The Rooster Flock


When we started our Microsanctuary back in February of 2014, we quickly realized just how dire the situation is for roosters. We took in two roosters, Orion and Hikaru, in March and have been working since then to help as many as we can realistically accommodate.

A few other sanctuaries around the country have not only taken in multiple roosters, but have also done some amazing work with rehabilitation and integration of roosters, including Rooster Sanctuary at Danzig’s Roost, Veganism is the Next Evolution (VINE),Chicken Run Rescue, Hen Harbor, and others.

We currently have eight rooster residents (along with 16 hens), and a top priority of ours is creating a rooster-only flock to help us provide a high quality of life for our rooster residents while using our space as best we can. Most of us have been conditioned to see roosters as aggressive, dangerous, and for people who eat eggs basically “useless.” That is why most male chicks are killed at birth in hatcheries, which supply both “factory” farms and backyard chicken-keepers alike, and why those who do make it out alive often end up at shelters or are killed.

In reality, roosters are amazing beings. With great loyalty and bravery, they defend their hens, find food for their hens, and watch over dynamics of the flock. Their characteristic crows are all unique and, of course, impressive.

This picture shows Rosemary during the delicate process of integrating a new member into the rooster flock. The rooster in the foreground is actually Hikaru, mentioned above. During his convalescence indoors after foot surgery, Hikaru began to bond with some of the other roosters in our rooster-only flock. He will be joining Tolstoy, Autumn, and Salem in what is quickly becoming a tightly-knit flock of its own.

While we care for them out of love, we also provide for them out of necessity. Please consider Hikaru, Tolstoy, Autumn, and Salem, as well as our other rooster residents and of course the hens, whenever you think about eating eggs.

There is no ethical egg. Choose vegan instead.

– Justin Van Kleeck


Mentioned on Our Hen House’s Podcast!

The latest episode of Our Hen House‘s fantastic podcast is now up, and it features an interview with Ari Nessel and Alissa Hauser of The Pollination Project. Their interview includes a brief mention of Justin and Rosemary, and of The Microsanctuary Movement that grew out of our work here at Triangle Chance for All!

You can listen to the entirety of the podcast here (Ari and Alissa come on about thirty minutes in).

And to learn more about the development of the microsanctuary model, which we hope will revolutionize the way that we think about sanctuaries, check out these resources: (This video was funded with a Pollination Project grant!)

Vegan Shirley Temple Cookies

I’ll never forget my first Shirley Temple drink. I was about seven, and I went with my dad to visit his old childhood friend. This was a rare sort of outing because it was just me with none of my seven siblings along to compete for attention. I was given a Shirley Temple, and when that was done, I was given another, and then one more! I fell asleep on the way home drunk on happiness and sugar.

These cookies don’t give me quite the same feeling of bliss, but they are pretty good, and I can imagine they’d make some little girl or boy mighty happy, too.

– Linda Nelson

Vegan Shirley Temple Cookies

For the Cookies:

1/2 cup vegan butter
1/4 cup canola oil
1 cup powdered sugar
1 1/2 teaspoon orange zest
1 1/2 teaspoon lemon zest
1 tablespoon orange juice
1 tablespoon lemon juice
1/4 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt


Preheat the oven to 350. Stir together the butter and oil in a large mixing bowl. Gradually add the powdered sugar, then stir in the zests, juices, and almond extract.
Sift in the flour, baking powder, baking soda, and salt, and mix until just combined. The dough will be somewhat thick.

Drop dough by the tablespoon onto a parchment lined cookie sheet. Bake for 10 to 12 minutes, until the bottoms are golden and the cookies are firm.

Garnish with cherry butter cream made with 1/3 cup vegan butter, 1/3 cup shortening. Cream together, and gradually add 2 1/4 cups powdered sugar. When the sugar is mostly incorporated, add 1 tablespoon grenadine and one tablespoon maraschino cherry juice. Top with a cherry. You may also top with a fizzy, sour cherry candy as the recipe suggests. That didn’t sound good to me so I left it off!

Adapted from Cheers to Vegan Sweets

Bourbon Banana Bread

There are thousands of vegan banana bread recipes out there, but I think this one is going to be a fast favorite of ours. Feel free to replace the bourbon with rum, apple juice, or non-dairy milk, if you prefer.

– Linda Nelson

Bourbon Banana Bread


1/2 cup vegan butter (check out the recipe at our website)
1 cup sugar
1 1/2 cups mashed bananas
1/4 cup bourbon
1 teaspoon lime juice
2 cups sifted all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped pecans or walnuts


Preheat the oven to 375. Spray or oil an 8 x 4 inch loaf pan.

Cream the vegan butter and sugar together. Add the mashed bananas, bourbon, and lime juice, and blend until all is smooth.

