Making the Connection~Dog Food and Finding Better

Making the Connection~Dog Food and Finding Better

While reading Obligate Carnivore: Cats, Dogs, and What it Really Means to be Vegan by Jed Gillen, I learned about how most dog and cat food is ground up euthanized shelter cats and dogs. One will say "this doesn't really happen..." or "how can we allow this...". The truth is that as consumers, we don't ask questions and the corporations have a low bar set, and with an abundance of by-product we get this. We must start calling companies and asking questions. Use google as a tool and look up the ingredients as a starting point.



I already had my dogs on a vegan dog food, still buying out of convenience. After moving back to Texas and being short on funds, but not wanting to go back to buying a crap "animal based" dog food, I started cooking for my dogs. There is a reason why mother nature doesn't allow cannibalism. My dogs had never been that interested in their food, until I started cooking for them. Now they can't seem to get enough.

Starting off with grains:
Brown Rice
Quinoa
Pearl Barley
Steel Cut Oats
Oatmeal

Vegetables:
Cabbage
Spinach
Brussels Sprouts
Green Beans
Carrots
Eggplant
Broccoli
Cauliflower
Zucchini
Yellow Squash
Butternut Squash
Pumpkin
Bell Peppers
Kale
Peas
Tomatoes (NO LEAVES)
Sweet Potatoes
Red Potatoes


Fruit:
Blueberries
Peaches
Apples
Pears
Strawberries
Bananas

Added:
Coconut Yogurt
Peanut Butter
Tahini
Apple Sauce
Lentils

Raw Apple Pie

Raw Apple Pie
Gluten Free; Raw; Soy Free; Vegan

These little babies are worth the time of preparation for a WOW factor. Depending on how many you make (I made 19 and it took 5 hours) will depend on how long it takes you. With apples as sweet as they are, there is little sweetener needed. For the topping use a (clean) coffee grinder to grind almonds and groats.

8 organic Fuji apples
¾ cup organic brown rice syrup
¼ teaspoon cinnamon
¼ teaspoon cardamom
1/8 teaspoon ground all cloves
2 lemons; juiced and divided

Topping:
1/3 cup groats, ground
2 Tablespoons almonds, ground
1 teaspoon coconut sugar

1. Combine the juice of 1 ½ lemons with water in a large bowl. Set aside.

2. Using an apple corer core the apple (about half way-careful not to damage the bottom of the apple). Slice off the top of the apple and using a melon baller, scoop out the inside of the apple (again, be careful not to damage the apple shell). Soak the apple shells in the lemon water to keep from turning brown.

3. Coarsely chop apple inside. In a large bowl, combine the coarsely chopped apple with brown rice syrup and spices and the remaining lemon juice. Remove an apple shell from lemon water and fill with apple filling; repeat until all apple shells are filled.

4. Combine ground groats, ground almonds and coconut sugar. Top apples with ground almond mixture. Serve with your favorite non-dairy ice cream!

Carrot Apple Juice

Carrot Apple Juice

When I was in the process of moving back to Texas from Colorado Springs, my friend gave me a used Hamilton Beach juicer. I loved the idea of starting to juice, especially moving to a place that is 100+ degrees in the summer. I've recently started to use it and I have a few complaints about the juicer. A small chute and no cup, nothing one can't work around till she can buy the one she wants.... Here a few recipes that I am currently loving!

1 carrot to 1 apple ratio....

1. Place fruit and vegetables in chute and juice. Enjoy!

The pulp can be used in a dehydrator to make into raw crackers, or with this I share with the dogs. This maybe a lot fiber if your dog(s) is/are not used to it, so start off small portions.

Carrot Apple Oatmeal Flax Cookies

Carrot Apple Oatmeal Flax Cookies
Vegan; Makes 1 lb Dog cookies

For those who know me, I can't stand Made In China (See prior postings for reasons). Currently, most big dog food companies (and if you read the label) you'll find the Made In China printed on the package. These are perfect since the carrots can be found at the farmers markets and if the season is right, so can the apples. I use organic, let's face it... Why are you going to feed your family members something that you're not willing to eat yourself.

