Sunday, May 26, 2013

Farm Sanctuary Hoe Down 2013

If you've never been to one of the Farm Sanctuaries, it's a must do for any new or veteran vegan. We've gone the past three years, and this year I thought it was especially important as Ava is very aware of our vegan lifestyle. She's always asking, "Is this vegan?" or saying things like, "Some people are vegan and some people are not." I wanted her to understand the heart of why we do it, and I know she had a blast.   If  you are the only passionate vegan in your family, bringing them here is a great idea, as the passion at Farm Sanctuary is so contagious. I had told Jason about the horrors of factory farming time and again, but it wasn't until he heard a presentation on a rescue operation of some egg-laying hens from Turlock, Ca, that he turned to me and said, "Ok, I'm done with eggs." He had already been done for a while, but the decision was now solidified. By the way, here is there famous "Tofu Egg Salad" they serve every year, along with so many other goodies. And look at the cool water bottle! 

 Here's my happy vegan kid.

After lunch is time with the animals, and I must admit, I was like "been there, done that." But once we were done and sat down to the amazing speakers, I knew why I came. What is amazing is each farm animal has a personal story that we as humans can empathize with. Here is my amazing dinner.

After dinner is a hoe down with lots of dancing which Ava loved! Timothy Pachirat, author of "Every Twelve Seconds" and one of the key speakers, danced with Ava, gave her high fives, and told her how cool it was that she was vegan. I seriously love this place!  

Friday, May 10, 2013

Macaroni Alfredo w/Zucchini Fritters

I haven't mentioned it, but I'm an ESL teacher now. Subbing for so many years has gotten me used to just showing up for work and never taking anything home. I'm proud to finally do what I went to school for, but I did have to adjust to the increased workload. Now that I'm no longer treading water and have my lesson planning down, I can finally cook for my family again! Even though Jason likes to cook, I take pride in my job in the kitchen. Tonight I made my famous Pine Nut Alfredo, but you could also use cashews. I also made these zucchini fritters, which are essentially my tofu nuggets with zucchini instead of tofu. Eggplant would also be great. Oh, and I recently found out my cholesterol is slightly elevated-pretty embarrassing for a vegan. Thats why I steamed my veggies tonight with no oil. Dr. Esselstyn would be proud (I hope)! The marinara on the zucchini is from a jar. Did I mention this is all gluten free? Here's the recipe for my Macaroni Alfredo.

Macaroni Alfredo
1 cup pine nuts
2/3 cups filtered water
1/2 ts salt
1/2 ts onion powder
1/2 ts garlic powder
black pepper
1 8 oz box of Ancient Harvest Quinoa Pasta
additional 1/2 ts salt

Blend pine nuts, water, 1/2 ts salt, onion powder, garlic powder and pepper until creamy and smooth. I use a magic bullet. Cook pasta according to directions. Add Alfredo, and if you are like my husband and I, add the additional salt.