What a difference a year makes!

So much has changed since my last post over a year ago. I've moved back to San Diego and returned to my former workplace (new department though) after getting divorced early this year. My son is in preschool and I'm just doing my very best to balance all of the things I need and he needs. I think it's going relatively well, but I don't have much time for blogging or sewing or making wonderful foods from scratch anymore. Maybe I'll get better about how I use my time and figure out ways to fit all of this in.

I hope everyone has had a lovely holiday season so far. I got inspired by this great simple little idea that a friend of mine shared on FaceBook.

I'm going to have Ansel help decorate a jar and add notes together throughout the months!

Happy New Year, everyone!

Tuna-Free Sandwich Filling from Vegan Planet. I Could Live on this Stuff!

Lately my favorite cookbook is Vegan Planet by Robin Robertson. I have adored just about every recipe I have tried from this book. My most favorite is the Tuna-Free sandwich filling. It is primarily chickpeas and almonds. Usually when I make a batch I practically live on it until it's gone, because I just can't get enough of it.

The recipe calls for kelp powder, but I have discovered that dulse works just as well. It's a slightly different flavor, perhaps stronger than the kelp, but it works nicely. For some reason I was having a really hard time locating kelp powder, but I had plenty of dulse, so I just tore up the strips of dulse until I had about 1/8 cup of small pieces, then added them in when I pulsed the chickpeas and almonds. Then I finally picked up a container of kelp powder while I was in Southern California for a week, and now I've had the opportunity to try it with each.

A word about the dulse: the package I have says to look out for small rocks and things in the seaweed. Don't skip that step. I have found tiny shells in my dulse. So glad I didn't add those into my food!

Prep for this recipe is easy. It calls for blanched almonds, so you need to plan ahead a bit for that, but it's really simple. Just boil water, and pour it over the almonds, letting them soak until the almond peels can be easily pulled off of the almonds. It takes about 5 minutes of soak time, but you'll be able to tell by testing an almond. If the peel isn't coming off easily, give it a few more minutes.

I use a little less mustard than called for in the recipe. It asks for 1 1/2 teaspoons. I only use about 1 teaspoon. I like mustard but I don't love it, and using the full amount gave the sandwich filling too much of a mustard flavor for my taste.

If you are a fan of pickles, try putting some finely minced pickle into your batch. It'll be lovely.

You don't need to limit yourself to putting this stuff between two slices of bread, either. You can put it on top of crackers, or wrap it in a tortilla, or even just put a couple of heaping spoonfuls on top of your salad.

I've been really big on integrating various types of seaweed into meals lately (the health benefits are tremendous, plus I always feel great after eating it!), and this sandwich filling is just one awesome way to do that.

Tuna-Free Sandwich Filling

Ingredients

1 can (drained) or 1 1/2 cups of cooked chickpeas
1/2 cup blanched almonds
1 Tablespoon juice of freshly squeezed lemon
1 teaspoon kelp powder or 1/8 cup shredded dulse
1 or 2 stalks of celery, finely chopped
1 or 2 scallions, finely chopped
1/4 cup vegan mayo (I used Vegenaise)
1 teaspoon or more Dijon or stoneground mustard
salt and pepper to taste

Instructions

Pulse the chickpeas and almonds in a food processor, adding in the lemon juice and kelp or dulse until desired consistency. The recipe says "coarsely chopped" but I let it get a little more chopped than that because I find it easier to chew the nuts when they are in smaller pieces. When those ingredients are well combined, transfer the mix into a large bowl. Add the remaining ingredients and then check to see if it's moist enough. If not, add a little more vegan mayo. Cover and pop the bowl into the fridge for 30 minutes or longer before serving.


By the way, here are some other recipes I've tried loved from this cookbook:

Teriyaki Glazed Tempeh
"Drunken" Noodles
Tofu and Vegetable Lo Mein

Lonestar Plate - Meet a Texan Vegan

Though I hesitate to call myself a "Texan" (I'm really a pretty recent transplant), I'm quite flattered to be featured on Lone Star Plate's most recent post for a series on the blog called "Meet a Texan Vegan".

There, I talk about my experience as a vegan in TX, and share some thoughts about food. :)

I'm looking forward to reading about other vegans in this neck of the woods!

