Author: Alastor Van Kleeck

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About Alastor Van Kleeck

I am a vegan (since 1999), a bookworm, a nature lover, and your garden-variety neurotic. I’m usually spending time with my partner, tending our friends the plants and our family of rescued critters. I am fun at parties (because I am never there) and so unique that I am easy to forget. So take that, modernity.

Pumpkin Dip

This recipe for Pumpkin Dip is for those times when you crave Pumpkin Cheesecake or pie, but you just don’t want the mess or the time in the kitchen.

It is ready in minutes, and there are so many ways to enjoy it Try it with vegan graham crackers or cookies, apple slices, or on pumpkin pancakes. My favorite way to eat it is to stir a big dollop of it into my morning oatmeal with a few toasted pecans.

– Linda Nelson

Pumpkin Dip

Ingredients:

1 can pumpkin puree (do not use pumpkin pie mix.)
1 container vegan cream cheese
sweetener of your choice in the quantity of your choice (I’ve used brown sugar, powdered sugar, and maple syrup at different times. Please remember that if you use, a liquid sweetener, your dip will be considerably thinner. Start with 1/4 cup, taste, and go from there. I don’t like this very sweet, but you may want it sweeter. Taste as you go to find what you like best.)
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon (feel free to add more or less of the spices)
1 teaspoon vanilla extract

Directions:

Stir it all together, or whir it in a food processor until it is smooth. Chill, or not, and get your pumpkin fix!

Vegan Rosewater Shortbread

Wouldn’t it be nice to enjoy a cup of tea or coffee and a wedge of shortbread sometime soon?

This recipe is really quite easy and the variations are endless.

– Linda Nelson

Vegan Rosewater Shortbread

1 cup vegan butter (you can find our simplified version on our website)
2/3 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons rosewater (the original recipe called for 1
teaspoon vanilla extract and 1 1/2 teaspoons rosewater, but I thought that was too subtle)
2 cups all-purpose flour
1/3 cup cornstarch
sugar for sprinkling

1. Preheat the oven to 350. Lightly grease a 10 inch shallow tart pan with a removable bottom. I use my own shortbread pan.
2. In a large bowl, beat the butter and sugar together with an electric mixer or use a stand mixer. Beat the mixture for about 5 minutes, scraping down the sides often. Stir in the extract and rosewater.
3. Sift the flour and cornstarch together. Add half of this to the beaten butter mixture. Initially, mix it in with a rubber spatula so the flour doesn’t fly out of the bowl. Use your mixer to beat it in until mostly combined, and then add the rest. Keep mixing until all of the flour mixture is incorporated and the dough is crumbly, soft, and moist.
4. Place the dough in the prepared pan and distribute evenly. I use my fingers to firmly press the dough down so that the dough holds together. Make sure to press the dough into the fluted edges of the tart pan, of using, and if you’re using a pan like mine, make sure to press hard so as to assure the pretty designs.
5. Use a fork to gently poke into the dough at even intervals, sinking tines in about halfway. Place the tart pan on a baking sheet in the center of the oven rack and bake 30 to 32 minutes until the shortbread is slightly puffed and the edges are starting to turn pale gold. Remove the pan from the oven and set it on a wooden cutting board. Sprinkle with sugar and let cool for 15 minutes.
6. Use a thin, sharp knife to slice the warm shortbread into twelve wedges. Place the entire pan on a wire rack and allow it to cool at least another 30 minutes before removing the wedges from the pan. Store completely cooled shortbread in an airtight container. If you have a pan like mine, the last steps of scoring with a fork, and cutting into wedges is unnecessary. The shortbread just pops out and the little rectangles can then be cut easily.

This shortbread is a great cookie for sending through the mail to friends and family.

Adapted from Vegan Cookies Invade Your Cookie Jar.

Marbled Hot Cocoa & Pumpkin Spice Scones

We can’t get enough of fall around here. And what better way to celebrate the season than by combining two of its most essential staples: hot cocoa and pumpkin pie? This spicy scone has just a hint of chocolate, so if you’re a real chocoholic, you might consider adding some extra chocolate chips, or replacing the brown sugar dusting with some chocolate shavings.

– Rosemary Van Kleeck

Marbled Hot Cocoa & Pumpkin Spice Scones
[Makes 8 scones.]

Ingredients:

1/2 cup soy milk
1 teaspoons apple cider vinegar
3/4 cup canned pumpkin
3 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
2 tablespoons brown sugar for sprinkling
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
2 tablespoons maple syrup granules (optional; can also use maple extract, adding at the same time as vanilla)
1/2 cup coconut oil
2 tablespoons canola oil
1 teaspoon pure vanilla extract
6 tablespoons cocoa powder
1/4 cup hot water

Directions:

Preheat the oven to 375 F.

Lightly grease a scone pan or a baking sheet for drop scones. Measure out the soy milk in a large measuring cup and add the vinegar to it. Whisk and set aside to curdle. After the milk has curdled, add pumpkin and stir well.

