Vegan Urbanite

Posted on April 10, 2011 by VeganUrbanite

There is a  steep learning curve when learning to live and cook ethically. It can be challenging in an environment which is new to the ideology and offers little support or information.

For four years I’ve been a vegan in the least vegan friendly country in the world. A country which eats anything and everything from the ocean, salted bug lava (is there any other way) and dog soup – South Korea.

This is a collection of what I’ve learned, with much more on the way. I have a whooping amount of tips, hints and recipes waiting to be shared. I’ve traveled the globe for a few years now and my perspective is that of an inquisitive person moving through a variety of environments. At the moment I am living out the year in South Korea.

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CARE UPDATE: A Monk, A Dog, and an Axe

Posted on May 16, 2012 by VeganUrbanite

Drunk monk kills dog with an axe

This story can be found on the CARE website. I post it because it happened in my city, and because it has the potential to be a ground breaking case in terms of South Korea’s as yet, unenacted Animal Protection Law.

“Last night (Monday 13th, May), CARE received a tip on the whereabouts of the monk responsible for the death of Jang-goon. We were informed he was staying in a temple in Daegu. We immediately called the police to request they arrest the monk on charges of animal cruelty. They refused to take the case seriously and told us “they would get around to it eventually. ” CARE immediately took action and drove to Daegu to confront the monk at his temple.

When we arrived, we met with the monk and asked him why he killed Jang-goon.

He said he did it because the dog was “too loud and always barking.” He also admitted to being “very drunk at the time.”

We asked him to come to the Busan police department to make an official statement to the police. He agreed and willingly came with us. Once we arrived at the Busan Police Department, dozens of reporters were waiting to capture images of the monk who brutally murdered a dog with an axe.

As of current, the monk is being held in custody and is undergoing interrogations.

We hope this monk will be the first person in the history of Korea to be prosecuted by the newly enacted Animal Protection Law.

We will update more as information comes in.

Please sign the petition demanding maximum punishment for Jang-goon’s brutal death.

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Planting Herbs in Spring

Posted on May 15, 2012 by VeganUrbanite

Planting Herbs in Spring

According to the back of my seed packet, May and June are the best time of year to plant seeds for Summer herbs. Here’s how I’m growing them in a little apartment.

The problem is, that I live in an apartment with limited roof access. So, indoor herb garden it is. I do have a beautiful floor to ceiling window in the study, but the ‘study’ belongs to the cats, and experience has taught me that anything living or edible in my apartment, will come face to face with two sets of claws and fangs, and probably peril.

The solution is this nifty wooden box with glass panes and an elevated rooftop. In this I’ve planted the seeds of a few of my favourite herbs. The traditional ones; chives, basil, sage, parsley and rosemary. Even though my seeds are a year old, fingers crossed they’ll sprout into organic green deliciousness.  As you can see, they ought to be safe from the curious monsters.

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Orange Chocolate Muffins

Posted on May 14, 2012 by VeganUrbanite

Vegan Orange Chocolate Muffin

For my ladies who wanted the recipe…These are really good. If you’d rather use almonds, raisins or walnut in place of the chocolate go ahead they’ll turn out just as brilliant.

Time Prep. 15           Time Cooking. 25        Serves. 12 reg. 6 Jumbo

Ingredients

2  1/4 cups flour
2/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup rice-soy milk
1/3 cup sunflower oil
zest (grated rind) of two large organic oranges
juice of two large organic oranges
1 teaspoon vanilla (I used powder, if you use liquid add a touch less OJ)
1/2 cup chocolate chips

Directions: Preheat oven to 180˚C / 350 °F.

In a medium bowl sift the flour, sugar, baking powder, baking soda and salt. In a large bowl, combine the milk, oil, orange zest, orange juice and vanilla. Add the dry ingredients to wet ingredients in two batches until just mixed. Stir in chunky chocolate. Don’t over-mix the muffins of they’ll come out tough.

Lightly grease the muffin cups (I use silicon and love them), or line a muffin tin with paper liners.

Spoon batter into muffin cups until they’re almost fill. Bake in preheated oven for 18-20 minutes for regular muffins or 25-30 minutes for the jumbo beauties. Remove when the muffins are lightly golden and a knife comes out clean when inserted.

Remove from the oven and let cool completely. Sprinkle with coconut or shaved chocolate. Eat them warm or at room temperature.