End of Summer, and Analog Accessories Mention in a Vegan Magazine

Hey there, I'm still around, dreaming up new ideas for things to share with you here. It's still summer in San Antonio despite the arrival of the fall season everywhere else. But we have started getting a tiny bit of rain here and a tiny bit there, a couple of really nice electrical storms that just dazzled us, and a very slight chill in the very early mornings, so that's good news. It's not cool enough to go tend my poor neglected garden, which amazingly still has some living plants in it despite my blatant neglect these past several months. My rosemary does not seem to mind any old weather at all. There's one rogue tomato plant that must have been from a seed from our CSA tomatoes because it has had some real gusto surviving these drought conditions. My basil plants all went to seed but stayed alive. I've just let them do whatever they wanted and they've expanded to use up a good amount of the garden space. Originally I had eight Swiss chard plants and now there are probably 4 remaining that aren't looking exactly happy, but they are, amazingly, still growing and producing leaves. I miss my parsley plant that went to seed this year and then dwindled to nothing, and will need to replace it when I can. I don't feel like my garden is the same without it.

I was really happy to learn that one of my handmade items was featured in the first issue of this new vegan magazine, Chickpea. The magazine is lovely, really nice photos, lots of content, some recipes. Have a look!

Chickpea

Vegan Dining Guide: San Antonio - Part 4

Vegan Dining Guide: San Antonio - Part 4

Mexican Cuisine


I'll tell you right off the bat that I have expectations when it comes to Mexican food. Growing up and having spent most of my life in San Diego, I have learned how to make vegan Mexican meals at home and if a restaurant dish isn't at least equal to what I can prepare, I'd rather make it myself. This dining guide has needed a Mexican section. We're in Texas! We tried a few Mexican restaurants when we moved here a couple of years ago but I was not at all impressed with the dishes I was served. Not wanting to post negative reviews, I won't mention where we went. I will just say that once you removed the dairy and meat from the dishes there was practically nothing left but a pile of bland veggies. Now, I love vegetables, but these were bland, bland vegetables. Ok, got that out of my system, on to the happy news.

Vegeria: Vegan Tex-Mex & American Cuisine
8407 Broadway Suite #1
San Antonio, TX 78209

Now, with the recent opening of Vegeria: Vegan Tex-Mex & American Cuisine, we not only have a Mexican restaurant to enjoy, we have an entirely vegan Mexican restaurant! We visited Vegeria  during their opening week and were so pleased with the meal. It was brilliant with color, piled with fresh vegetables, and full of flavor. [Update: Now that I've dined at Vegeria a number of times, I will say that the quality is somewhat inconsistent. Some meals have been fabulous, some were a little lacking in the flavor department. But the owners are very open to constructive criticism and I still hope that people will continue to support this restaurant.]

We asked for the Nachos, the special for the day, and received a plate piled high with corn chips, pico de gallo, a delicious cheesy sauce, guacamole, soyrizo, shredded veggies, and a sprinkle of quinoa.  We couldn't finish it, but it was so good that we packed the leftovers in a box and devoured them later at home. Vegeria sold out of the Nachos special shortly after we ordered our plate, so I was glad we made it there in time.

I ordered a tamale, which came with a salad, refried beans, and Mexican rice. I could have cleared the plate myself, but my three year old son fell under some kind of tamale spell and ate almost half of the dish. "Mommy's tamah-ee!" he chanted. This is the child who is very difficult to get sitting still at a table for a meal, but he was so focused on the delicious food that we were able to sit and enjoy instead of chasing the little one around the establishment.

 Tamale Plate

That tamale was such a success, I'm now thinking I should go pick up a dozen tamales as the menu offers.

My husband ordered a plate of chalupas, which I tasted and deemed delicious. He also got a Peanut Butter Cup Smoothie and seemed to enjoy it.

Ansel was enchanted by the dessert case, and spent some time pointing out all of the cupcakes. There were at least six flavors of vegan cupcakes in that case. I was too stuffed to order any of them, or to try the mini Carrot Cake Cupcake that came with our Nacho plate. Husband and son shared that one. The dessert case also displayed some heart-shaped gluten free vegan brownies.

 Enchanted by the vegan dessert case

I accidentally overheard the people at the table behind ours as they were tasting their cupcakes say, "Now, shouldn't this have dairy in it? How is this vegan?" What a great opportunity for people to discover that vegan baking can be beautiful and delicious without animal products!

