Event: PVAS at the Christmas Vegan Artisan Market

Join us at the Christmas Vegan Artisan Market!

Date: 10 December 2023

Time: 9.00 am to 7.00 pm

Where: Mahogany Creek Hall

There will be a variety of merchandise available and a wonderful array of food. See you there!

 

Vegan Chocolate Banana Cake

 

Ingredients:

- 2 to 2 1/2 cups of self raising flour. This recipe can be made gluten free by using a gluten free flour, but we have found it can require a little extra depending on the mix used

- 3/4 cup cocoa

- 1 3/4 cups sugar

- The equivalent of 2 eggs using egg substitute. We use 'Well and Good' brand

-  1 cup of mashed banana and 1 banana to decorate the top of the cake

- 1 cup of soy milk, or other milk of your choice

- 1 cup water

- 1/2 cup vegetable or canola oil

- 1 1/2 teaspoons vanilla

Method:

- Combine all wet ingredients including the mashed banana and mix with an electric beater.

- Add the dry ingredients to the wet mix and continue to mix. 

- Pour the batter into your cake tin. We used a large, flat tin (ours is 4.5 cm high) as the cake cooks more evenly and also more quickly.

- Cut the remaining banana and place rounds or strips onto the top of the batter. We sprinkled some granulated sugar over the top of the cake for added sweetness.

- Bake for approximately 40 to 50 minutes. Test the cake with a skewer, which should come out clean.

 

Vegan Recipe: Gingerbread Crinkle Cookies

Gingerbread is a great festive snack and a treat to have on hand when people drop in. We love these delicious crinkle cookies and hope you do, too.

Ingredients:

- 3/4 cup butter substitute of your choice

- 1 cup brown sugar

- 1 egg substitute -  we use 'Well and Good' brand

- 1/4 cup molasses or treacle

- 2 1/2 cups plain flour. We made our cookies gluten free by using gluten free flour. You may find you need a little more flour if you choose this option.

- 2 teaspoons baking soda

- 1 teaspoon nutmeg

- 1 teaspoon ginger

- 1 teaspoon cinnamon

- 1/2 teaspoon mixed spice

- Approximately 3/4 cup icing sugar

Method:

- Cream butter substitute and sugar using electric beaters for around three minutes or until soft and fluffy.

- Add egg substitute and molasses/treacle and mix until combined.

- Add the dry ingredients to a second bowl. Stir.

-  Combine the wet and dry ingredients using a wooden spoon. 

- Using your hands or a dessert spoon, create balls of cookie dough. Roll the balls in the icing sugar and place on a baking tray. Press the cookie dough down with a fork. The cookies will expand a little so leave room between the balls. 

- Bake in the oven at approximately 180C degrees for around 10-15 minutes.

 

Vegan Recipe: Apple & Blueberry Cake Slice

This delicious cake can be made with excess blueberries of the season or any fruit and nut combination you may enjoy. We have made one with pear and it can easily be converted to a gluten free version!

Ingredients:

- 2/3 cup butter substitute such as Nuttelex, at room temperature

- 1 1/3 cup caster sugar

- Egg substitute - the equivalent of 2 eggs. We used Well and Good Egg substitute

- 2 cups self raising flour. We have also baked this recipe using gluten free flour but required an extra half a cup. You may need to add more or less depending on the flour you select

- 2/3 cup soy milk or your favourite substitute milk

- 1 teaspoon vanilla

- 2 granny smith apples, cut into thin slices

- A punnet of blueberries

- Sugar and cinnamon mix to sprinkle on the top 

- A baking tray that is approximately 20 to 30 cm wide and a few cm high.

Method:

- Cream the butter and sugar.

- Stir in the egg substitute and vanilla.

- Add the flour and milk, alternating until you produce a batter. The batter needs to be thicker than traditional cake batter to hold the weight of the fruit in place, stopping it sinking to the bottom of the pan.

- Line your baking pan and place a layer of the thick batter into the pan.

- Place a thin layer of apple on the batter. 

- Add the rest of the cake batter on top of the apple, covering it.

- Sprinkle the blueberries over the batter. We cut ours up as the juice adds a beautiful colour to the cake.

- Layer any remaining apple over the top of the berries. 

- Combine a tablespoon of cinnamon and granulated sugar and sprinkle on top of the apples.

- Bake in a 180 degree oven for approximately 50 minutes.

- You may find some of the berries sink down into the cake, this is fine. 

- Sprinkle with icing sugar to serve or heat and have with your favourite cream or icecream substitute!

PVAS Events - Spring/Summer 2023

As the weather warms up again, PVAS will be hosting new Spring and Summer events for 2023. 

Please visit our Facebook page for more information, as most of these events require booking.

* Possum Valley Animal Sanctuary Tours

11 November at 1.00 - 2.30 pm 

19 November at 10 - 11.30 am and 2 - 3.30 pm

* PVAS compost will be for sale on

18 November 9.30 - 2.30 pm

19 November 10.00 - 12.00 pm

25 November 9.30 - 2.30 pm

2 December 9.30 - 2.30 pm

3 December 10.00 -12.00 pm

* There will be a PVAS Busy Bee on

19 November 9.30 am - 1.00 pm

* PVAS will have a stall at the Vegan Twilight Artisan Market at Mahogany Creek Hall on

24 November 4.30 - 8.30 pm

 * Goat and Lamb Yoga will take place on

25 November 3.00 - 4.30 pm

* There will be a Spring Long Table Lunch at Hainault Winery on

26 November from 12.30 pm

* The PVAS Quiz Night for 2024 will take place on

6 January 6.30 -9.00 pm

We hope to see you soon!

Snowy goes to the Animal Welfare Awards 2023

 

On the 4^th of October, which is World Animal Day, Snowy lamb attended the RSPCA WA Animal Welfare Awards to receive his Certificate of Appreciation for being an inspirational little lamb. 

Snowy was excited to meet lots of new friends, and enjoyed plenty of pats and cuddles, along with interviews from a number of news outlets. 

He was very proud to be representing his farm kin at the event, and won lots of hearts on the day!

 

 

Vegan Recipe: Chocolate Crinkle Cookies

 

These chocolate cookies are a delicious treat for any occasion!

Ingredients:

- 1 cup butter substitute, eg. Nuttelex or another vegan butter

- 1 cup brown sugar

- The equivalent of 2 eggs using a substitute. We use Well and Good Egg substitute

- 1 teaspoon vanilla

- 2/3 cup of cocoa - You can add more or less cocoa depending on how chocolately you want the cookies to be

- 2 1/4 cups of flour - This recipe can be made gluten free but the amount of flour may need to be increased a little depending on the type of flour you are using

- 1 teaspoon baking soda 

- 1/2 teaspoon salt

- Chocolate chips - We used dark chocolate vegan chips

Method:

- Cream the butter and sugar together

- Add egg substitute and vanilla to the creamed butter and sugar and combine

- Now add the dry ingredients, sifting in the flour and cocoa powder

- Finally, add the chocolate chips

- The oven should be at approximately 180 degrees. You will need to leave some space between cookies as they spread out on the tray. Bake for approximately ten minutes, or longer if you prefer a crisp cookie. 

- When the cookies are removed from the oven they will need to be re-shaped with a spoon, as they will have spread out on the tray. They will be easy to shape until they become cold.