Peanut Butter Chocolate Chip Oat Balls

These no-bake peanut butter chocolate chip oatmeal balls need just 6 ingredients to make. Keep them in your fridge for an easy and delicious snack!

Ingredients/ shopping list:

  • 1 ½ cups oats
  • ½ cup ground flaxseed
  • 1 cup peanut butter
  • ½ cup maple syrup or agave
  • 1 teaspoon vanilla extract
  • ½ cup vegan chocolate chips (I get mine from Trader Joe’s)


Ingredients for Peanut Butter Chocolate Chip Oat Balls

Cooking Instructions:

Step 1.

In a large mixing bowl, add ingredients and use a spatula to combine the mixture until it is sticky and forms a dough.

Step 1 for Peanut Butter Chocolate Chip Oat Balls

Step 2.

Refrigerate for 20 minutes to set (this will make it easier to roll into balls).

Step 3.

Use a 1-inch cookie scoop to scoop the oatmeal mixture into evenly sized balls. Roll the balls gently between your hands to make them perfectly round (or lumpy. I won’t judge).

Step 3 for Peanut Butter Chocolate Chip Oat Balls

Step 4.

Place the oatmeal balls on a separate tray or plate for serving. Enjoy them immediately, or place them in the fridge to enjoy them later if you have more self control.Add spices, broth, and rinsed lentils. Bring to a boil, then cover and let simmer for 20 minutes or until lentils are cooked and tender.

Step 5.

Store leftovers in an airtight container at room temperature, or in the fridge or freezer to last longer.

Step 6.

Enjoy!

Quick tip: want to boost your protein intake? Add a scoop or two of your favorite vegan protein powder before mixing!

One-Pot Lentil Soup

Hearty, inexpensive, nutrient-rich, and cozy, this lentil soup is a go-to in my kitchen! Plus, it can all be made in one pot for simple cleanup.

Ingredients/ shopping list:

  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and chopped
  • 3 celery ribs, chopped
  • 2 cups yellow, red, or sweet potatoes, diced
  • 2 cups dry green or brown lentils
  • 6 cups vegetable broth or vegan chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • 2 tablespoons nutritional yeast
  • optional: fresh parsley, 1 lemon


Ingredients for One-Pot Lentil Soup 1Ingredients for One-Pot Lentil Soup 2

Cooking Instructions:

Step 1.

Chop, peel, mince, and dice your onion, garlic, carrots, celery, and potatoes. Rinse lentils.

Step 1A for One-Pot Lentil Soup

Step 1B for One-Pot Lentil SoupStep 1C for One-Pot Lentil Soupm

Quick tip: save your veggie scraps in a freezer bag to make homemade veggie broth. Sustainable and free!

Step 1D for One-Pot Lentil Soup

Step 2.

Heat a large pot over medium heat. Once hot, add oil, onion, carrots, celery, and potatoes. Season with a pinch of salt and pepper and stir.

Step 2A for One-Pot Lentil SoupStep 2B for One-Pot Lentil Soupm

Step 3.

Sauté vegetables for 3-5 minutes or until slightly tender and golden brown. Then, add minced garlic and cook for 30 seconds until fragrant.

Step 4.

Add spices, broth, and rinsed lentils. Bring to a boil, then cover and let simmer for 20 minutes or until lentils are cooked and tender.

Step 4 for One-Pot Lentil Soup

Step 5.

Taste and adjust flavor as preferred. Garnish with fresh parsley and lemon juice (optional), and serve as is or with your favorite toasted bread.

Step 5 for One-Pot Lentil Soup

Step 6.

Store leftovers in the fridge for up to 1 week, or in the freezer for up to 1 month.

Step 7.

Enjoy!

Final Step for One-Pot Lentil Soup

Tofu Scramble

Tofu scramble is a great vegan substitute for scrambled eggs that I eat almost daily! Simple and nutritious, this scramble is perfect for topping on toast, stuffing into a burrito, or eating by itself (it really is that good).

Ingredients/ shopping list:

  • 1 tbs avocado, olive, or vegetable oil
  • 1 16-oz block tofu (I recommend medium or firm for the best texture)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • pinch of salt and pepper, to taste
  • ½  teaspoon kala namak (black salt), optional


Ingredients for Tofu Scramble

Cooking Instructions:

Step 1.

Heat oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. 

Step 1 for Tofu Scramble

Step 2.

Cook, stirring frequently, for 3-4 minutes or until the water from the tofu is mostly gone.

Step 3.

Add the nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper. Cook and stir for another 3-4 minutes. Remove from heat.

Step 3 for Tofu Scramble

Step 4.

Optional: after removing your scramble from the heat, add a pinch of kala namak (black salt) for a more eggy, sulfuric flavor.

Step 5.

Serve immediately on toast, in a burrito, or as-is with your favorite sides. Enjoy!

Step 4 for Tofu Scramble RecipeStep 5 for Tofu Scramble Recipe

Step 6 for Tofu Scramble

Quick tip: Want to turn up the heat? Try adding soyrizo, peppers, hot sauce, or extra spices to your scramble. Feel free to play around with other vegetables and ingredients to make it your own!