Mini Carrot Cake Cupcake

The restaurant resides inside Viva Bookstore Complex, so if you have any interest in books about spirituality and religion, take stroll around the rest of the building while you are there.

The dining atmosphere is relaxed and the prices are affordable. I was excited to see so many people dining at Vegeria while we were there, I do hope they continue to pack their tables with customers.

If you go to Vegeria, be sure to check their hours first. The restaurant closes at 3:30 each weekday and 5:00 on Saturday. They are closed on Sunday. [The restaurant's hours have expanded and they are now open for dinner some days. Check their website or give them a call to find out.]

Vegan Dining Guide: San Antonio - Part 1
Vegan Dining Guide: San Antonio - Part 2: Thai and Indian

Vegan Dining Guide: San Antonio - Part 3: Pizza, Mediterranean, and More

Cucumber Stars and other Parental Food Adventures

My 3 year old eats 90% more cucumber if I slice them into stars. He also appreciates it if I put the stars onto carrot sticks.

Getting this young man to eat fruits and veggies is strangely difficult lately, which sort of baffles me, because we have always eaten lots of fruits and veggies in this household and most of his first foods were things like yams and carrots and apples. Maybe it's a 3 year old thing. Maybe it's a phase. But he not only tolerates the cucumber stars, he loves them. The other day I tried putting small slices of my homemade "cheese" on his cucumber stars and that was a hit as well.

I've had lots of success with slicing up leafy greens like kale, chard, and spinach and putting them into muffins. He will eat those with gusto.

Also, an occasional Daiya quesadilla with little bits of veggies tucked inside will often do the trick. If I slice up yellow summer squash really small and saute it with some spices, it works nicely in a quesadilla.

Most of the time, Ansel will eat a whole forest of broccoli trees. So I guess he's not doing so badly. I can't wait until our weather becomes cool enough to get back out to the garden. He does love eating parsley right off of the plant.

Summer Veggie Scrambles

One of my favorite dinner dishes to prepare is tofu scramble. It doesn't take long to cook, and it's quite easy to alter the recipe according to which vegetables you have on hand. Our summer CSA provides us with a number of vegetables that harmonize in a scramble, so it's really nice to be able to use whatever the weekly share of vegetables happens to be. Perhaps my favorite thing about a tofu scramble is that it makes delicious leftovers that you can enjoy for breakfast or lunch the next day with little effort. We like to eat our scramble with toast in the evening and then the next day, wrap it up in tortillas and garnish with salsa for wonderfully satisfying tofu scramble burritos.

My recipe is so flexible, it really more a method. So I'll just describe my method and approximate measurements. I generally just toss things in until it looks like a good, varied mixture, not overbearing with vegetables, but colorful and balanced.

Something I have discovered is that one specific spice can turn an ok scramble into a scrumptious scramble. It's not commonly used in American cuisine as it hails from India and Iran, and to be honest, I'm not so sure I pronounce it correctly when I speak of it. It's called asafoetida, or hing. Asafoetida is a powder that has been extracted from a root. When you first encounter it in raw form, you may be taken aback by the odor. It's strong and not actually very pleasant! But don't worry, once it's heated in a bit of oil it affords a dish with a most lovely flavor. It can function as a stand-in for onions or garlic if you are cooking for someone who abstains from either of them. Asafoetida is also quite good for digestion, as well as being an antimicrobal. I just love it when a delicious food also has such beneficial health properties. I like using asafoetida in tofu scrambles because it helps distinguish them from most of the other tofu dishes I make. I may have heard somewhere that the asafoetida contributes a vaguely "eggy" flavor to the tofu, but to be honest, it's been so long since I ate egg that I wouldn't actually know if that is true.

I always use a block of fresh, organic extra firm tofu when I make this dish. I do press the tofu to remove excess water, but you can also just sort of squeeze it for a few minutes. The wetter it is when you add it to your pan, the longer it will take to achieve the consistency you want, so I do wrap it in paper towels and let it sit between two large plates for about 20-30 minutes to extract the water. If it still seems pretty wet, I'll squeeze it at that point to get more water out. It's ok if it starts to crumble as you squeeze, because it's going to be crumbled up anyway. Just try to do it carefully so the crumbles don't fall into the water you just squeezed out.

