Its Been A Long Journey . .

Zdravstvuite! (Russian Today!)

I thought I would catch y’all up on some adventures I have been having lately!

During the month of July slaadi went for a visit to his motherland, and returned with some awesome vegan goods for me, so that was pretty rad. He went to a place called Secret Society of Vegans (or Vx) located in central London, where he got me a super kawaii tee and tote bag, featuring their rockabilly-esk style designs. They also came with these hilarious ‘bingo cards’, with the numbers replaced with questions/comments every vegan will hear after telling someone they are vegan for the first time- and they are so accurate! Anyways they sell a range of clothing, footwear, food and accessories so I definitely recommend you check them out. I look forward to visiting them when I eventually travel to London! This may be a stupid question, but can I order their food online and get it shipped to Aust? O_o

Speaking of vegan foods, the other day I was feeling crazy so planned a picnic dinner for slaadi and I to have down on the river! I cooked from 2 until 5, and ended up with a roast beet, spinach & walnut salad, a lasagna tart, and a strawberry & rhubarb ‘cobbler’. Those paired with a couple of chilled ciders (which we later found were from New Zealand surprisingly not that bad),  our favourite Pomehuahua; Chuck, and no one but us, the river and the mosquitos, made for a perfect evening 🙂

On Sunday Axl (bro) and I, went to The Art Gallery of Western Australia and checked out the Patricia Piccinini Relativity exhibition they have on there until the 22.08.2010. It was amazing. I can’t recommend it enough, it has to be the best exhibition I have ever seen there! Her pieces were so realistic, it was chilling! We kept expecting the figurines to blink, shake off the stiffness and walk off! I even got in a sneaky pic with my phone before being scolded by security.

Something else I have also discovered via the blog ‘SixThousand’ is Postcrossing. Basically, you start up an account for yourself on the site, and register for a postcard. This will then give you another user’s info, name, address, likes/dislikes, etc and you have to send them a postcard! I think it’s quite a cute idea, everybody likes receiving mail, and why not mail from a mysterious pen pal from the other side of the globe? It runs on donations so if you register there is no harm throwing them a fiver! But I urge all to be a little cautious with the info they give out, as this is a stalkers jackpot!

For all those who have followed the vegan clogs saga closely this past couple of weeks . . I would just like to let you know I am now the proud owner of Clogs! As previously posted I had discovered some residing at Rubi Shoes. Rubi doesn’t exactly have the best rap for good quality shoes, but I was pleasantly surprised by these! Sure, they are no Jeffrey Campbell, but for a non-leather cheaper option, they aren’t too shabby! In the words of Phyllis from The Office (S6, E13- Secret Santa) “Its been a long journey {sniff} . . but I’m finally Santa Claus!”  . . Well . . Kind of.

Also, as you may have seen from my Twitter feed, I started my Japanese classes last month, and they are going swell! Thinking of taking a leaf out of several books (well in this case, a tab from several blogs?) and posting what I am learning, tips, tricks, etc. It would be a lot more work, for something that will be barely read, and it definitely would help if I bought a new laptop charger . . It’s a work in progress!

Megan Washington’s new album- I Believe You Liar. Do it.

k.

Advertisements

sleep deprivation

Long story short, I am tired.

Finding it increasingly harder to focus on work and what not the more the hours go by!

P and myself were discussing Lookbook, as she thinks we should join, post looks, etc. I for one think she would be a perfect candidate, but to be brutally honest don’t think I have the looks, body, clothing or confidence for it! Regardless, it made me evaluate my ‘look’ from an outsiders perspective. I’m sure every girl has that sub-conscious thought in the back of their mind whilst walking down the street that whispers I wonder what s/he thought of me? Or Is what I am wearing good enough? etc. I mostly get it when in shops. I am terribly self-conscious. I care more about what a random, snotty shop assistant thinks of me, than a friend. Don’t even get me started on sales assistants though!

Anyways. So, my style.

My stereotypical look, be it work, home, shopping, festival is usually a variation of the same thing. 

Oversized top? Check

Skinny jeans/jeggings/leggings? Check

Long cardigan? Check

Sometimes when I am feeling ‘crazy’ I will shake it up, and add a high-waisted bondycon skirt, but the base is there.

