Please Make Thanksgiving a Happy Day for All!  

Pasado's animals ask that you try these delicious vegan recipes!

by Amber Chenoweth, Director of Marketing 

Mmm...Mmmmm..!  Did someone say vegan recipes?!  Buford licks his chops.

Did you know that farm animals have unique personalities, like to play and can feel the same emotions as your own cat or dog?  At Pasado’s we are very fortunate to know many farm animals by name and we call them our friends.  To actually know a farm animal is to know a unique individual and not just a commodity that is to be exploited for profit.  I could write all day about the quirky little idiosyncrasies of our friends here, but here are a few examples written by Pasado's staff members:

Kim Koon, Volunteer Coordinator, shares a special bond with Willy

• Our love (but Mostly Kim Koon’s!), Willy (Angora goat) loves to cuddle!!!  He snuggles his head into your lap, he is a complete lover! 

• Louise, the pig, loves her tummy rubbed, she will wiggle her body onto her back to get her stomach up and in your reach!  She also fetches sticks!

• Pete (donkey) is an opera singer...he sounds like he is rehearsing in the barn, as he goes into full A Capella!

• Lola (chicken)- likes to hang out with whomever cleans the chicken barn… she likes to nest in the dirty pile of straw that we rake up and put in the wheelbarrow.  She is even notorious for jumping on your shoulder to say hello.

• Fawn Star (jersey cow)- Thinks everything is food.  She even tried to eat one of our volunteers flashlights. 

• Ollie (duck) plays soccer with his soccer ball!

Sheneequa, the egg bandit, is on the prowl

• Sheneequa and Fuzzy (chickens): They are our infamous duo egg bandits.  They pretend like they are nesting on eggs while they wait for other chickens to lay eggs.  After the others lay eggs, Sheneequa struts over and squawks her head off; almost like she is saying “give me your egg and nobody gets hurt!”  Once the chicken frantically splits in a total panic, Fuzzy and her sidekick sit on the egg(s) together.  After they have stolen the eggs they do it again.  Except the next time they roll the next stolen eggs over to their pile using their beaks.  One day I found 11 eggs under the two of them.  It is hilarious!  The funny thing is they are some of the smallest chickens in the bunch.

No one likes to think about the awful truth about what animals have to suffer through to produce food for, or sadly, ultimately become part of a Thanksgiving feast.  Because agriculture treats these animals just as food, many of us have grown up not realizing that chickens, pigs, cows, turkeys, ducks, etc. are sensitive living beings.  Farm animals enrich our lives here daily.  We are proud to call them our friends.  You can, too!  The good news is that it is so easy to make sure that Thanksgiving is a day of respect and compassion and a happy one for all!  Won’t it feel great to enjoy a dinner knowing that there was not any suffering involved (except of course with yourself if you decide to eat too much!)?         

If you would like to do something nice for our farm animals, bring us your jack-o-lanterns or pumpkins for them to eat!  Or, click here to give a gift this holiday that truly makes a difference by sponsoring one of our animals.

Enjoy the recipes!

Mashed Potatoes with Punk Rock Chickpea Gravy

"A vegan diet will lower your blood pressure and cholesterol, plus gives you more energy!" -Moe

Punk Rock Chickpea Gravy

"Oh it tastes crazy good.  You will make it at least once a week, I just know it!" - Isa

• ¼ cup all-purpose flour

• Approximately 2 ½ cup water

• 1 tablespoon olive oil

• 1 medium-size onion, quartered and thinly sliced

• 2 teaspoons mustard seeds

• 3 cloves garlic, minced

• 2 cups cooked chickpeas, drained, or a 1 (16 ounce can), drained and rinsed

• 2 pinches ground cumin

• 2 pinches paprika

• Pinch of dried rosemary

• Pinch of dried thyme

• Pinch of dried oregano

• Pinch of ground coriander

• 3 tablespoons soy sauce

• Juice of 1 lemon

• ¼ cup nutritional yeast

Mix the flour with 2 cups of water until the flour is mostly dissolved.  Heat a large skillet (preferably cast iron) over medium heat.  Add the olive oil and let heat for 20 seconds or so.  Add the onions and mustard seeds; cook for about 10 minutes, stirring occasionally, until the onions are browned and the mustard seeds are toasted.  Add the garlic and sauté for 2 minutes or more.  Add the chickpeas; use a potato masher to mash them – you don’t want to mash them into a paste, just make sure each one is broken up although if there are a few whole ones left that is okay.  Add the herbs and spices, soy sauce, and lemon juice.  Scrape the bottom of the pan to loosen any browned bits of onion. 

