What is your favorite vegan cookbook or recipe website?
Between February 23-24, 2012, Animal Place and Harvest Home Animal Sanctuary coordinated the largest farm animal rescue in California history. More than 4,400 hens were saved from A&L Poultry in Turlock, California after the owner left the hens without food for more than two weeks.
More than 3,200 of those hens arrived to Animal Place’s two sanctuaries in Grass Valley and Vacaville, California. This video shows the reality of egg farms across the country and the suffering that animals endure there.
When the birds were rescued, they were able to stretch their wings, walk on grass, and see sunlight for most likely the first time in their lives. Everything natural to these social beings was taken from them at the egg farm.
If you would like to help these hens, visit animalplace.org or simply reduce or eliminate eggs from your diet.
[Image: a black and white ink line drawing of a man sitting at a table, presumably at a restaurant, asking the waiter, “Do they serve anything here not made of death and suffering?” with the words “Being Vegan” at the bottom.]
[Image: A stack of brown and tan coconut bars, stacked on a wooden surface.]
Magical Coconut Bars
- 1 can light coconut milk*
- 2/3 cup coconut sugar*
- 2 cups vegan graham cracker crumbs*
- 6 tbsp (65g) coconut oil*
- 3 tbsp maple syrup
- 3/4 cup dairy-free chocolate chips (I used Enjoy Life mini)
- 1 cup unsweetened shredded coconut
- 3/4 cup pecans, chopped
- pinch of flaked sea salt, for garnish (optional)
1. Prepare condensed coconut milk: Preheat oven to 350F and line a 9-inch square pan with two pieces of parchment paper (one going each way). Add entire can of coconut milk into a medium-sized pot, and whisk in the coconut sugar. Increase heat to medium and bring to a low simmer. Watch closely as it can boil over very quickly! Simmer on low-medium heat for about 12-14 minutes, whisking occasionally, until the mixture thickens slightly. If film develops on the top as it condenses, just whisk it back into the mixture. Remove from heat to cool while you prepare the crust.
2. Prepare graham cracker crust: In a pot, soften coconut oil over low heat until mostly melted. Add to a mixing bowl along with graham cracker crumbs and maple syrup. Stir very well until thoroughly combined. Spoon graham mixture into prepared pan. Starting at the centre of the pan, press the graham cracker crumbs as firmly as you can, moving outward from the centre. The harder you press the crumbs into the pan, the better the bars will hold together. I used a pastry roller at the end to really pack it all in and I had no problems with crumbling when I sliced the bars.
3. Assemble: Pour warm condensed milk over the graham crust. Now, sprinkle on the chocolate chips, followed by the coconut, and finally the pecans, evenly over the condensed milk. Press the mixture down lightly with hands until the coconut milk soaks upward into each layer. Sprinkle with flaked sea salt (optional).
4. Bake in the oven, uncovered, for 27-31 minutes at 350F (I baked for 30 mins), until the edges are golden. Remove pan from oven and place on cooling rack for about 30 minutes. Now, transfer the pan to your freezer for 2 hours (quick-set method). Or chill the bars in the fridge for a minimum of 4 hours or overnight. When set, cut into squares (thaw at room temp first if removing from freezer). Bars can be wrapped up and left on the counter, or in the fridge or freezer.
Substitution notes: 1) You can use full-fat coconut milk instead of light. 2) Coconut sugar can be subbed for any granulated sugar (Sucanat, natural cane sugar, brown sugar, etc). 3) Two cups of graham cracker crumbs produced a fairly thick crust (see photo). You can probably reduce the amount to 1.5 cups if you want a thinner crust. 4) You can probably sub non-dairy butter for coconut oil. 5) I purchased my graham cracker crumbs from Bulk Barn.
I know some of you are probably wondering about a gluten-free version too. You could try using gluten-free graham crackers and processing those in the processor/blender or you might be able to make an almond flour crust. Thoughts? If anyone tries a GF version please leave a note in the comments!
[image: a round of brown “Cheese”, surrounded by apple slices, strawberries, and raspberries. It is all on a white plate with flowers on.]
[image: Spaghetti, peas, and mushrooms in a creamy brown sauce on a white plate.]
Sorry I’ve been away, the Christmas season can be super busy. I’ll be busy making stuff for the family Christmas Eve dinner so I won’t be on much, but look forward to some awesome stuff!
So last time I decided to make a different version of the vegan Mushroom Stroganoff I made before, but this time use different pasta and adding some peas. The peas were a success for sure, it helped cut the super rich flavor of the sauce and gave it some nice texture.
The pasta was something I wanted to try that I found at Target. Which is a surprise because target is terrible with Gluten Free stuff. They just never have anything. Their brand Archer Farms started carrying GF pasta, which you can’t find on their website. We actually found it by accident trying to get away from the christmas crowds and went behind some aisles to find 3 of their GF Spaghetti with a bunch of candy. Very random.
Went looking in their pasta section, couldn’t find anymore. There wasn’t even a sticker. The 12 oz spaghetti was under $3, which is pretty nice for GF pasta. It’s a corn and rice mixture. I accidentally over cooked it a tad but it still held together well. It had a great texture and the sauce stuck to the pasta.
All in all it was a great find, which I’m not sure I’ll find again. Anybody else have more luck finding this pasta?
This noodle stir-fry is a delicious short-order lunch, with a sweet and savory flavor profile and a little crunch! Serves 3.
1 onion, coarsely sliced
1/2 apple, chopped
1/2 red pepper, diced
5-10 baby carrots, minced
1/4 cup sweet-and-sour sauce
1 stick celery, diced
2+1 tsp curry powder, divided
1/2 tsp salt
2 packages ramen noodles, broken into quarters
1 tbsp oil
Combine all vegetables 2 teaspoons of the curry powder in a bowl- mix. Pour in sweet-and-sour sauce- mix. Boil noodles in unseasoned water and drain. In a seperate bowl, mix salt and remaining teaspoon of curry powder with the noodles. Cover.
Heat oil in a saute pan over medium-high heat. When the pan is hot, pour in the vegetable-sauce mixture and saute until the onions are translucent at the edges and lose their round shape. Decrease heat to low and pour in seasoned noodles (add a tablespoon of water if necessary). Mix in pan until thoroughly combined. Serve immediately.
This can be made vegan and gluten-free if you use rice noodles instead of ramen.