Vegan Walk & Chalk – Saturday, 21 October 2017

Vegan walk & chalk!

Saturday, 28 October 2017 11:00 am

@ National Carillon

Creator: Laila El Ayadi

We missed the worldwide vegan chalk bomb, but it’s never too late to plant seeds of compassion!
Let’s get pumped for a beautiful spring day walk around the lake with fellow vegans spreading colourful messages of kindness. Bring your chalk and have your favourite quotes ready!
Pooches are most welcome to participate, and if you have a picnic rug and can bing some food along please do so and we’ll stop for a picnic after our fun and creative venture

Looking forward to seeing you there!

Inaugural World Vegan Day Lunch @ Parliament House – Saturday, 4 November 2017

Come to a special celebration of World Vegan Day in the Great Hall Of Parliament House in the nation’s capital, Canberra! One of the most significant buildings in Australia and the political heart of the nation. This is the first time such an important vegan event is being held in Parliament House and the Parliament House Executive Chef has created a world class vegan menu featuring Indigenous and gourmet plant produce. To toast the celebration there will be a fine vegan Sparkling Pinot Rose from Goodwill Wine. Please refer to the beautiful menu below.

There will be a display of Vegan Kids Magazine and Cruelty Free Super information, raffle prizes, and inspiring videos from animal sanctuary charities from around Australia.

Thought provoking speakers will include Joey Carbstrong, Greg McFarlane from Vegan Australia, Dr Anthony Hadj and Melissa Vanderhorst. Our MC for the occasion is Ron Prasad.

https://www.trybooking.com/book/event?eid=307058

Here is the menu:

And here’s a lovely article about the event!

Australia’s Parliament House to Host ‘World Vegan Day’ Lunch!

Latest Poultry Place Newsletter – August 2017

Poultry Place TurkeysClick here for the latest update from a Poultry Place: August 2017

A Poultry Place is a no kill sanctuary which offers a safe, permanent home to rescued and unwanted domesticated poultry (roosters, chickens, ducks, turkeys and geese).
www.facebook.com/apoultryplace

A Poultry Place Newsletter Archive:

August 2017July 2017June, 2017, April 2017, March 2017, December 2016, November 2016, September 2016, July 2016, May 2016March 2016January 2016December 2015October 2015August 2015June 2015March 2015December 2014November 2014October 2014September 2014July 2014June 2014May 2014March 2014January 2014December 2013November 2013September 2013July 2013

You can always make a financial contribution to the running costs of A Poultry Place anytime via direct deposit to the following bank account BSB 012925 Account 484228991 or by contacting the human via freechook@bigpond.com

See Bede’s recent TEDx Talk here.  You can also watch Bede being interviewed and read more about his sanctuary here.

Kushari – a traditional Egyptian dish (Recipe simplified by Francine)

Recipe by Francine Horne

I found this recipe years ago in a magazine. It is cheap and easy to make. I have simplified it even more.

Serves: 6

Ingredients:

1 can brown lentils
1 cup uncooked Basmati rice
1 cup uncooked macaroni
2 onions, thinly sliced
2 tbsp olive oil
4 cloves garlic (or 4 teas minced garlic)
1 can crushed tomatoes
1 can chickpeas
1/2 teas (or more!) teas chilli flakes
Salt and black pepper to taste

Crispy Onion Garnish
2 onions, finely sliced
Oil for deep frying

Instructions:

  • Boil and cook rice and macaroni separately.
  • Meanwhile heat oil in large frying pan over medium heat.
  • Add onion and garlic. Cook and stir until onion is lightly browned.
  • Pour in the tomatoes and season with chilli flakes.
  • Simmer for 10 mins, add a little water if necessary.
  • Season with salt and pepper. Set aside.
  • For an addional crispy layer of onions, heat 2 tbspns oil in a large frying pan and fry sliced onions until a deep golden brown, stirring frequently.
  • Remove with slotted spoon and place on paper towels.
  • Mix the cooked rice and the lentils.
  • You can put it in layers like the Egyptians do, or just mix it all together.  The egyptian way is to start with a bottom layer of mixed rice and lentils. A second layer of macaroni followed by a layer of sauce mix and a top layer of chickpeas. Add the fried onions on top to garnish.