This is one of those paintings I'm not really certain why I created, but I do love it. It's not really meant to make a statement about plucking your eyebrows (lol), but rather to just exist as it is. It's just the image of a girl (myself), looking at herself while performing a rather unimportant, yet oddly personal ritual. It's just a fragment of daily life that shows how even the shortest moments alone should be cherished and appreciated, especially considering the importance of one's social surroundings. For me, painting this weird little thing was really a way to reflect on myself, my ambitions, and the people in my life.
Monday, 19 September 2016
Tuesday, 2 August 2016
Yield | 1 large portion
1 garlic clove
1 chopped shallot
2-3 heaping tablespoons of nutritional yeast
1 pack of silken tofu (about 340 grams)
1 teaspoon of apple cider vinegar
1 handful of spinach
1 chinese eggplant
1 portobello mushroom
Minced zest and juice of one lemon
Minced zest and juice of one lemon
2 cups of cooked pasta
First, cook up one big portion of spaghetti or any other pasta.
Then, in a large pan over high heat, heat up the minced garlic for a few seconds and add in the shallot and eggplant and mushroom slices. Add in some water and reduce to a lower heat. While that cooks, in a blender or food processor, blend the tofu, nutritional yeast, lemon juice and vinegar to create the alfredo sauce. Pour the sauce into the pan along with the veggies, add in the drained pasta and give the dish a good stir. Then, just serve up the pasta with a topping of lemon zest. You could also add home-made "parmesan" (made with almonds, you can easily find recipes online) or store bought vegan parmesan (I use Go-Veggie's parmesan. Be careful with that brand though, not all their cheeses are vegan!). Garlic bread would also taste great with this, and I'm sure mixing in imitation bacon bits (they're actually usually made of soy!) to the sauce would give an extra kick of flavour.
I also made a more basil-y variation of this dish, which you can watch here (it's a little bit a lot cringy so um don't judge and watch my more recent videos straight afterwards to confirm that I don't usually sound like a constipated three year old ok thanks).
With YouTube, it seems I've kind of lost interest in blogging. I think that's quite normal, and I just have to go with it! Right now I'm loving making recipe videos (and eating the food I prepare, of course!) therefore that's what I'm going to keep doing for the time being! I'll probably post my videos on here occasionally, but as you can see from this two week-old video, I'm often going to forget! For more regular updates, please go on and subscribe to my channel!
Wednesday, 13 July 2016
Since going vegan, I've tried my fair share of plant milks and I've come to the conclusion that to me, apart from coconut milk, which is an occasional treat, oat milk is the best. Its flavour is pretty neutral, so it's perfect to make hot chocolate, smoothies and milk shakes or to add to coffee or cereal without tainting the taste like other milks would. I noticed that commercial oat milks tend to contain weird ingredients (which is fine, didn't really bother me) and that a small bottle costs about twice the price of a huge bag of raw oats (still cheaper than dairy though!). So I decided to make my own oat milk, because with a huge $3 bag I can make around ten bottles of milk for like 30 cents each (did I do the math right??). Plus I feel really cool telling my friends I make my own milk, I just think that's a really strange and awesome thing to talk about.