Veganlovlie

An Invitation to Self-Discovery through a Vegan Lifestyle

2012-05-30T22:20:00.000+01:00

A year and a half or so after going vegan, I met with a friend and she asked, "Are you still vegan?"
And naturally I still was, of course. But it kind of struck me to get such a question because when I made the decision to become vegan, I knew there was no going back. I knew this wasn't going to be just an experiment; this wasn't going to be just an "ok, let's try and see..."

Why am I telling you this is because I come across so many people who tell me that to be vegan needs a lot of willpower or courage and effort and they could never make the change. This makes me realise that what felt like the most natural thing to me, isn't actually the case for a good number of people.

I started reflecting on this as to why that may be the case. Most people, after becoming aware of the cruel animal industry, just cannot resolve to consuming meat and animal products again. The repulsion is so great that they automatically reject these and try to find substitutions. This is what initially happened to me. I went through a transitioning phase, as I didn't become vegan overnight. I gradually dropped one thing at a time and allowed myself to find the substitutions I needed. In doing this I realised that I also allowed my body and mind the time to adjust to the change.

One big question people face is "how am I going to manage all this?". When you first embark on the vegan journey it seems very time consuming and requires a lot of effort. This is true, I won't deny it. But you know, I enjoyed this phase so much because I had not only embraced a lifestyle change but also embarked on a journey of self-discovery.

The Mind
You see there is a connection that happens with your inner self when you make that decision. At first it seems a lot of effort because you have always been ruled by your mind. Now that you have become aware of the nature of things, the mind doesn't like it. It doesn't like it because you are disturbing its cosiness (human beings are creatures of habit), and to what it has been used to. It doesn't like it because you are forcing it to think outside of the box. It doesn't like it because you are forcing it to wake up and get real. You are now reprogramming it to distinguish between what the system wants you to believe and what you really want to do about it. In other words, you are forcing your mind to trash the trash!

"Veganism is more than a lifestyle;
it is one of the many inner quests to self-discovery."

There are always two sides to the coin. You can say that you are experiencing suffering or discomfort (that is, it is too hard to be vegan) but that does not have to be the case. This experience (of trashing the trash in your mind), you can either decide to suffer that experience or just observe it and not get involved. By not getting involved I mean to let your thoughts about this experience be just like clouds that are passing; a cloud passing above does not affect you. The experience in itself is non qualitative. You have the choice to attach whatever attributes you like to it. So, leave the mind alone and embrace the change you have decided upon. It will be forced to come to terms with itself at some point and when that comes, the mind will then become your greatest assistant.

The Body
Then alongside the mind comes the body. Some people may take a great toll on the body with the change. Initially, they may become sick and feel that this new diet isn't great after all. The body, just like the mind, also needs it’s time to adapt to the new diet (given that you are eating the right vegan food). It has been used to a different chemistry all this time. The time it takes for your body to adjust and make the necessary changes to accept the new diet may be expressed sometimes as illness and tiredness symptoms. This is merely a phase where the body is cleansing itself from all the 'not-so-good' stuffs (toxins) that it's been receiving; this phase will pass.

Support
Moral support, if you are not getting it, is another factor that comes in when making this lifestyle switch. People around you may be quite discouraging and you may feel disconcerted and unsure.
Moral support helps a lot but what do you do when you do not get it? Where do you turn to?
You could visit forums, groups and meet like-minded people if you can find some close to you. These will provide you with some kind of support but ultimately you will be left to your own self.
Well, allow me to tell you this: your own self is the key. This is where you turn to when you do not get the support around. Infact, even if you do get some support, your own self is what will keep you going strong into this journey.

The Self
What do I mean by turning to your own self? You see, veganism is perceived as fighting for the animals, an act of compassion; all attention is being brought to the outside. But where does this start? It starts from a calling from inside. This is not your mind, it's not an idea; it is just your very own self.

Let me put it this way. When I first became vegan (in 2007) and people would ask why I've made this choice, I would have all the vegan arguments to affirm myself as an avid animal rights fighter and the health benefits of a vegan diet. While this is all the more true, I have come to realise that I am vegan because I can see beauty in this embrace of the lifestyle. There is an element of beauty in having just plants on my plate. I cannot even cultivate the thought of the body of a dead animal on my dinner table. Through the years it has come down to just that; what my utmost inner being finds aesthetically pleasing. This utmost inner being is what I am referring to as your true self, a ‘you’ that just knows, a ‘you’ that is not governed by rules and games of the mind or ideas. Indeed, all the battles that we fight are merely inside and not out there.

Beauty
The thought of this beautifying experience alone, in a way, summons all the energy required to go through the process of embracing veganism. Indeed, an incredible amount of energy resides within ourselves if you pay close attention. Over the years, being vegan has not only helped kindle and feed that energy but in return this energy is what has kept me going. So much that now, it has become effortless for me to be vegan. It will be an effort again not to be!

"Veganism is more than a diet, it is a lifestyle". True. But it is much more than a lifestyle. If you can see this aspect of things when becoming vegan, you are bound to have the greatest experience of your life through the whole journey from effort to effortlessness.
Veganism is more than a lifestyle; it is one of the many inner quests to self-discovery.

Some good reads and inspiration:
How to turn vegan
Vegan lifestyle has health and other benefits, but 'animal-free' diet presents challenges, too
What is aesthetically pleasing to you?

Galway! Part 2 (Co. Clare Tour)

2012-05-27T14:19:00.000+01:00

A bit late but as promised, here is Part 2 of the photos of our Galway trip. I have so many photos from that trip that I had a hard time making a selection. We went for a tour around County Clare and the Cliffs of Moher. So, these photos are actually outside of Galway.

Dunguaire Castle

Poulnabrone Dolmen

The Cliffs of Moher

The Cliffs of Moher

A nice enchantment with a woman playing harp on the Cliffs

Places we visited:
Dunguaire Castle which is a 16th-century tower house on the southeastern shore of Galway Bay in County Galway
Poulnabrone Dolmen which is a portal tomb in the Burren, County Clare, Ireland, dating back to the Neolithic period, probably between 4200 BC to 2900 BC.
Cliffs of Moher - very popular attraction in Ireland; it receives nearly one million visitors a year.

We stopped at many more places on the way. We brought our own packed sandwiches lunch that we prepared in the hotel room before leaving; there weren't going to be much vegan options eat outs on the way. It was a really nice tour with unbelievably beautiful scenery and a stillness in the air that you only experience outside of Dublin.

Stay tuned, there'll be a Part 3 coming at some point!

Jewelry Joy: I Was Interviewed!

