I’m Oliver, and I love ❤️ my cat brothers Miles and Emerson. They make great pillows. I like anything comfy since I used to live on the streets of Georgia, had to fight for food and was underweight and heartworm positive. #emerson#mainecoon#mainecoonmix#fluffycat
Hey furriends.! Miles here. I had to spend Wednesday and Thursday at the hospital. My blood sugar was too high and I had ketones. I had a flare up with my IBD and it affected my glucose levels. I’m back home now and feeling a lot better. Keep me in your thoughts and prayers. Love, Miles
Vegan Escarole, Artichoke and Leek Galette
1 bunch escarole (use leaves only)
1 giant leek or 2 smaller ones, thinly sliced
1 can artichoke hearts
2 tablespoons extra virgin olive oil
1/2 cup cooking sherry
3/4 cup vegan sour cream
1/2 cup vegan cream cheese
12 oil-cured black olives (these are the wrinkled ones; you will need to remove pits with a cherry pitter)
1/4 cup pine nuts
14 inch whole wheat pie crust dough (gluten free, use other types of flour)
Preheat oven to 350 degrees
Heat oil in skillet over medium heat. Add leeks and 1/4 cup water. Cook leeks until almost tender. Add chopped escarole leaves , artichoke hearts and sherry. Simmer everything until pan bottom is almost dry. Remove pan from heat.
Add sour cream, cream cheese, pine nuts and olives.
Spread mixture on rolled out pie crust dough. Leave a 2 inch border.
Fold dough over filling, pleating edges.
Bake at 350 degrees for 30 minutes.
Let cool. Slice into 8 wedges.
Meowmy made coconut milk whipped cream and let me lick the bowl. She also let me lick the whipped cream from a spoon. Yummy! Here’s how to make it:
Place can of coconut milk in the refrigerator and refrigerate until the cream rises to the top and thickens. Use the thick cream part only.
Gradually add powdered sugar til its sweet and a teaspoon of vanilla or almond extract.
Beat with a mixer. It will look just like whipped cream.
It’s delicious and it’s vegan!
Happy New Year 🎆🎊🎈 to all of our IG followers and friends from Deborah, Miles, Emerson, Wylie, Oliver and ... THE FELINE INTERLOPERS! We greatly appreciate your prayers, support and donations for Miles.
Happy Holidays from Miles, Emerson, The Interlopers, Wylie, Oliver and Deborah. Emerson is doing a special Christmas #meowgamonday pose called “trying to wriggle out of my Santa hat.“ Thank you for the Christmas cards @thomas_the_foodie @furrell.and.eliot @mojahelo @fridaandfriday @keeleykatjackson @tess_the_snowshoe @chicksr374 We love all our IG friends! 🎄🎅🎁🐾⛄️🕎
The Feline Interloper Part 22. It’s a Happy Holidays #fridaynighboxpawty Those annoying feline #pawtycrashers , The Interlopers, are full of helium and ready to #pawty . Have they been naughty or nice? There are 3 photos, including 2 of Miles and Emerson pushed out of their box and 1 video of The Interlopers dancing.
Emerson is all alone in his #fridaynightboxpawty box. Meowmy is on her way to NYC for work. ‘Miles is staying in medical boarding at VCA. With his glucose being 412 this morning and a bit too much water intake, Meowmy didn’t want to worry about him while she’s away for 3 nights.
Today, Meowmy and I saw Dr Russo, who gave me acupuncture, Tuina, and a diluted B12 shot. We bought my special food there, too. Then we stopped at Animal Pharm to get my liquid medications. Now we are sitting near the fireplace. It’s windy and rainy. Love, Miles ♥️🐾🐈
In case you missed our story with Emerson kneading, it turns out that he was not making a pumpkin pie crust but a graham cracker crust for a vegan pumpkin cheesecake, and he’s agreed to share the recipe.
VEGAN PUMPKIN 🎃 CHEESECAKE
2 lbs (16 oz) vegan cream cheese
11/2 cups vegan sugar
3 eggs (11/2 tablespoons Ener-G egg replacer and 6 tablespoons water mixed well)
1 cup canned coconut milk (place in refrigerator until cream has risen to the top; use the cream part only)
2 (1 lb) cans of organic pumpkin
1 tablespoon pumpkin pie spice
Graham cracker crust
Sour cream topping
Instructions for Filling
Blend cream cheese with sugar until smooth. Add egg replacer, beating until blended. Add coconut milk whipping cream, pumpkin, vanilla and spice, blending thoroughly.
Ingredients and Instructions for Graham Cracker Crust
1 teaspoon soft vegan butter
11/4 cups graham cracker crumbs
1 teaspoon cinnamon
1/4 cup melted butter (may need more plus a few drops of water)
Brush 10-inch springform pan with butter. Mix crumbs, cinnamon, sugar and melted butter. Press onto bottom of pan
Ingredients and Instructions for Sour Cream Topping
1 lb vegan sour cream
1/2 cup vegan powdered sugar
2 teaspoons vanilla
Blend sour cream, sugar and vanilla until smooth. Leave for later.
Pour filling into crust. Bake at 300° 1 1/2 hours or until cake sets. Remove and let rest 15 minutes, then pour sour cream topping over cheesecake. Cool thoroughly before removing from pan. Chill. Makes one (10 inch) cheesecake.
More vegan recipes at www.caps-web.org/blogs/bea/