Dedicated to all the rabbits who became angels this year

Your mama misses you, Polly, Ghirardelli, Woodstock, Boo and Cocoa. No matter how many years pass, you will all reside in my heart.

The Hoppy Vegan

Privacy Issue

"Hey you always stare at me when I''m in my litter box. You want privacy? Close the door!"

Remembering Woodstock

Holding my sweet Woodstock

This sweet boy left me two years ago today. Hard to believe it has been that long. He is and always will be in my heart. I imagine he and Cocoa are having one heck of a hopping time at Rainbow Bridge.

In Memory of My Beloved Cocoa

Cocoa beside his beloved Ruby

Cocoa left for the Rainbow Bridge sometime today in Florida.  An infection is all I know, as the news came to me through a third party, so I have no details other than this. Cocoa was 11 years old, the second rabbit I adopted. I cannot write anymore at this time as I am too devastated to write a coherent tribute. But I wanted to at least post this beautiful boy's photo. His mate, Ruby, the red-eyed white Rex in the photo above, is also 11 and, I am sure, is heartbroken as well.

The Hoppy Vegan Will Hop for Farm Animals This Fall

I am so pleased to announce that I plan to walk for the farm animals this October in Washington D.C. to  support the great work of Farm Sanctuary. I promise to wear rabbit ears to represent all the bunnies in my quest to raise at least $300 for this great cause (so far I've raised $125, thank you so much to those who have already given!) I am hoping you, my readers, whoever and wherever you are, will help. Click on the donation box in the upper right corner of this blog. $10 is all I ask to help Farm Sanctuary continue in their great work to give animals spared the horrors of the factory farm a home of peace and a full life they all so richly deserve.

You can read about this fundraising walk here http://walkforfarmanimals.org/

And be sure to visit www.farmsanctuary.org  to read the very touching stories of some of the pigs, turkeys and sheep they have saved over the years.

You all know how passionate I am about animals and how becoming vegan has been an incredible journey and transformative experience for me. While my blog focuses on rabbits since they are the animals I know best, I care deeply for all my fellow creatures on this earth.  The suffering of animals is morally abhorrent to me, and I bless in my heart all those who endeavor to alleviate the pain and agony so many animals endure every day.  But caring for farm animals is a costly thing, and Farm Sanctuary needs our help to see that they can continue to provide the care they have provided for so many lucky animals.  Please check out their website--I am sure you will agree with me that Farm Sanctuary deserves both kudos and our ongoing support to make this world a better place for the animals.  Thank you so much in advance for your support.

The Hoppy Vegan ( a.k.a. Paulette Lincoln-Baker)

Namaste, Benjamin Bunny

"Nommmmm...."

Benjamin just loves my zafu cushion. But sadly as I leave it out in my living room, it has also become known as the "treat seat" for both Benjamin and Cinnamon.  One night I sat on this cushion with the little plate of apple slices for their evening treats. Now they expect to get their treats every time I sit on this cushion to meditate!

Vegan Roman Chick'n Cacciatore

I usually do not put recipes on this blog since there are only a gazillion vegan and vegetarian recipe blogs out there but I wanted to share a recipe I recently veganized and made my own, because, frankly, it was delicious back in the day when I was sadly still eating chickens.  Cacciatore is the Italian word for hunter, and traditionally this dish has contained chicken or rabbit meat (AARGH! I know, I know...) Per Wikipedia, in cuisine, alla cacciatora refers to a meal prepared “hunter-style” with tomatoes, onions, herbs, often bell pepper, and sometimes wine.  So while this recipe is indeed alla cacciatore, happily no hunters, chickens or bunnies were involved in the making of this dish.

The Hoppy Vegan's Vegan Roman Chick'n Cacciatore

1 pkg Gardein chicken scalloppini, thawed, cut into pieces

1 8 oz package Portobello mushroom slices
2 green bell peppers, sliced into strips
1 onion, minced
3 cloves garlic, sliced
olive oil to saute
1 28 oz can crushed tomatoes (Tuttorosso or other Italian brands are the best!)
½ tsp oregano
1 tsp fresh parsley, chopped
Salt and pepper to taste
¾ cup dry sherry or other white wine

Heat olive oil in pan (just enough to cover the bottom of the pan.)  Saute chicken pieces till lightly browned. Remove. Add mushroom slices.  You may need to add oil as you go. Saute till mushrooms are soft and browned. Remove from pan and set aside with the chicken.  Deglaze the pan with a little of the sherry.

Add peppers, onions, and garlic slices (and if needed, more olive oil). Saute till softened.

Add can of tomatoes, stir and simmer for 5 minutes. Add seasonings, stir, then return chicken and mushrooms to the pan. Stir, cover, and simmer for about 15 to 20 minutes, till chicken pieces and veggies are tender. Add ¾ cup of dry sherry, stir, cook for 5 more minutes, uncovered.

Serve over spaghetti and/or with crusty bread.  This serves 4 people.

 

Possible adaptations/notes:
 
If you’re not a fan of faux meat, double the amount of mushrooms, and add more green peppers.

Dry sherry works best for this sauce but you can use white wine as well. HIGHLY RECOMMEND getting the sherry (the drinking kind, do NOT get the cooking sherry—that stuff is crap.)