Maple Farm Sanctuary: You Can Make a Difference

I first learned about the Maple Farm Sanctuary when I was looking to volunteer at Farm Sanctuary, a national farm animal rescue organization. Farm Sanctuary has two locations in NY and CA.  I was delighted to see a smaller and local farm animal rescue had been established in MA. 

Max was the first animal I saw when I got to the Maple Farm Sanctuary.  Check out the landscape and the

amazing life he now has.  You would never guess that he was neglected so badly that he is now blind because of an infection.

I first reached out to Cheri, Maple Farm Sanctuary, on the phone several months ago and filled out all of the paperwork to go visit the farm.  But after my accident, I had been delayed in be able to visit the sanctuary.  Last weekend, I finally got to go and work on the farm.  There have been few times where my consciousness and purpose for being a vegan have been strengthened.  I feel like this experience re-affirmed my commitment to veganism, but also my pursuit of fair treatment of animals.

Jonathan is a 500 lbs pig who was so ill when he was rescued that he he had stopped eating and drinking all together.  He underwent

hernia surgery immediately and now lives a happy live on the farm where he enjoys fresh veggies (esp. tomatoes) and mud baths

Cheri and her husband Jim founded the Maple Farm Sanctuary, both former farmers, goat and dairy respectively.  In talking with Cheri, it was interesting to hear her progression to veganism and then to the founding of Maple Farm Sanctuary.  She truly is an inspiration.

Love is tried apples.  The goats LOVE them.  Just ask Melissa!

The Maple Farm Sanctuary is home to about 80 animals who have previously been abused, abandoned or neglected.  From providing forever homes to llamas, to cows to goats to promoting awareness, veganism and respect for all life- Maple Farm Sanctuary is a gem in MA, yet few people even know it exists.

One of the many llamas on the farm.  While we were cleaning the stalls, this fellow came in and kept us company.

For all the good that Cheri and Jim do, their efforts are often unnoticed and the sanctuary is usually just making it by.  They are desperately in need of volunteers to help run the farm, as you can imagine it is a ton of work for just two people.  Volunteering on the farm is so rewarding.  Tasks range from cleaning stalls, preparing meals and general bonding with the animals.  I developed a special relationship with a certain goat who followed me around all day and even put his paw on me multiple times to get my attention, much like my dog. 

My boyfriend Luke.  I heart this guy like WHOA!

Giving of one's time can often be hard, I get that, especially if you need to drive to Mendon.  But everyone can make a difference.  A gift of any size would make a huge different to this great effort.  Even $10 can provide care for a chicken for a whole month.  That is two Starbucks' coffees, you can totally handle it. To make a one time or reoccurring gift, please click here.  Maple Farm Sanctuary also has a wish list and you can send them a care package if you cannot drive to Mendon.  Here is what they need:


Kling (rolled gauze)
4x4 Gauze Pads
Vet Wrap
Neosporin + Pain (any brand will do)
Digital thermometers
Mineral Oil (used to treat "bloat" )
Baking Soda
Old Blankets, Sheets and Towels
Stamps!!


Supplies can be sent to them directly at:
Maple Farm Sanctuary
101 North Avenue
Mendon, MA  01756

Farming is hardwork!  Skip the gym and come help!

 Maple Farm Sanctuary is also desperately in need of food donations.  They do receive weekly donations from Whole Foods, but it is not nearly enough.  In volunteering, park of my job was to help prepare meals.  Half of the food was rotten and inedible and the remaining food had to be rationed among the animals.  Are you a member of a CSA? Ask them consider sending the food that they would not put in your weekly package to Maple Farm Sanctuary.  It would make a world of difference.

Volunteering is so rewarding.  Look at all the love you get!

To say that the Maple Farm Sanctuary is a treasure to MA would be an understatement.  To have a place for animals to go that have been forgotten, that have been neglected and have been abused is something that many of us take for granted.  I truly hope that you will consider helping in whatever way you can.  Every little bit makes a difference.

As for me, I can't wait to go back and I hope to bring a fleet of volunteers with me!  If you are interested, let me know.  I also want to plan a fundraiser for this wonderful place.  Raising some money for Cheri and Jim is only a minor way that I can think of to help thank them for dedicating their lives to kindness and these amazing animals.  I hope you will join me when this goes down.  In the meantime, I thought I would share some pictures of my amazing day with Cheri, Jim, and the wonderful animals at Maple Farm Sanctuary.

