Category Archives: Recipes

Around the World in 7 Vegan Dumplings | One Green Planet


I predict dumplings in my future:

Around the World in 7 Vegan Dumplings | One Green Planet.


Once A Week Vegan: Lo Mein–Vegan Style


Once A Week Vegan: Lo Mein–Vegan Style.


The vegan potato curry I reblogged recently has become a huge favourite at my house – I’m hoping this Lo Mein recipe will become the same.

I’ll most likely be making this on Thursday night as tomorrow I have to get my latest batch of kimchi started, and get some fresh sweet tea into my kombucha continuous brew.

The Vegan 8 Korean | Vegan food is good for your Seoul! :


The Vegan 8 Korean | Vegan food is good for your Seoul! :.


One of my goals for this year is to get comfortable with making Korean Cuisine. I worked for Korean families for a number of years (I managed and baked in a Korean-owned Cappuccino Bar in my late 20s, early 30s) and they just loved feeding me.  As a result of this experience I have developed a taste for Korean flavours. I’ve recently started making my own kimchi (as well as a number of other fermented foods) , but aside from simple dishes like rice with kimchi and veggies with roasted seaweed and kimchi my Korean cooking repetoire is pretty limited.

The blog I’ve linked above is a good resource for me as it’s vegan and full of ideas for fairly simple dishes, which is perfect for a beginner like myself. Some of the ingredients are things which I’m unable to eat due to food sensitivities (soy for example), but I can work around that and use alternate flavor and protein sources.

Tonight I will make an attempt at making the Ssam-Bap recipe from the above site. I adore the idea of using cabbage almost like a cross between a taco and a cabbage roll. As I can’t digest gluten properly, I’m always looking for bread replacement ideas and I adore cabbage.

From Seed to Fruit – Eating the Fruit at Last.


Life is a precious gift. Don't waste it being ...

We must face the unavoidable truth: the world is in crisis and nothing short of a total spiritual transformation will avert the catastrophe that lies ahead.We are being called to create an new world paradigm: one based on love instead of fear. Fear closes our hearts and shuts God out. We forget our alignment to a harmonious vertical reality in which we are one with All That Is and fall into a fragmented horizontal reality in which we are separate from each other, from the world, from Life, and from Source. Surely, the mess we have got ourselves into is a by-product of the fear-based paradigm we have been living in for so long?

FromHow to find God in everything” by Amoda Maa Jeevan

I’m just sitting home after a really great shift at work, and am soaking up the joy I’m feeling. I have a great big glass of cucumber, dill and lemon juice and it feels SO good, to be absorbing such simple and delicious nutrition. I don’t think I’ll ever fully “go raw” but I sure do feel good when pure, alive and clean foods take a central role in my meals.

It really does amaze me when I successfully spend a day just loving everything and feeling connected, without allowing myself to get side-tracked or sucked into any low-vibrational thinking. It’s really been enlightening for me to realize that rather than breaking thought processes down into “positive or negative” or “bad or good” or “healthy or unhealthy” I can just focus on how it affects me energetically and use that knowledge to guide me. I’m still just a fledgling as far as my spiritual journey goes, but my wings are growing stronger, and my passion for flight is growing exponentially.

Truthfully, I feel a little self-conscious about sharing about my spiritual path online, but it just seems to be such a high focal point of my life right now, and I want to share my excitement. I have no interest in teaching or in influencing other people’s journeys or even in convincing people that what I’m seeking is findable, I am just excited and happy to have found the start of my path after so many years of feeling direction-less.

This path doesn’t really feel so much like a “new discovery” as it feels like rediscovering aspects of myself which I had abandoned out of fear and a low sense of self-worth. I feel like the child in me has been lovingly brought back into my life and knows that she is worthy, loved and safe to live in the world freely and with unconditional support from me.

For many years I believed that the world was broken beyond repair and things were hopeless. I swam angrily in my rage and depression and just outright refused to allow myself to even consider pursuing any sort of stability or “success” in life, because it all seemed so hopeless and so pointless. My depression is gone today, and I KNOW that joy and love are there for me to live in and that I will never be crippled by depression again, because I don’t need it anymore. I’m just done with that part of my journey, and now starts the joyful, abundant and love-filled part.

Cooking Dried Beans in Your Crockpot.

Simple, delicious and cost-effective.

Simple, delicious and cost-effective.

Buying dried organic beans and cooking them in a crock pot is a super cost efficient way to ensure that you’re meeting your need for overt proteins without spending a ton on fancy schmancy, overly processed and packaging heavy “fake meats”. Don’t get me wrong: Tofurky, Field Roast,  and Gardien products all have their place in my heart, but they are really not suited to being a daily part of my life.

I make my beans in HUGE batches and then I cool them and store them in single portions in freezer bags and store them in my freezer for future use. This takes a little more effort than just opening a package, but if you plan well you will only have to do it once a month or so. I have a batch of great white beans in my crockpot right now, will be cooking a pot of black beans tomorrow, and one of chick peas the following day, because I had gotten out of the habit of cooking my own beans, and am just now swinging back into production.

I’m eating mainly really simple meals of cooked whole grains with steam fried veggies and beans these days as I’m cycling back to eating “mostly macrobiotic”. There are tons of amazing things you can do with a good sized stash of beans in your freezer. I use mine for things like hummus, re”fried” beans, chickpea cutlets, black bean burgers, bean-based salads, soups, stews, pasta dishes, bean balls, chili, and well, almost any meal you can imagine really.

This is the “recipe” I’ve been using for years, although I do add a piece of wakame to my soak water to speed up cooking a bit:

A Year of Slow Cooking: Cooking Dried Beans in the Slow Cooker. (source article)

-bag of black beans (or other beans. but remember that kidney beans have that freaky toxin ––  see note below.)
crockpot (4 quarts and up)

The Directions.

Pour the entire bag of dried beans into a colander and rinse under cold water. If you see any beans that have broken in half, or skin that floats to the surface, get rid of it. Also pick out any beans that look shriveled and gross.

Dump all the beans into your crockpot. Add enough water to cover all the beans and an additional 2 inches.

Cover. Do not turn on. Let the beans soak for at least 6 hours, or overnight. If you live in a very warm area, and the crockpot won’t be in a room that is climate-controlled, put the stoneware in the fridge. You don’t want bacteria to have the opportunity to grow.

In the morning, dump the water, and rinse your beans. The water will be bean-colored.

(NOTE: if you are using red or kidney beans, you need to boil your beans rapidly on the stove for at least 10 minutes to kill a possible toxin lurking in the beans. It’s better to be safe than sorry!)

Put the beans back into your crockpot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches.

Cover and cook on low for 8 hours.

The beans are done when they are bite-tender. Don’t worry if the water hasn’t all absorbed. You’re going to dump it, anyway.

Drain the beans.

When cool, put 1 2/3 cups of beans into storage containers or freezer bags (you’re adding this amount because you aren’t adding filler-liquid like the cans have). The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months.

Use as you would canned beans in your favorite recipe.