NB: If you make 6 BIG cupcakes you’ve got ~500 calories – careful

Here’s the mixture before it went in the oven, very moist.

The Jumbo muffins themselves

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Simple as Quinoa Salad

Posted on May 8, 2012 by VeganUrbanite

Simple as Quinoa Salad

How versatile and unique this little grain is, although technically it’s not a grain at all, but rather a chenopod, closely related to beets and spinach. That’s probably why it’s so nutritious. Quinoa pronounced ”Qin-wah” comes from the Andean region of Ecuador, Bolivia, Colombia and Peru and if you’re looking for in South Korea, I suggest you try i-herb.

To cook 1 cup of quinoa add 1 3/4 cups of water to a pot and bring to the boil. Reduce the heat and allow it to simmer uncovered for 20-30mins, stir occasionally and then fluff with a fork. This will make around 4 servings and can be served hot or cold.

I like my quinoa cold in a salad. Quinoa salad is so versatile you can tinker it to your taste. Add any cooked vegetable or sliced sweet veggies. My suggestion is:

Ingredients

1 cup of cooked quinoa
1 can of artichoke hearts
1 bunch of steamed green beans
2 cups of diced and steamed beets
4 large tomatoes
1/2 parsley
2 tbsp. fresh lemon juice
 

Toss in a bowl and share with 3 friends….. or do as I do and pack it in a container to be an envious work lunch.

 

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Dominos Pizza in Korea – Is It Vegan?

Posted on May 7, 2012 by VeganUrbanite

Dominos Pizza in Korea – Is It Vegan?

It’s good to know that being vegan doesn’t mean you miss out on eating take-out food with your friends; And when you don’t have time to prepare a home-made pizza, there are other options.

Dominos offer 4 types of pizza crust. The only vegan-friendly crust is the Thin Crust. It doesn’t contain any whey or other nasty dough additives as you can see here or at the bottom of this post.

My suggestions: When you order be clear that you don’t want any cheese, but you do want plenty of vegetables. Usually the chef will think it quiet novel and service your order. But some places may think you’re nuts- I’ve been flat-out told that it’s “not possible” and more than once I’ve been advised against it. If you reassure them that you’ve done it before and that you prefer it that way, they’ll comply.

But if possible, visit your neighbourhood pizza joint first, they may also prepare a crust without any animal-additives and it’s always nicer to support local businesses. However, in South Korea it will require some language skills, or at least time with your smart-phone translator.

Ingredients in Dominios Thin Crust pizza base: Flour (Wheat, Malted Barley), Water, Soybean Oil, Yeast, Salt, Dextrose, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Calcium Propionate (Preservative).

Ingredients in Dominos Tomato pizza sauce: Tomato Puree (Water, Tomato Paste), Sugar, Salt, Spices, Garlic, Soybean Oil, and Citric Acid

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Things I Like Thursday – Announcements

Posted on May 3, 2012 by VeganUrbanite

Things I Like Thursday – Announcements

Some announcements make your blood freeze and your muscles tense (remember being called to the stage at school assemblies?); there are those that make you furious (sitting aboard a delayed flight on the runway), while others are easily ignored and have little impact on your life “staff announcement, calling Teresa aisle 9″. But the announcements I like are the kind that increase your heart beat and flush your cheeks, are both exciting and terrifying.

So today I make an announcement. I am engaged to be wed. It sounds so fantastical and medieval. I had never given marriage much thought, honestly. I tended to think of marriage as archaic and irrelevant. Even so, when my beloved was on bended knee offering me jewels, I instantly reverted into a stereotypical Disney character and giggled through my eyelashes as I said yes.  A much liked announcement.

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Shopping {Vegan} in Busan – Soy Ice-Cream

Posted on May 2, 2012 by VeganUrbanite

Shopping {Vegan} in Busan – Soy Ice-Cream

I am so excited to be able to share this find with you. Located in Centum Park Apartments only 10 minutes walk from Shinsaegae, is So Delicious. A store which sells dozens of dairy-free ice-creams. Their ice-creams are certified organic and vegan.

There are so many choices, there’ll be something for even the fussiest ice-cream connoisseur. And you get to enjoy your creamy delight inside or outside in the sunshine. Prices are not cheap as this area is notoriously wealthy, but for 100grams at 3,900won you can have yourself a scoop of goodness.