Spicy Mayo “Salmon” Tofu Bowls

A vegan version of the viral TikTok salmon bowl! Combine tofu with a simple marinade to make a delicious and impressive meal that leaves the fish alone.

Ingredients/ shopping list:

  • 1 block tofu (I recommend extra or super firm)
  • 3 tablespoons soy sauce or coconut aminos
  • 2 tablespoons rice vinegar
  • 1 tablespoon kelp granules (optional, for fishy flavor)
  • 1 tablespoon beet juice (optional, for color)
  • ¼ cup vegan mayonnaise 
  • 2 tablespoons sriracha 
  • 1 cup cooked rice
  • ½ avocado 
  • 1 package roasted seaweed


Ingredients for Spicy Mayo Salmon Tofu Bowls

Cooking Instructions:

Step 1.

Cook your rice (I recommend long grain or jasmine). You know what to do!

Step 2.

Remove tofu from container, drain and pat dry. Slice diagonally into triangles, then cut the top corner to resemble a fillet. Add slits ¾ way through the tofu to add texture and help soak up more marinade.

Step 1 for Spicy Mayo Salmon Tofu BowlsStep 2 for Spicy Mayo Salmon Tofu Bowls

Step 3.

Combine soy sauce, rice vinegar, and (optional) kelp and beet juice to a large bowl. Add tofu and let marinate for 30 minutes. 

Step 3 for Spicy Mayo Salmon Tofu Bowls

Step 4.

While marinating, make spicy mayo by combining vegan mayonnaise and sriracha. Taste, and add more sriracha for more spice if desired.

Step 4 for Spicy Mayo Salmon Tofu Bowls

Step 5.

After marinating, grill or pan-fry tofu for 2-3 minutes on each side or until browned.

Step 5 for Spicy Mayo Salmon Tofu Bowls

Step 6.

Plate the rice and tofu, and add your favorite toppings (I recommend sliced avocado and roasted seaweed). Enjoy!

Step 6 for Spicy Mayo Salmon Tofu Bowls

Chia Berry Jam

With only 10 minutes and 4 ingredients needed, this easy chia berry jam is a staple in my kitchen! Delicious on vegan cheesecake, french toast, or even just on a classic PB&J.

Ingredients/ shopping list:

  • 10 oz berry of choice, fresh or frozen
  • ½ lemon, juiced
  • 1 tablespoon agave syrup or sweetener of choice
  • 2 tablespoons chia seeds


Ingredients for Chia Berry Jam

Cooking Instructions:

Step 1.

Heat berries on stove or in microwave until softened.

Step 1 for Chia Berry Jam

Step 2.

Once softened, use a fork or potato masher to mash the berries to your desired consistency.

Step 3.

Remove from heat, and add a squeeze of lemon juice, sweetener of choice, and chia seeds.

Step 2 for Chia Berry JamStep 3 for Chia Berry Jam

Step 4.

Mix and let sit for 15-20 minutes until chia seeds are soaked and jammy.

Step 5.

Keep in the fridge for up to one week. Enjoy!

Step 5 for Chia Berry Jam

Vegan Cheesecake

Making a vegan cheesecake might sound like a daunting task, but this one is easy AND delicious! All you need is a blender and a bit of patience for a sweet and creamy dessert that cows like Gracie will thank you for.

Ingredients/ shopping list:

  • Vegan pie crust (or make your own with vegan graham crackers and vegan butter)
  • 1 ½ cups raw cashews
  • 16 oz silken tofu
  • ½ cup maple syrup or agave (I used half and half)
  • ½ cup dairy-free yogurt
  • ¼ cup dairy-free milk
  • ½ lemon, juiced
  • 1 tablespoon cornstarch
  • 1 tablespoon vanilla extract, or to taste
  • 1 teaspoon salt, or to taste
  • Optional toppings: berries, jam, chocolate chips, peanut butter – whatever your heart desires!


Ingredients for Vegan Cheesecake

Cooking Instructions:

Step 1.

Soak the cashews in room temperature water overnight, or in boiling water for 5 minutes to soften. This will make sure your cheesecake is not gritty.

Step 1 for Vegan Cheesecake

Step 2.

Add all ingredients (besides the pie crust and toppings) to a blender and blend for 2-3 minutes or until smooth.

Step 2 for Vegan Cheesecake

Step 3.

Taste test the mixture and adjust the level of sweetener, lemon juice, vanilla, and salt, if desired.

Step 4.

Pour the cheesecake filling into the crust, then tap the cheesecake firmly on the counter a few times to remove any air bubbles.

Step 4 for Vegan Cheesecake

Step 5.

Cover the cheesecake with foil to prevent browning, and bake for 45-50 minutes or just before the filling sets.

Step 5 for Vegan Cheesecake

Step 6.

Remove the cheesecake from the oven. Let it come to room temperature, cover the cake pan and chill in the fridge for at least 6 hours or overnight to fully set.

Step 7.

Add your favorite toppings and enjoy!

