My Trip To The Farm Sanctuary

This past month I had the privilege of visiting the farm sanctuary in Watkins Glen , NY. They had their annual yearly Hoe Down where they have guest speakers, vegan food, dancing, and the visit with the farm animals. The farm sanctuary is a non-profit organization that rescues animals that were going to be slaughtered, or in need of rescue , i.e.: the most recent Iowa floods. There many pigs were losing their lives and the farm sanctuary team went out there in horrid conditions and rescued those animals. They spend countless hours doing their best to try and help these animals reform to a healthy state. They take them for medical care and take time with them to help with the transition to learn that humans can be care takers of them instead of harm them. They place them in loving homes when they are well and keep the ones that need their constant care. Their work is remarkable and they are saviors of those animals. My favorite part of the tour was the pigs. They are so friendly and loving. All they want you to do is rub their belly and they make such cute noises.. Similar to my kitties. :) There are all kinds of animals there such as cows, goats, chickens, roosters, sheep, and of course the pigs. This experience is one I will never forget and I look forward to going back. In September there will be a “walk for the farm animals” in NY to help raise money for the farm sanctuary. I was so touched by this experience that I will be one of the walkers. I created my own personal fund raising page. If you would like to see some pictures of my trip and read a poem that I wrote after the journey please go to:

www.firstgiving.com/gemmacarrara


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Gnewvegan

Fiesta Bean Salad By Gnewvegan

It has been a while since I posted. This summer has been a busy one. So before I post my recipe I am going to write about a few things. One of my past posts was about the plants I have in my mini garden. Here is a picture of one of my first tomatoes this year in a pot. I planted the tomato last year but the pot I used was too small and I only got about two tomatoes. So far I grew three and two more are growing right now. It is great to be able to pick a tomato fresh from the vine and the other herbs I planted. I had made a sandwich with the tomato one day with fresh basil, onion and hummus. On 2/16/08 , in my post titled, "Broccoli Sprouts and my Saturday Morning" I wrote about another sandwich with hummus..

Next I am writing about a delicious vegan chocolate cake that I made for my nan's birthday. Unbelievably moist and rich.. I have found the special occasion chocolate cake and It is all because of Nava Atlas. I posted on another post about her new book "Vegan Express". This is one of the recipes in her book and I highly recommend this book. Thank you Nava for a chocolate cake that even non-vegans could love.. I can not wait to make it again. Here is a picture of the cake before it was eaten up. I had some fresh strawberries on hand so I decided to add that to the cake. Yum Yum and thanks again Nava.

Next is my recipe for the Fiesta Bean salad. I had two potluck events to go and came up with this salad to bring. I learned about using the juice from marinated artichokes from a recipe by Nava Atlas. This recipe is best made the night before so the flavors can blend together. But you can make it the day of and have it sit at least one hour or more in the refrigerator. I hope you enjoy it if you make it.


Fiesta Bean Salad

Serves 10 or more
(Yields 11 cups)

1 pound (16 oz) Red baby potatoes, scrubbed and rinsed (leave skin on)
1 15.5 oz can red kidney beans, drained and rinsed
1 15.5 oz can black beans, drained and rinsed
1 15.5 oz can white cannellini beans, drained and rinsed
1/2 of a one pound bag of frozen cut green beans, thawed
1 pint cherry tomatoes, rinsed, halved
4 oz red onion, peeled, sliced and cut into about 1/2 inch slices
4 oz jarred roasted red peppers, finely chopped
1 (6) oz jar (saving juice) marinated artichoke hearts, coursely chopped
4 garlic cloves, peeled and finely chopped
1/8 teaspoon salt
1 teaspoon mustard powder
1 tablespoon adobo all purpose seasoning (the one with pepper)
2 1/2 Tablespoons red wine vinegar
1/2 Tablespoon cider vinegar

1- Put potatoes in a 3 to 4 quart sauce pot and fill with water to cover potatoes completely. Pot will be at least half way full. Cover and bring to a boil. When boils, uncover and simmer on a low - medium flame for 20 minutes. (set timer)

2- Put the drained beans (not green beans) in a big bowl or big pot.

3- Add to the beans the tomatoes, onion, peppers, garlic and artichokes.

4- When there is 7 minutes of cook time left to the potatoes add the green beans and stir the vegetables in the pot to mix together. Continue cooking until the twenty minutes is up.

5- To the jar of artichoke juice add the vinegars and seasonings. Close lid and shake well. Refrigerate until ready for use.

6- When the potatoes are done (should be fork tender) pour them into a collander to drain. Rinse under cool water until cool to touch. Cut the potaoes into bite size pieces. Usually cutting each potato into 4 pieces will do. If it seems to big you can cut adjust accordingly.

7- Put the potatoes and green beans with the other ingredients. Pour the dressing over the mixture and mix well but lightly. (You do not want to mix too harsh or else you could smash the beans. Mix like you are folding batter)If you have mixed in a pot transfer to a serving bowl.

8- It is best to keep this covered in the refrigerator over night but if not at least keep it in for one hour or more for flavors to blend. Mix lightly again and serve.