A gentle giant. Cassie was diagnosed with agoraphobia. Agoraphobia arises from an internal anxiety condition that has become so intense that the suffering individual fears going anywhere or doing anything where these feelings of panic have repeatedly occurred before. She was at a slaughterhouse when she jumped a 6 foot fence to escape the torture and inhumane conditions. Cassie's fear was so intense that she originally only felt comfortable in a dark stall with no windows. Cassie has received so much patient love and kindness from all the workers at the Farm and her friends the Chickens that she has allowed Jim to make her a window. Now, she actually ventures out of her stall into the barn for a few minutes at a time. Cassie receives holistic treatments and has been comforted by music therapy.

Max is the gentle beauty you saw at the beginning.  He is a 2,000 lbs cow that had an infection which was left untreated.  As a result, he is not completely blind.  Max is a love and it kind of daunting when he stands next to you.  He is over 6 feet tall.  He now has a peaceful life at Maple Farm Sanctuary and loves to have his back scratched, with a rake!

This one of the many chickens at the sanctuary.  Cheri told a story that happened recently where someone had ordered live chicks in the mail and then refused them on delivery.  The post office didn't know what to do with them and was going to destroy them.  Cheri said NO WAY and rescued all 20 chicks which are now full grown chickens.

Dover the llama is amazing.  She has something wrong with her that requires her to be seperated from the other llamas, but that doesn't get her down.  She loves attention.  Cheri taught me that llamas are often skiddish when first meeting humans and to let them smell your hair and skin by putting your face against theirs.  It was scary at first, but the second that Dover nudged me back I knew I was in.  I LOVE this little lady.

Some other awesome friends from the Maple Farm Sanctuary.  At this wonderful farm, every animal is a treasure and treated with compassion and love.

Lucky is perhaps the saddest story for me.  Lucky is a breed of horse that humans have created-the miniature. They’re adorable and have a loving attitude. Lucky suffers from dwarfism and has various musculoskeletal defects, the most obvious being his front hooves and his overbite. The problem with his hooves is often mistaken for neglect, for not being trimmed properly. In reality, the bones in his hooves are turned outward, only allowing the hooves to grow sideways.

Lucky was rescued from a local miniature horse breeder who had left him to die in a pen with many other neglected miniatures. Someday his deformities will cause him arthritis. Maple Farm Sanctuary will continue to provide him with a high-quality life and medical treatment he needs for the rest of his life.

Please consider however you can.  Every little bit helps and you CAN make a difference in the lives of these animals.  Stay tuned for more information about a possible fundraiser here in Boston.

Vegan Strawberry Cheesecake- You heard me right!

I love cheesecake.  There I said and I am proud to say that I think I finally have a good recipe for a vegan cheesecake.  Oh yes, it's possible and it's fabulous.  I imagine taking this recipe and using it to make other vegan cheesecakes varieties as well- pumpkin? maybe chocolate?  Oh the possibilities. 

Strawberry Not So Cheesy Cheesecake
Ingredients:

• 1 quart of fresh strawberries, quartered
• 12 ounces light firm silken tofu
• 1/2 cup agave nectar
• 2 tablespoons cornstarch
• 1 1/2 tablespoons lemon juice
• 1 tablespoon vanilla
• 1 tub of Tofutti cream cheese
• Vegan pie crust (I got a graham cracker one at Trader Joe's)

Preheat your oven to 360 degrees.  Add all of the other ingredients to the food processor and process until smooth.  Stop the processor a few times and be sure to scrap the sides so you don't get any chunks.  You also want to do a taste test to make sure all the flavors are right.  I think I ended up adding a little more vanilla. 

Once your tastes are right and your ingredients are well blended, smooth the mixture carefully into the crust, heaping it slightly in the middle. Bake until the center is almost set, about 50-60 minutes. (Insert a toothpick. If it comes out liquidy, give it more time, until the center is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests.

