Nibbles with Nelly
Hello, and welcome to the Blue Barn Farm and Sanctuary. Here in the United States, we have successfully navigated through phase one of our annual holiday season. I don’t know about the rest of you out there, but virtual get-togethers are no substitute for the real deal. The feelings that this brought up for me left me wanting some serious comfort food. What’s better than breakfast for dinner? Nothing. Haha!
Once again, I am reminded of how awesome Nora is! Her vegan recipe blog is the bomb, and her Vegan French Toast Casserole is nothing short of amazing. The bread part is super rich, and exploding with the traditional flavors of french toast. The sweet streusel topping is a total game changer. Did I mention this is 100% plant-based? Yep! Let’s get in there and see what makes it so ridiculously yummy.
Make sure to use the soft silken tofu for the custard.
The one thing I adjusted from her list of ingredients was using pure maple syrup in place of the granulated sugar for the custard. Since I knew I’d be putting brown sugar into the streusel topping, I wanted to skip the granulated sugar here. It turned out pretty darn good. I like bread pudding, and because of the extra liquid, the casserole was super moist. If you prefer a dryer version, just stick to her recipe.
The bread is cubed and ready for the custard.
Once you put all of the ingredients into a blender and blend until smooth, you can set that aside while you cut up your day-old bread. For me, I had a bunch of butts leftover from the loaves of bread we use to make sandwiches. I used coconut oil to lightly grease my casserole dish before putting my bread pieces in there. Then the next step is to pour the custard over the bread, and take a few minutes to really smoosh it down into the liquid. Nora suggests using your hands. I used a wooded spoon, and it worked just fine. I covered the dish, and put it in the fridge for about 5 hours until it was time to make dinner.
Soaking the bread in the custard.
While the oven was preheating, I made the streusel topping. Just brown sugar, flour, cinnamon, and Miyoko’s vegan butter. You want to use a fork or pastry blender/cutter to get the nice consistency and texture of streusel.
Once you have it all crumbled and the ingredients are well-integrated, grab a spoon and sprinkle it on top of the custard-soaked bread.
Nora’s Vegan French Toast Casserole recipe calls for baking the dish at 350 degrees for 40 to 50 minutes. I found that after about 30 minutes my house started to smell like a bakery! It was wonderful. By the time It came out of the oven, the top was crunchy and nicely browned. I sprinkled a little organic powdered sugar on top, and served it up with some pure maple syrup. I meant to get some blueberries when I was at the store this afternoon, but I forgot. Tomorrow, though, I will stop and get some to accompany our second round of this decadent dish. As if anything could possibly make it any better!
This post is officially dedicated to finding true love. As some of you who follow the Blue Barn Farm and Sanctuary on Facebook and Instagram may know, Miss Nelly Rose has been living the single life since she came to us. That has recently changed, however. After some careful cohabitating with a divider, her new love has officially moved into her space. What a beautiful lesson in our ability to change. Just because something has “always” been one way, doesn’t mean it can’t change. Maybe it’s a bit challenging at first, handling the unknowns, and making adjustments to meet the need, but we all have the capacity to shift our experience. The best part is that when we make those changes, we are also supporting somebody else who is maybe working on making some changes, too. So maybe you never thought about making a Vegan French Toast Casserole. I would be willing to bet that change never tasted so good! We wish you the best holiday season yet, filled with kindness, compassion, and empathy. Now go make this and let us know in the comments how amazing it turns out!
Miss Nelly Rose and her new love.
Nibbles with Nelly
Vegan spirals and red sauce with Italian sausages and parmesan
Hello, and welcome to the Blue Barn Farm and Sanctuary. Whenever I ask my husband to suggest something for dinner, he always comes up with ideas that I had not considered. This week, it was spiral pasta with Italian sausage and parmesan cheeze. Field Roast makes the most delicious 100% plant-based Italian garlic and fennel sausages. This is super important because my husband is Italian, and his mother raised him on her homemade red sauce, with Italian sausages. The trick is to let is simmer as long as possible, letting all of the flavors really get to know each other in there. You cannot rush perfection.
Simmering red sauce is a wonderful thing to be thankful for!
Looking at this picture, you are probably wondering what all got put into the pot. Well, let me tell you. I start by doing a dry sauté of the mushrooms. I put them in a bowl and set them aside while I build the sauce. First comes the coconut oil with the spices, just for a few minutes on low heat, stirring frequently. Next, the garlic and onion get tossed in with the spices and oil. Once the onions look like they are ready for some more friends, I add the sausages in. I should note that they come whole, and I cut them up into bite-sized pieces. It says you can crumble them on the package. I tried that once, and wasn’t very impressed with the effort it took and in the end I had to cut them anyways to be able to actually crumble them. It was a messy affair, and I have decided to not do that again. Thus, I have sliced Italian sausages in my red sauce. Thank goodness they are still delicious!
I digress… After the sausages have a chance to brown a bit, I add the mushrooms back into the pot. They cook for about 7-8 minutes before incorporating the tomato paste and crushed fire roasted tomatoes. Except this time, I got lazy and bought a jar of premade red sauce to use as my base. (I do that sometimes, and usually end up regretting it. Rarely do I use premade red sauce and feel like it has the full flavor I love. This one wasn’t too bad.) All of this gets to boiling. I cover the pot, and walk away for about 20-30 minutes. Then comes the spinach. I use a lot of spinach. It cooks down so much and provides such a nice green accent to the sauce that I typically will put the entire half pound bag of fresh spinach leaves in there. I just leave them on top of the sauce at first, and put the lid back on to steam them. This makes them easier to work with as far as stirring them into the sauce. Again, I walk away for a bit, and let the sauce just do its thing on the stove top. Right before I am ready to serve it up, I add some fresh basil.
While all that is happening with the sauce, I boil up some pasta. My favorite is made by this company that makes organic brown rice spiral noodles. Their packaging says, “Pasta Joy”. Who wouldn’t love that? The wording alone makes me want to support them, and then the fact that they have organic pasta seals the deal. Pasta Joy it is. And of course, no pasta dish is complete with out some vegan parmesan cheeze sprinkled on top. Pure heaven!
This holiday season, as we come together in celebration of all that we are thankful for, let’s remember what a blessing it is being fortunate enough to be able to choose what we put on our plate. The choices we make are not just about our meals, but they are also about the products we purchase, the kindness we share, and the compassion we radiate. Having empathy for another living soul is a beautiful thing. The more we connect to that experience of harmonizing with life, the easier it becomes to see animals as friends and not food. This holiday season, challenge yourself to make a dish that is in the spirit of gratitude, kindness, compassion, and empathy. Going plant-based can be as easy as one-two-three. This one change, can make all the difference in another being’s life.
From all of us at the Blue Barn Farm and Sanctuary, have a safe and blessed holiday season. Share your love, your smile, and a kind word. Take time to really listen, and be the change you wish to see in the world.
Miss Nelly Rose and friends
Nibbles with Nellly
Wild Mushroom Vegan Green Bean Casserole
Hello and welcome to the Blue Barn Farm and Sanctuary. Let’s just start this right off by saying this is not your Mom’s green bean casserole! Most of us have had a version or two of green bean casserole in our lifetime, but trust me when I tell you that this is taking an old family favorite to the next level. Lauren Hartman of Rabbit and Wolves has really outdone herself this time. Her Wild Mushroom Vegan Green Bean Casserole recipe is literally the best I have ever had. The sauce is thick and creamy, with tons of wild mushrooms basking in the glory of that deliciousness. Of course we can’t forget about the green beans. They are the reason we made this casserole in the first place. They pair beautifully with the richness of the wild mushrooms. The flavors are delicate yet divine. Top it all off with some crispy onions, and you certainly have yourself a magical dish that will wow anyone coming to dinner.