Combine the flour, baking powder, salt, white sugar, spices, and maple granules. Add the coconut oil in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like. Create a well in the center and add the soy milk mixture, oil, and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all the ingredients are just moistened, taking care not to overmix. A couple of dry-looking spots are fine. Remove 1/3 of the batter and set aside.

Mix cocoa powder with hot water, stirring well until there are no clumps. Add to set-aside batter, stirring until fully mixed.

Add the hot cocoa batter back to the original batter. Swirl lightly with a knife to achieve marble pattern.

Distribute batter evenly in scone pan, or scoop ~1/4 cup portions onto a baking sheet for drop scones. Dust the tops of the scones lightly with brown sugar, then bake for 18-22 minutes, until the tops are lightly browned and firm. Transfer to a cooling rack and allow to cool for at least ten minutes before removing from pan.

Triangle Chance for All’s New Video!

Thanks to a generous grant from The Pollination Project, we recently completed a short video about Triangle Chance for All and our Microsanctuary! The shooting happened a few months ago, and we have been so busy since then that a number of things have developed, but the video provides an introduction to who we are and our efforts to help farmed animals while inspiring others to create microsanctuaries of their own.

Your support is crucial for the lifetime care of our microsanctuary residents. You can contribute to TCA, a 501(c)(3) tax-exempt organization, through resident sponsorships, general donations, and even donating wish list items. o to http://trianglechanceforall.org/support-tca to find out how you can help!

Watch the video and share to help spread the word!

Good Morning, Mott!

Mott--rescued from a shelter where he came in as a stray.

I went to let Mott outside after he spent his first night here at the Microsanctuary. Not surprisingly, he was up and waiting for me (though he crashed pretty hard last night and was sleeping soundly…and, we hope, peacefully).

As with human-human first meetings, the period of introductions and getting-to-know-you’s with new residents here is often a bit awkward, with shyness on both sides. Mott, who was described by the shelter as “shy,” is clearly uncertain about humans. We have no idea what his life was like before being picked up as a stray and staying at the shelter for days, so who knows why that is the case.

However (and this is often true as well), he is visibly interested in us; his tail wags frequently, and he frequently pauses to look up at us and take a few big sniffs of the air in our direction.

The promise of a new relationship, based entirely on respect and compassion, is always a wonderful perk to providing homes to rescued farmed animals here at the Microsanctuary.

Mott is enjoying his new surroundings so far, exploring the greenery he can nibble on and the many new smells. He is already very fond of the chickens–though they are not quite sure about him yet, though also curious. Meanwhile, we peer into his soulful, inquisitive eyes and ply him with treats, finding great peace in the knowledge that he has found sanctuary.

May all beings be happy. May all beings be free.

– Justin

Guinevere’s Story

guinWe have been so grateful for the support  shown to us and our little hen, Guinevere, though we are realizing that many of you do not know exactly what is going on, and you may be interested.

This is her story so far:

Guinevere was happily eating, walking around, and cuddling on Sunday, September 21st.  The plan was that she would soon leave quarantine to become a companion for Nutmeg at the Triangle Chance for All microsanctuary.  Her caregivers, Linda and Alan, left the house to go shopping, planning to pick up raspberries for Guin, since they are her favorite treat in all the world.

When they returned, Guinevere’s right leg was four times the size of her left.  She was still acting well, but this felt like an emergency.  Of course, this happened on a Sunday, so the long wait for the vet’s office to open began.

Justin and Linda took Guinevere in on Monday afternoon, and Dr. Burkett diagnosed Guin as having an abscess due to what he believed to be a snake bite that probably occurred several weeks prior. Guin stayed at the vet’s overnight, with the plan that her leg would be opened and the abscess drained on Tuesday.  Dr. B also planned to clean a buildup of fecal material from her vent while she was sedated.

On Tuesday, we waited to hear from the vet. He called with news very close to closing time. Again, Justin and Linda headed for the vet’s, where Dr. B told them that he had found no abscess, but instead, a great deal of inflammation. He had sent some tissue to the lab to perform a culture and find out more.

He was equally concerned about her vent.  He had anticipated an easy removal of built-up fecal material, but the more he worked, the more appeared.  Bits of tissue began to peel off with the fecal material, so he stopped working. He believes Guin has a neurological deficit in the area, most likely caused by the same snake bite that caused so much inflammation in her leg. This means she will likely have issues with incontinence for the rest of her life.

Dr. Burkett sent Guin home with a bandaged leg and instruction on her care, after Linda received a crash course in chicken medicating.  This proved very easy, despite Guinevere’s loss of appetite and energy.

On Friday, we were instructed to remove Guin’s bandage. If her leg was blacker than before (which would mean there was more necrotic tissue), we were told bring her back in. It was, so Justin and Linda headed back to the office on Friday evening.

They were told that her leg will get worse before it gets better.  At some point, the necrotic tissue will slough off, and it will take months for her to recover. They were shown how to bandage her leg and what to look for.  Her weight loss was a concern, so Dr. Burkett and vet tech Rebecca demonstrated tube feeding.  Guinevere came back home with bags full of medications and materials for her care.

