#4th of july – @animalplace on Tumblr

This 4th of July we are celebrating the freedom of Zelda and 1,999 liberated “spent” hens… Freedom from confinement, constant suffering, commodification, exploitation, and death sentences. Help us help all the hens we sadly are unable to save by refusing to support the violence inherent to the egg industry and ditching eggs.

animalplace

What’s a better way to celebrate America’s independence than to chew down on a yummy Field Roast burger!? You get satisfaction and the animals get freedom!

#field roast #vegan burger #veggie burger #4th of july #vegan celebration #yum #animal liberation

animalplace

It wouldn’t be 4th of July without a yummy grilled hot dog! Give animals their freedom and try one of Tofurky’s delicious meatless alternatives instead!

Live in the Bay Area? You can stop by Animal Place’s Vegan Republic and buy some vegan hot dogs!

#4th of july #hot dog #vegan hot dog #vegan #tofurkey #animal liberation #animals have rights too #vegan celebration #vegan bbq #vegan food

animalplace

We’re counting down to the 4th of July! Our gelatin post garnered a lot of debate and discussion...for those of you who want to celebrate summertime with some vegan s’mores, here’s what you do! Graham crackers (Nabisco Grahams original is vegan or purchase vegan graham crackers online), + vegan chocolate (Rice Dream, many dark chocolate) + roasted vegan marshmallows (Dandies is available in many stores) = delish!

In the Bay Area? Buy your vegan chocolate and marshmallows at Animal Place’s Vegan Republic.

#animal place's vegan republic #smores #vegan smores #vegan #marshmallows #vegan marshmallows #camping #4th of july #chocolate #yum #desert #fun

animalplace

This week Sanctuary Sweets breakfast celebrates freedom for our country and all animals with this gorgeous and delicious way to start your day - the 4th of July Parfaits by The Vegan 8.

Ingredients:

5 Ingredient Cinnamon Granola

2 cups old fashioned gluten-free oats
1 tablespoon cinnamon
1 cup chopped pecans (plus extra for garnish, if desired)
1/2 cup syrup
1/4 cup almond butter

Fruit

1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 13.5 cans of full fat canned coconut cream (placed in fridge overnight, I highly recommendThai Kitchen as it is always thick and creamy and works best)

Note

For the coconut cream, I chose to whip mine so it was extra fluffy and had volume in the parfaits. You can follow my tutorial here. You can skip this step and just scoop the thickened cream from the top of the can instead, if you rather. However, I did find by whipping it, I was able to fill up my glasses more. Also, I didn't add any sweetener, as the cinnamon and berries were plenty sweet and I wanted to keep it healthy.

Preparation:

Make sure your cans of coconut milk are the full fat kind and have sat in the fridge overnight, so the cream will have separated at the top of the can. Once that has been done, get ready to prepare your granola. Line a large sheet pan with parchment paper and preheat an oven to 325 degrees.
Add the oats, cinnamon and chopped pecans to a medium bowl and stir well. In a separate cup, combine the syrup and almond butter. Add to the dry ingredients and stir really well with a spoon until it all comes together and is sticky.
Spread out onto the prepared pan evenly, about 1/2 inch thick. Bake for 15 minutes. Remove the pan, stir around the granola well so it can cook evenly. Place back in the oven for about 10 more minutes until very golden brown. Let cool for 10 minutes to crisp up.
Meanwhile, remove your coconut milk cans from the fridge. Carefully scoop out only the cream out of each can and add it to a large bowl. Once you get to the water, stop scooping. You should get about 1 1/2 cups of coconut cream. Whip the cream on high with an electric hand mixer for 5-10 minutes, or until lighter and fluffier. I did not add any sweetener. I found the subtle, nuetral cream was the perfect backdrop to the sweet berries and granola.
Begin to layer your serving glasses. Start by layering the granola on the bottom, followed by a couple of spoonfuls of the coconut cream (either whipped or straight from the can), blueberries and raspberries. Repeat. Top with one more dollop of the cream and a strawberry tip (optional), sprinkled cinnamon and extra pecans. If wanting to decorate it as I have, just insert a flag into the strawberry tip. Keep in mind, the layering may vary depending on the size glasses you use. It will be delicious no matter what! These will keep fresh in the fridge up to 2 days.

Recipe and photo credit to: http://thevegan8.com/2014/06/27/4th-of-july-granola-parfaits/

#sanctuary sweets #4th of july #parfait #granola #fruit #vegan breakfast recipes #coconut whipped cream #vegan #vegetarian #what vegans eat #what vegan food looks like