Author Archives: peas

Ahoy there! I have a new addiction: sewing and sewing the Sailor Top

I have a problem.

I cannot stop making the Sailor Top by Fancy Tiger.

Since I’m VERY new to pattern drafting, I decided to just go with their measurements and not make any adjustments. I’m glad I did! My first one (random yellow cotton from a fabric market ) fit perfectly!

Then, I made another one with Nani Iro double-gauze in Bed Grass Cozy B from MondaysMilk. So, so happy that it worked out too as I was saving the Nani for the right project.

And the third was some random fabric from a market (love the markets here!) in bright red with little flowers peppered throughout. Something happened either in the cutting, seaming or gathering that made the front too bulky at the top…it looked odd. So, I made a fold, sewed it in place along the left side and added some complementary buttons. Problem solved.

The next one ~might~ have a pocket.

Blooming in Peas’ garden

Forget-Me-Nots, (no idea), Snowball Bush, Cranberry tree

Forget-Me-Nots
Snowball Bush
Cranberry blossoms

 

Golden Chain tree, Pear blossoms, Apple blossoms, Rhododendrons with buzzy bee

Golden Chain tree
Pear blooms
Apple blossom
Rhododendron

Lilac, Azaleas and a pretty dandelion

Lilac
Azalea
Azaleas
Fluffy dandelion

Fall scarf and cowl sale in Etsy shop

Keep yourself warm with a new scarf or cowl with a 15% discount sale until 2 November in my Etsy shop. Customized color changes too!

bomb-proof dark blue2 (original) IMG_0468 Chunnel Cowl extra long pinks 7 not quite a blanket MEDIUM bright blue7 The Pretty Little Thing slightly pink2 IMG_0798 IMG_0675 copy copy

Recycling

Recently I saw a disturbing photo of an extremely emaciated polar bear. I seriously re-evaluated some of the things I do and don’t do.

One of the things I’ve done with spell it with PEAS from the beginning is to reuse and recycle as much as I can. I turn box lids into shipping boxes; reuse boxes that come into my home for outgoing shipping; save bubble wrap, linings and plastic bags; I stuff some of the pillows I make with yarn ends; I reuse fabric scraps; I ride my bike to the post office and even the yarn I use and sell the most of is recycled from the textile industry.

So, I found it difficult (yet, enlightening) to reply to an email from the ONLY customer who has ever mentioned my shipping practices. She felt that I should further enhance my image with better packaging. She meant well. When asked she said, I should consider using coloured tissue paper, stickers and boxes (all brand new) instead of the recycled items I’ve used. She was happy with the care I took to make sure her items weren’t damaged on their long journey, happy with the items and even left positive feedback. But I think of that polar bear and imagine how much more damage could be done to our planet if I actually followed through on such a request.

There is a part of me that would love to have green tissue paper, trinkets and specially-made boxes with my beautiful, bright logo on it —I am a sucker for good marketing materials, but I can’t resign myself to accepting that sort of (un)focused use of the world’s resources.

I asked her: What did you do with the packaging once you retrieved your items from the swaths of newsprint and re-used bubble wrap? You know the answer…one word: Landfill. Perhaps our encounter has also enlightened her too.

So, here at spell it with PEAS —inspired by nature— I promise to continue recycling and reusing as much as I possibly can. If you have more ideas, I’d love to hear them!

Spinach gomae

Spinach gomae

Serves 4-6
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Soy, Tree Nuts
Dietary Vegan, Vegetarian
Meal type Appetizer, Dips, Lunch, Salad, Side Dish, Snack, Starter
Misc Pre-preparable, Serve Cold
My mouth is watering just writing about making this spinachy goodness!