Sift flour, baking powder, and salt together and mix into the banana mixture. Add nuts/

Scoop the batter into the prepared loaf pan, and bake for 45 minutes to one hour. Check at 45 minutes. If the top is getting too browned, place a tent of foil over the pan for the last bit of baking. The bread is done when a knife comes out clean.

Adapted from Cheers to Vegan Sweets by Kelly Peloza.

(To all those who have been waiting for this recipe, thanks for your patience. A certain baby pig is slowing me down!)

TCA for the Holidays!

The holidays can be a stressful time with all the giving and getting of gifts for your loved ones. But when you do your holiday shopping with Triangle Chance for All, you not only give some great gifts; you also help support our organization and our Microsanctuary residents! Here are some suggestions to guide you in your holiday gifting!

Gifts for others…

  • Microsanctuary Memberships: Give the gift of a membership in our TCA family! An individual membership is just $30 a year, and every memberships comes with an awesome TCA bumper magnet!
  • Resident Sponsorships: Help with the food and medical care for one of our TCA residents by gifting a resident sponsorship! Your giftee will receive a sponsorship package and public recognition for being a sponsor. You can choose a chicken or duck for $10/month or a pig for $35/month.
  • Merchandise: We have beautiful, ethically sourced T-shirts, long-sleeve shirts, kids’ shirts, and even hoodies in a variety of styles, most of which feature our TCA logo!
  • Photos: Matted photos of some of our residents are available for $15 (plus shipping). Contact us for more details!

Gifts for the Microsanctuary…

  • Wish List: Along with the above suggestions, you can purchase items for our Microsanctuary through our wish list! It includes everything from food, to medical supplies, to cleaning items, and more!
  • Food Expense Donations:
    • A $10 donation will help to pay for produce for the chickens and duck for a week. Just put in a note for “produce.”
    • You can make a $35 donation and help us buy a bag of chicken food, which will keep our chicken residents full for about a week, or two bags of pig food, which will feed Mott and Cordelia for about a month.  Just put in a note for “chicken food” or “pig food.”
    • A $50 donation will help us buy scratch grain ingredients, which are crucial to help keep the chickens warm and nourished during these winter months. Just put in a note for “scratch grains.”
  • Straw Bales: You can make a $15 donation to pay for two bales of straw, which help keep the chicken houses warm and the yard dry. Straw bales also come with the added bonus of hidden wheat berries, and they make great toys for chickens and pigs alike! Just put in a note for “straw bales.”
  • Towels and Blankets: If you are in our area, you can donate gently used towels and blankets for the residents!

Cranberry Walnut Pie

It is always fun to create something new in the kitchen! I’ve been hearing so much about cranberry walnut pie that I decided I had to try one myself, and I’m very glad I did.

Most of the recipes I looked at on line had so much sugar they made my teeth ache just to read through the ingredient list. I’ve reduced the sugar by half, and it really allows a tart burst of flavor from the cranberries.

– Linda Nelson

Cranberry Walnut Pie


homemade double pie crust or a vegan commercial brand
1 12 ounce bag fresh cranberries, coarsely chopped (I used my food processor to chop)
1 cup walnuts
3/4 cup packed brown sugar
zest of one orange
4 tablespoons flour
1/4 cup melted vegan butter


Preheat the oven to 325 degrees.

Line a pie plate with the bottom crust. Mix the chopped cranberries, walnuts, orange zest, brown sugar, flour and melted butter in a medium bowl.

Scoop the filling into the pie crust, and top with a lattice crust or a well vented top crust. Crimp or flute the top and bottom crusts together.

Cover the edges with foil or with a silicon pie crust edge cover, and bake for 30 minutes. Remove the foil or edge cover, and bake until the top and edges are golden.

No Egg Nog

Are you looking for a quick and easy item to bring to tomorrow’s gathering?

This No Egg Nog is sure to be appreciated for Thanksgiving dinner or for any time during the holiday season, and it takes minutes to make.

No Egg Nog

5 cups vanilla non dairy milk
1/3 cup maple syrup
1/3 cup amaretto
1/3 cup whiskey
1 teaspoon pure vanilla extract or the scrapings from one vanilla bean

Whir until frothy in a blender, and decorate with nutmeg.

Caramelized Onion Tart

By request, I’m posting this Caramelized Onion Tart Recipe. This is very decadent, and delicious, and would add to any holiday gathering.

It can be served warm or at room temperature so it is the perfect dish to bring to an event.

– Linda Nelson

Caramelized Onion Tart

For the crust:
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening ( I make my own with the vegan
baking .net recipe)
3 to 6 tablespoons ice water

Whisk the flour and salt in a bowl. Cut in the shortening. Make sure to chill it before you begin! Add 3 tablespoons of the ice water pressing the shortening against the bottom of the bowl. Add additional tablespoons of water one at a time until the dough forms together. Roll into a bowl, flatten, and put in the fridge until the tart ingredients are ready.