Step 6 for Vegan CheesecakeStep 7 for Vegan Cheesecake

Lemon Blueberry Muffins

Who doSweet and vibrant, these zesty lemon blueberry muffins are a perfect summer snack! Try adding a lemon zest crumble to take them to the next level.

Ingredients/ shopping list:

Muffins:

  • 1 ½ cups blueberries
  • 2 tablespoon cornstarch
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup oat milk (or any plant-based milk)
  • 1/4 cup + 2 tbsp. canola oil (or any neutral flavored oil)
  • 1/2 lemon, juiced
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract

Crumble topping:

  • 3 tablespoons vegan butter softened
  • 1 tablespoon fresh lemon zest
  • 3 tablespoons granulated sugar
  • ¼ cup all-purpose flour


Ingredients for Lemon Blueberry Muffins

Cooking Instructions:

Step 1.

Preheat oven to 350 degrees.

Step 2.

In a small bowl, coat blueberries with cornstarch (this will help prevent the juice from dying the batter). Set aside.

Step 1 for Lemon Blueberry MuffinsStep 2 for Lemon Blueberry Muffins

Step 3.

Create dry mixture by combining flour, sugar, baking powder, baking soda, and salt in a large bowl.

Step 4.

Create wet mixture by combining milk, oil, lemon juice, lemon zest, and vanilla extract in another large bowl.

Step 5.

In another small bowl, combine crumble topping (this is the last bowl, I promise).

Step 6.

Pour the wet mixture into the dry mixture, and stir to combine. Gently fold in blueberries.

Step 6 for Lemon Blueberry Muffins

Step 7.

Pour batter into lined muffin tins, and sprinkle crumble topping on top. Bake in oven for 20 minutes or until perfect.

Step 6 for Lemon Blueberry MuffinsStep 7 for Lemon Blueberry Muffins

Step 8.

Let cool, add extra zest on top (optional), and enjoy!

Step 8 for Lemon Blueberry MuffinsFinal Step for Lemon Blueberry Muffins

Vegan Pizza

Who doesn’t love a hot slice of fresh pizza? Being vegan doesn’t mean having to miss out on your favorite foods, pizza included. Here are two of my favorite vegan pizza recipes to help you get started, but feel free to make it your own with your favorite toppings!

Ingredients/ shopping list:

Bacon Buffalo Chicken:

  • Pizza dough
  • Vegan mozzarella (I used Vevan)
  • Jackfruit
  • Vegan bacon (I used Sweet Earth)
  • Buffalo sauce
  • Green onions or thinly sliced red onions
  • Cilantro for garnish
  • Vegan ranch for garnish (if you are local, Veg’n out makes my personal favorite!)

Meatball Marinara:

  • Pizza dough
  • Vegan mozzarella (I used Vevan)
  • Marinara sauce
  • Parsley for garnish

    • Ingredients for Vegan Pizza

      Cooking Instructions:

      Step 1.

      Prepare your dough or if using store-bought dough (I used Trader Joe’s!), let your dough relax at room temperature to make it easier to roll out later.

      Step 2.

      Cook your vegan bacon and/or meatballs until warmed through (they will finish crisping up in the oven).

      Step 2 for Vegan Pizza

      Step 3.

      For buffalo chicken, rinse and drain jackfruit. Break jackfruit apart, then add buffalo sauce and mix.

      Step 3 for Vegan Pizza

      Step 4.

      Roll out pizza dough using flour if needed, then place dough on an oven-safe pan.

      Step 4 for Vegan Pizza

      Step 5.

      Top your pizza with sauce, cheese, vegan meat, and any other toppings. I recommend leaving herbs until after baking so they don’t burn.

      Step 5 for Vegan Pizza

      Step 6.

      Top your pizza with sauce, cheese, vegan meat, and any other toppings. I recommend leaving herbs until after baking so they don’t burn.

      Step 6 for Vegan Pizza

      Step 7.

      Top your pizza with sauce, cheese, vegan meat, and any other toppings. I recommend leaving herbs until after baking so they don’t burn.

      Final product: Vegan Pizza

Sam

Sam spent the first part of his life living in a test lab but after being released to us he immediately started making up for lost time outdoors. He is the first to greet you at the gate when entering the potbelly area and has the biggest personality you have ever seen. His favorite things are running, his best friend Cashew and getting rubbed down with sunscreen on hot days.

Cashew

Cashew was rescued after she developed a prolapse and her previous guardian couldn’t afford the surgery she needed to save her life. She was set to be euthanized but refused to get in the crate to go to the appointment and that night we were contacted to rescue her. Immediately after rescue she was rushed straight to UC Davis to have surgery and recovered there until she was ready to come home to FAR for the rest of her life.

The Magics

In March of 2020 we welcomed five lovely goats. These beautiful goats suffered multiple coyote attacks to their herd before joining Farm Animal Refuge.

To keep goats safe, they need a barn at night and tall fences in the day time!

This group looks like they walked out of a fairy tale, which is why we often refer to them as “The Magics.”

Benny: Benny is funny and sassy, he is blueberry’s son and the two are always together.

