I have my own version of Murphy's Law: If it has never happened to anyone you know, it will happen to me. Last week, I greeted the day to find the contents of my purse spilled all over the place.
Like most people, I jumped to the conclusion that I had been robbed. However, upon finding everything in my wallet to be where it should be, I just shrugged it off and figured I had probably thrown my purse down a little carelessly the night before, knocking out the contents.
It wasn't until lunch time when I reached for the keys in my purse, that I discovered the true source of the disarray; there was a mouse in my purse and it wasn't moving.
Not wanting to freak out my co-workers, I picked up my purse and walked out of the office as casually as one can when harbouring wildlife in your place of employment. While it might appear impressive that I didn't scream, truth be told; you have to be breathing to scream.
Outside, I gently shook my purse onto the grass. I couldn't help be a little sad once I saw his small, grey furry body lying there, lifeless. Since there was nothing I could do for him now, I consoled myself that if he had to go, at least he went in style. My vegan black ESPE purse with red tulip tassels.
Why a vegan bag? Is leather not just a by product of meat? Unfortunately, most leather comes from China or India where the cattle live in deplorable conditions and are killed very inhumanely. so whether we value creatures such as cattle, mice-or any other living creature. the very fact remains that they are living beings who suffer, just like us. Not to mention the chemicals released into the environment in the tanning process. Maybe the more appropriate question is "Why don't we care?"
You don't have to give up style to go cruelty free. I get compliments all the time about my
ESPE bags. This company is Canadian, vegan and the purses and accessories are made with polyurethane which is more eco friendly and durable compared to PVC.
http://espe.ca
Another vegan, super stylish option is Matt and Nat. I have a wallet from them that has lasted for years, despite me shoving it packed full of useless cards..
http://www.mattandnat.ca. I also have one of their hot pink purses that has been coveted by many. I have sold so many people on both ESPE and Matt and Nat simply due to their style; the company ethics are an added bonus.
Both these companies have raving fans that far surpass just the vegan community. You will not be giving anything up by going cruelty free. Don't take my word for it-check them out yourself. Maybe, you might also find one of those trendy purse hooks to come in handy. I know I will.
Wednesday, June 12, 2013
Wednesday, May 15, 2013
Natural deodorant that doesn't stink
If you wouldn't eat it, would you put it on your skin? A reasonable question considering more and more studies are pointing to the dangers of chemicals in cosmetics. I know I should probably answer "no", but I hate to say it, vanity wins. Like most people, I want to look and smell good.
One cosmetics concern that has got my attention is the aluminum in antiperspirants being linked with breast cancer and Alzheimer's. Unfortunately, almost every natural deodorant I have tried either didn't work and left you sweaty or replaced body odor with an alternative, weird smell.
This recipe, which I got from a friend, not only works well as a deodorant but also an effective anti-perspirant and, because you made it yourself, you know it hasn't been tested on animals. (but if you want to try it on the dog, go for it)
Since this recipe is comprised entirely of edible ingredients,not only do you know it is completely safe, but, in case of an emergency, you have a light snack conveniently stored under your arm.
One cosmetics concern that has got my attention is the aluminum in antiperspirants being linked with breast cancer and Alzheimer's. Unfortunately, almost every natural deodorant I have tried either didn't work and left you sweaty or replaced body odor with an alternative, weird smell.
This recipe, which I got from a friend, not only works well as a deodorant but also an effective anti-perspirant and, because you made it yourself, you know it hasn't been tested on animals. (but if you want to try it on the dog, go for it)
Since this recipe is comprised entirely of edible ingredients,not only do you know it is completely safe, but, in case of an emergency, you have a light snack conveniently stored under your arm.
6 T coconut oil
1/4 cup (4 T) baking soda
1/4 cup (4 T) cornstarch
essential oils (optional; I didn't use them)
What to Do:
- Mix baking soda and cornstarch together in a medium sized bowl.
- Mash in coconut oil with a fork until well mixed.
- Add oils if desired.
- Store in small glass jar or old deodorant container for easy use
Wednesday, March 13, 2013
I saw the weirdest thing in the bean dip
When I saw this recipe, just the thought of it made my lip curl in disgust. I love hummus and I love chocolate but that doesn't mean they should ever be paired up. Just like you love both your grandma and your step-son but you are never going to set them up on a blind date; unthinkable.
