Just think about it...please.

I know that people quickly shut down when they see these type of videos. I know they are hard to watch and no one wants to acknowledge that these things are in fact happening everyday to support our preferences.

Please take the time to watch this and if nothing else, be an informed consumer. It isn't over the top crazy radicals, but it is a deeply touching story about a few lucky baby cows and the remarkable program that saved them.

Please, watch it.




If you would like to make a donation to the Gentle Barn, you can do so here. Individual membership is only $25 per year.

Tasty Vegan "Chicken" Pot Pie

I know it's 100 degrees outside. I know its the middle of summer. I know I should be eating a salad. But when you get a craving for comfort food, nothing hits home quite like Pot Pie. This version is taken from the Ellen show and man is it good. Easy too. Go ahead...you know you want to try it!

Vegan Pot Pie

1.5 T olive oil
2 cups diced onion
1 cup diced celery
1 tsp. minced garlic
4T organic all-purpose flour

1 10 oz bag frozen carrots
1 10 oz bag frozen green peas

2 cups “chicken” chicken stock or strong vegetable broth
2 cups diced “Gardien” chicken scallopini (in the freezer section)
1 package Pillsbury pie crust (The refrigerator roll-out kind is vegan. Just be sure to check your labels)
Melted vegan butter as needed

Using a small stock pot, heat olive oil and sauté onion and celery until translucent.
Add garlic and sauté two minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir.
Simmer until filling has thickened.
Season with salt and pepper to taste.

Add remaining vegetables and Gardien and stir.

Roll out pie crust and cut it about 1/2 an inch larger than the ramekin you are using. Rub top side of crust with a little melted butter. Place filling in ramekin and top with pie crust.

Bake in pre-heated 420° oven for 15-20 minutes until crust is golden brown. Makes 4, 7 oz. pies.

And yes. I do still put my initials on my food when time allows. : )

The Bounty of the Farmers' Market

Yesterday I woke up and walked to the farmers' market. It wasn't far and my reusable bags weren't heavy to carry. It was a little warm, but overall a huge energy expenditure was not called for. When I got there, I was rewarded for my troubles. There were stands upon stands of fresh zucchini, potatoes, onions, herbs, lettuces, peaches, blackberries and above all TOMATOES! It was a smorgasborg of good eats and I wanted it all. I settled on a few choice items and quickly went home to whip up some fresh local food. This is what I came up with as a fresh, tasty, local snack. It was heaven. So go ahead, head on out to your local market and create something tasty for yourself this week.



Lindsey's 'Dang that's good' Market Fresh Bruschetta
2 Slices local sourdough bread
4 Tablespoons Homemade Pesto (Recipe Follows)
2/3 Cup Mixed Cherry Tomatoes, halved
Pinch of Sea Salt

Toast the bread (I don't have a toaster so I broil mine in the oven) and set aside. Slice the delicious tomatoes in half until you have a nice assortment. Spread two tablespoons of homemade pesto (hold your horses, the recipe is comin') on the toasted bread. Spread the halved tomatoes over the pesto and sprinkle with salt. Devour and take pride in your green, local, sustainable snack that is also to die for!

Homemade Pesto

3 cups loosely packed fresh basil leaves
1/3 cup pine nuts or walnuts
1/4 cup vegan parmesan cheese sprinkles
3 (or more) cloves of garlic
1/2 cup olive oil
Salt and Pepper to taste
2 tablespoons fresh lemon juice

Wash basil well. Combine everything in a food processor and let it rip! Will keep in the fridge for a week or freeze to enjoy later when the basil is out of season.

Awww!

Longest Tease EVER! Without further ado: Fudgy Wudgy Blueberry Brownies

These brownies were my first (of what I am sure will be many) attempts to calm the chocolate-craving beast inside of me. I am currently wishing I could undo the knowledge that Oreos are Vegan. But that is another story.

Give these bad boys a shot. The recipe comes from the Veganomicon cookbook and could easily be modified by swapping the blueberries for strawberries or raspberries if you are feeling wild. I hope you enjoy!

The goods:
2/3 cup plus 1/2 cup semisweet (vegan) chocolate chips*
10 ounces (1 jar) blueberry spreadable fruit
1/4 cup soy milk
3/4 cup sugar
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder...get the best stuff you can find!
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

*A note on being vegan and eating chocolate: YOU CAN! Good quality dark chocolates are often made with chocolate liquor instead of milk so you are in the clear. Also, many grocery stores including Kroger (Fred Meyer for my west coast peeps) and Whole Foods carry vegan chocolate chip options. Just read the ingredients and you will surely find a safe bet.

