This handsome little guy was at a letting zoo when he was a baby. He was then given to a man who left him behind with 16 other animals at a property near us.
All of the other animals have been safely placed into great homes that we are so thankful for ✨.
He is a dwarf goat, and Fred is super glad to have someone his size around!
Emerson is a GOOF BALL. He’s always being silly and playful.
Fred came to the farm after he was trampled by a goat herd and dogs.
Fred suffered a spinal injury and has lost the use of his back legs. He is happy, healthy, and very Mobile in his cart!
He sleeps with his little pal Emerson and spends most days with Charlotte.
Mama Carol gave birth in a high kill shelter.
She was confiscated by animal control after being abandoned on a property with several other pigs. She gave birth to six beautiful piglets at the shelter!
We picked up this whole family the day she gave birth. They had a lot of ups and downs, but Mama Carol and all six piglets: Josie, Oliver, Fiona, Dora, Phoebe, Willow have become happy healthy little pigs!
Did someone say comfort food? This recipe was partly inspired by Thanksliving coming up and also partly inspired by my childhood addiction to KFC mashed potato bowls! If you are cooking for one this holiday this might be a yummy option for you, it also works great for regular dinners as well on these colder fall nights. Hope you guys enjoy as much as I did!
Start by boiling your potatoes in a large pot with water until they are soft. Before boiling I used a fork to poke holes allowing them to cook in the middle more quickly. You will also want to preheat your oven to 375 for the next step.
Next we are going to bake our tofu and brussel sprouts. For the brussels just chop into halves and place on baking sheet with a little olive oil, salt, and pepper. Now for the tofu. In a large bowl mix 3/4 cups flour and 1/2 cup corn starch, add in 1 cup of non diary milk and whisky until it becomes a smooth batter. Chop up your tofu into squares and prepare a medium sized bowl with breadcrumbs. Dip each piece of tofu in the batter then in the breadcrumbs, and place on baking sheet. Bake the veggies and tofu on 375 for 25 minutes, flip your tofu and brussel half way through to brown on both sides.
While those are baking hopefully your potatoes are softened. In a large bowl place your cooked potatoes and mash, I used a large spoon and a fork. Once potatoes are slightly mashed add 3 tbs butter, 3/4 cups non-diary milk, salt, pepper, garlic powder, and onion powder as you see fit for taste. Just keep trying them and add what you’d like!
Lastly I made the corn and gravy. For the corn drain the can and heat in a skillet with 1 tbs butter and some pepper until warm. The gravy mixs are just add water or if you go with the canned mushroom gravy, just heat in a small pan!
Combine your mashed potatoes, tofu, brussels, and corn in a bowl and top with gravy!
Give this crispy tofu a try as opposed to a chicken option and help to save animals just like the chickens who get to live out their days here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14
I have tried countless vegan alfredo sauces before with a cashew base or a cauliflower base and let me tell you, you will never find one this good!! The secret ingredient here is silken tofu, it makes the sauce so creamy and delicious! You also do not need to worry about your food processor not doing a good enough job breaking down the cauliflower or cashews. Even if you are not a gnocchi fan you can air this alfredo sauce with any of your favorite pasta noodles and whatever veggies you want!
For the alfredo sauce:
Lets start with the alfredo sauce. Add your tofu, nutritional yeast, seasoning powders, mustard, and milk to food processor and blend. Yes, that it is literally the extent of the sauce recipe and it tastes like you spent hours on it!
Next we are going to bake our Gardein strips! Per instructions bake at 430 for 16-20 minutes, I went for 20 to make them extra crispy. Flip the tenders half way through.
While those are baking we are going to prepare the gnocchi and broccoli. The gnocchi just needs to be boiled for a few minutes until they float. The broccoli I just cooed in a skillet with a little olive oil to soften, if you like your broccoli softer you can boil it.
Once your Gardein strips are out of the oven, chop them up and combine them with your broccoli and gnocchi in a baking pan or casserole dish. Add the amount of alfredo of your choosing depending on how saucey you want your dish! I saved a bit of the alfredo to add after baking as the sauce harded a bit in the oven and i wanted to to be served creamy. Bake on 400 for about 15-20 minutes and enjoy!
Swap our this vegan alfredo for a store bought option with milk and help to save the lives of darm cows just like our precious Gracie here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14
Say hello to your new favorite veggie sandwich! A good vegetable sandwich is one of my favorite lunches to have during work and this sweet potato sandwich is perfect for fall when you want something a little warmer and more comfort food-ish. I made the sweet potato and hummus at home and then brought all the ingredients to work to put together fresh in the break room each day. You can also just use store bought hummus if you want to make it easier! This recipe will provide enough for lunch all week.
Peel your sweet potatoes and chop into thin rectangle or square pieces. Place on baking sheet, brush with olive oil, and season with salt and pepper. Bake these at 400 for 10 minutes, flip your sweet potato pieces, and then cook for another 10 minutes.
Gather your topping to bring with you on the go! Bread of your choosing, avocado, spinach/ greens, and garlic hummus.
Now lets assemble the sandwich! Start by toasting your bread, add hummus to one side, add 2-4 pieces of sweet potato depending on the size of your pieces, add your greens, and finish by add avocado slices to the top layer.
Enjoy this delicious and filling sandwich on the go or at work! I paired mine with the Chipotle flavor Bitchin Sauce and it was amazing, however not everywhere sells this, you can substitute your favorite sauce or just enjoy plain!
Swap our a “BLT” for this “HASS” and help save the lives of pigs just like the smart and loving babies here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14
Another taco Tuesday recipe for the week! These are made from a tofu base and they are so flavorful and delicious! They only take about 15 minutes or so to make and can feed 4-5 people!
Let’s start by cooking up the tofu! Drain out the water and either shred tofu with fork or you can just shreds by hand as well. Heat up skillet with olive oil and fry up tofu until it starts to get brown and crispy.
Then add about 1/3 bottle of bbq sauce and 1/8 cup cornstarch, mix, and let simmer until mixture hardens.
Now let’s get the toppings together! Chop up cabbage and shred carrots. For the spicy mayo all you need to do is mix vegan mayo and sriracha.
Put your taco together on a flour tortilla with your tofu “meat”, cabbage, carrots, and spicy mayo.
If you try a vegan taco Tuesday every week rather than a meat option you can help to do you part to save animals just like the ones here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14
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