I started out by washing and then trimming the ends off of my green beans. I cut them into bite-sized pieces, steamed them, and set them aside. The next step involved getting the mushrooms ready to go onto the stove. I decided to go with a nice variety: shitakes, criminis, chanterelles, and lion’s mane. They all got chopped up. I cut up a bit of garlic, melted some salted vegan butter from Miyoko’s creamery, and sautéed the garlic for a moment before adding the mushrooms to the pan. They ended up cooking for about 15-20 minutes, adding salt and pepper after about 5 minutes. Then Lauren has you scoop them out of the pan, and into a bowl to set aside while you build the roux in that same mushroom pan. A little butter, some flour, and two and a half cups of oat milk later, and we were in business! So good!
After that cream sauce simmered for a few minutes, I put the wild mushrooms back into the pot. I also added a bit more salt, and pepper, along with a tiny dash of smoked paprika. It didn’t take long before the mushroom and cream sauce was thick enough to pour over the green beans and toss. The entire mixture went into a 9 x 13 casserole dish, and into the oven for about a half an hour. It got all bubbly and yummy looking . The final step was sprinkling the crispy onions onto the top of the finished casserole, and putting it back in the oven for another 7 or 8 minutes, just long enough to brown them up. Seriously, this wild mushroom vegan green bean casserole is where it’s at! Cream of mushroom soup be gone! Never again! There is no turning back once you have had the best. Period. End of story.
We have so much to be thankful for here at the Blue Barn Farm and Sanctuary. Our hearts are full with the love coming in from all directions. In the midst of the potential wildfire tragedy at the end of the summer, our community stepped up and provided options to support us. We have a fairly regular donation of compostable produce from Natural Grocers going to feed our animals. There are people like you following us on social media, liking our posts, and sharing them. Every act of kindness we put out there returns three-fold. Each choice born of compassion changes a life. When we empathize with one another, two-legged or four, we are connecting at the heart-level. We are growing our tribe of thoughtful, and forward-thinking folks. Talk about where your food is coming from. Share ideas for how to have a smaller footprint on this Earth we are all sharing. Eating a plant-based diet doesn’t have to happen overnight. Even small changes make big ripples. When we are consistent, we can achieve the results we are striving for.
Thanks for being thankful today and every day! Much love from all of us at the Blue Barn Farm and Sanctuary!
Miss Nelly Rose and Friends
Nibbles with Nelly
Vegan Potsticker Soup
Hello, and welcome to the Blue Barn Farm and Sanctuary. One of my favorite times of the year is fall. We are fortunate to have some pretty spectacular colors here in the Pacific Northwest right now. It won’t be too much longer, and we will have a good solid rain/wind storm come through, and knock the last of those fall colors off of the trees. For now, though, we are still enjoying them and the cheerful vibe they bring to the cooler days. Another great thing about fall is that it officially marks the beginning of soup season! We posted a recipe for soup a few weeks ago, and today I am back at it. This time I worked out a delicious rendition of potsticker soup. Oh man was it tasty! With shitake mushrooms, green onions, and fresh grated ginger, it was just the thing I needed to warm up after a brisk walk in the chilly fall air.
I was inspired by a handful of different recipes. Ultimately, I took a little from here and a bit from there to create my own soup. Here’s the thing: I had never made potstickers before! I love eating them whenever I’m out someplace that offers vegan wrappers and filling, but that is not very often. So I went on a quest. Eventually, I was able to find what I was after at our local Asian market here in town. These wrappers are dairy free, egg free, and size large for easy wrapping. They worked really well, and are the perfect thing to set this soup off. I filled them with a mushroom and walnut “ground brown” I use for other dishes, but I added some ginger and green onions to it this time. Fantastic!
Potsticker Soup before adding thee potstickers to cook.
I realize that not everyone likes to step outside of their comfort zone, and try something new. Trust me when I say I get it. Growing up, my Mom loved going out to dinner with the rest of the family. She was not, however, very adventurous when it came to eating new things. I always start simple. Base your choices of new dishes off of things you already know you like to eat. It’s the same for shifting to eating plant-based meals. The more we stick with things we already know we like, the more likely it is that we will like these new dishes. Before you know it, you will be automatically thinking about things you used to eat but in a new way. It’s a fun way to challenge the brain: take something traditionally not plant-based, like this potsticker soup, and see how you can make it even more delicious while keeping it plant-based and cruelty-free.
From all of us here at the Blue Barn Farm and Sanctuary, stay cozy! We will catch up with you again next week with another mouth-watering option for eating with kindness, compassion, and empathy.
Miss Nelly Rose
Nibbles with Nelly
Vegan Apple Pie Bread Pudding with non-dairy Ice Cream
Hello, and welcome to the Blue Barn Farm and Sanctuary. Fall is in full swing here in Oregon, and what better way to celebrate than to make a delicious dessert with some of our local apples. I found a recipe shared by Lauren Hartmann on Rabbit and Wolves that seemed to be exactly what I was craving. This vegan apple pie bread pudding was a huge hit at dinner! Simple, yet bursting with flavor, and relatively easy to put together.
We have a local bakery in town that makes fantastic vegan bread. So, of course, I stopped there first to get the bread I needed to make the pudding part of this dish. Did I mention it’s apple season in the Pacific Northwest? Yes! Which means whatever kind of apple you are looking for, there is a very good chance you will find it, locally grown, and just waiting for you to make something divine with it. Lauren’s recipe called for traditional Granny Smith apples. Once I mixed up the goodies for the bread pudding, and tossed the cubes of bread in there until they were nice and coated, I poured that into my baking dish. Next, I chopped the apples, and tossed them in a bowl with a bit of corn starch, maple syrup, and a tiny bit of brown sugar. She calls for 1 Cup, but I am not a huge fan of refined sugar, so I strayed from her instructions. I mean, we’re talking about apples and maple syrup…what could possibly go wrong?
Divinely saturated cubes of fresh, organic, locally made vegan bread. Yummy!
I forgot to mention that I was preheating the oven while I was getting everything ready. Once I poured the apples over the bread pieces, I evened them out a bit, and put the pan in the oven. About an hour later, my whole house smelled like heaven, and I had a blissful dish full of baked and saucy apple pie bread pudding. The final touch? Put a scoop of vegan vanilla ice cream on top of this warm sweetness, and watch it melt as I load up my fork, preparing to test out my theory about the brown sugar/maple syrup substitution I mentioned earlier. Yep, perfect! Hello fall!!!
Who would have thought eating a 100% plant-based diet could be so amazing? If you have an internet connection, you can do a search and figure out how to adjust just about any recipe to leave out the animal products. It’s a great experiment to do with your family while you’re planning out a meal. Have each person think of their favorite dish, and then search for it on the internet, but put the word “vegan” in the search box. You will be surprised with what you find. Take these opportunities to practice kindness, compassion, and empathy. Be a part of the solution, and devour some delicious vegan apple pie bread pudding!
Sending you all much love and gratitude from the crew here at the Blue Barn Farm and Sanctuary!
Miss Nelly Rose and Company
Nibbles with Nelly
BBQ Tempeh Salad with Made-from-Scratch Cilantro Lime Dressing
Hello, and welcome to the Blue Barn Farm and Sanctuary. This week we’re sharing a light, and simply delicious recipe for BBQ tempeh. We decided to serve it up on a bed of greens with some red pepper and a little onion tossed in the mix. We topped it off with a lovely drizzle of cilantro lime dressing. I can honestly say the combination was divine!
True to her word, Nora who writes the vegan recipe blog Noracooks professed that the BBQ tempeh would only take 10 minutes to prepare, and she was spot-on. I think the woman is amazing, and I have never even met her. It’s basically a three-step process:
Steam the tempeh in about a half inch of water.
Fry the steamed tempeh in your oil of choice (we always use coconut oil since it’s a bit more stable at high temperatures).
Pour your BBQ sauce in and stir to coat all the pieces of fried tempeh.