Begin by chopping up all of your vegetables so that everything is ready to toss in when the pan is ready. In the pictured scramble I used half an onion finely chopped, a small red sweet pepper also finely chopped, about 3/4 cup sliced mushrooms, 1/2 cup zucchini squash finely diced, 1 cup yellow summer squash finely diced, and one diced tomato. Notice that all of these veggies are fairly soft and cook in roughly the same amount of time. If I were to add a harder veggie like carrot, I would need to proceed in a slightly different manner, allowing the carrots to cook for a longer time before adding any of the other veggies into the pan. I tend to avoid having to do that. There are so many other great vegetables to consider, like spinach, finely chopped celery, even pre-blanched broccoli. Or, go with beans. Black, pinto, or white beans will work perfectly.

When your prep is complete, pour about 2-3 tablespoons of oil into a large skillet. Add 1/2 teaspoon or so of asafoetida and 1/4 teaspoon of mustard powder and turn your burner on to medium-low. By the way, if you like your scramble to be yellow, just add about 1/4 teaspoon of turmeric at this point (I didn't). When the oil has begun to warm, add the onion, if you are using it. Here I also added the sweet red pepper and let that cook until the spices became aromatic and the onion and pepper were looking slightly soft. Next I added the mushrooms, zucchini, and yellow squash. I let this all cook for somewhere between 5-10 minutes.

Next crumble your tofu into the pan, and stir it well, breaking up any large pieces as you do so. I leave a few larger clumps here and there, but generally no larger than about 1 inch by 1/2 inch or so.

This is the point where I add sodium, usually in the form of tamari. Alternatively you can use soy sauce, Bragg Liquid Aminos, or just plain salt. Another fine idea is to add about 1/8 cup of small strips of dulce, a very nutritious seaweed. It will give your scramble a nice distinct salty flavor. You'll be adding your sodium to taste, which for me entails shaking the tamari bottle over the pan until most of the tofu is lightly sprinkled. Not precise by any means. After that is well mixed, add your diced tomato.

At this stage I like to sneak in some sunflower seeds (shelled of course!) or some sesame seeds, or sometimes even pumpkin seeds. The sunflower seeds are my favorite. All that remains is to wait until all of your veggies are soft and and your crumbled tofu pieces are beginning to brown a little bit. I garnished this scramble with a few shakes of paprika. If you want a Mexican twist, add about 1/4 cup of fresh salsa in the last 3 minutes of cooking.

Enjoy!

Store Sale

Sale! 

Get 20% off of any purchase in my shop on Sunday July 3rd and Monday July 4th only. *does not apply to shipping or (Texas residents) sales tax* Sale ends at midnight on Monday July 4th, Central Time. 

Use coupon code JulyFun2011

The shop is at http://AnalogAccessories.Etsy.com/

Have a wonderful holiday weekend! Next entry will be about food. :)

Homemade Vegan Yogurt

Homemade Soy Yogurt with Cinnamon

I love yogurt, but I have yet to find a store-bought non-dairy yogurt that lives up to what I think a good yogurt should be. I've tried soy and coconut yogurts, but they are always too sweet for my taste, even the so-called plain flavors. Or, to be more specific, the plain yogurts aren't tangy enough for me. Store-bought yogurts are also expensive and contain lots of added ingredients. It's impossible to know if the live cultures are still viable by the time the yogurt is in your hands. I thought about making my own for years, but the recipes always looked so complicated and I didn't have a yogurt maker, so I hesitated and stalled and dreamed of the perfect vegan yogurt.

At last I bought a yogurt maker a couple of months ago, and set to work. Happily, I discovered that the process is not as complicated as I thought it would be. It takes a little planning to get the timing right, and it's critical that you keep all of your attention on the yogurt in the mixing and getting the temperature right stages, but the actual business of making the yogurt is fairly simple. You don't have to have a yogurt maker to accomplish the task, but it does simplify the job, and if you get one like this one, a $30 item I got on Amazon,  Euro Cuisine Yogurt Maker - YM80, you get some awesome little glass jars for your yogurt.

The Yogurt Maker

What does a yogurt maker do, anyway? It's basically an incubator that keeps your yogurt at the proper temperature for a long duration of time. And for yogurt making, the temperature is key. If it's too cold or too hot, the beneficial bacteria (they're responsible for the nice tart flavor, and the digestive health benefits of yogurt) that populate the yogurt will not be able to thrive and they could be killed off entirely.  