Lower heat and pour the flour mixture into the pan.  Stir constantly until a thick gravy forms,  Stir in the nutritional yeast.   If it looks too thick and pasty, add more water and mix well.  It may look like it doesn’t want any more water added to it, but just keep mixing and it will loosen up.

Keep warm until ready to serve.

Trypto and Fanny will thank you for not eating them or their relatives!

Replace that turkey with Oven Roasted Tom Tofu! recipe by Farm Sanctuary

• 1 pound firm tofu, rinsed & patted dry

Marinade:

• 3/4 cup water

• 3 tablespoon soy sauce

• 3 tablespoon nutritional yeast

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon ground coriander

• 1/2 teaspoon onion granules

• 1/2 teaspoon garlic granules

• Coating Mix:

• 1/2 cup whole wheat pastry flour

• 1/4 cup yellow cornmeal

• 1/4 cup nutritional yeast flakes

• 1/2 teaspoon onion granules

• 1/2 teaspoon salt

• 1/8 teaspoon ground black pepper

Cut the tofu into 1/2-inch-thick slices, and place them in a wide, shallow mixing bowl.

Place all the ingredients for the marinade in small mixing bowl and whisk them together.
Pour the marinade over the tofu, spooning it over each slice.
Turn the slices over so that all sides are coated well with the marinade.
Cover bowl and place in refrigerator.
Let tofu marinate for several hours or overnight, turning slices over occasionally.
When you are ready to cook the tofu, place the ingredients for coating mix in a shallow mixing bowl, and stir well.
Preheat oven to 400 degrees.
Mist a baking sheet with nonstick cooking spray, and set aside.

Remove each slice of tofu from the marinade, and dredge it in the coating mix, covering it well all over.
Place tofu on baking sheet.
Mist the tops lightly with nonstick cooking spray.
Bake the tofu until the bottoms are golden brown, about 15 minutes.
Turn slices over, and bake until other sides are golden brown.
Makes about 8 slices (4 servings).

Aren't I prettier alive than on a plate? Chickadee strikes her best pumpkin pose. 

Field Roast Salad Recipe (a chicken-less salad) suggested by Rita Laws, Animal Care and Disaster Relief Animal Aid Supervisor

• Field Roast – pick a flavor –  Celebration Roast suggested

• Veganaise ( Green Label )

• Chopped Celery

• Chopped Basil

• Chopped Fresh Italian Parsley (opt)

• Celery Salt

You can also add toasted almonds, Grapes, chopped apples to make it sweet and nutty.

Combine all in a bowl, and stir. Season to taste with salt and pepper.

Rosemary Roasted Yams

Suggested by Kim Koon, Volunteer Coordinator  Guess by taste on the amount of the ingredients!

• Yams

• Olive Oil

• Rosemary

• Salt & Pepper

• Red onions

-Preheat oven to 400.
-Slice yams in 1/8 - 1/4'' slices
-Put olive oil, some salt and Rosemary into bowl
-Toss yams in oil mixture
-Caramelize onions in a pan with some oil or water until very dark brown and soft.
-Mix onions with oil mixture in bowl and toss with Yams.
-Spread on cookie sheet, and bake about 30 minutes or until desired consistency.
-Salt and Pepper to taste

"Pass the pumpkin, please!" asks Brownie

Vegan Nut Roast & Stuffing

suggested by Jenny Mathison, Farm Animal Manager

The roast:

• 2 tablespoons oil or earth balance (vegan margarine)

• 2 large onions, chopped fine

• 5 garlic cloves, minced

• 3 cups raw cashews

• 1 1/2 cups bread

• 1 cup stock or water

• 1/2 teaspoon nutmeg

• 2 tablespoons lemon juice

• salt & pepper to taste

The stuffing:

