Foto Friday

Foto Friday artwork for Tuesday's Horse. By Patsy.

Hey it’s Patsy. Let’s look at something beautiful heading into the weekend. I’ll be back later with some vegan foodie stuff. I have been baking feverishly making all kind of pumpkin treats.

This picture is from the Twitter account @horsesofweek. I am so in love with it. Later, gators!

Brownie Bombs by Chocolate Covered Katie

Brownie Bombs by Chocolate Covered Katie.

Hey there my great friends at Tuesday’s Horse and The Horse Fund.

You are either going to love me or hate me for bringing this chocolate sensation that’s easy to make in a food processor, only 4 ingredients, vegan, keto, no bake, and as Chocolate Covered Katie says, “super impossible to stop eating!”

My daughter is having a sleepover with 4 other girls and they have already made a batch, eaten them and working on the next batch.

INGREDIENTS

1 cup nut butter of choice, or allergy friendly
2/3 cup cocoa powder
4-5 tbsp sweetener of choice, or as desired
1/4 tsp salt
optional 2 tbsp coconut oil

Okay, before you get excited and think I have thrown something exotic at you with the nut butter thing — it’s not some specialist thing. It’s any “butter” made with “nuts”. For example:

“The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters.” says Wikipedia (they explain it better).

See! So you should have everything you need in the house or easy to grab. My girls used some almond butter I made first time around, but are making their next batch of delights with peanut butter. From all the squeals I hear they must be finished.

INSTRUCTIONS

Blend everything together in a food processor—scraping down the sides as needed—until it forms a smooth dough. Roll into balls. If you’ve added melted chocolate or coconut oil, refrigerate just until the dough is firm enough to scoop into balls with a mini cookie scoop.

Don’t you just love me for this?

CHOCOLATE COVERED KATIE COOKBOOK

You’ve gotta get the Chocolate Covered Katie cookbook. Came out in 2015. Has a perfect five star rating on Amazon.com. There’s a reason. One of my all-time favorites and go to for chocolate!

Chocolate Covered Katie Cookbook. Click to buy at Amazon.com.
Click to Shop at Amazon.com.

Bye for now. Oh, before I go, I am going post some horse treat recipes. There’s a really special reason that I am so in love with for us doing it. Stick with us.

Later, my veganators!

Updated at 5.08 am 9/9

Shaved watermelon . . . Yes!

Round watermelon with slices. USDA.

Hello there everybody. Happy Labor Day. How about something totally cool and so, so fresh?

You’ve got to do this before summer is over. I didn’t have any chocolate chips but had some fresh mint. Oooh la la.

Shaved Watermelon with Dark Chocolate Chips

View this post on Instagram

Whole Watermelon Shaved Ice Dark Chocolate⁠ ⁠@veganessential 🎥 @tastemade ⁠ Ingredients⁠ 1/2 a small watermelon⁠ Dark Chocolate chips⁠ #vegan ⁠ Steps⁠ Cut the watermelon in half, scoop out in balls then set to chill in the refrigerator.⁠ Scrape out the remaining watermelon flesh.⁠ Blend all of the watermelon flesh in a blender.⁠ Strain and pour into a pan. Freeze until solid.⁠ Scrape out with a spoon.⁠ Place the shaved ice in the center of the watermelon cup. ⁠ Then place the watermelon balls around the sides of the watermelon cup.⁠ Decorate with chocolate chips to finish. . . . . #summerhacks #veganfood #plantbasednutrition #plantbasedathlete #veganlifters #veganfoodshare #tryingvegan #cleaneatinglifestyle #veggiegrill #healthylife #planteating #healthybreakfast #cheflife #plantfood #plantbasedpower #plantbasedfoods #ecofriendly #plantbasedfoodie #animalsabove #nutritionalyeast #nooch #theveggieburger #vegetariano #veganfoodie #veganrecipes #vegnews

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Vegan Watermelon Granitas

Not a melon baller? Ha ha ha ha! How about this? Serves 4.

Vegan Water Melon Granitas. By Jessica in the Kitchen.
Vegan Watermelon Granitas. By Jessica in the Kitchen.

INGREDIENTS
1/2 watermelon, seedless or seeds removed (4 cups cubed watermelon)
Juice of two limes
3 tablespoons agave nectar

Be careful not to make it too sweet. You may want to use a little bit less than 3 tablespoons but in my opinion not more.

Now just blend it, spoon it out into a freezer friendly container, and freeze it like in the Instagram recipe above. Takes about two to three hours to be solid enough.

Then you scrape it out with a fork (that’s how I do it). Put it in a glass container and serve with a spoon. Depending on the depth of the glass, I serve it with ice tea spoons.