Fonzie: Fonzie is the shiest of the group, but is very sweet after he gets to know you. Fonzie is Benny’s brother and the two are very close.

Guinness: Guinness was a twin and unfortunately lost his brother before coming to the refuge. We think this is why he loves to spend time with Brian and Liam. Guinness is a very lovey goat and is Blueberry’s boyfriend!

Donald: Donald is the oldest goat at the refuge and is a friend to all. He enjoys spending his days with Dude (another senior goat) and Honey.

Blueberry: Blueberry is Benny’s mom and a fearless leader! She is one tough lady and is the queen of this little family. Though she may be small, all of the goats respect her. She even puts Mocha in line occasionally!

Kyle

Kyle was rescued at a young age from a livestock auction. His front legs could not hold his weight and bowed to the sides. After over a year of splinting and getting special casts at UC Davis, Kyle made a full recovery! He moved on from the special needs herd to join the big goats!

Kyle is a la mancha goat, they are typically bred for goat diary. Because Kyle is a male goat, he wont ever make milk. Male goats in the dairy industry face slaughter at a young age. Thankfully, Kyle is here instead!

Kyle is a mischievous goat with a big heart. She loves all people, but his favorite human is Carlye!

Kyle loves leaves, pumpkins, being silly, and getting into trouble!

Ariel

Ariel was rescued after her goat herd suffered mountain lion attacks. She was one of the only members of her herd to survive.

To keep goats safe, they need a barn at night and tall fences in the day time!

Ariel made fast friends with Holly who also lost her family to mountain lions before coming to the refuge. Ariel is the first goat to the barn at dinner time, and loves to play with her goat friends. She is sweet to all of the goats in the herd, but spends most of her time with Kyle and Holly.

Winston & Mac

Winston and Mac made their way to sunny California all the way from Ohio! They were raised for a 4H program. 4H is a youth program where children raise farmed animals and typically send them to a local fair. At the fair, the animals are auctioned to the highest bidder usually for meat.

When the fair is over, the children say goodbye to their animal friends who usually face slaughter. The young woman raising these goats wanted a better ending for these boys! Matt drove over 70 hours to get these boys home safe!

Winston and Mac are boer goats. They have many friends in the big goat herd and love to greet guests at tours.

Lenny

Lenny was unfortunately abused and neglected before joining the Farm Animal Refuge family. Despite his past, Lenny is an angel. He enjoys napping in the sunshine and being brushed. He loves all visitors and fits in well with the other goats. Lenny is a volunteer favorite and is an absolute pleasure to spend time with. His best friends are Mary and Winston and he has a huge crush on Holly.

Jeffy

Jeffy is a truly special goat and a funny boy! Jeffy was loved before joining us here at the refuge. However, Jeffy was all alone! An only goat is a lonely goat, so Jeffy was acting out and headbutting. Now that he has friends in the goat herd, he is one of the nicest animals at the refuge and one of the first to greet you on a tour! Jeffy is a senior dude and still working on his social skills with the other goats, but he is a very good boy and doing great!

Full Vegan Holiday Menu

Hello!

This blog post is completely dedicated to an all vegan thanksliving or holiday dinner! Below we have recipes for vegan mashed potatoes, mushroom gravy, green bean casserole, pumpkin pie, as well as some of our recommendations for holiday roasts and other essentials! We hope that you enjoy whether this is your first vegan holiday or you have a few under your belt already!

Vegan mashed potatoes:


Vegan mushroom gravy:


Green bean casserole:


Vegan pumpkin pie:


Holiday roast guide:

My absolute favorite holiday roast is the first picture below available at Trader Joe’s. Unfortunately not everyone has a Trader Joe’s best them so two other great alternatives are field roast and garden roasts! Both available at most grocery stores in the frozen non-meat section!

Step 1 for Full Vegan Holiday Menu
Step 2 for Full Vegan Holiday Menu
Step 3 for Full Vegan Holiday Menu

Other essentials:

Of course you’ll need vegan whip to top your pumpkin pie, right? Below are my two favorite options available at most grocery stores! The reddi whip is found by the normally whipped cream in the dairy section and the coconut whip is found in the frozen dessert section!

Step 4 for Full Vegan Holiday Menu
Step 5 for Full Vegan Holiday Menu

Lastly, what’s a holiday meal without stuffing? Below are two store bought options both are vegan! Keep in mind only the “pork flavor” stove top is vegan, not the other flavors. Don’t ask me why i know this doesn’t make any sense!

Step 6 for Full Vegan Holiday Menu Step 7 for Full Vegan Holiday Menu

Hope you all enjoy your cruelty free holiday!!

Whole Foods black bean enchiladas

This recipe is very simple, healthy, and delicious! All the ingredients are Whole Foods plant based and the recipe makes 18 enchiladas with corn tortillas, or about 8 with flor tortillas!