Head wise I am never without my wayfarer rayban glasses, as well you know, I like to see and stuff. (Yep, you heard me, I’m a genuine four-eyes)

I generally feel naked without something on my head. I have short hair & bangs that is usually long at the front, shorter at the back, and comes in a variety of browny/reddy/purple hues. Never light- A virtue my blonde sister instilled in me from a young age, because *she* was the blonde in the family.

Anyway, I usually go with a crochet mustard beanie to tuck my ‘mane’ into, what can I say? I’m lazy? That, or if I am dressing up, an oversized bow can never go wrong in my books. When I am feeling super ‘indie’ I have a bowlers hat, but it always feels so forced! If all else fails, my hair ‘puffed’ a little and pinned at the back.

Feet-wise you can see me donning my pocket booties, faux docs, an array of brogue lace ups, or flats.

I abide by a few rules. The top must always be bigger than the bottom. My base colour is black. I never wear anything strapless, and rarely show my shoulders if I can help it. I generally try to avoid going without some form of outer-wear.

In conclusion. I am stuck in a fashion rut! I like to think that I am just playing my strengths, taking into account my ‘box’ silhouette, the fact that i am ‘vertically’ challenged, lack of breastage and big hips. I like to think my legs are my strong point, they are by no means ‘perfect pins’, I am settling ok?.

And thats all I have to say about that.

k.

A Photo A Day

I remember a while ago stumbling on a little story that truly tugged my heartstrings.

It was about a man named Jamie Livingston. A film maker, musician, and circus performer. He took a photo a day, everyday (well almost) from March 31, 1979 to  October 25, 1997, the day he died, using his Polaroid camera.

It narrates his life, going through his everyday life, friends, events, etc. In the later years it shows that he has cancer. You follow his journey through chemo,  see him go bald, see his hair regrow. You see his impromptu wedding, followed by his return to hospital. October 25th he dies.

I absolutely love the concept of his idea. I would love to do that. Not for anyone but myself. It really touches me in a way, and makes insignificant things look so much bigger.

You can find his work here http://photooftheday.hughcrawford.com/

k.

Food Porn

Ohayo gozaimasu!

This morning I would like to share some recipes I am keen on trying in the next couple of days, being caught up in my vegan fashion search I feel like I have slightly abandoned my vegan foods! Recipes have been posted in no particular order 🙂

Okra Fried Jalapenos
Ingredients
For the dipping sauce:
1 cup vegan sour cream
2 to 3 tablespoons horseradish
2 teaspoons hot sauce
Parsley, for garnish (optional)
For the jalapenos:
2 cups sliced pickled jalapeno peppers, drained
1/2 cup cornmeal
1/2 cup flour
Handful of crushed tortilla or corn chips
Egg replacement
1/2 cup soy milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
Canola oil, as needed

Method
For the dipping sauce, mix all ingredients in a bowl. Let chill in the refrigerator until ready to serve.
In a large bowl, mix the cornmeal, flour and finely crushed chips. In a smaller bowl, mix the milk, egg replacement, garlic powder and salt.
Warm the oil in a medium sauté pan over medium-high heat. (I found that about a half-inch of oil in the pan was adequate.)
Using a slotted spoon or hands, spoon some of the peppers into the milk mixture to coat, and then toss into the cornmeal mixture to coat too. Shake off excess cornmeal coating.
In batches, add the coated jalapenos into sauté pan, and fry until golden in hot oil. Drain on paper towels. Repeat in batches until all the jalapenos have been fried.
Serve jalapenos hot with horseradish sauce.

Marinated Mushroom Salad
Ingredients
1/4 cup extra virgin olive oil
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 to 4 cups sliced button mushrooms
1 1/2 cups cherry or grape tomatoes, halved
8 to 12 pitted kalamata olives, halved (optional)
1/4 cup parsley, chopped

Method
In a large serving bowl, combine olive oil, vinegar, mustard, oregano, salt, and pepper. Whisk together
Add mushrooms, tomatoes, olives, and parsley. Stir to combine.
Let sit a few minutes on the counter. Stir again.
Store in the fridge for at least 2 hours. Stir again before serving. Serve cold or at room temperature.

