It’s Fall! Why do pumpkins get all the attention. The checker at the market gave me the last butternut squash at the store for $0.69…flirting with me? With that price, I suspect he was. Must have been the new hair. … Continue reading
Good Morning! Happy Eating! Enjoy some Pumpkin Overnight Oats and some Butternut Squash Sage Biscuits! CHOMP CHOMP CHOMP!
Who’s hungry? Me! If you know me then you know carbs are my forever boyfriend (Besides Harry, my dog). While getting some inspiration on Pinterest I found this recipe and veganised it. Because, fuck eggs, right? I tried using a … Continue reading
I make this all the time because it’s delicious! It’s from Spork Fed. These vegan sisters are too cute and they make delicious food.
I precut all my ingredients last night which made today a lot easier. I’m making two so I just doubled up the choppins’
Bell pepper, onions, carrots, seitan.
Let’s get started. Preheat your over to 400 °
1/4 c non dairy butter
1/4 ap flour
1 medium onion
1 large orange bell pepper
3 cloves garlic
2 c diced seitan
1/2 c frozen english peas
1 medium carrot diced
1 1/2 c veg broth
1 t dried oregano
1 t dried basil
2 T lemon juice
3/4 t salt
1/2 t pepper
In a large pot over medium heat, whisk to combine butter and flour, creating a roux. Add onion, bell pepper, and garlic, and cook about 3 minutes
In a saute pan add oil and seitan. cook until browned, about 3 minutes, and set aside.
In the pot with the roux, add peas, carrot, veg broth, oregano, basil, lemon juice, salt, and pepper. Stir over medium heat until it thickens up a bit, about 5-7 minutes, add seitan and cook 2 more minutes.
For the biscuit topping:
1 1/3 c ap flour
2 t backing powder
1/2 t baking soda
1/2 t dried oregano
* I added in a little fresh chopped rosemary
1/2 t salt
1/4 t pepper
3 T non dairy butter
3/4 c unsweetened non dairy milk curdled with 1 t unfiltered apple cider vinegar
2 t agave nectar
In a large bowl combine flour, baking powder, baking soda, oregano, salt, and pepper, and whisk until uniform (I also added a little chopped fresh rosemary) Cut butter into flour with a fork or pastry cutter until it resembles a coarse meal. Add curdled milk and agave into flour mixture and knead just until mixture holds together.
You can make these into individual pies in ramekins but I just made one huge one. Not as pretty when serving but just as yummy. Put filling into a dish then drop chunks of the biscuit on top. Cook about 30 minutes of until your biscuit looks right.
CHOMP CHOMP CHOMP
*Bonus behind the scenes shots of the fuzzers waiting for me to either walk out of the room or drop the dish…
Harry trying to be casual…
Lady is more straight forward with her begging technique
For years I have wanted to visit an animal sanctuary and I was fortunate enough to visit Animal Place in Grassy Valley, CA a few months ago where I met some wonderful people and wonderful animals. Here I am being friends with Aden the sheep.
Today I was able to go to Farm Sanctuary‘s Celebration for the Turkeys! Here is a photo post about the day:
This turkey wanted to kill me:
Goats and sheep were the first friends of the day:
Refreshments and snacks after checking in:
After check in there was a lot of free time to roam the sanctuary and go in and out of all the animals pens.
This is Jimmy sleeping:
This guy was having some alone time:
Oh Jimmy, you so crazy:
Gene Baur stalking:
Getting ready for the turkeys:
They were shy at first:
This one was NOT shy:
The kiddos loved feeding the turkeys:
I fed Gable (not this turkey). I was kinda scared at first but turns out turkeys are not scary. She was really camera shy so I took a picture with the one instead:
This goat was sleeping on the sheep’s butt. SLEEPING…ON HIS BUTT.
Oh just a couple of pigs sleeping with thier tongues out:
I forgot her name! UGH.
I don’t know how this all fit in my body:
Chloe Coscarelli, vegan chef from Cupcake Wars:
Silent auction Vaute Couture dress a REALLY wanted. If you don’t know about this brand you should:
Author Melanie Joy gave a 30 minute lecture and was so inspiring. Sometimes as a vegan I think I know everything (am I right, vegans!? haha). I have seen her book, Why We Love Dogs, Eat Pigs, and Wear Cows, around a bunch of times and thought, “what’s that going to tell me that I don’t already know?” But she had such a fresh perspective on things and I think she should really get a side gig as a stand up comedian. I am definitely going to pick up her book and keep my eye on what she’s up to.
And of course…DESSERT! CHOMP CHOMP CHOMP
I encourage anyone and everyone to go, vegans and non vegans alike! It was great for families too (although I did see a kid chasing a terrified sheep, but his dad quickly caught him!) I am so glad I made it out to this. It was perfect weather such a nice day spent with the animals and to top it all off there was no traffic!