Tuesday, 4 July 2017

2 WAYS to CUT BILLS and SAVE THE PLANET

2 WAYS to CUT BILLS 
and SAVE THE PLANET


Electrical-Sockets
Always plug out your stuff from your electrical sockets when you go to bed.
That's a whole night worth of sleep, that you're not using them, 
and having them plugged in is costing you money.

You could also save even more money, and the environment further;
by always plugging out electronics, when you stop using them, during the day too.





Dishes
Reuse your glass, if not actually dirty.
Most drinking-glasses could just use a little rinse, 
and they're basically fit for your next drink of choice.
This saves on both soap and water (and electric if you have a washing-machine).

I'm not suggesting to not give other people a clean glass of their own ofc,
but if you had a glass of OJ this morning, just rinse it after you're done, 
and you can use it for the next time you're thirsty.

I personally, can go days without changing my drinking-glass, 
and just rinsing it after I'm done drinking.
I often do the same with my plate, if it's not covered in stuff that will ruin my next meal.



Do you know of more ways to cut bills and save the planet?
LEAVE IT IN THE COMMENTS! ^^

Clipart courtesy of ClipArtLord.com, OpenClipArt.org, Pixabay.com

Monday, 3 July 2017

3 WAYS to LIVE CHEAPER

3 WAYS 
to LIVE CHEAPER

Cut out the hair-salon expenses
Cut and dye your own hair

VEGAN Hair-Dyes
NATURGIN
(cannot confirm definitely that is vegan, check if vegan or merely vegetarian)

TINTS OF NATURE 
(not all products are vegan, dyes are)

MANIC PANIC



Cut out the spa-expenses
DIY it at home




Cut out the costly gym-membership
POPSUGAR Fitness has some bomb and easy to follow + do at home routines
Here are my two favs

Do you know of more ways to live cheaper and vegan, that I haven't thought of here?
LEAVE IT IN THE COMMENTS! ^^

Top Clipart courtesy of VectorCharacters.net and rest courtesy of ClipartLord.com

Thursday, 29 June 2017

Thai Green Curry | ONLINE RECIPES


Green Thai Curry

I bought some green curry-paste at the local Asian grocery-shop just the other day.
(I made sure it was vegan and palm-oil free)
And, because I'm a pasty white girl, and I have no clue how to make such wonderful gastronomic orgasms,
I googled recipes.

The choice fell on one on rasamalaysia.com (not vegan)
I've been having some trouble re-creating a vegan version, of one of my all-time fav restaurant dishes; the green curry. And have been (until this moment) convinced that I have just been doing it wrong; and that's why it hasn't turned out even remotely similar to what I fell in love with before going vegan, and basically stopped being able to eat out, because I live in a tiny town, in the middle of nowhere, and everything here caters to hungry hungry carnivores.
No but for real; WHY, do people put MILK in shit that you'd NEVER in a million years NEED to put milk in? Like PESTO. WTF.
Okay, rant over.
Back to the recipe.
After veganising this recipe, I realize, oh, you dumdum
THAI green curry, and, CHINESE green curry
ARE DIFFERENT THINGS.
My bad xD

Did I mention I'm a pasty white girl who doesn't know what she's doing?

But, for you out there, in the vast internet-verse, 
who actually INTEND on making vegan THAI green curry;
here's what I did to veganise the recipe linked from the website mentioned above.

Instead of chicken
1 green paprika pepper
1 yellow paprika pepper
1 red paprika pepper
2 medium-small carrots (that, let's face it HAD to be used in this recipe
not just cause they're awesome in curries, they are, but also 
for not going bad in my fridge reasons xD )
half a green squash

I de-veined the peppers, peeled the carrots
and cut all the veggies into nice strips

Instead of fish-sauce
1 and a half tablespoons of soy-sauce

I also just used half a tiny teaspoon of chili-powder instead of actual chillies.
Not for any particular well-thought-out reason, but because I forgot to get fresh ones x)

I hope you enjoyed my vegan take on that particular thai curry recipe
If you have any recommendations for other recipes, you think would ROCK my world
LEAVE IT IN THE COMMENTS! ^^

To see more food and tidbits from my life LIVE
Follow me on Insta! ^^

Friday, 21 April 2017

Dairy-Free Fudge | VEGAN CANDY-REVIEW

Dairy-Free Fudge

This fudge is real yummy.
My favourite kind of caramels/fudge is the kind where it's soft to chew, 
and doesn't stick to my teeth or the top of my mouth.
This fudge checks all those boxes.

I love the fact that there are companies out there who actually make cruelty-free candy; no palm-oil, no dairy, no meat (bone-based gelatin) and no honey, no bullshit;
that tastes just as good, if not better than it's non-vegan cruelty-ridden counterparts.