Ingredients

  • 600g clean spinach
  • 60ml peanut butter (I prefer natural PB, but just use what you have (smooth, chunky))
  • 15ml tahini
  • 30-45ml rice vinegar (or mirin) (depending on how vinegary you like things)
  • 30ml soy sauce or tamari (tamari for gluten-free)
  • 15-20ml sugar (white sugar, brown sugar, honey, etc., but no artificial sugar)
  • 15-45ml warm water
  • 45g toasted sesame seeds for topping

Directions

Step 1 Wilt the spinach in a steamer or add a couple of centimetres of water to a pot. Stuff that spinach in. It will wilt in only a couple of minutes, so watch it carefully so it doesn't get mushy. (No one likes mushy vegetables.)

Tip into a colander and let it cool.
Step 2 In a blender, hand-held blender or food processor, blend together the peanut butter, tahini, rice vinegar, soy sauce, sugar and a bit of the water (add more if needed for a pourable, but thick consistency). Taste. Adjust.

Keep at room temperature until your spinach is ready to wear the glorious sauce.
Step 3
Drain. Drain. Squish and drain. Use a colander, time and your hands. Get squishy with it. Trust me…you'll want this to be as un-watery as possible.

Then form it into balls about the size of an orange and set them in little bowls. I love little bowls!

Pop them into the fridge to set for about 30-60 minutes.
Step 4 Pour over the sauce and top with the toasted sesame seeds.

Devour. You can most certainly try to eat this with chopsticks, but I bet you can't get it in your mouth fast enough…just fork it!

*I forgot to take a photo the last time...I was too busy inhaling the gomae. I'll add one some other time.
Step 5
Nutrition information - click on image to enlarge.

Miso Hungry Gravy

Miso Hungry Gravy

Serves 4-6
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Soy
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dips, Lunch, Main Dish, Side Dish, Snack
Misc Pre-preparable, Serve Hot
Miso Hungry Gravy - A taste-worthy, creamy gravy that even non-vegetarians love! This is my go-to substitute for gravy in any recipe or meal.

Ingredients

  • 2 tablespoons butter (margarine, ghee or other substitute)
  • 1/4 cup onion (chopped)
  • 3-4 cloves garlic (chopped)
  • 1/4 cup flour (gram/besan, whole wheat, white or other substitute)
  • 3-5 tablespoons miso (Any variety of miso will do, although I prefer barley. Use more or less miso to your taste.)
  • 3 cups vegetable broth
  • 2-4 tablespoons soy sauce (light, dark, regular or substitute (to taste))
  • 1/3 cup nutritional yeast flakes
  • salt and pepper
  • 1/2 teaspoon cornstarch ((if necessary, to thicken the gravy))
  • 1 1/2 tablespoon hot water ((with the cornstarch, if necessary, to thicken the gravy))

Note

This recipe was inspired by my favourite vegetarian restaurant in Calgary (I think it's probably the ONLY vegetarian restaurant), The Coup. I've been telling friends for quite some time that I'd post my version of the miso gravy that we have all so hastily devoured when I lived in Calgary. So, enjoy…

Directions

Step 1 Melt butter on low to medium heat.
Step 2 Chop onion. Later, we'll blend everything, so it doesn't matter the size here unless you don't have an immersion blender. If you do not have one, then mince the onions.

Add to butter, let cook for about three minutes or less, then add the garlic (also minced, if you're not using an immersion blender).

Cook until the onion is translucent. Do not let the onion and garlic brown.
Step 3 Add flour, whisk or stir. Cook for another minute.
Step 4 Add veg stock, miso and soy sauce. Bring to low boil. Turn heat to simmer.
Step 5 Add nutritional yeast flakes, (salt) + pepper and taste. Stir and adjust as necessary.
Step 6 If the gravy is not thick enough for you, whisk together the cornstarch and hot water in separate bowl: add a bit at a time to the gravy and stir until desired consistency.
Step 7 If you have an immersion blender, whir up the gravy. Taste again and adjust flavour.
Step 8
Nutrition information. Click on the image and it will be easier to read. Magic.

Miso Hungry Gravy pictured here with Sweet Potato Fries and a homemade veggie burger (recipe to come soon).