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Here is our day trip to Farm Sanctuary in Watkins Glen, NY.
Special thanks to Farm Sanctuary and our friend Melody for giving us the tour.
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How to make vegan dog food at home.
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1 cup brown rice
1 cup barley
1 cup oats
6 cups water
1 large sweet potato (diced)
4 medium carrots (diced)
3 pinches dried rosemary
1/4 cup ground sunflower seeds
1/4 cup ground flax seeds
1/4 cup oil (hemp, sunflower, or canola)
1 package silken tofu
simmer 45 mins
2 bananas
1 can pumpkin puree
2 cups frozen peas
1/2 cup nutritional yeast
1/4 cup creamy peanut butter
mix everything, let cool and serve.
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BLENDTEC: http://www.kqzyfj.com/click-7275404-11470918
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In this video we show you how to make easy delicious vegan soft serve ice cream.
Vegan Soft Serve Ice Cream
5-6 Frozen ripe bananas
1 1/2 cups chocolate almond milk (or your favorite nut milk)
2 tbsp Cacao powder (optional)
1/4 tsp cinnamon
2 tbsp almond butter
3 leaves fresh mint
1 tsp maca powder (optional)
Blend and serve
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Vegan Cuts – http://mbsy.co/dNsm
Vegan Cuts is a monthly subscription of all vegan samples.
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KICKSTARTER for COOKBOOK: http://full.sc/13O83l0
Please share this link to get the word out and help us make the best cookbook we can!
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Vegan BLT (TLT)
3 cups veggie broth to medium sauce pan
1 tbsp liquid smoke
2 tbsp molasses
3 tbsp soy sauce or liquid aminos
3 bay leaves
1/2 tsp sage
1 tsp chili powder
1 tsp onion powder
3 cloves crushed garlic
bring to boil and add thinly sliced tempeh
simmer for 20 minutes.
Toast vegan bread
Add vegenaise
Add tempeh, lettuce and tomato
Avocado (optional).
Enjoy
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We are doing a 5 day raw juice cleanse for Spring Cleaning with Ritual Wellness. If you want to do the same one as us, go to http://www.ritualcleanse.com/ and enter coupon code VEGANZOMBIE to get your discount. We will be starting our cleanse on April 10th. Good luck and say no to zombies!!
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Food Empowerment Project: http://www.foodispower.org/
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1 1/2 cups vital wheat gluten
1/4 cup chick pea flour
1/4 cup nutritional yeast
2 tsp thyme
2 tsp rosemary
2 tsp salt
2 tsp onion powder
1/2 cup veggie broth
2 tsp tomato puree
4 cloves shredded garlic & 2 tsp olive oil
Mix wet and dry
Bring to boil
4 cups veggie broth
3-4 bay leaves
2 tsp thyme
2 tsp rosemary
3-4 cloves smashed garlic
Form seitan loaf and wrap in damp cheesecloth
Put in glass baking dish and pour broth over it.
Put in over at 350* for two hours. Flip halfway through
Sauce
1/4 cup tahini
2 tbsp agave nectar
1/2 tsp salt
2 tsp freshly chopped dill
juice of one lemon
mix together
slice seitan into thin slices
throw in pan with some olive oil to crisp up.
spread sauce on pita
layer seitan on
add lettuce and tomato
yum
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Neatloaf:
1 cup millet
3 medium potatoes chopped
3 medium onions chopped
3 cups veggie broth
2 ribs chopped celery
3 cloves minced garlic
1 tsp toasted caraway seeds
1 tsp sage
1 tsp thyme
1 tsp sea salt
2 tbsp balsamic vinegar to deglaze pan
2 tbsp worcestershire sauce http://www.amazon.com/Edward-Sons-Organic-Vegan-Worcestershire/dp/B005F4F4OS
add millet to veggie broth
boil potatoes about 15-20 mins
saute onions with olive oil over medium heat
add celery and garlic
In mixing bowl add potatoes, millet and sauted onion mixture.
Add vegan worcestershire sauce
Let cool down
Mix and mush it all up.
add salt and pepper to taste
Line pan with parchment paper and pack in the mixture.
Spread some organic ketchup on top
Put in preheated 350* oven for 30 mins
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