one girl’s perspective on life, neopaganism, veganism, politics, books, films, and… stuff.

Snapshots of My Life

I cleaned out under the seat of our ute AKA The Tank, and found a bounty of old cigarette packets (I already removed about twice this many last time I did a less thorough clean). One packet was still full, and despite being at least 4 years old, my dad smoked them. Said they weren’t too bad…

Ute clean out

I found this draught stopper at the tip shop, and it’s so damn cute:

Door snake

I’ve been baking a shit tonne, but not really photographing it. Here is a sample, in the form of creepy gingerbread ghouls:

Gingerbread ghouls

IT SNOWED A FEW WEEKS AGO!!!!!!

Snow 2

Snow

Yes, I am still alive! I’m just in ultra-hermit mode, so while I still spend a lot of my time indulging my various hobbies, I just don’t bother sharing the results. Which is selfish! But these bars have proved delicious and popular, so here is the recipe; it’s too good not to share.

(These are technically gluten-free, but contain oats, so it depends on whether you can personally handle oats. Otherwise, substitute rice/quinoa flakes.)

Vegan PB & Choc Protein Bars
Original Recipe, Makes 16 large bars

Ingredients

– 14 medjool dates
– 1 1/4 C puffed rice (or a combination of puffed rice, buckwheat and quinoa)
– 1/2 C quick oats
– 1/2 C rolled oats
– 1/3 C raw cacao powder
– 1 C vegan protein powder
– 1/2 C peanut butter (smooth or crunchy, it’s up to you!)
– 1/2 C rice malt syrup or honey

– Optional; 1 TBSP maca powder, 1-3 TBSPs vegan calcium powder

Method

1. Remove the pits from the dates and dice them. Place in a bowl and cover with warm water for 10-15 minutes until soft

2. Drain dates and transfer them to a blender/food processor, and pulse until it forms a thick paste

3. In a large mixing bowl, combine puffed rice, oats, cacao powder and protein powder

4. In a small saucepan combine the peanut butter and honey/rice syrup over a low heat, stirring constantly, until it goes soft and starts to bubble

5. Add the date paste and peanut butter/honey mixture to the dry ingredients, and mix until combined – it’s easiest to wet your hands and knead it through

6. Press the mixture into a 9 inch/ 23 cm square tin lined with baking paper. Press it in VERY firmly

7. Refrigerate for 1-2 hours, until solid. Cut into 16 squares or smaller. Store in an airtight container in the fridge for up to two weeks.

Nutritional Info:
(For 16 squares, per square)
250 Kcal
15g Protein calcium powder

Welcome to the Library

This is rather a random post, but I thought that it might be fun. My neighbour came into my flat for the first time, and was stunned by how many books I have. I do have rather a lot, so I thought I’d share some pictures of them!

Incidentally, none of the furniture in this flat is mine (it came furnished), just the books/milk crates…

Lounge books 1

The view to the left of my front door.

Lounge books 2

The view to the right of my front door.

Altar room bookcase

My NeoPagan books, in my altar/spare room.

Bedroom comics

And my comics.

Just a couple of books, really… :P

At the vet’s recommendation, I bought a child’s toothbrush for my cat. I wasn’t sure how he would take to it, but I need not have worried…

He LOVES his toothbrush! He’ll let me brush his teeth for 20+ minutes, and he often brushes them himself. I leave the toothbrush on the floor, and he frequently has a good ol’ chew on it. Too cute!!!!

Photo round-up: Narooma

I forgot to mention my exciting news… I bought a new battery for my camera!! Now it lasts for hours and hours and hours, not 45 minutes (if I was lucky). HAAHAHAHAHAH!! But seriously, it makes life so much better/easier. :D

That being said, here are some pictures from several trips to the south coast, Narooma beach and mangroves to be precise.

The Narooma Hole

The Narooma hole – we saw seals on the same day!!! Very exciting.

Narooma cliffs good

Shell Hunting - Copy

My beautiful and photogenic friend Rachel.

Exploring the Mangroves - Copy

Rachel and her boyfriend Josh, hunting for shells. (I myself found a whole sea urchin shell, I was most pleased!)

Mangroves at Sunset

Sea Grapes

And my camera battery is still going strong, muahahahah! Stay tuned for more photo uploads, including some awesome abandoned rural houses…

I’m baaaa-aaaack! It’s not like I haven’t been creating things, I just haven’t really felt like sharing them. But I’ve decided that that is just too great a loss for the Internet, so here we are with a zombie-themed gingerbread house/people!

This was my first-ever attempt at making a gingerbread house, by the way. I’m pretty damn satisfied with the results! And the recipe for the gingerbread itself came from The Vegan Cookie Connoisseur, one of my FAVE cook books!

Collage of all four sides:

Gingerdead House Collage

Gingerdead House 1

Gingerdead House 2

Gingerdead House 3

Gingerdead House 4

And then the gingerdead people/zombies themselves!

Gingerdead 5

Gingerdead 4

Gingerdead 3

Gingerdead 2

Gingerdead 1

Gingerdead 6

Tah dah! Questions? Comments?

I’m working on expanding my blog again, as it had largely descended into collections of photographs and little else. Hence the more diverse and wordy posts!

Today I’m going to show you, step by step, how to prepare tofu for maximum flavour and texture. A lot of people have had bad experiences with watery, gross tofu, because success largely rests on preparatory steps that most people don’t know about. Here they are:

What you will need:

  • Tofu – generally, you want to use firm/extra firm tofu. Silken tofu is mostly used for baking and making desserts. Recipes will generally specify what type you need: this tutorial looks at how to prepare firm tofu.
  • Paper towels, at least 4 sheets (I always recommend 100% recycled)
  • Two plates (smaller is generally easier, but use what you have)
  • A handtowel or other rag for absorbing any excess liquid
  • Something heavy and regular shaped for pressing; the Oxford English Dictionary works a treat (I used a box of breadmix for this example)

Preparing tofu 1

1. Put down a towel on the bench to catch stray water (I used a dirty tea towel then throw it in the wash). Lay down two sheets of paper towel on the bottom plate.

Preparing tofu 2

2. Remove tofu from package, drain thoroughly, and place on the paper towel covered plate.

Preparing tofu 3

3. Place two more paper towels over the top of the tofu.

Preparing tofu 4

4. Place the second plate on top, making sure it’s centred.

Preparing tofu 5

5. Place the heavy object on top of the top plate, making sure the stack is stable.

Preparing tofu 6
(Sorry about the blurry picture!)

6. Leave the tofu to press for up to 4 hours, then slice it as desired. And don’t forget that paper towels are recyclable!

If you’re making a stir fry or something similar I highly recommend putting the drained and diced tofu in a container and covering it with the sauce you’re going to use. Leave it to marinate for up to 48 hrs, and the tofu will absorb more of the sauce, now that the water has been squeezed out!

Any comments or questions? Was this helpful or the same old same old?

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