• 3 cups bread cubes, toasted

• 2 tablespoons earth balance (vegan margarine) melted (but not hot)

• 1/2 - 3/4 cup finely chopped onions

• 1 cup chopped celery

• 1/2 teaspoon thyme

• 1/2 teaspoon marjoram

• 1/2 teaspoon sage

• 3 teaspoons fresh parsley, chopped

1. For the roast: Cook the onion and garlic in the oil until tender and remove from heat.

2. Chop the cashews and cut up the bread.

3. Add cashews and bread to the onion, then add remaining ingredients.

4. Add half of mixture to a small loaf pan (add parchment paper if not non-stick).

5. For the stuffing: Mix all ingredients.

6. Add the stuffing to the loaf pan.

7. Top with remaining roast.

8. Place the pan on a baking sheet and bake at 400 for 30 minutes or until the top has browned.

9. Let cool for a few minutes, then turn out.

10. The roast refrigerates well and can be frozen for a few months and micro waved.

Llama Turner, rescued from ankle high mud, proudly holds her head high at Pasado's!

Vegan Gravy

suggested by Jenny Mathison, Farm Animal Manager

For the spice mix:

• 2 1/2 cups nutritional yeast

• 1/3 cup dried parsley

• 1 1/2 tablespoons salt

• 1 1/2 tablespoons dried dill weed

• 2 1/2 tablespoons onion powder

• 2 tablespoons dried basil

• 2 tablespoons dried thyme

• 2 tablespoons dried oregano

• 2 teaspoons black pepper

For the roux:

• 1/3 cup unbleached flour

• 1/3 cup soybean oil

For the base:

• 4 cups water

• 1/3 cup tamari

• 1/4 cup mixed spice

1. Put the water, tamari and spices in a small pot and bring to a boil.

2. While the mixture is heating up, put the oil in a small sauce pan over medium heat. When it is heated, slowly whisk in the flour and continue whisking until the roux develops a nutty aroma. Be careful, this stuff burns easily.

3. Remove the roux from the heat and when the mix in the other pot comes to a boil, turn it down to a simmer and slowly whisk in the roux. Let the gravy cook until desired thickness. I prefer letting it cool off and sticking it in the fridge overnight. It will become gelatinous and then when reheated, takes on a nice, thick consistency.

Health Tip, compliments of  Pasado's lovable office cat, Pumpkin - "Pumpkins are rich beta carotene which may help reduce the risk of cancer, protect against heart disease and may actually stop the brain from aging!"  Notice Pumpkin's (16 years young!) youthful glow!

Super Moist Pumpkin Bread

by Donna Walkush (found on PostPunkKitchen at www.theppk.com)

Ingredients
1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked coconut


Directions
1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
 

Yummy Vegan Cheesecake

Suggested by Jenny Mathison, Farm Animal Manager

• 16 graham cinnamon graham

•  crackers, crumbled

• 1/2 cup vegan margarine

• 1 tablespoon light Karo syrup

• 1 tablespoon all-purpose flour

• 16 oz. Tofutti Better Than Cream Cheese

• 1/3 cup sugar (or fructose)

• 4 EnerG egg substitute "eggs"

• 1 teaspoon vanilla

• juice of one lemon
  
  Directions:
  
  Crust:  Combine graham crackers, margarine (adjust amount as needed), Karo syrup, and flour in a bowl.  Mix by hand and press firmly into a round pan.
  
  Filling: Combine "cream cheese", sugar, "eggs", vanilla, and lemon juice in a blender and blend until creamy and smooth.  Pour onto crust.
  
  Bake at 375 degrees Fahrenheit for 25-30 minutes, until set (doesn't jiggle when you move the pan).  Let cool.  Place in refrigerator and chill for 12 hours.
  
  Topping:  You may use any kind of topping such as strawberries in syrup, chocolate, vegan whipped cream, etc.  My personal favorite is drizzling the cheesecake in Ah!Laska vegan chocolate syrup and adding fresh raspberries.  Mmm!
  
  Serves: 8-10
  
  Preparation time: 30 min.

  *Heat on medium heat: one can of blueberries with 1 EnergG egg (to thicken) for topping of cheesecake