870. Grateful for the Most Awesome People on the Planet!

A quick stop to Vegan Haven or one of Seattle’s vegan restaurants is always an extra touch of joy.  I love that it’s just that easy to find like-minded people in such a large city.  Granted, being the introvert, I don’t introduce myself or butt in to other’s conversations, but just being in the energy of compassion with these people is inspiring.

And I know a lot of loving people in all of my outside roles, but there is something about adding the “no-animal products” piece that makes me feel a little comradery with the other vegan shoppers and diners.

I remember my first time finding a vegan restaurant – imagine, ordering ANYTHING off the menu!  I smile when I hear that same joy echoed by other new comers. And to me, the simple appreciation of these compassionate people, makes them super awesome!


Grateful for Vegan Kids

I just can’t let these inspirational darlings pass by. I’m not only grateful for them, but especially grateful for supportive family members accepting and encouraging them.

 Peta has announced the winners.. (more)..

872. Grateful for safety

It doesn’t matter if you love or hate animals, some jobs are just dangerous.  The slaughterhouse, or meat-packing industry, is one of the most dangerous jobs around.

Dangerous to the physical body – nearly one third of employees in the meat-packing industry are injured, or killed.  The industry leaders may tell you injury rates improved lately,  but  more…

873. Grateful I Live Congruently

Sometimes it happens, someone I know pretty well, or even not very well, has somehow never been enlightened to the fact I’m a vegan. The response is a bit satisfying though – no, not the protein response, something else.

 The conversation might sound like this:   more…

Coming soon in Seattle – Vegan Make & Takes!

Gather with six to ten other food-conscious people preparing delicious vegan meals to take home and freeze, or eat immediately!  Good conversation, good food, and good Fun!   Stay tuned for more details.

Grateful for Vegan Food Swaps

Yes, so grateful to be part of a vegan food swap! A what?  Cat from http://www.theverdantlife.com/ has organized any willing vegan blogger to swap a package of food with other vegan bloggers.  It’s a great idea, and of course the food is even better.

So when my packaged arrived it felt a bit like my birthday! In fact, more…

Grateful for the Thoughts of a Chicken

Surrounded by animal lovers in an animal communication workshop (aka – pet psychic), I thought the students would know all animals share thoughts and feelings like their beloved horses and dogs.  After a cow being referred to as a ‘big mound of flesh” I discovered ..more..

876. I’m Grateful The Animals Know They Can Trust Me

My life is taking a turn with a new purpose, to rescue and serve animals and help end their needles suffering..more..

877. Grateful to be Minus the Mucus

I contracted a small head cold the other day, at least that’s what I thought I had.  I’m fortunate to have a chiropractor that’s not a back-cracker but holistic healer.  When I asked if he’d work on my cold I was just developing he instead tested me for allergens.  Most people don’t really  have viral colds, they told me, but allergic reactions.  Very quickly they found I was having a reaction to milk.

Milk?  But I’m a vegan!

Read more …

Remaking a rice favorite – in a simple way!

Before my veg days one of my favorite dishes to make was Rice-a-Roni (chicken) with frozen green peas and often mixed with ground beef.  I don’t use too many packaged foods anymore and have never tried to recreate this before, I usually make risotto when havng a creamy rice craving but today I was short on time.

Don’t get me wrong, this is really nothing like Rice-a-Roni – it’s much better! Better tasting, better for you, better for the animals!

Here is my new rice dish, it’s very easy and few ingredients:


1 3/4 c white rice

1/3 c tvp

4 cups vegetarian “chicken” stock (or just vegetable)

1 c diced carrots (or less)

1 c frozen green peas

Field Roast Apple Sage Sausage

Heat veg stock to boiling, add rice, tvp and carrots. Reduce heat and simmer for 20 minutes. During the last 3 minutes add green peas.

While rice is cooking, saute Field Roast in lighlty oiled pan over medium-low heat until lightly browned.

Serve sausage whole with rice or cut an mix in the rice casserole style.  I like tthis as the apple sage adds an extra tang to the rice!

Rice with Field Roas and broccoli