Curious about Living the Farm Sanctuary Life? Below you’ll find the introduction as well as two of the 100 recipes in the book.
From the introduction:
Close your eyes and imagine this: You step out of your daily life and into a favorite storybook. You’re back with “The Farmer in the Dell,” standing on a beautiful green pasture. All around you roam the wonderful farm animals you’ve loved since you were a child: the sheep, the cows, the chickens, and more, all living in harmony. You feel a sense of tranquility around you and even inside you.
Wherever you look, you see complete contentment.
Nestled in a lovely green valley surrounded by rolling hills, sparkling lakes, and preserved forests are homey red barns that remind you of the one in Charlotte’s Web. Cheerful animals wander in and out, jumping and skipping through open doors.
Beyond the barns, you see more pastures abounding with more pigs, chickens, goats, turkeys, and cows, and in the background you hear a symphony of happy moos, clucks, grunts, and squawks.
You see and feel . . . peace. Here, chewing mouths and twitching ears and the sounds of play are the only distractions around. All seems to be right with the world from sunrise, when the roosters crow as the buttery sun warms up the dewy green grass, till sunset, when the animals start to become drowsy after a tough day of eating and ruminating and playing and sleeping. You wonder, is this real? Or is this a fairy tale?
Now open your eyes.
This is a real place, in the real world.
This is Farm Sanctuary, the world’s premier refuge for farm animals. At our farms in New York and California, we provide comfortable homes for approximately 1,000 pigs, cows, chickens, ducks, geese, turkeys, sheep, and goats.
This is a place that gives back something most of us have lost, and returns people to a simpler, happier time and place where we lived more in harmony with nature, other species, and our core values.
We also do a great deal of serious educational work, such as keeping the public informed about the plight of factory-farmed animals. We host 100-plus events and appearances a year, many featuring celebrities such as Martha Stewart, Ellen DeGeneres, Alec Baldwin, Mary Tyler Moore, Emily Deschanel, Moby, Chevy Chase, Alicia Silverstone, Kevin Nealon, Steve-O, John Corbett, Allison Janney, Jesse Eisenberg, Jon Hamm, and others. And we lobby vigorously for laws and policies that support animal welfare.
Each year we also host thousands of guests from all over the country who come to enjoy these extraordinary farms where people and animals interact as friends, companions, and playmates.
None of these creatures is ever eaten or used to produce milk or eggs; they live fully and
freely for the rest of their existence. That’s why our visitors call Farm Sanctuary “the Happiest Place on Earth.”
This book is designed to help you share in some of that happiness.
What’s it like to visit Farm Sanctuary?
Because Farm Sanctuary offers a view of the world so different from what we see in most of our everyday lives, visitors here seldom leave without having had some kind of transformative experience.
People are inspired by a variety of exchanges. Some are moved by touch, by feeling the wool on a sheep’s back—which, by the way, is nothing like touching a sweater, but involves sinking your hands into a deep, soft-textured coat growing on a warm, living creature. And when a cow rambles over to you and asks with her big brown eyes to
be petted, it’s like no other experience in the world. Many of these gentle giants, who can
weigh up to 3,000 pounds, are like huge puppies!
The pigs, earthy animals who root around in the soil and roll in the mud, also love to be petted. Pigs enjoy belly rubs so much that they’ll roll over and let you scratch their tummies, grunting happily in appreciation.
Other visitors are moved by sights, like our goats, the farms’ entertainers. Nearly everyone delights in discovering how playful and interactive they are—much like their dogs back home.
The goats jump with joy, sometimes competing to see which of them can spring the highest.
And did you know that sheep adore attention?
They will even paw you with their front hoof, similar to the way a dog or a cat uses its paw to tap your shoulder or knee to get noticed. Chickens are also affectionate and will come right up to you.
Sometimes they will sit on your lap and let you stroke their feathers, and they’ll coo just like a house cat might purr. Often, the animals who surprise people the most are the turkeys, who are friendly, social, and curious about everything. A turkey may adopt you for the day and follow you around like a loyal dog.
All of the amazing animals you’ll meet at Farm Sanctuary are rescues—like cats and dogs you would see at your local animal shelter. And when you learn the circumstances of their rescue, your own troubles seem to dissipate for a moment.
Many people burst into tears after hearing their stories—it is such an emotional release, especially for animal lovers who are haunted by the realities of conventional factory farming. For others who know little about farm animals and factory farming, the experience is the start of a journey of learning and questioning.
Some of the many questions we get from visitors to Farm Sanctuary include: Where do the animals come from? (All over the country.) How many animals do you have? (About 1,000.) Do any of the animals eat meat? (No. All of our animals eat a plant-based diet.) But the most common question we get is: How can we be as happy back at home as we are when we’re at Farm Sanctuary?
That’s what this book will explain: how you can bring the happiness of Farm Sanctuary into your own life. And not just happiness—you can also benefit from reduced stress, a trimmer waistline, increased health and vitality, and improved longevity. On top of that, you’ll be helping to make the world a better place!
