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

Emerson

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

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 & piglets

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!

Crispy tofu mashed potato bowls (with vegan brown gravy)

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!

Ingredients/ shopping list:

  • 4-5 potatoes (I used red but russet works well too)
  • 1 pack brussel sprouts
  • 1 can sweet corn
  • 1 pack extra firm tofu
  • Non diary milk, about 1.5 cup in total
  • bread crumbs
  • 4 tbs vegan butter
  • 3/4 cups flour
  • 1/2 cup corn starch
  • 1 or 2 packs of brown gravy mix ( I used whole foods vegetarian brown gravy but another option is Campbells canned mushroom gravy or simply organic brown gravy)

Ingredients for Crispy tofu mashed potato bowls

Cooking Instructions:

Step 1.

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.

Step 2.

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.

Step 2 for Crispy tofu mashed potato bowls

Step 3.

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!

Step 3 for Crispy tofu mashed potato bowls

Step 4.

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!

Step 4 for Crispy tofu mashed potato bowls

Step 5.

Combine your mashed potatoes, tofu, brussels, and corn in a bowl and top with gravy!

Wrap Up:

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

Final Product: Crispy tofu mashed potato bowls

Vegan Alfredo Gnocchi (homemade creamy alfredo sauce)

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!

Ingredients/ shopping list:

  • 1 pack of potato gnocchi
  • 1 bad gardein crispy tenders
  • 1 head broccoli
  • 1 pack follow your heart vegan parmesan (optional)

For the alfredo sauce:

  • One 12 oz pack of silken tofu
  • 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 Vegan Alfredo Gnocchi

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 Vegan Alfredo Gnocchi

Step 2.

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.

Step 2 for Vegan Alfredo Gnocchi

Step 3.

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.

Step 3 for Vegan Alfredo Gnocchi

Step 4.

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!

Step 4 for Vegan Alfredo Gnocchi

Wrap Up:

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

Final Product: for Vegan Alfredo Gnocchi

The HASS- Hummus, Avocado, Sweet potato Sandwich

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.

Ingredients/ shopping list:

  • 3 large sweet potatoes
  • 1 loaf of bread (I use Dave’s Killer whole grain and seed)
  • Spinach or spring salad mix
  • 2-3 large avocados
  • 1 pack garlic hummus
  • Optional: 1 pack Chipotle Bitchin Sauce or your favorite vegan sauce for dipping (you can use follow your heart ranch or just eat plain)

Ingredients for The HASS

Cooking Instructions:

Step 1.

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.

Step 1 for The HASS

Step 2.

Gather your topping to bring with you on the go! Bread of your choosing, avocado, spinach/ greens, and garlic hummus.

Step 2 for The HASS

Step 3.

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.

Step 3 for The HASS

Step 4.

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!

Final product: The HASS

Wrap Up:

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

Korean BBQ Tacos

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!

Ingredients/ shopping list:

  • 1 block extra firm tofu
  • 1 bottle Korean bbq sauce
  • 1 pack flour tortillas
  • Cabbage chopped
  • Carrots shredded
  • Vegan mayo
  • Sriracha

Ingredients for Korean BBQ Tacos

Cooking Instructions:

Step 1.

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.

Step 1 for Korean BBQ Tacos

Step 2.

Then add about 1/3 bottle of bbq sauce and 1/8 cup cornstarch, mix, and let simmer until mixture hardens.

Step 2 for Korean BBQ Tacos

Step 3.

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.

Step 3 for Korean BBQ Tacos

Step 4.

Put your taco together on a flour tortilla with your tofu “meat”, cabbage, carrots, and spicy mayo.

Step 2 for Korean BBQ Tacos

Wrap Up:

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

Final product: Korean BBQ Tacos

Vegan pumpkin ravioli with brown butter sauce

First off, i myself was skeptical to make homemade ravioli because i thought it would be way too hard! But these were so much easier than anticipated and turned out delicious! This would be a perfect date night recipe as it is faster if you have someone to help roll the ravioli dough.

Ingredients/ shopping list:

  • 1 3/4 cup flour
  • 2 tbs olive oil
  • 1 can pumpkin purée
  • 1 can chickpeas
  • 1 tbs non dairy milk (I tried the new country crock plant based option and it was really good!)
  • 2 tbs nutritional yeast (optional)
  • 1 pack tofurky Italian sausage
  • Spinach
  • 1 stick non diary butter
  • Fresh sage
  • 4 cloves garlic

Ingredients for Vegan pumpkin ravioli

Cooking Instructions:

Step 1.

Starting with the ravioli dough, mix 1 and 3/4 cup flour, 1/2 cup water, and 2 tbs olive oil in a large bowl. Stir and kneed dough until smooth, then set aside in fridge while we make filling.

Step 1 for Vegan pumpkin ravioli

Step 2.

For the pumpkin filling mix 1 cup pumpkin, 1 cup chickpeas, 2 tbs nutritional yeast, and 4 cloves of garlic sautéed. Mix until smooth.

Step 2 for Vegan pumpkin ravioli

Step 3.

Next we’re going to roll out the dough into circles for raviolis. I took a small ball, rolled it out, and then used the chickpea can to cut to size. Once your doug is all cut, place small spoonful pumpkin filling into each piece of dough and seal sides with fork.

Step 3 for Vegan pumpkin ravioli

Step 1.

Boil water and cook for 5 minutes until the raviolis float. While those are cooking i sautéed the sliced tofurkey sausage and spinach in separate pan. I also sautéed the raviolis quickly in olive oil after boiling to crisp up.

Step 4 for Vegan pumpkin ravioli

Lastly make your brown butter sauce by melting a stick of butter in a small pan. Continue to stir for about 4 minutes until the butter starts to brown. Then turn off burner, add chopped sage, garlic powder and salt and pepper.

Add all ingredients and sauce to one pan and serve!

Final product for Vegan pumpkin ravioli

Wrap Up:

Give these delicious fall ravioli a try this week and help to save animals like the ones here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14