Ingredients/ shopping list:

  • 2 cans of beans ( i used black beans)
  • 1 can corn
  • 2 cups mushrooms
  • 2 tbs green chilies
  • Spinach (optional)
  • Corn/flour tortillas
  • 1 tsp Onion powder
  • Salt and pepper

For the enchilada sauce:

  • 2 eight oz cans tomato sauce (see picture below for options, i like to use one Mexican style, one plain)
  • 3 cups water
  • 3 Tbs chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt
  • 4 Tbs corn starch

    • Ingredients for Whole Foods black bean enchiladas

      Cooking Instructions:

      Step 1.

      In large skillet add drizzle of olive oil and sauté your chopped mushrooms and spinach. Add your beans, corn, onion powder, salt, and pepper. Let simmer for about 5 minutes for all the flavors to mix and veggies to soften.

      Step 1 for Whole Foods black bean enchiladas

      Step 2.

      For the sauce you just add all the ingredients to a pot and simmer, mixing in the cornstarch last one tbs at a time!

      Step 2 for Whole Foods black bean enchiladas

      Step 3.

      Add about 1/3 sauce at the bottom of a casserole dish.

      Step 4.

      Add spoonful of bean mixture to tortillas and roll up one by one, placing into a casserole dish. TIP: if you are using corn tortillas you will need to steam them first so they don’t break. Just wrap tortillas in wet napkin or cloth and microwave for about a minute.

      Step 4 for Whole Foods black bean enchiladas

      Step 5.

      Add the rest of the sauce on top of your enchiladas, add two tbs green chilies on top, and cover in tin foil. Bake at 350 for 35 minutes!

      Step 5 for Whole Foods black bean enchiladas

      Wrap Up:

      Try this yummy plant based meal this week with your family or friends and help 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

      Final product: Whole Foods black bean enchiladas

Sweet Potato Black bean Rolled Tacos

Only 4 ingredients needed for this delicious and filling dinner!

Ingredients:

  • large sweet potatoes
  • 1 can black beans
  • 1 pack taco seasoning
  • 1 pack Flour tortillas

Cooking Instructions:

Step 1.

The only time consuming park of this recipe is cooking sweet potatoes so if you want you can cook them the night before or just start these about 1 hour before you will be ready fro dinner. Wash your sweet potatoes, poke holes with fork, drizzle with olive oil, and bake at 400 degrees for 45-60 minutes (60 minutes for large sized)

Step 1 for Sweet Potato Black bean Rolled Tacos

Step 2.

Once your potatoes are baked, scoop filling into a medium to large bowl. You can add skins or leave them out, I left them out of mine. In bowl combine 1/2 pack of taco seasoning (add more or less depending on your style, taste as you go), then add 1 can of black beans and mix.

Step 2 for Sweet Potato Black bean Rolled Tacos

Step 3.

Add 3-4 spoon fulls of mixture to center of tortilla and roll up. Place all rolled up tacos into baking sheet and bake at 400 degrees for about 15 minutes or until tacos start to brown and feel crispy to the touch.

Step 3 for Sweet Potato Black bean Rolled Tacos

Wrap Up:

Give these veggie rolled tacos a try rather this week and help to save cows and chickens just like the animals here at Farm Animal Rescue!!
@carlye_lavonne_14

Final Product: Sweet Potato Black bean Rolled Tacos

Vegan cinnamon rolls

These sound very intimidating but they were actually pretty simple! You basically just have two parts, the outside dough and the inside cinnamon filling. Grab a large bowl and medium sized bowl and let’s get started!!

Ingredients:

Dough:

  • 2 cups flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 5 tablespoons of non-diary butter
  • 3/4 cups non diary milk

Cinnamon filling:

  • 2/3 cup & 3 table spoons white sugar
  • 2 teaspoons cinnamon
  • 4 tablespoons butter softened
  • 1 teaspoon vanilla extract (you can leave this out or substitute maple syrup)

Cooking Instructions:

Step 1.

In your large bowl mix all dough ingredients and mix. I then like to knead the dough by hand until it full forms into the dough. Then in medium bowl mix all the ingredients for the filling with a spoon.

Step 1 for Vegan cinnamon rolls

Step 2.

Roll out your dough using cutting board, flour and rolling pin. Cut your dough into long ruler like slices. I did this by rolling out a large oval, cutting it into rectangle and then slicing that into fours.

Step 2 for Vegan cinnamon rolls

Step 3.

Using a spoon, add about 2 spoon fulls cinnamon filling to each slice of dough, then roll up. I used the rolling pin to smash them down a bit after rolling them to give them more of a cinnamon roll shape.

Step 3 for Vegan cinnamon rolls

Step 4.

Bake at 375 degrees for 28-30 minutes. You will know they are ready when they start to brown around the edges.

Final product: Vegan cinnamon rolls

Wrap Up:

Make these easy switches to non-dairy butter and milk and dairy cows just like Gracie here at Farm Animal Rescue thank you!!
@carlye_lavonne_14

Wrap: Vegan cinnamon rolls

Cinnamon Crumble Banana Muffins

Super easy 1 bowl recipe & I bet you already have all these ingredients in your house!!

I cant help but bake when I am home all the time so I thought I would break from the dinners for a couple breakfast/baking recipes for you all! Wake your family up with these muffins this weekend and they will be forever grateful!

