The Little Vegan


Savannah // Brisbane // twenty four

“The hope for the animals of tomorrow is to be found in a human culture which learns to feel beyond itself. We must learn empathy. We must learn to see into the eyes of an animal and feel that their life has value, because they are alive.”

I hope you enjoy my blog.

For the Animals
For the Planet
For your Health
Stirfry for one~ Ingredients 1/2 large red chilli 1 large clove garlic, crushed and diced 1-2 shallots, separate white from green part 2-3 Lamyong’s chicken nuggets. These can be bought from The Green Edge. I microwave them for about 10 secs for each one you have in the bowl - max 1 min - and then slice them into small strips. (I wanted to use tofu but tragically didn’t have any) 1-2 bok choys (?) 3-4 large handfuls baby spinach 2-3 tbsp vegetable oil (I like to have this dish slightly oily, with the citrus cutting through the oil nicely) 1 tsp ginger powder 2-3 tbsp soy sauce 1 tsp sesame oil 1 cup brown rice Instructions 1. Cook the rice in a rice cooker! 2. Heat the oil in a wok, then add the sliced soy chicken, garlic, chili and the white parts of the shallots. 3. Saute for 1-2 mins then add the ginger powder and saute for a further 30 seconds or so. Then add 1 tbsp soy sauce. 4. Add the rest of the shallots and the bok choy - I liked to leave the leaves whole. Add the rest of the soy sauce and saute until wilted (1-2 mins). 5. Remove wok from heat and stir through the spinach until wilted. Also stir through the sesame oil, and squeeze juice from a quarter of a lime. 6. Serve and enjoy! 

Stirfry for one~

Ingredients

1/2 large red chilli

1 large clove garlic, crushed and diced

1-2 shallots, separate white from green part

2-3 Lamyong’s chicken nuggets. These can be bought from The Green Edge. I microwave them for about 10 secs for each one you have in the bowl - max 1 min - and then slice them into small strips.

(I wanted to use tofu but tragically didn’t have any)

1-2 bok choys (?)

3-4 large handfuls baby spinach

2-3 tbsp vegetable oil (I like to have this dish slightly oily, with the citrus cutting through the oil nicely)

1 tsp ginger powder

2-3 tbsp soy sauce

1 tsp sesame oil

1 cup brown rice

Instructions

1. Cook the rice in a rice cooker!

2. Heat the oil in a wok, then add the sliced soy chicken, garlic, chili and the white parts of the shallots.

3. Saute for 1-2 mins then add the ginger powder and saute for a further 30 seconds or so. Then add 1 tbsp soy sauce.

4. Add the rest of the shallots and the bok choy - I liked to leave the leaves whole. Add the rest of the soy sauce and saute until wilted (1-2 mins).

5. Remove wok from heat and stir through the spinach until wilted. Also stir through the sesame oil, and squeeze juice from a quarter of a lime.

6. Serve and enjoy! 

1 year ago
18 notes | Reblog

Pretty much follows the same recipe as all my other stirfries as posted here, here and here. I’ve been eating so many lately, sorry, ha ha. I just love them so much!

Pretty much follows the same recipe as all my other stirfries as posted here, here and here. I’ve been eating so many lately, sorry, ha ha. I just love them so much!

1 year ago
22 notes | Reblog

Soy ‘Chicken’ Fried Rice Ingredients (obviously you can use whatever veggies you like!) 2-3 tsp rice bran oil 2 cloves garlic, crushed and diced 1/2 onion, diced 5-6 Lamyongs soy nuggets (you could also use tofu), microwaved for 60 seconds, then sliced Carrot, sliced Broccoli, chopped Yellow capsicum, sliced 1-2 cups cooked basmati rice 3 handfuls baby spinach 2 handfuls bean sprouts 3-4 tbsp soy sauce 2-3 tsp sesame oil Instructions 1. Saute onion, garlic and soy chicken strips until slightly brown. 2. Add 1 tbsp soy sauce and all veggies apart from spinach and sprouts. Stirfry for 5 or so minutes, until veggies are slightly tender.  3. Add rest of soy sauce and the cooked rice. Stir fry till rice is completely coated (brown). 4. Stir through spinach until wilted. 5. Stir through sprouts and sesame oil and squeeze of lemon or lime juice (you could also add some chili, basil, coriander, shallots, peanuts, etc). 6. Enjoy!

Soy ‘Chicken’ Fried Rice


Ingredients (obviously you can use whatever veggies you like!)

2-3 tsp rice bran oil

2 cloves garlic, crushed and diced

1/2 onion, diced

5-6 Lamyongs soy nuggets (you could also use tofu), microwaved for 60 seconds, then sliced

Carrot, sliced

Broccoli, chopped

Yellow capsicum, sliced

1-2 cups cooked basmati rice

3 handfuls baby spinach

2 handfuls bean sprouts

3-4 tbsp soy sauce

2-3 tsp sesame oil

Instructions

1. Saute onion, garlic and soy chicken strips until slightly brown.

2. Add 1 tbsp soy sauce and all veggies apart from spinach and sprouts. Stirfry for 5 or so minutes, until veggies are slightly tender. 

3. Add rest of soy sauce and the cooked rice. Stir fry till rice is completely coated (brown).

4. Stir through spinach until wilted.

5. Stir through sprouts and sesame oil and squeeze of lemon or lime juice (you could also add some chili, basil, coriander, shallots, peanuts, etc).

6. Enjoy!

1 year ago
12 notes | Reblog

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