Recipe: Vegan Nachos

By Chris R.

The cruelty free version of this tasty Mexican recipe is delicious and healthy – great to take to parties or for a quick evening meal.

Ingredients
-Sanitarium Vegie Mince

-1 tblsp of vegetable oil

-1 jar of mild salsa

-1 tin of crushed tomatoes

-1 cup of Cheezus Cheese (or another vegan cheese of your liking)

-1 packet of plain corn chips

-1 tub of Tofutti sour cream

-1 lemon, cut into wedges

-1 avocado, cut into cubes

-2 fresh tomatoes

-½ cup of chopped parsley

-½ cup of chopped spring onions

Method

-Brown the Vegie Mince in vegetable oil. Add the tinned tomatoes and salsa, mix well and simmer for ten minutes. 

-Arrange the corn chips in a serving bowl. Cover with the Vegie Mince mix.  

-Sprinkle cheese over the mix, then add chopped fresh tomatoes, followed by sour cream, spring onions and parsley.  

-Add the avocado cubes and lightly sprinkle with lemon juice.  

-Arrange the lemon wedges around the side of the bowl and serve immediately. 

Ole!

Cosmo the Lamb

By Chris R. 

In early November, the Sanctuary was contacted by an animal rescue friend in the south west looking for assistance with a young blind lamb from Manjimup. Given we were already caring for two blind sheep, ‘Cosmo’ lamb would be very welcome at Possum Valley. We managed to organise two experienced volunteers to animal sit, allowing us to head south to collect Cosmo. He had been hand reared and well cared for, but was showing signs of  wanting company as he grew. Our contact for Cosmo was very helpful, collecting him and meeting us in Bridgetown, where he was transferred to a travel crate and proceeded to sleep all the way to Perth.

 

For the first few weeks Cosmo lived close to the house, coming indoors at sunset and  grazing on the lawn in the day. He had a worrying cough, but after a vet visit and treatment his health improved and soon Cosmo’s quarantine period was over. He was excited to meet some lamb (and rooster!) friends, settling in well with the other young lambs in care. When he is older, Cosmo will hopefully join the main flock and enjoy the company of his new sheep friends in the Valley.

Volunteer End of Year Sundowner Celebration

By Chris R.

 

On the 4^th of December, we held a Christmas Sundowner in the Valley to say thank you to those who have worked tirelessly throughout the year to assist the Sanctuary.  A celebration was in order for the many people who give their time to fundraise, clean, cater, build, coordinate and support in so many ways to help the animals. An array of drinks and vegan festive treats were savoured and volunteers mingled and enjoyed time with one another and the animals.

Recipe: Vegan Oreo Cheesecake Truffles

A delicious, quick and easy treat for the festive season.

Ingredients

-20 Oreo biscuits – original chocolate flavour – note that not all flavours are vegan

-1 tub of Tofutti Cream Cheese (plain)

-1 packet of dark melting chocolate

-Glace cherries to decorate

 

Method

-Crumb the Oreo biscuits. This can be achieved easily by placing them into a plastic bag and rolling over with a rolling pin.  

-Pour crumbs into a large bowl. Save some crumbs back if you wish to decorate the tops of your truffles with Oreo crumb.

-Combine the crumbs and cream cheese and mix well. 

-Roll the mixture into small balls using your hands or small spoons. This is easier if the mixture is cool, otherwise it can become sticky.

 

-Place the balls onto a paper lined tray and refrigerate until firm.

-Melt the chocolate. 

-Dip the truffles balls into the melted chocolate. Allow the excess to run off and then place onto a paper lined tray. 

-When the chocolate has partially set, decorate with the glace cherries or sprinkle over the reserved crushed Oreo crumbs.

-Refrigerate until required.

Recipe: Vegan 'Chicken' Rice Paper Rolls

By Chris R.

This healthy and easy recipe is perfect for a warm evening or a quick platter when guests arrive. Fillings can vary according to taste and availability.  These rolls were very popular at our Sanctuary Christmas Sundowner.

Ingredients

-1 packet of rice paper rounds

-1 packet of Tofurkey Thai seasoned chicken pieces

-1 cucumber

-1 carrot

-Sprouts

-Cherry tomatoes

-1 cup of soy sauce

-¼ tspn of minced garlic

-1 tspn of freshly minced ginger

Method

-Soak the rice papers according to packet directions. Lay the soaked rounds on a damp tea towel.

-Thinly shave the cucumber and carrot into lengths using a vegetable peeler.

-Add chicken pieces, cucumber, carrot, sprouts and sliced cherry tomatoes, wrapping tightly.

-For the dipping sauce, mix soy sauce, garlic and ginger.

-Cover the rolls with cling film and refrigerate until needed.  Serve with the soy dipping sauce.