Before you get into all of that, prep your veggies and greens so that as soon as the tempeh is finished you can just add it to your plate. Done!
And speaking of prepping, I would also suggest making the cilantro lime dressing ahead of time for the same reason. I also want to mention that this particular recipe calls for Greek yogurt, but clearly that has dairy in it. So we opted to use Forager’s plain unsweetened cashew yogurt. You get all the creamy goodness with none of the cruelty. Did I mention it’s organic? I love that!
I can hardly wait to make this again!
It seems that we often empathize with the animals in light of choosing a plant-based diet, but then disregard what’s happening to the Earth as a result of eating “conventional” products. We tell ourselves that deciding to eat organic is a financial burden. Yet, the stress being placed on our physiological systems from ingesting the chemicals used in cultivating foods grown conventionally are, in the long run, more detrimental than the minimal extra expense of buying organic. Not to mention the long-term impact all of those chemicals have on our ground water supply, the health of the soil, and the quality of the air we breath. The Earth is a closed system. There is no “away”… Our choices affect humans, animals, and plants.
Each one of us deserves to live the best life possible. Being kind and compassionate with our choices can help support manifesting that life for so many beings. We have no idea how far our reach is, and who we are touching when we choose love. I think I will leave it at that for today. From everyone at the Blue Barn Farm and Sanctuary, happy cooking! Tell us how your BBQ tempeh turns out.
Miss Nelly Rose
Nibbles with Nelly
Biscuits, cheezy grits, baked beans, and collard greens
Hello, and welcome to the Blue Barn Farm and Sanctuary. This week I had a hankerin’ for some serious kitchen time. We are often so over-glorifying “busy”, and meal prep ends up being a one-pot dish. It used to be the thing that helped build community. Now it seems like it’s usually something quick and easy. We are searching for fast but still healthy and satisfying. Not this time! I went all out. I spent several hours in the kitchen. This is not a meal to make when you are in a hurry. In true southern fashion, this ridiculously delicious and super filling meal is best done on slow speed, with the Meters playing over the radio.
I have always been a lover of southern style food, and finding vegan recipes for all of this on Noracooks.com was sheer bliss. Stone ground whole wheat homemade organic biscuits. WHAT?!?! Oh yes, you read that right. Paired with homemade vegan baked beans, collard greens, and cheezy grits. Yes indeed, we were fat and happy by the time we finished this meal. The smiles on our faces were only surpassed by the smiles in our bellies!
Individually, each thing on the plate was not difficult or time consuming to make. However, I live in a tiny house, with a 2-burner stove-top, and relatively limited counter space. So to say I had to get a bit strategic with these simultaneous creations would be a fair assessment. First things first: collard greens. The secret to out-of-this-world greens is allowing them time to simmer them down on the lowest heat you can manage, for a decent amount of time. The longer they can simmer, the better they will be.
Then start preheating your oven while you get your baked beans ready. And now that I’m writing this down, I must say, to be honest, these were so much better the next day. So, if you have the time and the where-with-all, make them the day before. They were good right out of the oven, but offering those complex flavors some time to marinate after baking in the oven will really set this dish off. You’ll build your sauce on the stovetop, and then add it to the beans in a casserole dish. Bake them until they are a beautiful hot bubbly mess!
Organic plant-based baked beans…even better the next day!
So you have greens simmering on the stove, and beans baking in the oven. It’s time to start thinking about your grits. Now, I was not raised in the south. I remember the first trip I took where we went to a place that had grits on the menu. I had heard of them, sure, but I had never eaten them. At that time, I didn’t realize folks liked them sweet or savory. Personally, I am a savory grits kind-of-gal myself. Here’s something else: I never even thought about using vegetable broth during the cooking process. What was I thinking? I digress, as much as I loved eating grits whenever we were someplace that had them on the menu, I never made them at home. I couldn’t begin to explain why, but it just never happened. Until now! Nora’s recipe for cheezy grits got my mouth watering, and I couldn’t resist.
With plenty of vegan butter and cheddar shreds, these grits will knock your socks off!
Last but not least, I whipped up some southern-style vegan buttermilk biscuits because no meal would be complete without a couple of warm, fresh-out-of-the-oven biscuits on your plate. You will definitely need them to sop up all of the juices from the beans and greens. Break them open with your fork, spread some vegan butter on those bad boys, and revel in the anticipation as you watch it melt. They do require a little bit of effort to make, but it is so worth it! The flavor and freshness is beyond any premade, prepackaged biscuits you will find in the store. Plus, did I mention, that they are organic and 100% plant-based?
100% plant-based buttermilk biscuits melt in your mouth!
My only real critique of this entire meal is that I will need to double the recipe for the greens next time. The leftovers were phenomenal, but there weren’t enough greens to satisfy my desires for the follow-up meals. All in all, this is an easy fix for the future. The grits come together pretty fast, so you can just make enough for each meal while the other stuff is reheating.
Share a meal with your loved ones. Be grateful for the opportunity to spend the time together, for the abundance that provides nourishment to sustain life, and the plants that converted the energy from the sun into fuel for your body. We encourage you to talk about where your food comes from, the processes it has to go through before it shows up on your plate. When we practice mindfulness, we can allow the harmony to come in. There is a natural rhythm to life, and when we tap into that with gratitude, and empathy, we are inviting peace, compassion, and ultimately kindness into our hearts. All good things to be able to offer those around us. From everyone here at the Blue Barn Farm and Sanctuary, be well and be kind.
Miss Nelly Rose
Nibbles with Nelly
Corn Chowder (without the cream)
Hello, and welcome to Blue Barn Farm and Sanctuary. My husband always says that it isn’t really chowder if you can’t stand the spoon up in the bowl. Well, let me tell you, we did his test, and the spoon stood up with no help from me! If only we had the idea to get a picture of it! Once the weather starts turning toward these lovely cooler fall temperatures, I adore making soups. I couldn’t remember the last time I made corn chowder, and when I stumbled across this recipe, I knew instantly that it was the perfect thing for right now. It’s warm, thick, hearty, full of flavor, and easy to make.
Like all of the yummy dishes we share on our blog, this corn chowder is 100% plant-based, dairy-free, and cruelty-free. The secret to making this chowder so super rich and creamy without the dairy is in the potatoes and cashews. Once again, I was inspired by Nora from noracooks.com to make this ultra comforting soup. I say “inspired” because let’s face it, if you’ve been following this blog you have caught on to the fact that I often add my own special touch to whatever recipe I’m using. You could say that I think of recipes more like suggestions. I get in there, and wow, the creative juices just start flowing! Haha!
Nora mentions adding crumbled tempeh bacon to the chowder. Well, I didn’t have that, but I did have some liquid smoke. If you go this route, I will gently remind you that a little goes a long way with this stuff. In fact, I like to add just a dash, and then taste, and add more if need be. Once it’s in there, you can’t take it back out. I also just happened to have picked up some ground chipotle chili powder that afternoon. I have always loved corn chowder that has a little zip to it. So I put a bit of that in there too. Although, because I had these revelations after I took the picture (below), they didn’t make it into the photoshoot.
All the ingredients for the corn chowder except the liquid smoke and ground chipotle chili powder.
Simply stated, this was a fantastic way to kick-off soup season! I didn’t have to spend all day in the kitchen, and when it was all over, there was plenty to jar up and eat again later in the week. Definitely a win/win situation. There are so many delicious options for creating plant-based meals. I am amazed time and time again by how easy it can be to substitute ingredients in some of my “traditional” favorites, and make them vegan.
Which leads me to this: What’s my “why”? I get this question a lot. We are a curious bunch, aren’t we? As a life-long lover of animals, and also somebody who is interested in being the best version of myself possible (physically, mentally, emotionally, and spiritually), there were many internal dialogues happening. I did a ton of research. At the end of the day, however, I just knew this was a good choice for me, my animals friends, and the planet as a whole. The more awareness we bring into our process of choosing, the impact those choices have on the micro and macro scale, as well as the fostering of sustainable living for future generations, the easier it is to see how all of the dots connect.