Warning: They also serve baked goods and coffees, which are not vegan. It does seem silly to not offer soy milk in their coffees as that’s probably what their cliental want… but I’ll be happy just eating the ice-cream.

To get there take subway 206 (green line to Centum City) Lotte department store / Shinsaegae exit. Walking away from BEXCO, with Lotte/Shinsaegae on your left and Trump towers on your right follow the path for about 10 minutes until you reach an apartment complex called Centum Park Apartments. You will cross 5 roads and pass a school on your left before you reach the very large apartment complex. So Delicious is on your left first floor.

 

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Chickpea Burger Patty with Tahini Sauce

Posted on May 1, 2012 by VeganUrbanite

Colleen’s Chickpea Burgers with Tahini Sauce

Colleen writes: Inspired by falafel, my version is much healthier since it forgoes the deep-frying typical of this Middle Eastern staple.

Preparation time: 10 minute(s) | Cooking time: 25 minute(s)    Serves: 8

Ingredients

  • 1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons tahini
  • 1 1/2 to 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 1 cup plain bread crumbs
  • 4 buns or pita pockets

Instructions

  1. Heat the oven to 180˚C.
  2. Pulse the chickpeas in a food processor and pulse until they’re thick and pasty. You can always use a fork instead, but it is more labor-some. Transfer to a medium- size bowl.
  3. To the bowl, add the onion, garlic, parsley, tahini, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Mix with a fork, then slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties. HINT: If you’re having difficulty getting the patties to stick, add a warm water by the tablespoon until they reach your desired consistency.
  4. Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stovetop.
  5. While the burgers are cooking, make the tahini sauce, below.

Frankie’s addition: I like my burgers crispy but still lower in fat so I paint them with a teaspoon of olive oil before I bake them, and again once I’ve flipped them.

Nutrition (per serving, burger only, no bun or sauce): 101 calories, 22 calories from fat, 2.7g total fat, 0mg cholesterol, 384.6mg sodium, 148.1mg potassium, 16.5g carbohydrates, 3g fiber, <1g sugar, 3.7g protein, 2.9 points. (Nutrition courtesy of FatFree Vegan Kitchen)

Copyright © Colleen Patrick-Goudreau, The 30-Day Vegan Challenge, Ballantine Books, 2011. Reproduced by permission.

Tahini Sauce

Preparation time: 5 minute(s) | Cooking time: 30 minute(s)   Serves: 8

Ingredients

  • One 6-ounce container plain non-dairy yogurt (I used 3/4 cup Wildwood Soy Yogurt)
  • 1 to 2 tablespoon tahini
  • 1/2 cucumber, peeled, seeded, and finely chopped
  • 1 to 2 teaspoon lemon juice
  • 1 teaspoon finely minced fresh parsley
  • Salt and pepper to taste

Instructions

  1. In a small bowl combine the yogurt, tahini, cucumber, lemon juice, parsley, salt, and pepper to taste. Chill for at least 30 minutes, and serve with the chickpea burgers, along with lettuce, tomato, and onion on a bun or in a pita pocket.

Nutrition (per serving): 16 calories, 8 calories from fat, 1g total fat, 0mg cholesterol, 2.8mg sodium, 42.1mg potassium, 1.3g carbohydrates, <1g fiber, <1g sugar, <1g protein, 0.5 points. (Nutrition courtesy of FatFree Vegan Kitchen–any mistakes are mine.–SV)

Copyright © Colleen Patrick-Goudreau, The 30-Day Vegan Challenge, Ballantine Books, 2011. Reproduced by permission.

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Why I’m Participating in The Vagina Monologues

Posted on April 27, 2012 by VeganUrbanite

The Vagina Monologues Busan 2012

Violence takes many forms. It may manifest itself as psychological abuse, becoming fear, shame or hopelessness in the victim. It can be physical like a cut or bruise, a broken bone or debilitating mutilation of the body. And it’s happening to Women. All over the World. Right Now.

This is why I decided to participate in The Vagina Monologues.

Violence against women had been highlighted in the Korea media recently. The country has been outraged at the police’s absurdly slow response to a 28-year-old murder victim’s 112 call, which detailed the exact location she was held and raped, but failed to result in her rescue. Closer to home come reports of foreign brides being beaten or killed by their husbands while the community fail to intervene. Why do we accept this?