3 cups whole wheat flour
1 cup quick-cooking rolled oats
2 Tablespoons flax seeds
1/2 teaspoon ground cinnamon
3/4 cup water
1/2 cup chopped carrot
1/4 cup finely chopped and cored apple
2 Tablespoons blackstrap molasses
2 Tablespoons canola oil
egg replacer equal to 1 egg
1 teaspoon vanilla

1. Preheat oven to 350 degrees. Grease baking sheets and set aside.

2. In a large bowl, combine flour, oats, flax seeds and cinnamon. In a food processor, combine water, carrot, apple, molasses, oil, egg replacer, and vanilla. Puree until smooth. Add to dry ingredients and mix well.

3. In the bowl and using hands, knead until dough holds together. Transfer to a floured surface and using a rolling pin, roll out dough to about 1/8 inch thickness. With a fork poke holes in the dough (this keeps it from becoming a puffy soft cookie and keeps it crunchy). I use cookie cutters (puppy shapes), but you can use a sharp knife or a pizza cutter and cut into bite size squares. Place about 1/2 inch apart on baking sheets.

4. Bake, in batches if necessary, for 20 minutes or until firm. Place cookies on cooling racks and lower the oven temperature to 300 degrees. Bake for 30 minutes more (again, this helps make a crunchy cookie to help prevent tarter build-up). Transfer cookies to a rack and cool completely. Store in a air tight container for up to 30 days. If you live in a humid climate, store in the fridge.

Found and adapted: Better Food for Dogs

Oven Roasted Red Cabbage

Oven Roasted Red Cabbage
Vegan, Gluten Free

So humor me, Bruce did and he found this to be quite a satisfying meal. This was made with all of the left overs from the spring rolls, since I hate food going to waste.

1/2 a small head of red cabbage, sliced (they look like patties)
1 clove of garlic, minced
1-2 apple(s), skinned and chopped
2 teaspoons of minced fresh ginger (I zested)
2 teaspoons of cardamom
crushed red pepper to taste
1/2 cup balsamic vinegar, divided

1. Preheat oven to 400 degrees.

2. In a shallow glass baking dish, place the cabbage, garlic and half of the balsamic vinegar. Add a pinch of salt to bring the flavors together. In a small bowl combine the apple, ginger, cardamom and crushed red pepper. Combine apple mixture to the tops of the cabbage and bake for 20-25 minutes, or until cabbage is tender.

Pumpkin and Apple Sauce

Curried Pumpkin and Apple Sauce
Vegan

This is the sauce that I made to go with the ravioli. Bruce loved it, and no surprise that the boys didn't. Needing to use pumpkin, that has moved from the fridge to the freezer, it takes a starring role in this spicy sauce.

2 Tablespoons low-sodium vegetable broth
1/4 cup chopped onion
1 1/2 teaspoons curry powder (you can use mild or spicy)
1 cup pureed pumpkin
1 sweet apple, peeled, cored and chopped
2 1/2 cups water
pepper, parsley and salt to taste

1. Warm vegetable broth in large pot over low heat. Add onions and cook until tender, about 5 minutes. Add curry to onions, and simmer for about 5 more minutes.

2. Add pumpkin, apples, and water to the pot. Cook over medium heat for about 20-30 minutes, or until the apple is soft.

3. Process in a blender to puree the sauce to a smooth consistency.

Apple Yellow Squash Sandwiches

Apple Yellow Squash Sandwiches
Vegan; Serves 2

So humor me here, I promise this is really good. Bruce came home for lunch to my surprise, and was famished. Currently I'm between temp assignments, so even if he does make it home, I'm at work. Well, since I was getting myself cleaned up from unpacking and cleaning-just getting back from San Antonio there is a lot to do. Having this on hand, and making some fresh hummus (the last batch was eaten on the way to San Antonio), this turns into a quick gourmet sandwich.