However, someone out there actually did think this up and since I consider myself to be very open-minded to trying almost anything at least once (with the obvious exclusion of anything creature-based, of course), I changed my initial "eww, why would you do that?" to "why not?"
Easy enough; just throw everything in a food processor and you are done. The flavour and texture reminds me of a Reese's peanut butter cup which is a favourite treat of many people I know. However, I wouldn't recommend informing those you are serving of the ingredients; at least not until after they eat it.
Cookie Dough Dip
1.5 cups chickpeas (drained and rinsed very well)
1/8 tsp. salt
1/8 tsp baking soda
2 tsp. vanilla extract
1/4 cup nut butter
up to 1/4 cup almond or soy milk (only if needed- I left it out)
2/3 cup brown sugar (use sweetener of choice: agave, raw sugar, maple syrup, etc)
1/3 cup chocolate chips (President's Choice semi- sweet chips are vegan)
2 to 3 tbsp oats (for thickening)
Add all ingredients(except for chocolate chips) in a food processor(not blender) and blend until very smooth. then mix in the chocolate chips.
** This recipe is fairly sweet; you could get away with using less sugar. I suggest serving this with graham crackers
However, someone out there actually did think this up and since I consider myself to be very open-minded to trying almost anything at least once (with the obvious exclusion of anything creature-based, of course), I changed my initial "eww, why would you do that?" to "why not?"
Easy enough; just throw everything in a food processor and you are done. The flavour and texture reminds me of a Reese's peanut butter cup which is a favourite treat of many people I know. However, I wouldn't recommend informing those you are serving of the ingredients; at least not until after they eat it.
Cookie Dough Dip
1.5 cups chickpeas (drained and rinsed very well)
1/8 tsp. salt
1/8 tsp baking soda
2 tsp. vanilla extract
1/4 cup nut butter
up to 1/4 cup almond or soy milk (only if needed- I left it out)
2/3 cup brown sugar (use sweetener of choice: agave, raw sugar, maple syrup, etc)
1/3 cup chocolate chips (President's Choice semi- sweet chips are vegan)
2 to 3 tbsp oats (for thickening)
Add all ingredients(except for chocolate chips) in a food processor(not blender) and blend until very smooth. then mix in the chocolate chips.
** This recipe is fairly sweet; you could get away with using less sugar. I suggest serving this with graham crackers
Saturday, February 9, 2013
New Beginnings and Dessert for Breakfast
I know it has been almost a year since I have blogged, despite both encouragements and specific requests that I resume my cooking adventure.
Supporting Cody, my dalmatian, through his successful fight for life became a major pre-occupation, only to have my own 6 month health challenge to follow. Cooking -and blogging- faded to the background.
Having both recovered, I am more now than ever aware that good nutrition is absolutely essential to wellness. I have also recognized the importance of letting go of meaningless distractions and focusing on what really matters in life and, for me, compassion for animals matters. The vegan adventure has re-begun.
I came across this recipe on the web and the creator cooks alot like I do: glance at the recipe, improvise, throw in a bunch of stuff and then see what happens. A cooking blog soulmate?
This is beyond easy to make and an absolute treat to wake up to. Like eating dessert in the morning.
Banana Bread Oatmeal
Supporting Cody, my dalmatian, through his successful fight for life became a major pre-occupation, only to have my own 6 month health challenge to follow. Cooking -and blogging- faded to the background.
Having both recovered, I am more now than ever aware that good nutrition is absolutely essential to wellness. I have also recognized the importance of letting go of meaningless distractions and focusing on what really matters in life and, for me, compassion for animals matters. The vegan adventure has re-begun.
I came across this recipe on the web and the creator cooks alot like I do: glance at the recipe, improvise, throw in a bunch of stuff and then see what happens. A cooking blog soulmate?
This is beyond easy to make and an absolute treat to wake up to. Like eating dessert in the morning.
Banana Bread Oatmeal
- About a cup and a half to 2 cups of steel cut or large flake oatmeal
- 1-2 very ripe bananas (I used two)
- brown sugar to personal taste (I used vanilla flavoured agave syrup)
- chopped walnuts (no measurement I used a large handful. )
- 4 cups water
- 2 cups almond milk
- cinnamon (I just shook some in)
- 1 tsp vanilla(my addition)
Friday, March 16, 2012
When Bad Wine Goes Good
For me, one of life's great pleasures is to relax with a glass of red wine and not just drink it, but thoroughly experience the flavours and aromas. Unfortunately, utter disappointment was to be my fate that night when I took that eagerly-anticipated sip only to discover that this wine is actually kind of disgusting.