Maybe for you and your family it won’t be a bowl of plant-based corn chowder that gets the conversation going, but at some point we begin to question why we choose to eat animals and animal products in spite of knowing about the horrific conditions and abuse many of them endure. In a world that could certainly use more kindness, compassion, and empathy, we can bring in that awareness in pretty easy ways when planning our meals. We can begin a dialogue with our family and friends about our “why”. Maybe it won’t happen overnight, but even a small spark of knowledge has the capacity to do great things. The earth and all of us living here need something to change. Why not be that change? Why not be that spark?
From all of us at the Blue Barn Farm and Sanctuary, happy soup season! Enjoy the weekend, and let us know how your corn chowder turns out. Smile, be grateful, and eat some soup!
Miss Nelly Rose
Nibbles with Nelly
Cauliflower “wings” with hot sauce, BBQ, and siracha
Hello, and welcome to the Blue Barn Farm and Sanctuary. You asked for it, and we aim to please! These cauliflower “wings” are covered in three different sauces for a complete and total flavor explosion. Serve them up dipped in a ranch-style dressing, adapted from a recipe for cashew sour cream on Oh She Glows, and together, these little beauties are a definite show-stopper! So delicious, not greasy, and perfect for a Sunday afternoon, or any time, really! What’s even better is that they are 100% plant-based, dairy-free, meat-free, and crueltyf-ree.
You can either make the dipping sauce ahead of time, or whip it up while the cauliflower bites are baking. After you follow the instructions Angela provides on her site for the vegan cashew sour cream, you can add some herbs and spices to create a lovely ranch perfect for dipping the cauliflower bites into. We used a bit of dill, with garlic, and onion. You can use fresh or, for a more mild flavor, powdered. If you’re feeling adventurous, you could create your own version off this, adding your favorite go-to herbs and spices, and make it exactly how you like your ranch to be.
Let’s get into those cauliflower bites. Of course, you’re going to want to start with a nice large head of cauliflower, washed and cut into florets. The batter is a conglomeration of a few different tried and true recipes.
1 cup non-dairy milk, unsweetened
1 cup flour
1-2 cloves garlic (depending on the size and your clove of garlic; you can substitute garlic powder)
A small handful of chopped onion (again the exact amount depends on your preference; you can substitute onion powder)
1-2 teaspoons smoked paprika (or more if you’re like me and can never have enough)
Cauliflower bites are ready to go into the oven.
Mix up those ingredients in a medium sized bowl. Then carefully dip each little piece of cauliflower into the mixture. Follow this with a quick dip into some breadcrumbs, or panko, and put them directly into an oven-safe glass casserole dish. Arrange them in a single layer, so they’re not too crowded.
Bake at 450 for about 20 minutes.
Take them out, and spread the sauces on. We used a combination of melted vegan butter with siracha, hot wing sauce, and BBQ sauce.
Put them back in the over for another 5 minutes or so.
I can almost hear them sizzling!
Once they’re finished cooking, take them out and let them cool for a minute, so you can handle them without burning your fingers. Serve them on a plate with a little dish of ranch, and I bet they will be gone before you know it. If you are expecting more than just a couple of friends, you might want to double the recipe, just to be sure everyone gets to indulge in these fabulous little gems!
Now that you have the recipe, leave us a comment, and tell us how yours turned out. Did you add some different spices to the dipping sauce? How about your choices for basting? We want to hear it all! Inspire us for our next cooking adventure!
With the threat of wildfires hopefully behind us for another season, we are feeling extra grateful for all of you out there supporting us, and loving us! By “us” I mean everyone at the Blue Barn Farm and Sanctuary, the two-legged as well as the four-legged friends. By consciously choosing plant-based meals, we are spreading kindness, compassion, and empathy. That’s the stuff dreams are made of! We might not always feel like we’re changing the world, but to that one being who gets a chance at a normal life, we are helping to change their world. And that, my friends, is what it’s all about. Be the change. Be the smile. Eat some cauliflower!
Miss Nelly Rose and friends
Nibbles with Nelly
Baked Jalapeño Popper Mac and Cheeze
Hello and welcome to the Blue Barn Farm and Sanctuary. Well, we successfully navigated through the intensely close and smoky wildfires. Thanks to our community who rallied on our behalf, offered their support, and helped us to feel safe during some of the scariest moments. Although we were very fortunate that we didn’t have to evacuate, we were on the ready, and prepared in the event that the fires crept any closer than they already were.
Once the air began to clear, and the rain started falling, our temperatures here in the Pacific Northwest dropped, ushering in fall and inspiring us to heat up the oven. This recipe is one we’ve had our eye on for a while, but with the heat and the fires, we just didn’t have the gumption to make it until now. Some things in life are definitely worth waiting for! This baked jalapeño popper mac and cheeze is no exception! As always, 100% plant-based, cruelty-free, and oh so delicious! This is another favorite from one of our favorites, Noracooks.com.
It’s creamy, cheezy, luscious, and with just the right amount of zip. Of course, you can opt to leave the seeds in for more spice, or use fewer peppers for a more mild flavor. The best part is that this got more and more tasty as we devoured the leftovers. As fabulous as this was, we are going to make this again. The next time, however, there will probably be some spinach added to the mix. You can never have too many greens!
With our bellies warm and full, and our hearts overflowing with love from our family and friends, we can honestly say this was a great way to close out the past couple of incredibly stressful weeks. As I mentioned, we were very fortunate to have been clear of the path of the wildfires. Unfortunately, there were many here in Oregon, and elsewhere who are feeling the full impact of losing everything but the clothes on their backs. There are still a lot of burn animals being rescued from the areas affected as well. One account mentioned that it could be another several months before these animals stop showing up to where their house and people used to be. To everyone out there overwhelmed with grief for their losses, we feel you, and we are sending you as much love as you can handle.
During times like these, it can be comforting to know that in spite of the apparent divisions across our country, we all have the capacity to be kind. We all can share some compassion in the face of catastrophe. There is power in empathy. As tough as these lessons can be, they provide much needed opportunities for talking to each other about shifting our perspective. What would it be like to be that horse, or cow, or pig trapped in the barn as the fire roars through the property? How do the bunnies and cats feel when they realize everything is gone, and there is no food for them to eat?
We are looking forward to happier times ahead, friends. We are all in this together. We all live on the same planet, and breath the same air. From the whole crew at the Blue Barn Farm and Sanctuary, please be well, be safe, and share a bit of kindness today. It could change somebody’s entire reality.
Miss Nelly Rose
Nibbles with Nelly
Collard leaf wraps
Hello, and welcome to the Blue Barn Farm and Sanctuary. This week’s events here in Oregon have been intense, exhausting, and at times heartbreaking. The wildfires are burning throughout the West coast, putting a thick layer of smoke in the air between us and the late summer sun. In an effort to soak up the vitality from the beautiful gardens of the season without having to put too much effort into the meal, I decided to resurrect an old favorite. Collard wraps are super versatile, and can easily be made completely raw if that’s your preference. We had some leftover brown rice and delicious vegan cheese sauce to throw into the mix. The end result was fresh, flavorful, fantastic, and fast!
In as much time as it takes to wash and chop the veggies you’re going to use for stuffing the wraps, your meal is prepared. Sometimes you just want an easy meal that is also relatively good for you. The options are practically endless with the collard leaf wraps, but here you can see I opted for cucumber, carrot, red onion, Kalamata olives, and red pepper. In the past I’ve also added something a little sweet to the mix, like dried cranberries. Garbanzo beans are great, too, if you happen to have some on hand. Just heat them up with the rice, and add a spoonful of the mixture to the wrap along with the chopped veggies. Drizzle a bit of cheese sauce on top, and tahini goddess dressing to add to the mix with a tiny bit of Bragg’s liquid aminos (in place of regular soy sauce), and you are ready for a divine indulgence of flavors.