Think about it. If you can live well and be happy without causing unnecessary violence, why wouldn’t you? For many people, it’s because they have developed bad habits without truly considering them and because they don’t realize how easy it is to make simple adjustments that have profound consequences. The Greek philosopher Socrates made an important point: “The unexamined life is not worth living.” I believe this statement holds for our food choices as well: When we examine them, it’s clear we can do a lot better.
This book will help you examine the way you eat. The Five Tenets you will soon be reading will guide you through a new philosophy of diet and life. The recipes that follow will provide you with almost 100 ways to prepare delicious meals that prove a plant-based diet isn’t just good for your health, for the earth, and for the animals. It tastes great as well!
One of the five tenets of the Farm Sanctuary lifestyle is eating a plant-based, healthy and compassionate diet. Lucky for you, Living the Farm Sanctuary Life showcases 100 brand new, never-before-published recipes from favorite vegan chefs. Here are two delightful dishes from Jason Wyrick, executive chef of The Vegan Taste and author of Vegan Tacos.
Pancakes with Orange Moscato Syrup and Pine Nuts
Says Jason: “I created this recipe when I was leading a vegan food tour in the south of Italy. Everyone really wanted pancakes for breakfast, but I wanted to utilize some of the exceptional ingredients we had. That included a bottle of orange moscato, fresh pine nuts, and oranges picked directly from the orchard outside the villa where we stayed. It’s quintessential Italian. Not a lot of ingredients so the ones that are there can really shine. Best of all, this is a fancy breakfast that doesn’t take any more effort than making regular pancakes.”
Makes 4 servings
Time to Make: 15 minutes
3–4 tablespoons pine nuts
2⁄3 cup whole wheat pastry flour
1⁄4 teaspoon salt
2 teaspoons baking powder
2⁄3 cup almond milk
2 teaspoons olive oil
Grated peel of 2 oranges
1⁄4 cup agave nectar
3 tablespoons orange moscato*
In a medium skillet over medium heat, toast the pine nuts for 1 minute. In a mixing bowl, combine the flour, salt, and baking powder, making sure they are evenly distributed. Whisk in the almond milk and oil until you have a thin batter. Bring a medium skillet to just above medium heat. Add a very thin layer of olive oil and wait about 30 seconds for it to heat. Pour about 1⁄3 cup of the batter into the skillet and quickly rotate it a couple of times to get the batter to spread out. Cook the pancake for 2 minutes, then flip it and cook for 2 minutes. Remove and keep it warm. Repeat until you are out of batter. In a medium bowl, combine the orange peel, agave, and moscato. Plate the pancakes, pour the syrup on them, and top with the toasted pine nuts. *Skip the moscato and add 2 tablespoons fresh orange juice and 1 tablespoon white wine.
Tacos with Salted Grilled Plantains, Salsa Verde, and Pepitas
Says Jason: “If the tortilla is the soul of a taco, then the filling is the body, and fresh lime and spicy salsa are the life of it. It’s the fusion of all three of these components that makes tacos the perfect handheld meal. Because the traditional tortilla for a taco is only about 51⁄2″ in diameter, one serving is usually two or three tacos—or four if you’re hungry!”
Makes 12 tacos
Time to Make: 25 to 35 minutes
2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas
2 medium semi-ripe plantains, peeled
1 tablespoon garlic-infused oil
Grated peel and juice of 2 limes
1 teaspoon salt
1 teaspoon ancho chile powder
11⁄2 cups salsa verde
3⁄4 cup toasted pepitas
2 cups shredded red cabbage
Heat a grill, preferably using mesquite wood. If using a gas grill, bring to medium heat and add soaked mesquite chips in the smoking box. While the grill is coming to temperature, make the tortillas. Bring a griddle or comal to medium heat. Lay plastic wrap over the bottom flap of your tortilla press. Take 2 to 21⁄2 tablespoons of the masa and form it into a ball. Lay this on the plastic wrap, just slightly off center toward the hinges of the press. Lay a sheet of plastic wrap at least the size of the tortilla press flap over the masa ball. Press down firmly until the masa is flat and you have a tortilla ready to be cooked. This takes a little practice, so if your first few tortillas don’t turn out right, simply re-form the dough into a ball and press it again. Make as many uncooked tortillas as your griddle can handle before laying them on the hot griddle. Typically this will be 2 to 4 tortillas. Make sure to press each tortilla in its own plastic wrap and keep them in the wrap until you are ready to lay them on the griddle. Remove the top layer of the plastic sheet. Flip the tortilla over and remove the other layer. Gently lay it on your griddle. Cook the first side for 30 seconds to 1 minute, or until you see the edges of the tortilla change color. Flip the tortilla over and cook for 1 minute. Flip it back over one more time and cook it for another 30 seconds. Remove the tortillas from the heat, stacking them and keeping them covered so they don’t dry out. Brush the plantains with the oil. Grill them until they are heavily browned on both sides. Remove them from the grill and chop into bite-size pieces. Immediately toss them with the lime peel and juice and then the salt and chile powder. To each tortilla, add the plantains, 2 tablespoons of the salsa verde, 1 tablespoon of the pepitas, and the cabbage.