Roasted Beet Salad with Guajilo Chile Dressing
Ingredients
1 pound beets, washed and cut into small wedges
3/4 cup oil (neutral, olive, or a combination)
2 medium dried guajilo chiles (or substitute New Mexico chiles)
2 garlic cloves, peeled and quartered
1/4 cup sherry vinegar
salt to taste
4 handfuls beet greens, Swiss chard, spring greens, spinach, or watercress
2 ounces Toffuti cream cheese

Method
Preheat the oven to 400 degrees. Toss the beet wedges with olive oil and salt and arrange on a roasting pan or baking sheet. Cover tightly with foil and cook in the oven until a fork easily penetrates, 30-45 minutes. Remove the cover and cook for an additional 10 minutes to caramelize them.
In the meantime, heat the oil in a small skillet and add the garlic. While it is heating, tear off the stems from the chiles and split them open, shaking out the seeds. When the garlic is sizzling vigorously the oil is hot enough; lay the chiles flat in the oil and toast for about 30 seconds, until they smell “toasty” and insides have turned lighter in colour. Remove the pan from the heat.
Carefully transfer the chiles to a blender or small food processor and add the vinegar plus a teaspoon of salt. Blend or process for 30 seconds. Once the oil has cooled somewhat (at least 5 minutes) add it along with the garlic, then blend until smooth and emulsified. It may take a minute or more.
Season to taste with salt. If using the beet greens or Swiss chard, add them to the skillet with 1/4 cup of water and a pinch of salt and cover. Cook over medium heat until wilted, then uncover and cook until most of the liquid has evaporated. Divide amongst plates, top with the beets and drizzle with plenty of dressing. Crumble Toffuti cheese on the plate and serve.

White Bean and Roasted Red Pepper Vegetable Wraps with Spinach
Ingredients
1 (15-ounce) can white beans, rinsed and drained
1 (7-ounce) jar roasted red peppers, drained thoroughly
1 or 2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 medium-large clove garlic, minced
1/2 teaspoon salt
Freshly ground black pepper, to taste
6 8-to-10 inch flour tortillas
A few handfuls baby spinach

Method
Combine beans, peppers, lemon juice, olive oil, garlic, salt, and pepper in a food processor. Puree.
Divide the mixture amongst the tortillas (about 1/4 to 1/3 cup each). Spread, leaving a 1-inch border around the edges of each one. Add a few spinach leaves to each.
Roll ‘em up.
Cover and refrigerate at least 30 minutes. Serve cold.

Sprouted Quinoa and Mango Salad
Ingredients
8.5 oz (about 2 cups) sprouted quinoa
1/2 cup parsley, minced
1/4 cup cilantro, minced
1/4 cup yellow onion, minced
1 medium tomato, diced
1 small red bell pepper, diced
1 ripe mango, peeled and chopped
2 tbsp olive oil
2 tbsp lemon juice
1 tsp sea salt
freshly ground pepper to taste

Method
Rinse and drain the quinoa sprouts, and place in a large mixing bowl.
Add parsley, cilantro, onion, tomato, red pepper, and mango to quinoa sprouts.
Drizzle in olive oil and lemon juice, stirring gently.
Add salt and fresh ground pepper to taste.
Chill for 20–30 minutes.
Serve as a side or green salad topping.

Eggplant Caviar
Ingredients
1 medium eggplant (about 1 pound)
Olive oil
Salt
Pepper

Method
Preheat the oven to 400°F. Cut the eggplant in half, rub the exposed flesh with a little bit of olive oil, and sprinkle with salt and pepper. Put the eggplant cut-side-down on a rimmed baking sheet and bake until very, very soft, about 45 minutes. A knife should slip easily into the stem end when the eggplant is cooked.
When the eggplant is cool enough to handle, spoon the flesh out of the skin and into a bowl. Whip the flesh energetically with a fork to create a rough puree. Stir in a tablespoon of olive oil. Taste for salt and pepper. Add more olive oil to taste. Eggplant caviar is also excellent with a squeeze of lemon juice, a pounded garlic clove, and/or a couple of tablespoons of chopped parsley or cilantro, if you happen to have any of those things around.