1/2 yellow squash, sliced
1 Fuji apple, sliced thin
Vegan pepper jack cheese slices
spinach or any green
hummus
4 slices rosemary sourdough bread, lightly toasted

1. Heat apple slices and squash slices in a skillet, just until heated through and fragrant. Spread hummus on the slices of bread, add spinach (if using), pepper jack cheese, apples and squash. Slice in half and serve with fruit or chips.

Apple-Almond Quinoa

Apple-Almond Quinoa

Since apples are in abundance during the fall season, why not take advantage of this versatile fruit?

Ingredients:

1 cup quinoa
1 3/4 cup water
2 to 3 tablespoons olive oil
1/2 medium onion, chopped
1/2 cup carrots, peeled and shredded
1 Granny Smith apple or apple of choice, unpeeled and cubed
1/2 teaspoons cinnamon
4 tablespoons sliced almonds, lightly toasted
1 teaspoon palm sugar or your favorite sweetener
1/2 teaspoon sea salt
Dash of pepper

Directions:

1. Rinse quinoa well and add to pot along with water. Heat to boiling and reduce to a very low simmer. Cook until liquid evaporates, about 15 to 20 minutes. Don’t stir while cooking.

2. Sauté onions and carrots in pan with olive oil on medium heat, stirring occasionally. After about 5 minutes, add apples and more oil if needed. Cook until tender. Stir in cinnamon, almonds and palm sugar.

3. Mix quinoa with apple mixture. Season with salt and pepper to taste.

Serves 4 to 6. Cooking time 30 minutes.


Read more: http://www.care2.com/greenliving

Awfully Good Waffles or Pancakes

Awfully Good Waffles
Vegan, Serves 2

I hope everyone had a beautiful Easter! I spent it with Bruce and his sons, and I made these for breakfast. I'm working on more kid friendly recipes, and using them as my "test subjects". The fact that I had to double this recipe. (Yes, I had to make two batches so Bruce and I could have breakfast!) I know this recipe is definitely a keeper, since his oldest was liked plate clean and had 4 pancakes.....

1/2 cup all purpose flour
1/2 cup whole wheat flour
2 Tbs. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt (optional) {I added some salt, since it adds to the taste.}
1 cup soy milk or other non-dairy milk (add more if you are making pancakes) {I used hemp milk-it still has a creamy texture and has more omgea 3s and 6s.}
1/2 cup applesauce {I didn't have applesauce, however, I did have fresh apples. I cut one up [per batch], put apple, a little bit of water [about 2 Tbs.] and 1 tsp of sugar in a food processor until finely chopped. I heated the apple mixture up in a sauce pan, added 1/4 tsp. and 1-2 Tbs. of water on medium heat until fragrant. Add to pancake batter.}

1. Combine the dry ingredients and mix. Add the non-dairy milk and applesauce. pour into an oiled waffle iron, and cook until golden.

Serve with your favorite topping, Grant had his plain (he liked the way the apple chunks kept it sweet), Max had his with agave nectar, and Bruce and I had bananas with agave nectar.....

Apple Chipotle Salsa

Apple Chipotle Salsa

For a quesadilla topping or burrito accompaniment, I believe one can do no better than a bit of apple chipotle salsa. Use a sweet apple that will retain it's crunchiness and flavor I prefer Fuji or golden delicious

3 sweet apples (such as Fuji, golden delicious, cortland or northern spy), cored and chopped
1 cup minced red onion (I use sweet onion, and ALWAYS cut it down)
2 green bell peppers, seeded and cut into 1/2 inch squares
2 chipotle peppers (dried and soaked in hot water) 30 minutes, or canned in adobo sauce chopped fine
1/2 small garlic clove minced
1/4 cup lime juice (from about 2 limes)
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 tablespoons chopped cilantro
1/2 teaspoon salt
Fresh ground black pepper to taste

1. Combine the apples with the onions and bell peppers in a large bowl

2. In a smaller bowl, combine the chipotles with the garlic, lime juice, cider vinegar, olive oil and cilantro, and stir. Add this mixture to the fruit mixture. Stir well, and add the salt and pepper. Its best to serve this salsa on the day it is made but you can store it in a covered container in the fridge for up to 3 days.