There are some really magnificent and kind people on this planet. They are compassionate, unselfish and full of love. I met a few such people last week at the Catskill Animal Sanctuary, where I had the honor of being their first guest instructor and teaching a 5 Ingredient Vegan cooking class!
Catskill Animal Sancturary (CAS) was co-founded in 2001 by Kathy Stevens. Since it’s inception CAS has rescued and provided sanctuary for over 2,000 animals in need! During my 3 day stay at the farm I met cows, pigs, horses, goats, sheep, chickens, ducks and turkeys. It was my very first time ever touching a pig or a cow, and even seeing a turkey in person! It was a beautiful to see them all hanging out together in the barn.
Each of these lovely creatures had an amazing story. They were mostly rescued from neglect and human cruelty. Another thing that I noticed was that each of the animals had a distinct personality, and definite intelligence. What touched me most was how happy and comfortable they all seemed in their safe home.
So many people want to adopt a vegan diet, but are unsure of where to start. CAS is helping to ease that confusion and make it fun! The compassionate cuisine program is run by Chef Linda Soper-Kolton. She, along with the guest chefs (like me), are showing people that vegan food is delicious, nourishing and easy to make. It was a great honor to teach my 5 Ingredient Vegan cooking class. I hope to be teaching again later in the season.
You should see the sprawling acres surrounded by dense forest at CAS, and the animals munching on grass and enjoying a peaceful life. Have you ever visited a farm sanctuary? If not, I urge you to visit one. You’re going to want to return again and again (as I do).
Check out this article that I wrote for the Vegetarian Times blog about why you should visit an animal sanctuary. Then lets book a room at the cozy CAS guesthouse, and meet the animals together!
1 large fennel bulb
1 ripe avocado
1 ripe mango (preferably a yellow Champagne mango)
juice of 1-2 limes (or lemon)
sea salt & fresh pepper to taste
Shred the carrots and fennel using your food processor’s shred blade. Place the vegetables in a large bowl. Cube the avocado and mango, and then add it to the bowl with the vegetables. Squeeze the limes or lemon into the slaw, and then stir well to coat. For a creamier slaw, massage the avocado into the vegetables using your clean hands. Season to taste with sea salt and pepper. Extra additions include: cayenne pepper, fennel seeds, and red cabbage.