Hello hello! Want to color for your mama?
Cheers to the mamas!
My love of chocolate making has been reignited this year, and I especially enjoy making special treats to share with friends. This week I made a box of chocolates for my friend Mary’s birthday. After witnessing her excitement (who wouldn’t be thrilled to receive a colorful box of rich, sweet, vegan bites?) I decided to share the process here. This project is suitable for kids or adults. It’s fun, and it reuses materials. If you’d like to give a box of chocolates to a friend, all you have to do is:
*Find a small, cardboard box that you don’t need anymore. A tea box works beautifully.
*Recycle scraps of old wrapping paper, pages, photos, etc. by gluing them all over the box. Collage, draw, write. Make it clean, make it messy. Make it beautiful.
*Cut a piece of parchment paper to fit inside the box. You can glue it down as lining, or just stick it in there like tissue paper.
*Make chocolates! The box I made for Mary was all raw– turtle shells, chocolate-lavender bars, cinnamon-cayenne chocolates, and mint chocolates. For some wonderful raw chocolate recipes, check out Ani’s Raw Food Desserts. Or just browse around online and explore the endless recipes! No matter what kind you make, it’s worth researching your cacao provider before purchasing. For organic and fair trade cacao, I recommend Mountain Rose Herbs.
*Keep chocolates in the freezer until ready to gift. Assemble box, and adorn with a bow or flower.
*Give box of chocolates to your friend, and watch as their love for you grows.
On another note, would you like to color something Springy? I drew this for my young friends at the University School of Nashville, and thought you might like it too!
…here’s another Springy coloring sheet from last year.
I can’t believe it’s been over a month since my last post– winter is flying by! I’ve been sleeping a little later, moving a little slower, eating a little heartier, dancing, drawing, reading, and doing some big-time snuggling. Letting winter be winter.
Foodscaping my backyard with my sweet, sweet friend Jeremy:
Can’t wait for the next batch!
And now, what you came for: coloring! Hope you enjoy these little veggie valentines. Color, cut, and share with your dearest.
Happy February, friends! xo
Filed under: coloring pages
Since the Happy Thanksliving! coloring zine madness has come to an end, I have been spending my time working on various kitchen projects,
making holiday gifts, catching up on reading, spending time with loved ones, gearing up for another animation camp (remember this?), and working on ideas for new coloring zines! You can count on some fun, veg-themed coloring in 2012. : )
In the meantime I’m taking requests for winter, vegan, holiday, and/or Garlic-Onion-Beet-Spinach-Mango-Carrot-Grapefruit Juice-themed coloring sheets! Wrap yourself in a warm blanket, bust out those colored pencils, and speak up… what do you want to color?
Filed under: book reviews, coloring pages, Happy Thanksliving! coloring zine, TurkeyLove
I’ll start by saying THANK YOU to all who have shown their support for Happy Thanksliving!. It feels wonderful sending copies all over the country, imagining lots of vibrant, compassionate kiddos reading and coloring. Working on this project has surely ignited my excitement about the holiday, and I hope that Happy Thanksliving! brightens your celebration as well.
image borrowed from Bonzai Aphrodite
*If you want your copies of Happy Thanksliving! delivered before Thanksgiving, place your order by THIS FRIDAY!* (If your order also includes a hardcover book or dolls, your shipment will take longer to deliver.
Want to read what other people are saying about the Happy Thanksliving! coloring zine? Check out these sweet reviews by:
Now let us color!
What would you like to say to a turkey friend?
Filed under: book reviews, coloring pages, Happy Thanksliving! coloring zine
I’m sewing up fresh copies of my new coloring zine, Happy Thanksliving! and wanted to give a warm, fuzzy shout-out to all who have voiced their support for this project.
Thanks to Jessica Almy at Vegbooks for her super-supportive review.
Thanks to Microcosm Publishing for naming Happy Thanksliving! as their Featured Awesome Product of the Week.
AND thanks to all who have purchased a copy for a friend, family member, or for themselves. (If you think you’re too old to color, you’re wrong). I’m so thrilled to hear that everyone is enjoying the zine! Wahoo!!!