Side note: if you are thinking "Wait! Stuff in yogurt is alive? Is that vegan?" Well, the answer is yes, it is considered vegan to eat bacteria because bacteria is not part of the animal kingdom. Furthermore, bacteria is everywhere and in everything, and some of it is really good for humans. Here's a nice bit of information all about bacteria.

Ok, back to our yogurt maker. If you don't want to buy one, there are lots of suggestions online for alternative incubation methods for yogurt-making. Some people use a crock pot, others use an oven, and I recall my mom incubating her homemade yogurt by wrapping the jar in a comforter and stashing it in a dark closet for a while.

Thickeners

I've never made dairy-based yogurt, so I can't tell you how it gets its texture, but as far as I know, animal based milks thicken up on their own during the yogurt-making process. Non-dairy milks, however, need a little help. I've seen suggestions to strain the yogurt before serving. I can't be bothered to try that, plus it seems wasteful because inevitably you'd be straining out liquid. There are several vegan thickeners that I've seen in yogurt recipes: pectin, cornstarch, carageenan, xanthan gum, and the two that I've been using with good success, tapioca starch and agar powder. I followed the advice of Bryanna Clark Grogan and was satisfied with the results, so the recipe I'm sharing here is an adaptation of hers. She has a wealth of information on her site about yogurt making and her extensive experiments, well worth a read. I'm only providing a simple outline of the one method I have used, requiring store-bought soymilk and live cultures that are *not* from store-bought yogurt.

If you decide to use the agar powder, make sure it is the powder and not the flakes or any other form of agar. If you use any other form, it will not dissolve all the way and you will end up with chunks of agar in your finished yogurt. I had trouble finding agar powder, so I know from experience what happens if you use the flakes. In the end I had to buy a bottle of agar powder online.

I know someone else who makes a combo soymilk and coconut milk yogurt, and she uses cornstarch and brown rice syrup in her recipe. So, there are lots of paths to success, and I think it comes down to what exact texture you personally like. It may take some trial and error to figure it out.

The Cultures

There are a number of ways to get the live cultures (bacteria) for your yogurt. The simplest way to acquire it, though probably the least dependable, is by buying a soy or coconut or rice yogurt from the store. I didn't do that because as I mentioned before, you have no way of knowing how viable those cultures are after that container of yogurt has been trucked from place to place and then placed on a store shelf for who knows how long. If you try it anyway, just make sure the container lists actual bacterial cultures in the ingredients. Common ones are: L. Acidophilus, B. Bifidum, L. Bulgaricus, and S. Thermophilus. If you are vegan and have concerns about how the cultures were originally grown, check with the company that made the yogurt. WholeSoy states on their website that they grow it on a vegetable medium, so it's suitable for vegans. When you make your yogurt, you use a small amount of this store-bought yogurt to populate your batch. I didn't try it, so I'm not going to get into more detail about that here (you can find specific instructions online pretty easily).

I checked the packaged yogurt starters that our local Whole Foods carries, but they were all dairy-based, so I ordered a package of Vegetal vegan yogurt starter from an online company called Cultures for Health. This particular starter is a "direct set" starter, which means you cannot use the resulting yogurt to populate your next batch. Some starters allow you to do so, which is nice.

There are a couple of other brands I've seen mentioned around the web, and I haven't tried them yet, so I can't review them. Yolife Yogurt Starter is one, but I noticed the reviews aren't very good. GI ProStart non-dairy yogurt starter looks promising, though the Vegetal has more healthy bacterial strains in it.

Here is an intriguing method of creating your own yogurt culture without having to buy any, using the stems of chili peppers! I had never heard that before, but this is the kind of thing that makes my DIY admiration meter go off the charts! Apparently the chili stems contain wild yeast that perpetuate the right kind of bacteria for yogurt.

The Process

First, get out all of your supplies and ingredients so that you have everything available when you need it.

What you need:

Ingredients
room temperature soymilk - 5 cups
tapioca starch - 1/4 cup
agar powder - 1 teaspoon
live active cultures - measure depends on source, I use 1/8 teaspoon as suggested on my package of Vegetal
sweetener of choice - agave, maple syrup, sugar - 2 tablespoons *Note* if you are using soymilk that already contains sweetener of any kind, you don't need to add more. The sweetener is only added to this recipe to give the yogurt starter some fuel, not to create a sweet flavor in the finished yogurt.