Tomato, Zucchini, and Leek Galette with Roasted Garlic & Toffuti
Ingredients
1 sheet frozen vegan puff pastry, thawed
3 tablespoons olive oil
2 cups thinly sliced well-washed leeks (white part only)
Salt and freshly ground white pepper
1 pound medium heirloom tomatoes, stem ends trimmed
8 ounces zucchini, ends trimmed
5 tablespoons extra-virgin olive oil
5 ounces Toffuti cream cheese
1 teaspoon fresh thyme leaves
2 heads Roasted Garlic (recipe follows)
2 tablespoons thinly sliced fresh basil leaves
12 ounces garlic (about 5 large heads)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Method
On a lightly floured surface, roll out the puff pastry dough to 1⁄16- inch thickness. Cut out a 12-inch round, and place it on a rimmed baking sheet lined with parchment paper. Chill the dough in the freezer for at least 15 minutes or up to an hour.
Preheat oven to 450deg
Slice the tomatoes into ¼-inch-thick rounds, and arrange them in one even layer on a wire rack set over a baking sheet. Sprinkle with ¼ teaspoon salt, and set aside to drain for 10 minutes.
Meanwhile, slice the zucchini into 1/8-inch-thick rounds. In a small bowl, mix the zucchini slices with 1 tablespoon of the extra-virgin olive oil, ¼ teaspoon salt, and 1/8 teaspoon white pepper. Set aside.
In a medium-size bowl, combine the Toffuti, thyme, ½ teaspoon salt, ¼ teaspoon white pepper, and 2 tablespoons of the extra-virgin olive oil. Mix well with a rubber spatula. Squeeze each head of roasted garlic over the bowl, pressing the soft cloves out of the peel. Mix until the Toffuti is smooth and the mixture is uniform.
Remove the baking sheet from the freezer (it is okay if the dough is frozen– it will soften by the time you complete the assembly) and spread the Toffuti mixture evenly over the dough, leaving a 1-inch border around the edges. Spread the sautéed leeks evenly over the mix. Blot the tomatoes dry and arrange them in a concentric pattern over the leeks. Arrange the zucchini slices in a concentric pattern over the tomatoes. Fold the border of the pastry up and over the edge of the tomatoes.
Bake the galette for 20 minutes, or until the crust is golden and puffed.
Remove the galette from the oven, sprinkle the fresh basil over the top, and drizzle with the remaining 2 tablespoons extra-virgin olive oil. Set the galette aside for at least 15 minutes before slicing and serving.
Roasted Garlic
Preheat the oven to 350°F. Cut a piece of aluminium foil to measure approximately 12×8 inches.
Slice the top quarter off each head of garlic, and place the garlic, cut side up, on one side of the piece of foil. Drizzle the oil over the garlic, and sprinkle with the salt and pepper. Fold the other side of the foil over, and seal on all sides to form an airtight pouch. Transfer the pouch to a baking sheet, and roast in the oven until the cloves are soft and golden brown, about 1 hour.
Remove the pouch from the oven and let it sit until the garlic is cool enough to handle. Then squeeze each head of garlic, gently pressing it with your fingers to expel the soft cloves into a bowl. Stir the garlic with a rubber spatula to blend it thoroughly. Use as needed, or store in an airtight container in the refrigerator for up to 2 weeks.

Roasted Red Pepper Spread
Ingredients
4 large red peppers, cut in half lengthwise and seeds removed
2 cups of pecans or walnuts, finely chopped
1 cup of stale bread cut into 1/4 inch cubes
1/2 of a small red onion, if you like and aren’t making this in advance
1 handful of chopped parsley
3 tablespoons of nar ekşisi
1/4 cup of extra virgin olive oil; use more or less as needed

Method
Spread some olive oil on a roasting pan and roast the peppers in a 450°F oven for 25 to 30 minutes, or until the skins are blackened and the flesh offers no resistance to a knife. You can also roast the peppers whole over a gas stove.
When the peppers have cooled enough to handle, remove most of the blackened skins, but leave some on if you like for a charred flavour. Roughly dice the peppers, then transfer them to a large cutting board with the other dry ingredients. Run across it all with a sharp knife until you have a slightly cohesive mass with chunks smaller than peas. Don’t over-mince. You can do this in a food processor, but go with brief pulses and the understanding that you may have to do the last bit of mincing by hand.
Transfer the mixture to a large bowl and add the nar ekşisi and salt to taste. Drizzle in enough olive oil to make a cohesive mass. Let the bread soak in the juices for a couple minutes, then serve.