I’ve mentioned the vegan cheese sauce twice now. If you haven’t already clicked on the link, to see where I got the recipe from, I highly recommend it! For those of you out there who prefer delayed gratification, I’ll just tell you: Nora! Noracooks is one of my favorite go-to’s for inspiration. She shares amazing vegan recipes that are easy, affordable, and family friendly. You can cruise through our previous blog posts to see some of her other cruelty-free recipes that have inspired me. She makes it easy to eat an all plant-based diet, and totally enjoy it!
The next time you’re at a loss for what to make in a pinch, buy some veg, chop it up, and stuff it all into big beautiful collard leaves. Beware of over-stuffing, though, as it can lead to a pretty messy operation. I have a habit of putting way too much into my wraps. It doesn’t matter if I am making spring rolls, tacos, burritos, lettuce wraps, whatever; if I can stuff it, I will put too much in and eventually it will end up out of the wrap and on the plate. I always keep a fork on the sidelines for this purpose. There is no shame in this kind of problem. Just make sure you’re prepared so it doesn’t end up all over your lap.
On that note, I’m going to wrap up this post (pun totally intended). As we begin to make our way out of the wildfire chaos here at the Blue Barn Farm and Sanctuary, I am humbly reminded of a lovely indigenous saying, “We did not inherit the Earth from our Grandparents. We are borrowing it from our children.” As I sit typing these words, the first raindrops in over a few months have begun falling, helping to ease the tension from the wildfires, washing the ash off of the plants and animals living in what’s left of the forests. It’s times like these that I wish we could rescue them all. In a way, I suppose we can: if we all put a little more thought into the choices we are making about the food we are eating, the chemicals we are putting on our skin and our plants that eventually get washed back into the groundwater, and the way we are spending our money. Each of these things has the power to grow kindness, compassion, and empathy. Remember that small and consistent changes cultivate lasting effects.
From all of us here at the Blue Barn Farm and Sanctuary, we wish you well, and send you thoughts of safety, love, and peace. Let us know how your collard wraps turned out! Leave a comment below, share this post, and like us on Facebook and Instagram!
Miss Nelly Rose
Nibbles with Nelly
No-cheese Queso Blanco
Hello, and welcome to the Blue Barn Farm and Sanctuary. This week has been a little intense for us. We have wildfires spreading to the East, North, and South of us. As of this post, we are all safe. We have an evacuation plan in place, and a team of total rockstars ready to jump into action at a moments notice to make sure all of the animals get out without issue. Those of you who have witnessed the power and effects of wildfires will know how eerie it is to have it be dark when the sun is up, there is an intense orange-red coloring to the light that does get through, and everything is covered in a fine dusting of ash.
After we finished preparing for an evacuation, I did what I like to do to de-stress: I made some food. I was once again inspired by one of my favorites, Nora who writes the blog noracooks.com. I thought it would be fitting to share her post since she is a fellow Oregonian, and although she is in Portland, she might also be experiencing some intensity around all of these fires. As I scoured her website for something that grabbed my attention, and for which I had all of the ingredients, I stumbled across this little gem for vegan queso blanco. Oh my goodness! I am super glad I did! This time, however, I made the recipe almost exactly as it was written! Yes! It’s true! The only difference is that she calls for one cup of potatoes, and I used a bit more because that’s how it worked out with the potatoes I had to work with. Oh, and she wanted me to peel them first. I’m not much for peeling anything…unless you’re talking about something like a mango. I firmly believe all those people out there, my father included, who say there are a lot of vitamins and minerals in the skins. So my potatoes went into the blender, skins and all.
Just add water and a blender for queso blanco perfection!
From start to finish, this probably only took me about 20 minutes.
Scrub and chop potatoes
Boil them in a pot with the whole, raw cashews
While that’s happening I put everything else in the blender
canned green chilis and their juices
pickled jalapeño with a bit of brine
juice from a lemon
pink Himalayan sea salt
LIQUEFY!
Drain the potatoes and cashews
Add them to the blender with the green mixture and about a cup of water
Blend it all up until it’s super smooth and creamy
That’s it! I can hardly wait to add this to my rice and bean bowl. I bet it will also be delicious just as a tortilla chip dip, or drizzled onto my tacos and enchiladas. I’ll have to do another post soon with those pictures, and let you all know how it turns out.
For now, I’m happy to have a nice little stash to store in my fridge until the moment is just right, which will most likely be tomorrow. Haha! This queso blanco is so unbelievably creamy and cheesy tasting, it is hard to imagine that it doesn’t have any cheese in it whatsoever! As with all of the recipes I find at noracooks.com, this is all vegan, family-friendly, affordable, dairy free, and cruelty free. What’s not to love?!? She makes eating compassionately a breeze. Plus, she’s great at dialoguing in her comments section. So if you’re looking for ideas about substitutions, or a bit of support in your methodologies, she’s on it.
Before I wrap up this week’s post, I want to say an extra special and heartfelt thank you to all the people out there helping to keep the animals safe during catastrophic emergencies like these wildfires we are dealing with now at the Blue Barn Farm and Sanctuary in Oregon. Unfortunately, it seems as though in those critical moments, the animals often get left behind. With dedication, planning, and hard work a lot of these tragedies might be avoided. Take a moment, and put yourself in the position of the one being left behind. Use those feelings of empathy to motivate yourself into doing something to help. Remember, even small gestures of kindness can go a long way to changing somebody’s life.
From all of us at the Blue Barn Farm and Sanctuary to each one of you out there, we wish you safety, peace, kindness, and happy times ahead! Check back next week to see how we weathered the fires, and to find out what else vegans eat!
Miss Nelly Rose and her fabulous piggie friends
Nibbles with Nelly
Vegan Shepherd’s Pie
Hello, and welcome to the Blue Barn Farm and Sanctuary! With fall peeking out from behind the last hot days of summer here in the Pacific Northwest, my taste buds are pining for super hearty savory dishes. The weather has been interesting, to say the least. Our days are melty hot, but the nights cool off enough to want to kick on the heater by the time we wake up in the morning. We haven’t had any significant rain in over a couple of months, and if it weren’t Eugene, I might think we were experiencing desert weather patterns. The bird bath has been a constant source of entertainment. As I sit writing this post, there is a little feathered friend getting their morning splash on. Could there be anything more adorable than the shaking of the tailfeathers in pure watery bliss? I think not. Yet, imagine my surprise and complete delight at seeing a deer stop by for a long drink from the dish.
I digress… the point is that we are all connected: the people, animals, plants, everything on the Earth. When we can bring awareness to our choices, and do something like put a dish of water out for the animals when it hasn’t rained in weeks, they appreciate it. Much like I appreciate it when somebody offers to help me. I got curious about the word “shepherd”, and looked up synonyms on Google. If it’s being used as a verb, shepherd is also to coach, counsel, guide, usher, lead, mentor, attend to, among others. It is no accident that this delicious 100% plant-based dish fit for royalty, is called Shepherd’s Pie.
By now, those of you who have been following this blog know that I tend to get inspired by recipes I see online, but usually tweak them to create something that is not exactly what the original chef put out there. The closest version of the shepherd’s pie that I made can be found at one of my favorites: noracooks.com. Her recipe for the walnut/mushroom meat is AMAZING!!! It’s so good that I use it for a lot of other dishes. It’s flavorful, juicy, textured just right, and relatively easy to put together. For all the fantastic details, click on the link above.
An essential piece to any shepherd’s pie is the mashed potatoes. There are so many different ways to go about this while still maintaining a plant-based meal. My personal choice is Miyoko’s cultured vegan butter coupled with Forager plain cashewmilk yogurt for that rich, creamy, melt in your mouth mashed potato experience we all are looking for.