While we’re on the topic of Thanksgiving, I’d love to re-introduce you to these turkey-honoring coloring sheets from last year. They’re pretty fun!
Feeling the turkey love? Head on over to Farm Sanctuary’s Adopt-A-Turkey Project and donate $30 to help some feathered friends.
More reviews, turkey-love, and recipes coming soon!
Filed under: coloring pages, Happy Thanksliving! coloring zine, making!, VeganMoFo
Hey everyone! Cheers to the final day of Ingvar’s Vegan MoFo! Today I do not have a recipe. I have something so much better.
Today my new coloring zine, Happy Thanksliving! is available at ThoraThinks.com! This veg-friendly zine honors turkeys, thankfulness, and fall fruits & veggies in all of their much-deserved glory. Happy Thanksliving! celebrates the warmth and compassion of the Thanksgiving holiday. It raises questions about turkey eating, the representation of Indigenous tribes, and more. Best of all, it does these things with a fun, rhyming poem and super-sweet drawings that beg to be colored!
Happy Thanksliving! is printed on 100% post-consumer recycled paper. It is bound with thread (rather than staples) for the safety of little ones. Each page was drawn with tons of love. On the back cover you’ll find topics for further discussion and suggested children’s books containing relevant info. Did I mention that this little zine is full of love? Copies cost $5 each with free domestic shipping. So sharpen your coloring devices (vegan crayons, anyone?) and Check it out!
On another note, I couldn’t possibly post today without giving a Happy Halloween shout-out! I hope you all have a fantastic time dressing up, gettin’ spooky, and eating sweet things. I hosted a costume party this weekend and had SO MUCH FUN dancing the night away with a slug, a butterfly, a tree, a tide pool, a vampire squid, a very impressive Edward Scissorhands, monsters, zombies, anarchists, hispsters, cross-dressers, witches, and more! This year I made an angler fish costume because they are ridiculously awesome. I’d love to hear about your costumes, too! Ahhhhh, Halloween is just the best.
Thanks to all who have participated in Vegan MoFo this month! I have had a great time posting, and have really enjoyed seeing all of the gorgeous food my fellow vegans are sharing on the web. More to come soon,
Who’s getting excited for Halloween?
Who wants to color!?
How about these cute, costumed, yellow spotted snails?
(More Halloween coloring from last year here).
Oh, and who wants to win a free book this weekend? If you’re thinking “me, of course” then don’t forget to send in an Ingvar photo by Sunday to enter.
I’ve been working away on a super-sweet project so Ki made a simple dinner last night– really good red beans, fresh tomatoes, salad, and roasted pak choy (sometimes called “Chinese cabbage”… similar to bok choy). Oh, and some red wine too.
Since the beans were really, really tasty I asked Ki for the recipe. The quantities are flexible, but here’s the jist:
Really Good Red Beans
Soak a mixture of kidney and adzuki beans overnight. Drain and rinse. Cook in vegetable broth. In a separate pot, temper equal quantities of whole cumin and fennel seeds in coconut oil. Add diced red onion and minced ginger and saute until slightly browned/softened. Stir in garam masala and sea salt. Add mixture to prepared beans and simmer. Taste for salt and spice. Yum!
First and foremost, let’s color! This “veggies and a peace sign” coloring sheet was recommended by Amy on the G-O-B-S-M-C-G-Juice Facebook page. Enjoy!
If you haven’t already met my hamster-friend, let me introduce you. Cute, huh? I want to share a little about what we feed Buddy, since his diet is vegan and he seems to really enjoy his food.
The majority of his diet consists of this Ecotrition organic blend. One bag lasts the little guy months and months, and the ingredients are pretty solid (organic alfalfa forage, oat groats, wheat, millet, milo, corn, soybeans, pumpkin seed, papaya, banana, flax…). Buddy had been eating some questionable food when we adopted him (as consumers, have hamsters really expressed a need for bright green, yellow, and red food?) but he transitioned over to this stuff with no complaints.