I often hear chefs say or write that if the wine is not good enough to drink, than you shouldn't be cooking with it. I dare to disagree. My beginnings of enhancing the flavour of stews and chilis with wine started with a particularily offensive (and, of course, large) batch of red wine that I inherited from my father's make your own wine days.
This sauce has become one of my favourite recipes that I use for rejected red wine. It is ideal for gnocchi and pasta but I have also used it with rice dishes.
Herbed Tomato Sauce
1 can tomatoes with juice
2 cloves garlic, minced
1 small onion, minced
1 tsp dried oregano
1.5 tsp dried thyme
1.5 tsp dired marjoram
1 bay leaf
1.5 tsp pepper
1.2 cup red wine
1/8 cup dried basil
1 tbsp dried parsley
Combine tomatoes, garlic, onion, oregano, thyme, marjoram, bayleaf and pepper in a large pot and bring to a boil. Reduce heat, simmer, stirring opccasionally and cook 30 minutes. Add wine, basil and parsley and cook 30 minutes longer. Remove bay leaf.
I often hear chefs say or write that if the wine is not good enough to drink, than you shouldn't be cooking with it. I dare to disagree. My beginnings of enhancing the flavour of stews and chilis with wine started with a particularily offensive (and, of course, large) batch of red wine that I inherited from my father's make your own wine days.
This sauce has become one of my favourite recipes that I use for rejected red wine. It is ideal for gnocchi and pasta but I have also used it with rice dishes.
Herbed Tomato Sauce
1 can tomatoes with juice
2 cloves garlic, minced
1 small onion, minced
1 tsp dried oregano
1.5 tsp dried thyme
1.5 tsp dired marjoram
1 bay leaf
1.5 tsp pepper
1.2 cup red wine
1/8 cup dried basil
1 tbsp dried parsley
Combine tomatoes, garlic, onion, oregano, thyme, marjoram, bayleaf and pepper in a large pot and bring to a boil. Reduce heat, simmer, stirring opccasionally and cook 30 minutes. Add wine, basil and parsley and cook 30 minutes longer. Remove bay leaf.
Friday, February 3, 2012
Group Effort
A friend and I recently got together for an indian food night where we both contributed towards the meal. I can accurately describe my friend as Martha Stewart in disguise (if you add a sweet personality and subtract the criminal record). With full awareness of the contrast in cooking abilities and feeling woefully inadequate, I really wanted my potatoes to turn out well.
I started by following the recipe to a tee but found myself obsessively tasting and adjusting the spices to bring it to the level of heat that we both appreciate. It is a quirk of mine that I am not able to leave things alone; a quirk that has led to the creation of both masterpieces and messes.
Later, as we were chatting while she finished working on the last of her dishes, I realized we shared the same habit. We ended up tasting, discussing and creating a new flavour together and having a load of fun doing it.
While there are certain recipes that call for exactness, cooking is an art, not a science, and we should all free ourselves to create something new.
Coconut Cauliflower Curry
2 tbsp olive oil
1 tbsp minced ginger root or powder
3 cloves garlic minced or crushed
1/2 tsp ground/crushed peppercorns
6-8 whole peppercorns
1-2 cinnamon sticks
6-8 whole cloves
2 bay leaves
1-2 tsp curry powder or garam masala
1/4 cup water
2 onions chopped
1 can tomatoes with juice
1/4-1/2 can of light coconut milk
2 carrots, chopped
1 head cauliflower cut up into florets
1 cup chopped green beans
In a large skillet, heat oil over medium-high heat. Add onions with
ginger, ground pepper, peppercorns, cinnamon stick, cloves & bay
leaves, and cook until onion is tender. Add carrots, cauliflower, and
greens beans and toss until all vegetables are coated with oil and
spices.
Transfer vegetable mixture to crock pot. Add water to skillet to
dislodge spices and add to crock pot mixture.
Add canned tomatoes with juice. Add preferred amount of coconut
milk along with preferred amount of curry.
Toss to combine ingredients. Cover and cook on High for 4-6 hours.
