Tuesday, July 24, 2012

Vegan T-Shirts at Fabulously Fierce!!

As some of you may know, I run an online shop for handmade home decor and embroidered items - Fabulously Fierce. I recently started to venture into embroidered hoodies, tees and tank tops. I thought this would be a great way to get the message of compassion across so I made a couple vegan themed tees!

The first states "I Think Therefore I'm Vegan" with a cute little bunny. It's a v-neck unisex style so it works for men and women!

The second has four lines of text saying Cruelty Free / Without Cruelty in 4 different languages. The is also a unisex style!

Wednesday, July 18, 2012

Vegan Enchiladas

I have been craving Mexican food something fierce lately I haven't found a vegan place that satisfies my need in L.A. yet so I figured I would make my own. I figured a fairly easy place to start was enchiladas.

As I was checking out at the grocery store with my tortillas, enchilada sauce and veggies the clerk asked me if I was making enchiladas, when I replied yes he immediately asked "where's the meat??" Haha, that gave me a good opportunity to educate our youth on yummy vegan food, maybe I should have brought him some :)

Anyhoo, here is what you will need:

Olive Oil
3 cloves garlic (at least) minced or crushed
1/2 - 1 cup diced yellow onion
3 zucchini
8 oz mushrooms
1-2 cup fresh spinach
1 can black beans, drained
Mexican Spice blend (cumin, salt, pepper, garlic powder, etc)
1 lrg can enchilada sauce
Vegan cheese shreds
10-12 Corn tortillas
Bell peppers (about 1/2 cup diced) for garnish

1. Preheat oven to 375°. Heat 1/2 TBS olive oil in a large skillet. Sauté diced onions and garlic until tender.

2. While onions are cooking, chop mushrooms and zucchini into bite sized pieces. Add to pan with a little more olive oil and Mexican spice blend (I used about 4 TBS). Stir frequently.

3. Add beans and continue to cook.

4. Coat the bottom of a glass baking dish with the enchilada sauce, just enough to cover the bottom. In a smaller skillet, heat a dash of olive oil.

5. Place tortilla in small skillet until it is soft, remove and place on a paper towel. Quickly add fresh spinach leaves and a couple spoonfuls of the vegetable mixture to tortilla, roll it up and place it in the pan. Repeat until all the tortillas are filled and in the pan. *You may need to add more oil to the skillet as you go along.

6. Cover with remaining enchilada sauce. Sprinkle with vegan cheese and diced bell peppers.

7. Bake 25-30 minutes until the sauce is bubbling hot. Serve with fresh sliced avocado.