Thursday, 29 March 2018

Bahara / Blossom







2017

A short film I worked on with my friend Nikita, based on our love of art and dance, respectively.


Diptych of an Abandoned Youth





150x43cm.
2017
Made on scrap wood, using a mix of acrylic, oil pastel, pencil and old sketches on school paper. 
Based on conflicting emotions regarding the self and the future. As a result, I chose to mix various styles, with both traditional and imaginative representations of the body and flowers, to parallel the mature and whimsical sides of the growing personality. 

Monday, 19 September 2016

A Look Within // acrylic on canvas board





This is one of those paintings I'm not really certain why I created, but I do love it. It's not really meant to make a statement about plucking your eyebrows (lol), but rather to just exist as it is. It's just the image of a girl (myself), looking at herself while performing a rather unimportant, yet oddly personal ritual. It's just a fragment of daily life that shows how even the shortest moments alone should be cherished and appreciated, especially considering the importance of one's social surroundings. For me, painting this weird little thing was really a way to reflect on myself, my ambitions, and the people in my life. 

Tuesday, 2 August 2016

Low Fat Zesty Alfredo Pasta [vegan, oil free and indulgent!]


        Yield | 1 large portion

1 garlic clove
1 chopped shallot
2-3 heaping tablespoons of nutritional yeast
1 pack of silken tofu (about 340 grams)
1 teaspoon of apple cider vinegar
1 handful of spinach
1 chinese eggplant 
1 portobello mushroom
Minced zest and juice of one lemon
2 cups of cooked pasta

First, cook up one big portion of spaghetti or any other pasta.
Then, in a large pan over high heat, heat up the minced garlic for a few seconds and add in the shallot and eggplant and mushroom slices. Add in some water and reduce to a lower heat. While that cooks, in a blender or food processor, blend the tofu, nutritional yeast, lemon juice and vinegar to create the alfredo sauce. Pour the sauce into the pan along with the veggies, add in the drained pasta and give the dish a good stir. Then, just serve up the pasta with a topping of lemon zest. You could also add home-made "parmesan" (made with almonds, you can easily find recipes online) or store bought vegan parmesan (I use Go-Veggie's parmesan. Be careful with that brand though, not all their cheeses are vegan!). Garlic bread would also taste great with this, and I'm sure mixing in imitation bacon bits (they're actually usually made of soy!) to the sauce would give an extra kick of flavour. 

I also made a more basil-y variation of this dish, which you can watch here (it's a little bit a lot cringy so um don't judge and watch my more recent videos straight afterwards to confirm that I don't usually sound like a constipated three year old ok thanks).  





Friday, 17 June 2016

Creamy and Fresh Cranberry-Lemon Nice Cream

My friend thought "nice cream" was a typo, but no! It merely signifies an amazingly creamy and rich, yet totally healthy frozen concoction that uses bananas as a base. It's "nice" for your taste buds, your stomach, the planet and cows (not to mention your wallet, bananas are hella cheap). No harm done! This is how I make one of my current favourite nice cream flavours!




Saturday, 28 May 2016

Vegan French Toast with Blueberry Coulis


Yield about 6 pieces of french toast (AKA enough for one hungry person, barely enough for me let's be honest)
Toast:
1 cup of vegan milk (I used a mix of unsweetened cashew milk and coconut drink)
1 tablespoon of coconut sugar (or any sugar, preferably unrefined)
1 tablespoon of almond flour (milled flax or chia seeds should also work)
1 tablespoon of cinnamon
As many pieces of bread (6?) you can possibly drench in the milk

Coulis:
1 cup of blueberries (I used frozen berries but I'm sure fresh blueberries would taste even better!)
About 1/2 a cup of water
1 tablespoon of coconut sugar


I just mixed the nut milk, sugar, almond flour and cinnamon together and soaked the bread in the mixture.  Then I just cooked up the toast with all the milk mixture in a non-stick pan (I didn't use any oil, but you could) until it was golden brown and a bit crunchy on the outside. 

While the toast was cooking, I put the blueberries, sugar and water in a pan on high heat and stirred while the water evaporated (make sure the bottom doesn't burn). 

I don't like my breakfasts too sweet because I feel all icky afterwards, so this is a great way to start the day, but if you're into sweeter foods, you could double up the sugar or drizzle some maple syrup on the finished dish. I think this would also taste amazing if you switched the blueberries for raspberries and lemon juice, and shaved some lemon zest over the dish. 



