For Liberation…

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liberation

While Triangle Chance for All works to rescue and care for individual farmed animals, we also are working for the ultimate goal of liberation.

Liberation for all animals, human and non-human: caring for those who are here and bringing no more into the world merely to live and die as objects.

As Martin Luther King Jr. once wrote, “Injustice anywhere is a threat to justice everywhere.”

We recognize that all forms of oppression and exploitation must end if we are to achieve a society based on respect and compassion. Racism, sexism, homophobia, speciesism … we must fight against these and other harmful mindsets and institutions, in whatever form they take.

You, too, can join us in being a force for liberation. Start by going vegan today.

“I am not a part of your Machine” shirts available!

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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

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chocomac pie

Chocolate Coconut Macadamia Pie
Adapted from Pies and Tarts with Heart by Dynise Balcavage.

Ingredients:
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)

Directions:
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.

Enjoy!

– Linda Nelson

You Pick the Classes!

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A key part of Triangle Chance for All’s mission is to educate the public about veganism and provide vegan information and resources to the community.

Put that way, it sounds a little boring … but there is so much fun to be had with vegan education and vegan community.

We have lots of ideas for classes and other events, both here at the microsanctuary and elsewhere. But we need your help to decide which would be the most useful and interesting!

Just fill out the poll below by selecting those classes you would want to take.

Stuffed Peppers

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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

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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

Ingredients:
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)

Directions:
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?

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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

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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.

PRETTY IN PINK COOKIES

Ingredients:
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:

Ingredients:
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

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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