Month: May 2014

Stuffed Peppers

Why not stuff a pepper for lunch or dinner? It is easy enough to do, and there are endless possibilities. I stuffed mine with a combination of:

3 cups millet
3 cups chopped spinach
1 can fire-roasted, diced tomatoes
1 can garbanzo beans
1 diced onion
3 cloves garlic
spiced with chili powder, cumin, paprika, and black pepper

I sauteed the onion, garlic, and spinach, added the spices, threw in the cans of tomatoes and beans, and mixed in the millet before cutting off the tops of five peppers, removing the seeds and ribs, and stuffing them to the brim. Since the millet had already been prepared, this all took about 15 minutes.

When all are stuffed, place them in a casserole or other pan, cover with foil, and bake at 375 for 25 or 30 minutes, or until the peppers are soft. Enjoy hot!

– Linda Nelson


Crispy Rice Treats

Crispy Rice Treats

I am sure most of us fondly remember Rice Krispies Treats from pre-vegan days. When I was a teenager, my cousin and I would regularly make  a big pan of the gooey goodies and scarf down the whole thing, long before it had cooled.

Now my diet and my tastes are totally different, but it is still a lot of fun to make and share veganized crispy rice treats with others. They are quick and easy to prepare … which is handy when you do not want to wait 12-15 minutes for cookies to finish baking or to bother icing cupcakes.

– Justin Van Kleeck

Crispy Rice Treats

1 10 oz. bag (approx. 3 cups) vegan marshmallows
½ cup vegan butter or coconut oil (use refined coconut oil if you do not want a coconut flavor)
4 cups crispy brown rice cereal (we use Erewhon brand)

Lightly oil an 8×8 pan. Combine marshmallows and margarine in a saucepan. Cook over medium
heat until marshmallows are completely melted. (If using coconut oil, use a lower heat setting to avoid burning the oil.)

Add rice cereal and stir until combined.

Transfer mixture to the pan and press down to make an even surface. Place on a cooling rack and allow to cool completely before cutting and serving.

Community Supported … Baking?

Carob BrownieYou have probably heard about Community Supported Agriculture, or CSA, which gives you the opportunity to pay upfront for a season’s worth of local foods, delivered weekly in the form of a box filled with whatever has been harvested that week on the farm…

Well, Triangle Chance for All is taking inspiration from the CSA model and offering you the chance to support our organization–and the farmed animals we rescue–by taking part in a regular subscription for delicious vegan baked goods!

We are developing a Community Supported Baking (CSB) program that will provide us with regular monthly funding while also supporting our community’s love of vegan treats. And all for a good cause!

The gist of the idea is that you would donate a set amount ahead of time and then pick up a box of various vegan treats worth that amount (or usually a little more!). But we need your input to help us get the baking started and get those boxes out! Please fill out the poll below to tell us what you think about the CSB for TCA:

1. How frequently would you like to donate to Triangle Chance for All and receive vegan baked goods? (You can check more than one.)

2. How much would you be willing to spend per delivery? (You can check more than one.)

3. Our plan was to have cupcakes available as a special order item but not part of the CSB. Would you still like to participate?

4. Which items would you like to have in your CSB box?

5. Which method of pickup could you do?

Thanks for your input!

Pretty in Pink Cookies

Why not make Mom some Pretty in Pink Cookies for her special day? You can tell her they are extra special because no other mother had to suffer for her treat.


1/2 cup vegan butter, softened (check out the easy recipe on our website)
1/4 cup canola or sunflower oil
1 cup powdered sugar
1/2 tablespoon lemon zest
1/2 tablespoon orange zest
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 350.

Cream the vegan butter and oil together in a large bowl. Slowly add the powdered sugar until smooth. Add the juices, the almond extract, and the zest.

Sift the dry ingredients in with the butter mixture, and stir until all is combined.

Use a spring loaded cookie scoop for uniformity or drop by the tablespoon onto a cookie sheet lined with a silpat or parchment paper. Bake about 12 minutes or until the cookies are firm and the bottoms are a golden brown.

Pipe cherry buttercream on top and top with an undyed maraschino cherry.

To make the buttercream:

1/4 cup vegan butter
1/4 cup vegan shortening or refined coconut oil
2 cups powdered sugar
1 to 2 tablespoons maraschino cherry juice

Cream the butter and the shortening together using a stand mixer or a hand mixer.

Add the powdered sugar 1/2 cup at a time, mixing it in well.

When it is almost all incorporated, add the cherry juice and beat until fluffy, about seven minutes.

