I’m a sucker for purses, there’s something refreshing and uplifting about switching purses when things get heavy and stressful… or maybe that’s just me. Since going high-raw vegan, I’ve become more aware of eco-friendly products and the impact of where products are manufactured. Not only am I shopping for vegan purses now, but hopefully ones manufactured in fair trade. It’s a pretty big change for someone who used to be a Coach fan, but Etsy has made this easier. After casually browsing for months, I finally took the plunge when noticing my pink, pleather spring purse is showing it’s years of use. Searching for vegan purses on Etsy returns pages and pages of results, it wasn’t easy narrowing down my choice with so many great options. But I ended up with a cheery printed messenger bag from Slainte Bags (Etsy shop here).
I was attracted to the nice size, comfortable cross body option, plenty of pockets, and perfect colors for spring and summer. And I liked that the artist was formerly an IT person like myself and found success in a hobby. Also that they’re very local in San Francisco. Smokey had to get in on the photography action too. :-)
Handmade locally? Check! And yes, it does look fabulous!
I love that the outside pocket is a zipper pocket as well as an open pocket, perfect for quick access to keys and phone. And big enough to hold multiple phones on awful weeks when I’m on call for work.
So far I’m thrilled with it and am already thinking of what I want to purchase next! Check out her Etsy shop if you’re looking for stylish, handmade purses that aren’t too pricey.
I adore Ani’s Mushroom Gravy recipe but don’t have it much because it’s a rich, oil heavy sauce that doesn’t pack a lot of protein. Hemp seeds do and as you know, I’m obsessed with the little buggers using them in plenty of recipes. So I’m not sure why it took me so long to hemp-isize the gravy, I guess because I rarely have fresh mushrooms in the fridge when I’m craving it.
Mushroom Hemp Gravy
- 1/2 cup shelled hemp seeds
- 1 cup mushrooms
- 1 tbsp. apple cider vinegar
- 1 clove garlic
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes about 2 servings.
Instead of pouring it over a cauliflower mash, I went with lightly steamed cauliflower craving a more chunky texture for dinner.
Topped with green onions, the sauce was excellent! Perfect mushroom flavor that was not overpowering and paired with a creamy, rich tang from the vinegar.
It would pair well with just about any veggie combo and even make a great, creamy salad dressing. Plus it’s simple and fast for a busy weeknight which I like.
If you’re a mushroom fan, give this gravy a try for a creamier, higher-protein version.