2012-05-23T17:11:00.000+01:00

Some of Corrinne's creations.

The lovely Corrinne from Pin and Tack offered to interview me about my handmade jewellery making. She is actually hosting a grand Jewelry Joy week at her blog featuring different artists and their work. Corrinne is such a creative person herself and I am very fond of her handmade cards which remind me so much of the ones I used to make for the family and friends. She does a lot more than cards though!

If you would like to read more about me and how I got into making jewellery, head over to this post at Corrinne’s blog where she also featured my 'How To Make Paper Beads' tutorial. For this Jewelry Joy week, I am also offering a 20% discount on anything in my shop until the 30th May.

Get the discount code from Corrinne’s post then use it at checkout in my shop.

There are also some other giveaways/discounts happening at her blog at the moment from other artists. So, have a look!

I hope you enjoy!

123Smoothie Dessert

2012-05-23T14:12:00.000+01:00

At the Lovlie Cocoon, we bake a vegan cake almost every week. Be it at tea time or dessert, cake always saves the day! But this week I really needed a break from cake but still wanted some kind of dessert. Something lighter than cake... And then it came to me while pondering over the big basket of fruits sitting on the top of our kitchen cupboad. Nature's generous bounty of fruits have made their way in my (almost) daily breakfast smoothies but it was time I called them in a smoothie dessert.

The good thing is that, as luscious as it looks, this dessert is really made in a whiz; all you need is a blender or hand blender (which I used). It doesn't leave you with a guilty conscience since it's all fresh fruits with no added fat or sugar but most important, it tastes great! If you've got friends coming over but don't have the time to spend making an explicit dessert, this one is sure to impress; it will look like you've spent quite some time and effort making it. You could also be whizzing this up while you are entertaining your guests.
This is one dessert that will be loved by adults and kids alike. I call it my 123Smoothie Dessert because there is only just 3 quick and easy steps.

Ingredients (2 servings)
Bottom Layer:
1 avocado
1/2 banana
1 tablespoon maple syrup or 1 pitted date (optional)

Top Layer:
200g fresh strawberries
1/2 banana
1 teaspoon maple syrup (optional)

Toppings:
Any fruit of your choice, cut into small pieces. I chose oranges. Melons are a great choice too!
Maple syrup to drizzle on (optional)

Add the ingredients for the bottom layer in a blender (alternative use a hand blender). Process until smooth. Spoon the mixture equally into 2 cocktail glasses.
Scrape the blender clean.
Then add the ingredients for the top layer in the blender. Blend until smooth. Pour equally in the glasses.
Arrange the fruit pieces on top. If you are not serving this immediately, you can leave this out and arrange just before serving. (The fruits will gradually sink to the bottom otherwise).
Decorate with some fruits pieced through a toothpick. Make a slit in the bottom piece of fruit to secure it on the rim of the glass.

Voilà! Easy as 123Smoothie!

Break It!

2012-05-20T03:15:00.001+01:00

I've been testing out some vegan chocolate in the Seed & Bean brand lately. So, I wanted to post a mini review.
I've found 4 flavours at my local Holland & Barrett store and these are:
Ginger
Mandarin and Ginger
Chilli
Lavender

My favourite is the Ginger one. It has tiny ginger nibs with the percentage of chocolate being just right for how I like it. And I love ginger chocolate in general. The Mandarin & Ginger is okay. The Chilli is not for the faint hearted. I ended up cooking it in a brownie mixed with some plain chocolate! Then the Lavender... hmmm! I was all excited about this one when I bought it but it turns out, I didn't like it at all. Maybe that's just me but I felt like I was eating a bar of soap.

So, the only one I'd purchase in this brand is the Ginger flavour.

And here's a funny quote that I quite like:

Strength is the ability to break a chocolate bar into four pieces with your bare hands - and then eat just one of those pieces.
~ Judith Viorst

Isn't that just true?

Yummy. Tempeh. Sushi. Vegan!

2012-05-16T00:15:00.002+01:00

At the Lovlie Cocoon we are big fans of sushi, vegan of course! Before we discovered how tasty tempeh sushi could be, I used to make it using pan fried tofu.
But tempeh sushi rocks so much more!

What is tempeh? If you are unfamiliar with it, tempeh is made from soy beans. I am not a great fans of soy products in general and we try to limit our consumption of soy. However, what makes tempeh a preferred soy product is the fermentation process that it goes through. This makes it much easier for the body to digest the soy beans.

Tempeh originates from Indonesia where it has been a staple source of protein for several hundred years already. Like I was saying before it is made by a natural culturing and controlled fermentation process that binds soybean particles into a cake form. The process involves cleaning, cracking, dehulling, cooking, then inoculating with a starter culture, and finally incubating. During incubation the important phase of fermentation occurs. Tempeh owes much of its flavour, texture and nutritional properties to the process of fermentation.

The starter culture (rhizopus oligosporus), a friendly culture, is a filamentous form fungi. As the culture spores germinate they bind the soybeans together into compact white cakes. The chunky cake of beans has a mild, nutty flavour with a firm yet tender, meaty or chewy texture.

Tempeh can be used in many recipes. I've used it in curries, stir fries, sandwiches but my favourite way of eating it is in sushi preparation.

Sushi is actually relatively easy to make. You may need a little practice with the rolling part but if you have a sushi mat, it is not that much of a challenge.

For the sushi rice:
Ingredients (for 4 nori rolls)
250 g sushi rice
40 ml mirin (or rice vinegar)
1 1/2 tablespoon demerara sugar
1/2 teaspoon salt

For the filling:
1 courgette
1 avocado
250g tempeh block
3 tablespoons soy sauce
1 - 2 tablespoons vegetable oil for pan frying

Prepare the rice:

Wash rice until water runs clear (or almost).
Place in a deep pan and add water. Place your finger in the water so that it is only touching the rice, the water level should be at the first knuckle. (This is the correct amount of water to use) Boil the sushi rice until cooked but not mushy. (All water should be absorbed).
While rice is boiling you can prepare the seasoning. Add sugar and salt to the miring and warm on a gentle heat until sugar completely dissolves. Remove from heat and set aside to cool.
Spread rice on a large plate, pour on the mirin while mixing with a spatula. As you are mixing the (still hot) rice with the mirin, fan it to cool it down. Fan and fold in the mirin. Keep doing this process until all is well mixed and rice has completely cooled.

Prepare the filling ingredients: (you can do this while the rice is boiling).