My sister-in-law pours a shot of vodka over hers. She’s supposed to be on a fruit “cleanse” at the moment, so not sure how the vodka figures into it. Is vodka fruit based? Shows you what I know, right? Wink!

How to Juice a Lime

I am normally not a klutz in the kitchen but I am messy as heck trying to juice fruits. It runs down my arm. I found this helpful.

Three Ways to Juice a Lime. Wiki Tips.
Three Ways to Juice a Lime. Wiki Tips.

So Healthy

Healthline says this about (vodka free) watermelon:

Watermelon is a surprisingly healthy fruit. It has a high water content and also delivers many other important nutrients, including lycopene and vitamin C. These nutrients mean that watermelon isn’t only a tasty low-calorie treat — it’s also very good for your health.

Do horses eat watermelon?

Most will. Ours do for sure.

In small quantities, a bit of watermelon rind is fine. Your horse can eat the ripe part, too, seeds and all. Some may not like melon, while others will be wild about it.

I just cut one in half, whether a big oblong one, or a round one, and put it on the ground. I find this the best way to keep fingers out of the way especially with kids around. Horses naturally know what to eat and how much. Ours leave most of the rind behind for example.

Lve Ptsy

PS Fingers crossed I don’t have a dozen typos. 

How vegan are you if you’re vegan at all?

Brown horse with big white blaze trotting in green field.

Hey there Tuesday’s Horse-ers. This is not a recipe post. It’s a philosophical post.

If you are vegan, has anybody ever asked you, “how vegan are you?” I usually say I am 99% vegan. 100% sounds too much like perfection to me. Can anybody do that? Some I guess.

Still, isn’t there a chance no matter how careful you are that an animal derived product escaped your notice and ended up in your mouth? Or what if the labeling is wrong or deliberately misleading? Apart from being a chemist and testing every product, you must rely on labels. Or what you are told.

Here’s a good example that loads of people starting out as vegans don’t know. I didn’t.

One of the most common foodstuffs commonly overlooked when starting out vegan is sugar. I did. Never occurred to me sugar could not be vegan. There’s not an animal in sight when it’s being made, right? Well kind of, sort of.

There are no animal products in sugar, but companies use the bone char from slaughtered animals to “whiten” it. PeTA explains, “Bone char is made from the bones of cattle who were slaughtered in foreign countries and sold to traders in other foreign countries, who then sell the bones back to the U.S. sugar industry.”

Gross. But I didn’t beat myself up about it. Why should I? Nor should you if something like this happens. Be kind.

There are all types of vegans too. Not just “dietary” vegans. Check out this lady.

I have a vegan friend, super sweet girl, who won’t attend symphony concerts or Opera after learning violin strings are made with cat gut. I told her I didn’t think so anymore. I looked it up and we were both sort of wrong. Some are made with gut but not cat gut any longer it seems.

“Roughly 300-years ago, the strings for most bowed instruments – violin, harp, cello, and some bowed instruments you’ve never heard of — were made from animal intestines. While they’re often referred to as catgut strings, these strings were never made from cat intestines. Rather, most catgut strings are made from the intestines of sheep.

“After being expertly stretched, dried and twisted, gut strings create a rich, resonant and expressive tone when stretched taught between both ends. As gut string engineering improved throughout the decades, string makers all shared the same goal – to yield strings with enough mass to be resonant, but flexible enough that it can vibrate properly. Without the right amount of mass, strings produce a weak and hollow sound; without flexibility, the harmonics won’t be in tune.

“Today, gut core strings are still used, namely by more advanced, and professional players, but they aren’t the best option for most violinists since they are fragile, temperamental, and break down faster than their steel- and synthetic-core counterparts. Your violin string’s post-core production is more or less the same, regardless of which material you select.”

Source: https://www.connollymusic.com/stringovation/how-are-violin-strings-made

I admit reading the above made me feel a bit queasy. In the meantime, if we are judging by percentages, how many points do I knock off my vegan percentage rate if I attend a classical music concert now—knowing that? See what I mean.

My gentle suggestion is that you eat according to what you have knowledge of. All the rest of it you can discover and work out along the way. Few people make a lifestyle change as big as this overnight. It is a new sensitivity. Let it unfold naturally and peacefully. Please do not allow anybody to judge you or make you feel less than.

Here’s a cool statement from PeTA that sums up dietary veganism very nicely.

“Eating vegan isn’t about ‘perfection’ or a quest for personal purity—it’s about achieving real change for animals suffering in the food industry.”

You see. It’s about them. Not us.

Big hugs, Patsy.

P.S. Please leave me some feedback. I love hearing from y’all.