Ingredients:

Muffins:

  • 2-3 mashed bananas ( 1 & 1/4 cup)
  • 1 cup non diary milk
  • 1/3 cup oil
  • 1 cup sugar
  • 2 teaspoon apple cider vinegar or lemon juice
  • 2 1/4 cup flour
  • 1 tablespoon baking powder
  • 3/4 tsp salt

Crumble topping:

  • 1/3 cup brown sugar (i actually substituted regular sugar and it turn out great still)
  • 2 tablespoons flour
  • 2 tablespoons vegan butter

Cooking Instructions:

Step 1.

Pre-heat oven to 400 degrees & spray muffin pan with nonstick spray or insert muffin liners.

Step 2.

In large bowl mix all muffin ingredients in the order they are listed above. Mix until smooth but slightly chunky still due to bananas.

Step 3.

Pour mix into muffin tin, this recipe should make 12.

Step 4.

Now to make the crumble topping. Add 1/3 cup sugar, 2 tbs flour, and 2 tbs softened butter to bowl and stir .

Step 5.

Ad a few drops of crumble on each muffin and bake for 20-25 minutes.

Instructions for Cinnamon Crumble Banana Muffins

Wrap Up:

Skip the eggs this weekend and try these muffins instead! (they are way better trust me) The chickens here at Farm Animal Refuge thank you!
@carlye_lavonne_14

Final Product: for Cinnamon Crumble Banana Muffins

Creamy spinach artichoke pasta

If you haven’t noticed by now, yes pasta is my favorite meal. This sauce is creamy and flavorful and you only need one pot! Hope you enjoy .

Ingredients/ shopping list:

Pasta noodles i used bow tie

For the sauce:

  • garlic one head
  • Artichoke hearts
  • Spinach (fresh or canned)
  • Vegan butter
  • Non dairy milk
  • Flour
  • Nutritional yeast and vegan parmesan (optional)

Cooking Instructions:

Step 1.

In large bot boil one box of pasta noodles.

Step 1 for Creamy spinach artichoke pasta

Step 2.

While those are cooking let’s make the sauce. In medium pot, start by adding 4 tbs butter then add 6 cloves garlic (minced) and simmer. Then add 1 cup artichoke hearts, 3 large handle fills of spinach.

Step 2 for Creamy spinach artichoke pasta

Step 3.

Allow that mixture to cook for about 5 minutes on medium heat. Then add 3 cups non dairy milk and 6 tbs flour. Add flower 2-3 tbs at a time and mix well.

Step 3 for Creamy spinach artichoke pasta

Step 4.

Once your sauce starts to thicken you can taste and see if the flavoring is right for you. I wound up adding 3 tbs nutritional yeast, pepper, and salt.

Step 4 for Creamy spinach artichoke pasta

Step 5.

Finally add your sauce to your adorned and cooked noodles and serve!

Step 5 for Creamy spinach artichoke pasta

Wrap Up:

Try this delicious creamy pasta and help to save the lives of dairy cows just like Gracie here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product: Creamy spinach artichoke pasta

Vegan BBQ Chicken stuffed sweet potatoes

Description:

I have been wanting to do a stuffed sweet potato recipe for a while now and this savory BBQ vegan chicken center did not disappoint! If you don’t want to use a chicken replacement you can also do BBQ chickpeas. Hope you give this recipe a try and enjoy it as much as i did!

Ingredients/ shopping list:

  • Sweet potato
  • Gardein strips
  • BBQ sauce
  • Canned corn
  • Canned black beans
  • Follow your heart vegan ranch ( optional to drizzle on the top )

Ingredients for Vegan BBQ Chicken stuffed sweet potatoes

Cooking Instructions:

Step 1.

Preheat oven to 400. Slice sweet potatoes in half, poke holes in back of sweet potatoes and bake for 40 minutes. You can also poke holes, bake, then cut in half if you prefer.

Step 1 for Vegan BBQ Chicken stuffed sweet potatoes

Step 2.

While those are baking. Microwave your gardein strips and sauté in olive oil until browned. Then slice up your strips and add some bbq sauce to the pan.

Step 2 for Vegan BBQ Chicken stuffed sweet potatoes

Step 3.

You should still have some time before your potatoes are done so go ahead and drain and rinse your beans and corn.

Step 3 for Vegan BBQ Chicken stuffed sweet potatoes

Step 4.

Once your sweet potatoes are done, scoop out about 2/3 of the filling and place in bowl. Mix in your corn, black beans, and corn and stir.

Step 4 for Vegan BBQ Chicken stuffed sweet potatoes

Step 5.

Finally place your mixture into the sweet potatoes and top with ranch if you want!

Step 5 for Vegan BBQ Chicken stuffed sweet potatoes

Wrap Up:

Try this dinner and help to save animals just like the chickens that get to live out their lives here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final Product: Vegan BBQ Chicken stuffed sweet potatoes

Vegan Chinese lemon chicken

A copy cat recipe of one of my favorite recipes growing up! The sauce is only a few ingredients and no fancy ingredients. You can put the sauce over any of your favorite vegan chicken brands or tofu!

