Kindness is Key

It's so depressing on Instagram lately...

all I am seeing are animals being abandoned, like bunnies in parks because people can't be
bothered to feed them or care for them during the pandemic.

I am seeing videos of dogs being gathered up and being burned alive

because people fear catching the Corona virus from them...

I've been having to take a break here and there, especially last week during Easter

seeing all of the baby bunnies flooding into shelters, needing homes...ugh.  I can't take it sometimes.

If we can't be kind to all kinds, to the most vulnerable, to those with absolute innocence and

those who have absolutely no voice of their own then what the heck is even the point of it all???

Please take time to check in with people around you to see if they need help with their animals.

Touched With Kindness

A friend dropped off this amazing treat awhile back to thank us for helping her bun,

vegan french onion soup, apples from her garden, vegan tees, HELLO!

Tahini Date Coffee Cups

Hi guys, sorry, I meant to post this last week but things got away from me.

You have to try these, they are so tasty and different than any other dessert.

I made them a couple weeks back and now we keep a ready supply in the freezer

because they are the perfect little healthy treat when our sweet tooth scream for something.

"Tahini Date Coffee Cups"

Coating:

·  1/2 cup tahini

·  1/2 cup coconut oil, melted

Filling:

·    1 cup of dates (make sure you get the pitted kind)

·   2 teaspoons coconut oil

·   1 teaspoon vanilla

·  1/2 teaspoon sea salt

·   1 cup of water (to soak the dates in)

·   3-4 tsp of instant coffee

Instructions:

1. Put the dates in the water and soak for atleast 2 hours or until soft enough for you to mash.

                     2. Line 20 to 22 mini muffin cups with paper liners.

                     3. In a medium bowl, beat together the tahini and coconut oil until smooth. Line the cups with a little under half of the mixture. Chill in the refrigerator for 30 minutes until set.

                     4. Make the filling by mashing up the dates using as much of the water as you need from the prune soaking, I just use a fork, it takes some arm power but it won't take too long.  Than add the coconut oil & tahini mix, the vanilla, the salt and the instant coffee and mix until you have a smooth, thick paste.

                   5.. Remove the cups from the refrigerator. Evenly drop about a teaspoon of the filling into each cup, let it pool in the middle, do not spread out.  Than fill the cups with the remaining of the tahini mixture until each cup is. 

6. Chill in the refrigerator again until set and then gobble up and enjoy.

(These need to be kept in the freezer afterward or in the fridge otherwise they will melt).

Cozy Tuesday

It's a dark & rainy holiday Tuesday today.

We spent our morning with the buns, our afternoon duckling snuggling.

Than we came back home to the buns & an evening of Murder She Wrote episodes

We hope your staying dry and are feeling cozy too XO

Vegan Food Friday - Beet Patties & Kale

Time for Food Friday because I LOVE food & being vegan and showing people that
us vegans 'don't starve' we get to enjoy all kinds of yumminess that's good for the earth, animals & us.

Anyhow, the one thing in our kitchen that we couldn't do without is our big stainless steel steamer (besides my espresso machine & my smoothie blender!)

Tonight for example we're having this...steamed kale with nutritional yeast (we L-O-V-E it)

with a store bought beet patties on the side (sorry I forget the brand at the moment)

With steamed buttery mashed potatoes with a topping of vegan sour cream...Quick & Yummy.

Enjoy if you give this food idea a try XO

Food Friday - Miso Noodles With Vegan Egg

Okay you guys so the vegan eggs that you can buy right now don't actually taste like eggs

(which is okay with me because eggs always made me sick to my stomach

when I actually thought about what I was actually eating!)

and  let me be honest, on their own like as a scamble, they aren't great

BUT if you mix them with stuff or use them in cakes etc they do the job and do it quite well.

I don't think for vegans that it's all about taste replication...it's about an alternate for kinder choices

so if something doesn't taste like it's intended to, it's okay,

because I for one am still happy to have that kinder choice.

Anyhow, I am a noodle fiend...I could eat noodles 3 meals a day.

and this is a recent favorite, especially on those lazier cooking days.

We just use a package of those ready made noodles (a vegan one of course)

and keep in mind that just because they say 'beef' for example sometimes they are still vegan

BUT on the flip side sometimes they say 'veg' but still have fish or chicken, so check the ingredients.

We add in tofu and kale and sometimes mushrooms etc & lately we've been using the Vegan egg

replacer in one of those poaching microwave thingies and putting it on top.

Mixed with the yumminess of the miso noodles, it's really tasty...

don't get your hopes up but do give it a try, you might be happily surprised like me!

(and for happy gut flora, which I always need help with, a good side of fermented beets or kimchi).

Enjoy XO

Vegan Food Friday

This is our healthy & easy usual go to meal for when we're hungry but to tired for anything fancy.

If your looking for some vegan dinner ideas this weekend, maybe this will inspire you.

Tofu sauteed with mushrooms, steamed kale with nutritional yeast & olive oil & sweet potato mash.

Don't forget to add some garlic salt & a splash of maggi to the tofu/mushroom mix.  Enjoy!

Food Friday - Vegan Sour Cream Hello!

Did you guys know there is such a thing as Vegan sour 'cream' (from Tofutti)

Well there is and holy smokes I am slightly ashamed to admit how addicted I am to it!!