All this wedding planning has made me stumble back into my favorite past time: DIY crafts. So when I went down the rabbit hole of various chalkboard craft, I found this amazing DIY post on chalkboard painted herb pots! I can’t wait to give it a try.
Time has flew by so fast - I can’t believe I haven’t shared the good news with you yet! Ting and I got engaged!
We originally talked about eloping to avoid wedding planning but now that both of our families are excited, that has changed. Sooooo…
We will be planning a vegan wedding here in San Diego! We’re aiming for fall of next year so we’ll see if we can book our venue in time. I already have two venues in mind that fit in with our green theme so please keep your fingers crossed for us.
I’m also research vegan catering services so if you have any ideas, please let me know.
Stay tuned for more vegan wedding updates!
Our agency is very festive (remember Fourth of July?). So needless to say, we had another office potluck and with me being the only vegan in the office, of course I had to show ‘em my “A” game. Only trouble was, what the heck was I going to make?
I knew I wanted to do a vegan dish that was hearty, filling and celebrated the holiday so I was stoked when I found Zsu’s Vegan Pantry blog. She had a really easy recipe on how to create Halloween biscuits but I added a little twist to it.
Instead of adding ketchup and mustard like Zsu did when she was cooking her vegan crumbles, I sautéed diced onions, added the crumbles then seasoned with salt, black pepper and garlic salt. Then I made the vegan biscuit dough recipe, put the first layer on my baking sheet, added a layer or vegan crumbles then topped with another layer of dough but made sure the dough had my Halloween decoration on it.
They were almost too cute to eat but you know I did anyway haha!
If you can this weekend, please watch Blackfish. You can find where it is screening here: http://blackfishmovie.com/screenings#global_screenings
Blackfish tells the story of Tilikum, a performing killer whale that killed several people while in captivity. Along the way, director-producer Gabriela Cowperthwaite compiles shocking footage and emotional interviews to explore the creature’s extraordinary nature, the species’ cruel treatment in captivity, the lives and losses of the trainers and the pressures brought to bear by the multi-billion dollar sea-park industry.
This emotionally wrenching, tautly structured story challenges us to consider our relationship to nature and reveals how little we humans have learned from these highly intelligent and enormously sentient fellow mammals.
It’s amazing how much non-dairy milk Ting and I consume. From organic almond milk to rice milk to soy milk, non-dairy milk is a big part of our lives.
So when Ting’s mom showed me her Sonya Soybean Milk Maker machine, I knew we had to get one. The best thing about it is that you can make your own fresh soy or almond milk in 20 minutes without having to soak the nuts overnight.
Here’s a video of the Sonya Soybean Milk Maker machine we bought:
All you need to make almond milk are: almonds and milk. Simple right?
I like to use raw organic almonds from Trader Joes. I only need 1/2 a cup to make 1100 ml to 1300 ml much almond milk.
Drop the dry almonds into the machine then fill the container with water up to 1100 ml to 1300 ml.
Pop on the top, push the “Dry Bean” option and in 20 minutes you’ll have fresh almond milk.
But before you can start drinking your almond milk, you’ll have to strain the pulp. Don’t throw out the pulp! The pulp can be dried and used later as almond meal to bake cookies.
And there you have it! Fresh almond milk.
The first time I ever had Taiwanese Vegetarian Goose was at Ting’s parent’s house and it was so delicious! Despite having “goose” as a part of the dish name, it actually is a vegetarian dish. I think they call it “goose” because the filling is rolled in bean curd sheets which looks similar to the skin of a goose but trust me, it’s 100% vegan.
- Shitake mushroms
- Wood ear
- Dried lily flower
- Bamboo shoot
- Frozen bean curd sheets (half circle)
- White pepper
Highly recommend using fresh shitake mushrooms, wood ear and bamboo shoots.
- Cut the shitake mushrooms, wood ear, carrots, dried lily flower and bamboo shoot lengthwise.
- Stir fry with salt and white pepper then set aside.
- Take one frozen bean curd sheet and soak in soy sauce and water. I added water to a large rectangle baking pan then added 1/4 cup of soy sauce. This adds a little flavor to the sheet.
- Then take the sheet and roll it out onto a flat counter. Then take another “soaked” bean curd sheet and fold the left and right corner to the center of the sheet and place on top of the first layer of bean curd sheet.
- Add the filling to the second layer then roll tightly (second layer only). Making the dish is similar to making sushi - kind of. You have to be very careful with the bean curd sheets so that it doesn’t rip.
- Then take the roll and place it on top of the first layer. Fold the left and right corner to the center of the roll then roll again - seal with water mixed with a little flour. It’s much easier if you watch the video below.
Once you’ve made your roll, place it in the freezer for 15 minutes so it becomes solid. Then glaze with agave and water then bake in the over at 320 degrees for 20 minutes or until golden brown.
After it’s cooked, let it cool then slice just as you would for sushi rolls. Serve with rice. For the dipping sauce, I like soy sauce mixed with a bit of sesame oil and red chili paste.
So an old coworker of mine posted this photo on my Facebook wall earlier this week.
And it just so happened that when we got to Costco, we saw a big huge giant panda! And well…this is what happened.
It seems everything I’ve posted the last week has been all about breakfast! Sorry friends, I’ll post a meal soon. I guess it’s much easier to post photos of breakfast because I have all day to think about what I want to write about. Okay okay, no excuses. New recipes will be posted soon!
In the meantime, Ting and I had figs and bananas left over from our last run at the Farmers Market (remember the Vegan French Toast with Black Figs?) and we needed to make something with them before they weren’t good anymore. In comes this full flavored fig bowl packed with protein that you can easily make in under 30 minutes.
- 1 cup of quinoa
- 2 cups of water
- 1 tbs brown sugar
- 1 ripe banana
- 4 ripe black figs
- 1/2 tsp cinnamon
- 1/4 cup pine nuts toasted
- Serve with maple syrup
Boil 2 cups of water and add quinoa. Cook for 15 minutes or follow the instructions listed on the package. Add brown sugar, cinnamon and one fig sliced and stir in mixture. Serve in bowl and top with sliced bananas, toasted pine nuts and maple syrup. Enjoy!
Woo hoo! My strawberry, almond yogurt and blueberry parfaits were a hit at yesterday’s office potluck.
Do you carrot at all for me?
My heart beets for you,
With your turnip nose
And your radish face.
You are a peach.
If we cantaloupe,
Weed make a swell pear.