Ingredients/ shopping list:

  • Green beans
  • Gardein tenders (breaded) you can also use a boca chicken patty sliced
  • White rice

For the sauce:

  • 1/2 cup lemon juice
  • 2/3 cup water
  • 1/4 cup sugar
  • 2 tsp soy sauce
  • 2 tbs cornstarch

Ingredients for Vegan Chinese lemon chicken

Cooking Instructions:

Step 1.

Heat your gardein tenders in the microwave for 2 minutes then fry in pan with olive oil.

Step 1 for Vegan Chinese lemon chicken

Step 2.

While those are frying you can you two pots one to make your rice and one to boil your green beans.

Step 2 for Vegan Chinese lemon chicken

Step 3.

For the sauce in a small pot add lemon juice, water, sugar, and soy sauce in a pan and whisk on medium heat. Add cornstarch one tablespoon at a time and continue to whisk until it thickens.

Step 3 for Vegan Chinese lemon chicken

Step 4.

Add sauce to your gardein strips and let simmer on low for 2-3 minutes.

Step 4 for Vegan Chinese lemon chicken

Step 5.

Finally i seasoned my green beans with salt pepper and garlic powder.

Step 5 for Vegan Chinese lemon chicken

Wrap Up:

Try this vegan take on a classic Chinese dish and help to save animals just like the chickens that get to live out their lives here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product: Vegan Chinese lemon chicken

Alfredo lasagne stir fry

I mostly made this recipe as an excuse to make this vegan Alfredo again because it’s my favorite thing EVER. The chopped up lasagna noodles also make it a bit different than a normal pasta which i love! Hope you enjoy!

Ingredients/ shopping list:

  • 1/2 pack lasagna noodles
  • Broccoli 1 small bag or one head
  • 1/2 pack gardein strips

For the alfredo sauce:

  • One 12 oz pack of silken tofu
  • 1/2 cup nutritional yeast
  • 1.5 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp chipotle powder (optional)
  • 2 tsp dijon mustard
  • 1 tsp salt
  • 1/2 cup non- diary milk (I used oat milk)

Ingredients for Alfredo lasagne stir fry

Cooking Instructions:

Step 1.

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!

Step 1 for Alfredo lasagne stir fry

Step 2.

Bring pot of water to boil and start cooking your lasagna noodles, i only used 4 pieces or about half the box.

Step 2 for Alfredo lasagne stir fry

Step 3.

While your noodles are cooking, in a large skillet cook your broccoli in olive oil on low and cover skillet to steam. Heat your gardein strips in the microwave and add to the skillet.

Step 3 for Alfredo lasagne stir fry

Step 4.

After your noodles are cooked i slices each strip into three pieces long ways and three pieces sideways and added to the skillet.

Step 4 for Alfredo lasagne stir fry

Step 5.

Finally add your Alfredo sauce and heat.

Step 5 for Alfredo lasagne stir fry

Wrap Up:

Give this creamy pasta a try instead of a dairy version and help to save dairy cows just like Gracie here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product for Alfredo lasagne stir fry

Creamy sun-dried tomato fettuccine

Yum! This was a great alternative to the same pasta over and over again, and so easy! The sauce is only 3 ingredients, but free, and all you need is a food processor. Hope you guys enjoy!

Ingredients/ shopping list:

  • 1 pack fettuccine
  • 1 pack vegan cream cheese
  • 1/2 cup Soy/almond/ oat milk
  • 1/2 cup sun dried tomatoes
  • Gardein strips
  • Zucchini
  • Salt, pepper, garlic powder
  • Optional nutritional yeast

Ingredients for Creamy sun-dried tomato fettuccine

Cooking Instructions:

Step 1.

Boil large pot of water and cook your fettuccine noodles.

Step 1 for Creamy sun-dried tomato fettuccine

Step 2.

While those are cooking take out your food processor to make the sauce. Add 1/2 cup non diary milk, 1/2 package cream cheese, and 1/2 sun dried tomatoes(in oil). Mine came out a bit thick, if this happens use about 1/4 cup of your pasta water to thin! Optional 3 table spoons nutritional yeast.

Step 2 for Creamy sun-dried tomato fettuccine

Step 3.

Next for the gardein strips. Microwave for 1.5-2 minutes or until thawed then Sauté in olive oil until browned.

Step 3 for Creamy sun-dried tomato fettuccine

Step 4.

Set strips aside and chop. While doing this you can sauté your zucchini in olive oil until browned as well.

Step 4 for Creamy sun-dried tomato fettuccine

Step 5.

Combine all ingredients in large pot & serve!

Step 5 for Creamy sun-dried tomato fettuccine

Wrap Up:

Give this creamy pasta a try instead of a dairy version and help to save dairy cows just like Gracie here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product: Creamy sun-dried tomato fettuccine

Holly

Meet Holly. She had to be picked up before sunset to make it through the night. She lost her family herd of 8 to mountain lion attacks over a few days. And she managed to not get injured. It’s almost to remarkable to believe, other than when Matt picked him up, he saw the others that didn’t make it. 😓⁣⁣

She will be the First Lady goat joining the big herd! And we can’t wait to watch her blossom.

