Wednesday, 29 July 2015

Book Review: 'Bed & Broccoli: The Food, the Lifestyle' by Nikki Medwell.

By Chris R.

Lucas Lamb enjoys our copy of Bed & Broccoli.
For those who are not familiar with ‘Bed and Broccoli’, please take some time to peruse their Facebook page and website.  Whether you are a vegan or vegetarian, animal lover, health enthusiast, enjoy nature or simply need a getaway, this unique bed and breakfast in rural Victoria would be sure to meet anyone’s holiday expectations.  While we are yet to visit this food and accommodation Mecca, I was very excited to hear that Bed and Broccoli had produced a ‘recipe’ book of sorts for their many followers.  My copy, which arrived at Christmas, did not disappoint.  The term ‘recipe’ book for Nikki’s work, however, is an understatement.

Nikki's book features many of the amazing recipes created and served to guests at the property, accompanied by mouth-watering images of food, ranging from pasta to pudding.  Nikki’s philosophy to cooking is that ‘no animal shall suffer’.  She is successful in showing how a cruelty free life need not mean a dull, uninspiring diet, rather quite the opposite.  So far we have enjoyed a very festive tofurky, vegetable pizza and peanut butter and jam cupcakes, just to name a few.  The recipes are easy and can be prepared after a busy day at work (or an evening feeding lambs). Whatever your lifestyle, these recipes are sure to bring you culinary joy.

Peanut Butter & Strawberry Jam Cupcakes
Complementing the range of delicious vegan recipes are a suite of photos and stories of the animals who call Bed and Broccoli home.  The images are poignant and provide a greater understanding of the benefits of a cruelty free lifestyle from an animal perspective.  Miss Dinks, a rescued battery hen who made it to mainstream magazine publicity, is just one of the wonderful creatures you will meet and enjoy in this book, along with the stories of peacocks, dairy cows and dogs.  The beautiful property, which was ironically once a dairy farm, is both a sanctuary and retreat for visitors and animals alike.

We are confident you will enjoy the food and lifestyle of Bed & Broccoli as much as we have done. It is certainly an inspiring read, giving hope to animals everywhere.

More information about Bed & Broccoli: the Food, the Lifestyle can be found at:

Wednesday, 15 July 2015

Biodome Construction

By Chris R.

The start of July saw the long awaited commencement of the ‘Biodome’ at Possum Valley.  The structure is so named due to its dual purpose of providing a safe environment for both the animals and plants it contains.  The aim of project is to offer a healthy ecosystem where rescue creatures may live predator free, while assisting in pest control of the Sanctuary’s organic orchard.  Produce in turn will be fed back to the Valley’s residents. 

Fruit trees already established in the Biodome area include apples, pears, mangoes and assorted citrus. These are all excellent fodder plants for the animals, particularly possums, in care.  Rescued peacocks and guinea fowl will assist in reducing invertebrate pests. Roosters can also range and scratch, controlling weed numbers. All animals and birds can live safely in the Biodome, protected from predators such as birds of prey and foxes.   

Follow the blog for updates on the progress of the Biodome and enjoy learning more about the species which will call it home.

Friday, 10 July 2015

Come to the 'Valley of Hope' Vegan Wine and Cheese Fundraiser

Saturday 22 August
6:30pm - 9:00pm

At June Copely Hall, Leisurepark Balga (corner Princess Rd. and Balga Avenue), Perth, Western Australia. 

Guests will be treated to an evening of fine wines, gourmet foods and deluxe cheeses, all vegan. Money raised goes to Possum Valley Animal Sanctuary in Mt. Helena.

Entertainment will be provided by the very talented singer/songwriter Jo Jackson in the form of bluesy folk and pop interpretations, as well as original compositions.

There will be door prizes and a silent auction, including artworks and information about PVAS.

100 tickets available - $45 each, follow this Facebook link to purchase tickets: 

Recipe: Vegan 'Chicken' Quesadillas

A delicious recipe by Chris R.

Vegan 'Chicken' Quesadillas (Makes 4)

- 1 packet of flour tortillas (8 tortillas)
- 500g of mock vegan chicken (we like Fry's chicken strips, lightly fried and finely chopped)
- 1 cup of vegan cheese (you can use a hard cheese grated, such as Notzarella, or a soft variety - we love Geoff's 'cheeze')
- 4 spring onions (white and green part included)
- 1 small tin of cannellini beans (or black beans if you prefer), drained
- 1/4 cup chopped parsley
- 1 tsp taco seasoning - to taste
- 1 avocado - thinly sliced
- 1 tbspn vegetable oil - for the pan

- Lay out four tortillas and top with all ingredients (with the exception of the oil), taking care to spread the vegan cheese to the edges.   
- Top with remaining tortillas.   
- Cook in a lightly oiled frying pan until cheese is melting and filling heated through, turning gently once to brown each side. 
- Slide onto serving plates and enjoy with a garden salad and Tofutti sour cream.