The process:

Preheat the oven to 325 degrees and grease a 9x13 baking pan. I would also suggest lining your pan with parchment paper for easy removal since these brownies are so gooey.

Melt 2/3 cup of chocolate chips over a double boiler or in the microwave. If you have no clue what I just said, here is a handy double boiler instructional video that will teach you how to melt chocolate like a pro.

In a large mixing bowl or stand mixer, combine the blueberry spreadable fruit, soy milk, sugar, canola oil, and extracts. Mix on high until no clumps of spreadable fruit are visible, 2-3 minutes.

Sift in the flour, cocoa powder, baking powder, baking soda and salt. Stir until well-mixed, using a fork since the batter can get thick and a bit clumpy. Add the melted chocolate chips and stir until well combined.
Fold in the remaining 1/2 cup of chocolate chips and the fresh blueberries. Spread the batter into the pan. Bake for 45 to 50 minutes.

The brownies may look wet, but they are supposed to be gooey people! They are done! Take them out already!

Remove from the oven and let cool for at least 30 minutes before trying to cut and devour. To jazz these up, serve with vegan vanilla ice cream, blueberry syrup and fresh blueberries.

Enjoy!

Lindsey

Tease Please!

Here is a sneak peek of the delicious blueberry brownies I made. Yum! Recipe to follow....

Better than Takeout

I recently found myself in the mood for something tasty... I wanted something salty, exotic, filling and oh so spicy. Well, in my world ordering food from a random Chinese establishment doesn't exactly guarantee dietary faithfulness, so I set out to make my own. What I found was an amazing recipe in Veganomicon that is sure to become a weekly staple in my house.

The Pineapple Cashew Quinoa Stir-Fry was exactly what I had been craving! It was sweet and salty, nutty, filling and satisfying beyond belief. Only without that customary bloat that seems to be served along side all Chinese fare. This stir-fry used quinoa cooked in pineapple juice as the base which gave it a wholesomeness that white rice can't hold a candle to. For all those who think Vegan's will turn grey from a protein deficiency, quinoa is the healthiest complete protein out there and just one serving provides almost 60% of your daily protein needs. Enough said.

The dish is finished off with crisp bell peppers, crunchy toasted cashews, spicy chili, ginger, garlic, scallions and of course chunks of juicy pineapple. Try this out and I promise you will never go back to Go-Go China again!

Pineapple Cashew Quinoa Stir-Fry

For the Quinoa:

1 Cup Quinoa, well rinsed and drained
1 Cup Pineapple juice (NOT the syrup that comes in the can)
1 Cup cold H2O
1/4 Teaspoon soy sauce

Stir-Fry:

4 ounces cashews, raw and unsalted (check the bulk aisle at the grocery)
3 tablespoons peanut oil
2 scallions, thinly sliced
2 cloves garlic, minced
1 hot red chile, sliced into thin rounds
1/2-inch piece fresh ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup frozen peas or edamame

1/2 cup fresh basil leaves, rolled and sliced into thin shreds
2 tablespoons fresh mint, finely chopped (seems strange but it gives it such a refreshing taste)
2 cups fresh pineapple, cut into bite size chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin
Lime wedges for garnish

Note: This would be MUCH better with fresh pineapple, but I cheated and used canned saving the juices to cook my quinoa with. Cook the quinoa a day ahead for best results.

How to do it:

Prepare the quinoa by combining all ingredients in a medium pot. Cover and bring to a boil, stirring once. Reduce heat to medium low, cover and cook 12-14 minutes until fluid has absorbed. Uncover, fluff and let cool.

Get all your ingredients prepared and within easy reach. Using a large skillet or Wok toast the cashews over low heat for 4-5 minutes until golden brown and fragrant.

Remove the cashews, and raise the temperature to medium, and add the peanut oil, scallions, and garlic. When the garlic starts to sizzle add the hot pepper and ginger. Cook for about two minutes, then add the bell pepper and peas. Continue to stir-fry for 3 to 4 minutes until peas are bright green and the pepper is softened. Add the basil and mint and stir-fry for one minute before adding the pineapple and chilled quinoa.

In a measuring cup, combine the soy sauce, veggie stock and mirin. Pour over the quinoa mixture and stir to complete coat. Continue to stir fry for 8-10 minutes until the quinoa is very hot.

Serve with lime wedges and additional soy sauce if desired.

Enjoy!

Lindsey