The flavour is very "milky" and round.
I'd definitely recommend it, and would buy again! ^^

Food-Facts
75g
Ingredients: sugar, glucose syrup, soya-milk (dairy free alternative), fondant (sugar, glucose syrup), cocoa butter, flavouring, colour; burnt sugar syrup.
VEGAN | VEGETARIAN | DAIRY-FREE
NO HYDRODGENATED FATS | NO ARTIFICIAL COLOURS OR FLAVOURS
NO ARTIFICIAL PRESERVATIVES | GLUTEN-FREE
Ingredients

Company: Fabulous Freefrom Factory Product: Dairy Free Fudge

Thursday, 20 April 2017

PÜR Chewing-Gum | VEGAN CANDY-REVIEW

PÜR Bubble-Gum
This is by far my all-time favourite gum!
Vegan and otherwise!
The flavour is so juicy and long-lasting, it's divine!

The texture of the gum is a very easy chew, perfect gum all around!

Food-Facts
Ingredients: xylitol, gum base, gum arabic, natural flavours, caranuba wax, tocopherols.
SUGAR-FREE | ALLERGEN-FREE | ALL NATURAL FLAVOURS
NUT- & PEANUT-FREE | SOY-FREE | GLUTEN-FREE
NON-GMO | VEGAN

This product comes in two varieties
The Resealable Bag | 55 gum-pieces | 77g
The Pocket-Perfect Pack | 9 gum-pieces | 12.6g



Company: PÜR Product: Spearmint Gum

Pictures of product courtesy of Veganlife.no and The Official Pur Company Inc Website

Sunday, 16 April 2017

PLAIN VEGAN YOGURT | VEGAN FOOD-REVIEW

Plain Soy Yogurt

The product itself smells and tastes just like regular non-vegan yogurt.
I'm very impressed.

This Natural/Simply Plain version, is without added flavour, thus making it perfect for some personalized yogurt-time creative'ness. 
I for one: cocoa-/hot chocolate-powder and frozen berries all the way! :D

I used this product to add creamy'ness to an amazing, legit Italian, pasta-sauce recipe 
a friend showed me;
which worked well, although the yoghurt did add more of a pointy flavour to the dish, rather than round and creamy like something like vegan crème frãche would have added.

Food-Facts
100g
Ingredients: Water, Hulled soya beans (7.9%), Sugar, Calcium (tri-calciumcitrate), Stabiliser (Pectin), Acidity regulators (Sodium citrate, Citric acid), (Flavouring), Sea salt, Antioxidants (Tocopherol-rich extract, Ascorbyl palmitate), Yogurt cultures (S. thermophilus, L. bulgaricus), Vitamins (B12, D2)

Overall; I'm a big, big fan of Alpro, and their products;
they always taste yummy, just like their non-vegan counterparts, and without strange bi-flavours.
So if you're pondering about trying an Alpro product, GO FOR IT! ^^


Company: Alpro Product: Soy Yoghurt (Simply Plain/Natural) (No Flavour)

Tuesday, 11 April 2017

Sriracha Broth Wok | ORIGINAL RECIPE

Sriracha Broth Wok!

Ingredients
5 tablespoons of roughly chopped Ginger-Root
5 cloves of roughly chopped Garlic-Cloves
0,75dl/0,3 cups of Soy-Sauce
3-5 tablespoons of Follow Your Heart's Sriracha Vegenaise
2dl/0,8 cups of water w/ 2 teaspoons of vegetable Bouillon-Powder
2 Green Paprika-Peppers, chopped into small squares
1 Broccoli, chopped into small bite-sized "wigs" (remove most of the stems)
1 Yellow-Onion chopped into small squares
Vegetable Oil (sesame cooking oil)
Rice (Jasmin or Basmati)

Rince your Rice off. Then put in a pot with water. Cook on max heat until it starts to boil.
Then lower the heat to minimum heat, let it sit.
When the Rice is starting to swell, pour off the water, 
and let the Rice continue to swell away from the heaters.
(The reason for this specific way to prep the Rice, 
is to minimize any harmful residue that naturally occur in rice, to make it's way onto your plate.)

Fry up Ginger-Root and Garlic in a pot/pan with Vegetable Oil, on high medium heat, 
for a couple of minutes.
Add Yellow Onion, fry until the Yellow Onion has gone slightly soft.
Add Broccoli and Green Paprika-Peppers, 
fry until the broccoli has gotten a even stronger green-colour.
Mix the Water w/Bouillon-Powder with the Soy-Sauce; Add to the pot/pan. Mix everything together.
Add Sriracha Vegenaise to the pot/pan; mix everything together thoroughly.

Let it cook for a couple of minutes. Then turn the heat off, and let the pot/pan sit on the plate for a little while to cool down a little.

And Voilá!
Bon Appétit!

This dish pair perfectly to Ginger-Ale Soda beverage-wise.
I prefer to use Hey! Bombay! Vegetable Bouillon-Powder, it's AMAZING! :D


Pictures of products courtesy of  Veganlife.no, Follow Your Heart, Blog and Renée Voltaire.