Vegan Recipe - Quick Creamy Pasta

After a busy day out in the paddocks, this quick pasta is the perfect meal on a cold night!

Ingredients:

- 1 carton of Flora plant based cream

- 500g of chopped mushrooms

- 1 packet of chopped plant based bacon

- 2 teaspoons of minced garlic

- 1 tablespoon of Nuttelex Buttery

- I cup of steamed broccoli florets

- ½ cup of defrosted frozen peas

- Ground black pepper – to taste

- 1 packet of linguine (or another pasta of your liking)

Method:

- Cook the pasta according to packet directions.

- Melt the Nuttelex Buttery in a large frypan. 

- Add the garlic and mushrooms to the Buttery and cook until brown, then add the diced plant based bacon.

- When the bacon is lightly browned, lower the pan heat and add the Flora cream. Heat gently and add the broccoli and peas. 

- When the vegetables are cooked through, combine with the cooked pasta, stirring gently. 

- Season with plenty of freshly cracked black pepper – enjoy!

 

Winter in Possum Valley

 

Despite the rain and cold, there is still so much nature to be enjoyed in the Valley during the winter months! 

 

 

The possums and birds are loving snacking on the many wattles which have just started flowering, along with the colourful grevilleas and eucalypts. 

 

 

Just last weekend, during the rain, we spotted our first ever slender treefrog, Litoria adelaidensis, in the rushes next to the pond, and the black duck pair are back again, waddling about the garden and paddocks. 

 

 

While the sheep and goats are less than amused by the rain and mud, the tanks and dam are filling steadily in readiness for summer!

 

 

 

Upcoming PVAS Events

 

 We have several events taking place over the coming months - 

Possum Valley Tours continue through Winter on -

* 3 August

* 16 August

* 30 August

* 6 September 

There is a Volunteer Information Session on 16 August, 

And Goat Yoga returns for Spring on 14 and 27 of September. 

For more information and booking details see our Facebook Events Page at

https://www.facebook.com/possumvalleyanimalsanctuary/events .

We hope to see you there! 

 

 

 

Possum Valley Busy Bee

Saturday 9 August 2025

9.30 am until 1.00 pm  

Lend a hand to help make the Valley safer for residents in the event of a bush fire.

A light lunch will be provided although you are welcome to bring a plate of vegan friendly treats to share. With respect for our rescued animals and cause, please do not bring any food containing animal products.

Participants will need to be physically fit, without injury and capable of hard labour. You will need to bring sunscreen, hat, gloves, a water bottle and strong closed in shoes.

Spaces are limited so please indicate your attendance. Volunteers must be over the age of 16.

Visit https://www.facebook.com/events/720430577018875/ for more information. 

Winter Recipe - Vegan Wellington

 

If, like us, you’ve been following 'Mushroom Case Daily' on ABC Listen, detailing the Erin Patterson trial, you may have wondered if there is a way to create a vegan Wellington. We think we have just the thing. Hoping you enjoy this very easy and delicious version of the much talked about meal, served with mash and green beans of course!

Ingredients

- Puff Pastry (both Borgs and Pampas are vegan friendly) – 2 sheets, thawed

- Vegie Delights Vegie Roast

- 1 teaspoon of vegetable oil

- 1 packet of plant based bacon

- 500 g of finely chopped button mushrooms

- 2 tablespoons of Nuttelex buttery 

- Potato mash, green beans and gravy to serve

Method

- Brown off the vegie roast in a frying pan using the vegetable oil (until it is lightly brown on all sides).

 - Melt 1 tablespoon of the Nuttelex butter in a pan and add the chopped mushrooms. Fry until well brown and all moisture has cooked away.

- Place one sheet of pastry on baking paper, lay out the vegan bacon on top, and cover with fried mushrooms. Place vegie roast in the centre and fold pastry up to bundle the filling – don’t worry if it is rough or not quite joined.

- Place second sheet of thawed puff pastry on a board, and cut short lines length ways, alternating cuts on each line. Drape this latticed puff pastry over the roast on the baking paper, gently pulling to ensure the lattice cuts are opened.

 - Melt the remaining Nuttelex butter and brush over the lattice.

- Cook on 180 C for approximately 30 to 40 minutes, watching that the pastry cooks evenly.

 - Slice the Wellington into pieces and serve on a bed of mash, with green beans and vegan Mingle gravy – delicious!

 

 

 

Winter Donation Drive

 

Winter is here and the Sanctuary shelves are almost empty!

If you are in a position to donate much needed items for the animals, here is our Sanctuary wish list! 

*Tinned corn 

*Paper kitty litter 

*Cat biscuits 

*Fruit and/or nut muesli 

*Raw nuts, shelled 

*Eco friendly laundry liquid 

*Clothes pegs 

*Tissues and paper towels 

*Fresh carrots, corn on the cob, sweet potatoes or watermelon 

*Aviary or small parrot mix 

*Goat muesli 

*Sheep pellets 

*Salt licks (from the stock feed shop) 

*Centrigen wound spray 

*King or queen flat sheets and towels (no quilts, cushions or other bedding please) 

These can be placed in our donation bin at the front gate at 210 Kingston Rd, Mount Helena, or message us for north and south drop off points. Thank you!

 

 

Help PVAS at EOFY

The end of the financial year is almost here, and your tax dollars can help so many animals in need. 

From possums to ponies, ducks to deer, and everyone in between, your tax dollars can help support our animal rescue mission. 

Tax deductible donations, big or small, can be made through:  

www.givenow.com.au/possumvalley 

or via direct deposit (fee free): BSB 633 000 Acct 171 774 433 

Thank you for helping save lives this EOFY!