In South Korea, the 2009 UN reported rate of rape was 17.7 per 100,000 compared to Japan’s mere 1.2 and America’s significant 28.6.  Korea’s statistics are relativity small you say? Well, in my opinion hundreds if not thousands of cases go unreported. As anyone who has lived here for a few years can tell you, in Korean society woman and men are not treated equally. An expression of this inequality is evident in the courts pitifully light sentencing in rape cases or how in 2008 a 16 year-old-girl was returned to the custody of the household that had been raping her for 7 years.

Would you go through the ordeal of convincing police of your story and reliving the entire nightmare only to be told that he used “not enough violence to constitute rape”? The acceptance of rape and violence against women in South Korea is abhorrent. And other countries are no different.

In 1998, writer of the now infamous Vagina Monologues, Eva Ensler with the help of others, established V-Day a not-for-profit movement that endeavors to stop violence against women by working with women’s anti-violence organizations, and by continuing to perform the controversial Vagina Monologues.

Participate in this weekend events to help stop the violence against women… because we’re over it!

Busan’s 3rd Annual production of Eve Ensler’s The Vagina Monologues at the Vinyl Underground

Saturday April 28th @ 7pm
Sunday April 29th @ 2pm
Sunday April 29th @ 7pm

Directed and produced by Jen Sotham and April Simpson. All proceeds from the show will go to the Women of Haiti (10%) and the Saegil Welfare Corporation/ Busan Woman’s Shelter (90%).

Thank you Jessica Steele and Jessica Drew for the beautiful photographs.

Posted in Busan | 2 Comments

Things I Like Thursday – Infographics

Posted on April 26, 2012 by VeganUrbanite

These cool graphic representations of data are a sneaky way to absorb information in a visually appealing fashion. Fun to follow, they take your eyes on a journey of color and data. And the information is sharp, snappy and super simplistic. I can imagine that I’m a sophisticated barcode reader that reads Dostoyevsky in a millisecond, or a cyborg from the future who accumulates information via a neck implant and drinks coffee.

In short, they’re fun. These are my favourite:

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UPDATE: Starbucks’ Soy Strawberries & Creme Frappuccino is NOT Vegan

Posted on April 20, 2012 by VeganUrbanite

Starbucks to eliminate Cochineal Extract

Recall the uproar last month? When customers discovered that Starbucks were using ground bugs as a colorant in their strawberry frappuccinos? Well good news. As a result of this outrage Starbucks have been forced to eliminate cochineal insects from their drinks. Making Soy Strawberries & Creme Frappuccino Vegan again!

President of Starbucks US, Cliff Burrows, released a statement yesterday confirming the move away from using cochineal insects in Starbucks’ menu;

“As I first shared on March 29, we’ve learned that we fell short of your expectations by using natural cochineal extract as a colorant in four food and two beverage offerings in the United States. Our commitment to you, our customers, is to serve the highest quality products available. As our customers you expect and deserve better – and we promise to do better.”

Don’t you love how Burrows says ‘natural cochineal extract‘ which is PR speak for cochineal insects.

He continues, “After a thorough, yet fastidious, evaluation, I am pleased to report that we are reformulating the affected products to assure the highest quality possible. Our expectation is to be fully transitioned to lycopene, a natural, tomato-based extract, in the strawberry sauce (base) used in our Strawberries & Crème Frappuccino® blended beverage and Strawberry Banana Smoothie. Likewise, we are transitioning away from the use of cochineal extract in our food offerings which currently contain it (Raspberry Swirl Cake, Birthday Cake Pop, Mini Donut with pink icing, and Red Velvet Whoopie Pie).”

He then outlines the companies intention to eliminate ground cochineal bugs by the end of June across the U.S. What this means for those of us living outside the U.S is uncertain but it’s a step in the right direction.

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Things I Like Thursday – Cherry Blossoms

Posted on April 19, 2012 by VeganUrbanite

Things I Like Thursday – Cherry Blossoms

If you’re living in South Korea or Japan, you have probably already seen these fantastical and demure trees welcoming the Spring with flowers of pink and white. As I grew up in New Zealand, I still marvel at them every year for the one week they appear in April. And by the looks of the traffic and throngs of people, I’m not alone.

Japan, Fukuoka 2011

 Simply beautiful.  That’s all. 

I hope you have a beautiful Spring where ever you are. 