Friday, 20 May 2016

Curried Potato and Onion Cakes with Roasted tomato




Yield |  3 medium patties (for 1 person)

1 large potato
1/2 a large yellow onion (about 1/2-3/4 of a cup)
Curry powder, to taste

1 plump tomato
A big handful of spinach
1/2 an avocado
The juice of half a lemon


I started off by chopping the onion lengthwise into thin slivers and I cooked it in a non-stick pan with a bit of water. While the onion was cooking, I roughly grated the potato with a cheese grater. Once the onion was golden-brown, I mixed it in with the potato and about a teaspoon or two of curry powder. I separated the mixture into three patties and placed them in the pan over medium heat. Using a spatula, I pressed down the patties (they're not meant to "stick" until they're cooked. They're meant to be messy!). Once they were golden-brown, I carefully flipped them. Meanwhile, I cut the tomato into rounds. Once the patties were ready, I placed them over a bed of fresh spinach and put the tomato in the pan. I just left the tomato there until the slices began to grill a bit (less than a minute), flipped them, then placed them over the patties, added the avocado and drizzled on some lemon juice. Only took about five minutes! Super low fat, except for the avocado (I don't use oil for cooking, a bit of water does the job), high carb and fresh. Real feel good food.  





Friday, 22 April 2016

Vegan Sushi Feast


 

Sushi's always a good idea. This healthy, filling recipe's super easy to whip up, although it does require a long time to make. 

Sushi (serves 3 or 4 hungry vegans)
1 sweet potato
1 1/2 avocados
1 large cucumber
2 cups of sushi rice, half arborio rice and half basmati (we ran out of sushi rice!) with a bit of sugar
a pack of nori (the exact amount of nori wraps depends on the size of the rolls)
A sushi mat

Chop up the sweet potato as you would for thin fries and steam it. Cook the rice in 4 cups of water. While that cooks, cut the avocado and cucumber into strips. When all's cooked, place all the ingredients onto the nori, trying to flatten out the rice as a good base. Make sure you fill up the ends or else they'll be mushy and ugly! Using the mat, roll the sushi, using a bit of water to seal the wrap. Then just cut it up and prepare your sauces.


Serve with...
-Vegan sesame mayo (mix tahini and vegan mayo, like Vegenaise, about 1/2 mayo, 1/4 tahini and 1/4 water)
-lightly pan-toasted sunflower seeds
- marinated ginger
-wasabi
-soy sauce. 



The sushi's best served fresh, but can still be eaten for about 24 hours after being made. I made the batch for dinner and had some the next day at lunch, and it was still delicious and surprisingly fresh.

Marianne

Saturday, 26 March 2016

Gooey Vegan Chocolate Chip Cookies



After extensive experimentation, I can confidently affirm that these are some of the best chocolate chip cookies you can possibly get your hands on: dense and gooey dough covered in a crunchy crust, perfect texture and taste... plus they're much healthier than egg/butter cookies as they're totally vegan! My friend Sara, severely allergic to milk and eggs, has become my number 1 supplier of tips and recipes during my transition, but I must admit that she got this recipe from me and now makes them nearly every week! 

Ingredients    Makes approximately 20 medium cookies
-2 1/2 cups of flour
-1/2 tea spoon of baking soda
-a pinch of salt
-1 1/2 cups of brown sugar
-2 tea spoons of vanilla extract
-1/2 a cup of plain apple sauce  (or any other egg replacer)
-1 cup of vegan butter (Earth Balance...) or coconut oil (softened). Vegan butter's definitely best though. 
-150-200 grams of dark chocolate chunks (I love Enjoy Life's pre-cut chunks, but you can also use dairy-free chocolate chips or a cut up chocolate bar)

Mix flour, baking soda and salt, then in a separate bowl mix all ingredients except the chocolate. Stir until smooth, then combine both mixes and add the chocolate. Bake at 300°F for 22-25 minutes or until golden, yet still very gooey, as they harden after being baked. 






Saturday, 12 March 2016

Curaçao



Shete Bokas National Park 

                                        









Floating Market -- every day, in dowtown Willemstad, a line of boats opens shop and Venezuelan vendors sell their fragrant, colourful delicious fruits to passing locals and tourists.



Downtown Willemstad - portraits








Christoffel Park -- a little hike









                   

By the Sea








Marianne





Bahara / Blossom

2017 A short film I worked on with my friend  Nikita , based on our love of art and dance, respectively.