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Gnewvegan

Carob Powder or Cocoa Powder

I had wondered why some vegan recipes call for carob powder and not cocoa powder. I thought is cocoa powder not vegan and if so why? I looked at some web sites to find this answer. From the information I read here is what it appears to be. Carob powder is used as a substitute for cocoa if someone has a chocolate allergy or needs less caffeine. The carob is caffeine free. Here is an excerpt on what carob powder is:

"Carob powder is made from the toasted, then ground, pods of the Carob tree. Carob is used as a substitute for chocolate although totally different substance."
source:
http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=C&tid=1968

another source on carob powder is :
http://recipes.howstuffworks.com/what-is-carob.htm

Here is an excerpt on cocoa powder:
"Cocoa Powder: A product of the cacao bean. The cacao beans are removed from large pods that grow on the trunk of the tree then they are fermented and dried. The beans are sent to chocolate factories where they are roasted, the outer hulls removed, and the inner nibs ground to produce chocolate liquor. Most of the cocoa butter is extracted from the chocolate liquor, leaving a dry paste, which is further dried and processed to become unsweetened cocoa powder. The cocoa is called Dutch-processed if it is treated with alkali to produce a dark, mellow-flavored powder. (VEGAN!)"
Source:
http://www.compassionatecooks.com/word/chocolate.htm

Another source on cocoa and being vegan or not:
http://answers.yahoo.com/question/index?qid=20080321123936AA5yetp

The above source mentions how certain products like breakfast chocolate drinks may contain some milk product in them but that pure cocoa powder is vegan and does not contain any milk or animal product in it. I hope that this information helps for anyone who may have thought of this question also. I will just look on the back of the products as I have been doing and utilize this information.. It seems from reading the information on line that carob powder does not taste the same as cocoa powder. So, being that I have no allergy to chocolate and have no problem with caffeine, I would rather the cocoa powder. As far as hot chocolate I think the packets in the store have milk in them so I could just make it from a non dairy source of cocoa powder or hot cocoa mix. You could find these products in the health or organic store. Unfortunately, because of the way foods can be processed you will see on the back of some products may contain traces of milk, nuts, etc. The products may be processed on the same equipment as products with milk, eggs, nuts, etc. I learned from an online resource that the manufacturing of products on sole equipment for just vegans would be difficult because there are not enough vegans for a company to invest money in that purpose. So, hence we see the statement I mentioned on the back of products. It will be a personal decision whether you choose to have the product or not.

Thanks for coming to my blog. Please come back again soon.

Gnewvegan

Watermelon Slushy by Gnewvegan

With the summer time here the one thing I enjoy making is slushy's and smoothies. Especially on those hot days or mornings when you are too hot to drink coffee. I made a very nice smoothie today with protein powder but I forgot to measure the quantity. I was too in a rush to drink it. :) So that will be for next time. Today I am posting my recipe for a watermelon slushy. I drank the whole thing but it can be for two people as well, 1 cup each. Here's to the beginning of summer.

Watermelon Slushy
2 servings (1 cup each)

1 cup chopped watermelon (seedless or remove seeds)
1/2 teaspoon powdered lemonade mix
3/4 cup pineapple juice
1 and 1/4 cup ice

Blend together and enjoy.


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Gnewvegan

Fresh Herbs from the garden

One thing about the summer approaching that I look forward to is planting some herbs and flowers. There is nothing like fresh herbs to give your food a wholesome flavor to it.. In the winter I have to rely on store bought but I love going to my garden and picking my own freshly grown herbs.. I also like to plant some flowers as well. In the pictures below you will see everything I planted except the tomato plant. That is in a container as well. The tomato plant is called "patio" container plant and hopefully cherry tomato's will grow. Last year was the first time I planted a tomato plant in a container. Only two grew because I learned the container was too small. This year I bought a nice size pot so we will see what happens.

Thyme and Oregano



Parsley, Chives and dill

Dahlia's

Petunia's

Mint and Basil

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Gnewvegan

Vegan French Toast by Gnewvegan

On the weekends I enjoy spending a little more time on breakfast because during the week it is usually not possible. French toast is one of those recipes I enjoy. Here is my recipe for veganized French Toast. Treat yourself to a tasty breakfast treat. You can serve this with fruit, vegan breakfast sausage or bacon..

French Toast

Serves one

Ingredients

2 slices whole wheat toast
1 Tablespoon apple sauce (not chunky)
4 Tablespoons plain soy milk
1 tablespoon water
1 teaspoon vegan margarine (or more if needed)
Ground cinnamon, desired amount. (optional)

Directions

1- In a breading pan (or dish) combine the apple sauce, soy milk, water, and cinnamon if using. Mix well to have a smooth mixture.
2- Preheat a non- stick griddle for about one minute. Melt margarine in pan, spread over pan with spatula.
3- Dip each slice of bread in apple/ soy mixture and coat both sides well. (* see G note)
4- Place on griddle and brown both sides, about 4 to 5 minutes each side, until desired level of brown. (* see G note) Serve as desired.

G Note - * When coating the bread sometimes I find you have to take a fork and smear some parts of the bread that may not have been fully coated.
* When browning the bread I find that 4 to 5 minutes is the general time of browning I like. Sometimes it may take 3 minutes when doing the second side due to increase heat on the griddle . My suggestion is to lift up one side of the bread with a spatula and see if there is a nice even coating of brown.

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Gnewvegan

Vegan eats at a Caribbean Restaurant

A few friends of mine and I went to eat at a Caribbean restaurant. I was not sure that they would have something to eat that I could have but to my surprise they had a few vegetarian items. I inquired about what was in one of them and was happy to find out I could eat it. They had a jerked spice tofu, a vegetable chop suey, I forgot one of them and the rasta pasta... I was in the mood for pasta that night so the rasta pasta it was.. I had penne style and it had a vegetable like spinach (I can not remember the name), red, green, yellow peppers and a wonderful flavor to it.. I have a picture to follow. The music and atmosphere were wonderful. It was great to sit and eat while listening to jamming Caribbean music played by a two man band. It is really a nice surprise when you go to a restaurant that you did not expect to find a dish you can eat and see some nice options on the menu. I am finding more places seem to be expanding their menu to suit a variety of dietary types. Happy vegan eating. I will definitely go back and inquire about the other vegetarian dishes for some more Caribbean dining.






Thank you for coming to my blog. I hope you come back again soon.

Gnewvegan