 This is everything except for the sweetener (I used maple syrup)

 a closer look at the ingredients I'm using

Tools
large pot, heavy bottomed and large enough for 5 cups of liquid with room to stir
whisk
large spoon
ladle (optional)
candy thermometer
measuring spoons and cups
stovetop burner
funnel
yogurt maker
refrigerator (clear out a space large enough for your pot to fit)

1. To  begin, make sure all of your tools and instruments are very clean. Most recipes recommend scalding everything in boiling water. I'll be honest and tell you that I didn't do that, most of my tools came straight out of the sanitize cycle of the dishwasher. The rest, I just washed really well and made sure that I never set anything down on a dirty surface. You don't want unhealthy bacteria growing in your yogurt.

2. Put 1/2 cup of your room-temperature soymilk in the large pot, and add the tapioca starch and agar powder. Start warming up the mixture on low, and whisk it well until the tapioca starch and agar are completely dissolved.

3. Add 1 1/2 cups of soy milk and turn the heat up to medium. Continue whisking steadily but try to avoid creating a lot of froth. Do this until the mix is thick but are no lumps and the liquid has a shiny surface. Let the mixture get hot but don't let it boil, at least not rapidly.

4. Add the remaining 3 cups of soymilk, mix thoroughly but gently, and then measure the temperature with the thermometer. We want the temperature to be as close to 115 degrees Fahrenheit as possible. If it's anywhere between 110 degrees and 115, that's good. Mine is usually around ten degrees too hot. Getting this temperature right is going to make or break your batch of yogurt, so take extra care in getting it within the right range.

5. If it's hotter than 115 degrees, place it in the refrigerator and check it every few minutes with your thermometer. Set a timer for yourself if you think you'll forget about it.

If it's cooler than 115 degrees (well, let's say below 110), you can use a microwave on low for very short durations of time until it's hot enough (in a microwave-safe container of course), or keep it on the stove and heat it very slowly, checking the temp frequently with your thermometer.

6. Once your temperature hits the right range, ladle or spoon about 1/2 cup of the soymilk/thickener mix into a large measuring cup (you'll need room to whisk) or a smallish bowl and add your yogurt starter and, if you are using unsweetened soy milk, your sweetener. Whisk it up really well, and then pour it back into the pot with the rest of the mix. Whisk it all together until it is very well combined.

7. Immediately pour into your jars. It helps to use a funnel. My yogurt maker instructions say not to put the lids on the jars, to just cover with the yogurt maker dome lid and then start the machine. My yogurt maker has little hour marks on the side, but it doesn't actually appear to time the incubation in any way. I thought perhaps the lid would spin to mark off how many hours had passed, but it doesn't do that. It's not a big deal though. There's no harm done if the yogurt incubates for a little longer than you intended, it just might be more tart, which I like anyway.

8. You can taste your yogurt after about 6 hours to see if it's done by gently opening the cover and using a clean spoon to get a little bit out of a jar. Avoid agitating the jars too much or stirring in case it's not ready. Yogurt likes to be very still while it's incubating. I tend to leave mine alone for 8 hours overnight and it has always been done at that point. If it's ready, you will then need to put the lids on the jars and chill them in the refrigerator. My yogurt maker instructions say to chill for a minimum of 3 hours, but it will likely thicken more if you wait longer.

9. You will want to stir the yogurt before you serve it because there will likely be some separation. There are countless delicious ways to flavor and use it. You can put it in smoothies, in your baked goods, or in Greek or Indian dishes that call for yogurt. You can add fresh fruit or berries, maple syrup, a little bit of jelly or jam, or granola. My favorite way to eat the yogurt is with my granola bars crumbled over the top. I think it's great plain, too!

The Latest

I have been working on a draft of a post all about my yogurt-making adventures. It turns out there is a lot to say about making vegan yogurt, so it's taking me a while to finish the post. But keep your eye out, it's on the way, with pictures and everything.

In the meanwhile, check out this spotlight on my new Etsy shop, Analog Accessories!

Did you know there are tons of  vegan and vegan-friendly Etsy shops? Everything from chocolates, to soaps, to photography, to jewelry, just about everything you could imagine! Try doing a search with the terms "EtsyVeg Team", or even just "vegan" and see what pops up!