Farm Sanctuary

Todd and I sponsor a sheep at Farm Sanctuary (www.farmsanctuary.org) named Louise. The main reason for our trip to New York State was to meet Louise. We met her and her best friend, Thelma, and of course we saw the other animals. We went last year as well, but that was before we sponsored Louise. Here are a few of my favorite pictures from this year's trip.

ABC Cafe

These are two very nice dishes we had at the ABC Cafe in Ithaca. Burrito and tofu and veggies in a peanut satay sauce.

Amazing Thai food

We just got back from a trip to New York State, where we ate like royalty. We went to a restaurant in Rochester called "The King and I" and it was among the top 10 best meals of my life. Here are some pictures of the food we ate.

homemade ravioli

Well... sort of. The pasta is actually store-bought vegan won ton wrappers. The filling consists of silken tofu, firm tofu, sundried tomatoes, basil, nutritional yeast, ground almonds, and roasted garlic. It's in a tomato sauce with garlic, olive oil, red onion, red bell pepper and spinach.

Farmer's market haul

Every Saturday we go to the local all-organic farmer's market to buy most of our produce. We buy most of it from the same guy, because his stuff is always picked the night before, or that morning, and it's so beautiful and fresh.

"mexican" feast!

OK where to start. This is one of the more "dependent on specialty product" meals I've made recently... we try not to use too many of them in general.

Firstly, the smoothie in the background is strawberry, banana, mango, pineapple and flax. We drink one every night with dinner.

Then we have flexible sprouted corn tortillas from "Food for Life" brand, and they're layered with purple leaf lettuce, homemade refried beans, and 5 layer dip comprised on guacamole, beans, salsa, sour supreme, and more beans, and finally topped with melted Vegan Gourmet nacho cheese.

Then on the right is a kamut wrap, filled with more refried beans, nacho cheese and five layer dip.

Old favorites

I was looking through my old photos and found some more dishes to post.

At our house, we tend to eat things in phases. We'll rotate the same half dozen things for a few weeks, then switch one out and replace it. Eventually after a bit we're eating six entirely different things on a rotation. We don't do it intentionally, we just "lose our flavour" for things after a while.









1. Seitan, chickpeas and jyoti masala sauce on brown basmati

2. Soy ginger marinated veggies and tofu on rice stick noodles

3. Homemade falafel with tomato, green onion, alfalfa sprouts and vegenaise in a whole wheat pita

Thai coconut curry

Red curry and coconut sauce with broccoli, red pepper, snow peas, spinach and chick peas on brown rice, topped with scallions.

This one makes my nose run!

mmmmm, pasta

This is a modified recipe from a 1995 Vegetarian Times. It's rice pasta rotini and chick peas, with tomatoes, sundried tomatoes, spinach, red onion, red pepper, garlic and nutritional yeast. A nice well-rounded meal! (and gluten free)

Vegan Pot Luck

Sorry I've been so delinquent with keeping this up!

Here is a picture of the table from the vegan pot luck I held at my house.

Raspberries

These are from my backyard raspberry bushes. It's the first "crop" of the season! I am going to eat them for lunch.

manning the grill

We're having the same thing for dinner tonight, so instead I'll post a picture of my husband "working the grill." :-)

Tomorrow we're hosting a vegan pot luck so hopefully that'll mean some good pictures!

more grilling

Sandwich with the same ingredients as yesterday, only more of them on a smaller bun!

Plus, we did skewers- tofu, grape tomatoes and red pepper. Only one of them caught on fire.

The tofu on the skewers tasted eerily of chicken. But no chickens had to die for this meal!

grilled tofu and veggie sandwich

So we went out the other night and bought a BBQ so we could do grilled veggies etc! Pictured is: grilled red and yellow bell pepper, zucchini, and red onion, tomato, marinated tofu (Juice for Life marinade plus lemon juice) and vegenaise on a whole wheat bun.

ratatouille

This recipe is from Dreena Burton's Viva la Vegan. It's called Chickpea Ratatouille, and has chick peas, red onion, yellow pepper, zucchini (my addition) and tomato, and is on a bed of inca red quinoa. It's great to make it the night before and just pop it in the oven the next day for dinner.

best. cinnamon buns. ever.

These are one of the most addictive things I've ever tried. Recipe from "oneness."

Green goddess

Green Goddess rice bowl- brown rice with steamed kale, swiss chard, bok choy and broccoli, with two sauces: ginger soy and creamy tahini. Marinated and grilled tofu patties.

cheezy broccoli casserole

Yes, it's vegan! Brown jasmine rice topped with steamed broccoli and a special nutritional yeast based cheeze sauce. From www.randomgirl.com

veganized standard north american diet fare

Marinated and grilled tempeh, with garlic sauteed broccoli and zucchini and spicy potatoes (cumin, ginger, cayenne, flax oil, cilantro etc.)

Sesame ginger tofu and veggies

I haven't made this in a while. It's cubed tofu marinated in a sesame-soy-ginger marinade, and then crispy fried with sauteed veggies that have had the marinade added to them. On rice stick noodles.

asian smorgasboard

This picture is from May, but I figure it's worth putting up.

Included on the platter are: homemade spring rolls, deep fried tofu and peanut dipping sauce, and cold szechuan noodle salad. Definitely not the healthiest thing going, but it was delicious!

cookies galore!

Sparkled Ginger and Chocolate Chip cookies from Vegan with a Vengeance. Both were delicious!

nachos

Salsa, tomato, green onion and red onion on organic unsalted nacho chips.

Burrito with refried beans and salsa.