In addition to the dry blend, Buddy eats various veggies, nuts, and seeds throughout the week. His favorites are cucumber, romaine lettuce, broccoli, spinach, cashews, sunflower seeds, pumpkin seeds, hemp seeds, and flax seeds. Sometimes he’s super pumped about wheatgrass, and other times not. He loves fruit but receives it very rarely since dwarf hamsters are prone to diabetes. He also gets a cooked chickpea or a couple lentils once in a while– yum! For more info on foods that hamsters can and cannot eat, I recommend checking out a book about hamster care. There is plenty to read online (here, for example) but it’s hard to gauge the reliability.
Buddy hanging out in his bedroom
I’m giving away a free book this Sunday… to enter, show us your Ingvar!
Remember how I told you that my partner Ki buys lots of fruit? Well friends, he consumes even MORE vegetables. Especially greens.
Some of these lovely leafies find their way into soups, smoothies, stir fries, etc., but mostly they’re enjoyed in salads. Huge, dynamic, rejuvenating salads. My dear Ki is a master salad maker through and through. No two salads are the same, and none are short of astounding. There is no real recipe to share, but I would love to pass along some insight into his mystifying methods. : )
I asked Ki what makes a salad good, and he responded, “Visual appeal and water content. When something looks good you want to eat it, and water content is so important in making the process of eating enjoyable.”
So what makes a salad visually appealing? Color, texture, and shape. “Think spaghetti, not confetti.” Slice your greens into thin ribbons rather than big squares.* Use a really sharp, large knife. (We use and recommend a chef knife by Mac). Arrange greens so that they are parallel to one another in a stack. Roll them up and slice super-thin ribbons. In addition to his aesthetic preference to thin slices, Ki explains that by processing greens this way you’re decreasing the amount of chewing necessary. “Have you ever just chewed on a huge leaf? It takes all day.”
* (An exception to this rule is arugula, pictured above. It is already soft and easy to chew.)
…I’d also like to add that when using tough greens like kale, I like to massage the greens to break them down a bit and release some water. This softens them up nicely.
Once you have your base of greens you need to add some contrast with sweet and/or juicy things! Water makes chewing easier. Think tomatoes, cucumbers, pears, peppers, apples, etc. We love to design new and exciting salads based on whatever produce is available locally. Embrace the season’s bounty and experiment! Get creative with slicing, shredding, and incorporating various textures into your salad. Food is art.
…Ki, Ingvar and I do not recommend tossing pears, avocado, or other soft fruit into a salad that is intended to sit in the fridge overnight. (Unless you love brown mush).
In addition to fruits and veggies, Ki loves using various raw nuts and seeds (soaked when possible) in salads. They’re tasty, add a wonderful crunch, and most importantly they increase fat content for the purpose of satiation. Walnuts, hemp seeds, and pecans are favorites at our house.
Typically underused in salads, dried herbs are another delightful addition. Ki frequently uses thyme, tarragon, oregano, lemongrass, coriander, savory, and marjoram. When fresh basil, parsley, and cilantro are available, they make an appearance too.
And don’t forget capers.
On to dressing!
Ki says, “I use a 1 to 3 acid/fat ratio. Various vinegars and lemon juice for the acid. Oil combinations for the fat. In addition to olive oil, I like to use hemp, flax, and walnut oils. They’re flavorful and high in Omega 3.”
“I start by crushing 2 or 3 cloves of garlic, then mixing in salt and vinegar to create a paste. I add the herbs and sometimes mustard. I like to incorporate some sauerkraut brine as a digestive tonic. I add the oil last and whisk to combine everything. For a creamy dressing- or if you want to make a lot of dressing to save in a jar- use a blender instead of whisking. Add miso, tahini, cucumbers, or avocado… the blender will emulsify your ingredients and pulverize dry herbs.”
More photos of last night’s salad:
Salad: arugula, hakurei turnips, radishes, bell peppers, tomatos, cucumbers, pears, walnuts, hemp seeds, capers, and lemongrass
Dressing: garlic, balsamic, brown rice vinegar, ACV, dijon mustard, kraut brine, black pepper, coriander, thyme, and olive oil
Ki’s favorite flavor combination in a salad?
“Cilantro, red cabbage, cumin, and lime.”
Are you feeling pumped about salads, too?