Spicy Vegan Gazpacho

I love soup.  If I could, I would probably eat it for every meal.  When summer comes around I feel like soup disappears from diet just because it is too friggin hot to eat it!  No more!  I ventured to make a cold, spicy gazpacho that doesn't use a ton of oil.  The result, in my opinion, is epic.  Summer soup, I heart you like whoa!

Spicy Vegan Gazpacho
Ingredients:

2 cups of low sodium V8

4 large vine ripe tomatoes, quartered and peeled

1 peeled, seeded, diced cucumber

1 medium red onion, diced

1/2 cup chopped celery

1 chopped bell pepper (I actually did one 1/2 red and 1/2 green)

2 cloves minced garlic

1/4 cup chopped fresh parsley

1 Serrano pepper, seeds and chopped fine

2 teaspoons lemon juice

2 teaspoons lime juice

1 tablespoon EVOO

1 tablespoon freshly chopped basil

1 teaspoon of cumin

1 teaspoon of smoke paprika

1/4 fresh corn

Ah serranos, I have a love hate relationship with these little fiery pieces of awesomeness.  While at Haymarket last weekend I saw some and had to grab one.  The guy at the market gave it to me for free...hmmmm, that should have been a sign of that this baby was hot!

Start by turning your oven to broil.  After you have peeled and quartered your tomatoes, but them on a broil pan and sprinkle with salt and pepper.  Put them under the broiler for a good 6-8 minutes until they are slightly charred on the outside.  You may want to leave your oven door open because they do get a little smokey.  That's exactly what you want- smokey taste.

While your tomatoes are cooking, dice all your other veggies and toss them in a large bowl.  Once your tomatoes are done, add them to the mix and add all your spices and EVOO.  Combine well. 

Take half of your ingredients and put them in the food processor and process until they are smooth.  Put them back in the bowl with the other ingredients and mix well again.  Chill and serve.  I let this chill for about 2 hours. 

Perfect way to curb my craving for soup in the summer!

True Bistro: An Upscale Vegan Dining Experience

Last night Katie and I headed to True Bistro in Somerville for a birthday dinner.  I had very high hopes for this restaurant as there has been NO vegan fine dining in Boston since Grezzo closed last spring.  Let me just say that this place not only met, but surpassed my expectations.  From the clean and inviting ambiance to the decadent food- finally Boston vegans have somewhere to go for a nice meal.

From the outside, True Bistro looks really cute and almost hidden.  When you get inside it is light and clean and very inviting.  We sat down and were greeted with three menus: wine, cocktail and dinner.  Um, yes please.  I started out with a glass of Savignon Blanc and Katie had El Diablo. 

Everything on menu looked amazing and we had a really hard time deciding what to get.  I mean we really struggled which means another trip will need to happen really soon.  We started with the cornmeal-crusted oyster mushrooms and the house made french fries which are tossed with porincini infused oil and fluer du sel.  The mushrooms were out of this world and served with a wasabi-like dipping sauce.  The french fries were equally scrumptious.

On to the main course, I finally settled on phyllo purse which was stuffed with seitan, roasted zucchini, red mole, fire roasted peppers, arugula and pepitos.  This was seriously one of my top 3 vegan dishes ever.  It was epic and beautiful and tasted even better than it looked.  Seriously amazing.

Katie had the stuffed eggplant with coconut, jasmine rice and steamed red cabbage.  I tried this too and damn, that stuffing was hella good!  Also, the cabbage was cooked to perfection and had just enough crunch.  I would totally get this dish next time if there wasn't like 10 other things I wanted to try!

We then moved on to dessert. Yes, you heard me right, dessert.  There are so few vegan places that do dessert right, but True Bistro nailed it.  Katie had the brownie a la mode with vanilla coconut ice cream.  This was good, but mine was like a little slice of heaven.

I had the mango and macadamia nut crumble with vanilla ice cream.  This was off the hook.  It combined two of my favorite things; mangos and macadamia nuts.  If anything was going to seal the deal on my love of this place, it was THIS dish.

While we were waiting for dessert, I got to talking with one of True Bistro's owners, Linda.  We talked about what inspired her to open True Bistro and her answer rang so true with me- because there were no vegan fine dinning choices in Boston.  Linda told me how she has been a vegan for 6 years and that the local vegan food scene had left something to be desired.  That inspired her and her husband (who is mostly vegan) to open True Bistro. 