Cut the tempeh in long strips (defrost tempeh beforehand if using frozen). Marinade in the soy sauce and lightly pan fry with 1 - 2 tablespoons oil. They will be done relative quickly, once they get a golden coating.
Cut the courgette in julienne.
Cut avocado in half, remove the stone, then peel them. Cut into long strips. (Avocados should be more on the creamy texture than firm, so use ripe ones preferably).

Make the rolls:

Lay the sushi mat on a chopping board. Place a sheet of nori.
Cover with a layer of rice.
Lay the courgette, avocado and tempeh strips in a line on the side closer to you.
Roll using the mat, make sure you tuck in the ingredients properly with the first turn.
Dab the other end of the nori with a little water (so that it will stick and close well), then roll completely.
Unroll the mat, cut through the nori roll with a sharp knife. (It helps to get a cleaner cut if you wash the knife after cutting each roll).

Serve with soy sauce, wasabi and pickled ginger.

Succulents!

2012-05-13T11:30:00.000+01:00

Oh how I love these succulents! On my wishlist...
From Succulents Galore on Etsy.

Popeye, We Love You!

2012-05-12T14:27:00.003+01:00

I call this my Popeye Flu Buster Smoothie! Whenever I feel a little flu coming, this smoothie seems to keep it at bay. If you've tried green smoothies already, you know the amazing health benefits that comes out of every glass.
Well here's my own flu buster concoction.

Ingredients
2 cups baby spinach leaves
Juice from 1/2 lemon
2 tablespoons maple syrup (adjust to taste)
1 apple (I usually peel)
Water as required if too thick

Place all ingredients in a blender (alternatively use a hand blender) and blend until smooth.
It's best consumed immediately.

And just a little analysis on the ingredients:
Spinach for its great amounts of antioxidants, chlorophyll, vitamin C and iron. We all know that antioxidants are essential for optimum health. Chlorophyll, because they enable the body to be more receptive to sunlight, enhances the immune system, purifies the blood and rejuvenates the body (according to some experts). Iron helps boost the immune system. A deficiency in iron results in anaemia and weakens the body's immunity which makes it more prone to catching infections.

Lemon juice for vitamin C that also helps in the absorption of iron.

Maple Syrup for magnesium which also supports a healthy immune system and regulate blood sugar levels.

Apple for added vitamins and taste :).

Green smoothies are great for all the vitamins and minerals they bring to the body but most importantly they are alkalinising foods. Viruses cannot thrive in an alkaline environment and keeping a proper alkaline balance in the body makes it difficult for viruses to survive. You can do your own research on alkaline diet and foods. While there is no convincing scientific or medical evidence of the benefits of an alkaline diet, a lot of people have and are benefiting from such a diet which has in some cases proved to cure cancer and many other diseases. So, this one is up to you to research.

Disclaimer: I am not a doctor or naturopathist / herbalist, this is not a prescription for flu but only my own experience as an avid embracer of kitchen table medicine and natural remedies. So, always consult your doctor if you have a particular condition before consuming anything you are not sure of.

How To Make Paper Beads

2012-05-09T20:04:00.001+01:00

It's been a while since I posted some crafty things on here. Ever since I got my first batch of paper beads from Paper to Pearls™, I have been fascinated by them; they look so gorgeous that you wouldn't think they are made of paper. The batch I got have a nice selection of beads from which I've made a lot of nice jewellery, earrings being my favourite.

However, I kind of wanted to make some of my own. Not that I will stop buying from Paper to Pearls and support them, but I have a lot of paper, junk mail leaflets, old magazines, left-over gift wrap paper etc around the house that could benefit from a little upcycling and turned into great looking and eco-friendly jewellery.

So, here's how I make them myself - a little project that might keep you busy if you are after some crafty thing to do.

How to make Paper Beads

You will need:

Colourful pages from old magazines, calendars, gift wrap paper or any colourful paper. You will lose the designs on the paper as you roll them into beads, so just try out different papers to see the effects you get. But remember the thicker the paper the fatter the bead!
Scissors
Pencil or pen
Ruler (preferably a long one)
Toothpick (or needle)
Liquid glue (paper or all-purpose craft glue will do)
Resin or Clear varnish - most clear varnishes from local store will do or nail varnish.
Any other jewellery items like wires, threads to make the beads into jewellery.

First lay your paper flat. Measure 1cm intervals on one side. On the other side start with 0.5cm then 1cm intervals from it. Score the paper. Depending on the size you want your bead to be you can increase / decrease the width.

You can experiment with different shapes of paper cutting; this will result in beads of different shapes.

Cut along the lines.

For the next steps:

Take your toothpick and starting at the thickest end of the strip.
Start rolling it tightly around the toothpick. Using your nails to catch it in at first.
Ensure to keep the paper central.
Apply a dab of glue at the end.
Roll the last bit and press down on it for a few seconds to hold the bead in place.
The finished bead.

The finished beads.

If you are making a small batch, you can leave them on a toothpick each (this is what I tend to do). Some people thread the beads on plastic wire or fishing string. Whichever you choose, make sure the string is thick enough for a snug fit and the varnish cannot seep in to block the holes.

If using resin, prepare according to package instructions. I use a 2 part epoxy resin.

Start varnishing. I use a brush and give them at least 2 coats of resin / varnish. Leave to dry for 2-3 days, and your beads are ready to use!

You can use some firm foam or anything you can hold the toothpicks on. The only thing I had on hand was a potato!

Make into jewellery: earrings, pendants, necklaces... You can add other beads and charms, hooks and wires; I leave it to you imagination. I hope you've liked this tutorial.

But then again, if you already have enough to do and would rather just buy some, you may want to have a look at some paper bead jewellery in my shop.

For more handmade jewellery visit the Bijouxlovlie store.

Da Vinci on Veganism

2012-05-07T19:21:00.001+01:00

The time will come when men such as I will look upon the murder of animals as they now look upon the murder of men.
~ Leonardo da Vinci

Coriander Chutney with Savoury Crêpes

2012-05-05T01:10:00.000+01:00

Coriander chutney is a popular raw condiment in Mauritius, usually eaten as part of a main meal or with snacks to enhance flavour. It is a nice sauce to go with many savoury cakes and in this case savoury crêpes.
I like to use leftover chutney as a salad dressing too.

The recipe is very quick and easy to make; it is also raw and a great way to eat raw coriander. Originally it is made with onions and garlic but since I don't eat those, I have substituted with ginger. Feel free to add these in if you like, 1/2 small onion and 1 garlic clove should be enough.