Vegan mashed potatoes never tasted so good!
Here’s the bottom line: make a little more mashed potatoes than you think you’ll need. It seems like every time I make this dish, I end up having to stretch the top layer of potatoes. Also, I’m pretty dedicated to an all-organic diet. Which is part of the reason I tend to adjust a lot of the recipes I make, depending on what is available in the stores. Vegan shepherd’s pie is a family pleaser, easy on the budget, and works great for leftovers. Did I mention that, like all of our recipes on the Blue Barn Farm and Sanctuary blog, it is 100% cruelty free? YES! This is what life is all about!
From all of us to all of you, have a safe and laughter-filled weekend! Remember, be kind, be compassionate, and get those empathetic vibes flowing! It’s the Golden Rule, just like many of us learned in kindergarten: Do unto others as you would have others do unto you. Leave us a note in the comments below. Let us know how your shepherd’s pie turned out. Until next time, so long everybody!
Miss Nelly Rose
Nibbles with Nelly
Red lentil dal
Hello, and welcome to the Blue Barn Farm and Sanctuary! The past couple of weeks we have been relishing in the bounty of zucchini squash that is currently available in the Pacific Northwest. Today, we are shifting gears a bit, because although I find it hard to believe, I am sure there are folks out there who don’t necessarily care for zucchini. Red lentils are the base of this scrumptious dish. A traditional Indian staple, dal is extremely versatile. The level of spice can easily be adjusted to meet the preferences of the ones eating it. Case in point: my husband does not like spicy food AT ALL! I add one or two small jalapeños for flavor, and he loves it. If your family prefers it hot, leave the seeds in from the pepper to add that extra kick.
The specifics of each particular recipe denote the region that it’s coming from. The dal I love to make is vegan, which can be tricky since most dal calls for ghee. I use Miyoko’s Cultured Vegan Butter with a hint of sea salt, but I bet whatever vegan butter you prefer would work just as well to give your dal that fantastic buttery flavor. As a side note, Miyoko has some really great YouTube videos available to watch if you want to take a turn at making your own delicious dairy-free delights.
Miyoko makes a fabulous vegan butter that’s lactose free, palm oil free, soy free, non GMO, and organic!
If your dal recipe of choice originates from Eastern India, there is a very good chance it has a special ingredient in it; something that I find essential to creating a complete show-stopper of a meal. It’s a whole spice blend called panch phoron, which literally translates as “five spices”. I buy each of the individual spices, combine them in equal proportions, and then jar up the mixture to keep on my spice shelf for the next batch of dal. Traditional panch phoron has fenugreek seed, nigella seed, cumin seed, black mustard seed, and fennel seed. I personally have found it difficult to find nigella seed where I live, and thus discovered a viable substitute to be sesame seed.
Panch Phoron
“five spices” for the most tasty red lentil Indian dal you’ve ever had!
Once I blend up these spices, I put them in a non-stick frying pan with some coconut oil, and heat them for a few minutes before adding my other aromatics. This is called tempering the spices, and oh my goodness is it worth it! In just a few minutes over medium heat, the seeds begin to release their oils. I’m careful not to burn them, and as such I’ll stir them constantly for those first few minutes. Then I add chopped ginger, smoked paprika, chopped garlic, chopped onion, chopped jalapeño, and some Himalayan sea salt. That gets to know itself for another 5 minutes or so before adding a half a jar of tomato paste and finally a large can of fire roasted tomatoes, and some celery (if I have some leftover in the fridge). It all gets to simmer for about 15-20 minute while I deal with the lentils.
Let the sauce simmer while preparing the lentils.
While that’s happening, I measure out my dry red lentils, rinse them thoroughly, and put them into a pot of water with a couple of bay leaves. When I say “thoroughly”, I mean it! Those little lentils are in need of a good cleaning before they get to be a part of my dal. I find the best method for rinsing involves putting them into a bowl, filling the bowl with water, and using my hands to swish them around. You will be amazed at how cloudy the water gets. I dump that dirty water, and repeat the process at least three times, or until the water is starting to look a bit more clear after swishing the lentils around. Once they are rinsed, there is no need to pre-soak them. They will cook relatively fast. Another little step I take is to skim the froth off the top of the water as they get going into a solid rolling boil. (The froth is the result of the impurities left behind even after all of that rinsing.)
Notice how they are starting to fall apart?
The final step is putting it all together, adding the butter, then letting it simmer for another 10-15 minutes. This is not absolutely imperative, but I find it does help to deepen the flavors just a bit more. Since this is a favorite, and super easy to reheat later in the week, I always make enough to fill up a few mason jars. I’d say this entire process takes me about an hour, from pulling out the ingredients, to filling up the jars with the finished product.
Dal works great for busy parents, as well as anyone who can’t seem to find enough time in the day to cook a healthy and satisfying meal for themselves. It’s made from real food, 100% plant-based, gluten free, and organic ingredients. The best part, as always, is that this is also 100% cruelty free. By making small changes in our routine, we can create major ripples of kindness, compassion, and empathy. It can be tough to see just how large of an impact our actions can have. Why not plan for big results, and do the best we can to minimize suffering in the world?
From all of us here at the Blue Barn Farm and Sanctuary, we are grateful for you! Please consider leaving a comment about the blog, or offering a donation in support of the animals who call the Blue Barn home. Until next week, my friends, be well and be kind!
Miss Nelly Rose and a couple of her friends, the Blue Barn Piggies
Nibbles with Nelly
Chocolate zucchini cake with fresh blueberries
Hello, and welcome back to the Blue Barn Farm and Sanctuary! When you think of chocolate cake, what’s the first thing that comes to mind? If you said zucchini, you’re catching my vibe! This soft squash is perfect for creating a chocolate fantasy that will certainly bring a smile to your face. The cake is moist, and flavorful without being overly sweet. It’s dairy free, egg free, gluten free, and cruelty free. What’s not to love?
You could even eat this all plant-based cake raw…
if you couldn’t wait for it to cook.
As per usual, I was searching for a vegan chocolate cake, and found a few different recipes that were speaking to me. I used parts from each one, and created this divine experience of chocolatey goodness. If you’re not feeling like experimenting, a great place to start might be with Sarah at makingthymeforhealth.com. Plus, if you’re the kind of person who really needs to have frosting on their cake, Sarah has your back! As you can see, however, I opted out of the frosting, and just indulged with vegan chocolate chunks. OH MY! I digress… Let’s not forget the whole reason we are on the subject of chocolate zucchini cake. It’s because it is that time of the year here in Oregon! The gardens are producing and we are doing our best to keep up.
I used coconut flour because that’s what I had, but you could substitute another flour. It will still be delicious!
Mashed over-ripe banana and maple syrup are plenty sweet enough!
Basically, I split the ingredients into dry and wet. The shredded zucchini went into its own bowl initially, after squeezing as much of the excess water out as I possibly could. Then it got tossed into the wet bowl, and stirred until it was evenly blended. Next, I slowly incorporated the dry ingredients into the wet zucchini mixture. Again, the goal is to make sure it becomes one big bowl of batter; no dry bits left when you go to put it into the pan. I put most of the chips into the batter after everything else was mixed together, but then saved a healthy handful for sprinkling on top. Can I just tell you that I am super happy about that decision?
I used a square cake pan, which meant that my cake was a bit thicker than what Sarah at makingthymeforhealth.com was recommending. No big deal. It simply required a slightly longer bake time. It was exceptional straight out of the oven, but it was also really fantastic after chilling in the fridge. Either way, the whole deal was totally set off by the mound of fresh blueberries, which we also have an abundance of right now.
Looking at this picture makes me want to bake another cake!
Although Nelly and her Blue Barn Farm and Sanctuary buddies don’t get to eat chocolate zucchini cake, they do appreciate the fact that this treat is 100% cruelty free. I also prefer using as many organic ingredients as possible because let’s face it, nobody would intentionally eat weed killer. Being thoughtful about how my choices affect others, for me, includes considering how my choices impact the planet as a whole.
