New Project! Magic Rainbow Unicorn Party

Hey!

As some readers may or may not know, for the past year I have been studying at the Institute for Humane Education, working towards an M.A. in humane education. Humane education seeks to empower and educate people who can be “solutionaries,” or, people who find solutions to the world’s most pressing problems, which often involve human rights, environmental ethics, and animal protection issues. I went into this program to become a better vegan mentor and educator, as well as learn more about human rights.

I am always looking for ways to encourage people to make healthier, sustainable, and less harmful product choices. Of particular concern to me are labor issues, cruelty towards animals, the amount of waste and pollution that is created from any particular product, etc. That being said, our quests to find these types of products and making our own food and other handmade activities should still be FUN!

Fat Unicorn

Not only that but learning about how to be more ethical and healthier consumers does not have to be boring or painful and upsetting. Being equipped with information and resources presented in a non-threatening way can make a big difference for people and their habits.

So, for my master’s thesis, I am working on writing a cookbook/eco-friendly craft/kid’s party book, with a magical unicorn rainbow theme.

Inside the book will be a cute chubby unicorn sharing facts and resources most likely, among other helpful tidbits.

The reason for her chubbiness is simple,  vegans come in all shapes and sizes, and the size of a person, big or small, should not dictate what kind of a role model they are in the vegan movement. So, this unicorn pays tribute to that concept.

Likewise, what people choose to eat, as long as it doesn’t harm anyone else, is their choice! If they want to eat sugary cookies, or ice cream, or whatever else, they have that right, whether they do it every day or once in a while for a treat. If you are opposed to treating yourself with food, this probably isn’t for you. (Although there will be foods that are more health-oriented as well).

In the next few days, I’ll be sharing with you the details of the first project I tackled for this project. Making your own natural vegan food dyes!

IMG_3692

In the meantime, check out my new Instagram account associated with the project, @unicorns.eat.vegan.

Have fun this weekend!

xoxo Laura

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Holiday Recap and a Soy Curl Potpie Recipe

I’ve been so busy lately. Between graduate school, taking an improv comedy class, the holidays, my grandmother dying, etc., I’ve barely had time for cooking. I was able to create two Youtube videos in the beginning of the semester, which you can see here: https://www.youtube.com/channel/UCIGj10TPGenVBNH6vySDPpw! I hope to make more videos on Youtube in the coming year.

I’ve also been regularly updating my blog’s new(ish) Instagram account, which you can follow @bananacurlvegangirl

If you’re not on Instagram or following along here, I’m going to do a quick photo recap of some of the food I made for the holidays.

For some homemade gifts, I made my famous sour cream and onion kale chips, green tea, goji, and coconut superfood energy bars (adapted from this recipe), vegan and gluten-free marshmallow wreaths, and chocolate peppermint patties from a recipe that’s basically this (not pictured).

 

We had 4 relatives staying with us from Christmas Eve day until yesterday. My aunt and uncle and cousins have a tradition at their house of making appetizers on Christmas eve. So, I made lentil faux chopped liver dip, a spinach and artichoke dip, and we made mini potato latkes because it was also the first night of Hanukkah and my dad celebrates the holiday and loves having latkes. Instead of using eggs, we used the Neat egg for the first time and it worked out really well! There was also a salad made that I was able to eat.

 

For dessert, I had these gluten-free, vegan sugar cookies I made from a recipe on Minimalist Baker. Check the recipe out here.

gf sugar cookies xmas.JPG

For Christmas morning breakfast, everyone else was having bagels. My mom was nice enough to go to a local gluten-free bakery and pick up some vegan and gluten free bagels. I topped them with Kite Hill chive cream cheese, my papaya lox, and capers.

lox-bagels

For my dinner later that day, I made gluten-free, vegan stuffed shells with Kite Hill almond ricotta and pesto. I forgot to take a picture of them. We also had my favorite vegan caesar salad ever, which I also forgot to photograph, but believe there are previous posts on this blog about it.

It was a sweet Christmas! I hope you had a very merry one yourselves! As a thank you for reading, here is a picture of my three cats, that my brother photoshopped for a card.

christmas-cats

However, the best Christmas present is that I have a new recipe! For a soy curl chickun potpie that is soooo good!

WordPress has a new feature here, so I’m going to try to see what happens when I upload a word document of the recipe.

soy-curl-chickun-potpie (link to a downloadable recipe? or something)

Soy Curl Chickun Potpie

Vegan and Gluten-free

Ingredients:

  • 2 cups soy curls
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 medium potato, chopped
  • 6-8 baby carrots chopped into rounds
  • 1 tbsp olive oil
  • 1 stalk celery, chopped
  • one small onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp nutritional yeast flakes
  • 1 tsp dried rubbed sage
  • ½ cup vegan no-chicken broth, divided
  • 1 tbsp vegan butter or coconut oil
  • 3 tbsp garbanzo flour
  • 1 cup unsweetened plain coconut milk
  • 1 no-chicken bouillon cube
  • Salt and pepper, to taste
  • 2 gluten-free, vegan pie crusts, homemade or store bought

Directions:

  1. Preheat oven to 350 degrees F.
  2. Soak soy curls, corn, and peas in a bowl with enough warm water to cover. Let sit for at least 10 minutes and drain. Set aside.
  3. Steam potatoes and carrots in a steamer basket for 10 minutes.
  4. Place olive oil, celery, onions, and garlic in a skillet on medium heat and sauté until soft. Add in the soy curls, corn, peas, nutritional yeast, sage, and ¼ cup broth. Mix in the potatoes and carrots. Stir and heat until the soy curls are warm.
  5. To make a gravy for the pie, place the vegan butter and garbanzo flour in a saucepan over medium heat. Whisk until crumbly and beginning to brown. Slowly add in the coconut milk, continuing to whisk. You may need to lower the heat. Add the remaining ¼ cup broth and the bouillon cube. Keep whisking until the bouillon melts and the gravy is thick. You can add salt and pepper to taste once you turn off the heat.
  6. Add the gravy into the soy curl and vegetables.
  7. Spoon into a bottom of a pie crust. Place the top of the pie crust as you like it. Make slits in the top to allow steam to escape. You may have some leftover filling that you can eat separately or make into other dishes.
  8. Bake for 30 minutes or until the crust is golden in color.
  9. Allow to cool slightly before serving.
  10. Bon Appetit!

Enjoy the new year festivities if I don’t post before then (but I do have several posts lined up!) Happy Holidays from Banana Curl, Vegan Girl!

 

Another blog? Yup! And some other exciting plans!

Hey everyone!

I have started to train for a half marathon. Don’t ask me why I am thinking this is a good idea as Winter is just about starting, but regardless, I am.

In response to my training I have decided to start a blog where I document what I am thinking about while on my runs. Sometimes I think about some really interesting stuff, other times not so much, but either way I thought it would be cool to see. I hope to inspire people with the way that I share my thoughts and that’ll encourage them to tackle things they think are scary but want to do anyhow (like how I did with running).

You can check it out here at http://streamoflaura.net

Over my winter break from school I’ve decided to produce a cookbook zine. I am hoping it will be ready to go by January 20, but we shall see! It’s going to be chock full of kid-friendly recipes, since it is about my favorite recipes that I grew up with turned vegan, and the memories I have about them.

For a project with school right now, I am designing a series of posts for this blog about Labor History for vegans. I hope to educate my readers about issues of labor in our food choices and how we can understand labor issues past and present and consume foods that are not just helping save non-human animals, but also are treating the human workers that make our foods nicely and honoring their rights. Look for that, as well as some more educational topics I will be exploring soon!