Episode 39: Vegepisode 2.0!

Vegepisode 2.0 >> Guinea Pigging Green

Hi friends!

Hope you’re well and healthy and happy. You can listen to today’s episode using the player below or by subscribing to the show on iTunes here.

 

Laura has been a vegan for 2+ years and I have been a vegetarian for almost 6 (!!!) with brief periods of pescetarianism and veganism mixed in over the years. Right before moving to Korea last March, I had been happily eating vegan for about 3 months after my experiment with transitioning to vegan. You can hear our episode on that topic right here or see some of the meals I ate here.

In the show we talk about a few different facets of the vegetarian/vegan lifestyle, including:

  • my experience being a vegetarian in Korea
  • what is and isn’t challenging for Laura being a vegan
  • The Official Podcast Boyfriend’s (read: Laura’s boyfriend’s) perspective on what it’s like to be a male vegan
  • having friends and family members who eat differently from yourself
  • some of our favourite veggie meals to eat:

We loved having this honest conversation with each other about food and our personal choices, it was really #real! It’s sometimes hard to talk about these topics, but we hope that sharing our experiences here will maybe make other people feel more comfortable with their own choices. We’re all trying our best and our best is always changing.

Again, you can find the show here or on iTunes. You can also let us know your thoughts and ideas in the comments below or on Twitter or Instagram!

Thanks for listening! All our love and non-judgement,

Steph

Raw Vegan Peanut Butter Cups

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Ever since I moved to Korea about a month ago, I’ve been craving all the things I can’t have – typical, right? Don’t worry, I’ve still been celebrating the fact that I’m living in Korea by eating lots of bibimbap, drinking soju on my nights out and embracing what appears to be the Korean motto: “put an egg on it”. But sometimes a girl just wants (among other things) a homemade chocolate chip cookie, you know? Unfortunately, Korean kitchens don’t come equipped with an oven (though they do come with a glorious gas stove!)  so I was stuck with a baking dilemma. My dilemma, of course, is that baking things is out of the question for now. So I turned to my favourite vegan blog, Oh She Glows, for wisdom and guidance, and did not come away empty handed. That woman has a whole category of raw/no-bake goodies for the hapless ex-pat.. or anyone else who wants to make raw treats!

Even though I’m still building up my kitchen and pantry with the help of iHerb.com and Daiso, the local dollar store chain, I miraculously had almost everything I needed to make Angela’s Raw Almond Butter Cups. I tweaked the recipe to suit my purposes and was soon licking the bowl like a heathen in the privacy of my little Korean home. These are positively delicious, and I still can’t wrap my brain around the fact that they’re healthy too! Just lots of good quality ingredients, natural sugar and healthy fats. Nothing with an ingredient list I don’t recognize. I love that!

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Raw Vegan Peanut Butter Cups

Adapted from Oh She Glows

Ingredients

For the peanut butter base:

  • 1/2 cup almonds
  • 1/2 cup rolled oats
  • 2 tbsp peanut butter (I used Earth Balance with flaxseed, it’s oustanding)
  • 1.5 tbsp coconut oil
  • 1.5 tbsp maple syrup
  • 1/4 tsp cinnamon
  • pinch of salt

For the chocolate topping:

  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1.5 tbsp chocolate protein powder (this is the one I used)
  • pinch of salt

Directions

Using a hand blender or food processor, blend the oats and almonds into a fine flour powder.

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In a bowl, mix the blended flour, coconut oil, maple syrup, peanut butter, cinnamon and salt. It should form a thick, sticky dough.

You have a few choices for the mold! I used an empty plastic egg carton because I don’t have a muffin tin. But you could use a muffin tin, or just mold the dough using your hands and place them onto a flat baking sheet.

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Mix together the coconut oil, maple syrup, salt and protein powder. Funny story: I don’t have cocoa powder right now so I thought I’d try using this chocolate protein powder instead and it actually worked out great! Feel free to substitute the protein powder for 2 tbsp of cocoa powder. I heated the coconut oil slightly in order to blend this chocolate sauce into a smooth liquid. I think that technically makes these not totally raw, so if you are strict about that then just blend it together as best as you can. When I make these again, I probably won’t melt the coconut oil because when it froze, it separated from the chocolate and made a little white layer on top. The coconut oil layer doesn’t change the taste at all, but they might be prettier without it.

Spoon the chocolate sauce on top of the peanut butter base. Put the tray into the freezer for about 45 minutes.

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Take them out and pop them out of the mold. Sprinkle them with cinnamon or cocoa powder! They melt pretty quickly so they’re best to eat right away and they should be kept in the freezer until they’ve all been eaten (approximately 35 minutes, by my estimations). Just stand there with the freezer door open, shoving them into your mouth, that oughta do it. These are creamy, and taste like Reese’s peanut butter cups. They’re salty and sweet and have a great texture – despite being kept in the freezer, they don’t really freeze, they stay chewy. Enjoy!

-Steph

Episode 13: Making the Switch from Vegetarian to Vegan!

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As always, you can listen to the episode here, or find it on iTunes!

 

Today’s episode is all about transitioning healthily and happily to a vegan diet, specifically if you’re already a vegetarian. Laura has been a vegan for quite a while now, and I have been vegetarian for going on five years, but I’ve never felt totally ready to make the switch to being totally plant-powered. That’s all about to change!

Well, at least for the next 30 days. For 30 days, I’m going vegan! Bring on the veggies, load up the greens, and get me some almond milk, because we’re in for a heck of a ride. I decided that veganism is something I want to try because I realized that the reasons I’m a vegetarian would really dictate that I should also be a vegan. My values haven’t suddenly changed, I’m just starting to be more honest with myself and trying to make a choice that matches my values and beliefs. That being said, the idea of being a vegan kind of freaks me out (and also simultaneously feels like a totally awesome secret club that it would be awesome to be a part of), so I’m going with 30 days to start. I can do anything for 30 days! And we’ll see how I feel when it’s done. I’ll be blogging about once a week and sharing things on Instagram and Twitter with the hashtag #30DaysToVegan.

In the episode we talk about some ways to make the transition easier. One of those ways was to arm yourself with facts and feelings to give you some necessary motivation to make this change.

Laura wrote a great article about whether vegans should be obligated to thrive, you can read it here!

We also think that meat and dairy substitutes can be really great and helpful when you’re transitioning to vegan. Some of our favourite brands are Daiya, Tofutti, Gardein and Fieldroast.

And most of all, don’t forget about resources!

Once again, you can listen to the episode here, or subscribe to us on iTunes! While you’re there, we would love if you gave us a quick rating.

If you’re a vegan, do you have any tips or everyday recipes for me? I need all the help I can get! If you’re considering making this transition, what is holding you back the most? Let us know in the comments below or on Twitter @GreenGuineaPigs.

-Steph