I hope this edition of Nibbles with Nelly inspired you to be adventurous with your produce, and create something that is full of kindness, compassion, and empathy…and of course chocolate. Who said eating a plant-based diet had to be boring? Join us next week as we take a brief break from zucchini, and explore another one of my favorites. Leave us a comment and tell us about your favorite chocolate zucchini cake recipe. From all of us here at the Blue Barn Farm and Sanctuary, thanks for stopping by!
Miss Nelly Rose with her Piggy friends
Nibbles with Nelly
3 cheeze all plant-based zucchini lasagna is no joke!
Hello, and welcome back to the Blue Barn Farm and Sanctuary! Last week I mentioned something about an abundance of zucchini in the gardens right now. Well today we're going to talk about one of my most favorite zucchini loving recipes. Lasagna has been a favorite of mine for as long as I can remember. Living my life as vegan, and choosing to be more compassionate in my food choices, I thought that I could no longer have one of my all-time favorites. I was so wrong! This recipe is not quick, but it is relatively easy. As you can see from the pictures, there are few different pieces that go into making this fabulous and delightful dish. One of which is a nice big healthy serving of zucchini!
Let me start off by saying I love using brown rice noodles for pasta dishes. This occasion is no exception. I was really pleased with how the noodles cooked perfectly al dente. Here's the trick: resist the urge to cook the noodles while you're making the sauce. Dedicate time to making the sauce first. Then, set it aside while you’re cooking the noodles. You will be very happy that you did. I've made the mistake of doing too many things at once in the past, and the noodles end up getting done long before the sauce is ready. I always ended up with a bunch of sticky noodles, probably over cooked, all piled together, and no sauce to lay them out with.
Plants are where it’s at!
Cheeze doesn’t have to come from animals to be delicious.
The next important piece to having a good lasagna is the ricotta. I found a fabulous tofu-based ricotta recipe at thecheaplazyvegan.com. I was dubious at first, but trust me it was the perfect edition to this masterpiece.
Of course another intrinsic aspect of this dish is all of the fresh organic produce. I'm talking garlic, onions, shiitake mushrooms (but any variety will do), and zucchini. Any good lasagna also needs a healthy portion of fresh basil.
Italian Sausage
Also made from all plants…YUMMY!
As if all of this was not enough to make your mouth water, I'm also going to tell you another little secret. Field Roast makes a delicious vegan Italian sausage. I would be lying if I said it didn't set this dish off. Coupled with the fire roasted tomatoes, herbs, and spices, this combo created one of the best and savory red sauces I've ever had!
Since this was my first time making my own ricotta, I wanted to make sure I was happy with the results before I jumped head first into making the sauce. Once I was satisfied with my vegan cheeze, I knew the rest would be relatively easy. Getting all those beautiful ingredients together in one big pot, and letting them simmer while you prepare the noodles is a great way to finish off this adventure. As my Dad would have said, “they have to get to know each other”.
Now that you have all the parts, you just need to put it all together. Start off with a layer of sauce, then noodles, then ricotta. Oh, and I added Miyoko’s vegan mozzarella as well before beginning my next layer of sauce. On the top, for that extra flavor, some grated vegan parmesan. Oh my goodness! I'm getting hungry just thinking about it!
As I was searching recipes, I was a little bummed out to see so many pictures of dry lasagna. I like mine really saucy! You can see from my pictures that this one turned out just saucy enough. It's delicious. It's good for the planet, and the leftovers are fantastic!
The next time you feel like taking an afternoon to cook, I highly recommend putting this on the menu. With all the delightful fresh straight from the garden zucchini available, it’s is the perfect time of year for it! Use up one of those big beautiful zucchinis, and make your taste buds happy all in one fell swoop! Leave a comment below, and let us know how yours turned out.
As always, we appreciate your kindness, compassion, and empathy. Stop by the Blue Barn Farm and Sanctuary next week to see what other wonderful masterpieces you can make with zucchini…and chocolate.
Miss Nelly Rose
Nibbles with Nelly
Fresh homemade salsa ready in less than 15 minutes!
Welcome to the Blue Barn Farm and Sanctuary. Thank you for joining us! Today we have another exciting edition of Nibbles with Nelly, looking at expanding our compassionate reach through our food choices by keeping it local. Here, in Western Oregon, we are fortunate to have an awesome growing season, which lends itself to local produce practically year-round. The closer our food source is to our plate, the less we are impacting the earth with our carbon footprint.
What would summer be without delicious local fruits and veggies? The farmer's markets and CSA boxes are loaded with things like tomatoes, cilantro, onions, garlic, and peppers right now. A good, fresh, cold salsa goes with just about everything! A serious go-to in our house, homemade salsa can be ready in a snap, and keeps in the fridge for about a week...if we don't devour it before then.
A pretty basic recipe can include the items I mentioned above; again, all local, organic when possible, and straight out of the garden. Feel free to get creative, and experiment with some of your favorite veggies or fruit. Chop it all up roughly, and toss it in your food processor with a bit of salt, maybe some smokey paprika, chili powder, or cumin. The one thing you may have to add that might not be growing in your local garden is a lime or lemon, for the juice. If you're lucky enough to have a citrus tree, share the love, and offer some of the fruit to your friends and family members.
Speaking of spreading the wealth, come back next week when we talk about what to do with all those beautiful zucchinis filling up the garden! You won't want to miss out on this post. My mouth is watering just thinking about what I'm going to share with you! So until then, be kind, be compassionate, and practice your empathy skills while relaxing in the shade, munching on a favorite snack smothered in your homemade salsa. From all of us here at the Blue Barn Farm and Sanctuary, stay cool and be well.
The beautiful Miss Nelly Rose
Nibbles with Nelly
Warm, bubbly, cheezy, goodness!
Howdy, friends! Thanks for joining us here at the Blue Barn Farm and Sanctuary. Some days feel a bit heavier than others. There is so much commotion, worry, stress, and anxiety in the world right now. A big part of our mission is sharing different ways to promote living with more compassion. By making small changes in the way we live, we can help to offer kindness when so many are struggling. When I start having that sensation of “but what can one person do to fix this mess?”, I know it’s time for a big yummy bowl of organic brown rice, vegan cheeze, and broccoli. This was yet another inspiration from one of my favorites, Nora Taylor of noracooks.com. I also want to mention that she gets extra brownie points because she lives in Portland, Oregon! Click on the link above to learn more about her.
I don’t know about you, but I do some of my best thinking while I’m cooking. This meal is definitely all about emotional support. It’s satisfying, warm, cheezy, and easy to make. I adjust the amount of rice/cheeze/broccoli to cater to the number of servings I’m going for. It’s delicious right off the stovetop, and quite possibly even better as leftovers! Which, for those of you who know me, recognize this as a big deal. I can be a little fussy about what I like to reheat. I digress... Once the rice is mostly cooked, but there is still some water left in the pan, I add organic Better Than Bouillon to taste, and mix it in until it’s totally integrated with the rice.
Comfort Food…
plant-based and full of love!
While the rice is cooking, I sauté some garlic, onion, and spices. To give this dish a bit more protein, I add seitan, but I’m sure you could use your protein of choice. That gets chopped up pretty small, and added to the sauté. Once everything is looking just about ready (5-7 minutes), I put the broccoli on top, cover the pan with a lid, turn the heat as low as it will go, and basically steam those little florets until they are a lovely bright green yet still crunchy.
Finally, mix it all together, with a can of full fat coconut milk, and cheddar shreds, if you’re feeling cheezy. Simmer this concoction for a good 7 or 8 more minutes to really get all the flavors to blend. Voila! Put it in a bowl, and sprinkle some organic panko crumbs on top for that extra “je ne sais quoi”.