Easy Coriander Chutney
Ingredients
3 - 4 salad tomatoes
1 bunch coriander (about 25g)
2 - 3 green chilies (or to taste)
1 teaspoon ginger, minced (or use an-inch cube size piece, cut into fine pieces)
1/2 teaspoon salt

Place all ingredients in a blender (or use a hand blend) and blend until a puree consistency is obtained.

And here's an easy peasy vegan crêpe recipe:

Savoury Vegan Crêpes
Ingredients (about 16 - 20 crêpes)
1 cup plain white flour
1 cup strong white flour (substitute with plain white if you don't have this)
550 ml water
100 ml oat milk (I found oat milk to give the best results among other non-dairy milk)
3/4 teaspoon baking powder
1/2 teaspoon curcuma or turmeric
1/2 teaspoon salt
2 - 3 stems scallions or coriander, finely chopped

Mix flours with baking powder, curcuma and salt. Add water, stirring with a hand whisk to avoid lumps. Add oat milk and scallions.
The crêpe batter should be smooth.
Heat a crêpe pan on medium heat.
Laddle the batter and spread around into a nice circle shape.
Cook for about a minute until the bottom side is no longer sticky.

Then flip over onto the other side and cook for another minute or two. You can flip again if required.
Remove and stack on a plate. Stacking them will keep them softer and warm.

Spread with coriander chutney, roll and serve while still warm. This makes a delicious brunch or snack anytime.

Vegan Bake Sale 2012

2012-05-01T19:39:00.000+01:00

As promised (if you have been following me on Facebook or Twitter), here are a few photos I took for the Vegan Bake Sale we had here in Dublin last Saturday (28th April 2012).
I donated a Pineapple Upside Down Cake with Coconut. I took a few shots while I was making it. But I haven't had the chance to write down the recipe yet. So, just some photos for now.

I like to use fresh pineapple instead of canned ones because the taste is so much nicer! I corked out the centre with a small knife.

Then, I greased the bottom of the pans and laid the pineapple rings. I sprinkled with a little soft dark brown sugar.

Poured in the batter.

All baked! Out of the oven!

I used fresh coconut that I grated and lightly toasted in the oven.

I iced the cake with vegan buttercream frosting and the toasted coconut.

At this stage I was dying to have a slice for myself!

I packed it in a box with the lid at the bottom...

Now some photos of the bake sale. (Sorry about the poor quality of these ones, it was a cloudy day and not much light was entering the hall. I thought they would be better shared despite this.) It was a great day! The cakes went away quickly and it seems everyone had a good time.

Here are some baked goods from others who donated:

I got myself a few yummy treats:

And I got a shot of the inside of the Pineapple Upside Down cake:

So, that is all for now.

Drum Beats for the Giveaway Winner, "I ♥ Trees" Pendant!

2012-04-29T13:35:00.000+01:00

Drum beats as I announce the winner who was picked by the random number generator:

Number 6 is Jenn!

Congratulations Jenn! You'll be receiving an email shortly so I can get your details.

Thank you everyone for participating. Those who didn't win this time, stay tuned, I have plans for other giveaways soon.

Coming up soon are the photos I took from the Vegan Bake Sale. If you are following me on Facebook or Twitter, you'd know I've been busy baking. I made Pineapple Upside Down Cake with Coconut. It was a hit and the cake disappeared in no time! There were loads of other goodies too brought in by other fellow vegan bakers.

Closed A Giveaway: I ♥ Trees Pendant

2012-04-20T21:02:00.000+01:00

It's been a while since I hosted a giveaway. Well, here it is! This one is a thank you for all the new Facebook fans I've been getting recently. It's really awesome and I have to say a special thank you to My Attitude - My Life - My Rules for sending them my way.

So what am I giving away?

This "I ♥ Trees Pendant" (a unique piece, handmade by me) to one lucky winner. The rules are simple. Just visit Bijouxlovlie on Etsy and tell me what's your favourite piece of jewellery in the shop. Leave your comment on this blog (not on Facebook). I can only count entries in just one place to keep it more organised.
Please only leave one comment.
Entries close Friday 27th April 2012, 11:59PM GMT

**Update: Entries are now closed. A winner will be announced soon.**

The winner will be chosen with a random number generator.

Important: Be sure to leave me an email or link on which I can contact you in case you are the winner.

To make sure you don't miss out on updates (and sometimes posts on Facebook only), please like Veganlovlie on Facebook. You can also follow me on Twitter @Veganlovlie.

By the way, the pendant will come nicely gift wrapped, just if you wanted to give this away in turn to someone else.

I hope you like this one. Good luck everyone!

Irish Tea Brack

2012-04-14T19:40:00.002+01:00

This is a popular fruit loaf in Ireland. I sometimes buy fruit loaves in the supermarkets; they have some that are dairy & egg-free. I've always wanted to try out a proper homemade tea brack recipe though. After searching for a vegan recipe, I found that most of them used egg-replacer which I didn't have. So I decided to start off from a non-vegan recipe that I veganised.
I replaced the egg with 1/2 a banana. Only half was just the right amount to act as a binding agent without leaving the banana flavour behind. I also reduced the sugar because I thought the fruits would provide enough sweetness and also because I like this to be more like a loaf than cake. (I could have reduced the sugar even more I think...)

The original (non-vegan) recipe said to bake this at 160 degrees Celsius for one hour. But I started baking at a higher temperature then reduced gradually. It took longer than an hour and in the end I baked it for an hour and a half. It might have been because I used prunes and they contain a bit more moisture. So, if you are not using prunes, you might need less baking time.

Ingredients
100 g muscovado (or soft dark brown) sugar
1 tablespoon molasses (optional)
300 ml black tea (I brewed strong Lyons loose tea)
350 g mixed dried fruits (I used raisins, chopped dried apricots, prunes and dried cranberries, you can reduce the amount to 250g for a bit less fruit)
1/2 banana, mashed
240 g flour (I used 75g wholewheat and the rest plain white)
1 heaped teaspoon baking powder

Preheat oven to 180 degrees Celsius.
Add dried fruits to hot tea. Dissolve in the sugar. Let soak for about 15 minutes.
Mix baking powder and flour.
Add liquid ingredients, stir and mix well.
Add mash bananas.
Pour into a loaf tin.
Bake for 1h and 30 minutes (or until a metal skewer comes out clean). I baked this at 180 degrees Celsius for the first 20 minutes, then lowered to 160 degrees for the next 50 minutes, and then 170 degrees for the final 20 minutes. I turned off the oven and let it sit in there for another 10 minutes.
Allow to cool before cutting.

I liked the way it turned out; it was crusty on the outside but moist inside. This is nice smeared with a bit of vegan margarine too! Enjoy with a cuppa tea.