Pipe the buttercream onto the cookies, and top with a cherry.

Diary of a Mother Hen – Day 19

This is the last full day that Harumi and Kotori will be sheltered under our roof, and I’m feeling more than a bit weepy. It is always a huge adjustment when one’s babies fly away from home.

I’ve so enjoyed the day to day rhythm of caring for them, and now that it is nearly over, I know I’ll miss it. I’ll even miss cleaning up after two teenage chickens!

They won’t be far away as they have a permanent home at TCA’s micro sanctuary. I keep telling myself I will see them often, and I will, but the hardest part of motherhood is letting go.

– Linda Nelson

Diary of a Mother Hen Day 18

Where are you going, my little ones, little ones?

As Kotori and Harumi grow, they are turning towards each other and out to the world more and more.

They still allow me to stroke their little heads to sleep, and they still run towards my voice when I walk in the room, but they have grown in confidence, and they know so much better than I what it is to be a chicken.

This is all for the good, but I will miss my little peeps … though I am proud of the beautiful birds they are becoming.

Being a mom is bittersweet.

– Linda Nelson

Cashew Brown Rice Loaf with Red Pepper Glaze

If what you need is amazing vegan comfort food, your search is over! If you have any leftovers, this makes a great sandwich filling.

Don’t be afraid. It is really not as complicated as it seems at first.

– Linda Nelson



1 tbsp extra virgin olive oil
1/2 cup short-grain brown rice
1 tbsp. stock paste (optional)
1 tbsp. dark miso
1 large onion chopped
1 medium carrot, quartered and chopped
1 cup cashews
1 cup fresh parsley
1/2 cup chickpea flour
1/4 cup cashew or almond butter
1/2 teaspoon salt
1/2 tsp. freshly cracked black pepper
3 large roasted red peppers from a jar, drained
2 tbsp. tomato paste
1 tbsp. balsamic vinegar


1. Preheat the oven to 375. Oil a loaf pan. In a small saucepan with a good lid, combine the rice, 1 cup water, the stock, and the miso. Place the pan over high heat and bring it to a boil, then reduce heat to low and cover. Simmer until the water is absorbed, 40 to 45 minutes. Take the pan off the heat and let it stand, covered for 5 minutes to finish steaming the rice. Open and let the rice cool to room temp. 2. In a large frying pan over high heat, warm the oil. Add the carrot and onion and sauté, reducing the heat to low, until the onion is soft and golden, about 10 minutes. In a food processor,grind the cashews to a fine mince, but not a paste. Scrape the cashews into the pan with the onions. Keep stirring and sauteeing until the nuts are lightly colored. In the processor, mince the parsley. Add the contents of the frying pan to the processor along with the flour, cashew butter, salt, and pepper. Pulse to mix. Add the rice and pulse to mix, but don’t puree it. Scrape the mixture into the prepared pan, smooth the top, and bake for 30 minutes. 3. While the loaf bakes, puree the peppers with the tomato paste and vinegar. When the timer goes off, pour the puree on top of the loaf, spread it evenly,a nd bake until the topping is thick and brown, and the loaf is firm, about 30 minutes more. Let the loaf cool for 5 minutes before slicing.

from the BIG VEGAN by Robin Asbell

Diary of a Mother Hen – Day 17

I had blotted from memory the frenzied scene from childhood of my five brothers devouring watermelon on a summer day out in the backyard. Watching them was not for the faint of heart as juice flowed down their shirtfronts and seeds flew everywhere like so many ricocheting bullets.

I don’t like watermelon.

I revisited those long gone days of summer when I purchased watermelon for the first time in my adult life in order to offer it to Harumi and Kotori.

They do like watermelon. In fact, they love it, and they ate the slice I had given them in time worthy of the record books.

They were none too dainty about it either, and bonds of sisterhood flew right out the window as they pulled, tugged, yanked, and squawked for more. I thought they might get hurt!

I was tempted to repeat my mother’s mantra heard constantly when she was busy raising eight kids: “You ought to be ashamed of yourselves!”

– Linda Nelson

– Linda Nelson

T-Shirt Order Form

Please use this form to order your splendid Triangle Chance for All T-shirt!

Now you can wear your support for Triangle Chance for All with our new logo T-shirts!

The shirts are made from organic cotton and come in men’s (pictured here) and women’s styles, sizes S to XL.

Just fill out the order form below, and then click the Donate button and enter $25.00 per shirt ordered. If you need your T-shirt shipped to you, please add $6.50 for shipping and handling.

Thanks for your support!


PayPal - The safer, easier way to pay online!