Indian Potatos
3 tbsp oil
1 tsp mustard seeds ( I used dijon mustard)
1 pinch gournd cumin
1 Tsp tumeric
1 tsp garam masala powder
1 tsp chili powder
1 knob ginger, peeled and finely chopped
6 potatoes, peeled, partboiled and cut in cubes
A touch of margarine
4 tbsp tomato sauce or to taste
ground coriander, to taste
Heat the oil in a pan and fry the spices for a few minutes. Add the margarine then the potatoes, making sure they are completely coated in the spicy mixture.
Cook for about 10-15 minutes, then stir in the tomato sauce and the coriander
I started by following the recipe to a tee but found myself obsessively tasting and adjusting the spices to bring it to the level of heat that we both appreciate. It is a quirk of mine that I am not able to leave things alone; a quirk that has led to the creation of both masterpieces and messes.
Later, as we were chatting while she finished working on the last of her dishes, I realized we shared the same habit. We ended up tasting, discussing and creating a new flavour together and having a load of fun doing it.
While there are certain recipes that call for exactness, cooking is an art, not a science, and we should all free ourselves to create something new.
Coconut Cauliflower Curry
2 tbsp olive oil
1 tbsp minced ginger root or powder
3 cloves garlic minced or crushed
1/2 tsp ground/crushed peppercorns
6-8 whole peppercorns
1-2 cinnamon sticks
6-8 whole cloves
2 bay leaves
1-2 tsp curry powder or garam masala
1/4 cup water
2 onions chopped
1 can tomatoes with juice
1/4-1/2 can of light coconut milk
2 carrots, chopped
1 head cauliflower cut up into florets
1 cup chopped green beans
In a large skillet, heat oil over medium-high heat. Add onions with
ginger, ground pepper, peppercorns, cinnamon stick, cloves & bay
leaves, and cook until onion is tender. Add carrots, cauliflower, and
greens beans and toss until all vegetables are coated with oil and
spices.
Transfer vegetable mixture to crock pot. Add water to skillet to
dislodge spices and add to crock pot mixture.
Add canned tomatoes with juice. Add preferred amount of coconut
milk along with preferred amount of curry.
Toss to combine ingredients. Cover and cook on High for 4-6 hours.
Indian Potatos
3 tbsp oil
1 tsp mustard seeds ( I used dijon mustard)
1 pinch gournd cumin
1 Tsp tumeric
1 tsp garam masala powder
1 tsp chili powder
1 knob ginger, peeled and finely chopped
6 potatoes, peeled, partboiled and cut in cubes
A touch of margarine
4 tbsp tomato sauce or to taste
ground coriander, to taste
Heat the oil in a pan and fry the spices for a few minutes. Add the margarine then the potatoes, making sure they are completely coated in the spicy mixture.
Cook for about 10-15 minutes, then stir in the tomato sauce and the coriander
Wednesday, January 4, 2012
Drinking.. er.. Ringing in the New Year
I place a high importance on healthy eating and an active lifesyle but I also find it essential to indulge occasionally. Over the Christmas season, it is downright impossible to behave with that never-ending supply of chocolate that appears at the office, parties and basically every where you go in the month of December! I knew my defeat was inevitable when the chocolate aggressively hunted me down and taunted me. (Don't judge, you weren't there)
One holiday favourite that I was especially craving was Baileys irish cream. You can't buy a vegan version, but you can make it yourself.
I was fairly skeptical that Baileys could be replaced, but it really was delicious; creamy and very much like Baileys. I combined two different recipes to get the taste I liked. It doesn't last permanently like the commercial kind, so I suggest making it for your next get together. Cheers!
Vegan Baileys
1 can coconut milk 2 tsp vanilla extract
2 tbsp raw or brown sugar 3/4 cup whiskey
2 tbsp chocolate syrup 1/3 cup strong coffee
Combine all ingredients thouroughly using a whisk. Do not froth. Keep refrigerated, prefereably in a dark bottle.
One holiday favourite that I was especially craving was Baileys irish cream. You can't buy a vegan version, but you can make it yourself.
I was fairly skeptical that Baileys could be replaced, but it really was delicious; creamy and very much like Baileys. I combined two different recipes to get the taste I liked. It doesn't last permanently like the commercial kind, so I suggest making it for your next get together. Cheers!
Vegan Baileys
1 can coconut milk 2 tsp vanilla extract
2 tbsp raw or brown sugar 3/4 cup whiskey
2 tbsp chocolate syrup 1/3 cup strong coffee
Combine all ingredients thouroughly using a whisk. Do not froth. Keep refrigerated, prefereably in a dark bottle.
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