Wabi-sabi

2012-04-13T01:22:00.005+01:00

Wabi-sabi

Have you ever wanted to just get out of the house being just you without having to look in the mirror first to see if you looked okay to go out? Are there things out there that you find incredibly beautiful but would not dare say they are because the whole world may not share the same opinion?

Freckles as beautiful as stars in the sky.
Image from here.

Wabi-sabi, a Japanese concept that has now resonated strongly within me. What is wabi-sabi? I have explained the concept of wabi-sabi briefly as being the expression of beauty through imperfection and simplicity.
However, the concept of wabi-sabi expands far beyond this short phrase. I would thus like to not only elaborate a bit more on this concept that I have embraced but also share with you my personal expression of wabi-sabi.

In fact, words would fail to explain what wabi-sabi exactly is; it is but an expression of our natural self . It is the desire to embrace a natural way of life that eventually becomes part of one's philosophy and relationship with one’s surroundings.

The truth is wabi-sabi is inevitable. How one embraces it is what makes the difference in how it is perceived and experienced.

My Wabi-Sabi Embrace

Throughout my life, until recently (where I’ve experienced a turning point), I have been conforming to society's way of things both socially and in the work place. As a graphic ui (user inteface) designer, I have learnt the concepts of design such as alignment, balancing and colour theory, typography, layout, to name a few. While I’ve been following the 'rules' (almost!) and producing slick and what we would call 'perfect' designs that were generally pleasing to people (and especially the boss!), I have recently been questioning myself deep down about these aspects of things.

In the western world (where I have moved to for a number of years now), the concept of beauty is very well defined. Like I've said before, looking at yourself in the mirror before going out is probably something everybody does. Not that this is against the wabi-sabi concept but this gesture defines the concept of beauty meticulously. Aging, for example, is demeaned. Beauty is mostly perceived through the physical. Beauty models are photoshoped to look a certain way. During my two years of working as a Photo Retoucher in the fashion business (at ASOS.com), I did airbrush a lot of models to the image of 'perfection', despite the fact that I personally find people more attractive with their slight flaws.

Have a look around - that billboard, the ad on the bus shelter, the metro, tv, newspaper, magazines, the internet… We are constantly being overloaded with ‘instructions’ about how to live, dress, eat, socialise, even love and add anything to the list. Little (if not, no) room is left for self-expression, let alone your intuition. The word control springs out of my mind.

Over here, common practice every now and then, my colleagues or friends meet down the pub. Now, I am no longer even a social drinker ever since I changed lifestyle to veganism; it made sense to drop all alcohol if I was going to take care of my body. So, even in a pub I would usually go for fruit juice or water. Shocking, quite, if not, very, for some people. Basically, it is out of the norm here. That is to say, why would I go to a pub to have fruit juice or even worse green tea (if they happen to have it)? Plainly, it means I cannot socialise in a pub if I am to have non-alcoholic drinks throughout the night, lest having 20 questions to answer as to why I am not drinking alcohol. Anyway, this was an illustration of how much control society holds on us.

I have been finding it quite a challenge to conform to the rules (it has been a while now), socially, within the family and in the work place. I am not saying I am starting to become a renegade but it is rather my concept of things and relationship with my surroundings that are changing. Fundamentally, the struggle for perfection is really an attempt to eliminate imperfection. However, this struggle is exhausting and ultimately futile.

Reflecting back on my life into the things I have really loved and that which resonated deep within, I find that each time I really felt a sense of happiness there was the concept of wabi-sabi naturally being applied into the flow of things. Here’s a story:

I met my boyfriend in the workplace when we were working for the same company in 2003 (We've been together for nine years now). He was the one to approach me. On our first lunch date (at work), he wore a nice blue shirt looking smart and of course trying to make the best impression. He did look slick and the typical perfection (as we would call it) for a first date. However, I came to realise, this was not what impressed me most about him on an appearance level. He had beautiful fine facial features all well balanced except for one thing. His ears! They are the protruding type. They stick out more than normal. This was what did it for me! That one flaw in an otherwise perfect head is what I found attractive. The incredible elvish look they gave him, is what has left this impression, for a lifetime... Now, we all know how protruding ears can bring a lot of misery to children especially as they are exposed to teasing among friends. And sadly some people even seek treatment or surgery for this while it does not impair the use of any organs in any way.
So, every time I would mention to my boyfriend about how attractive I found him with the protruding ears, he would think I was teasing. (I think he is convinced now that I am genuine about this!)

To love our traits,

To find beauty in the imperfection of nature,

To live life through the senses,

To better engage in life as it happens,

In other words…

… flow, surrender ...

Wabi-sabi nests all of these although the competitive society of today does its best to cast them out.
Embracers of this philosophy live through the senses and better engage in life as it unfolds, rather than spend energy on unnecessary thoughts.
In allowing ourselves to be gracefully lulled by the course of life, wabi-sabi naturally settles in the appreciation of assymmetry, roughness/irregularity, simplicity, modesty, and the appreciation of natural objects and processes.

Wabi-Sabi and Nature

In reference to the Western ideal of top notch beauty as something epic, grandiose and durable, wabi-sabi is the exact opposite. Observed in nature, wabi-sabi is not the moments of bloom and greenness but rather moments of inception or fading away.

It is not about gorgeous flowers, magnificent trees and breathtaking landscapes. It is about the insignificant and the shy, the uncertain and the transient: things so subtle and brief, they are invisible to crude eyes.

When you think of wabi-sabi you think about materials that occur naturally like mud, clay, wood, bamboo, cloth, paper, hemp, grass and even iron. These would physically change with the passing of time hence the sense of impermanence. Wabi-sabi would not relate to materials like plastic, glass, aluminium.

Wood jewellery by starlightwoods.

Wabi-Sabi and Street Art

Here’s a beautiful illustration of the wabi-sabi concept: Graffiti weeds by NYC artist Gina Dawson. She beautifully developed this concept of creating sculptures of dandelions and other assortments of weeds out of coloured paper and then installing them all over the city. Most people would regard weed as much as graffiti a curse, an eyesore! Gina’s expression of something as insignificant as weed through a beautiful work of art is a nice embrace of the wabi-sabi concept.

Wabi-Sabi and the Handmade

Embracing wabi-sabi in my life has naturally kindled my appreciation of the handmade. My own handmade jewellery work certainly bears the wabi-sabi traits – they are not always symmetrical, each item is unique in its own way. But from a wabi-sabi point of view, these imperfections are not...imperfect. They look as though that’s the way things should be. Perfect, in other words.

