Tuesday, May 29, 2012

Wedrose Acres Animal Sanctuary & Vegan Potluck

The truth about vegans.... We. Love. Food.
And animals too<3

Went out to visit Wedrose Acres Animal Sanctuary (just outside of Bloomington, IL) with Alexis this weekend. There was an awesome vegan potluck and we got to play with, and feed the adorable animals! There were llamas, horses, goats (the babies with long ears were the cutest), even a CAMEL!? And lots more! I had a blast, met some cool people, and the food was amazing! 

One gal, Sandi, made this bomb chocolate pie that had a chocolate chip cookie as the crust.... and it was even gluten free! She is going to give me the recipe and I can't wait to make it! I promised her I would keep it under wraps though, sorry!


 Alexis feeding some Llamas....lol

 I grew up around horses, I love them! 

 Alexis made a gluten free brown rice pasta salad that was amazing. On the way home we discovered a homeless man and gave him leftovers. 

I made my favorite Spaghetti Squash recipe to share at Wedrose:) here is the recipe I modified from Smitten Kitchen if you would like to try it yourself! It's vegan and gluten free. Make it sans chickpeas and it's also Paleo!
Pictured without Cilantro garnish... I forgot this time. 
Moroccan Spiced Spaghetti Squash
  • 1 medium spaghetti squash
  • 8 oz mushrooms
  • 2 tablespoons coconut oil
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 1 1/2 teaspoons sea salt (or to taste)
  • 3 tablespoons  raisins
  • Half of a 15-oz can chickpeas, drained and rinsed
  • 2 tablespoons chopped fresh cilantro
  1. Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later).  Roast the halves face-down on a greased baking pan or sheet for 30-40 minutes, until the flesh of the squash is tender and has separated into spaghetti-like strands.
  2. While the squash cooks, heat the coconut  oil in a small saucepan over medium heat. Add the garlic and mushrooms and cook until the mushrooms are soft. Stir in spices, salt, raisins, and chickpeas and remove from heat.
  3. When the squash is done, remove from oven and let it sit for five minutes, or until it’s cool enough to handle. Using a fork, scrape the squash flesh out of its skin into a bowl, separating the strands as you go. Toss the squash with the spiced oil mixture and cilantro. Serve warm.

Hope you all had a good long weekend :)

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