Triangle Chance for All is excited to announce a partnership with The Ghosts in Our Machine to bring you an exclusive shirt! Available in short and long sleeves, the shirt features the signature Ghosts cog by Michele Gorham, along with the text “I am not a part of your machine,” which is from TCA President Justin Van Kleeck’s poem “The Iowa Dirge.” The back features “For the ghosts” with a link to the film’s website.
The men’s T-shirts are available in organic cotton, sizes S-XL, and the women’s T-shirts are available in cotton, S-XL. The American Apparel long-sleeve shirts are available in S-XL. They are available from the TCA website, and 50% of proceeds go to benefit our rescue, sanctuary, and education efforts! Go to http://trianglechanceforall.org/support-tca/merchandise/ to order yours! (Shipping is available.)
We will take pre-orders until Sunday, June 15th; please order yours early to help us cover costs of the initial order!
ALSO, we would like to let everyone know that Triangle Chance for All will be presenting the North Carolina premiere of The Ghosts in Our Machine on Tuesday, September 16, 2014! The FREE screening will be part of Vegan Night Out, which will include special vegan dining options and the film screening in downtown Chapel Hill. Stay tuned for more details about the event, but mark your calendar now!
Please show your support for TCA and for the ghosts!
Chocolate Coconut Macadamia Pie
Adapted from Pies and Tarts with Heart by Dynise Balcavage.
For the crust:
2 cups roasted macadamia nuts ( I have also made this with pecans when I didn’t have macadamia nuts)
2 tablespoons sugar
1/4 teaspoon salt unless your nuts are already salted
3 tablespoons vegan butter; you can also use coconut oil.
Up to 2 tablespoons non-dairy milk
For the filling:
2/3 cup dried, unsweetened coconut flakes or shreds
1 cup non dairy cream cheese (I always use palm oil free)
3/4 cup sugar
1 1/2 tablespoons flour, gluten-free is perfectly fine
2 teaspoons coconut extract or vanilla, if you can’t find the coconut
1/4 teaspoon salt
1/4 cup coconut milk from the can (light works well)
1 cup nondairy chocolate chips (I use Equal Exchange)
Preheat the oven to 325.
To make the crust: Use your food process to process the nuts, sugar, and salt until almost flour like in consistency.
Pulse in the vegan butter or coconut oil. You don’t have to wash the processor out at this point. The dough ought to hold together so if it doesn’t add small amounts of milk, until it does. Press into a pie pan. It helps to have slightly floured hands to do this.
To make the filling: Process all of the filling ingredients until creamy.
Pour the chocolate chips into the crust and even them out. Pour the creamy filling over them, and smooth with a spatula. Bake for 45 to 55 minutes, or until the top is just starting to turn golden and the creamy filling is wobbly but holds together. It will firm up as it cools.
Let cool completely at room temperature before refrigerating overnight.