A change in medication proved very helpful, and Guin is eating quite robustly though there are still periods of concern about her appetite. Linda and Rosemary managed their first tube feeding, which went well. Linda and Alan changed Guinevere’s bandage for the first time yesterday, and were pleasantly surprised by how well Guin took it.

All of us at Triangle Chance for All are committed to Guinny’s recovery process for the long haul.  She will remain with Linda and Alan, as she knows them best, and we are doing all we can to reduce her stress.

We know this is a lot to take in, but we want all of our supporters to know that we will care for Guinevere the way we would take care of any loved one, making her quality of life our absolute top priority. She will get the best care we can possibly provide until she is healed and healthy again.

We know you will keep her and us in your thoughts, and that means so much to all of us.

If you would like to help us in caring for Guinevere during her recovery, you can contribute, or you can donate some of her medical supplies through Guinevere’s Amazon wish list.

Guinevere: Ups and Downs…and Ups

I woke at 4am feeling both dread and determination at the possibility that I’d need to gently guide a feeding tube down Guinevere’s throat to provide her with the nourishment she needs to heal.

A trip to the vet’s last night (Dr. Burkett, Rebecca, the vet tech, and Michael at the front desk all stayed long beyond closing time to help Guin and to advise us on her care; such caring people!) revealed that our little hen had lost an alarming amount of weight very quickly, so tube feeding seemed imperative.

Guinny had other ideas, and she ate! We’re hoping the universe is kind to us and this very sweet and fragile girl for the rest of the day.

She is resting now. Sleep deep and long, and get well, Guinevere. Know that you’re loved.

– Linda Nelson

Vegan Lime Curd

Lime is to me as chocolate is to most people, so I really feel excited to share this recipe with you! What is more tart, tangy, and refreshing than fresh lime?

– Linda Nelson

Vegan Lime Curd

Ingredients:

1 cup lime juice (please use fresh squeezed juice; it makes a huge difference!)
2 cups organic/vegan granulated sugar
zest of two or three limes
1/2 cup vegan butter
1/2 cup cornstarch mixed with 3/4 cup warm water (please mix very well so there are no lumps)

Directions:

Mix the lime juice and the sugar in a pot, and stir constantly as it comes to a boil over medium-high heat. Reduce the heat as soon
as boiling starts to medium, add the zest and butter, and stir as the butter melts.

Slowly stir in the cornstarch and water mixture, and stir until the mixture thickens. When it reaches the point where it thickly coats the spoon, you’re done.

I canned mine, but there is no need to do so. This will make 24 ounces so you may want to give some to a friend. Refrigerate your curd, and use up in a week or ten days.

I use lime curd inside cupcakes, on waffles, toast, pound cake, or ice cream. Sometimes I just eat it straight from a jar with a spoon! Death by lime, anyone?

Our cat Nandi wonders whether I’ve made this curd for him.

Update on Guinevere

We at Triangle Chance for All want to extend our thanks to everyone who kept our beloved Guinevere in their thoughts today during her medical procedure. She is back home with our board members Linda Rapp Nelson and Alan Nelson, where she is being cared for with the most attentive love possible.


Unfortunately, Guinevere’s issues were more dire than we anticipated. Her leg swelling was due to severe inflammation. Dr. Burkett’s best guess is that it is from a snakebite she received prior to arriving at Triangle Chance for All. Along with that wound, however, was a severe impaction in her vent, likely due to neurological damage possibly sustained with the same injury to the leg. Dr. Burkett did his best to clean out the area, but the impaction was so extensive that only part of the material could be removed. And the neurological damage means that she will have trouble with incontinence long-term.


Added to that, although she has not laid an egg up to this point, if she were to start to lay now it would be life threatening. We are starting her on a supplement that will prevent egg production, as well as providing other care, such as anti-inflammatory, antibiotic, and pain medications, that will give her the best chance at a good quality of life.


At Triangle Chance for All, we are committed to providing the highest quality of care to our residents, no matter what that entails. We rely on your support to make this happen. If you would like to contribute to Guinevere’s ongoing care, you can do so at http://trianglechanceforall.org/support-tca.


Thank you from all of us.

Vegan Worcestershire Sauce

Though it is possible to buy vegan Worcestershire sauce, I much prefer to make my own. It is both less expensive and fresher, and it is easy to make, too.

I use this sauce as an ingredient in my BBQ sauce and in many other dishes where a spiky dash of flavor is wanted.

– Linda Nelson

Vegan Worcestershire Sauce

Ingredients:

2 cups apple cider vinegar
1/2 cup soy sauce, or use tamari to make this gluten free
1/4 cup light brown sugar
1 teaspoon ground ginger
1 teaspoon ground yellow mustard seed or dry mustard
1 teaspoon onion powder
1 clove garlic, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper

Directions:

Place all of the ingredients in a medium sized sauce pan and bring to a boil. Reduce the heat, and simmer for about twenty minutes, or until it has been reduced by about half. This need not be exact! Once it has reduced, strain the sauce through a fine mesh strainer, and pour it into a jar. Allow it to cool, and store in the refrigerator. It will last about three months.

Thanks to Martha Stewart for the inspiration!