Pics can be found below

Please note that these recipes have been sourced from cheaphealthygood.blogspot.com, seriouseats.com and veganappetite.com. I take no credit for the creation of the recipes and/or pics, and the only changes I have made is the occasional veganisation of milk/cheese

 

 

k. 

I Die

Wool: The only thing that could come between me and the beautiful cape. A part of my soul died when I read this amazing military cape’s description.



Update on vegan clogs. No such luck re the Forever21 find. After my disgruntled email they offered their reply;

Dear Valued Customer,

Thank you for your recent request.

At this time if you do not see an item or a specific size or color on our website, it is no longer available for purchase. Generally, we do not re-stock items but if they are, we are not notified in advance. It is recommended that you check our website periodically for new and re-stocked items. You can, however, check your local Forever 21 store/s to see if the item is available. You would need to provide the store with an item ID number/ Product Code.

We sincerely apologize for any inconvenience.

Sincerely,
Vanessa
Forever 21-Customer Service

So that was that. On the plus size I have since discovered that clogs are apparently available at Rubi Shoes. The minus being, its Rubi Shoes. Bad quality for sure! That wont stop me getting my cloggy fix though!

k.

Vegan Clog Update

ATENCION!

It appears that Forever21 have either removed or sold out of the ‘Biker Babe Clog’ that I featured earlier.

So . . Back to square 1!

I have enquired as to whether it will be available again soon, watch this space.

k.

Soy Un Perdedor

Que Pasa?

Quick update on my somewhat fruitless search for the perfect Vegan Clog. I stumbled across a site that I had no idea existed today!

Down The Rabbit Hole

An online vegan shoe shop, based here in fair Australia! :O This is something you don’t regularly come across! Especially not in Australia! So, yay for that!

Anyways, I am planning my next tattoo (forever planning) and it will be featuring predominantly a V for Vegan.

Excitedly telling my sister, someone overheard and added in- “But what if you stop being vegan, guess you could change the V to an M for meat”

It bugged me at the time, but I quickly said I would never change and went back to showing my sis the pic, but it stuck in the edge of my mind.

My sister mentioned it to a mutual friend today, showing her the pic I had sent, and she said the same, also saying what if I broke up with my boyfriend (slaadi) and dumped veganism along with it. This got me seeing a vibrate shade of rouge. A lot of people have implied to me before that I am only vegan because my boyfriend is.

I didn’t become a vegan so slaadi would ‘love me’, and I won’t become a meat eater when/if he stops. Its like the one thing/cause in my life that I am truly passionate about and it would take a great deal for me to unsee/unknow everything I know now.

 

I think ex-vegans are worse than naive omnis. We know too much. I don’t know if ex-vegans put in as much research as some, but honestly, knowing the things we do, I don’t know how a person could be remotely turned on by a piece of meat. This is not a ‘fad’ its forever. It’s a life style choice that I have chosen and will continue to choose for the rest of my life, and I couldn’t live with myself if I ever went back. I know that my family and friends are sceptical and think that I’m making a huge life time commitment that I cant necessarily keep, but I know and believe in myself, and believe I will be vegan forever. I accept there is things I will never have done like ‘eat cheese in Paris’ or ‘sashimi in Japan’ or ‘mudcrabs in Broome’ but that site ok with me.

 

She also compared veganism to religion. Sure its something that a large group of people believe in but it’s hardly like a religion, for starters it’s not based on a pack of lies! We don’t encourage hate, and DO encourage science.

Religion. Lol.

 

 

 

For those interested, here is a rough sketch of what I would like, though its on my left hand, when it will actually be on my right.

 

Always,

 

k.

Previous Older Entries Next Newer Entries