Nothing is finished
Hence, there probably isn't a conclusion to this...

But how about starting to embrace this concept for yourself?
Some people would spend a few thousands to get the perfect teeth alignment and the whitest shade possible (while there was probably not much wrong with it in the first place; remember Kate Moss became famous thanks to the gap in her teeth). Others would go on starvation diets to get that magazine model look (at the detriment of their health). Just when did we start to think that the perfect body means only skin on bones? One of the most adored woman in history was far from looking like a walking skeleton.

Is the struggle for perfection really an attempt to boost self-esteem? Or so has society condemned us to believe that this ought to be the case?

Instead of going for materialistic pleasures of the mundane world, why do we not start to learn to be content with our lives, exactly as they are today? Then slowly, allow the changes to happen naturally, merging and flowing with nature and all the rest, just how things intended to be...

Watch this space, more to come... because

...nothing lasts, nothing is finished, and nothing is perfect...

Good Reads on Wabi-sabi
Wabi sabi: the Japanese art of impermanence
What is wabi-sabi? -architect Tadao Ando
Wabi-Sabi Time: Seeing Beauty in the Everyday

Lovlie Musings...Coming Soon!

2012-04-10T23:29:00.000+01:00

A while ago, I mentioned that I was going to introduce some new types of content on this blog. I will be starting a new section very soon - Musings - which will be, as the name suggests, a collection of thoughts and contemplation or sometimes ramblings.

Watch this space!

Galway!

2012-04-10T02:02:00.001+01:00

I'm back from Galway. We had a really nice break, Boyfriendlovlie, Sisterlovlie and myself in the city and we also visited the Cliffs of Moher in County Clare. Like I said before, I visited Galway more than a year ago and fell in love with this cosy little city. It has a very positive spirit and vibrance. People are very friendly and there are quite a few vegan-friendly places. Here's a handful of photos. I'll post some more from our tour to the Cliffs of Moher and County Clare later. Hope you enjoy!

Ireland is divided into four provinces, Galway being in Connacht.

We had a nice view of the River Corrib from our hotel room window.

Easter Break

2012-04-05T23:20:00.000+01:00

Daffodils has sprung and bloomed. They are almost gone already. But they've added so much spirit to the beginning of Spring with their golden dress!

I am off for the Easter break to spend a couple of days in Galway (on the west coast of Ireland). I've been there before but I loved this cosy little city so much that we've decided to pay another visit.
I'll share some photos when I get back.

Happy Holidays!

Bitterness That Rocks My Palate

2012-03-21T22:45:00.001Z

While I am quite a sweet tooth person, I find it strange enough to myself that my favourite vegetable is completely the opposite taste - bitter gourd.
I am probably one of the very few persons who has bitter gourd as a favourite vegetable ever since I started eating it as a kid. This is no joke, I absolutely love bitter gourd and all things slightly bitter (real dark chocolate being second on the list).
Now that I think about it, it probably makes sense that my body naturally calls for some bitterness to counteract all the sweet I put into it.

Everytime I would go back to Mauritius for holidays, I would request bitter gourd curry from Mum for my first dinner. One of Mum's specialities is a somewhat dry curry with potatoes. We would have this over rice with a nice refreshing watercress soup.

I imagine that bitter gourd is not a popular vegetable and certainly not with kids. My mum must have been really happy for not having to convince me into eating this nutritious vegetable. I recall I was quite the one who would point out that we haven't had bitter gourd in a while!

Why should you eat bitter gourd?
Despite its unpopular taste, bitter gourd has many nutritional benefits. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.

Bitter gourd is also very good for diabetic patients since it has an insulin-like compound that can act as an insulin replacement.

How to eat it?
People prepare bitter gourds in many different ways from making it into chips to juicing.
Here are some nice information and consumption tips that I found about bitter gourd.

For my part, I prefer it best as chips and curry (Mum's style). I still need to try it as juice.

Mum's Bitter Gourd Curry (slightly adapted to my way)
Ingredients (serves 5 - 6)
4 bitter gourds
1/2 cauliflower head (cut into florets)
3 medium potatoes (cut into about 2-inch cubes)
1 tablespoon ginger (minced or finely grated)
1/2 tablespoon curry powder
1 tablespoon turmeric powder
1/2 teaspoon ground cumin (optional)
1/2 teaspoon garam masala (mix ground spices - pepper, cloves, cardamon, cinnamon, nutmeg) (optional)
1/2 teaspoon fenugreek seeds
2 fresh green chillies (optional or to taste)
1/2 can coconut milk
Vegetable oil (for cooking)
Salt to taste
Water as needed for cooking

Fresh tomato and coriander for garnish

Prepare bitter gourds by scraping the bumpy skin off with a vegetable peeler. Cut in half lengthwise and remove the seeds. Then cut again in half lengthwise and across. Thoroughly, wash in a salt solution (1 tablespoon salt in a big bowl of water). Drain.
Heat 1 tablespoon oil in a non-stick pan. Add bitter gourd pieces. Stir fry for about 8 - 10 minutes until half cooked and slightly tender. Remove set aside.
Heat another tablespoon oil in the same pan. Add in potatoes. Cook covered until potatoes are halfway till done. Add in cauliflower and cook for another few minutes until both potatoes and cauliflower are nearly cooked. Remove set aside.
Mix curry powder, turmeric, cumic and garam masala with a little water to make a paste.
Heat 1 tablespoon oil, add fenugreek seeds. Roast for about 10 seconds.
Then add in ginger and the curry paste. Roast for 5 - 7 minutes, adjusting water slightly so as not to let it burn but not too much so that it doesn't roast.
Add in all the pre-cooked vegetables and chillies. Add coconut milk and a litte water (if required). Simmer for a few minutes until vegetables are cooked through.
Add salt to taste.
Reduce liquid to a somewhat dry consistency.
Garnish with fresh chopped tomatoes and coriander.

Enjoy with chapatis or rice.

Some New Jewellery Designs: Ethereal Plant Beings Pendants

2012-03-10T19:37:00.001Z

It's been a while since I talked a bit about what I've been up to with my handmade jewellery making. I try to fit in some jewellery making into my schedule, as I find it very relaxing and I haven't stopped enjoying it ever since I started. I've recently explored more with air-dry clay and stamped style jewellery. These are some new pieces I've made, Ethereal Plant Beings Pendants:

These imprints are actually drawings, made by Boyfriendlovlie, that I've ~~nicked~~ used.
Here are his original drawings:

These are entitled 'Observing the Observer' © 2012 Kevin Mangaroo.
They are also available as t-shirts...
Boyfriendlovlie has been drawing all his life, from monsters to cute characters, environment and landscapes, comic book and concept art. With illustration and graphic arts as his specialization, he has worked in various fields. He particularly enjoyed his last job as a Concept Artist at Realtimeworlds UK which was a game production studio.

