Empty the Tanks 2018

https://youtu.be/ygqdFx9_Cb4

A Brief History of Lucky

Here’s my #collage of a #campaign that I hold dear to my #heart❤️ - countless #weekends (over the course of years) were spent in front of the #sanantoniozoo #advocating for Lucky (she was the lone) #asianelephant 🐘 for years. She was always called #odd by Steve McCusker who was the former executive director of the zoo. When Tim Morrow took over (coming from #seaworld) wasn’t much better with helping Lucky. It took #activists educating the people and a #lawsuit to help Lucky have her exhibit extended, have #trees🌳 added for shade and instead of going to a #sanctuary getting friends (Karen and Nicole) from #ringlingbros. Lucky is #happy and according to #elephantexperts they all get along. This is what #protesting can do, but there has to be a goal to the campaign.

Fortune - a gift from the universe

Fortune - a gift from the universe

Fortune crossed over the #RainbowBridge on October 21, 2017. His smile, his love and his presence is missed. #RescueIsMyFavoriteBreed he was abandoned and tied to my old bosses tree with her water hose. When he saw me, he leaped into my arms and was licking my face. It was love at first sight. His fur went from caramel tan to silver. He may have grown old, but his love never did. #AdoptDontShop the love he showed me will stay with me always. It's a lifetime of responsibility. He had an enlarged heart and lung cancer, so his suffering is no longer. He helped my other rescues come out of their shell and be comfortable in their puppy skin. He was a great teacher, he was a great friend and a special boy.... 😔😭🐶

It's almost been 6 months since he's left my family, and I still miss him. Very rarely do we ever meet, get to be adopted by a loved one that touches our soul in such a way. Fortune was that loved one. I didn't know it at the time of taking him to his new home that he was going to be the gift that he was. He was a beautiful spirit that has left my house but not my heart.....

Seitan ~ in the Slow Cooker

Seitan ~ in the Slow Cooker
Makes 1.5 pounds
Vegan

This recipe is my "go to" recipe for making homemade seitan. It's SO easy to make and tastes like the roast that your mom used to make. If you love to use a crock-pot or slow cooker, this is the book to buy! Fresh from the Vegan Slow Cooker

I have used this book for several recipes, and there are other recipes that use this as a base!

Here I've made gyros

Here I've made 3 bean pumpkin soup

1 3/4 cups of vital wheat gluten
1/4 cup chickpea flour
1/4 cup nutritional yeast
1 teaspoon onion powder (I use 1/2 teaspoon)
1/2 teaspoon garlic powder (I use 1 teaspoon)
1/2 teaspoon salt (I use a pinch)
1/4 teaspoon black pepper
6 Tablespoons soy sauce (divided)
1 Tablespoon olive oil
1 3/4 cups water or vegetable broth (I use all the water with a whole no-chicken bouillon cube)
1 medium-size onion, quartered (I use less)

1. In a large bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, onion/garlic powder, salt, and pepper. Stir in 3 Tablespoons of soy sauce, olive oil, and water or broth. Stir well until mixed. Knead for 3 minutes. (All in one bowl making for easy clean-up!)

2. Pour about 2 quarts of water into the slow cooker. Depending on your preference, leave the seitan dough whole or divide into 4-6 pieces and add the remaining soy sauce and onion. Cover and cook on low for 6-8 hours.

3. Transfer the cooked seitan to a baking sheet to cool. If you are not using the seitan right away, it can be stored submerged in its cooking liquid in an airtight container for up to 5 days in the refrigerator or for up to 3 weeks in the freezer.

Speaker at VegFest

It's an honor to be invited to be a vendor and speaker at Red & Green #VegFest 2018 in Albuquerque NM! 😀 I'm looking forward to the event!

While my mom is watching my pups (thank you!), my friend and I will be making the 10.5 hour trip to speak at Red & Green VegFest and after we'll explore the beautiful city! My presentation is on community building (SAVE - San Antonio Vegetable Eaters is going on 5 years)! If you're in the area, please come and check out the event <3

Almost Raw Carrot Orange Cake

Almost Raw Carrot Orange Cake
Vegan; Gluten Free; Oil Free
Makes (2) 4" cakes

I've been going through my juice phase again, and came up with this recipe. Honestly, the pulp was SO pretty, I couldn't share it with the pups (since I turn the pulp into dog treats in the food dehydrator). I call this almost raw since I use vanilla coconut yogurt in the recipe, it adds some sweetness and keeps the cake fluffy and moist.

2 cups carrot/orange pulp (this is the leftovers of {2} oranges and {3} carrots being juiced)
1/2 cup pitted dates
1/2 cup raw walnuts (pecans work well too)
1/3 cup unsweetened shredded coconut
2 Tablespoons of vanilla coconut yogurt (I used the sweetened)
1/2 tsp. ground ginger
pinch of salt
top with fresh blackberries or orange slices


1. Pulse together all ingredients in a food processor until well-blended.

2. Press mixture into 4" spring form pan (I got mine from Amazon). Refrigerate for about 20 minutes to set and top with Raw Cashew Vanilla Frosting just before serving (see blog).

Spinach Artichoke Dip

Spinach Artichoke Dip
Vegan; Soy Free; Gluten Free

This is a crowd pleaser. I make this for potlucks and everyone really devours this dip. Easy to make with 1 pie plate to take and 1 pie plate to enjoy later, this is the perfect dish.

I've made this for a few potlucks and every time this gets eaten where I only have the dish to take home. Vegans and non-vegans enjoy this dip with chips, crackers, or pita chips..... This is the winner! :)

1 cup nutritional yeast
1/2 cup of cashews (you can use almonds - however it won't be as creamy)
1/4 teaspoon of salt
1 pound of spinach
4 cups of artichokes (I use 1 jar of artichokes from Costco 33 ounces - drained)
1/2 cup of non-dairy milk (I use hemp)
3 cloves of garlic
1 can of cannellini (white) beans (drained and rinsed) (1 cup if made fresh)
1 Tbs. tapioca flour
1 tsp. basil (dried) or 1 Tbs. basil (fresh)
juice of 1 lemon

1. Preheat oven to 350 degrees F.

2. In a food processor, combine all of the ingredients, except non-dairy milk, until smooth.

3. In (2) 9" pie plates, scoop out and spread dip evenly. Drizzle non-dairy milk on top of the filled pie plates.

4. Bake until fully crusty on top (about 1 hour), serve warm from the baking dish/pie plates.