Welcome Teddy Lamb

By Chris R. 

Teddy Lamb arrived at the Sanctuary on a cold winter’s morning in early June. He was one of triplets and sadly had lost his mum not long after he was born.

Teddy was sad and cold when he arrived at the Sanctuary and his low body temperature was of great concern. He had a raspy cough and while he was keen to suckle, we felt a trip to the emergency vet was necessary.  

The vet provided a course of antibiotics to ensure his upper respiratory issues did not lead to pneumonia and then Teddy returned home to be wrapped in blankets in front of the fire.

By evening, Teddy had found his appetite and his voice.  He was keen for each meal and soon was following us around the Sanctuary grounds, making friends with Rocky the kid goat and warily introducing himself to the larger house paddock sheep.  

Teddy loves cuddles, people and snoozing in bed.  He is growing quickly into his long legs and enjoys zooming in the sunshine with his rescue pals. He is an absolute joy to have as part of the Valley’s lamb fam and we couldn’t love him more!

Recipe: Quick Tofu Scramble

We are often short on time at the Sanctuary, so quick, easy meals are essential – this tofu scramble takes five minutes, uses just one pan and is delicious!

Ingredients:

- 1 brown onion, chopped

- 1 block of firm tofu, mashed (you can use a fork or simply crumble with clean hands)

- 2 teaspoons of soy milk

- 2 teaspoons of garlic salt

- 1 teaspoon of salt

- 2 tablespoons of nutritional yeast

- 1 tablespoon of vegetable oil

- 1 spring onion, chopped (including green part)

- 1 handful of English spinach

Method:

- Sauté the chopped onion in vegetable oil over a low heat until transparent.  

- Add tofu, nutritional yeast, garlic salt and salt and cook gently for two minutes.  

- Add soy milk, spring onion and English spinach. Stir until heated through and the spinach is wilted.

Serve on toast with extra fresh spinach and a generous spoon of Cheezus on top! 

Delish!

Recipe: Zucchini Slice

Ingredients

- 1 cup of self raising flour

- 1 large onion, chopped

- 400g of zucchini, grated

- 3 rashers of vegan bacon (we used Cheatin’ Slices), chopped

- ½ cup of nutritional yeast

- The equivalent of 5 eggs using Orgran Egg Replacer

- ¼ cup of vegetable oil

- Oil spray

Method

- Lightly brown the vegan bacon pieces in a lightly oiled frying pan.  

- Combine all ingredients in a large bowl, then pour into a lightly oiled baking tin.

- Bake at 180C for approximately 45 minutes, or until the top is golden.

This slice is delicious with steamed vegetables or salad, or enjoyed cold with a light spread of Nuttelex buttery.