Mary

Mary was brought to us after her Mom had a complicated pregnancy. Sheep have been selectively bred to carry more babies and Mary’s Mom has triplets. On passed during birth, and one was born healthy.

Because of her own complicated health, Mary’s mom rejected her. This can happen from having too many babies or poor nutrition. Mary’s Mom has just been taken from a meat farm, so it explains why she wasn’t healthy.

Mary was TINY she was only 2 pounds! Mary’s mom and brother are safe with a family who loves them. And we were able to get Mary the care and attention she needed.

Mary looks like a goat, but she is actually a hair sheep! Blackbelly Barbados.

Sweet Potato Soyrizo Tacos

Another delicious taco Tuesday option for you guys! This recipe makes enough to feed a TEAM, if your having a bunch of people over and don’t want to spend a lot of money here’s your perfect recipe! Or you can do what I’m doing and bringing leftovers for lunch at work all week because this is great re heated as well. You can also make half a batch if you only want it for one meal! Enjoy!

Ingredients/ shopping list:

  • 2 sweet potatoes
  • 1 can black beans
  • 1 can corn
  • 1 pack of soyrizo (sold at all grocery stores now a days)
  • Salt, pepper, and cooking oil for taste (I use olive oil)
  • One avocado for topping

Ingredients for Sweet Potato Soyrizo Tacos

Cooking Instructions:

Step 1.

This is the only time consuming part of the recipe. If your in a hurry, Trader Joe’s selling sweet potato ribbons pre chopped. Peel your sweet potatoes and then use a peeler to slice up potatoes. Some pieces may come out longer, just chop up with a knife.

Step 1 for Sweet Potato Soyrizo Tacos

Step 2.

Next, heat up a large skillet pan with olive oil and add your sweet potatoes. Cover and cook for about 10-12 minutes. Season with salt and pepper and stir occasionally so they don’t stick.

Step 2 for Sweet Potato Soyrizo Tacos

Step 3.

Drain and rinse your black beans and corn from can and add to skillet, then set aside while we cook the soyrizo.

Step 3 for Sweet Potato Soyrizo Tacos

Step 4.

In another skillet, cook soyrizo in olive oil for about 10 minutes and stir occasionally until it starts to brown.

Step 4 for Sweet Potato Soyrizo Tacos

Step 5.

Combine all ingredients in one skillet and mix evenly. Add to tortillas and top with avocado!

Step 5 for Sweet Potato Soyrizo Tacos

Wrap Up:

Taco Tuesday is a great way to start incorporating one vegan meal a week! Give this one a try this week rather than regular chorizo and help save pigs just like firecracker, diamond, and harmony here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Final product: Sweet Potato Soyrizo Tacos

Kung Pow Chicken and veggies

Another great dinner recipe for you guys! This vegan take on a traditional Chinese meal is so flavorful, delicious, and quick to make! I made a half portion for my dinner for one tonight so the picture attached may look a like a small portion but i am adding the full recipe below, it feeds about 4 people. Hope you enjoy as much as I did!

Ingredients/ shopping list:

  • Gardein meatless strips
  • 1 zucchini
  • 3 large carrots
  • 1/4 chopped cabbage
  • 1 cup cashews or peanuts
  • Jasmine/ white rice
  • 1 tbs cornstarch
  • 2 tsp sesame oil
  • 3 tbs green onion chopped
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 2 tbs rice wine vinegar
  • 4 tbs soy sauce
  • 2 tsp sugar

Ingredients for Kung Pow Chicken and veggies

Cooking Instructions:

Step 1.

Start by chopping your carrots, zucchini, and cabbage. I used a wok to cook everything but you can use your largest skillet as well. Drizzle wok with fair amount of olive oil, heat, and start by adding the carrots. Mix carrots and when you see them starting to fry up or brown add zucchini, repeat and add cabbage, then nuts. Once everything is cooked and browning, set veggie and nut mixture aside.

Step 1 for Kung Pow Chicken and veggies

Step 2.

Next, heat your gardein strips in the microwave for 3-4 minutes. Chop them into squares and place in bowl. Add 1 tablespoon of con starch and mic until coated. Drizzle your pan again with oil and fry up your strips until crispy and browned. Then add back in your vegies and reduce heat to simmer.

Step 2 for Kung Pow Chicken and veggies

Step 3.

Add to wok or skillet your green onion, garlic, red pepper, and ginger. Turn heat back to medium and stir mixture.

Step 3 for Kung Pow Chicken and veggies

Step 4.

In small bowl mix your sesame oil, rice wine vinegar, soy sauce, and sugar. Then add mixture to your skillet or wok. Let the entire mixture fry up for another 2-3 minutes with sauce.

Step 4 for Kung Pow Chicken and veggies

Step 5.

Serve over white rice!

Step 5 for Kung Pow Chicken and veggies

Wrap Up:

Give this vegan kung pow a try as opposed to a chicken option ( you will not be disappointed) 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

Final product: Kung Pow Chicken and veggies