When the world gets heavy on your shoulders, it’s nice to know there are still innocent souls made of pure love out there. This blog is dedicated to one of them. Nelly Rose is a rescue bunny living with her bunny, piggy, goose, and duck friends at the Blue Barn Farm and Sanctuary, and she is as perfect as any bunny could ever be. Stop by next week to see what Nelly is nibbling on. From all of us at the Blue Barn to you, find some kind and compassionate ways to comfort yourself this week. Empathy is a powerful gift. Let’s share it.
Miss Nelly Rose
Nibbles with Nelly
Mango salsa and cabbage tacos
Welcome back to the Blue Barn Farm and Sanctuary! As summer finally arrives here in Oregon, our thoughts are turning to things that are crisp and satisfying. My adventures in cooking might be centered around my love for searching through recipes, anticipating that moment when I spot the thing that makes me light up. Sometimes it's the whole enchilada, but often times I am attracted to one aspect of a recipe. That one piece might even become a star player in whatever meal I end up concocting. What I am about to describe to you is exactly that: an amalgamation of a few different suggestions from sources that I thoroughly enjoy. More on that in a bit.
Having things leftover from previous escapades in the kitchen is pretty standard around here. So when I looked in my fridge and saw a couple of cabbage heads that had been cut in half (from last week's BBQ sliders...YUMM!), I thought about how delicious that would be in tacos. This lead me down a lovely little rabbit hole, perhaps I may even suggest that Miss Nelly created it herself for my traveling enjoyment. Anyhow, the two halves of leftover cabbage inspired me to visualize these wonderful tacos you see pictured above. With the help of a handful or two of cheddar shreds (also leftover from a tasty dish that I will tell you about next week), we might just have discovered the most beautiful and mouthwatering tacos ever created. I suppose I am a bit biased, but seriously: look at those pictures. Doesn't that just make you want to devour them?
Let's get down to business. First, these are all vegan and as organic as possible, all day long, which makes them even more amazing! Second, the ground brown that makes the filling for these little beauties is from a fabulous food blogger who can be found at noracooks.com. Third, the refreshing, bright, and mouthwatering mango salsa that gets to be the star of this show is compliments of cookieandkate.com. Basically, we have shredded cabbage, ground brown, mango salsa, and corn tortillas all coming together in a fabulous dance that will delight your taste buds!
The ground brown, as I mentioned is from the talented noracooks.com. It's super easy, and ridiculously savory. I use it anytime I need that sort of element in whatever I'm making. Riced cauliflower (either from a whole head of cauliflower or from a bag, pre-riced; your choice), blends perfectly with chopped walnuts, lightly chopped mushrooms (if you pulse them too much in your food processor you will wind up with mushroom pate; which is not a bad thing, but certainly not what we are going for here), with vegan worcestershire sauce, Braggs liquid aminos (tamari or soy sauce works, too, but without the added benefit of the aminos), the spices pictured and maybe an onion, bell pepper, and a bit of garlic if that's your thing. I use coconut oil anytime I am cooking on the stove, as it tends to be healthier and happier at high temperatures than other cooking oils. If you want to do this oil free, go for it.
This whole menagerie began with the cauliflower, walnuts, and mushrooms getting browned in the kettle. It's going to seem a bit dry at first, but don't you fret. Once those veggies begin to cook down a bit, they will release their water and you will have a nice little juice in with your ground brown. In a separate pan, I temper the spices in the coconut oil, Braggs, and worcestershire. Then after a couple of minutes, one by one, I begin adding the garlic, onion, red bell pepper. These are sautéed until the veg seems a bit soft, but not mushy. Add it to the ground brown, and simmer the whole mixture for about 10 minutes. FYI: if this gets cooked too long, it can start to loose it's "ground" appearance. Once it's done, you can set it aside. I even make this ahead of time, and keep it in the fridge until it's taco time.
Mango Salsa
Absolutely divine!
The next part is the salsa. Again, I stumbled on this while looking for something else on cookieandkate.com. What a perfect accident! This, too, is really easy to make. You can chop everything up ahead of time, store it in a sealed glass container in your fridge, and when you're ready to make the tacos: BAM! There it is! All done! Simply stated, you just have to chop up all the produce you see in the picture, except the lime. Add the spices, with juice from the lime, and toss.
Now, let's be real here. Getting the right tortillas for the job is essential. Unfortunately, I do not have a local source for fresh, handmade tortillas here in town. That would be the best! However, I discovered some that are pretty good, all things considered. Plus, they are organic, which means no GMOs here! YES! To get them ready for stuffing, you want to preheat a nonstick frypan without oil. Put the tortillas in the pan and make sure you flip them and rotate them while they are heating to avoid them getting crunchy, unless you want them that way. Once they are hot, stack them on a plate in between layers of a towel to keep them warm until you are ready to use them. In this way, you can make the tacos as you go, putting all of the ingredients on the table, and as you finish one taco, you can get started on building the next round.
Thanks for stopping by today and checking out what we're making for dinner! I bet you can hardly wait to get these beauties on your plate and into your belly. Come back next week to see where those cheddar shreds came from. I promise, you will not be disappointed!
From all of us here at the Blue Barn Farm and Sanctuary, and especially Nelly, happy nibbling! Your kindness, compassion, and empathy is changing the world one meal at a time.
Miss Nelly Rose
Nibbles with Nelly
BBQ Jackfruit Sliders with Avocado Coleslaw
Today was a great day here at the Blue Barn Farm and Sanctuary! I decided to make an all-time favorite for dinner. It's easy, delicious, and totally plant-based! Who would have guessed that adding BBQ sauce to sautéed jackfruit would be such an award-winning combination? I'm normally not a huge fan of meat substitutes. When I first read about BBQ jackfruit sliders, I thought, "No way is this going to hold a match to the meat-based alternative". Man, was I wrong! Not only is it better for me, the planet, and of course the piggies, but it tastes so darn fantastic. I knew right away I had to share this with you all.
Now, I don't know about you, but when I have a BBQ slider, I need some coleslaw piled on top to really set it off. Have no fear: we hooked it up! Thanks to the Minimalist Baker, I found a recipe for Avocado Slaw that was out of this world. Okay, I know I sound ridiculously excited about this, but I can honestly say that these were some of the best sliders and slaw I have ever had.
All together, I think it took me about a half an hour to make a meal that will definitely be repeated. For the sliders, I used a couple cans of organic jackfruit in water (not syrup or brine), added some BBQ sauce, and Miyoko's cultured vegan butter (another favorite staple in my cooking), sautéed it all together for about 15 minutes. As the jackfruit gets cooking, you can easily break it up in the pan, creating the shredded effect that is crucial to these little badboys. Depending on your preferences, you can make your own BBQ sauce, add onions, garlic, or whatever else you like to have in your sliders. I would sautéed that stuff first, then add the jackfruit, and continue cooking over low/medium heat for another 15 minutes or so.
While that's happening, I chopped up the cabbage and shredded the carrots for the slaw, and mixed them together. The dressing was super quick. Squeeze a lemon, and use the juice with a tablespoon of maple syrup, salt and pepper to taste, along with a mashed avocado to create a tasty and refreshing slaw that compliments the sliders perfectly. Depending on how thick you like your dressing, you can add a splash of water to the avocado mash and whisk it before tossing the cabbage/carrot mixture with it.
When everything was ready, I piled the jackfruit on top of some yummy organic multi-grain rolls (look for GF if that's a dietary concern for you), and scooped a healthy serving of avocado coleslaw over the whole thing. I also put some fresh chunks of avocado on the side, as well as poured a little puddle of extra BBQ sauce for dipping. Oh my goodness! I can hardly wait for you all to make this, and tell me what you think.
Thanks for stopping by the Blue Barn Farm and Sanctuary! Leave us a comment. Let us know how your BBQ Jackfruit Slider adventure turns out!