For the topping;
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
3 to 4 cloves minced garlic
2 large sweet onions or 3 medium sliced into thin, half moons
1 teaspoon sugar
1 1/2 teaspoons balsamic vinegar

To make the topping: In a large skillet, heat the olive oil and pepper flakes over medium heat. Add the garlic and cook for about 1 minute. Be careful not to burn the garlic! Add the onions and cook and stir, cook and stir until they are brown and sweet to the taste. It will take you about twenty minutes. If they cook too fast, they will burn. Add the salt as they dry out since this will release more moisture. When they are done, set them aside.

To make the filling:
8 ounces non-dairy cream cheese at room temp.
6 tablespoons nutritional yeast
2 tablespoons fresh, finely chopped basil or 2 teaspoons dried.

Stir the ingredients together until creamy and smooth.

Roll out the pie crust and place it in your pan. Spread the filling over the crust, and spread the onions over that. Bake in a preheated 375 degree oven for 40 to 50 minutes.

I served mine with homemade mango chutney. This is very rich!

adapted from Pies and Tarts with Heart.

Noggy Bread Pudding

If you’re looking for an easy recipe idea to whip up when those extra relatives are in town, this may do it. It would be equally good served for brunch or as dessert, and I think it would be rather irresistible with a dollop of vegan cashew cream or coconut cream on top.

– Linda Nelson

Noggy Bread Pudding


6 cups cubed French bread (I used a whole wheat baguette.)
2 1/4 cups non-dairy nog (You can use a commercial brand or make your own at home. I’ll post my homemade recipe soon.)
1 1/2 tablespoons corn starch
2 tablespoons maple syrup
2 teaspoons rum extract
1/2 teaspoon nutmeg
1 teaspoon cinnamon, and more for sprinkling on the top
1/2 cup toasted slivered almonds
1/2 cup raisins


Grease an 8 inch baking dish, and preheat the oven to 350.

Whisk the corn starch with the maple syrup and rum extract until smooth in a big bowl, and then add the non dairy nog.

Add the bread cubes to the mixture above, and wait until the cubes are softened and the liquid is absorbed.

Fold in the almonds and raisins along with the nutmeg and cinnamon. Scoop the mixture into the prepared pan, and bake for 35 to 45 minutes or until it is golden and firm.

Feel free to substitute other nuts or dried fruits for the almonds and raisins.

Your kitchen will smell heavenly so you might not want to make this once you’d like your guests to leave!

Nacho Tots Casserole

I think this would be the perfect dish to bring to your neighborhood potluck or to your Thanksgiving feast with family.

It has the tastes and textures that omnivores are used to, and it seems almost the perfect “gateway” recipe to living a vegan life. It doesn’t hurt at all that it is just plain delicious!

– Linda Nelson

Nacho Tots Casserole

First make the cheesy sauce.

Nacho Cheezy Sauce
3 cups soy milk or other non dairy milk
6 tablespoons nutritional yeast flakes
1/2 cup raw cashews (these will need to soak for a couple of hours or overnight unless you have a powerful food processor or blender.)
3 tablespoons oat flour
2 tablespoons cornstarch
2 teaspoons onion powder
1 teaspoon garlic powder
1 1/2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon fine sea salt
1/2 teaspoon ground cumin

Add all of the ingredients to a blender jar or food processor. Blend the mixture on high until all is smooth

Pour the mixture into a sauce pan over medium heat. Bring the sauce to a simmer while whisking. Once it simmers, turn the heat down, and cook while whisking until the sauce has thickened.

Now make the casserole!

1 tablespoon oil or cooking spray
1 large yellow onion, diced
1/2 cup thinly sliced scallions (I didn’t have any, but I’m sure they would add to the dish.)
1 recipe Nacho Cheezy Sauce
salt and pepper to taste
1 two pound bag of potato tots, thawed
paprika for sprinkling
hot sauce (optional)

Preheat the oven to 400 degrees. Oil a 13 x 9 inch glass casserole dish with olive oil or oil spray.

In a large skillet or wok, heat the oil over medium high heat. Add the onions, and cook, until the onions are soft and slightly browned.

Stir in the scallions and the hot sauce, if using, into the cheese sauce. Add salt and pepper.

In a large bowl, combine the onions and the thawed potato tots. Gently fold the sauce in just until all is coated. Scoop the mixture into the prepared pan, and sprinkle with paprika. Bake for 15 minutes.

I added 1 cup of black beans and 1 small can of sliced black olives to the top of the casserole after the initial 15 minute baking time.

Bake another 5 to 10 minutes after you’ve added toppings until the casserole is piping hot.

Remove from the oven and add chopped tomatoes, sliced scallions, or anything else you’d like to the top, and serve.

This was adapted from the excellent Vegan Casseroles book by Julie Hasson.