Welcome to 2018

Image Credit: iStock Photo.

Hello and welcome to another year at Tuesday’s Horse.

We have a lot planned for 2018. Some old. Some new.

As we gear up to roll out those changes let us know what you would like to see, what you would like us to do more of, or less of. Anything. Everything. Regarding horse protection and welfare issues.

Your feedback is important to us. Email us at info@horsefund.org or leave us a message in comments.

Featured image: iStock.

Celebrate the New Year Vegan style with delicious eats


LOUISVILLE, KENTUCKY — Hi, it’s Vivian.I get asked occasionally why we have vegan recipes on Tuesday’s Horse. Because a vegan diet is so rewarding — supreme of which — it spares horses or any animal headed for the human dinner table an excruciatingly painful and terrifying death.

So please join us this New Year by having a delicious and peaceful celebration and advocate from your plate at the same time.

My friend Charlie, who is a fabulous vegan cook and neighbor, suggested we have veggie burgers on New Year’s day. We made a pre-holiday batch of the recipe below and they are scrumptious. I can make all by myself which shows that you can too.

These vegan burgers are made with black-eyed peas. Perfect. All you need is add the green. I am making this remarkable Avocado Kale salad.

The black-eyed pea vegan burgers recipe is from Chowhound.


3 tablespoons vegetable oil
6 medium cremini mushrooms (about 4 ounces), cleaned, stemmed, and sliced 1/4 inch thick
Kosher salt
Freshly ground black pepper
1 medium shallot, finely chopped (about 2 tablespoons)
1 medium garlic clove, minced
1 (15-ounce) can black-eyed peas, drained and rinsed
1 medium scallion, thinly sliced (white and light green parts only)
2 tablespoons finely chopped fresh cilantro leaves and stems
1/2 teaspoon tamari*, plus more as needed
1/4 teaspoon Tabasco Sauce, plus more as needed
4 toasted vegan ciabatta or burger rolls, for serving

Jump here for directions: http://www.chowhound.com/recipes/black-eyed-pea-vegan-burgers-29433

Notes: We used a portobello mushroom together with some every day garden variety mushrooms to make up the 4 ounces. I am not a fan of Tabasco but it gives the burger zing so glad we kept it in. *Tamari is wheat free soy sauce. Soy sauce is saltier so I suggest you do not add salt when you make these. You can always add it once they are cooked.

Vegan Richa's Black-Eyed Pea and Lentil Soup image.

by Vegan Richa

If you want a deluxe soup for New Year’s Day this is the best soup recipe I have ever tasted, hands down. Vegan Chef and author Richa Hingle is one of the most talented vegan cooks, and that’s saying a lot because there are many, many great vegan cooks.

Go here to learn from Richa how to make this rich soup.

If you are a vegan, adventurous in the kitchen and love Indian food check out Popular Indian Entrees. You will never be the same — in a good way! Come back here and tell us about it.

Featured: ChowHound
Soup: VeganRicha