What being vegan means to me

☀️ Tuesday we had a beautiful blue sky in Oxford. The sun was shining and giving us energy and vitamin D.

But I didn’t feel full of happiness. Once again I was sad because of the food wastage we encounter every day, and I see a respect going away between my flatmates (including me). That is why I finally decided that all food I can get from job, I’ll give it to homeless and hopeless people, because I know they need it, I know they won’t waste, and if I can make someone happy, even for a little time, I’ll try, I’ll do.

Yesterday (Wednesday), we nature gave us a burning sky, and I thank it a lot, for all those colours, the magic, the beauty after a rainy, windy and cold day. I really felt like the bad went away, and I felt so peaceful.

I went to the city centre with a box containing 2 hot dogs, 2 cheeseburgers, and 4 steak pies. I got this from work and as I hate wastage I took as much as I can to give it. I re-heated all of this to give them something as hot as I can regarding this cold day we had.
I gave food to two homeless men, and the second one was so shocked of all the food I gave him. He thanks me a lot. I was just happy to help him for few days.
For sure, the food wasn’t vegan, but I didn’t feel guilty. Yesterday, two men were happy to have something to eat, and that is what I wanted.
Then I gave back his bus card to a student of my university who has lost it. And finally, I realised that it’s not because the sky is blue, you will have a good day. It’s totally what you make of your day that makes it good or bad. And the sum of all your actions and the feeling you have after making it determine who you are.

“Nous saurons qui nous sommes quand nous verrons ce que nous avons fait. ”

“We will know who we are when we see what we have done.”

~ Pierre Drieu La Rochelle

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☼ Hi little suns ! 😀 I know this is an article in French, but it describes very well what a vegan eats, and that we can have lot of diferent meals, as much (maybe more ? ) as omnivorous people 🙂

We Are Vege

Alors ça c’est de la question à 3000 ! Mais oui, comment faire ses courses quand on est vegan ?
Je pourrais vous dire d’enfiler un manteau (ou un simple blouson si le temps est plus clément), sortir de chez vous, fermer la porte et vous rendre clopin-clopant jusqu’au magasin de victuailles avant de récupérer un panier/caddie et acheter vos petits produits. Mais bien entendu, cela ne vous aiderait pas beaucoup. Alors pour vous, ce soir, je vais relever ce défi incroyable qu’est de faire ses courses EN TANT QUE VEGAN !

Hum, bien…

Changer de façon de s’alimenter peut paraître un peu effrayant au début. “Comment qu’j’vais m’y prendre ?” “Qu’est c’on va manger ?” “J’remplace par quoi le boeuf ?” “Pourquoi z’ont voté Trump ces cons ?” “Est c’on a vraiment marché sur la lune ?” ou “Ptain mais qu’est c’j’suis en train de lire bon dieu ?”.

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Green curry chickpeas

☼ Hey hey sunny friends !

What do you thing about having a curry full of proteins? Taste of India guaranteed ! :*

I love Asian food : Indian, Chinese, Japanese, Thaï, Indonesian, … And yesterday night I wanted to make a little culinary travel !

So to make this curry, you will need :

  • Ingredients (for 2 or 3 servings)
    • Olive oil (or other vegetable oil, 2 tablespoons)
    • Onion (1/4, minced)
    • Lemon
    • Soaked and boiled chickpeas (310g)
    • Green curry paste (1 & 1/2 teaspoon)
    • Coconut milk (1/2 can)
  • Preparation
    • In a sauce pan, heat the oil
    • Add and stir the onion
    • Cut a thin slice of lemon and add it in the sauce pan
    • When the onion begin to brown, add the chickpeas, and stir well
    • Add the curry paste, stir
    • Add the coconut milk and use a little fire.
    • Let cook for 5 to 8 minutes, stirring regularly
    • Serve with rice (basmati is perfect, I used brown rice) and Indian roti (yes, I know, it’s a piece of a baguette)

☼ ENJOY your LIFE ☼

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Full of vitamins

☼ Hello baby suns ! 😀

Do you love fresh juices ? Do you think something could be better ? I love making fresh juices, because I can add all the fruits and vegetables I want in it, and also nuts ! 😀

If you can have local and organic (bio) veggies, it would be better for your health, of course, and I’m pretty sure that if they come from your garden, you will appreciate it much more. But, let’s stop dreaming, and this is the recipe of this DE-LI-CIOUS juice ! :3

  • Ingredients (for approx. 500 ml)
    • Gala Apples (2)
    • Carrots (2 medium)
    • White grapes (11)
    • Persimmon / Kaki (1)
    • Celery (1 branch)
    • Lemon (1/2)
    • Ginger ( 1 little piece)
    • Almonds (2 tblsp)
  • Preparation
    • Soak carrots, celery and almonds in cold water for 30 min (I let it for 2 or 3 hours ^^” )
    • Prepare the fruits :
      • peel the lemon
      • remove the grains of lemon and apples
      • cut the apples
    • Turn on your juice extractor and add your veggies one after the other ! 😀
    • Serve in glasses or a jug/jar

☼ ENJOY ☼

 

Caramelised tofu

☼ Hiya little suns ! 🙂

Hope you are doing well.