Linda, thank you for that!  Your restaurant rocks and I can't wait to come back and try everything else on the menu.  True Bistro has been open for 9 months.  Check them out on yelp or visit them for yourself at 1153 Broadway in Somerville.  Trust me, you won't be sorry!



Open-Faced Veggie Tacos

Last night I whipped up these open-faced tacos which turned out even better than I hoped.  Perfect for a quick and fresh meal during the week.

Open-Faced Veggie Tacos
Ingredients (for 2 tacos):
2 soft corn tortillas
1/2 can of black beans, rinsed and drained well
1/2 green pepper, thinly sliced
1/2 red onion, thinly sliced
1/2 zucchini, cut into matchsticks
1/2 summer squash, cut into matchsticks
2 gloves of garlic, minced
3 button mushrooms, thinly sliced
1 jalapeno, cut into thin pieces (take out the seeds if you want less hear)
1 avocado, cubed
A few pinches of smoked paprika
Fresh salsa for serving (2 tomatoes, 1 small red onion, cilantro, lemon, and lime)
1 ear of corn, roasted and removed from the cobb
Salt and Pepper to taste
2 Morningstar Spicy Black Bean Burgers, defrosted and cut into 1 inch chunks

So this actually ended up making 3+ servings which was fine by mean because it meant that I got to have leftovers for lunch!  I started by roasting the corn in a 400 degree oven while I prepared my salsa.  I diced two Roma tomatoes, 1 red onion and 1 jalapeno.  I added salt, pepper, lime, lemon and cilantro and tossed well.  I let this rest in the fridge so that the flavors would come together.  I turned my corn a few times and moved over to the avocado.  I put the avocado chunks in a bowl and added salt, pepper, lemon and lime and mashed well and set it in the fridge.

I then removed my corn from the oven and cut it off the cobb.  I placed in in the fridge to cool.  I took my rinsed and drained black beans and placed them in a small pot with salt, pepper, lemon, lime, cilantro and some smoked paprika.  I let this simmer on low while I cut up my veggies.

I then sprayed my grill pan with non-stick spray and added all of my veggies, remaining jalapeno, garlic, some salt and pepper and lime juice.  I let these cook up for a few minutes and then added my cut up black bean burger and cooked for about another 3-4 minutes, until everything was browned.  While your veggies are browning, take your corn tortillas and place them in the oven for about 1-2 minutes until they start to puff up.

You are now ready to assemble your taco!  Place your warm taco shell on a plate and spoon on some black beans.  Next add your veggie/black bean burger mixture.

You then want to add your corn and fresh salsa (aka pico de gallo).

Top it off with some of the mashed avocado and you are good to go.  Enjoy!

2 Summer Cook Out Recipes: Easy Veggie Pasta Salad and Toasted Ravioli with Homemade Marinara

Yesterday all the girls headed to Winthrop for a gourmet summer cook out at the Solomon's!  The theme for the cook out was grilled pizza, but there were many other treats to be had including grilled veggie skewers, grilled meat skewers, grille fruit skewers and tons of other awesomeness.  I figured there wouldn't be much along the vegan lines (I was wrong) and opted to make two dishes I could knew I would be able to eat.

Both are quick and easy and went over well with the non-vegans (aka everyone else)!

Easy Veggie Pasta Salad
Ingredients:
Veggies of your choice, here is what I used:
1 zucchini, diced
1 summer squash, diced
1 small red onion, diced
1 red pepper, diced
1 green pepper, diced
2 ears of roasted corn (prepared before) and removed from the cobb
2 medium carrots, diced
Some broccolini
1/2 lb of asparagus, cut into 1/2 inch pieces
3 button mushrooms, chopped fine
3 cloves of garlic, minced
3 scallions, cut fine
3 tablespoons of Grapeseed oil
1 package of Organic Brown Rice Pasta (or whatever you prefer)e
2 lemons
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon minced fresh parsley
Salt and pepper to taste

This recipe is so simple and so delicious.  Start by preheating your oven to 400 degrees and cutting up all of your veggies, this is the hardest part of this recipe!  Bring a large pot of water to a boil with salt and a little EVOO for your pasta.  Boil your pasta until it is al dente.

