didn’t get a nice brown on the onion, they were simply translucent.
Here’s what I did: Continue reading
I think I might have to give up on the Bento theme, I keep making things that don’t fit with it and I find I am often too hungry to be patient enough to make one. Sigh. Maybe I will surprise myself this weekend.
For now, I want to write about a simple, but incredibly delicious rice dish. Yes, fried rice is what people usually make with left over rice, but I specifically made this with fresh rice.
- 2 tbsp Earth Balance (Non soy) + 2 tbsp for other pan
- 2 cups cut up broccoli small pieces
- 1.5 cups of cut up carrot
- 1 cup of corn (can be frozen or BPA Free can)
- 2 cups of freshly made rice (your choice of type)
- 1 tbsp of garlic
- Salt and pepper to taste
Directions: Continue reading
I swear I will get back to the bentos, but I have been experimenting with recipes and then I get requests to post about it.
As we know, seitan is heavily gluten based, heck it’s made from vital wheat gluten. So when I found this recipe from Bob’s Red Mill for “Gluten Free Seitan” I had to give it a try.
Here is what the recipe below apparently looks like:
Image from: Bobsredmill.com
Gluten Free Seitan:
- 1/4 cup BRM Flaxseed Meal
- 1/2 cup BRM GF Rolled Oats
- 1-15 oz can Chili Beans or Red Beans
- 1 tsp Chipotle Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/4 cup Instant Yeast
Here’s my take on this:
Yes, I’ve made shiitake bacon and now I’ve made Coconut Bacon based on Kirsten’s recipe here. The big difference between what I made and what Kirsten made is that I did not use fresh coconut meat. You wouldn’t believe what I’ve done in terms of messing up art projects, I cannot be trusted with a hammer.
In lieu of that, I used unsweetened shredded coconut instead.
Here is Kirsten’s recipe:
1/4 cup tamari
1 tbsp liquid smoke
3 tbsp vegetable oil
1 tbsp Topical Traditions Coconut Oil- melted
1/4 cup water
1/2 tsp garlic powder
4 tbsp maple syrup
2-3 tsp sea salt
Here’s what I did to make it soy free: Continue reading