A few samples of his work here:

See more of his other works.
If you would like to say hello to him, don't be shy, or if you have any need for illustrations / drawings / some digital paintings, just email him. He'd be delighted. :)

For my part, I've sent these drawings to be made into stamps that I then applied on the clay. The indentation are then enhanced with acrylic paint, after which I coat the pendant with a layer of eco-friendly resin to protect the paint and increase durability.
I really like how they've turned out.

Here's another one I've made inspired from nature. 'I Heart Trees Pendant'. This one is my own drawing made into a stamp.

How do you like them?

Pendants are available in my Etsy store. They all come in a handmade linen bag and kraft paper pillow box, ready for gifting.

Purple my Taste Buds!

2012-03-09T01:35:00.000Z

One of my favourite childhood food was undoubtedly boiled tapioca, yam or sweet potato, just plain smeared with butter. I was particularly fond of tapioca mashed in a little milk as well, apart from the butter. Vivid images of Mum making these for us after school came to my mind when I saw an array of yams and other root vegetables at the Asian market last weekend. I can still recall the aroma of melted butter on those hot root vegetables!

While sweet potato is a staple in my kitchen, I had never seen the purple ones in my local store. Yams and the rest would have been a staple too if I didn't have to make the trip to the Asian market to buy them. So, I got some of those purple sweet potatoes. Infact I had never had them before!

When I came back home, I checked the internet to see what people usually make with these. Just as I anticipated, these little purple babies go in anything from cakes to soups, even cheesecakes and flans! Now I had too many choices. Most of these recipes would need to be veganised; that wasn't a problem though.

Well, I end up making them exactly the way I liked root veggies as a child - plain smeared with vegan margarine.

I thought they would taste like the regular (orange) sweet potatoes but these ones were like a cross between tapioca and sweet potato. Very nice indeed. Colour and taste - gorgeous!
These for me make a good breakfast, although I wouldn't mind having them for or as part of any meal.

Sometimes the best meals are the simplest ones! Next time though I will definitely try make a cake or muffins or a pie or a cheesecake or a ...

My Way of the Salad

2012-03-04T01:56:00.003Z

What's your concept of a perfect salad?
Most of my work lunches are my own packed salads which I make the night before. I prepare and pack the dressing separate. While I make salads at least 4 - 5 times a week, I don't actually blog about them that much.

If you eat salads that regularly, you start to try and find ways to make them more interesting and creative.
I have been improving my salad making skills over the years of being vegan and while I now have just gotten into the habit of it, I realise that I have intuitively adopted a kind of concept for making my salads more appetising and satisfying as a meal in itself. This is something I need to share, I thought!

So, here's my take on salad creation.

First, I pick a base, i.e. the bland part:
This is usually a bed of green leaves - spinach, rocket, watercress, lettuce or a mixture of these..., or I sometimes go for brown rice, couscous, quinoa...

Then, something sour:
Green olives, capers, pickles, citrus fruits like sour oranges, grapefruit, even sour grapes (if you've bought some grapes that are too sour to eat, toss them in a salad!)

After that, something sweet:
Beetroot, sweet cherry tomatoes, sweet potatoes (boiled or roasted), sweet fruits (strawberries, pineapple, apples...), dried fruits

Last, something oomphy (my favourite part)! Something that takes the taste to another level:
For this one I mostly like to use something spicy like spicy peppers, chillies, jalapenos or I go for things like seaweed, exotic flavours like fresh coconut pieces, lemongrass, ginger, fresh herbs like mint, basil, parsley, coriander, preserves or pickles like sundried tomatoes, pickled mushrooms...

I sometimes add in some sprouted pulses like mung sprouts or alfafa if I happen to have them and for natural fat (as I don't like adding oil in my salads) I toss in some avocadoes. I don't add seeds because I'm allergic to them but they are a great addition and, by all means, I really recommend them in salads.

Now for the dressing, I usually identify the most overpowering component of my salad and counteract it with the dressing. So, if my salad is on the spicy side with chillies etc, I will make a somewhat sweet and sour dressing. If my salad is mostly on the sour or bland side, I will add a bit of spiciness or sweetness in the dressing. You get the point...

Texture: you may want to play with the textures in the salad; most ingredients will probably be crunchy but I like to add in a few mushy textures as well like roasted sweet potatoes, aubergines, boiled beans...

So, for this particular salad, I happened to have some green mangoes that I picked up at the Asian market. I really love green mangoes eaten as lightly pickled in a bit of vinegar, sugar and salt. As a kid, I would eat green mangoes, wink with every bite, until I could no longer handle the sourness!

Beetroot, Green Mango and Arame Salad
The ingredients:
Base: spinach leaves, and a mix of a few other leaves
Sour: green mangoes
Sweet: beetroot (raw grated)
Oomph: arame sea vegetable (rehydrated in hot water. Soak for 10 minutes.)
Dressing: shoyu soy sauce, cranberry sauce, balsamic vinegar, maple syrup, salt (to taste if required), cracked chillies (optional)

In this case, the green mango is the most overpowering taste in the salad but it is already balanced with sweetness of the beetroot. So, I made a sweet and sour dressing just to blend into the salad.

The next day when I had this at work, I added some dried goji berries for a bit more flavour.
I hope you enjoyed this and please tell me what's your favourite salads and dressings because ... I think salad creations are endless!

While writing about this, I remembered something interesting that I found a while back on the Ayurvedic Concept of the Six Tastes in which all the important nutrients that we need for life, such as fats, proteins, carbohydrates, minerals, vitamins, etc. are contained in a meal that consist of all six tastes - sweet, sour, salty, bitter, pungent, and astringent.
I do not actually follow the ayurvedic concept but it seems I have been applying this concept quite instinctively in meal preparation and cooking...

If you don't already do so, follow me on Facebook or Twitter. I've also recently created a group on Facebook - Help me Veganise. Come and join the discussions, share tips, advices, experiences with fellow vegans and those interested in veganism.