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Shopping {Vegan} in Busan – Soy Milk

Posted on April 18, 2012 by VeganUrbanite

Shopping {Vegan} in Busan – Soy Milk

There are a range of soy milks in South Korea and fortunately they’re not hard to find. Most convenience stores and corner shops will carry at least one variety, but if you’re looking for the best here are my recommendations.

Soymilk from Maeil comes in a liter package at 650 kcal. It’s low in sugar, keeps for years and does not need to be stored in the refrigerator, making it perfect for the eminent zombie attack. It’s a little thick and creamy as I’ve come to expect from most nut and bean milks. I use it for mousse cakes, creamy sauces or in a hot chocolate. But I’ve recently discovered it’s not vegan!

You can find Maeil soymilk in most supermarkets (Emart, Homeplus) and privately owned mini markets for 1,500 ~ 2,500 won.

UPDATE: Maeil contains small amounts of D3 (extracted from sheeps wool-lanolin)  Boo!

But my favourite is the soymilk from Pulmone.

There’s no added sugar, it’s comparatively low in calories and it pours, tastes and bakes like cow’s milk. It’s the best substitute for cow’s milk that I’ve ever come across. Even my vegetarian friends can’t tell the difference. It will keep for a week in the refrigerator. I simply love this milk; My only qualm is the with plastic packaging.

You can find Pulmone’s soymilk in supermarkets large and small. But I have yet to see any in a convenience store (7-11, Family Mart) or in a mom and pop owned mart.  It costs between 1,500- 2,700 won.

The reason I share this information with you is that sometimes sneaky brands will actually put cows milk into the soy milk products. This goes for ‘soy yogurt’ and other soy products too. They advertise that the product contains soy, not that it is pure soy without traces of cows milk.

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Fruit Roll-Ups

Posted on April 9, 2012 by VeganUrbanite

These were a favourite of mine as a kid and even as an adult I find myself craving something sweet by mid-afternoon. However, this recipe is far healthier and simpler than those childhood treats. For starters it has only two ingredients .

Ingredients:

2 cups of cleaned and stalked fruit. I used strawberries (tired fruit is perfect)

3 tbsp of agave nectar, or another natural sweeter like honey or maple syrup. 

In a blender, pulse the strawberries and agave nectar until smooth. It will be bubbly and pinky. Tip the mixture onto a non-stick oven-liner or an enclosed dish lined with a thin clear plastic film (see picture below). Place in a pre-heated oven on a super low heat ~ 130˚C for 6 hours. If you’re unlikely to be home for 6 hours straight, you can turn the oven off while your out and return the berry mixture to the oven once it’s reheated. If you have a dehydrator, all the better. 

Note on the plastic: The oven must be preheated. If the element is red-hot while the mixture is in it, the plastic may melt. Otherwise the plastic should not affect the mixture as the temperature is so low. It will peel off without leaving residue.

You’ll know when the strawberries are done because the mixture will turn hard and be slightly transparent but darker in colour. You should be able to touch it without any staying on your finger.

When it’s cooled, peel of the plastic film with ease and transfer the flat berry mixture onto a non-stick grease paper. From here the berry mixture will become strawberry ‘roll-ups’. Cut into strips and roll. Store in an air-tight container at room temperature for two weeks. They’re ready to eat when you are.

 

FYI: CAt’s do not like fruit roll-ups.

 

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Things I Like Thursday – Thai Massage

Posted on April 5, 2012 by VeganUrbanite

Things I Like Thursday – Thai Massage

Some days you deserve to be pampered. I used to turn to high sugar foods or a stiff drink when I was stressed out. I’m not saying that I’m a saint, but when I have the money and can spare an hour, which isn’t often, I treat myself to a Thai Massage.

It’s 60 minutes of bliss. After a week of running and strength training, a deep tissue massage and tiger balm is meet with groans of pain and pleasure. Call me a masochist but I like my massages to bruise.

They are fairly authentic massages, performed by Thai women. Including the back twist, neck crack and full body stroll down your back. Where they differ is the price. They are a far cry from the massages I would get every-other day while in Thailand.  They’re not 180 baht more like 50,000won (US$50).

It’s not cheap but sometimes you’re worth it. Or at least your girlfriends are, and if you shout one a massage you should not feel guilty about joining.

You can read more about it prices and locations @ BusanHaps

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