Pineapple Orange Kale Smoothie

A smoothie so tasty, it beats avocado toast: the proof is in the toddler leftovers!

Recipe!

Breakfasty things

half a pineapple
4 oranges, peeled and deseeded
two handfuls of kale
a sprinkle of chia seeds - a couple of teaspoons
a few drips of liquid stevia Sweet Drops Vanilla Crème*
a couple of cups of water, as needed, until desired smoothie thickness reached

Bleeeeennnnd and serve! Damn, smoothies are such a great, lazy, healthy food!

*Alternatively: some vanilla extract or a vanilla bean, plus a medjool date or two... or several! But, guys: that Sweet Drops stuff is so niiiiice. I got mine from iHerb - btw my discount code is BAQ387 if you want $5-$10 off!

And a cup of chai in my favourite teacup...

Lions and tigers and chai, oh my!

This duck cup belonged to my grandpa, made in Korea. It belongs to a set of mugs with different birds on each - I've not seen too many like it. There's one birdy mug missing

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My Favourite Travelling Vegan Anthropologist

The second interview of the new My Favourite Vegan series is the first vegan I ever met: Nicole, who has been vegan for around 10 years now! In fact, I'm pretty sure I never even heard the word "vegan" until I stumbled across her Livejournal back in ye olden days when LJ was still sexily Russian-spam-free and cool...

I always admired vegetarians, and intended to go veg as soon as I could figure out how, and Nicole went a looooong way to helping me figure that out! Although I never really did until I went vegan. There were too many ethical compromises as a vegetarian, whereas veganism was consistent, healthier, and actually turned out to be easier...

Anyway!

Nicole has been travelling for many years, and currently resides in Canada! A long way from ye olde home...


Okay let's get this mofo on the road!!

How long have you been vegan?

Since February 2002! (And I went vegetarian before that

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New Feature: My Favourite Vegan + Spaghetti & Tofu Balls recipe + Book Giveaway!

In my new My Favourite Vegan feature I'll be seeking out and interviewing interesting vegans from all walks of life. If you would like to be included, please get in-contact with me! n00bs and long-term vegans are all welcome. :)

My first Favourite Vegan is Sarah from Stuff About Stuff. Sarah has a great new vegan parents feature at her blog. I was her first interview subject, and she's already up to #7! Sarah has also shared her favourite recipe: Spaghetti with Tofu Balls! Yummy.

And finally the start of my book giveaway! I'm starting with a copy of The Vegan Girl's Guide to Life: Cruelty-Free Crafts, Recipes, Beauty Secrets and More! Check out the details below...

My Favourite Crafty Mum Vegan

How are parents and children important in the vegan movement?
When people see healthy vegan children and even healthy pregnant ladies they will start to question the myths that it's not safe for these stages of life. The vegan

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Sprouted Oat Porridge with Creamy Nut Milk & Date Syrup

If you like oats, you'll love sprouted oat groat porridge. Groats are whole raw oats available in health or bulk stores. Steel-cut and rolled oats are steamed during processing. I was first introduced to groats by Ani's Raw Food Kitchen a few years ago.

If you can't digest cooked oats too well, you might find this is a digestible option for you, like my gluten-intolerant grain-sensitive husband. If you're a toddler, I bet you'll love the heck outta this like Alice did and eat a full adult serving! If you can't find raw oat groats, I've used steel cut on a couple of occasions without any problems.

I've also included a basic nut milk recipe below the porridge, and a date syrup recipe. Date syrup is a great raw wholefood sweetener to use in place of more-processed agave nectar, rice syrup, or maple syrup. It even tastes fantastic in tea! And it's cheap. Definitely a winner.

[caption id="" align="aligncenter

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Vegan Parenting Interview

I was interviewed by Sarah about vegan parenting at her blog Stuff About Stuff.

The post includes one of Alice's favourite recipes - check it out!


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Recipe: Tri-Dofu to Ninjin - Japanese Carrot, Tofu, Sesame Scramble/Salad

My sister-in-law from Japan likes to make us filthy vegan relations this very nommy-yet-simple dish when she visits Australia (along with natto sushi rolls - erk! But the kids - and my husband, har - love natto). She serves it as a cold salad with the carrots julienned. Grated carrot is quicker and great if you're cooking and serving warm, and is closer the the recipe in Japanese Cooking by Miyoko Nishimoto Schinner. In the (blurry - remind me to turn on the lights before I take pics of dinner! oops) photos below, you'll see some grated orange carrot, but also some julienned purple carrot I found at the produce market on the weekend. I served over a combo of quinoa and rice, with wilted sesame-dressed broccoli greens on the side.

[caption id="" align="aligncenter" width="400" caption="Blurry Tri-Dofu to Ninjin dinner."]Blurry dinner[/caption]

300g firm or hard tofu, cubed (small, 1cm) or crumbled 1 tablespoon cooking oil (optional) 400g
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