In a large bowl, combine all of you other ingredients (minus the lemons and scallions) and stir well, assuring that all the veggies are coated.  Place them on a baking sheet and roast for about 20 minutes, stirring occasionally.  When they are done roasting, transfer them back to the bowl and let them cool in the fridge for about 15 minutes.

Cool your pasta as well.  When both the veggies and pasta are cooled, mix them together adding the juice from the lemons and the scallions.  Make sure you give it the taste test to assure you don't need a little more salt and pepper. 

Toasted Ravioli with Marinara
Ingredients:
Vegan Ravioli (see note below on how to make your own), I bought pre-made at DePasquale's- I used tofu, spinach and apricot ravioli
1/2 cup of whole wheat flour
1/2 cup of Panko bread crumbs
1/2 cup of homemade bread crumbs- you can find my recipe in this post
A little Italian seasoning (I use a combination of thyme, oregano, basil, parsley, and marjoram)
3/4 cup of almond milk
Some grapeseed oil for frying

For the sauce:
1/2 cup onion, diced
1 tablespoon of EVOO
1 tablespoon of garlic, minced
1 teaspoon of  basil
1 teaspoon of oregano
1 teaspoon of salt
1 tablespoon of rosemary
1 teaspoon of freshly ground black pepper
Dash of red pepper
1 tablespoon of vegan Parmesan
1 15 oz. can crushed tomatoes

Set up is the key in this recipe because it all comes together fast.  I put my pan with oil on low heat while I prepare the first round of ravioli.  You don't want to put the ravioli into a pot of cold oil, so heat it up slowly.

Set up your stations:
1) Bowl with almond milk
2) Plate with flour
3) Plate with Panko, bread crumbs and seasonings

You start by dredging the ravioli in the almond milk, coating it well.  Then you coat it in the flour before returning it to the almond milk for another coating.  Then you coat it well in the Panko/Bread crumb mixture and place it in the oil.  Repeat for each one.  Once you have a full pan, turn the heat up to medium and cook for about 2 minutes on each side until the ravioli are nicely browned.  Drain on a plate with paper towels.  Repeat the process.

I made my marinara in advance so that all I had to do was heat it up. 

Sauce:

In a medium saucepan, saute the onion in the olive oil, for 3 minutes to soften. Add the garlic and mushrooms and saute an additional 1-2 minutes while stirring constantly, or until fragrant but not browned. Add the dried herbs, salt, and pepper, and saute an additional 30 seconds. Add the crushed tomatoes, stir well to combine, reduce the heat to low, and simmer the mixture for 10 minutes to blend the flavors. Add the vegan Parmesan and simmer on low for about 30 minutes, stirring frequently.

NOTE:
I do made my own vegan ravioli and it is relatively easy, I was just in a time crunch on Sunday.  So here is my super simple recipe for vegan ravioli.  These are super fun to make and you can fill them with anything you like!  My personal favorite is spinach and mushroom.

Vegan Ravioli
Ingredients:
1 1/2 cups all-purpose flour

1 1/2 cups semolina flour

3/4 cup water

1 tsp extra virgin olive oil

Mix all the ingredients together, either in a bread maker or in a large bowl. If doing by hand, knead the dough for about 8 minutes, adding more flour if too sticky or more water if the dough won't hold together well.  Once you have kneaded the dough into a smooth ball, cover with plastic wrap in a slightly greased bowl and let rest for 30 minutes (I usually let mine rest in the fridge so it gets nice and firm).

At this point you would want to prepare your chosen filling.  Get creative!

Once your dough has rested, divide it in half or in quarters for easier rolling. Begin to roll each piece on a well floured surface. Continue rolling until it is about 1/8 inch thick. 

Lay out one sheet of pasta and place about 1/2 tsp of filling, two inches apart from each other. Then place another sheet of pasta on top and press down around the outside edges of the dough to seal. Cut out each ravioli using a ravioli cutter or pastry wheel.

Bring a large pot bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 4 to 5 at a time. This will prevent them from crowding in the pot and sticking together. Cook until al dente, about 7 to 9 minutes. Carefully remove using a spider strainer and place on a plate. You are ready to serve!