Donkey Sanctuary

So today I came across this beautiful little website for a donkey sanctuary in Devon.
You can play games, sponsor/adopt donkeys, watch loads of adorable donkey videos and just learn about donkeys in general!

Donkeys go through so much cruelty every year, being used for entertainment purposes (Blackpool beaches etc) and being held in small stables with barely any room to move.

* Must add that I do not know if Blackpools donkeys in particular are cooped up in small places. I also have just read that they are checked every few months or so for any signs of cruelty/disease etc.
(But they surely can't be very happy walking around the beach with little kids on their backs all day :(!)

Help stop cruelty for these poor, defenceless animals <3

The Donkey Sanctuary

Asparagus and Potato Soup

This ones real yummy!

     

Ingredients

1 decent sized packet of asparagus tips
Half an onion
4 small potatoes
Generous pinch of salt
Generous pinch of dried chilli flakes (or 2 normal medium chillies)
Small bunch of parsley
Handful of quinoa (dry)
1 vegetable stock cube
300ml of water, add more if needed

Method

- Chop onions and asparagus tips roughly
- Peel potatoes and chop into small cubes
- Wash quinoa and dissolve stock cube in water
- Add the rest of the ingredients and cook until soft
- Remove from heat and add in any remaining ingredients
- Blend until smooth and creamy
- Garnish with chillies or parsley
- Serve and enjoy!

Wizpert

Hello guys, I've signed up to Wizpert, so you can now click the button below if you would like any advice on vegan/vegetarian via Skype. I hope I can help as many of you as possible with delicious recipes, recipe ideas or even with a veggie/vegan transition! Much love!

Vegetable-packed Miso Soup

Ingredients

- I used a mixed veg pack here, which consisted of: bamboo shoots, spring cabbage, carrots and beansprouts

- 1 Dried nori sheet, torn into small pieces

- 3 mushrooms, chopped

- 1 large pak choi

- 1 tbsp soy sauce

- 1 tsp habanero tabasco

- 1 tsp cayenne pepper

- Dried/fresh coriander & parsley

- 1 tsp Miso paste

- 1 vegetable stock cube (or paste)

- 250ml boiling water

Spring onions for garnish

Optional

- Tofu

- Favourite noodles, I recommend udon, soba or rice noodles!

Method

- Mix boiling water together with stock cube

- Put all vegetables into a large pot and pour veg stock over mix

- Add spices and tabasco and bring to the boil

- Once brought to the boil, simmer for another five or so minutes until pak choi and mushrooms have softened slightly

- Turn off heat, cover and leave to steam for ten minutes

- Once steamed, add in miso paste and stir through

- Garnish, serve, and enjoy ^.^!

Good News!

I finally found the charger for my dslr!

This is great, I can finally take decent pictures of my recipes! Instead of having to make do with terrible instagram/mobile phone pictures..

So happy!

Thai Lemongrass Pasta

This burned the mouth of of me, made it a tad too spicy, but I'll give you guys a less spicy version!

Ingredients
Generous helping of large macaroni/rice noodles/rice
Green and red peppers, sliced
Coriander/Parsley, chopped
1 tsp of cayenne pepper
1/2 cup of coconut milk/cream
2 tbsp of garlic puree
Thai Lemongrass sauce (I've used Blue Dragon here)
1 tsp of thai green curry paste
1 veg stock cube (I used Knowe)
Lemon juice to taste
Sugar snap peas
Salt to taste

Method
- Boil pasta/rice until soft
- Drain out some water and dissolve stock cube amongst the condiment
- Add peppers, sugar snap peas, coconut cream and garlic puree
- Add cayenne pepper and Thai Lemongrass sauce and thai green curry paste
- Stir until mixture thickens and boils
- Add lemon juice and salt to taste
- Serve and enjoy :3!

Grilled Peaches with Yoghurt and Raspberries

Ah this recipes is just delicious! I seen this recipe on Symon's Suppers on FoodNetwork UK last week and I had to veganise it! I have to admit, I burned the peaches slightly on the grill pan, but they were still magnificent!

Ingredients
2 large peaches, halved, pitted
Generous helping of soy plain yoghurt (I've used Alpro here, you can use any flavoured soy yoghurt too!)
5/6 raspberries
Generous helping of agave nectar (available at Holland and Barrett and online supermarkets)

Method
- Grill peaches either on a grill pan (I don't recommend this as I burned mine) or in a conventional oven until browned lightly
- Place neatly onto a plate and drizzle yoghurt and nectar over the peaches
- Place some raspberries nicely between the peaches and serve

Optional
I think some raw cane sugar or cinnamon would go delicious with this recipe, too bad I was out!