Beancurd and Veggie Congee

2012-02-23T00:14:00.002Z

Congee is something that I've recently had the chance to taste. I had never had it before but after some recommendation (from the same colleague who recommended Dehli-O-Deli) I decided to try it out at Yamamori Oriental Cafe in Dublin. I ordered the Mushroom (oyster mushroom) Congee soup. While it was quite nice and the mushrooms really complemented very well, I didn't like the amount of oil they had put in this soup. In fact, it was the oil in which the mushrooms were fried that was draining into the soup. There was the option for boiled mushrooms; I should have gone for that one instead. I'm sure a lot of people would have liked the fried version but for my taste I would have found it far tastier without the oil. Oil patches floating on soup is quite a turn off for me. But I did like this soup and have been thinking of re-creating it (minus so much oil) at home.

After I googled for a few congee recipes, I found that it was very easy to make at home. Most congee recipes online are not vegan though but this is so easy to veganise, infact I don't think it needs any recipe as it is very versatile. But I've written it down if you wanted to try this.

Congee, in many Asian countries, is eaten quite differently. While some eat it like a savoury porridge for breakfast, others have it as a replacement for rice dishes.
We had this for dinner as a soup and it was very satisfying. It was a soothing meal, easy to digest. The only thing is that the first time, I made far too much and we had this 3 days in a row! Rice cooked as a soup yields much more that boiled to be eaten as such. So, initially I've put the same amount of rice as I would have if we were to have this as rice dish with curry. I've adjusted the quantity in the recipe though.

I chose to use beancurd in this recipe. I usually buy beancurd as dried sheets or strips (in the Asian market). Beancurd, also known as tofu skin, is a film that forms on the surface of the liquid while making tofu. It is then collected and dried into yellowish sheets.
I break it into pieces before soaking. Beancurd also is quite nice in curries.

Ingredients (serves 4-6)

8 cups water
1 cup uncooked long-grain rice
1 teaspoon salt
1/2 cube Kallo yeast free vegetable stock
2.5 cm (1 inch) piece peeled fresh ginger, grated
3/4 cup oat milk

1/2 cup dried beancurd sheets, broken into pieces
1/2 broccoli head, cut into florets
5-6 shitake mushrooms
1 carrot, diced or sliced
2 bunch pak choi greens, sliced lengthwise
1 teaspoon coconut oil
1 tablespoon coconut oil

Soy sauce, when serving (optional)

To prepare beancurd, soak them in hot water. Set aside until needed.

Combine first 5 ingredients in a large thick bottom pot, and bring to a boil over medium-high heat.
Cover, reduce heat, and cook 45 minutes to 1 hour or until soup has a creamy consistency, stirring occasionally. You can also lightly mash the rice.
Stir in the oatmilk.
Remove from heat, keep warm.

While rice is cooking, in another pan you can prepare the vegetables.

Heat 1 teaspoon coconut oil in a non-stick pan, add broccoli and mushrooms, sautée for 3-4 minutes.
Add carrots, sautée for another 2-3 minutes. Remove, set aside. (I like my veggies crunchy and half cooked, adjust cooking time to your liking).

Sautée pak choi for 30 seconds in the same pan (add a little oil, if required). Remove, set aside.

Drain beancurd.
Heat 1 tablespoon coconut oil in the same pan, add beancurd and 1/2 teasponn salt and stir fry for about 10 minutes, or until it is soft and less rubbery.

Mix the beancurd into the rice soup.
Add in the vegetables just before serving. (If you are making this for more than 1 meal, I recommend keeping the vegetables seperate to be added into the bowl just before eating.)

Divide soup evenly among 4 bowls; arrange vegetables and pak choi, drizzle with soy sauce, if desired.

Savoury Love Bread Pudding

2012-02-12T23:41:00.000Z

Savoury bread pudding is something that has been lingering in my mind for a while now. I finally decided to give it a go this weekend. I picked up these cute little heart-shaped ramekins in Tesco's the other day and was still deciding what to bake in them. Not that I didn't have any ideas, I had too many and couldn't decide! Well, I went for the savoury bread pudding since I had some stale homemade bread that I was going to use in bread pudding anyway.

This is an easy recipe and it turned out well. Both Boyfriendlovlie and I really liked this. The good things is that it can be made virtually fat-free if you omit the margarine as topping at the end. I didn't put any in the pudding itself.

So, this could be nice as a starter or if made a slightly bigger portion, it can be a main. Having said that though, these were quite filling just that ramekin size.

Ingredients (serves 2)

75g (more or less) stale bread (should make up 1 cup (200ml) when soaked)
Oatmilk (enough to soak the bread)
1 tablespoon nutritional yeast
1 teaspoon cornstarch
Salt to taste
Margarine (optional)

3 - 4 mushrooms, sliced
Handful of spinach leaves

Preheat oven at 180 degrees Celsius.
Cut bread into slices or small pieces. Cover with oatmilk and leave to soak.
Then mash the bread when well soaked. The mixture shouldn't be too runny. It should look like a thick porridge.

Then, add in the nutritional yeast and cornstarch. Add salt to taste. Mix well.
Grease 2 ramekins. Place some of this mixture into the ramekins. Fill them up to 1/3.

Then layer the mushrooms.

Add a layer of bread mixture followed by a layer of spinach leaves.

Finally cover with another layer of bread mixture. Add a teaspoon of vegan margarine on top of each ramekin (this is optional, otherwise the pudding is virtually fat-free).

Bake for 45 minutes.

You can serve in the ramekins or demould. If you want to demould, run a knife around the edge to loosen the pudding, then gently turn over and tap down on a plate.

They went really well with some rocket leaf salad. And for a hot and spicy touch, sprinkle with some hot dried chilli and herbs. Enjoy!

Psst... don't forget to make love afterward! :)

Veganlovlie

An Invitation to Self-Discovery through a Vegan Lifestyle

Galway! Part 2 (Co. Clare Tour)

Jewelry Joy: I Was Interviewed!

123Smoothie Dessert

Break It!

Yummy. Tempeh. Sushi. Vegan!

Succulents!

Popeye, We Love You!

How To Make Paper Beads

Da Vinci on Veganism

Coriander Chutney with Savoury Crêpes

Vegan Bake Sale 2012

Drum Beats for the Giveaway Winner, "I ♥ Trees" Pendant!

**Closed** A Giveaway: I ♥ Trees Pendant

Irish Tea Brack

Wabi-sabi

~~~~~~Wabi-sabi~~~~~~

Lovlie Musings...Coming Soon!

Galway!

Easter Break

Bitterness That Rocks My Palate

Some New Jewellery Designs: Ethereal Plant Beings Pendants

Purple my Taste Buds!

My Way of the Salad

Beancurd and Veggie Congee

Savoury Love Bread Pudding

Closed A Giveaway: I ♥ Trees Pendant

Wabi-sabi