This is the dinner I have for my come back in Oxford, UK. I wanted to “veganise” one meal I love : the caramelised pork. This is not the Asian version, but the New-Caledonian one, and we were just tasting the heaven my lil brother and I each time we had the chance to eat this meal.

But, as a vegan, I don’t want to eat a pig anymore ! So, I used tofu (Mom bought me tofu, so I had to find something to do with it ! xd )

Here is my recipe ! 😀

  • Ingredients (for 2 persons)
    • Tofu (250g)
    • Sugar ( 3 tablespoons)
    • Onion (1/4)
    • Soy sauce (light, 6 or 7 tablespoons)
    • Vegetable oil (olive oil in my case)
  • Preparation
    • Cut in cubes the tofu
    • Minced the onion
    • In a sauce pan, heat the oil (4 or 5 tblsp)
    • Brown the tofu few minutes (to have a beautiful golden color)
    • Set the tofu aside
    • Make a caramel with the sugar in the sauce pan
    • When the caramel is like a syrup, add the minced onion
    • Stir until the onion begins to “melt”
    • Add the tofu cubes and stir 3 minutes
    • Add the soy sauce and stir well
    • Done ! 😛
  • Serve
    • You can serve with basmati rice (I did with brown rice) and top with spring onion, and EAT ! 😀

 

Rice pudding and orange juice

☼ Hiya my little suns !

I had a furious wish to eat a rice pudding today, and Mum wanted to drink an orange juice, so I did it ! 🙂

For the juice:

  • Ingredients for almost 1 litre:
    • oranges (4 big)
    • tangerines (4)
    • lemon (1)
    • turmeric (in powder 1/2 teaspoon – I think it should be really better if you use the root itself)
  • Preparation
    • Cut the orange in halves
    • Put all the citrus in a juice extractor
    • Stir the turmeric with 3 tablespoons of juice
    • Add the spicy mixture in the juice, and stir

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We bought the citrus in Spain, and they are so delicious! I grab some tangerines in the fields of Valencia, and my dears, they are so sweet! I love the power of the sun on the fruits.

For the rice pudding:

  • Ingredients for 2 servings
    • Round rice for dessert (90g)
    • Soy milk (200ml)
    • Almond milk (300ml)
  • Preparation
    • Cook the rice in boiling water for 3 minutes
    • Drain the rice
    • Boil the “milks”
    • Add the rice and let cook for 30 min in a low temperature (Power 2 out of 6 for me )
    • Stir sometimes
    • Enjoy hot or let cool

I didn’t add sugar and vanilla in this one but feel free to do it. The taste was perfect to me and this vegan rice pudding as a subtle taste of almond, and sweet enough for me 😀

Fried veggies !

☼ Hiya my little suns! ♥

I made this plate 4 days ago, and now, I’m sharing it with you.

I had lots of vegetables to eat, so I decided to cook them all together!

I took pictures all during the preparation, but my camera is old, tired, and maybe I need to change the objective, so, all the pictures have a really bad quality (blur, too much light, too dark, too close, etc). It makes me feel like I don’t know how to take photos, but NO, I disagree! x’D

Next time, I’ll try with my smartphone, and with daylight 🙂

So, here is the recipe! 🙂

Don’t forget, I share principally the ingredients and how I cooked, but feel completely free to add or remove ingredients, change the proportions, and cook as you like. Write your own song! 🙂

Ingredients :

  • Carrots (4 or 5)
  • Red pepper (1/2)
  • Green pepper (1/2)
  • Mushrooms (4)
  • Broccolis (2)
  • Zucchini (1/2)
  • Chickpeas (4 hands)
  • Vegetable Oil (Colza/Rape – 1 tablespoon)

Preparation :

  1. Prepare the vegetables:
    • Wash them
    • Carrots, peppers, mushrooms, zucchini: cut them in slices
    • Broccolis: separate the heads, cut in slices the “foot”
  2. Steam/Boil:
    • Carrots and broccolis for 5 minutes
  3. Prepare your rice
  4. Frying the vegetables:
    • Heat a pan/wok
    • Add the oil
    • Add the zucchinis and the mushrooms
    • Let “melt” during 10 minutes
    • Add the peppers and the chickpeas
    • Stir – let cook 5 minutes
    • Add the carrots and broccolis
    • Season to your taste (salt, black pepper, spices)
  5. Serve with the rice and parsley leaves
  6. ENJOY

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